Name: Tex Mex Tabbouleh
Yield: 8 2/3 cup servings
Ingredients: 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); 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; 2 Tablespoons Extra cilantro (chopped); 1 avocado; 2 Tablespoons cotija cheese

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

Tex Mex Cauli Rice

April 3, 2024 by Dinner Tonight

Indulge in a Tex-Mex twist on the Mediterranean diet with flavorful Tex-Mex Cauli Rice! Packed with the goodness of cauliflower and the vibrant spice of Tex-Mex cuisine, this dish is a delicious fusion of health and flavor. Perfect for those craving a taste of something new while sticking to their Mediterranean-inspired eating habits.

Tex Mex Cauli Rice

Servings

4 1/4 cup servings

Servings

4 1/4 cup servings

Tex Mex Cauli Rice

Servings

4 1/4 cup servings

Servings

4 1/4 cup servings

Ingredients

1 Tablespoon extra virgin olive oil
1/2 large onion diced
1 medium poblano diced
1 medium jalapeno diced
2 medium Roma tomatoes diced
2 cloves garlic diced
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1/4 teaspoon chili powder
12 ounces frozen riced cauliflower
1 Tablespoon lime juice
1/4 cup fresh cilantro loosely chopped

Servings: 1/4 cup servings

Units:

Instructions

Heat a large skillet over medium heat. When the pan is hot, pour in the olive oil.
Add in the onions, jalapeno, poblano and sauté until softened, about 5-7 minutes.
Add in the Cumin, Chili powder and salt. Mix well.
Add the minced garlic and cook until fragrant, about 30 seconds.
Add cauliflower rice and cook until desired texture is reached. Approx. 3 minutes for al dente rice or 5 minutes for more tender rice. Add the lime juice and mix thoroughly.
Stir in the cilantro and serve!

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.

Pinto Bean Soup with Lime Crema

January 2, 2024 by Dinner Tonight

This hearty soup is made with ingredients you probably already have in your pantry! This recipe is delicious and nutritious on its own, but you can also top with your favorite fresh ingredients such as diced tomatoes, chopped jalapeno, and sliced avocado!

Pinto Bean Soup with Lime Crema

CourseMain Dish

Servings

6 1 cup servings

Servings

6 1 cup servings

Pinto Bean Soup with Lime Crema

CourseMain Dish

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

2 Tablespoons garlic minced
1 Tablespoon olive oil
1/2 cup white onion chopped
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon cayenne pepper
6 cup Canned Pinto Beans drained, divided
1.5 cup Canned Diced Tomatoes and Chilies no sodium, drained
2 cups Canned Whole Kernel Corn low sodium, drained
1 cup vegetable broth low sodium
1/2 cup lowfat Plain Greek Yogurt
2 Tablespoons fresh lime juice about 1 lime

Servings: 1 cup servings

Units:

Instructions

In a blender or food processer, blend at least 1 cup of pinto beans until smooth. You can blend more pinto beans for a creamier soup.
To a large pot, add garlic and olive oil over medium heat. Let cook for about 3 minutes.
To pot, add chopped onion. Let cook until translucent.
To pot, add chili powder, cumin, oregano, and cayenne pepper. Stir to combine.
To pot, add blended pinto beans, whole pinto beans, canned tomatoes and chilies, corn, and vegetable broth.
Bring to a rolling boil, then reduce heat to a simmer. Let simmer for 20 minutes, or until the whole beans are fully cooked.
While the soup is simmering, to a small bowl add the yogurt and lime juice. Stir to combine. You may add a teaspoon of water at a time until you reach the desired consistency.
Serve soup in a bowl with 2 tablespoons of lime crema drizzled on top. You may also top with your favorite toppings such as low-fat shredded cheese, pico de gallo, or avocado. Please note that these recommended toppings are not included in the nutrition information.

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

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