Name: Panko Onion Rings with Homemade Ranch
Yield: 6 servings (5 onion rings + 1 tablespoon dip)
Ingredients: 2 medium Yellow Onions (½ thick slices ); 4 large eggs (whisked); 1 cup all-purpose flour; 2 cups Whole Wheat Panko Breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt; 1 teaspoon dried parsley; Olive Oil Cooking Spray; 1/2 cup plain greek yogurt; 1 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon paprika; 1/2 teaspoon dried parsley; 1/8 teaspoon pepper; 1 1/2 teaspoons lemon juice; 1/2 teaspoon dried dill; 1/8 teaspoon salt; 1 teaspoon water

Panko Onion Rings with Homemade Ranch

March 15, 2022 by Dinner Tonight

Start your game day off with a traditional favorite! This healthier baked alternative still gives us that crunch and flavor that’s sure to score with the crowd!

Panko Onion Rings with Homemade Ranch

Servings

6 servings (5 onion rings + 1 tablespoon dip)

Servings

6 servings (5 onion rings + 1 tablespoon dip)

Panko Onion Rings with Homemade Ranch

Servings

6 servings (5 onion rings + 1 tablespoon dip)

Servings

6 servings (5 onion rings + 1 tablespoon dip)

Ingredients

Onion Rings

2 medium Yellow Onions ½ thick slices
4 large eggs whisked
1 cup all-purpose flour
2 cups Whole Wheat Panko Breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon dried parsley
Olive Oil Cooking Spray

Homemade Ranch Dip

1/2 cup plain greek yogurt
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon dried parsley
1/8 teaspoon pepper
1 1/2 teaspoons lemon juice
1/2 teaspoon dried dill
1/8 teaspoon salt
1 teaspoon water

Servings: servings (5 onion rings + 1 tablespoon dip)

Units:

Instructions

Onion Rings (Oven)

Clean your area and preheat the oven to 400°F.
Prep 1-2 baking sheets with parchment paper or non-stick spray and set aside.
Take onions and place them in an ice bath while prepping the remaining ingredients.
Next place your all-purpose flour, whisked eggs, and panko breadcrumbs into three separate plates/containers.
To the panko add the garlic powder, onion powder, pepper, cayenne pepper, and salt and mix well.
One by one, take a ring of onion and evenly coat with flour, followed by egg, and panko breadcrumbs.
Lay them flat on the baking sheet and once all are coated place them into the oven.
Allow onion rings to bake for 15-25 minutes or until golden brown. Spray with olive oil spray halfway through.
Finish the baked onion rings with a dried parsley garnish and serve.

Onion Rings (Air Fryer)

Preheat your air fryer, if necessary.
Follow steps 2 through 6 from the above instructions.
Place onion rings into an air fryer basket in a single layer.
Cook at 400°F for 10-15 minutes or until golden brown. Spray with olive oil spray halfway through.
Finish the air fryer onion rings with a dried parsley garnish and serve.

Homemade Ranch Dip

In a bowl mix plain Greek yogurt, garlic powder, onion powder, paprika, dried parsley, pepper, lemon juice, dried dill, salt, and water. Mix until well combined.
Eat with onion rings and enjoy!
Note: Add more water to change the consistency of the dip to your liking.

Recipe Notes

Lemon Almond Roasted Broccoli

December 14, 2020 by Dinner Tonight

With just the right amount of crunch and spice, our Lemon Almond Roasted Broccoli makes a great side dish for any celebration.

Lemon Almond Roasted Broccoli

Servings

6 servings

Servings

6 servings

Lemon Almond Roasted Broccoli

Servings

6 servings

Servings

6 servings

Ingredients

2 Tablespoon olive oil
1 teaspoon Red Crushed Pepper Flakes
2 teaspoon garlic powder
1 teaspoon cayenne pepper
4 cups broccoli florets Chopped into small pieces or steaks, about 3 heads
1/3 cup almonds Sliced
1/2 cup Parmesan cheese Shredded
1/2 teaspoon salt
1 Tablespoon lemon zest
2 Tablespoon lemon juice

Servings: servings

Units:

Instructions

Preheat oven to 375 degrees Fahrenheit. Spray non-stick spray on a baking sheet.
In a small bowl, combine olive oil, red crushed pepper flakes, garlic powder, and cayenne powder.
Place chopped broccoli into a large bowl and evenly pour in the olive oil mix. Distribute evenly over broccoli and gently mix until broccoli has been coated.
Evenly spread broccoli on baking sheet leaving space in between.
Roast broccoli for 8 to 10 minutes. Remove broccoli from oven and flip broccoli and evenly sprinkle almonds. Roast for an additional 8 to 10 minutes (or until desired doneness).
Once broccoli is out of the oven, sprinkle with parmesan cheese and salt.
Complete the dish by topping the broccoli with lemon zest and lemon juice. Serve and enjoy!

