Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Sweet Potato Casserole

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Don’t think about skipping this favorite side dish! We have created a nutritious Sweet Potato Casserole that satisfies all your Thanksgiving cravings!


Sweet Potato Casserole
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Servings
12 1/2 cup
Servings
12 1/2 cup
Sweet Potato Casserole
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Servings
12 1/2 cup
Servings
12 1/2 cup
Ingredients
Sweet Potatoes
Walnut Topping
Servings: 1/2 cup
Units:
Instructions
Sweet Potatoes
  1. Wash your hands and clean your preparation area. Rinse sweet potatoes under cool running water prior to cooking.
  2. Preheat oven to 350*F.
  3. Place your mashed sweet potatoes in a large bowl. Add the eggs, salt, dried cranberries, and vanilla extract with the sweet potatoes and stir until well combined.
  4. Spread ingredients in a greased 9X13-inch baking dish.
Walnut Topping
  1. Using a spoon or baking spatula, mix walnuts, quick oats, and brown sugar in a bowl. Add softened butter and mix until well combined.
  2. Spread across the top of the sweet potatoes in the baking dish.
  3. Bake casserole for 20-25 minutes or until it reaches 145*F
Recipe Notes

Maple Glazed Roasted Veggies

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With the holidays coming up, try adding a fun, nutritious side dish! With a little sweetness and a touch of earthiness, this fall medley will be a great change-up for your dinner spread.


Maple Glazed Roasted Veggies
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Servings
8 1 cup servings
Servings
8 1 cup servings
Maple Glazed Roasted Veggies
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Veggies
Toppings
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing. Preheat your oven to 400*F.
  2. First, spread walnuts on a baking sheet. Place in oven to toast for 2 minutes. Check regularly to prevent burning. Set walnuts aside to later add toasted walnuts to vegetables.
  3. For the veggies, combine halved brussels sprouts and cubed butternut squash with olive oil, maple syrup, salt, cinnamon, and nutmeg in a large mixing bowl. Mix ingredients to evenly coat vegetables.
  4. Spread vegetables on a foil-lined baking sheet. Tip: By placing the brussels sprouts cut side down, they will reach the desired caramelization.
  5. Bake for 20-25 minutes. Stir once after 10 minutes of roasting.
  6. Assemble the ingredients. Toss walnuts, cranberries, and pumpkin seeds with vegetables. Serve immediately.
Recipe Notes

Quinoa Butternut Squash Fall Bake

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Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.


Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Start with a clean prep area and washed hands.
  2. Preheat oven to 350 degrees.
  3. Cook ground turkey in a skillet on medium heat until done.
  4. On a separate burner, cook quinoa according to the package instructions.
  5. In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
  6. Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
  7. Place in oven safe pan and bake for 55 minutes.
  8. Top dish with parmesan cheese and cranberries.

Zucchini Garlic Bites

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In many parts of Texas, zucchini is a flourishing crop for gardeners this year. Zucchini Garlic Bites are a great and delicious way to utilize this produce item.


Zucchini Garlic Bites
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Servings
5 3 bites per serving
Servings
5 3 bites per serving
Zucchini Garlic Bites
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Servings
5 3 bites per serving
Servings
5 3 bites per serving
Ingredients
Servings: 3 bites per serving
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Instructions
  1. Preheat oven to 400 degrees and lightly grease a baking sheet.
  2. Grate or shred zucchini into fine pieces. Pat dry zucchini with a paper towel or ring moisture out in a cheesecloth.
  3. Combine all the ingredients in a medium bowl and mix well.
  4. Form a tablespoon of the mixture into small round balls and place on the baking sheet.
  5. Bake for 15-18 minutes.
Recipe Notes

Beet and Carrot Salad Roasted

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A delicious and beautiful salad high in antioxidants and fiber.  The roasted beets and carrots blended together make this a great side salad or can be topped with grilled fish or chicken to make a perfect meal.


Beet and Carrot Salad Roasted
Votes: 2
Rating: 5
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Servings
8 1 cup servings
Servings
8 1 cup servings
Beet and Carrot Salad Roasted
Votes: 2
Rating: 5
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Salad
Dressing
Optional*
Servings: 1 cup servings
Units:
Instructions
  1. Preheat oven to 425 degrees F. Wash hands, counter tops, and fresh produce thoroughly. Thinly slice beets and carrots, place on a baking dish. Pour 1 Tbsp. of olive oil over beets and carrots, sprinkle over with salt, pepper, and garlic powder, mix well to combine. Place in oven and roast for 10 minutes.
  2. Carefully remove baking dish from oven and top with quartered shallots and pumpkin seeds. Slowly blend vegetables and seeds together and return to the oven for 25 minutes.
  3. In the meantime, place rinsed chopped kale in a large salad bowl. Drizzle 1 Tbsp of olive oil over kale and massage oil into the leaves with your hands. Massage for 3-5 minutes until leaves are bright in color.
  4. In a smaller bowl, combine the lemon juice, honey, and Dijon mustard. Set aside.
  5. Remove vegetables from the oven and let cool for 5-10 minutes. Place vegetables over the kale, top with feta cheese and drizzle dressing over. Toss well and let sit for 15 minutes for flavors to blend
Recipe Notes

Salad keeps well in the refrigerator for 1-2 days without the feta cheese. If making for a next-day meal, top with feta before serving. Try making these other recipes to top on this salad and make a complete meal.

Orange and Ginger Salmon

Multifunction Cooker Frozen Chicken Breast

*Optional ingredients are not included in the nutrition facts label. If added, they will change the nutritional information.