Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Air Fried Okra

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Looking for a new way to have okra? Try out this Air Fried Okra. It’s simple to make using an air fryer and with a few pantry spices it comes together quickly. It crispy and the spice mixture just a hint of heat that will go perfectly with your summer cookouts.

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Air Fried Okra
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Servings
6 1/3 cup servings
Servings
6 1/3 cup servings
Air Fried Okra
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Servings
6 1/3 cup servings
Servings
6 1/3 cup servings
Ingredients
Servings: 1/3 cup servings
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Instructions
  1. Clean the Okra by rinsing under cold running water and then trim off the very tip of the stem with a paring knife. Set aside.
  2. In a small bowl mix together paprika, garlic powder, ground black pepper, salt, onion powder, dried oregano, ground cayenne pepper, and dried thyme and sit aside.
  3. In a large bowl add the cleaned okra, olive oil and the paprika spice mix. Either with your clean hands or spoon mix until all the okra is cover with the oil and spice mix.
  4. Preheat the air frier to 400°F and set the timer for 7 minutes. Once air frier is preheated add a single layer of okra to the basket/tray. Shake or turn okra over halfway thru cooking. Note: you might have to cook in batches in the air frier depending on the size of your air frier.
Recipe Notes

Air Fried Orka Nutrition Facts Serving size 1/3 cup (80g) servings per container 6 Amount per serving Calories 50 % Daily Value Total Fat 2.5 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 7 g 3 % Dietary Fiber 3 g 11 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 2 g Vitamin D 0 mcg 0 % Calcium 68 mg 6 % Iron 1 mg 6 % Potassium 247 mg 6 %

Chicken and Gnocchi Dumplings

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If you love classic Chicken and Dumplings, you’ll love our healthy twist using pantry staples like dry gnocchi in place of traditional dumplings. This recipe also gets an additional fiber and protein boost from an unexpected source: blending white cannellini beans and stirring into the broth close to the end of the cooking time!

Chicken and Gnocchi Dumplings
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Servings
6 1 cup servings
Servings
6 1 cup servings
Chicken and Gnocchi Dumplings
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Begin with a clean prep area and poached chicken breasts, cooled and shredded. Set chicken aside on plate.
  2. In a large stock pot or Dutch oven over medium high heat, add olive oil to heat. Stir in chopped yellow onion, then add chopped frozen celery and frozen peas and carrots into the pot, and saute until they begin to soften (around 3-4 minutes).
  3. Add thyme, bay leaves, parsley, salt and pepper in with vegetable mixture, stirring to coat. Continue sauteing an additional 2 minutes.
  4. Add minced garlic cloves and sauté an additional 30 seconds, stirring carefully to make sure the garlic doesn’t burn.
  5. Add poached shredded chicken into the pot with vegetable and seasoning mixture. Pour in chicken broth, and stir well.
  6. Bring soup mixture to a low boil; reduce heat and simmer on low heat for 15-20 minutes to let flavors combine.
  7. While soup is simmering, add drained and rinsed cannellini beans into a high speed blender with 1 cup of water. Blend until well pureed.
  8. In the last 5 minutes of cooking time, add cannellini bean puree into soup mixture, stirring to combine well.
  9. Stir potato gnocchi into pot, and continue cooking until gnocchi dumplings float to the top. Serve hot, and enjoy!
Recipe Notes

Chicken Gyro Sheet Pan Meal

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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
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Servings
6
Servings
6
Chicken Gyro Sheet Pan Meal
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. 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.
  2. On a sheet pan lined with tin foil, spread out the chicken and vegetables in an even layer.
  3. Cook in a 375 F degree oven for 25 to 30 minutes or until chicken reaches an internal temperature of 165 degrees F.
  4. Toss to combine the chicken and vegetables together on the sheet pan.
  5. 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

Zucchini Chowder

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Autumn is so close we can almost taste it! With the first day of fall just a few days away, you are probably craving something warm and tasty for the season.  This Savory Zucchini Chowder is sure to satisfy your cravings!


Zucchini Chowder
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Servings
7 1 cup servings
Servings
7 1 cup servings
Zucchini Chowder
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Servings
7 1 cup servings
Servings
7 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Lightly coat the bottom of a pot with olive oil spray.
  2. Add the turkey bacon and cook until crispy. Remove the bacon from the pan and drain on a paper towel. Once the bacon has cooled, coarsely chop, and set aside.
  3. Add the onion, carrots, celery, and salt to the pot. Stir occasionally until vegetables are tender.
  4. Add potatoes, thyme, and broth to the pot. Stir and cover. Bring to a slight boil, then let simmer for about 8 minutes or until the potatoes are partly tender.
  5. Add in the zucchini, corn, and remaining salt and pepper. Continue to simmer for 8 to 10 minutes or until all vegetables are fork-tender.
  6. Transfer two cups of the soup into a blender or food processor. Puree until smooth. Stir the mixture back into the pot.
  7. Add the bacon and milk. Simmer until just heated through.
  8. Garnish with minced fresh parsley.
Recipe Notes

Baked Ziti

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Big pasta dishes are always so comforting! Try our Baked Ziti recipe the next time you’re craving pasta.


Baked Ziti
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Servings
12 1 1/4 cup servings
Servings
12 1 1/4 cup servings
Baked Ziti
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Servings
12 1 1/4 cup servings
Servings
12 1 1/4 cup servings
Ingredients
Turkey "Sausage"
Ziti
Servings: 1 1/4 cup servings
Units:
Instructions
  1. In a medium bowl, place turkey and all of the spices, and mix to combine well. Cover and let rest for 10-15 minutes while you prepare the rest of the ingredients.
  2. In a large pot, heat the olive oil and sauté the onions and garlic until beginning to soften. Add in the turkey sausage and cook until browned.
  3. Add tomato sauce, diced tomatoes, Italian herb blend, and red pepper flakes. Let simmer for 20-30 minutes. Remove from heat to begin the cooling process or place in an ice bath if you’re going to freeze.
  4. While the sauce simmers, boil the ziti noodles to less than “al dente”. Once noodles are cooked, drain and rinse them under cool water running water. Add into the sauce and stir to gently combine.
  5. In a bowl, combine the cheeses, parsley, and eggs. Whisk to combine.
  6. Option #1: In a 9x13 inch casserole dish place a layer of ziti noodles evenly on the bottom. Next, layer the cottage cheese mixture either in a single layer or in dollops centered where the 12 slices would be. Finally, layer the remaining ziti on top.
  7. Options #2: Layer your ziti in smaller sets of pans to eat now and later. For example, two 8x8 pans, or 4 loaf pans. Cover and prepare for freezing.
Cook Immediately
  1. Preheat the oven to 375*F. Cook covered in the oven for 30-40 minutes or until the internal temperature reaches 165*F.
Freeze, Thaw & Cook
  1. Place in the freezer and store for up to 2 months. Ensure you've assembled your ziti for freezing in freezer-safe containers.
  2. Remove from the freezer 24 hours before cooking and place in the refrigerator to thaw.
  3. Cook covered in the oven at 375*F for 30-40 minutes or until the internal temperature reaches 165*F.
Recipe Notes

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