Name: Chai Tea Latte Instant Mix
Yield: 26 3 tablespoon servings
Ingredients: 3 cups powdered milk (Nonfat, dry); 1/2 cup powdered creamer (French Vanilla, Sugar Free); 2 cups instant unsweetened tea; 1 tablespoon cloves (ground); 2 tablespoon ginger (ground); 2 tablespoon cinnamon (ground); 1 teaspoon allspice (ground); 1 1/2 teaspoon nutmeg (ground); 1 tablespoon cardamon (ground); 2 tablespoons stevia (sugar substitute)

Chai Tea Latte Instant Mix

November 1, 2023 by Dinner Tonight

With a few pantry staples, you can whip up your own Chai Tea Latte mix at home. Perfect for a cool night or as a last-minute hostess gift.

Chai Tea Latte Instant Mix

CourseBeverages and Drinks

Servings

26 3 tablespoon servings

Servings

26 3 tablespoon servings

Chai Tea Latte Instant Mix

CourseBeverages and Drinks

Servings

26 3 tablespoon servings

Servings

26 3 tablespoon servings

Ingredients

3 cups powdered milk Nonfat, dry
1/2 cup powdered creamer French Vanilla, Sugar Free
2 cups instant unsweetened tea
1 tablespoon cloves ground
2 tablespoon ginger ground
2 tablespoon cinnamon ground
1 teaspoon allspice ground
1 1/2 teaspoon nutmeg ground
1 tablespoon cardamon ground
2 tablespoons stevia sugar substitute

Servings: 3 tablespoon servings

Units:

Instructions

To make the Batch:

In a large bowl combine all ingredients. Use whisk to combine all ingredients.
Store in an airtight container (2 quart jars or 3 pint jars)

To make an individual Chai Tea Latte:

Mix 3 tablespoons of Chai Tea Mix with 8 ounces of hot water. Enjoy!

Recipe Notes

Instant Chai Tea mix may have approximately 6 to 12 mg of caffeine per serving of mix or serving of mix with 8 oz. of water.

Pear and Pomegranate Crumble

October 11, 2023 by Dinner Tonight

Enjoy a cozy and warm homemade dessert with flavorful fall spices and fruits.

Pear and Pomegranate Crumble

CourseDessert

Servings

9 1/2 cup servings

Servings

9 1/2 cup servings

Pear and Pomegranate Crumble

CourseDessert

Servings

9 1/2 cup servings

Servings

9 1/2 cup servings

Ingredients

3 cups pears peeled and cubed
1 cup fresh pomegranate aril seeds
1/4 cup 100% orange juice
2 teaspoons vanilla
2 Tablespoons cornstarch
1 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup old fashioned oats
1/4 cup flour
2 Tablespoons honey
2 Tablepoons unsalted butter melted

Servings: 1/2 cup servings

Units:

Instructions

Preheat oven to 350 degrees F and coat an 8X8 square baking pan with nonstick cooking spray.
In a medium bowl, combine cubed pears, pomegranate seeds, orange juice, vanilla, cornstarch, nutmeg, and only 1 tsp of cinnamon.
In another bowl, mix 1 tsp of cinnamon, oats, and flour. Pour over honey and melted butter. Combine well.
Evenly spread fruit mixture into prepared pan and distribute flour mixture on top.
Bake for 35-40 minutes, or until the crumble looks golden.
Let cool so juices can thicken before serving.

Recipe Notes

Pumpkin Nut Muffins

September 27, 2023 by Dinner Tonight

Fall and pumpkins go hand in hand. Make these Pumpkin Nut Muffins for the perfect breakfast, addition to lunch, or afternoon snack!

Pumpkin Nut Muffins

Servings

22 muffins

Servings

22 muffins

Pumpkin Nut Muffins

Servings

22 muffins

Servings

22 muffins

Ingredients

13.5 ounce french vanilla cake mix
2.5 cups pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
4 tablespoons chia seeds
1.5 cups pecan pieces

Servings: muffins

Units:

Instructions

Preheat oven to 350 degrees.
In a large bowl, combine the vanilla cake mix, pumpkin puree, pie spice, cinnamon, and vanilla extract until thoroughly combined.
Stir in the chia seeds and pecan pieces.
Line a muffin tin with liners and distribute evenly across 22 muffin wells.
Bake for 15-18 minutes

Recipe Notes

Chicken Gyro Sheet Pan Meal

July 26, 2023 by Dinner Tonight

Sheet pan meals are perfect for busy nights with simple recipes and minimal dishes. The chicken in these Chicken Gyros can marinate for up to 24 hours making it even easier when you’re ready for dinner.

Chicken Gyro Sheet Pan Meal

Servings

Chicken Gyro Sheet Pan Meal

Servings

Ingredients

1 pound skinless boneless chicken breast, cut into ½ inch strips
1/2 cup nonfat Greek yogurt, plain
1 lemon, juice of
2 tablespoons white wine vinegar
4 cloves garlic
1/4 teaspoon pepper
1/2 Tablespoon dried oregano
1 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 red onion cut into thick strips
1 bell pepper cut into strips
1 head butter lettuce
6 Pita bread

Servings:

Units:

Instructions

In a sealable plastic bag or glass container with a lid combine the chicken, greek yogurt, lemon juice, vinegar, garlic, pepper, oregano, paprika, cumin, coriander, rosemary, thyme, cinnamon, salt, red onion and bell pepper. Marinate in the refrigerator for at least 30 minutes but can be up to overnight.
On a sheet pan lined with tin foil, spread out the chicken and vegetables in an even layer.
Cook in a 375 F degree oven for 25 to 30 minutes or until chicken reaches an internal temperature of 165 degrees F.
Toss to combine the chicken and vegetables together on the sheet pan.
Serve on pita bread with 2-3 leaves of lettuce and any additional suggested toppings. *Additional Topping ideas: cucumber, tomatoes, kalamata olives, tzaziki sauce.

Recipe Notes

*Additional toppings not reflected in the nutritional analysis

Green Monster Muffins

June 23, 2023 by Dinner Tonight

We are green with monster energy from these tasty Green Monster Muffins! These muffins are fun and colorful and even have some sneaky veggies worked in! Bring some color into your kid-friendly snacks with these muffins that will keep them full of nutrients for their Summer fun!

Green Monster Muffins

CourseKid Friendly, Snacks

Servings

1 2 mini muffins

Servings

1 2 mini muffins

Green Monster Muffins

CourseKid Friendly, Snacks

Servings

1 2 mini muffins

Servings

1 2 mini muffins

Ingredients

1/2 Cup Medjool dates pitted and chopped
1/2 Cup unsweetened applesauce
1/4 Cup unsweetened almond milk
1/2 Tablespoon vanilla extract
1/4 Tablespoon Avocado Oil
1 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 bananas
2 Cups baby spinach
2 Cups oat flour
1 Cup strawberries

Servings: 2 mini muffins

Units:

Instructions

Preheat oven to 350 degrees F and line a mini muffin tin with muffin liners or parchment paper
Soak dates in a bowl of boiling water for 4-5 minutes or until softened.
Add the soaked dates to a blender with the applesauce, almond milk, and vanilla extract.
Blend on high until mixture comes together.
Next add the avocado oil, baking soda, sea salt, cinnamon, nutmeg, bananas, baby spinach and oat flour to the blender and blend on high until well combined.
Wash and dry strawberries.
Gently fold in diced strawberries to combined mixture.
Spoon the mixture into the prepped muffin tins and bake for 20-25 minutes. Transfer to a cooling rack until cool.
Store muffins for up to 5 days in a sealed container in the fridge.

Recipe Notes

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