Name: Chicken Entrée Salad
Yield: 2 2 1/2 cup servings
Ingredients: 1 cooked chicken breast, low sodium seasoning (sliced); 5 ounces spring salad mix (fresh); 1 medium apple (sliced); 1/4 cup walnuts (chopped); 1/4 cup blueberries; 2 Tablespoons dried cranberries; 3 Tablespoons balsamic vinaigrette salad dressing

Chicken Entrée Salad

May 27, 2022 by Dinner Tonight

Summertime in Texas calls for sunshine, lake days, and spending time with family. When you’re sun-soaked, you need a quick, light lunch to satisfy your hunger. Try our Chicken Entrée Salad! It’s packed with fresh fruit, and lean protein, and top it off with a refreshing balsamic vinaigrette!

Chicken Entrée Salad

Servings

2 2 1/2 cup servings

Servings

2 2 1/2 cup servings

Chicken Entrée Salad

Servings

2 2 1/2 cup servings

Servings

2 2 1/2 cup servings

Ingredients

1 cooked chicken breast, low sodium seasoning sliced
5 ounces spring salad mix fresh
1 medium apple sliced
1/4 cup walnuts chopped
1/4 cup blueberries
2 Tablespoons dried cranberries
3 Tablespoons balsamic vinaigrette salad dressing

Servings: 2 1/2 cup servings

Units:

Instructions

Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
Add spring salad mix to the salad bowl.
Top with cooked and sliced chicken breast, sliced apple, chopped walnuts, blueberries, and dried cranberries.
Drizzle with balsamic vinaigrette salad dressing.
Enjoy!

Recipe Notes

Maple Glazed Roasted Veggies

November 5, 2020 by Dinner Tonight

With the holidays coming up, try adding a fun, nutritious side dish! With a little sweetness and a touch of earthiness, this fall medley will be a great change-up for your dinner spread.

Maple Glazed Roasted Veggies

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Maple Glazed Roasted Veggies

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

Veggies

3 cup brussels sprouts halved
4 cup butternut squash cubed
1/4 cup olive oil
3 Tablespoons maple syrup
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Toppings

1 cup walnut halves
1 cup dried cranberries
1/4 cup pumpkin seeds roasted in shell

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your countertops. Rinse produce under cool running water before slicing. Preheat your oven to 400*F.
First, spread walnuts on a baking sheet. Place in oven to toast for 2 minutes. Check regularly to prevent burning. Set walnuts aside to later add toasted walnuts to vegetables.
For the veggies, combine halved brussels sprouts and cubed butternut squash with olive oil, maple syrup, salt, cinnamon, and nutmeg in a large mixing bowl. Mix ingredients to evenly coat vegetables.
Spread vegetables on a foil-lined baking sheet. Tip: By placing the brussels sprouts cut side down, they will reach the desired caramelization.
Bake for 20-25 minutes. Stir once after 10 minutes of roasting.
Assemble the ingredients. Toss walnuts, cranberries, and pumpkin seeds with vegetables. Serve immediately.

Recipe Notes

Quinoa Butternut Squash Fall Bake

September 16, 2020 by Dinner Tonight

Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.

Quinoa Butternut Squash Fall Bake

CourseSide Dishes

Servings

Quinoa Butternut Squash Fall Bake

CourseSide Dishes

Servings

Ingredients

1 pounds ground turkey fat free
6 cups butternut squash (about 2 whole squash) cubed
1 tablepsoons extra virgin olive oil
3/4 cup dry quinoa
5 cups spinach leaves
2 cloves garlic minced
2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese reduced fat
1/3 cup dried cranberries

Servings:

Units:

Instructions

Start with a clean prep area and washed hands.
Preheat oven to 350 degrees.
Cook ground turkey in a skillet on medium heat until done.
On a separate burner, cook quinoa according to the package instructions.
In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
Place in oven safe pan and bake for 55 minutes.
Top dish with parmesan cheese and cranberries.

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.

Kale Winter Salad

December 7, 2018 by Dinner Tonight

After all of the holiday treats, treat yourself to an easy healthy salad. This salad has the flavors of holidays while being a lighter option for a lunch or dinner after all of those heavy meals!

Kale Winter Salad

Servings

Kale Winter Salad

Servings

Ingredients

4 cups kale de-stemmed, chopped
1 large apple chopped
1/2 cup dried cranberries
1/2 cup walnuts chopped (optional - toasted)
1/3 cup goat cheese crumbled
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/8 teaspoon salt

Servings:

Units:

Instructions

Wash your hands and clean your preparation area.
In a bowl, place the de-stemmed, washed, and chopped kale.
Add the apple, cranberries, walnuts and goat cheese.
In a small bowl combine the balsamic vinegar, olive oil, and salt. Pour over salad, toss, and serve.

Recipe Notes

Kale Winter Salad Nutrition Facts Serving size (125g) servings per container 4 Amount per serving Calories 240 % Daily Value Total Fat 16 g 21 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 130 mg 6 % Total Carbohydrate 25 g 9 % Dietary Fiber 3 g 11 % Total Sugars 18 g Added Sugars 7 g 14 % Protein 5 g Vitamin D 0 mcg 0 % Calcium 53 mg 4 % Iron 1 mg 6 % Potassium 223 mg 4 %

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