Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cranberry Orange Bread

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Our Cranberry Orange Bread is a delightful tangy dessert with enough crunch to start your fall senses!  This recipe is full of flavors that will also fill your home with the best baking aroma.


Cranberry Orange Bread
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Servings
12 1 slice servings
Servings
12 1 slice servings
Cranberry Orange Bread
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Servings
12 1 slice servings
Servings
12 1 slice servings
Ingredients
Servings: 1 slice servings
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Instructions
Instructions:
  1. Preheat oven to 350° F. Spray a 9x5 loaf pan with non-stick cooking spray.
  2. In a large mixing bowl add flour, baking powder, baking soda, salt, and ground cinnamon, stir to combine.
  3. Add in honey, orange juice, applesauce, vanilla, orange zest mix until combined. Be sure not to over mix.
  4. Fold the cranberries and pour batter into the prepared loaf pan.
  5. Sprinkle pumpkins seeds over the top of the batter. Place in the center rack in the oven and bake for 50 minutes or until a toothpick comes out clean.
Tips:
  1. If fresh cranberries are not in season, use frozen unsweetened cranberries. Thaw in the refrigerator overnight before using.
  2. Store in the refrigerator in an airtight container for up to a week. Can also be frozen for up to 2 months.
Recipe Notes

Margherita Pizza

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Having a girls’ or boys’ night in? What about a pizza and movie night with the kids? Or maybe you expect more protein from your pizza? What about a date night? Build our Margherita Pizza to enjoy your pizza style!

 

Margherita Pizza
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Servings
7 flatbreads
Servings
7 flatbreads
Margherita Pizza
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Servings
7 flatbreads
Servings
7 flatbreads
Ingredients
Naan Bread Pizza Crust
Pizza Sauce
Margherita Pizza Toppings
Servings: flatbreads
Units:
Instructions
Naan Bread Pizza Crust
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Combine all dry ingredients, parmesan cheese, parsley, and garlic in a medium mixing bowl. Create a well in the center of the ingredients.
  3. Add olive oil and milk to the well of the flour mixture. Combine until it creates a ball of dough and allow to rest for 10 minutes.
  4. Separate into 7 balls. Using a rolling pin, roll out the dough to be 1/8” thick. Making the bread thin will allow it to cook evenly.
  5. Heat a non-stick skillet to medium-high heat. One at a time, cook the naan bread dough for about 90 seconds on each side. It will toast and get air pockets.
Pizza Sauce
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing. Wipe down the tops of canned vegetables before opening.
  2. Using a medium-size non-stick skillet, saute the diced onion and chopped garlic in olive oil until they become translucent.
  3. Add kosher salt, chicken broth, and blended tomatoes to the skillet. Bring to a simmer for 15 minutes or until the pizza sauce is thickened.
Margherita Pizza
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Preheat oven to 350*F.
  3. Add Pizza Sauce to a Naan Bread Pizza Crust. Add 2-3 slices of tomato. Top with cubed mozzarella cheese. Sprinkle basil on top.
  4. Bake for 8-10 minutes or until cheese is melted.
Recipe Notes

Peachy Blueberry Sorghum Cobbler

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An easy and delicious cobbler that you can make 2 different ways.  Try this gluten-free recipe traditionally made in the oven, or quickly using your multifunction cooker.


Peachy Blueberry Sorghum Cobbler
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Servings
8
Servings
8
Peachy Blueberry Sorghum Cobbler
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Servings
8
Servings
8
Ingredients
Dough
Fruit Filling
Servings:
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Instructions
Multifunction Cooker Instructions (Instant-pot)
  1. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Knead margarine into dry mixture with fork or hands until mixture is course. Pour in almond milk and combine. Set aside.
  2. Select the SAUTE function on normal heat, on your multifunction cooker. Pour frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice into the cooker. Cook together for 2 minutes until the fruit is defrosted and juices are released. Select CANCEL on the cooker to prevent burning. Add water and stir together.
  3. Pour batter over fruit mixture, do not stir or spread. Secure the lid.
  4. Select MANUAL or PRESSURE COOK on NORMAL HEAT for 12 minutes.
  5. After cooking is complete, use a NATURAL RELEASE (about 10 minutes) and let cool for a few minutes. Liquid should thicken as it cools. Serve warm.
Oven Instructions (exclude added water)
  1. Preheat oven to 375 degrees F. Melt 2 Tbsp. of margarine in an 8X8 baking dish in the oven. Once melted, set aside.
  2. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Add almond milk and combine. Set aside.
  3. In a medium bowl, combine frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice.
  4. Pour batter over melted margarine in pan, then slowly pour fruit filing mixture over batter. Do not stir or spread.
  5. Bake in oven for 40 minutes until fruit is bubbling and crust is brown.
  6. Store any leftover cobbler covered in the refrigerator for 3-4 days. To reheat, bake covered in a 350 degree F oven for 15-20 minutes until warm.
Recipe Notes

Recipes meets Dinner Tonight Recipe criteria with a per-serving Vitamin C content of above 10%

Cornbread Fiesta Muffins

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Our Fiesta Cornbread muffins are a  great option for a delicious side dish and not to mention, a great way to add some color to your plate!


Cornbread Fiesta Muffins
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Rating: 5
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Servings
12 muffins
Servings
12 muffins
Cornbread Fiesta Muffins
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Rating: 5
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Servings
12 muffins
Servings
12 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 375° F. In a 12-count muffin tin add muffin liners and spray with non-stick cooking spray.
  2. In a large bowl, mix the cornmeal, all-purpose flour, baking powder, kosher salt, cayenne pepper, and granulated sugar.
  3. In a medium bowl, mix the eggs, skim milk, canned corn, jalapenos, red bell peppers, green onions, and fat free cheddar cheese.
  4. Add a portion of the wet ingredients to the dry ingredients and slowly fold them in. Continue to slowly fold and add the ingredients until all combined.
  5. Evenly pour the canola oil over the combined mixture and fold in slowly to distribute evenly into the mixture.
  6. Pour the cornbread mixture into the lined muffin tin and place in the oven.
  7. Bake cornbread muffins for 30 minutes or until golden brown.
Recipe Notes

serving size is 1 muffin

Iced Fruit Cake Bars

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A springtime twist on a fruit cake, these iced fruit cake bars feature more tropical fruits along with some delicious icing! The star of this recipe really is the ultra fluffy icing that tops off these dense cake bars.


Iced Fruit Cake Bars
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Servings
16
Servings
16
Iced Fruit Cake Bars
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Servings
16
Servings
16
Ingredients
Cake Bars
Icing
Servings:
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Instructions
  1. Wash your hands and preparation area.
  2. Preheat oven to 350 Degrees F.
  3. In a large bowl, combine the dry ingredients first. Then add in the mashed bananas, pineapple, and milk until well combined. Fold in chopped pecans.
  4. Pour into a lightly greased 9x13 inch pan and spread evenly. Bake for 30-35 minutes or until an inserted toothpick comes out clean.
  5. After the cake has cooled, combine the thawed whipped topping and skim milk until smooth. Add in pudding mix and mix until well combined.
  6. Store covered and in the refrigerator.
Recipe Notes

Iced Fruit Cake Bars Nutrition Facts Serving size (106g) servings per container 16 Amount per serving Calories 220 % Daily Value Total Fat 5 g 6 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 220 mg 10 % Total Carbohydrate 39 g 14 % Dietary Fiber 2 g 7 % Total Sugars 13 g Added Sugars 6 g 12 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 96 mg 8 % Iron 2 mg 10 % Potassium 165 mg 4 %