Name: Egg Salad Veggie Wrap
Yield: 4 wraps
Ingredients: 6 large eggs (hard boiled); 3/4 cup cucumber (finely chopped); 3/4 cup carrot (shredded); 1 Tablespoon fresh dill (minced); 1/3 cup plain Greek yogurt; 1 Tablespoon Dijon mustard; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 2 cups baby spinach; 8 leaves Leaf lettuce (approx.. ½ head)

Egg Salad Veggie Wrap

June 18, 2026 by dinnertonight

Looking for a fresh and healthy meal to take on the go this summer? ☀️🥕🥒 This Egg Salad Lettuce Wrap is packed with protein-rich eggs, crunchy cucumbers and carrots, fresh dill, and creamy yogurt—all wrapped in a crisp lettuce leaf. It’s a light, refreshing option for busy summer days, picnics, lunches, or a quick snack.

Egg Salad Veggie Wrap

Servings

4 wraps

Servings

4 wraps

Egg Salad Veggie Wrap

Servings

4 wraps

Servings

4 wraps

Ingredients

6 large eggs hard boiled
3/4 cup cucumber finely chopped
3/4 cup carrot shredded
1 Tablespoon fresh dill minced
1/3 cup plain greek yogurt
1 Tablespoon dijon mustard
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 cups baby spinach
8 leaves leaf lettuce approx.. ½ head

Servings: wraps

Units:

Instructions

Wash your hands and clean your preparation area.
Hard boil eggs and let cool, then peel and chop.
Wash Cucumber and carrots, chop or shred and set aside.
Wash and dry lettuce and spinach, set aside.
Stir together chopped egg, yogurt, Dion mustard, dill, paprika, pepper, carrots and cucumbers, Mix well.
Using 1 large lettuce leaf or 2 medium leaves as a base, layer ½ c. spinach leaves and ¼ of egg mixture then fold to make a wrap.

Recipe Notes

Egg Salad Wrap

Nutrition Facts
Serving size 1 wrap (204g)
4

Amount per serving
Calories 150

% Daily Value
Total Fat 9 g 12 %
Saturated Fat 2.5 g 13 %
Trans Fat 0 g
Cholesterol 280 mg 93 %
Sodium 200 mg 9 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 2 g 7 %
Total Sugars 3 g
Added Sugars 0 g 0 %
Protein 13 g

Vitamin D 1.7 mcg 8 %
Calcium 110 mg 8 %
Iron 2 mg 10 %
Potassium 420 mg 8 %

Roasted Veggie Barley Bowl

February 20, 2026 by Dinner Tonight

This Roasted Veggie Barley Bowl features barley, an ancient grain that’s naturally high in fiber and rich in beta-glucan, a type of soluble fiber that supports heart health.

Barley’s nutty flavor pairs perfectly with roasted vegetables, making this a simple, satisfying way to add more whole grains and fiber to your plate during Heart Health Month. Small swaps, like choosing ancient grains, can make a big impact over time.

Roasted Veggie Barley Bowl

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Roasted Veggie Barley Bowl

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Ingredients

Grain Base

1 cup dry pearled barley
3 cups low-sodium vegetable broth or water

Roasted Vegetables

1 cup broccoli florets
1 cup carrots chopped
1 cup zucchini chopped
1 small red onion chopped
1 Tablespoon olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp black pepper

Simple Lemon Dressing

2 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon dijon mustard
1 teaspoon dried parsley
1/4 teaspoon garlic powder

Toppings

1/4 cup low fat feta

Servings: 1.5 cup servings

Units:

Instructions

Rinse barley under cold water.
Combine barley and broth in a saucepan.
Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until tender.
Drain excess liquid if needed; set aside.
While the barley is cooking, preheat oven to 400°F.
Toss vegetables with olive oil, garlic powder, thyme, and pepper.
Spread evenly on a baking sheet.
Roast 20 minutes, stirring halfway, until tender and lightly browned.
While the barley and vegetables are cooking whisk together olive oil, lemon juice, mustard, parsley, and garlic.
Combine cooked barley and roasted vegetables.
Drizzle with dressing and toss gently.
Top with feta.

Recipe Notes

Barley Bowl Nutrition Facts Serving size 1 1/2 cups (359g) 4 Amount per serving Calories 350 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 330 mg 14 % Total Carbohydrate 49 g 18 % Dietary Fiber 11 g 39 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 90 mg 6 % Iron 2 mg 10 % Potassium 400 mg 8 %

Ham and Cheese Quiche

November 6, 2025 by Dinner Tonight

Classic Ham and Cheese Quiche is an easy go to breakfast option. When days are busy, you can prepare this the night before and bake in the morning. Wake everyone with a warm homemade breakfast!

