Name: Roasted Cabbage and Bratwurst
Yield: 5 servings
Ingredients: 1 slices medium green cabbage (cut into wedges or thick); 1 large yellow onion (sliced); 4 links chicken bratwurst; 3 cloves garlic (minced); 2 tablespoons olive oil; 1 teaspoon mustard powder; 1 teaspoon smoked paprika; 1 teaspoon caraway seeds; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; 1 tablespoon apple cider vinegar; 1 tablespoon fresh parsley (chopped)

Roasted Cabbage and Bratwurst

May 14, 2026 by dinnertonight

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

Servings

5 servings

Servings

5 servings

Roasted Cabbage and Bratwurst

Servings

5 servings

Servings

5 servings

Ingredients

1 slices medium green cabbage cut into wedges or thick
1 large yellow onion sliced
4 links chicken bratwurst
3 cloves garlic minced
2 tablespoons olive oil
1 teaspoon mustard powder
1 teaspoon smoked paprika
1 teaspoon caraway seeds
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
1 tablespoon fresh parsley chopped

Servings: servings

Units:

Instructions

Preheat oven to 425°F.
Arrange cabbage and onions on a large sheet pan.
In a small bowl, whisk together olive oil, garlic, mustard powder, smoked paprika, caraway seeds, thyme, black pepper, and apple cider vinegar.
Drizzle mixture over cabbage and onions. Toss gently to coat evenly.
Place bratwurst links between the vegetables on the sheet pan.
Bake for 35-40 minutes, turning the cabbage and bratwurst halfway through, until the cabbage is caramelized and the bratwurst is cooked through.
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

April 16, 2026 by dinnertonight

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

Servings

6 servings

Servings

6 servings

Chicken Taco Wraps with Spicy Sauce

Servings

6 servings

Servings

6 servings

Ingredients

Taco Filling

3 cups rotisserie chicken pulled and shredded from whole chicken
6 large whole grain wraps
1 cup bell pepper sliced
1 cup red onion sliced
1 cup Corn fresh or frozen
1/2 cup low sodium black beans drained & rinsed
1/2 Tablespoon Avocado Oil
3 cups shredded romaine lettuce
1/2 cup fresh cilantro chopped

Spice Mix

1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Spicy Cream Sauce

1/2 cup non-fat plain greek yogurt
3/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon fresh lime juice
1 teaspoon fresh chopped chives
1/2 teaspoon dried dill
1/4 teaspoon salt
1 teaspoon paprika
1 teaspoon ground cumin
1 tablespoons water to thin dressing

Servings: servings

Units:

Instructions

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.
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.
When wrap mixture is done cooking, assemble wraps.
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

March 3, 2026 by Dinner Tonight

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

Servings

4 servings

Servings

4 servings

Chicken, Mushroom and Caramelized Onion Flatbread

Servings

4 servings

Servings

4 servings

Ingredients

Pizza Base:

1 long flatbread
1 ounce mozzarella
4 ounces chicken breast cooked and cubed
1/2 Tablespoon fresh parsley
1 Tablespoon Balsamic Glaze

Caramelized Onions

1 Tablespoon olive oil
1 sweet onion or Texas 1015 Onion
2 Tablespoons white cooking wine

Mushroom Mixture:

4 ounces water
1 1/2 cup baby Bella mushrooms sliced
1 Tablespoon balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Garlic White Sauce

3/4 cup cottage cheese,
3 cloves garlic
1/8 teaspoon salt
1/4 teaspoon black pepper

Servings: servings

Units:

Instructions

Caramelized Onions:

Slice onions into thin, even strips.
In a sauté pan, heat olive oil over medium heat. Add the onions and cook until they start to become translucent and soft.
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:

To a saucepan, add water and bring to a simmer
Add paprika, garlic powder, and black pepper. Allow to simmer for 1 minute.
Add in sliced mushrooms and cook on medium heat until they become soft.
Add Balsamic vinegar and cook for 1-2 minutes on medium heat.
Drain the mushrooms and save the hot liquid.

