Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Loaded Veggie Spaghetti

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Ditch the guilt and load up on the goodness with this veggie-packed spaghetti! We’ve swapped regular pasta for whole wheat spaghetti and lightened up the creamy sauce with nonfat milk and low-sodium cannellini beans for added fiber and protein. Using no-sodium chicken broth and salt-free Italian seasoning helps keep the flavor high without adding unnecessary sodium. It’s comfort food you can feel great about!

 


Loaded Veggie Spaghetti
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Loaded Veggie Spaghetti
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Ingredients
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Instructions
  1. Preheat the oven to 375 and bring a large pot of water to boil over high heat and begin preheating a skillet over medium high heat.
  2. Once the water is boiling add the spaghetti and boil until the pasta is al dente. Drain the pasta in a colander
  3. While the pasta is cooking start making the sauce. Heat the olive oil in the skillet and add the onion, celery, and carrots. Sauté for 3-4 minutes until onion is translucent and carrot are softer.
  4. Add the mushrooms to sauté for 3-4 minutes until they start to brown. Add zucchini and sauté for 2-3 minutes until soft.
  5. Add the garlic into the skillet. Sprinkle the flour into the skillet and stir with the vegetables. Cook for 2-3 minutes, stirring occasionally, until flour is absorbed.
  6. Slowly pour the chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer. Add black pepper, Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and the nonfat milk to the skillet. Stir until the cheese is melted and the sauce is smooth.
  7. Turn the heat off the skillet and add the drained diced tomatoes with green chiles, the drained cannellini beans, 2 teaspoons white wine vinegar and the cooked spaghetti to the pan. Mix until combined.
  8. Add the veggie spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
  9. Bake in the oven for approximately 25 minutes or until the mixture is bubbly and the cheese is melted.
Recipe Notes

Nutrition Facts Serving size 1 cup (475g) servings per container 6 Amount per serving Calories 410 % Daily Value Total Fat 13 g 17 % Saturated Fat 4 g 20 % Trans Fat 0 g Cholesterol 15 mg 5 % Sodium 560 mg 24 % Total Carbohydrate 55 g 20 % Dietary Fiber 11 g 39 % Total Sugars 9 g Added Sugars 0 g 0 % Protein 23 g Vitamin D 1 mcg 6 % Calcium 354 mg 25 % Iron 3 mg 15 % Potassium 1044 mg 20 %

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Skillet Vegetable Enchiladas

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This delicious skillet dish includes all the flavors you love from traditional enchiladas, with a plant-forward twist and less prep!

Featuring black beans as the main protein source and pairing it with a rainbow of vegetables (zucchini, red bell pepper, mushrooms, sweet potatoes, and spinach) makes this all-in-one meal a nutrition powerhouse. The addition of the corn tortillas helps to create a more complete protein in this meal, while the easy to make sauce and blend of cheeses make these “enchiladas” both comforting and tasty!


Skillet Vegetable Enchiladas
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Servings
8 servings
Servings
8 servings
Skillet Vegetable Enchiladas
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Servings
8 servings
Servings
8 servings
Ingredients
Ingredients
Sauce
Servings: servings
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Instructions
  1. In a large skillet, heat 1 Tbsp. olive oil over medium high heat. Add the onion, red pepper, zucchini, mushrooms, and frozen sweet potatoes. Sauté for 4 to 5 minutes, or until vegetables are tender, then stir in the garlic, cooking for about 30 more seconds or until garlic smells fragrant. Set aside.
  2. While vegetables are cooking, mix together the broth, apple cider vinegar, and tomato paste in a small bowl or measuring cup.
  3. In a separate saucepan, heat the remaining 3.5 Tbsp. olive oil over medium heat. Add the chili powder, garlic powder, cumin, oregano, and black pepper. Whisk the mixture for about 90 seconds until spices are very fragrant and everything is well-mixed.
  4. Pour the tomato mixture into the saucepan of spices. Bring the mixture to a boil, whisking it occasionally, then lower the heat and let it simmer for about 5-7 minutes until sauce thickens.
  5. Add the black beans and fresh spinach to the vegetable skillet and stir.
  6. Pour the enchilada sauce into the skillet, then top with the corn tortilla strips and stir. Pour the remaining half of the sauce in and continue to stir until all tortilla strips are coated in sauce. Continue cooking for 2-3 minutes, letting the sauce thicken even more.
  7. Remove the skillet from the heat and top with the low-fat Mexican blend cheese. Place a lid on the skillet and let it sit for 3-5 minutes to allow the cheese to melt.
  8. Serve warm, topped with a sprinkle of cotija cheese and chopped cilantro.
Recipe Notes

Cottage Cheese Cheesecake

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This creamy cottage cheese cheesecake can be made with a few ingredients, a blender and some time (to bake)! Not only is does it taste delicious, but it also has over half the amount of calories as regular cheesecake. Top it with your favorite fruit or jam and enjoy!