Ham and Cheese Quiche

Servings

10 1 slice servings

Servings

10 1 slice servings

Ham and Cheese Quiche

Servings

10 1 slice servings

Servings

10 1 slice servings

Ingredients

8 large eggs
3/4 cup 1% Milk
1 teaspoon dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup lean cured ham diced
1/2 cup reduced fat cheddar cheese shredded
1/2 cup lowfat monterey jack cheese shredded
1 cup diced frozen potatoes
cooking spray

Servings: 1 slice servings

Units:

Instructions

Wash your hands and clean your preparation area.
Preheat your oven to 375 Degrees F.
In a large bowl whisk the eggs and milk together until well combined. Add in mustard and spices and continue to whisk until blended.
Next, add in the diced ham, shredded cheese, and diced potatoes.
Spray a pie dish with nonstick cooking spray. Add egg mixture to the dish and use a spoon to even out the mix-ins.
Cook in the oven for 45 minutes or until the egg is set. Remove from the oven and let set for 10 minutes.

Recipe Notes

Chicken Sausage and Vegetable Sheet Pan Meal

June 26, 2025 by dinnertonight

This Chicken Sausage and Vegetable Sheet Pan Meal is designed for two! Perfect serving size and it all fits on one sheet pan – how easy is that!

Chicken Sausage and Vegetable Sheet Pan Meal

Servings

2 servings

Servings

2 servings

Chicken Sausage and Vegetable Sheet Pan Meal

Servings

2 servings

Servings

2 servings

Ingredients

2 links reduced sodium chicken sausage sliced into rounds
1 large sweet potato peeled and cubed
1 cup brussels sprouts halved
1/2 red onion sliced
1 teaspoon olive oil
1 Tablespoon no salt added Italian herb blend
1 Tablespoon dijon mustard
2 teaspoons maple syrup
1 teaspoon apple cider vinegar
1 teaspoon garlic clove minced

Servings: servings

Units:

Instructions

Preheat your oven to 400 Degrees F.
Add sweet potatoes, brussels sprouts and red onion to a bowl. Toss in the olive oil and Italian herb blend.
On a foil lined or parchment paper lined baking sheet, spread out the vegetables in a single layer. Add in the sliced chicken sausage evenly across the sheet pan.
Place in the oven and cook for 15 minutes.
Remove from oven and stir around the sausage and vegetables, making sure to reset everything into a single layer.
Cook in the oven for another 10 to 15 minutes or until vegetables are cooked and sausage reaches an internal temperature of 165 Degrees F.
While the vegetables and sausage are cooking, whisk together the mustard, maple syrup, apple cider vinegar and garlic clove.
Drizzle the mustard sauce over the cooked vegetables. Serve warm.

Recipe Notes

Greek Orzo Pasta Salad

June 3, 2025 by Dinner Tonight

This isn’t your average pasta salad, we’ve given it a nutritious twist with chickpea orzo for a protein boost and a zesty lemon pepper vinaigrette that brings the flavor to life!

Packed with all your Greek salad favorites, think juicy tomatoes, crisp cucumbers, Kalamata olives, red onion, and a sprinkle of feta, it’s colorful, crave-worthy, and perfect for picnics or meals on the go.

Take it to the park, prep it for lunch, or serve it as a light summer dinner. However you enjoy it, this one’s a keeper!

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Ingredients

Dressing

4 tablespoons lemon juice
4 tablespoons red wine vinegar
1/2 tablespoon lemon zest
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dijon mustard
1/2 cup extra virgin olive oil

Salad

10 ounces chickpea orzo pasta
2 cups romaine lettuce hearts chopped into ½-inch pieces
2 cups cherry tomatoes quartered (or halved if small, to match size of other ingredients)
1 medium orange bell pepper diced into ½-inch pieces
1 medium English cucumber diced into ½-inch pieces
1/2 small red onion finely chopped
1/4 cup fresh herbs minced (such as dill, mint, basil, oregano, or parsley - use your favorite mix)
1/2 cup kalamata olives halves
1/2 cup reduced fat feta cheese crumbled

Servings: 3/4 cup servings

Units:

Instructions

Dressing:

Whisk together lemon juice, vinegar, lemon zest, mustard, pepper, and salt.
Begin adding the oil in a thin, steady stream while whisking or blending vigorously.

Salad

Bring a large pot of water to a boil.
Prepare the pasta according to the package directions and drain once cooked.
Once drained toss the orzo with a portion of the dressing so it does not stick together.
Transfer the cooked orzo to a large, shallow container and spread it out evenly to cool quickly and safely.
Once cool, place orzo, lettuce, tomatoes, pepper, cucumber, red onion, herbs, olives, feta, and remaining dressing into a large bowl and mix well.

Recipe Notes

Greek Pasta Salad Nutrition Facts Serving size 3/4 cup 16 Amount per serving Calories 160 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 210 mg 9 % Total Carbohydrate 14 g 5 % Dietary Fiber 3 g 11 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 1.2 mg 6 % Potassium 330 mg 8 %

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