Recipe Notes

Tex-Mex Sorghum Stuffed Mushrooms

December 11, 2020 by Dinner Tonight

The Tex-Mex Sorghum Stuffed Mushrooms are a hearty vegetarian main dish packed with flavor and nutrition. These mushrooms kick up the “fiesta” flavor with fresh vegetables and spices without the added salt.

Tex-Mex Sorghum Stuffed Mushrooms

CourseMain Dish

Servings

8 servings

Servings

8 servings

Tex-Mex Sorghum Stuffed Mushrooms

CourseMain Dish

Servings

8 servings

Servings

8 servings

Ingredients

Stuffed Mushrooms

8 portabella mushrooms stems removed, and gills scraped
2 Tablespoon olive oil
2 cups red onion chopped
1 1/2 cups red bell pepper chopped
1 cup sweet corn canned
1/2 teaspoon salt
1 Tablespoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup sorghum grain cooked
15 ounces low sodium canned black beans drained, and rinsed
1/2 cup Mexican blend shredded cheese

Guacamole Topping

1 medium whole avocado
1/4 cup cilantro leaves chopped
1 clove of garlic chopped
1 medium lime freshly squeezed juice

Servings: servings

Units:

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. Rinse mushrooms under cool running water. Cut the stems, remove the gills, and pat dry with a paper towel.
Evenly place mushrooms (gills side up) on a baking sheet and mist with nonstick spray. Bake in the oven for 12-15 minutes until tender. Remove from the oven and gently blot mushroom caps using a paper towel to remove any moisture. Set aside and keep oven temperature at 400 degrees F.
Warm olive oil over medium heat in a large skillet. Sauté onions and bell peppers until soft. Add corn, salt, garlic powder, chili powder, and cayenne pepper to the skillet. Combine ingredients well and continue cooking vegetables until tender. Remove from heat and stir in cooked sorghum grain and drained black beans.
Scoop ½ cup of vegetable stuffing into each mushroom cap. Return to baking sheet and top with shredded cheese. Bake in oven for 5-7 minutes, or until cheese is melted.
Prepare guacamole topping during baking. Mash together avocado with chopped cilantro and garlic. Squeeze lime juice and mix well.
Top 1 tablespoon of guacamole over each stuffed mushroom before serving.
**you can adjust the cayenne pepper to your liking. For minimal spice, change amount to 1/8 teaspoon, or omit

Recipe Notes

Cornbread Fiesta Muffins

November 18, 2019 by Dinner Tonight

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

Servings

12 muffins

Servings

12 muffins

Cornbread Fiesta Muffins

Servings

12 muffins

Servings

12 muffins

Ingredients

1 cup fine-grind or coarse yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon cayenne pepper
2 tablespoon white granulated sugar
2 large eggs
1 cup skim milk
14 ounces of corn canned, drained
2 jalapenos seedless, diced
1/2 cup red bell peppers diced
2 green onions diced
4 ounces fat-free cheddar cheese
1 tablespoon canola oil

Servings: muffins

Units:

Instructions

Preheat oven to 375° F. In a 12-count muffin tin add muffin liners and spray with non-stick cooking spray.
In a large bowl, mix the cornmeal, all-purpose flour, baking powder, kosher salt, cayenne pepper, and granulated sugar.
In a medium bowl, mix the eggs, skim milk, canned corn, jalapenos, red bell peppers, green onions, and fat free cheddar cheese.
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.
Evenly pour the canola oil over the combined mixture and fold in slowly to distribute evenly into the mixture.
Pour the cornbread mixture into the lined muffin tin and place in the oven.
Bake cornbread muffins for 30 minutes or until golden brown.

Recipe Notes

serving size is 1 muffin

Bok Choy Spicy Stir Fry

September 5, 2019 by Dinner Tonight

Today we are sharing some new ways to enjoy your bok choy! Try this Spicy Bok Choy Stir fry as a delicious and colorful side dish that is sure to make your kitchen smell amazing and make your taste buds happy!

To learn more about how to prepare it and why you should be eating bok choy visit our blog!

Bok Choy Spicy Stir Fry

CourseSide Dishes, Vegetables, Vegetarian

Servings

Bok Choy Spicy Stir Fry

CourseSide Dishes, Vegetables, Vegetarian

Servings

Ingredients

1 tablespoon olive oil
3 tablespoons garlic minced
1 cup shallots minced
2 small heads bok choy chopped
2 red bell peppers chopped
1 cup mushrooms chopped
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
2 teaspoons cayenne pepper

Servings:

Units:

Instructions

Heat olive oil in large nonstick skillet or wok over medium- high heat. Evenly distribute oil over the skillet.
Add minced garlic and minced shallots to the skillet and heat for 2 minutes.
Add bok choy, red bell peppers, and mushrooms to the skillet and continue to cook for 2 minutes.
Add low sodium soy sauce and sesame oil to the skillet coating the bok choy, bell peppers, and mushrooms.
Evenly distribute cayenne pepper over dish and continuously stir vegetables for an additional 2- 4 minutes or to desired doneness.
Serve as a side to your favorite dish or store in refrigerator for 1 to 2 days.

Recipe Notes

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