Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Garden Vegetable Sandwich

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Looking for a cool way to stay refreshed AND healthy? Try our Garden Vegetable Sandwich — packed with crisp cucumbers, juicy tomatoes, and leafy lettuce on whole grain bread. It’s the perfect no-cook meal to help you stay chill and sneak more veggies into your day!


Garden Vegetable Sandwich
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Servings
4 sandwiches
Servings
4 sandwiches
Garden Vegetable Sandwich
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Servings
4 sandwiches
Servings
4 sandwiches
Ingredients
Servings: sandwiches
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Wash Cucumber and Tomatoes, slice and set aside.
  3. Wash, dry and shred lettuce then set aside.
  4. Stir together softened cream cheese and yogurt, then add dill, green onion, and pepper. Mix well.
  5. Spread the mixture on each slice of bread then top bottom bread slice with cucumber, lettuce, tomato and additional slice of bread.
Recipe Notes

Filed Under: Uncategorized

Greek Orzo Pasta Salad

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This isn’t your average pasta salad, we’ve given it a nutritious twist with chickpea orzo for a protein boost and a zesty lemon pepper vinaigrette that brings the flavor to life!

Packed with all your Greek salad favorites, think juicy tomatoes, crisp cucumbers, Kalamata olives, red onion, and a sprinkle of feta, it’s colorful, crave-worthy, and perfect for picnics or meals on the go.

Take it to the park, prep it for lunch, or serve it as a light summer dinner. However you enjoy it, this one’s a keeper!


Greek Orzo Pasta Salad
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Servings
16 3/4 cup servings
Servings
16 3/4 cup servings
Greek Orzo Pasta Salad
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Servings
16 3/4 cup servings
Servings
16 3/4 cup servings
Ingredients
Dressing
Salad
Servings: 3/4 cup servings
Units:
Instructions
Dressing:
  1. Whisk together lemon juice, vinegar, lemon zest, mustard, pepper, and salt.
  2. Begin adding the oil in a thin, steady stream while whisking or blending vigorously.
Salad
  1. Bring a large pot of water to a boil.
  2. Prepare the pasta according to the package directions and drain once cooked.
  3. Once drained toss the orzo with a portion of the dressing so it does not stick together.
  4. Transfer the cooked orzo to a large, shallow container and spread it out evenly to cool quickly and safely.
  5. Once cool, place orzo, lettuce, tomatoes, pepper, cucumber, red onion, herbs, olives, feta, and remaining dressing into a large bowl and mix well.
Recipe Notes

Greek Pasta Salad Nutrition Facts Serving size 3/4 cup 16 Amount per serving Calories 160 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 210 mg 9 % Total Carbohydrate 14 g 5 % Dietary Fiber 3 g 11 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 1.2 mg 6 % Potassium 330 mg 8 %

Ham, Swiss, and Green Bean Spaghetti

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Ham, Swiss, and Green Bean Spaghetti
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Ham, Swiss, and Green Bean Spaghetti
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
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Instructions
  1. In a large pot, boil water. Add whole wheat spaghetti and cook until al dente. Keep 1 cup of pasta water to use later; drain the rest.
  2. In a large saucepan at medium heat, combine olive oil and garlic. Stir to evenly cook until garlic is lightly golden brown; approximately 3-5 minutes.
  3. Add ham and cook, stirring continuously, for 1-2 minutes. Next, add green beans, black pepper, onion powder and dried basil leaves. Stir until well incorporated.
  4. Cover and let green beans cook at low heat for 5-7 minutes. Stir occasionally to avoid garlic and ham from burning.
  5. Next, add Dijon mustard, Swiss cheese, and the ½ cup of reserved pasta water. Cook and continue tossing until the mixture has thickened into a sauce; approximately 1-2 minutes.
  6. Add in cooked spaghetti and toss until well incorporated. Toss in chopped parsley.
  7. Serve into 4 bowls. Spoon any remaining sauce over spaghetti noodles.
Recipe Notes

Chicken Caesar Pitas

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Do you always forget to plan weekend lunches like I do? These Chicken Caesar Pitas make quick lunch for busy weekends and are the perfect way to use up leftover chicken.


Chicken Caesar Pitas
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Servings
4 servings
Servings
4 servings
Chicken Caesar Pitas
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Mix dry ingredients together. Season both sides of each chicken breast.
  2. Heat olive oil in skillet. Place the chicken into the hot skillet cooking about 6-8 minutes on each side until the internal temperature reaches 165 degrees F. Let cool and slice or chop into bite-sized pieces.
  3. In a large bowl, mix lettuce, Caesar dressing, and chicken together.
  4. Heat pita bread in microwave for about 10 seconds. Fill with salad mixture.
  5. This is the perfect recipe for using up leftover grilled chicken. If using leftovers, use spices to taste.
  6. Serve with grapes or any fresh fruit.*
Recipe Notes

*Fresh fruit not included in nutritional analysis.

 

Marry Me Chicken

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Love is in the air… and in the kitchen! 🍽️💕 This Valentine’s season, show your love with a cozy, homemade dinner. We’re giving Marry Me Chicken a heart-healthy makeover—just as romantic, but even better for you. Lighter ingredients, same irresistible flavor!


Marry Me Chicken
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Servings
4 servings
Marry Me Chicken
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Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Pat the chicken dry and season both sides with salt, pepper, garlic powder and onion powder.
  2. Place a large skillet over medium heat and coat lightly with cooking spray. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Work in batches if needed. Remove chicken from the skillet and set aside.
  3. In the same skillet, spray additional oil and add the minced garlic. Sauté for 1 minute until fragrant then add the oregano, thyme, and crushed red pepper flakes sautéing an additional minute.
  4. Pour in the low-sodium chicken broth and add the sun-dried tomatoes, bring to a simmer. Simmer for 2-3 minutes. Turn heat to low and whisk in the Greek yogurt until well combined.
  5. Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat.
  6. Place one-piece of chicken per plate, spoon ¼ of the sauce on the top, and sprinkle with ½ tablespoon parmesan.
  7. Pair with quinoa, brown rice, or a side of steamed broccoli.
Recipe Notes

Marry Me Chicken Nutrition Facts Serving size 4 oz (197g) servings per container 4 Amount per serving Calories 170 % Daily Value Total Fat 2.5 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 70 mg 23 % Sodium 450 mg 20 % Total Carbohydrate 6 g 2 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 86 mg 6 % Iron 2 mg 10 % Potassium 270 mg 6 %

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