Name: Kimchi Quesadillas
Yield: 4 servings
Ingredients: 4 6 inch Whole Wheat Flour Tortillas; 1/4 cup low-sodium Colby cheese (shredded); 1/2 cup fat free plain yogurt; 3 tbsp cabbage kimchi (drained and chopped); 1 cup bok choy (washed and roughly chopped); 1 cup Tomato (washed and chopped); 1 medium jalapeno (chopped and seeded ); 1/3 cup green onions (thinly sliced); 1/4 cup cilantro (roughly chopped); 1 teaspoon gochujang sauce; 1 teaspoon lime juice

Kimchi Quesadillas

May 23, 2024 by Dinner Tonight

These delightfully spicy quesadillas are perfect to try next time you’re looking for something different!

Kimchi Quesadillas

Servings

4 servings

Servings

4 servings

Kimchi Quesadillas

Servings

4 servings

Servings

4 servings

Ingredients

4 6 inch Whole Wheat Flour Tortillas
1/4 cup low-sodium Colby cheese shredded
1/2 cup fat free plain yogurt
3 tbsp cabbage kimchi drained and chopped
1 cup bok choy washed and roughly chopped
1 cup Tomato washed and chopped
1 medium jalapeno chopped and seeded
1/3 cup green onions thinly sliced
1/4 cup cilantro roughly chopped
1 teaspoon gochujang sauce
1 teaspoon lime juice

Servings: servings

Units:

Instructions

In a frying pan, add kimchi, bok choy, jalapeño, tomato, and gochujang. Sauté on medium heat for 2 minutes. Lower to low heat and sauté for another 3 minutes or until kimchi looks cooked and has reduced in size. Place sauteed kimchi mix in a small bowl and set aside.
In the same pan, on medium heat, place one tortilla. Sprinkle half of the cheese, half of the kimchi mix. Fold the tortilla in half, as if making a taco, and press down with a spatula to crisp. Cook each side for 3 minutes or until tortilla is light golden brown. Repeat this step for the second quesadilla.
In a small bowl, mix yogurt, lime juice, cilantro, and green onions. Mix well, until all ingredients are well coated. Lastly, serve with a dollop of yogurt dip. Enjoy!

Recipe Notes

Tex Mex Tabbouleh

April 24, 2024 by Dinner Tonight

Tex Mex Tabbouleh salad is our take on a classic Mediterranean dish, with a Texas-inspired flair! Enjoy all of the benefits of eating Mediterranean diet staple foods with a fresh but familiar Tex Mex flavor. This salad/side dish pairs well with a variety of foods, including carne asada, grilled chicken, or fish to make a complete meal!

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Ingredients

Tabbouleh

1/4 cup bulgur dry
1 cup fresh parsley minced
2 large tomatoes finely chopped
1 medium cucumber finely chopped
1 large red bell pepper finely chopped
1 large green bell pepper finely chopped
1 jalapeno de-seeded and finely chopped
2.24 ounce can sliced black olives drained
15 ounce no salt added black beans drained and rinsed well

Cilantro Lime Dressing

1/4 cup olive oil
1/4 cup lime juice
2 Tablespoons cilantro chopped
2 cloves garlic minced
1/2 cup red onion finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper

Garnish

2 Tablespoons Extra cilantro chopped
1 avocado
2 Tablespoons cotija cheese

Servings: 2/3 cup servings

Units:

Instructions

Prepare bulgur according to package instructions, then transfer to large bowl.
Mix in parsley, tomatoes, cucumber, bell peppers, jalapeno, black olives and black beans.
In a mason jar or bowl, combine olive oil, lime juice, cilantro, garlic, red onion, salt, pepper, cumin, and cayenne. Shake or mix well to combine.
Pour dressing over bulgur and vegetable mix. Stir well to coat, and chill in the refrigerator at least 2 hours before serving (tip: longer marination gives better flavor!).
Garnish salad with above ingredients; chill for at least 2 hours and serve alongside carne asada, kebabs, fish dishes, etc.

Recipe Notes

Corn and Bell Pepper Salad

March 20, 2024 by Dinner Tonight

Light up your week with this bright and colorful salad! Looking to add more veggies to your meals? Try this Sunshine Corn and Bell Pepper Salad – the perfect summer side dish! Sweet corn and bell peppers make this the taste of sunshine on a plate!

