Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Burger Bowls with Sweet Potato Wedges

by

Life gets busy, but you still have to eat! These Burger Bowls are a delicious addition to any menu–packed with protein, fiber & flavor!

Plus, this recipe allows you to prep extra ground beef for other meals during the week. Stay tuned for another recipe to add to your weekly menu to use up that extra ground beef.


Burger Bowls with Sweet Potato Wedges
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
Burger Bowls with Sweet Potato Wedges
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
Bowl
Sweet Potato Wedges*
Sauce
Servings: servings
Units:
Instructions
  1. If using frozen sweet potato fries, bake them according to the package and skip to step 6.
  2. Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper
  3. While oven preheats, slice sweet potato (with skin intact) into wedges about ¼ to ½ inch thick. Place sweet potato wedges on the baking sheet.
  4. In a small bowl, combine oil, garlic powder, and chili powder. Drizzle over sweet potatoes and toss well to coat.
  5. Arrange sweet potatoes in a single layer on baking sheet and bake for 20-25 minutes, flipping when undersides have begun to crisp. Baking time may vary based on the thickness of potato slices and amount of moisture in the potatoes
  6. While potatoes are in the oven, prepare the rest of the ingredients.
  7. In a large skillet, over medium heat add ground to skillet, season with salt and pepper. Break up and cook the ground beef to a temperature of 155 degrees F or until no longer pink. Cook your 3 lbs. of ground beef and set aside 1 lbs for this recipe. Cool and save the other meat for other recipes.
  8. Make the sauce by adding all ingredients to a small bowl and stirring until smooth. Taste and adjust seasonings as needed. Set aside
  9. Assemble bowls by placing 2 cups of leafy greens in each bowl. Top each bowl with 4 oz (¼ pound) of ground beef and the rest of your favorite burger toppings. Add a few sweet potato wedges or serve on the side. Drizzle special sauce over burger bowl and enjoy.
Recipe Notes

*Can use store-bought sweet potato fries to save time, this may alter the nutritional information.

 

Skillet Vegetable Enchiladas

by

This delicious skillet dish includes all the flavors you love from traditional enchiladas, with a plant-forward twist and less prep!

Featuring black beans as the main protein source and pairing it with a rainbow of vegetables (zucchini, red bell pepper, mushrooms, sweet potatoes, and spinach) makes this all-in-one meal a nutrition powerhouse. The addition of the corn tortillas helps to create a more complete protein in this meal, while the easy to make sauce and blend of cheeses make these “enchiladas” both comforting and tasty!


Skillet Vegetable Enchiladas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 servings
Servings
8 servings
Skillet Vegetable Enchiladas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 servings
Servings
8 servings
Ingredients
Ingredients
Sauce
Servings: servings
Units:
Instructions
  1. In a large skillet, heat 1 Tbsp. olive oil over medium high heat. Add the onion, red pepper, zucchini, mushrooms, and frozen sweet potatoes. Sauté for 4 to 5 minutes, or until vegetables are tender, then stir in the garlic, cooking for about 30 more seconds or until garlic smells fragrant. Set aside.
  2. While vegetables are cooking, mix together the broth, apple cider vinegar, and tomato paste in a small bowl or measuring cup.
  3. In a separate saucepan, heat the remaining 3.5 Tbsp. olive oil over medium heat. Add the chili powder, garlic powder, cumin, oregano, and black pepper. Whisk the mixture for about 90 seconds until spices are very fragrant and everything is well-mixed.
  4. Pour the tomato mixture into the saucepan of spices. Bring the mixture to a boil, whisking it occasionally, then lower the heat and let it simmer for about 5-7 minutes until sauce thickens.
  5. Add the black beans and fresh spinach to the vegetable skillet and stir.
  6. Pour the enchilada sauce into the skillet, then top with the corn tortilla strips and stir. Pour the remaining half of the sauce in and continue to stir until all tortilla strips are coated in sauce. Continue cooking for 2-3 minutes, letting the sauce thicken even more.
  7. Remove the skillet from the heat and top with the low-fat Mexican blend cheese. Place a lid on the skillet and let it sit for 3-5 minutes to allow the cheese to melt.
  8. Serve warm, topped with a sprinkle of cotija cheese and chopped cilantro.
Recipe Notes