Cottage Cheese Cheesecake
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Servings
12 slices
Servings
12 slices
Cottage Cheese Cheesecake
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Servings
12 slices
Servings
12 slices
Ingredients
Cheesecake Crust
Cottage Cheese Cream Filling
Servings: slices
Units:
Instructions
Cheesecake Crust
  1. Preheat oven to 320°F (160°C). Grease bottom and sides of a 9 inch (20 cm) springform mold with butter or line it with parchment paper.
  2. Place graham crackers, butter and maple syrup in a food processor or high speed blender and pulse until they become fine crumbs. The mixture should resemble wet sand.
  3. Transfer the mixture into the prepared springform mold, and gently press it down with your hands, a spoon, or the bottom of a glass.
  4. Bake the graham crackers crust for 15 minutes while preparing the cream.
Cottage Cheese Cream Filling
  1. After baking the crust, preheat the oven to 350°F (180°C).
  2. Add to a food processor or blender cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract and lemon juice. Process until smooth and creamy.
  3. Pour the cottage cheese mixture over the baked crust, then use a spatula or spoon to spread it evenly.
  4. Bake cottage cheese cheesecake for 40 to 45 minutes, or until it has set.
  5. Once the cheesecake is baked, let cool at room temperature first, then refrigerate for at least 8 hours before serving.
  6. *Serve with fresh fruit, jam, or your favorite sauce.
Recipe Notes

*Nutritional information does not include additional fruit, jam or additions.

Shrimp and Veggie Mac N’ Cheese

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Try this lightened up mac n cheese for your next picnic this summer! It is full of shrimp and veggie nutrients from the broccoli and mushrooms but still totally cheesy and comforting. Everything comes together quickly for an easy 30-minute dinner you can take on-the-go.

Shrimp and Veggie Mac N' Cheese
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Shrimp and Veggie Mac N' Cheese
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
Units:
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cook pasta according to package directions. Set aside.
  3. Spray your 8x8 baking dish with the avocado oil spray to lightly coat it.
  4. In a medium non-stick skillet, cook mushrooms until tender. Add in smoked paprika, garlic powder and onion powder.
  5. Add in flour and whisk until blended. Gradually pour in milk and Greek yogurt, while whisking to combine smoothly. Reduce heat to low.
  6. Sprinkle in nutritional yeast and mozzarella cheese and stir to combine.
  7. Add in cooked shrimp, halved cherry tomatoes and steamed broccoli to mushroom sauce mixture.
  8. Pour mixture into baking dish and top with panko bread crumbs.
  9. Bake at 375 degrees F for 30 minutes until heated through and breadcrumbs become a golden brown color. Serve immediately.
Recipe Notes

Honey Whole Wheat Quick Bread

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Do you want fresh bread but are in a time crunch or overwhelmed at the thought of using yeast? This Honey Whole Wheat Quick Bread recipe can be ready in about an hour and is a delicious, fiber-packed addition to your meal!


Honey Whole Wheat Quick Bread
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Servings
14 slices
Servings
14 slices
Honey Whole Wheat Quick Bread
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Servings
14 slices
Servings
14 slices
Ingredients
Servings: slices
Units:
Instructions
  1. Preheat oven to 300 degrees Fahrenheit.
  2. Spray a 9” x 5” loaf pan with non-stick spray.
  3. In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, flax seeds, baking soda and salt. Set it aside.
  4. In a medium bowl, whisk together buttermilk, honey, and oil.
  5. When oven is preheated, Combine the wet ingredients into the dry ingredients and mix only until combined with a wooden spoon. Do not overmix.
  6. Place batter into prepared loaf pan. Smooth the top of the batter.
  7. Sprinkle the slivered almonds and chia seeds on top, and gently push down into the dough to get them to stick.
  8. Bake for 55 minutes or until done.
  9. Remove from the oven and let cool on wire rack for about 10 minutes before removing bread from the pan. Cool completely before slicing. Slice less than one half inch to get 14 slices.
Recipe Notes