Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Black Bean Soup

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Here is a simple and yummy recipe for Black Bean Soup. Using an electric pressure cooker this is a one-pot dish that cooks in under an hour. Next time you need to warm up give this soup a try.


Black Bean Soup
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Servings
10 servings
Servings
10 servings
Black Bean Soup
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Servings
10 servings
Servings
10 servings
Ingredients
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Instructions
  1. On the sauté function of an electric pressure cooker add the olive oil, onion, garlic, carrots, and celery to the inter pot and sauté for 5 to 7 minutes.
  2. Add Chicken stock, dried black beans, chili powder, and dried oregano. Stir to combine.
  3. Place the lid on the electric pressure cooker. Set it to manual and set the time for 35 minutes. Once the time is up let the pressure cooker naturally releases pressure for about 10 minutes.
  4. Remove the lid and stir. Top each serving with 2 teaspoons of cheese and a slice of avocado.
Recipe Notes

Butternut Squash Stew

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This Butternut Squash Stew is the perfect meal for a cold day! With vegetables, grains, and protein, all you need to do to make this meal complete is add a little dairy and a side of fruit!


Butternut Squash Stew
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Servings
4 2 cup servings
Servings
4 2 cup servings
Butternut Squash Stew
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Rating: 4
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Servings
4 2 cup servings
Servings
4 2 cup servings
Ingredients
Servings: 2 cup servings
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Instructions
  1. Make sure your area is clean and ready for preparation.
  2. Spray slow cooker with non-stick spray.
  3. Place all ingredients in slow cooker and stir.
  4. Cook in slow cooker on high for 4 hours.
  5. Serve and enjoy!
Recipe Notes

Low sodium veggie broth may contain added sugars depending on brand, always read the nutrition facts label. 

Butternut Squash Stew Nutrition Facts Serving size 2 cups (396g) servings per container 4 Amount per serving Calories 250 % Daily Value Total Fat 2 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 220 mg 10 % Total Carbohydrate 50 g 18 % Dietary Fiber 13 g 46 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 148 mg 10 % Iron 5 mg 30 % Potassium 933 mg 20 %

Sopes

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Sopes a recipe by Dinner Tonight
Sopes
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Servings
6
Servings
6
Sopes a recipe by Dinner Tonight
Sopes
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Wash your hands and clean your cooking area.
  2. In a sauce pain, combine chopped onion with 1 tablespoon water and cook on medium heat until onion is softened.
  3. Add 2 cups of beans and mash with potato masher. Add remaining unmashed beans and heat through or about 5 minutes.
  4. Combine the masa and water in a bowl until dough holds together. Roll dough into 12 balls the size of golf balls. Flatten each ball on parchment paper and 1/4 inch think.
  5. Heat a large skillet with oil over medium-high heat. When hot, add 2-3 sopes and cook for about 3-4 minutes on each side until slightly browned.
  6. To serve, top each sope with the mashed bean mixture, chopped lettuce or cabbage, avocado, green onion and cilantro.
Recipe Notes

Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers

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If you are in need of a recipe to add beans to your eating pattern, this is a perfect recipe to try. These Stuffed Bell Peppers are made in a slow cooker; perfect for a busy day. In addition, this recipe is vegetarian, and by removing the cheese, it can be vegan. This dish is a complete meal, full of protein, carbohydrates, vitamins and minerals. One pepper is filling and delicious!

 

 

Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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Servings
2
Servings
2
Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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Servings
2
Servings
2
Ingredients
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Instructions
  1. Cut off the tops of the peppers and scrape out the ribs and seeds. Dice the onion and measure a ¼ cup.
  2. In a bowl, combine the quinoa, beans, tomato sauce, spices, onion, and ½ cup of the cheese. Fill each pepper with the mixture.
  3. Pour ¼ cup water into the bottom of a slow cooker. Place the peppers in the water. Cover and cook on low for about 5 hours or on high for about 2 hours or until quinoa is tender.
  4. Remove the lid, distribute the remaining cheese (¼ cup) on top of the peppers, and cover again until the cheese is melted.
  5. Add cilantro, then serve.
Recipe Notes

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