Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Fruit Tacos

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Let’s twist-up this Taco Tuesday with some Fruit Tacos!  An impressive taco to build, this recipe can be an appetizer, a snack, or a refreshing dessert.

 

Fruit Tacos
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Servings
5 servings (2 tacos)
Servings
5 servings (2 tacos)
Fruit Tacos
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Servings
5 servings (2 tacos)
Servings
5 servings (2 tacos)
Ingredients
Servings: servings (2 tacos)
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Instructions
  1. Wash your hands and preparation area. Rinse all produce before slicing.
  2. Prepare your avocado, cucumber, and watermelon by slicing into matchstick pieces, or julienne cut.
  3. Evenly layer 2-3 pieces of avocado, cucumber, and watermelon in the middle of the jicama tortilla.
  4. In a small bowl mix freshly squeezed lime juice, honey, and chili powder till well blended.
  5. Drizzle a small amount over each tortilla and sprinkle cilantro.
Recipe Notes

Chicken Tacos with Roasted Street Corn

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Tender slow-cooked chicken plus flavorful roasted corn topped with cheese! This easy taco recipe is perfect for busy weeknights!


Chicken Tacos with Roasted Street Corn
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Servings
6 servings (2 tacos)
Servings
6 servings (2 tacos)
Chicken Tacos with Roasted Street Corn
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Servings
6 servings (2 tacos)
Servings
6 servings (2 tacos)
Ingredients
Chicken Tacos
Roasted Street Corn
Servings: servings (2 tacos)
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Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water before chopping. Wash the tops of cans before opening.
  2. Place the chicken breast, diced tomatoes, taco seasoning, onion, and water into the slow cooker. Cook on high for 4 hours or low for 6 hours. Ensure chicken reaches the proper internal temperature of 165* degrees.
  3. In a medium-size skillet heat the olive oil over medium heat. Add the corn and jalapeno peppers to the skillet. Let cook without moving for a couple of minutes to slightly scorch the corn. Add the chili powder and cook until the corn is cooked through and to your desired level of scorched. Remove from heat and add the lime juice and cilantro.
  4. Remove the chicken from the slow cooker and shred for assembly.
  5. To assemble the tacos gather your tortillas and add the chicken, roasted corn, and top with the cotija cheese.
Recipe Notes

Sheet Pan Chicken Fajitas

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Sheet pan meals can be an absolute game-changer when it comes to providing home-cooked meals on a busy schedule! This Sheet Pan Chicken Fajita meal is everything you’ve been looking for without the hassle. As an added bonus sheet pan meals usually require less clean up too!


Sheet Pan Chicken Fajitas
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Servings
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Servings
6 servings
Sheet Pan Chicken Fajitas
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Servings
6 servings
Servings
6 servings
Ingredients
Fajitas
Seasoning
Servings: servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse all fresh vegetables under cool running water before slicing.
  2. Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray.
  3. In a small bowl whisk together cumin, chili powder, paprika, salt, and pepper. Set aside.
  4. Slice the onion and bell peppers into strips.
  5. Cut the chicken into even slices.
  6. Arrange the chicken, bell peppers, and onion on a baking sheet. Sprinkle garlic and seasoning evenly on the fajita mixture.
  7. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
  8. Bake in the oven, tossing once halfway through cooking until veggies are tender and chicken has cooked through about 18 - 25 minutes.
  9. Drizzle with lime juice and sprinkle with cilantro. Toss the mixture to coat and serve.
Recipe Notes

Roasted Fries

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One of the most popular American side dishes without the saturated fat! While we are on the subject of cooking techniques, try roasting your French Fries with a little olive oil to get that crispy crunch!


Roasted Fries
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Servings
5
Servings
5
Roasted Fries
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Servings
5
Ingredients
Servings:
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Instructions
Oven Instructions
  1. Clean preparation area and wash vegetables prior to preparation
  2. Preheat oven to 450*F.
  3. Clean preparation area and wash vegetables prior to preparation
  4. Line cookie sheet with foil.
  5. Place sliced russet potatoes into a large bowl.
  6. Add olive oil, kosher salt, black pepper, chili powder, and garlic powder to potatoes.
  7. Toss all ingredients together to get the potatoes evenly coated.
  8. Spread evenly on a lined cookie sheet. Roast in the oven for 20-25 minutes being sure to rotate after 10 minutes.
Air Fryer Instructions
  1. Clean preparation area and wash vegetables prior to preparation.
  2. Set the air fryer to 375 °F and preheat for 3-5 minutes.
  3. Place sliced russet potatoes into a large bowl.
  4. Add olive oil, kosher salt, black pepper, chili powder, and garlic powder to potatoes.
  5. Toss all ingredients together to get the potatoes evenly coated.
  6. Spread evenly on the air fryer basket/tray.
  7. Cook in the air fryer for 10-20 minutes until golden brown. Rotate potatoes every 5 minutes to ensure potatoes are evenly cooked.
  8. Remove potatoes from the air fryer and serve.
Recipe Notes

Southwest Egg Muffins

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Breakfast can be hard when everyone in the family is going in a different direction in the mornings! Remember that planning is key when it comes to breakfast. Try making large batches of egg muffins on Sunday and refrigerate and freeze them until you need them during the week.


Southwestern Egg Cups
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Rating: 4.5
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Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Southwestern Egg Cups
Votes: 2
Rating: 4.5
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Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings (2 "muffins")
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any vegetables before sicing. Preheat the oven to 350 F. Coat a muffin tin with nonstick cooking spray.
  2. In a large skillet, sauté the ground turkey, bell pepper, garlic, and green onion until the turkey is fully cooked and reaches 165°F and vegetables are tender. Add the salt, pepper, cumin and chili powder; cook for 1-2 minutes. Remove from heat.
  3. In the muffin tin, evenly divide the turkey and vegetable mixture among 10 individual muffin cups.
  4. Pour the eggs evenly into the 10 stuffed cups. Top with cheese.
  5. Bake 20 minutes or until the eggs are set.
  6. Portion the egg muffins out into serving sizes and store in the refrigerator for 3-4 days or in the freezer up to 3 months. If frozen, thaw in the refrigerator the night before and heat in the microwave when ready to serve. Reheat to 165°F before eating.
Recipe Notes

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