Southwest Tortellini Pasta Salad

by

🌮🥗 Spice up your lunch with the Southwest Tortellini Pasta Salad! 🥗🌮

Need something fresh, filling, and full of flavor? This tossed-together gem hits all the notes:

✨ What’s inside
• Three-cheese tortellini
• Grilled chicken
• Corn & black beans
• Red bell pepper, cherry tomatoes & avocado
• Red onion + cilantro

✨ The zesty dressing
Made with avocado oil, lime juice, rice vinegar, garlic, chili powder & cumin — balanced with a touch of sugar. 💥

✨ Why you’ll love it

  • Great mix of protein + veggies = satisfying, yet light

  • Tex-Mex vibes make it fun & vibrant

  • Super flexible: serve it as a side, a main, or even pack it for lunch tomorrow

🕒 Takes just a little prep time and then literally toss ‘n’ go. 😋

Southwest Tortellini Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1 cup servings
Servings
8 1 cup servings
Southwest Tortellini Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Salad
Dressing
Servings: 1 cup servings
Units:
Instructions
  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
  3. Combine all the dressing ingredients in a resealable jar. Shake until combined. Pour the desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
Recipe Notes

Fajita Street Tacos

by

Fajita Street Tacos offer a flavorful and convenient way to enjoy Mexican-style tacos at home. Featuring slow-cooked chicken seasoned with traditional spices, these tacos are tender and rich in flavor. This versatile recipe is perfect for busy families, making it an ideal choice for weeknight meals in both spring and fall.

picture of woman in red sweater

Fajita Street Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 2 taco servings
Servings
12 2 taco servings
Fajita Street Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 2 taco servings
Servings
12 2 taco servings
Ingredients
Servings: 2 taco servings
Units:
Instructions
  1. Either spray the slow cooker with nonstick cooking spray or line with a liner.
  2. Add diced tomatoes, onion, green bell pepper, chicken broth, chili powder, oregano, cumin, onion powder, garlic powder and green chilis to the slow cooker. Stir to combine
  3. Add chicken thighs and stir. Cover and cook on low for 5 to 6 hours and on high for 3 to 4 hours.
  4. Once done remove chicken and shred with two forks. Add back to the slow cooker and stir to mix with the remaining juices.
  5. To warm the corn tortilla, use a dry-skillet over medium heat. Add a tortilla and heat for 15 to 30 seconds on each side or until warm and toasty brown spots on it.
  6. To serve: top the tortilla with the chicken fajita mixture, 2 tablespoons of cheese and a squeeze of lime.
Recipe Notes

Chicken Tacos Nutrition Facts Serving size 2 tacos (253g) servings per container 12 Amount per serving Calories 280 % Daily Value Total Fat 7 g 9 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 420 mg 18 % Total Carbohydrate 30 g 11 % Dietary Fiber 2 g 7 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 mcg 0 % Calcium 152 mg 10 % Iron 1 mg 6 % Potassium 352 mg 8 %

Southwest Chicken Salad

by

No more boring lunches! This Southwest Chicken Salad is an easy and flavor packed recipe to meal prep for a week of nutritious lunches for your family. Serve as is or wrap in whole wheat tortillas for some added carbohydrates and whole grains. Enjoy!


Southwest Chicken Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Southwest Chicken Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Units:
Instructions
  1. In a large bowl combine the chopped chicken, beans, corn, tomatoes, red onions, bacon bits, and cilantro.
  2. In a small bowl combine the greek yogurt, garlic powder, cumin, chili powder, and lime juice.
  3. Add the greek yogurt mixture to the chicken mixture and toss until evenly combined.
  4. Serve 1 cup of chicken salad with 1 cup of chopped romaine lettuce.
Recipe Notes

Southwest Chicken Salad Nutrition Facts Serving size 1 cup (256g) 6 Amount per serving Calories 220 % Daily Value Total Fat 5 g 6 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 320 mg 14 % Total Carbohydrate 20 g 7 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 100 mg 8 % Iron 2.2 mg 10 % Potassium 510 mg 10 % %