Corn and Bell Pepper Salad

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Corn and Bell Pepper Salad

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

Dressing

1/4 cup olive oil
1/4 cup diced red onion
1/4 cup white wine vinegar
1/4 cup cilantro chopped
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika

Salad

4 cups Corn off the cob or frozen (defrosted)
1 cup cherry tomatoes sliced
1 green bell pepper diced
Zest of 1 lemon about 3 tablespoons
juice of 1 lemon about 3 tablespoons
1/2 avocado diced
1/3 cup green onion diced

Servings: 1 cup servings

Units:

Instructions

Wash hands and clean preparation area.
Combine all dressing ingredients into a bowl and mix. Set aside.
In a large bowl combine all other salad ingredients.
Pour mixed dressing over other salad ingredients and mix well.
Serve immediately.

Recipe Notes

Black Bean and Rice Stuffed Bell Peppers

January 30, 2024 by Dinner Tonight

If you are looking for a heart-healthy dinner for two, this meal is for you. The stuffed peppers are low in sodium yet full of flavor. The fiber and protein create a filling meal that is delicious and easy to prepare.

Black Bean and Rice Stuffed Bell Peppers

CourseVegetarian

Servings

2 servings (1 pepper each)

Servings

2 servings (1 pepper each)

Black Bean and Rice Stuffed Bell Peppers

CourseVegetarian

Servings

2 servings (1 pepper each)

Servings

2 servings (1 pepper each)

Ingredients

2 bell peppers any color
1 cup brown rice cooked
1 cup low sodiium black beans drained and rinsed
2 teaspoons olive oil
1/4 cup yellow onion diced
1 teaspoon minced garlic
1 roma tomato diced
1 jalapeno pepper seeded and minced
1/4 cup cilantro minced (reserve 1 tablespoon for garnish)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup water

Servings: servings (1 pepper each)

Units:

Instructions

Wash your hands and clean your preparation area.
Preheat oven to 375 degrees.
Cook rice according to package directions but omit the salt.
Wash the bell peppers, then remove the tops, seeds, and membranes. Place peppers, cut side up, in a loaf pan.
Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and jalapeno. Cook for 5 minutes over medium heat, stirring frequently. Onion will look translucent when ready.
Add rice, black beans, tomato, cilantro, cumin, and chili powder. Continue to cook while stirring for another 3-4 minutes. Remove from heat.
Divide the filling between the two peppers.
Pour ¼ cup water in the bottom of the loaf pan. Cover the pan with foil and bake for 30 minutes. After 30 minutes, check that the peppers are getting tender. Remove foil and bake an additional 15 minutes.
Serve the peppers warm with fresh cilantro. You can also add salsa or sour cream for your taste preference.*

Recipe Notes

*Salsa, sour cream and other toppings not reflected on the nutrition label.

Sheet Pan Chicken Tostadas

August 11, 2023 by Dinner Tonight

This easy recipe is perfect for those busy back-to-school nights! Everything is prepped and ready to assemble plus everything is cooked and pre-portioned for easy storage.

Sheet Pan Chicken Tostadas

Servings

Sheet Pan Chicken Tostadas

Servings

Ingredients

12 Yellow Corn Tortillas
3 Tablespoons olive oil
14 ounces canned refried black beans
1 pound chicken breast shredded
1 cup lowfat cheddar cheese shredded
1/3 cup nonfat plain Greek yogurt
1/4 cup red onion diced
1/4 cup cilantro chopped
12 cherry tomatoes chopped

Servings:

Units:

Instructions

Preheat oven to 450 degrees F.
Brush both sides of the tortillas with oil and place on the prepared baking sheet. Bake for 8 -10 minutes, or just until they start firming. Remove the baking sheet from the oven.
Flip the tortillas over and spread each one with refried beans and top with chicken and cheese. Return the tostadas to the oven and bake for an additional 5 to 6 minutes or until the beans and chicken are heated through and the cheese is melted.
Top each tostada with a teaspoon of sour cream, diced onion, diced cherry tomato, cilantro.

Recipe Notes

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