Name: Southwest Chicken Salad
Yield: 6 servings
Ingredients: 12 ounces drained canned chicken in water (skinless, chopped (24 ounces undrained)); 8 ounces low sodium black beans (drained and rinsed); 8 ounces canned corn (unsalted, drained); 1/2 cup cherry tomatoes (quartered); 1/2 medium red onion (chopped); 1/4 cup bacon bits; 1/4 cup cilantro leaves (chopped); 1 1/4 cup nonfat plain Greek yogurt; 1/4 teaspoon garlic powder; 1/2 teaspoon cumin; 1/2 chili powder; Juice of 1 lime; 6 cups chopped romaine lettuce

Southwest Chicken Salad

March 27, 2025 by Dinner Tonight

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

Servings

6 servings

Servings

6 servings

Southwest Chicken Salad

Servings

6 servings

Servings

6 servings

Ingredients

12 ounces drained canned chicken in water skinless, chopped (24 ounces undrained)
8 ounces low sodium black beans drained and rinsed
8 ounces canned corn unsalted, drained
1/2 cup cherry tomatoes quartered
1/2 medium red onion chopped
1/4 cup bacon bits
1/4 cup cilantro leaves chopped
1 1/4 cup nonfat plain Greek yogurt
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 chili powder
Juice of 1 lime
6 cups chopped romaine lettuce

Servings: servings

Units:

Instructions

In a large bowl combine the chopped chicken, beans, corn, tomatoes, red onions, bacon bits, and cilantro.
In a small bowl combine the greek yogurt, garlic powder, cumin, chili powder, and lime juice.
Add the greek yogurt mixture to the chicken mixture and toss until evenly combined.
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 % %

Pad Thai Egg Rolls

May 16, 2024 by Dinner Tonight

Looking to roll up something different for Dinner Tonight? Try out Pad Thai Egg Rolls, they fry up perfectly in an air fryer and provide a nice crunch to your dinner. The family will surely enjoy this “twist” on a traditional favorite.

Pad Thai Egg Rolls

Servings

6 egg rolls

Servings

6 egg rolls

Pad Thai Egg Rolls

Servings

6 egg rolls

Servings

6 egg rolls

Ingredients

2 cups roasted chicken breast shredded
1 cup cabbage shredded
1/2 cup carrots shredded
1/2 cup red bell pepper julienned
1/4 cup green onions chopped
1/4 cup cilantro leaves chopped
1/3 cup reduced fat smooth peanut butter
1 tablespoons reduced sodium soy sauce
1/2 tablespoon rice vinegar
1 tablespoon honey
1/4 cup fresh lime juice
1 teaspoon red pepper flakes
6 Eggroll wrappers
Non stick cooking spray

Servings: egg rolls

Units:

Instructions

Wash hands and clean all cooking surfaces
Preheat air fryer to 400 degrees
In a large bowl combine, shredded chicken, shredded cabbage, julienned red bell peppers, chopped green onions, chopped cilantro leaves, and mix
In a small bowl mix together, reduced fat peanut butter, reduced sodium soy sauce, rice vinegar, honey, lime juice and red pepper flakes.
Add sauce to chicken and vegetable mixture, stir until well combined
Put egg roll wrapper on your clean cooking surface. Spoon approximately ½ cup of mixture over the bottom third of the wrapper.
Wet the outside edges of the wrapper with water. Fold the edges toward the center of the wrapper and roll closed.
Repeat with the remaining wrappers and mixture.
Spray egg rolls with nonstick spray and place seam side down in the air fryer. Ensure there is enough room for air to flow around eggrolls. You may have to cook in batches.
Cook egg rolls for 6-8 minutes or until golden brown.

Recipe Notes

Chimichurri Grilled Zucchini

September 22, 2022 by Dinner Tonight

The real game-day MVP is a great versatile sauce or marinade. Chimichurri is the perfect mix of herbs and spices to liven up your tailgate or any night the grill is fired up!

Chimichurri Grilled Zucchini

CourseSide Dishes, Vegetables, Vegetarian

Servings

6 1/2 zucchini servings

Servings

6 1/2 zucchini servings

Chimichurri Grilled Zucchini

CourseSide Dishes, Vegetables, Vegetarian

Servings

6 1/2 zucchini servings

Servings

6 1/2 zucchini servings

Ingredients

Chimichurri Sauce

1/2 cup red onion diced
2 jalapeno peppers deseeded and diced
1 Tablespoon garlic cloves chopped
1 cup parsley Stems Removed and chopped
1/2 cup cilantro leaves Stems Removed and chopped
1 Tablespoon Tablespoon Italian Seasoning
1/2 teaspoon red pepper flakes
1/3 cup fresh lime juice
1/4 cup apple cider vinegar
1 Tablespoon olive oil

Zucchini

3 large zucchini cuthalf lengthwisestrips
1/2 cup reduced fat parmesan cheese

Servings: 1/2 zucchini servings

Units:

Instructions

Wash your hands and sanitize all surfaced
Wash and prepare ingredients
Combine the ingredients for the chimichurri sauce in a large bowl and set aside
Prepare zucchini, slice into uniform strips so they grill evenly.
Heat up grill and spray with oil
Add sliced zucchini to your chimichurri sauce and mix well.
Place zucchini on grill and cook until tender
Remove from heat and top with parmesan cheese
Serve and enjoy

Recipe Notes

Chimichurri sauce is a very versatile condiment: You can add it to beef, chicken, or pork. It can be incorporated into meatballs or used as a marinade for fajitas. It can also be utilized as a unique salad dressing.

Chicken Tacos with Roasted Street Corn

April 29, 2021 by Dinner Tonight

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

CourseMain Dish

Servings

6 servings (2 tacos)

Servings

6 servings (2 tacos)

Chicken Tacos with Roasted Street Corn

CourseMain Dish

Servings

6 servings (2 tacos)

Servings

6 servings (2 tacos)

Ingredients

Chicken Tacos

1.5 pounds chicken breast skinless, boneless
10 ounces diced tomatoes with green chilies
2 Tablespoons taco seasoning
1/2 white onion diced
2 Tablespoons water
12 white corn tortillas

Roasted Street Corn

2 teaspoons olive oil
12 ounces corn kernels frozen
2 jalapeno peppers seeded and diced
1 teaspoon chili powder
Juice of 1 lime
1/2 cup cilantro leaves chopped
1/3 cup cotija cheese grated

Servings: servings (2 tacos)

Units:

Instructions

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.
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.
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.
Remove the chicken from the slow cooker and shred for assembly.
To assemble the tacos gather your tortillas and add the chicken, roasted corn, and top with the cotija cheese.

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

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