Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Homemade Hamburger Helper

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Whip up this one-skillet wonder in just 25 minutes! Ground beef, elbow pasta, and a cheddar cheese sauce come together to create a family favorite. Perfect for those busy nights when you need something tasty and satisfying on the table fast. Whether you have picky eaters or just crave some cheesy comfort, this Homemade Hamburger Helper is sure to please everyone!

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Homemade Hamburger Helper
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Servings
8 1 1/2 cup servings
Servings
8 1 1/2 cup servings
Homemade Hamburger Helper
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Servings
8 1 1/2 cup servings
Servings
8 1 1/2 cup servings
Ingredients
Servings: 1 1/2 cup servings
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Instructions
  1. In a large deep skillet with a lid, cook the ground beef and onion on medium-high heat until ground beef until it’s no longer pink and it has reached 155-degree Fahrenheit.
  2. Add onion powder, garlic powder, beef bouillon, pepper, tomato paste and Worcestershire sauce into the ground beef and stir until it’s combined well.
  3. Add the water and elbow noodles. Stir to combine and bring to a boil.
  4. Once boiling, cover the pan with the lid, and reduce heat to medium-low. Let it cook for 15 minutes or until all the liquid is absorbed and the pasta is cooked. Remove from heat.
  5. Add shredded cheese, yogurt, and milk. Stir until combined. Serve immediately.
Recipe Notes

Homemade Hamburger Helper Nutrition Facts Serving size 1 1/2 cups (231g) servings per container 8 Amount per serving Calories 250 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 530 mg 23 % Total Carbohydrate 28 g 10 % Dietary Fiber 2 g 7 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 mcg 0 % Calcium 155 mg 10 % Iron 3 mg 15 % Potassium 385 mg 8 %

Breakfast Taquitos

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Looking for a fast, flavorful way to fuel your day? These chicken taquito breakfast bites are the perfect blend of crispy, savory, and satisfying. Packed with chicken, bell pepper, melty cheese, and wrapped in a golden tortilla, they’re easy to whip up and even easier to love. Whether you’re feeding a crowd or grabbing a bite on the go, this recipe brings bold flavor to your breakfast table in no time.


Breakfast Taquitos
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Servings
12 servings
Servings
12 servings
Breakfast Taquitos
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Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
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Instructions
  1. Preheat oven to 400℉. Lightly spray a baking dish or line with parchment paper.
  2. In a large skillet heat 1 tablespoon of olive oil. Then add the onion and garlic and cook until soft and fragrant. Add the red bell pepper, and green bell pepper. Season with salt and pepper and cook for about 5 minutes.
  3. In a bowl whisk the eggs together and pour over the vegetables and cook until the eggs are scrambled. Add the chicken to the mixture and mix well.
  4. Top each tortilla with a couple of tablespoons of the mixture. Top with cheddar cheese. Tightly roll up the tortillas and place on baking dish. Repeat with remaining tortillas.
  5. Brush tortillas with remaining olive oil. Bake for about 15 minutes or until tortillas are golden and crispy.
  6. To freeze taquitos for later, let taquitos cool completely. Place them on a cookie sheet in a single layer and place them in the freezer for about 2 hours. Once frozen, place the taquitos in a freezer bag or container.
  7. When ready to bake, remove taquito from the freezer and place them on a baking sheet frozen. Bake at 400℉ degrees for 10 minutes or until heated through and crispy.
Recipe Notes

Quick Breakfast Taquitos Nutrition Facts Serving size 1 taquito (145g) servings per container Amount per serving Calories 240 % Daily Value Total Fat 9 g 12 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 100 mg 33 % Sodium 530 mg 23 % Total Carbohydrate 21 g 8 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 17 g Vitamin D 1 mcg 6 % Calcium 122 mg 10 % Iron 1 mg 6 % Potassium 58 mg 2 %

Hashbrown Breakfast Cup

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Hashbrown Breakfast Cup
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Servings
12 egg cups
Servings
12 egg cups
Hashbrown Breakfast Cup
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Servings
12 egg cups
Servings
12 egg cups
Ingredients
Servings: egg cups
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Instructions
  1. Wash your hands and clean your preparation area and preheat to 400 degrees.
  2. Cook the bacon over medium heat until crisp. Remove and pat excess oil off the bacon strip and chop.
  3. In a bowl combine the hashbrowns, eggs, milk, seasonings, cooked and cut bacon, and cheese. Mix until well combined and the egg yolks are broken and mixed in.
  4. In a muffin tin, spray with nonstick cooking spray or use silicone muffin liners. Scoop about 1/3 cup of the egg mixture into each muffin well, and even out with remaining mixture.
  5. Cook for 18-20 minutes. Remove from oven and allow to cool for at least 15 minutes before removing.
Recipe Notes

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

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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 %