Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken Caesar Pitas

by

Do you always forget to plan weekend lunches like I do? These Chicken Caesar Pitas make quick lunch for busy weekends and are the perfect way to use up leftover chicken.


Chicken Caesar Pitas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Chicken Caesar Pitas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Mix dry ingredients together. Season both sides of each chicken breast.
  2. Heat olive oil in skillet. Place the chicken into the hot skillet cooking about 6-8 minutes on each side until the internal temperature reaches 165 degrees F. Let cool and slice or chop into bite-sized pieces.
  3. In a large bowl, mix lettuce, Caesar dressing, and chicken together.
  4. Heat pita bread in microwave for about 10 seconds. Fill with salad mixture.
  5. This is the perfect recipe for using up leftover grilled chicken. If using leftovers, use spices to taste.
  6. Serve with grapes or any fresh fruit.*
Recipe Notes

*Fresh fruit not included in nutritional analysis.

 

Bang Bang Salmon Bowls

by

These Bang Bang Salmon bowls are the perfect quick dinner or meal prep for the week! Salmon is perfectly crispy when made in the air fryer and the sauce is the perfect creamy topping.


Bang Bang Salmon Bowls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Bang Bang Salmon Bowls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Wash hands and clean preparation area.
  2. Cook rice according to package directions.
  3. Remove skin from salmon filet and cut into 1 inch cubes and place in a bowl. In the bowl toss the salmon in the olive oil.
  4. To the salmon, add the onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt and toss until salmon is evenly coated.
  5. Preheat your air fryer if necessary. Add salmon to the air fryer basket in a single layer and air fry on 400 Degrees F for 10 minutes or until salmon reaches an internal temperature of 145 Degrees F.
  6. While the salmon is cooking, make the bang bang sauce. In a small bowl combine the greek yogurt, sweet chili sauce, sriracha sauce, honey, and lime juice and whisk until well combined. Set aside.
  7. Warm up the edamame according to package directions.
  8. Once rice, salmon, and edamame are all cooked, divide evenly among 4 bowls. Top each serving with 1/4th of the bang bang sauce and ½ teaspoon of sesame seeds.
Recipe Notes

Bang Bang Salmon Bowls Nutrition Facts Serving size 4 oz salmon + 1/2 cup rice + toppings (297g) servings per container 4 Amount per serving Calories 390 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 470 mg 20 % Total Carbohydrate 40 g 15 % Dietary Fiber 3 g 11 % Total Sugars 8 g Added Sugars 5 g 10 % Protein 33 g Vitamin D 12 mcg 60 % Calcium 71 mg 6 % Iron 3 mg 15 % Potassium 698 mg 15 %

Spicy Lentil and Quinoa Bowl

by

This Spicy Lentil and Quinoa Bowl is packed full of hearty plant-based proteins.


Spicy Lentil and Quinoa Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1 cup servings
Servings
6 1 cup servings
Spicy Lentil and Quinoa Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Wash hands and sanitize preparation surfaces.
  2. Place a large skillet over medium heat. Add olive oil.
  3. Once the olive oil is heated, add the onion, jalapeno, bell pepper, and garlic. Cook for 5 –7 minutes or until the onions are translucent.
  4. .Next, add quinoa, lentils, and tomatoes to the cooked vegetables. Cook for 5 minutes, stirring continuously to ensure ingredients are well combined.
  5. Add beans, corn, water, and dry seasonings and stir to combine.
  6. Allow the dish to boil, cover it with a lid, then let it simmer for approximately 30 minutes. Garnish with cilantro and enjoy!
Recipe Notes

Butternut Squash Soup

by

Warm up the holiday season with a sweet, spicy, veggie-packed soup that is sure to be a crowd-pleaser. Butternut Squash Soup will be your family’s new favorite recipe!


Butternut Squash Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Butternut Squash Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
Units:
Instructions
  1. Wash hands and sanitize preparation surfaces.
  2. Preheat oven to 400º.
  3. Prepare the vegetables as directed.
  4. On a large sheet pan add the butternut squash, bell pepper, sweet potatoes, and carrots. Mix vegetables, olive oil, and pepper. Roast in the oven for 30 minutes.
  5. In a large pot, melt butter.
  6. Once the butter is melted add onion, garlic, and celery. Cook until translucent.
  7. Add cumin, Italian seasoning, and cayenne, and cook another minute.
  8. Add the roasted vegetables and vegetable stock. Simmer for 15 minutes.
  9. Blend soup with an immersion blender until creamy. Add Greek yogurt and simmer for 10 minutes.
Recipe Notes