Name: Fruit and Walnut Stuffed Pork Loin
Yield: 12 4 ounce servings
Ingredients: 3 pounds pork tenderloin; 2 tablespoons olive oil; 1 tablespoon fresh garlic (finely chopped); 1 cup pears chopped; 1 cup red onion chopped; 1/2 cup walnuts (chopped); 1/2 cup dried cranberries; 1 tablespoon Italian Seasoning Blend; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup Dijon mustard; 2 tablespoons maple syrup; 1 teaspoon black pepper; 1/2 cup plain Greek yogurt; 1/2 cup plain Greek yogurt

Fruit and Walnut Stuffed Pork Loin

November 12, 2024 by Dinner Tonight

Are you tired of the same holiday turkey meal every season? Try this Festive Fruit and Nut Stuffed Pork Loin to celebrate this season.

Fruit and Walnut Stuffed Pork Loin

CourseMain Dish

Servings

12 4 ounce servings

Servings

12 4 ounce servings

Fruit and Walnut Stuffed Pork Loin

CourseMain Dish

Servings

12 4 ounce servings

Servings

12 4 ounce servings

Ingredients

Stuffed Pork Loin

3 pounds pork tenderloin
2 tablespoons olive oil
1 tablespoon fresh garlic finely chopped
1 cup pears chopped
1 cup red onion chopped
1/2 cup walnuts chopped
1/2 cup dried cranberries
1 tablespoon Italian seasoning blend
1/2 teaspoon salt
1/2 teaspoon pepper

Mustard Cream Sauce

1/2 cup dijon mustard
2 tablespoons maple syrup
1 teaspoon black pepper
1/2 cup plain greek yogurt

1/2 cup plain greek yogurt

Servings: 4 ounce servings

Units:

Instructions

Wash hands and sanitize work station
Preheat oven to 400 degrees
Butterfly pork tenderloin using a sharp knife and set aside
In a thick bottomed pan, heat up oil over medium heat add garlic and stir until fragrant. Add chopped pears, chopped onion, chopped walnuts, dried cranberries, Italian seasoning, salt and pepper sautéing for 2-3 minutes.
Take pear mixture and spread on top of the butterflied pork tenderloin evenly. Roll pork loin back up and secure with baking twine.
Spray a 9”x13” baking dish with cooking spray
Place pork loin into baking dish, cover dish with foil and bake for 1 hour or until core temperature reaches 145 degrees.
While pork loin is cooling for 5-10 minutes, in a saucepan combine mustard, maple syrup, black pepper and Greek yogurt. Simmer over medium-low heat for 5 minutes.
Smother pork loin with mustard cream sauce before slicing and serving.

Recipe Notes

Air Fried Red Snapper

June 7, 2024 by Dinner Tonight

Fish cooked in the air fryer is moist, crispy & delicious. Encased in a flavorful crust, the fish stays tender on the inside while being crunchy on the outside. Give this recipe a try the next time you’re in the mood for fried fish!

Air Fried Red Snapper

Servings

6 4 ounce fillets

Servings

6 4 ounce fillets

Air Fried Red Snapper

Servings

6 4 ounce fillets

Servings

6 4 ounce fillets

Ingredients

1 1/4 cups panko breadcrumbs
3/4 cup reduced fat grated Parmesan cheese
1 tablespoons dried parsley
1 large egg
3 tablespoons mayonnaise
2 tablespoons dijon mustard
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1.5 pounds red snapper fillets
Avocado oil spray

Servings: 4 ounce fillets

Units:

Instructions

In a shallow dish combine the panko, Parmesan, and parsley.
In a separate shallow dish, whisk together egg, mayonnaise, Dijon, garlic, salt, and pepper.
Pat the snapper fillets dry with a paper towel and cut into 4 ounce sections.
Dredge the fillets in the egg mixture, flipping to coat both sides.
Pick up the fillet pieces one at a time, letting excess drip off before placing in the panko mixture. Coat both sides of each fillet in panko mixture, gently pressing down on the fillets to get the coating to adhere. Repeat with all fillets.
Transfer fillets to your air fryer basket, taking care to not overcrowd as that will prevent the fish from crisping, spray the top of each fillet with avocado oil.
Cook in the air fryer at 400°F for 12-15 minutes. After the first 6-8 minutes, open the air fryer and flip over the fillets, spray again with oil and then continue cooking.
You might need to adjust the cooking times depending on the kind and the thickness of the fish that you’re using and the model of your air fryer. Fish is ready when it’s easily flaked with a fork.

Recipe Notes

Mediterranean Chicken Bowl

April 18, 2024 by Dinner Tonight

These Mediterranean Chicken Bowls are a delicious way to incorporate more vegetables and new spices into your meals.

Mediterranean Chicken Bowl

CourseMain Dish

Servings

6 bowls

Servings

6 bowls

Mediterranean Chicken Bowl

CourseMain Dish

Servings

6 bowls

Servings

6 bowls

Ingredients

Main Ingredients:

1 pound chicken breasts
15 ounces can chickpeas (also called garbanzo beans) drained and rinsed
1 pint cherry tomatoes
1 cup cucumber chopped
1 cup red onion chopped
1 Tablespoon fresh parsley chopped

Turmeric Rice

1 Tablespoon extra virgin olive oil
2 Tablespoons minced shallot
1 clove garlic minced
1 1/2 teaspoons turmeric
1 cup long grain brown rice
2 cups low sodium chicken broth

Marinade

1/4 cup lemon juice
1 teaspoon honey
1/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon dijon mustard
2 cloves garlic minced
1/4 cup extra virgin olive oil

Garlic Sauce

3/4 cup plain greek yogurt
3 Tablespoons lemon juice
2 cloves garlic minced

Servings: bowls

Units:

Instructions

Recipe Overview

Prepare the marinade for chicken and chickpeas per directions below.
Once chicken and chickpeas are marinating, prepare rice per directions below.
While rice is cooking, chop the tomatoes, onions, cucumbers and parsley for toppings.
Cook the chicken per the directions below.
Make the garlic sauce and assemble bowls when all ingredients are finished cooking.

