Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Lemon Herb Couscous Salad

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Cooking for two can be quite thrifty and healthy if you don’t have to feed an army each meal! This Lemon Herb Couscous is the perfect portion for two without the hassle of scaling anything down. Pair it with our Stuffed Flank Steak or our Parmesan Breaded Chicken!

Lemon Herb Couscous Salad
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Servings
2 1 cup servings
Servings
2 1 cup servings
Lemon Herb Couscous Salad
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Cook the couscous according to the package instructions. Drain and rinse under cold water to fully cool, let drain and dry.
  2. Whisk together the olive oil, lemon juice, honey, garlic, oregano, salt and black pepper.
  3. Toss couscous in the marinade. Add the cucumber, scallions, dill, and parsley.
  4. Refrigerate until ready to serve.
Recipe Notes

Lemon Herb Couscous Salad Nutrition Facts Serving size 1 cup (312g) servings per container 2 Amount per serving Calories 440 % Daily Value Total Fat 29 g 37 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 42 g 15 % Dietary Fiber 4 g 14 % Total Sugars 14 g Added Sugars 9 g 18 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 113 mg 8 % Iron 3 mg 15 % Potassium 559 mg 10 %

Spicy Bean Salad

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Side dishes don’t have to be boring, pull together a unique and quick salad with what you have on hand. Check out this Spicy Bean Salad Recipe that pulls together some of our favorite pantry staples.


Spicy Bean Salad
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Servings
12 1/2 cup servings
Servings
12 1/2 cup servings
Spicy Bean Salad
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Servings
12 1/2 cup servings
Servings
12 1/2 cup servings
Ingredients
Salad
Marinade
Servings: 1/2 cup servings
Units:
Instructions
  1. Wash hands and sanitize the working area
  2. Open green bean and garbanzo bean cans, drain and add to a large bowl.
  3. Open the kidney bean can drain and rinse. Add to a large bowl.
  4. Add prepared red onion, jalapeno, and cilantro to a large bowl and stir.
  5. Prepare marinade in a separate bowl by combining, apple cider vinegar, sucralose, canola oil, and pepper.
  6. Add marinade to bean mixture and toss to coat.
  7. Cover bowl and refrigerate for at least 20 to 30 minutes and up to 2 days for best flavor.
Recipe Notes

Italian Tortellini Soup

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Chilly Weather=TIME FOR SOUP! Our Italian Tortellini Soup is a cozy yet flavorful dish and is a great addition to any menu!


Italian Tortellini Soup
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Servings
10 1 cup servings
Servings
10 1 cup servings
Italian Tortellini Soup
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Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean and prep your area.
  2. Add oil to a pot on medium-high heat.
  3. Once the pot is hot, add in your turkey. Cook until lightly brown.
  4. Add onion and garlic to the ground turkey and allow the turkey to brown until the onions and garlic become translucent.
  5. Next, add in your tomato paste, Italian seasoning, black pepper, and chili flakes and mix until well combined.
  6. Pour in your chicken broth and stir to combine the ingredients. Continue to cook on high for 5-7 minutes until the soup comes to a boil.
  7. Stir in the salt and half and half until well combined.
  8. Add in your tortellini and cook as directed on the package. (Approximately 3-6 minutes)
  9. Add in the spinach and stir. Lower the pot to low heat to avoid further cooking of tortellini but to maintain a warm soup.
  10. Once the spinach has wilted, add in the cheese before serving.
  11. Serve and enjoy!
Recipe Notes

Chicken Gumbo

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Try our Chicken Gumbo for a lighter version of your favorite Cajun-inspired dish! Packed with colorful veggies and flavorful spices this recipe is sure to be a family fave!


Chicken Gumbo
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Servings
8
Servings
8
Chicken Gumbo
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Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water before using.
  2. Cook chicken in a skillet over medium-high heat. Cutting the chicken up into bite-size pieces until cooked through, about 10 minutes. Transfer to a medium bowl.
  3. Heat the skillet to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes.
  4. Add garlic, celery, and Cajun seasoning and cook, stirring often, for about 30 seconds.
  5. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute.
  6. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes.
  7. Stir in broth, cover, increase heat to high and bring to boil.
  8. Return the chicken to the skillet, along with okra and brown rice; reduce the heat to a simmer.
  9. Cook until the okra is heated through, about 10 minutes.
Recipe Notes

Cornbread Fiesta Muffins

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Our Fiesta Cornbread muffins are a  great option for a delicious side dish and not to mention, a great way to add some color to your plate!


Cornbread Fiesta Muffins
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Rating: 5
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Servings
12 muffins
Servings
12 muffins
Cornbread Fiesta Muffins
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Rating: 5
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Servings
12 muffins
Servings
12 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 375° F. In a 12-count muffin tin add muffin liners and spray with non-stick cooking spray.
  2. In a large bowl, mix the cornmeal, all-purpose flour, baking powder, kosher salt, cayenne pepper, and granulated sugar.
  3. In a medium bowl, mix the eggs, skim milk, canned corn, jalapenos, red bell peppers, green onions, and fat free cheddar cheese.
  4. Add a portion of the wet ingredients to the dry ingredients and slowly fold them in. Continue to slowly fold and add the ingredients until all combined.
  5. Evenly pour the canola oil over the combined mixture and fold in slowly to distribute evenly into the mixture.
  6. Pour the cornbread mixture into the lined muffin tin and place in the oven.
  7. Bake cornbread muffins for 30 minutes or until golden brown.
Recipe Notes

serving size is 1 muffin