Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Beef & Cauliflower

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This simple Beef & Cauliflower is a one pot meal the family will enjoy! It’s healthy and takes less than 30 minutes from assembly to table!

Beef & Cauliflower Nutrition Facts Serving size 1/2 cup rice + 1 cup of beef & veg (292g) 6 Amount per serving Calories 270 % Daily Value Total Fat 5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 490 mg 21 % Total Carbohydrate 34 g 12 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 22 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 2.5 mg 15 % Potassium 480 mg 10 %
Beef & Cauliflower
Votes: 5
Rating: 2.8
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Servings
6 servings
Servings
6 servings
Beef & Cauliflower Nutrition Facts Serving size 1/2 cup rice + 1 cup of beef & veg (292g) 6 Amount per serving Calories 270 % Daily Value Total Fat 5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 490 mg 21 % Total Carbohydrate 34 g 12 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 22 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 2.5 mg 15 % Potassium 480 mg 10 %
Beef & Cauliflower
Votes: 5
Rating: 2.8
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
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Instructions
  1. Cut meat into bite size squares. Brown meat in canola oil about 5 minutes.
  2. Separate cauliflower into florets (about 4 cups).
  3. Add cauliflower, green pepper, soy sauce, and garlic. Stir lightly to coat vegetables with soy sauce.
  4. Cover pan and simmer until vegetables are barely tender, about 10 minutes.
  5. Blend cornstarch, sugar, and beef broth and add to meat mixture with green onions. Cook, stirring constantly, until thoroughly heated and sauce is thickened.
  6. Serve over 1/2 cup brown rice.
Recipe Notes

Soba Noodle and Snap Pea Salad

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Here’s a healthy and delicious meal that can be made in a snap! This recipe makes a simple Asian side dish or easy, hearty meal that can be served hot or cold.  Here’s a tip, shallots are preferred in this recipe over onions due to their lighter flavor.


Soba Noodle and Snap Pea Salad
Votes: 2
Rating: 5
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This salad is quick and easy. Serve with grilled fish or shrimp or eat alone.
Servings Prep Time
10 15 minutes
Cook Time
5 minutes
Servings Prep Time
10 15 minutes
Cook Time
5 minutes
Soba Noodle and Snap Pea Salad
Votes: 2
Rating: 5
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This salad is quick and easy. Serve with grilled fish or shrimp or eat alone.
Servings Prep Time
10 15 minutes
Cook Time
5 minutes
Servings Prep Time
10 15 minutes
Cook Time
5 minutes
Ingredients
Salad
Dressing
Servings:
Units:
Instructions
  1. Clean your area and wash your hands before you begin.
  2. Bring 4 cups of water to a boil. Add the soba noodles and cook for 4 minutes. In the last 30 seconds of cooking, add the snap peas. Drain and then rinse the noodle and pea mixture in cool water.
  3. Place the noodles and peas in a large bowl and add the carrots,cabbage, pepper and shallots.
  4. Whisk together all the ingredients for the the dressing and pour over salad. Refrigerate for at least 20 to 30 minutes.
Recipe Notes

Recipe adapted from Diabetes Forecast Magazine

Grilled Eggplant

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A delicious side dish for any grilling recipe!

Grilled Eggplant
Votes: 1
Rating: 5
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Servings
6
Servings
6
Grilled Eggplant
Votes: 1
Rating: 5
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Heat grill. Cut eggplant vertically (1/4 of an inch slices). Brush both sides with olive oil. Grill 3-4 minutes on each side or until grill marks are present.
  2. Transfer to serving plate and sprinkle with dried or fresh oregano.
Recipe Notes

Zucchini Stir Fry

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*GOOD* Stir Fry recipes are hard to come by, and we are excited to share this one with you! This recipe is very tasty and packed with flavor! Add a side of rice to complete it or try adding some chicken for added protein!

 

Zucchini Stir Fry
Votes: 3
Rating: 3.67
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Servings
5
Servings
5
Zucchini Stir Fry
Votes: 3
Rating: 3.67
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Servings
5
Servings
5
Ingredients
Servings:
Units:
Instructions
  1. Peel onion. Cut into a thick dice.
  2. Slice the yellow squash into ½ inch thick rounds and halved.
  3. Slice the zucchini into ½ inch thick rounds and halved.
  4. Cut the red bell pepper into a thick dice.
  5. Whisk together the soy sauce, vegetable broth, brown sugar and ginger.
  6. Heat the oil and garlic clove in a frying pan or stir-fry pan.
  7. Add the onion, yellow squash, zucchini and red bell pepper and cook over medium heat. Stir until vegetables are just tender.
  8. Add the soy sauce mixture to vegetables. Stir until thickened. Add flour or corn starch if needed.
Recipe Notes