Make the Marinade:

Whisk marinade ingredients together in a small bowl then reserve 1/4 cup marinade and pour the rest into a large sealable plastic bag.
Add chicken to the plastic bag, then place in the refrigerator to marinate while preparing the rest of the dish.
Combine reserved 1/4 cup marinade with chickpeas in a bowl and place in the refrigerator to marinate alongside the chicken.

Make the Turmeric Rice

Heat oil in a small saucepan over medium heat. In a strainer, rinse the rice under cold water.
Add shallots, then sauté until softened, 2 minutes.
Add garlic then sauté for 30 seconds, and then add turmeric and sauté for 30 seconds.
Add rinsed rice and sauté until fragrant, 1 minute, and then add chicken broth and turn heat up to bring to a boil.
Place a lid on top then turn heat down to low and simmer for 30-45 minutes until rice is tender (heat should be low enough that the broth is at a very gentle, barely-there simmer.) Remove the pan from the heat then let sit for 5 minutes before removing the lid and fluffing the rice. Set aside to cool slightly.

Make the Chicken

Preheat oven to 400 degrees F, then line a baking sheet with foil.
Remove chicken from marinade then place on the baking sheet and roast for 15-20 minutes or until cooked all the way through (internal temperature of 165 degrees F).
Chop once cool enough to handle.

Make the Garlic Sauce

Combine ingredients in a blender or food processor then blend or process until smooth. Refrigerate until ready to use (can be done several days ahead of time.)

Assemble the Bowls

Scoop ½ cup of rice into bowls. Top with about 3 oz. chopped chicken, heaping ¼ cup of marinated chickpeas, cherry tomatoes, cucumbers, and red onion.
To finish drizzle with garlic sauce and sprinkle with chopped parsley.
NOTE: These make great meal prep lunches. All the components can be made ahead of time. It might be best to separate fresh toppings from chicken and rice to be able to reheat.

Recipe Notes

Creamy Potato Salad

June 7, 2022 by Dinner Tonight

Try our creamy potato salad if you’re looking for a healthier alternative that still hits the spot! This side dish is easy to make and a great option for a family gathering or to add to your lunch or dinner!

Creamy Potato Salad

Servings

8 3/4 cup servings

Servings

8 3/4 cup servings

Creamy Potato Salad

Servings

8 3/4 cup servings

Servings

8 3/4 cup servings

Ingredients

Dressing

1 cup plain low-fat greek yogurt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper powder
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 Tablespoon dijon mustard

Salad

6 cups Yukon Gold potatoes bBoiled, peeled, diced
2 large eggs hard boiled, diced
1/2 cup dill relish

Servings: 3/4 cup servings

Units:

Instructions

Clean and prep your cooking area.
In a medium bowl, add the Greek Yogurt, onion powder, garlic powder, cayenne pepper, dried parsley, pepper, salt, and the Dijon mustard, and mix until well combined to create the potato salad dressing.
In a large bowl, add the diced Yukon potatoes, diced hard-boiled eggs, dill relish, and the potato salad dressing and mix until well combined.
Place in refrigerator for 15-30 minutes to chill and serve when ready

Recipe Notes

Beet and Carrot Salad Roasted

August 10, 2020 by Dinner Tonight

A delicious and beautiful salad high in antioxidants and fiber. The roasted beets and carrots blended together make this a great side salad or can be topped with grilled fish or chicken to make a perfect meal.

Beet and Carrot Salad Roasted

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Beet and Carrot Salad Roasted

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

Salad

3 cups fresh beets thinly sliced about 3 medium
3 cups fresh carrots thinly sliced about 3 large
2 tablespoons olive oil divided
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
2 cups shallots peeled and quartered
1/4 cup unsalted raw shelled pumpkin seeds (pepitas)
6 cups chopped kale stems removed

Dressing

2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon dijon mustard
1/2 cup reduced-fat feta cheese

Optional*

1/4 cup dried cranberries

Servings: 1 cup servings

Units:

Instructions

Preheat oven to 425 degrees F. Wash hands, counter tops, and fresh produce thoroughly. Thinly slice beets and carrots, place on a baking dish. Pour 1 Tbsp. of olive oil over beets and carrots, sprinkle over with salt, pepper, and garlic powder, mix well to combine. Place in oven and roast for 10 minutes.
Carefully remove baking dish from oven and top with quartered shallots and pumpkin seeds. Slowly blend vegetables and seeds together and return to the oven for 25 minutes.
In the meantime, place rinsed chopped kale in a large salad bowl. Drizzle 1 Tbsp of olive oil over kale and massage oil into the leaves with your hands. Massage for 3-5 minutes until leaves are bright in color.
In a smaller bowl, combine the lemon juice, honey, and Dijon mustard. Set aside.
Remove vegetables from the oven and let cool for 5-10 minutes. Place vegetables over the kale, top with feta cheese and drizzle dressing over. Toss well and let sit for 15 minutes for flavors to blend

Recipe Notes

Salad keeps well in the refrigerator for 1-2 days without the feta cheese. If making for a next-day meal, top with feta before serving. Try making these other recipes to top on this salad and make a complete meal.

Orange and Ginger Salmon

Multifunction Cooker Frozen Chicken Breast

*Optional ingredients are not included in the nutrition facts label. If added, they will change the nutritional information.

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