Salsa de Pepino

May 5, 2017 by Dinner Tonight

Salsa de Pepino

CourseSide Dishes

Servings	Prep Time
6 porciones	15 minutos

Servings	Prep Time
6 porciones	15 minutos

Salsa de Pepino

CourseSide Dishes

Servings	Prep Time
6 porciones	15 minutos

Servings	Prep Time
6 porciones	15 minutos

Ingredients

1 pepino pelado y picado
1 aguacate pelado y picado
1/4 taza de cebolla morada picada finamente
2 cucharadas de cilantro picado
1 chile serrano picado finamente
2 cucharadas de jugo de limon
2 cucharadas de agua

Servings: porciones

Units:

Instructions

Lavese las manos y limpie su area para cocinar.
Mezcle todos los ingredientes. Agregue sal al gusto.
Ponga en el refrigerador antes de servir.

Recipe Notes

Costo por porción $0.28

Slowcooker Baked Potatoes

April 27, 2017 by Dinner Tonight

Make batches of baked potatoes in your slow cooker! Make the most of all your kitchen tools by using your slow cooker to prepare baked potatoes and keep your oven or microwave open.

How to prepare baked potatoes in a slow cooker by Dinner Tonight

Slowcooker Baked Potatoes

CourseMain Dish, Side Dishes, Vegetables

Servings

Slowcooker Baked Potatoes

CourseMain Dish, Side Dishes, Vegetables

Servings

Ingredients

4 russet potatoes
olive oil for brushing
herbs to taste

Servings:

Units:

Instructions

Scrub potatoes under cool running water and let dry.
Prick each potato at least 8 times.
Lightly brush each potato with olive oil, season with herbs of your choice. Be ware of adding too much sodium to your potatoes!
Individually wrap each potato in foil (wrap tightly).
Place in slow cooker and don't overfill.
Cook on low for 8 hours or until tender when pressed with a mitten. Caution: potatoes will be hot when removed from slow cooker.

Summer Salad

April 12, 2017 by Dinner Tonight

Summer Salad

CourseSide Dishes

Servings

Summer Salad

CourseSide Dishes

Servings

Ingredients

Dressing

1 avocado sliced
1/4 cup water
3 tablespoons lime juice
2 tablespoons vegetable oil
2 teaspoons chipotle in adobo sauce minced
1 garlic clove minced

Salad

2 cup frozen corn kernels thawed and drained
4 medium roma tomatoes seeded and diced
1 cup jicama diced
4 medium tomatillos diced
2 medium jalapenos seeded and diced
1/4 cup green onion sliced
1/2 cup cilantro chopped

Servings:

Units:

Instructions

General

Clean you preparation area and wash your hands. Wash your vegetables (tomatoes, jicama, tomatillos, jalapenso, green onions, and cilantro).

Dressing

Combine all ingredients in a blender or food processor and blend until smooth.
Set aside while preparing salad or refrigerate until ready to serve.

Salad

Combine all ingredients and gently toss.
Drizzle with dressing and toss until evenly coated.

Recipe Notes

Summer Salad Nutrition Facts Serving size (245g) servings per container 6 Amount per serving Calories 150 % Daily Value Total Fat 9 g 12 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 20 mg 1 % Total Carbohydrate 19 g 7 % Dietary Fiber 5 g 18 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 25 mg 2 % Iron 1 mg 6 % Potassium 567 mg 10 %

Green Bean and Squash Salad

March 3, 2017 by Dinner Tonight

Add some “Spring” to your meal with this fresh and crispy salad. This is a great recipe for a barbeque side, grilled fish, or even brunch.

Green Bean and Squash Salad

CourseSide Dishes, Vegetables, Vegetarian

Servings

Green Bean and Squash Salad

CourseSide Dishes, Vegetables, Vegetarian

Servings

Ingredients

Salad

2 cup fresh green beans trimmed and cut in to bite size pieces
2 cup yellow squash sliced and chopped
1/2 pint grape tomatoes
3/4 cup red onion finely sliced
1/4 cup reduced fat feta cheese crumbled

Dressing

2 Tbsp olive oil
1/4 cup lime juice fresh squeezed
1/4 cup fresh basil washed and chopped
1 tsp salt
1/4 tsp pepper

Servings:

Units:

Instructions

Make sure your cooking area, utensils, and hands are clean.
Clean, slice and chop vegetables and place in a large bow. Add tomatoes then feta cheese to bowl.
Mix olive oil, lime juice, basil, and spices in a small bowl.
Pour over vegetables and mix well. Chill in fridge for 30 minutes before serving.

Recipe Notes

Grapefruit Salad and Vinaigrette

February 13, 2017 by Dinner Tonight

Did you know that the official state fruit of Texas is grapefruit? This fruit is a delicious way to add a kick of citrus to your salad! This recipe is a great way to make use of the whole grapefruit, by including it in the salad and the delicious vinaigrette.

Sign up for our newsletter to get new recipes & tips!