Garlic White Sauce:

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:

Lay the flatbread on a sheet pan. Spread the Garlic White Sauce all over the top.
Add Mushroom Mixture on top of the sauce.
Next, add a thin layer of Caramelized Onions over the mushrooms.
Finally, top with fresh mozzarella cheese.
Bake or air fry at 400-degrees F for 10-15 minutes.
Slice into 8 slices, top with chopped parsley and drizzle with Balsamic glaze. Enjoy!
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

Roasted Veggie Barley Bowl

February 20, 2026 by Dinner Tonight

This Roasted Veggie Barley Bowl features barley, an ancient grain that’s naturally high in fiber and rich in beta-glucan, a type of soluble fiber that supports heart health.

Barley’s nutty flavor pairs perfectly with roasted vegetables, making this a simple, satisfying way to add more whole grains and fiber to your plate during Heart Health Month. Small swaps, like choosing ancient grains, can make a big impact over time.

Roasted Veggie Barley Bowl

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Roasted Veggie Barley Bowl

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Ingredients

Grain Base

1 cup dry pearled barley
3 cups low-sodium vegetable broth or water

Roasted Vegetables

1 cup broccoli florets
1 cup carrots chopped
1 cup zucchini chopped
1 small red onion chopped
1 Tablespoon olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp black pepper

Simple Lemon Dressing

2 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon dijon mustard
1 teaspoon dried parsley
1/4 teaspoon garlic powder

Toppings

1/4 cup low fat feta

Servings: 1.5 cup servings

Units:

Instructions

Rinse barley under cold water.
Combine barley and broth in a saucepan.
Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until tender.
Drain excess liquid if needed; set aside.
While the barley is cooking, preheat oven to 400°F.
Toss vegetables with olive oil, garlic powder, thyme, and pepper.
Spread evenly on a baking sheet.
Roast 20 minutes, stirring halfway, until tender and lightly browned.
While the barley and vegetables are cooking whisk together olive oil, lemon juice, mustard, parsley, and garlic.
Combine cooked barley and roasted vegetables.
Drizzle with dressing and toss gently.
Top with feta.

Recipe Notes

Barley Bowl Nutrition Facts Serving size 1 1/2 cups (359g) 4 Amount per serving Calories 350 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 330 mg 14 % Total Carbohydrate 49 g 18 % Dietary Fiber 11 g 39 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 90 mg 6 % Iron 2 mg 10 % Potassium 400 mg 8 %

Lentil Soup

January 30, 2026 by Dinner Tonight

Nothing says comfort like a bowl of delicious lentil soup! Hearty, flavorful, and packed with plant-based protein and fiber. This soup is perfect for busy weeknights or cozy weekends.

Lentil Soup

Servings

8 1 cup servings

Servings

8 1 cup servings

Lentil Soup

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

1 tablespoon olive oil
2 medium carrots chopped
4 cloves garlic minced
2 stalks celery chopped
1 cup yellow onion chopped
6 ounce can tomato paste unsalted
1 teaspoon cumin
1 teaspoon salt
2 teaspoons dried thyme
1/2 teaspoon black pepper
1 pound brown lentils
1 quart Low Sodium Vegetable Broth
28 ounces canned tomatoes low sodium
28 ounces water
1 cup baby kale chopped

Servings: 1 cup servings

Units:

Instructions

Clean and prep your area.
In a large Dutch oven, heat oil over medium heat. Stir in carrots, garlic, celery and onion. Cook until vegetables are soft and lightly golden, 5 to 7 minutes.
Stir in tomatoes, tomato paste, thyme, cumin, salt and pepper. Cook for 2 to 3 minutes making sure all the paste is dissolved into the soup.
Stir in vegetable broth, water and lentils. Bring to a boil. Cover, reduce heat to medium-low, and cook until the lentils are tender, 35 to 40 minutes.
Stir in kale and cook for 7 minutes.
Serve and ENJOY!!
Tips: This Lentil Soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months.

Recipe Notes

Lentil Soup

Nutrition Facts
Serving size 1 cup
servings per container 8

Amount per serving
Calories 200

% Daily Value
Total Fat 9 g 12 %
Saturated Fat 1.5 g 8 %
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 540 mg 23 %
Total Carbohydrate 25 g 9 %
Dietary Fiber 8 g 29 %
Total Sugars 8 g
Added Sugars 0 g 0 %
Protein 7 g

Vitamin D 0 mcg 0 %
Calcium 91 mg 8 %
Iron 4 mg 20 %
Potassium 707 mg 15 %

Sign up for our newsletter to get new recipes & tips!