Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Southwest Tortellini Pasta Salad

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🌮🥗 Spice up your lunch with the Southwest Tortellini Pasta Salad! 🥗🌮

Need something fresh, filling, and full of flavor? This tossed-together gem hits all the notes:

✨ What’s inside
• Three-cheese tortellini
• Grilled chicken
• Corn & black beans
• Red bell pepper, cherry tomatoes & avocado
• Red onion + cilantro

✨ The zesty dressing
Made with avocado oil, lime juice, rice vinegar, garlic, chili powder & cumin — balanced with a touch of sugar. 💥

✨ Why you’ll love it

  • Great mix of protein + veggies = satisfying, yet light

  • Tex-Mex vibes make it fun & vibrant

  • Super flexible: serve it as a side, a main, or even pack it for lunch tomorrow

🕒 Takes just a little prep time and then literally toss ‘n’ go. 😋

Southwest Tortellini Pasta Salad
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Servings
8 1 cup servings
Servings
8 1 cup servings
Southwest Tortellini Pasta Salad
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Salad
Dressing
Servings: 1 cup servings
Units:
Instructions
  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
  3. Combine all the dressing ingredients in a resealable jar. Shake until combined. Pour the desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
Recipe Notes

Shrimp Tacos with Lime Crema Sauce

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Looking for a quick meal for hot summer evenings? Our Shrimp Tacos pack a flavorful punch and the lime crema sauce adds brightness. Add creamy avocado and cabbage for a delicious meal that will keep your kitchen cool.


Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Ingredients
Servings: 2 tacos per serving
Units:
Instructions
  1. For the Lime Crema Sauce, whisk together the greek yogurt, lime juice, mustard and sugar. Cover and chill while preparing shrimp.
  2. For the shrimp, in a medium bowl, whisk together chili powder, cumin, paprika, and pepper. Add shrimp and toss until evenly coated. Heat olive oil in a skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, about 4 minutes.
  3. To assemble tacos, layer cabbage, shrimp, and avocados over tortillas. Drizzle with Lime Crema Sauce.
Recipe Notes

hrimp Tacos with Lime Crema Sauce Nutrition Facts Serving size 2 Tacos (309g) servings per container 4 Amount per serving Calories 360 % Daily Value Total Fat 12 g 15 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 185 mg 62 % Sodium 180 mg 8 % Total Carbohydrate 33 g 12 % Dietary Fiber 3 g 11 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 32 g Vitamin D 0 mcg 0 % Calcium 157 mg 10 % Iron 2 mg 10 % Potassium 666 mg 15 %

Tex Mex Tabbouleh

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Tex Mex Tabbouleh salad is our take on a classic Mediterranean dish, with a Texas-inspired flair! Enjoy all of the benefits of eating Mediterranean diet staple foods with a fresh but familiar Tex Mex flavor. This salad/side dish pairs well with a variety of foods, including carne asada, grilled chicken, or fish to make a complete meal!


Tex Mex Tabbouleh
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Servings
8 2/3 cup servings
Servings
8 2/3 cup servings
Tex Mex Tabbouleh
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Servings
8 2/3 cup servings
Servings
8 2/3 cup servings
Ingredients
Tabbouleh
Cilantro Lime Dressing
Garnish
Servings: 2/3 cup servings
Units:
Instructions
  1. Prepare bulgur according to package instructions, then transfer to large bowl.
  2. Mix in parsley, tomatoes, cucumber, bell peppers, jalapeno, black olives and black beans.
  3. In a mason jar or bowl, combine olive oil, lime juice, cilantro, garlic, red onion, salt, pepper, cumin, and cayenne. Shake or mix well to combine.
  4. Pour dressing over bulgur and vegetable mix. Stir well to coat, and chill in the refrigerator at least 2 hours before serving (tip: longer marination gives better flavor!).
  5. Garnish salad with above ingredients; chill for at least 2 hours and serve alongside carne asada, kebabs, fish dishes, etc.
Recipe Notes

Corn and Bell Pepper Salad

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Light up your week with this bright and colorful salad! Looking to add more veggies to your meals? Try this Sunshine Corn and Bell Pepper Salad – the perfect summer side dish! Sweet corn and bell peppers make this the taste of sunshine on a plate!


Corn and Bell Pepper Salad
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Servings
8 1 cup servings
Servings
8 1 cup servings
Corn and Bell Pepper Salad
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Dressing
Salad
Servings: 1 cup servings
Units:
Instructions
  1. Wash hands and clean preparation area.
  2. Combine all dressing ingredients into a bowl and mix. Set aside.
  3. In a large bowl combine all other salad ingredients.
  4. Pour mixed dressing over other salad ingredients and mix well.
  5. Serve immediately.
Recipe Notes

Spicy Salmon Sushi Cups

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These Spicy Salmon Cups are just enough heat to complement the deliciously seasoned salmon. Score major points making at home, and double up when you pack for lunch the next day.

Make healthier substitutions when it comes to your sushi rolls – see our recommendations here.


Spicy Salmon Sushi Cups
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Servings
6 2 cup servings
Servings
6 2 cup servings
Spicy Salmon Sushi Cups
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Servings
6 2 cup servings
Servings
6 2 cup servings
Ingredients
Cups
Sauce
Toppings
Servings: 2 cup servings
Units:
Instructions
  1. Preheat oven to 400 degrees F. Wash hands and clean the prep area.
  2. Remove skin from salmon and cut into cubed bitesize pieces. Place salmon in a large bowl adding olive oil, soy sauce, garlic powder, onion powder, chili powder, and zest. Mix well.
  3. Cut nori seaweed sheets into 4 equal squares, and set aside.
  4. Using a measuring spoon, place 2 Tablespoons of rice in the middle of a nori square.
  5. Gently push down rice and nori sheet into an individual cup of a nonstick muffin pan. (tip: Use a little olive oil on your fingers to evenly press down sticky rice. The edges for the nori sheet will stand up along the edge.)
  6. Evenly distribute the salmon mixture into the 12 muffin pan cups.
  7. Insert the pan into the preheated oven for 15 minutes.
  8. Remove from the oven and cool slightly.
  9. Top with avocado, cucumber, jalapenos, and spicy sauce.
  10. Store in the refrigerator for 2-3 days, and reheat in the oven for 10 minutes in a 400 degrees preheated oven.
Recipe Notes