Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Al Pastor Chickpea and Cauliflower Tacos

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These Al Pastor Chickpea and Cauliflower Tacos are the ultimate way to celebrate! We’ve traded the traditional meat for fiber-rich chickpeas and tender cauliflower, all simmered in a zesty, homemade pineapple-chipotle sauce that hits that perfect balance of sweet and heat.

It’s easy, vibrant, and takes just minutes in the skillet—perfect for a busy Tuesday night. Pile the mixture high into warm corn tortillas and get ready for a flavor explosion!


Al Pastor Chickpea and Cauliflower Tacos
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Servings
4 servings
Servings
4 servings
Al Pastor Chickpea and Cauliflower Tacos
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Servings
4 servings
Ingredients
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Instructions
  1. Drain 1/c cup of pineapple juice from can of pineapple chunks
  2. Transfer 1 cup of pineapple chunks and 1/2 cup of pineapple juice to a high-power blender. Add chipotle pepper, vinegar, garlic, chili powder, cumin, paprika, and oregano; blend mixture until completely smooth. Set aside.
  3. Heat 2 Tbsp. oil in a large skillet over medium. Once hot, add cauliflower, jalapeno and yellow onion; cook until softened, about 3 minutes.
  4. Add chickpeas; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp.
  5. Reduce the heat to low stir in the pineapple sauce, Simmer for 4-5 minutes or until the sauce has reduced and coats the chickpeas and cauliflower.
  6. Divide chickpea mixture evenly into 8 warmed tortillas.
Recipe Notes

Al Pastor Chickpea and Cauliflower Tacos Nutrition Facts Serving size 2 Tacos (380g) servings per container Amount per serving Calories 330 % Daily Value Total Fat 10 g 13 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 52 g 19 % Dietary Fiber 9 g 32 % Total Sugars 17 g Added Sugars 0 g 0 % Protein 10 g Vitamin D 0 mcg 0 % Calcium 71 mg 6 % Iron 3 mg 15 % Potassium 682 mg 15 %

Roasted Cabbage and Bratwurst

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This week’s featured recipe, Roast Cabbage & Bratwurst, brings German-inspired flavors together in an easy sheet pan meal filled with savory herbs, roasted vegetables, and hearty chicken bratwurst.

Why we love this recipe:

  • One-pan meal
  • Easy cleanup
  • Great for meal prep
  • No added salt recipe
  • Packed with flavor and texture

Instead of relying on added salt, this recipe builds flavor with:

  • Apple cider vinegar
  • Ground mustard powder
  • Garlic & onions
  • Smoked paprika & herbs

Roasting vegetables helps bring out their natural sweetness and depth of flavor, while ingredients like apple cider vinegar, herbs, spices, garlic, and mustard powder create bold flavor naturally, making it easier to keep sodium in check while still enjoying satisfying meals. Small cooking techniques and ingredient swaps can make a big difference in building flavor without relying on added salt.

Roasted Cabbage and Bratwurst
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Servings
5 servings
Servings
5 servings
Roasted Cabbage and Bratwurst
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5 servings
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Instructions
  1. Preheat oven to 425°F.
  2. Arrange cabbage and onions on a large sheet pan.
  3. In a small bowl, whisk together olive oil, garlic, mustard powder, smoked paprika, caraway seeds, thyme, black pepper, and apple cider vinegar.
  4. Drizzle mixture over cabbage and onions. Toss gently to coat evenly.
  5. Place bratwurst links between the vegetables on the sheet pan.
  6. Bake for 35-40 minutes, turning the cabbage and bratwurst halfway through, until the cabbage is caramelized and the bratwurst is cooked through.
  7. Sprinkle with fresh parsley before serving.
Recipe Notes

Roast Cabbage & Bratwurst Nutrition Facts Serving size 1/5 recipe 5 Amount per serving Calories 200 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 60 mg 20 % Sodium 510 mg 22 % Total Carbohydrate 16 g 6 % Dietary Fiber 6 g 21 % Total Sugars 9 g Added Sugars 2 g 4 % Protein 16 g Vitamin D 0.1 mcg 0 % Calcium 100 mg 8 % Iron 2.8 mg 15 % Potassium 540 mg 10 %

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
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Servings
8 servings
Ingredients
Ingredients
Sauce
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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

Chicken Sausage and Vegetable Sheet Pan Meal

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This Chicken Sausage and Vegetable Sheet Pan Meal is designed for two! Perfect serving size and it all fits on one sheet pan – how easy is that!

Chicken Sausage and Vegetable Sheet Pan Meal
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Servings
2 servings
Servings
2 servings
Chicken Sausage and Vegetable Sheet Pan Meal
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Servings
2 servings
Ingredients
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Instructions
  1. Preheat your oven to 400 Degrees F.
  2. Add sweet potatoes, brussels sprouts and red onion to a bowl. Toss in the olive oil and Italian herb blend.
  3. On a foil lined or parchment paper lined baking sheet, spread out the vegetables in a single layer. Add in the sliced chicken sausage evenly across the sheet pan.
  4. Place in the oven and cook for 15 minutes.
  5. Remove from oven and stir around the sausage and vegetables, making sure to reset everything into a single layer.
  6. Cook in the oven for another 10 to 15 minutes or until vegetables are cooked and sausage reaches an internal temperature of 165 Degrees F.
  7. While the vegetables and sausage are cooking, whisk together the mustard, maple syrup, apple cider vinegar and garlic clove.
  8. Drizzle the mustard sauce over the cooked vegetables. Serve warm.
Recipe Notes

Chocolate Muffins

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Need a delicious snack that is flavorful and nutritious? Try our Chocolate Muffins with Veggies. Have your kids help make this easy and delicious recipe.

Chocolate Muffins
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Servings
12 muffins
Servings
12 muffins
Chocolate Muffins
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Servings
12 muffins
Servings
12 muffins
Ingredients
Servings: muffins
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Instructions
  1. Preheat your oven to 350 ℉ and spray a 12-hole muffin tin with baking spray. Set aside.
  2. In a food processer, combine eggs, banana, spinach, carrots, oil, maple syrup, vanilla, and vinegar. Blend until mixture is smooth.
  3. Add flour, baking soda, baking powder, cocoa powder, cinnamon, and salt. Process until just mixed.
  4. Fold in chocolate chips. Portion batter into prepared muffin tin. Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean. Let cool in pan for 5 minutes before transferring to a cooling rack.
Recipe Notes

Chocolate Muffins (with veggies) Nutrition Facts Serving size 1 muffin servings per container 12 Amount per serving Calories 140 % Daily Value Total Fat 7 g 9 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 30 mg 10 % Sodium 170 mg 7 % Total Carbohydrate 18 g 7 % Dietary Fiber 3 g 11 % Total Sugars 7 g Added Sugars 5 g 10 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 68 mg 6 % Iron 1 mg 6 % Potassium 151 mg 4 %