Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Ham and Cheese Pancakes

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Leftover ham? Perfect! Let’s make some savory ham and cheese pancakes for brunch.  This delicious recipe is ideal to make after a late-night holiday party, but best of all, it’s easy to make and will wow your guests.


Ham and Cheese Pancakes
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Servings
8 servings
Servings
8 servings
Ham and Cheese Pancakes
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. Clean hands and surfaces. Combine flour and baking powder in a medium-sized bowl.
  2. In another bowl, combine milk, 1 egg, and applesauce together.
  3. Create a well in the center of the flour mixture. Pour the liquid mixture into the middle and whisk. The batter will be thick.
  4. Fold in diced ham and shredded cheese.
  5. Heat a skillet or griddle to medium heat, and spray cooking spray before pouring batter.
  6. Use the ¼ of a measuring cup to scoop out the batter. Pour onto the hot skillet or griddle.
  7. Cook on each side for 2-4 minutes until golden brown.
Recipe Notes

Cheesy Pot Pie Cups

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Family Mealtime time does not have to be complicated. Using pantry and freezer staples will help you pull together these Cheesy Pot Pie Cups in less than 30 minutes so everyone can enjoy their time together around the table.

 

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Cheesy Pot Pie Cups
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Servings
8 muffins
Servings
8 muffins
Cheesy Pot Pie Cups
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Servings
8 muffins
Servings
8 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Heat oven to 375°F
  2. In a small sauce plan add vegetable oil and heat over medium heat.
  3. Add flour, whisking until combined.
  4. Reduce heat and slowly whisk in the chicken broth and milk. Whisk until thicken and turn off heat.
  5. Add poultry seasonings, onion powder, garlic powder, and black pepper and set aside
  6. Spray 8 regular size muffin cups with nonstick cooking spray.
  7. Place one triangle of crescent roll dough in 8 muffin cup (covering the bottom and sides as best as possible)
  8. Add the drained chicken and mixed vegetables to the chicken broth mixture stirring to combine
  9. Evenly add the chicken mixture to 8 crescent roll lined muffin cups.
  10. Top each muffin cup evenly with shredded cheese and bake at 375°F for 20 to 25 minutes
Recipe Notes

Reduced Fat Crescent Dough- may contain added sugars

1 muffin serving of Cheesy Pot Pie Cups includes approximately 2 grams or 5% Daily Value of Added Sugars

Sheet Pan Pancakes

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Our sheet pan pancakes are the perfect solution for busy mornings in your house! These pancakes are a guaranteed fan favorite for breakfast without the hassle of standing in front of a stovetop flipping!

 

Sheet Pan Pancakes
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Servings
12 squares
Servings
12 squares
Sheet Pan Pancakes
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Servings
12 squares
Servings
12 squares
Ingredients
Servings: squares
Units:
Instructions
  1. Preheat oven to 425 Degrees F. and line a 18x13 inch baking sheet with parchment paper.
  2. In a large bowl combine the flour, sugar, baking powder and salt and set aside.
  3. In a medium bowl combine the milk, eggs, vanilla, and butter and whisk until eggs are full incorporated.
  4. Pour the wet ingredients into the dry ingredients bowl and mix until ingredients are combined.
  5. Pour the pancake batter onto your parchment paper lined sheet pan and spread out into an even layer. Top with sliced bananas and strawberries.
  6. Bake for 15-17 minutes or until the pancakes are golden and set. Remove from the oven and let cool for a couple of minutes then slice into 12 slices and serve.
Recipe Notes

Apple Cinnamon Cornmeal Pancakes

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Create a heartier breakfast using pantry staples like cornmeal. Our Apple Cinnamon Cornmeal Pancakes are sure to keep your family full and satisfied until lunch.


Apple Cinnamon Cornmeal Pancakes
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Servings
5 2 Pancakes
Servings
5 2 Pancakes
Apple Cinnamon Cornmeal Pancakes
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Servings
5 2 Pancakes
Servings
5 2 Pancakes
Ingredients
Servings: 2 Pancakes
Units:
Instructions
  1. Wash hands and clean cooking area.
  2. Shred apple using a grater and set aside.
  3. In a large mixing bowl, add the dry ingredients (flour, yellow cornmeal, sugar, baking powder, baking soda, salt and cinnamon) and mix until well combined.
  4. Add the wet ingredients (unsweetened applesauce, skim milk, and eggs) and shredded apple to the dry ingredients and gently stir until just combined.
  5. Heat cooking skillet to medium-high heat and spray with a non-stick cooking spray.
  6. Pour 1/10th (approximately ¼ cup) of mix onto the skillet to create a pancake.
  7. Cook until bubbles appear and cover the top of the pancake. Flip and cook another minute.
  8. Continue until the batter has made approximately ten pancakes.
  9. Serve with a dusting of powdered sugar and enjoy!
Recipe Notes

Nutritional information does not include yogurt, blueberries, or apple toppings in photo.  

Peach Crumble

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Peach Crumble is a quick and easy dessert (or breakfast) to whip up! By using canned peaches you can ensure you always have the ingredients on hand. For an added touch of sweetness serve with whipped cream or vanilla frozen yogurt!


Peach Crumble
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Servings
8 1/2 cup servings
Servings
8 1/2 cup servings
Peach Crumble
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Servings
8 1/2 cup servings
Servings
8 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
Oven Instructions
  1. Clean your area and wash your hands before you begin.
  2. Preheat the oven to 350 degrees
  3. Grease a 9x9 inch baking pan and pour in the drained peaches.
  4. In a bowl combine oats, flour, brown sugar, salt, cinnamon, and pecans.
  5. Add in the melted butter and 1 Tablespoon of the reserved liquid. Using a fork stir and combine the mixture. Continue to add in 1 Tablespoon of reserved liquid at a time until oats are just holding together.
  6. Cover the peaches with the crumble topping.
  7. Bake covered for 15 minutes and uncovered for 15 minutes or until the crumble is browning.
  8. For dessert, serve with whipped cream or frozen yogurt!
Air Fryer Instructions
  1. Clean your area and wash your hands before you begin.
  2. Preheat the air fryer at 350 degrees F for 3-5 minutes.
  3. Grease a 9x9 inch baking pan or air fryer tray and pour in the drained peaches.
  4. In a bowl combine oats, flour, brown sugar, salt, cinnamon, and pecans.
  5. Add in the melted butter and 1 Tablespoon of the reserved liquid. Using a fork stir and combine the mixture. Continue to add in 1 Tablespoon of reserved liquid at a time until oats are just holding together.
  6. Cover the peaches with the crumble topping.
  7. Cook the peach crumble in the air fry covered for 15 minutes and uncovered for 15 minutes or until the crumble is browning.
  8. For dessert, serve with whipped cream or frozen yogurt!
Recipe Notes

Nutritional information does not include whipped cream or frozen yogurt.