Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Slow Cooker French Onion Roast

by

This French Onion Roast cooks low and slow in your slow cooker for an impressive roast! Perfect for a cold day or a busy week.

 

Slow Cooker French Onion Roast
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
16 4 ounce servings
Servings
16 4 ounce servings
Slow Cooker French Onion Roast
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
16 4 ounce servings
Servings
16 4 ounce servings
Ingredients
Servings: 4 ounce servings
Units:
Instructions
  1. In a skillet heat the olive oil over low to medium heat, add the onions and cook until the onions are almost caramelized. Use up to 2 tablespoons of water to help in the cooking process if onions start to stick to the pan. This takes about 30-35 minutes.
  2. In a slow cooker place the beef roast, caramelized onion, and garlic.
  3. Add the balsamic vinegar, beef broth, worcestershire sauce, salt, pepper and fresh thyme.
  4. Cook on high for 4-6 hours or on low for 8-10 hours.
  5. Note: the onions can be caramelized the day before and stored in the refrigerator until ready to add to the slow cooker.
Recipe Notes

Slow Cooker French Onion Pot Roast Nutrition Facts Serving size 4 ounces meat + 1/4 cup liquid (180g) 16 Amount per serving Calories 190 % Daily Value Total Fat 7 g 9 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 200 mg 9 % Total Carbohydrate 4 g 1 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0.1 mcg 0 % Calcium 30 mg 2 % Iron 2.6 mg 15 % Potassium 450 mg 10 %

Strawberry Balsamic Chicken Sandwich

by

Elevate your picnic game with our Strawberry Balsamic Chicken Sandwich this summer! Perfectly portable, and bursting with delicious Mediterranean flavors from the balsamic strawberries, fresh basil, and ricotta, this sandwich also packs a serious nutrition punch.

With an impressive 29 grams of satisfying protein and 2 grams of filling fiber (7% of your daily value), this sandwich also gives you 10% of your recommended daily value of both iron and calcium.

Pack it along for your next picnic or give it a try to add a touch of gourmet to your lunch break!

Strawberry Balsamic Chicken Sandwich
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
1 sandwich
Servings
1 sandwich
Strawberry Balsamic Chicken Sandwich
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
1 sandwich
Servings
1 sandwich
Ingredients
Servings: sandwich
Units:
Instructions
  1. In a medium bowl, combine sliced strawberries with the balsamic vinegar, and chopped fresh basil. Stir to combine well, then set aside.
  2. Toast slices of whole grain French bread, then layout on a plate or cutting board. Spread ricotta cheese on one side of each bread slice.
  3. On one slice of bread, add spinach and red leaf lettuce on top of spread Ricotta. Layer grilled chicken on top of spinach and lettuce.
  4. On the other slice of bread, spoon Balsamic strawberries on top of the Ricotta side, taking care not to add too much of the Balsamic liquid (so the sandwich isn’t too soggy).
  5. Lay the berry and ricotta slice on top of the chicken and spinach slice, pressing sandwich layers together to combine well. Enjoy immediately or tie with cooking twine to hold sandwich together to pack on the go!
Recipe Notes

Strawberry and Peach Fruit Salsa

by

This Strawberry and Peach Fruit Salsa is the perfect celebration of summer! This salsa is bright and fruity with a savory element making it perfect for topping grilled seafood or eating on it’s own with chips. Made even better if you have basil and mint growing in your own garden to use.

Strawberry and Peach Fruit Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Strawberry and Peach Fruit Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse all fresh produce under cool running water before slicing.
  2. In a medium bowl combine the chopped strawberries, peaches, and shallots.
  3. Add the brown sugar, balsamic vinegar and pepper to the fruit. Stir to combine well.
  4. Add basil and mint, toss gently to combine.
  5. Serve with chips, on toasted baguettes, or to top grilled chicken or salmon*.
Recipe Notes

*Note: nutritional information is for the fruit salsa only.

Strawberry and Peach Fruit Salsa Nutrition Facts Serving size 1/2 cup (217g) servings per container 4 Amount per serving Calories 100 % Daily Value Total Fat 0.5 g 1 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 5 mg 0 % Total Carbohydrate 23 g 8 % Dietary Fiber 4 g 14 % Total Sugars 17 g Added Sugars 3 g 6 % Protein 2 g Vitamin D 0 mcg 0 % Calcium 47 mg 4 % Iron 2 mg 10 % Potassium 387 mg 8 %

Sheet Pan Greek Pork Chops

by

Add this recipe to your weekly family favorite list!  This sheet pan recipe is budget-friendly, easy to prepare, uses minimal cooking time, high in protein, loads of vegetables, and you can have leftovers…it’s a busy family must have!


Sheet Pan Greek Pork Chops
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 servings
Servings
8 servings
Sheet Pan Greek Pork Chops
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Clean produce and surfaces.
  2. Combine red and yellow bell pepper, red onion, cherry tomatoes, artichoke hearts, and lemon wedges in a large skeet pan (22 X 16).
  3. In a small bowl, whisk together garlic, olive oil, balsamic vinegar, oregano, and pepper. Pour half over the vegetables, stirring and coating well.
  4. Place the pork chops over the vegetables and top each with the remainder of the mixture. Place prepared sheet pan in the oven and bake for 20 minutes.
  5. Remove the sheet pan from the oven and check the pork temperature with a food thermometer. Once the pork has reached 145 degrees, add olives and feta cheese over the vegetables and return to the oven for 5-10 minutes until golden brown.
  6. Remove the sheet pan from the oven and cover with foil. Let the pork rest for 5-10 minutes.
  7. Slice the pork and return over the vegetables. Squeeze the lemon juice from the cooked lemon wedges over the pork and vegetables. Top with fresh basil.
  8. Serve pork and vegetables together.
Recipe Notes

Balsamic Vinegar- may contain added sugars  

1 serving of Sheet Pan Greek Pork Chops includes approximately 0.5 grams or 1 % Daily Value of Added Sugars 

Marinated Tomatoes

by

A simple salad of Marinated Tomatoes will be perfect for any dish from grilled chicken to steak. The balsamic vinegar gives this side dish the flavor of sitting in an Italian village without leaving your dinner table.

picture of woman in red sweater

Marinated Tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1 cup servings
Servings
6 1 cup servings
Marinated Tomatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Slice tomatoes into slices and place in a resealable bag. Add in sliced onions and green bell peppers.
  2. In a small bowl whisk together balsamic vinegar, olive oil, garlic, chopped basil, salt and pepper
  3. Pour vinegar mixture over tomatoes and seal bag. Place in the refrigerator to marinate for at least 1 hour up to 24 hours.
Recipe Notes

Balsamic Vinegar- may contain added sugars

1 cup serving of Marinated Tomatoes includes approximately 3 grams or 6 % Daily Value of Added Sugars

Translate:

Translate »