Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Thai Chicken and Vegetable Curry

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Take Your Taste Buds on a Trip and Try Thai!

Bring bold, fresh flavor to your kitchen with our Thai Chicken & Vegetable Curry!

Tender chicken, colorful veggies, and a creamy coconut curry sauce come together for a meal that’s both comforting and vibrant.

Packed with nutrients from fresh vegetables, lean protein, and aromatic ingredients like turmeric, ginger, and curry paste, it’s a delicious way to fuel your body and your cravings for something new and exciting.

Quick, flavorful, and better than takeout—dinner just got a passport!


Thai Chicken and Vegetable Curry
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Servings
8 servings
Servings
8 servings
Thai Chicken and Vegetable Curry
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Servings
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Servings
8 servings
Ingredients
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Instructions
  1. In a large sauté pan over high heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt and immediately turn the heat to medium. Stir every so often and cook until the onions until they are softened and beginning to brown at the edges (about 5 minutes).
  2. Place the chicken in a large bowl and season with salt.
  3. Add the curry powder, turmeric, and Thai red curry paste to the onions and stir until onions are coated  in the spices (about 1 minute). Add the chicken pieces to the pan, stirring frequently to prevent sticking and encourage stir-frying. Cook thoroughly (about 5-7 minutes) until chicken is cooked through and temps at 165 degrees Fahrenheit. Use tongs to remove chicken and transfer to a plate.
  4. Add the bell pepper, sugar snap peas, and mushroom into the pan and sauté (about 5-6 minutes).
  5. Add the tomatoes and stir until they just begin to soften (about 1 minute). Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce and brown sugar and bring to a simmer.
  6. Add the chicken pieces back into the pan and stir to coat evenly. Add chopped cilantro and spinach into the pan and stir to combine all ingredients.
  7. Spoon rice into bowls (if serving over rice). Top with chicken and sauce, and serve immediately. Enjoy!
Recipe Notes

Beef Teriyaki Skillet

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Make weeknight dinners easy with this flavorful beef teriyaki skillet. Tender beef, colorful vegetables, and a rich teriyaki glaze come together for a quick, delicious meal that’s simple to prepare and sure to impress. 


Beef Teriyaki Skillet
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Servings
4 servings
Servings
4 servings
Beef Teriyaki Skillet
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Servings
4 servings
Servings
4 servings
Ingredients
Teriyaki Sauce
Skillet
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Instructions
Teriyaki Sauce
  1. Prepare onion, ginger and garlic.
  2. In a small saucepan add soy sauce, water, brown sugar, crushed red pepper, onion, garlic, ginger, and rice vinegar.
  3. In a separate small bowl make a paste with water and corn starch. Whisk the paste into the saucepan.
  4. Bring the saucepan to a boil over high heat and then reduce to a low heat.
  5. Stirring occasionally, simmer for 5-7 minutes or until desired thickness is achieved.
  6. Store in an airtight glass container in the refrigerator for up to 1 week.
Skillet
  1. On a clean cutting board, trim any excess fat from the flank steak. Slice steak into ½ inch slices.
  2. On a separate cutting board from the steak cutting board (to avoid cross contamination) dice red bell pepper.
  3. Add ½ tablespoon of sesame oil to pan and cook steak to desired doneness with an internal temperature of 145 degrees. Transfer cooked steak to a bowl, keep warm.
  4. Add remaining sesame oil to pan and sauté garlic. Once garlic is cooked, add vegetables and cook thoroughly.
  5. Add cooked steak back to pan with cooked vegetables. Add teriyaki sauce and mix with all vegetables and steak.
  6. Enjoy this easy and quick weeknight recipe!
Recipe Notes

Beef Teriyaki Skillet Nutrition Facts Serving size 1 cup servings per container 4 Amount per serving Calories 210 % Daily Value Total Fat 8 g 10 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 480 mg 21 % Total Carbohydrate 8 g 3 % Dietary Fiber 2 g 7 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 44 mg 4 % Iron 2 mg 10 % Potassium 529 mg 10 %

Busy with life? Use a low sodium Teriyaki Sauce from the store.  Or make the recipe above and store it in your refrigerator for future use. Store bought teriyaki sauce will affect nutritional qualities of final recipe. 

Pumpkin French Toast Bake

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This delicious dish is made from whole grain bread, pumpkin, pecans, and a touch of maple syrup. It’s a great “breakfast for dinner” option that will fill you up on a chilly evening.


Pumpkin French Toast Bake
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Servings
12 servings
Servings
12 servings
Pumpkin French Toast Bake
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12 servings
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Instructions
  1. Spray a 9x13” casserole pan with non-stick spray or line with parchment paper.
  2. Cut whole grain bread slices into 1-inch cubes. Place bread cubes into the casserole pan.
  3. In a large bowl, whisk together eggs, milk, vanilla, pumpkin pie spice, and pumpkin puree until well combined. Pour mixture over bread until all bread is covered. Cover and refrigerate for 15 minutes or overnight.
  4. When ready to bake, preheat oven to 350 degrees F. Mix together brown sugar and pecan halves. Uncover casserole. Using clean hands, top with sugar and pecan mixture. Bake for 35 to 45 minutes or until golden brown and no longer wet.
  5. Serve with maple syrup.
  6. Store leftovers in the refrigerator for a couple of days.
Recipe Notes

Cinnamon Apple Breakfast Casserole

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Cinnamon Apple Breakfast Casserole is a delicious and healthy breakfast option! Whether you’re meal prepping for the week or serving a group, this casserole can be easily pulled together. You can even assemble it the night before and bake in the morning!


Cinnamon Apple Breakfast Casserole
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Servings
12 3x4 inch square
Servings
12 3x4 inch square
Cinnamon Apple Breakfast Casserole
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Servings
12 3x4 inch square
Servings
12 3x4 inch square
Ingredients
Servings: 3x4 inch square
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Instructions
  1. Wash hands and clean preparation area, rinse apples under cool running water. Preheat your oven to 375 Degrees F.
  2. Remove the core from the apples and chop into small chunks.
  3. In a medium saucepan melt the butter.
  4. Add the apples and toss until all of the apples are coated with butter. Let the apples sit and begin to soften on a medium heat, stir occasionally.
  5. Add in ground cinnamon and toss. Add 1 Tablespoon brown sugar and add to the apples. This will help the apples brown and soften more. Lower the heat to simmer and set aside after 5 minutes.
  6. In a medium bowl, whisk eggs and milk together, adding in ground nutmeg and vanilla and remaining brown sugar. Cut the bread into large chunks and add pieces to a baking pan.
  7. Pour the egg mixture over the bread, letting the bread soak up the egg and milk. Make sure to coat all of the bread.
  8. Once the apples are done, layer the apples onto the bread and fill all open spaces with apples.
  9. Cover the casserole and place in the oven and bake for 30 minutes. Remove from oven and sprinkle chopped pecans on top, cook for an additional 10 minutes or until the egg has set and the pecans are aromatic.
Recipe Notes

Cherry Orange Cranberry Sauce

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This delicious sauce makes good use of your pressure cooker and leaves room on your stovetop for more delicious holiday dishes. Tangy with a touch of orange, this sauce is great as a side or as a fun way to enjoy sandwiches from your holiday leftovers.


Cherry Orange Cranberry Sauce
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Servings
10 servings
Servings
10 servings
Cherry Orange Cranberry Sauce
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10 servings
Servings
10 servings
Ingredients
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Instructions
  1. Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
  3. Select sauté function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off the pressure cooker and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For the best flavor, bring to room temperature before serving.
Recipe Notes