Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Pork Pozole

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Pork Pozole a recipe by dinner tonight
Pork Pozole
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Servings
12 1/2 Cup Servings
Servings
12 1/2 Cup Servings
Pork Pozole a recipe by dinner tonight
Pork Pozole
Votes: 1
Rating: 5
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Servings
12 1/2 Cup Servings
Servings
12 1/2 Cup Servings
Ingredients
Garnishes
Servings: 1/2 Cup Servings
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Instructions
  1. Wash your hands and clean your cooking area. In a large saucepan, heat olive oil on high heat. Add pork and sear on all sides. Continue cooking pork until internal temperature reaches at least 160 ° F.
  2. Add onions, peppers, garlic, oregano, cumin, and black pepper. Cook until the onions are translucent.
  3. Add chicken broth. When he broth starts to boil, turn down the heat and simmer for 30 minutes.
  4. Stir in hominy and green chilies; cook until pork meat is tender and stew thickens, about 30 more minutes.
  5. Serve soup hot, with garnishes.
Recipe Notes

Nutrition facts per serving: 150 Calories, 8g total fat, 2g saturated fat, 0g trans fat, 200mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 9g protein, and 10% vitamin A. Percent Daily Values are based on a 2,000- calorie diet.

To get this recipe in Spanish, click here. 

Vegetable Enchiladas

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Eat heart-healthy!


Vegetable Enchiladas
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Servings
6
Servings
6
Vegetable Enchiladas
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Preheat oven to 350˚ and spray 8×8 baking dish with nonstick cooking spray.
  2. In a small mixing bowl, combine 3/4 cup Monterey Jack cheese, ricotta cheese, chili powder and cumin. Set aside.
  3. In a separate microwave safe mixing bowl, combine tomato, zucchini, carrots, green pepper and onion. Cover and cook in the microwave for 4 minutes.
  4. Wrap tortillas in a damp paper towel and microwave for 30-45 seconds or until warm.
  5. Spoon cheese mixture evenly on all 6 warm tortillas and top with vegetable mixture. Roll tortillas up and place in a baking dish seam side down.
  6. Spread salsa and remaining 1/4 cup shredded cheese evenly over enchiladas and bake for 20 minutes.
  7. Allow to cool for 5 minutes and serve.
Recipe Notes

Vegetable Enchiladas Nutrition Facts Serving size (178g) servings per container 6 Amount per serving Calories 160 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 15 mg 5 % Sodium 360 mg 16 % Total Carbohydrate 21 g 8 % Dietary Fiber 2 g 7 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 317 mg 25 % Iron 1 mg 6 % Potassium 253 mg 6 %

Slow Cooker Street Tacos

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Have a designated day for taco night at your house? Put this Slow Cooker Street Taco recipe on while you’re out and about and have it ready for when everyone gets home in the evening.Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.

 

Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Servings
12
Servings
12
Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Servings
12
Servings
12
Ingredients
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Instructions
  1. Mix the juice of two limes, orange juice, minced garlic, salt, black pepper, ground cumin.
  2. Place juice mixture and pork butt in a large plastic freezer bag.
  3. Marinade for about two hours in the refrigerator.
  4. Place pork shoulder in a large slow cooker with the marinade.Barely cover the pork with water and let cook on medium until meat will shred easy with a fork about 4 to 6 hours.
  5. Remove meat; drain. Shred meat.
  6. Place in warmed tortillas, top with chopped onion and cilantro. Squeeze sliced lime on each taco.
Recipe Notes

Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers

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If you are in need of a recipe to add beans to your eating pattern, this is a perfect recipe to try. These Stuffed Bell Peppers are made in a slow cooker; perfect for a busy day. In addition, this recipe is vegetarian, and by removing the cheese, it can be vegan. This dish is a complete meal, full of protein, carbohydrates, vitamins and minerals. One pepper is filling and delicious!

 

 

Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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Servings
2
Servings
2
Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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Servings
2
Servings
2
Ingredients
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Instructions
  1. Cut off the tops of the peppers and scrape out the ribs and seeds. Dice the onion and measure a ¼ cup.
  2. In a bowl, combine the quinoa, beans, tomato sauce, spices, onion, and ½ cup of the cheese. Fill each pepper with the mixture.
  3. Pour ¼ cup water into the bottom of a slow cooker. Place the peppers in the water. Cover and cook on low for about 5 hours or on high for about 2 hours or until quinoa is tender.
  4. Remove the lid, distribute the remaining cheese (¼ cup) on top of the peppers, and cover again until the cheese is melted.
  5. Add cilantro, then serve.
Recipe Notes

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