Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Mini Beef and Potato Casserole

by

Mini Beef and Potato Casserole is the perfect comfort food without making a whole 9×13 inch dish. Ideal for two people + lunch for the following day.

Mini Beef and Potato Casserole
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
Mini Beef and Potato Casserole
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. Preheat the oven to 350 Degrees F.
  2. In a skillet over medium high heat, saute the ground beef, mushrooms, onions, and garlic. Once the beef is browned and vegetables are soft, set aside.
  3. Slice the potatoes thinly and set aside,
  4. Mix the soup, milk, pepper, salt, and paprika in a bowl.
  5. In a loaf pan, spray with canola oil, and arrange half of the potato slices in the bottom of the pan.
  6. Spread half of the soup mixture on top of the potatoes then place the beef mixture on top. Layer the remaining potato slices and soup on top.
  7. Cover and bake in the oven for 45 minutes. Remove the cover, top with cheese, and bake for an additional 25 minutes. Remove from the oven and let set for 5-10 minutes to firm up before serving.
Recipe Notes

Hamburger Potato Casserole - C2 Nutrition Facts Serving size 1/4 of loaf pan (316g) 4 Amount per serving Calories 270 % Daily Value Total Fat 6 g 8 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 550 mg 24 % Total Carbohydrate 30 g 11 % Dietary Fiber 2 g 7 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 23 g Vitamin D 0.3 mcg 2 % Calcium 130 mg 10 % Iron 3.3 mg 20 % Potassium 1240 mg 25 %

Egg Salad Veggie Wrap

by

Looking for a fresh and healthy meal to take on the go this summer? ☀️🥕🥒 This Egg Salad Lettuce Wrap is packed with protein-rich eggs, crunchy cucumbers and carrots, fresh dill, and creamy yogurt—all wrapped in a crisp lettuce leaf. It’s a light, refreshing option for busy summer days, picnics, lunches, or a quick snack.

 

Egg Salad Veggie Wrap
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 wraps
Servings
4 wraps
Egg Salad Veggie Wrap
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 wraps
Servings
4 wraps
Ingredients
Servings: wraps
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Hard boil eggs and let cool, then peel and chop.
  3. Wash Cucumber and carrots, chop or shred and set aside.
  4. Wash and dry lettuce and spinach, set aside.
  5. Stir together chopped egg, yogurt, Dion mustard, dill, paprika, pepper, carrots and cucumbers, Mix well.
  6. Using 1 large lettuce leaf or 2 medium leaves as a base, layer ½ c. spinach leaves and ¼ of egg mixture then fold to make a wrap.
Recipe Notes

Egg Salad Wrap Nutrition Facts Serving size 1 wrap (204g) 4 Amount per serving Calories 150 % Daily Value Total Fat 9 g 12 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 280 mg 93 % Sodium 200 mg 9 % Total Carbohydrate 6 g 2 % Dietary Fiber 2 g 7 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 13 g Vitamin D 1.7 mcg 8 % Calcium 110 mg 8 % Iron 2 mg 10 % Potassium 420 mg 8 %

Roasted Cabbage and Bratwurst

by

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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
5 servings
Servings
5 servings
Roasted Cabbage and Bratwurst
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
5 servings
Servings
5 servings
Ingredients
Servings: servings
Units:
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 %

Chicken Taco Wraps with Spicy Sauce

by

Loaded with veggies and rotisserie chicken, this wrap comes together fast and disappears even faster. A weeknight win you can take anywhere.


Chicken Taco Wraps with Spicy Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Chicken Taco Wraps with Spicy Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Ingredients
Taco Filling
Spice Mix
Spicy Cream Sauce
Servings: servings
Units:
Instructions
  1. In a large skillet, add avocado oil, bell pepper, onions, shredded chicken, corn and black beans. Sprinkle spice mix over mixture in skillet. Cook on medium heat until bell pepper and onions are softened and chicken is warmed to temperature of 165 degrees F.
  2. While chicken mixture is cooking, prepare spicy cream sauce in a separate bowl. Add Greek yogurt, spices, chopped chives, and lime juice. Mix until smooth. Use 1 to 2 Tbsp of water to thin sauce to your desired dipping consistency.
  3. When wrap mixture is done cooking, assemble wraps.
  4. Using 1 whole wheat wrap, add ½ cup shredded romaine lettuce, 1 cup of chicken mixture from skillet. Top with shredded cheese, picante sauce, drizzle spicy cream sauce and cilantro. Roll tightly and cut in half to serve.
Recipe Notes

Chicken, Mushroom and Caramelized Onion Flatbread

by

Bring bold Texas flavor to your table with this Chicken, Mushroom & Caramelized Onion Flatbread! 🍕✨ Sweet, slow-caramelized Texas 1015 onions and savory Texas-grown mushrooms layer beautifully over tender chicken and a creamy, protein-packed garlic white sauce. Finished with fresh mozzarella, parsley, and a drizzle of balsamic glaze, this flatbread is the perfect balance of comfort and fresh flavor. 

Using local Texas produce not only adds incredible taste — it also supports our Texas farmers. Give it a try and enjoy a slice of Texas-grown goodness! 

 

Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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
Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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
Pizza Base:
Caramelized Onions
Mushroom Mixture:
Garlic White Sauce
Servings: servings
Units:
Instructions
Caramelized Onions:
  1. Slice onions into thin, even strips.
  2. In a sauté pan, heat olive oil over medium heat. Add the onions and cook until they start to become translucent and soft.
  3. Turn the heat down to low. Add cooking wine to deglaze the pan. Cook for at least 20 minutes or until onions become a deep caramel-brown. Stir every 5 minutes to encourage even browning.
Mushroom Mixture:
  1. To a saucepan, add water and bring to a simmer
  2. Add paprika, garlic powder, and black pepper. Allow to simmer for 1 minute.
  3. Add in sliced mushrooms and cook on medium heat until they become soft.
  4. Add Balsamic vinegar and cook for 1-2 minutes on medium heat.
  5. Drain the mushrooms and save the hot liquid.
Garlic White Sauce:
  1. To a blender, add the cottage cheese, garlic cloves, salt, and black pepper. Then, add 2-3 T of hot mushroom liquid from the previous step. Blend until completely smooth. Add more hot liquid, if needed, to make it smoother.
Assemble Flatbread:
  1. Lay the flatbread on a sheet pan. Spread the Garlic White Sauce all over the top.
  2. Add Mushroom Mixture on top of the sauce.
  3. Next, add a thin layer of Caramelized Onions over the mushrooms.
  4. Finally, top with fresh mozzarella cheese.
  5. Bake or air fry at 400-degrees F for 10-15 minutes.
  6. Slice into 8 slices, top with chopped parsley and drizzle with Balsamic glaze. Enjoy!
  7. Notes: You can broil for 1 minute at the end of the baking time to make the cheese extra bubbly. Use any variety of mushrooms that you like.
Recipe Notes