Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Berry Cheesecake Salad

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This Red, White, & Blue Berry Cheesecake Salad is the perfect summer dessert! Its chilled which makes it refreshing but its not so heavy that it weighs you down. This is perfect any summer day for a BBQ, after a pool day, or to make for your Independence Day party!

Berry Cheesecake Salad
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Servings
10 1/2 cup servings
Servings
10 1/2 cup servings
Berry Cheesecake Salad
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Servings
10 1/2 cup servings
Servings
10 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Wash your hands and your preparation area. Rinse strawberries and blueberries under cool running water before slicing or using.
  2. Using a stand mixer or hand mixer, beat the cream cheese, powdered sugar, and vanilla extract until fluffy.
  3. Carefully fold in the whipped topping.
  4. Carefully fold in the berries and pretzels.
  5. Store in refrigerator until ready to eat.
  6. Tip: It’s recommended that you fold in the berries and pretzels just before serving. Storage for too long may water down the cheesecake and make the pretzels soggy.
Recipe Notes

Recipe contains 48% DV of Vitamin C per serving.

Red, White, and Blue Cheesecake Salad Nutrition Facts Serving size 1/2 cup (189g) servings per container 10 Amount per serving Calories 180 % Daily Value Total Fat 0.5 g 1 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 240 mg 10 % Total Carbohydrate 37 g 13 % Dietary Fiber 2 g 7 % Total Sugars 19 g Added Sugars 5 g 10 % Protein 5 g Vitamin D 0 mcg 0 % Calcium 94 mg 8 % Iron 1 mg 6 % Potassium 208 mg 4 %

Fruity Tacos

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It is time to take a fun, fresh twist on taco night. The sweet and fruity taco recipe will be a crowd-pleaser at any cookout or party. Try this healthy dessert today!


Fruity Tacos
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Servings
4 tacos
Servings
4 tacos
Fruity Tacos
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Servings
4 tacos
Servings
4 tacos
Ingredients
Servings: tacos
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Wash and prepare fruit, combine in a bowl.
  3. Add lime juice, sprinkle with Tajin, and mix.
  4. Refrigerate fruit mixture until ready to serve.
  5. Mix cinnamon and sugar together in a small bowl, set aside.
  6. Lightly butter each tortilla with the butter/margarine blend.
  7. Heat tortillas in a skillet on both sides until browned.
  8. Remove tortillas from the skillet and sprinkle with cinnamon sugar mixture.
  9. Fill each tortilla with fruit mixture and serve immediately.
Recipe Notes

Sweet and Fruity Tacos Nutrition Facts Serving size 1 taco (174g) servings per container 4 Amount per serving Calories 170 % Daily Value Total Fat 4 g 5 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 440 mg 19 % Total Carbohydrate 31 g 11 % Dietary Fiber 3 g 11 % Total Sugars 14 g Added Sugars 2 g 4 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 21 mg 2 % Iron 0 mg 0 % Potassium 188 mg 4 %

Blueberry and Broccoli Salad

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Get a boost of antioxidants with this delicious Blueberry and Broccoli Salad. This easy-to-pull together side salad is perfect to compliment any main course.

Blueberry and Broccoli Salad
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Servings
4 2/3 cup
Servings
4 2/3 cup
Blueberry and Broccoli Salad
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Servings
4 2/3 cup
Servings
4 2/3 cup
Ingredients
Servings: 2/3 cup
Units:
Instructions
  1. Clean and prep your area.
  2. Wash broccoli and blueberries under cool running water.
  3. Chop broccoli and walnuts into small pieces.
  4. Dice mozzarella cheese into small pieces.
  5. Place chopped broccoli, walnuts, mozzarella cheese and blueberries in a large bowl.
  6. In small bowl mix together yogurt, sweetener and vinegar.
  7. Toss the dressing into the broccoli salad mixture until well combined.
  8. Serve and enjoy!
Recipe Notes

Blueberry Salad Nutrition Facts Serving size (155g) servings per container Amount per serving Calories 180 % Daily Value Total Fat 8 g 10 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 35 mg 2 % Total Carbohydrate 19 g 7 % Dietary Fiber 2 g 7 % Total Sugars 14 g Added Sugars 8 g 16 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 203 mg 15 % Iron 1 mg 6 % Potassium 290 mg 6 %

Chicken Entrée Salad

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Summertime in Texas calls for sunshine, lake days, and spending time with family. When you’re sun-soaked, you need a quick, light lunch to satisfy your hunger. Try our Chicken Entrée Salad! It’s packed with fresh fruit, and lean protein, and top it off with a refreshing balsamic vinaigrette!


Chicken Entrée Salad
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Servings
2 2 1/2 cup servings
Servings
2 2 1/2 cup servings
Chicken Entrée Salad
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Servings
2 2 1/2 cup servings
Servings
2 2 1/2 cup servings
Ingredients
Servings: 2 1/2 cup servings
Units:
Instructions
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Add spring salad mix to the salad bowl.
  3. Top with cooked and sliced chicken breast, sliced apple, chopped walnuts, blueberries, and dried cranberries.
  4. Drizzle with balsamic vinaigrette salad dressing.
  5. Enjoy!
Recipe Notes

Lemon Berry Almond Cake

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Looking for a summer treat that is oh so BERRY sweet? Our Lemon Berry Almond Cake combines a light lemony cake topped with fresh Texas berries!


Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Ingredients
Cake
Topping
Servings: servings
Units:
Instructions
  1. Wash your hands and clean your cooking area. Pre-heat oven to 350 degrees Fahrenheit
  2. In a large mixing bowl, combine the cake mix, lemon pudding, yogurt, egg whites, and water. Mix contents together for 3-5 minutes until well blended.
  3. Spray a 9x11 baking pan using a non-stick cooking spray.
  4. Pour cake batter into the cake pan and bake for 35-40 minutes.
  5. To begin the topping, place the vanilla pudding and milk in a medium mixing bowl and combine. Once mixed, fold in the thawed whipped topping.
  6. Once the cake is done and cooled, add cake topping. Finally, top the cake with almonds and berries. Serve and enjoy!
Recipe Notes