Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Charred Corn Salad

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Elevate your summer meals with our Charred Corn Salad, a delightful combination of smoky, charred corn and fresh vegetables. This vibrant salad is perfect for BBQs, picnics, or as a light side dish. It’s easy to make and packed with flavor, making it a hit with family and friends. Follow our simple recipe and enjoy a taste of summer in every bite!

 

Charred Corn Salad
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Charred Corn Salad
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Ingredients
Salad
Chipotle Ranch Dressing
Servings: 1.5 cup servings
Units:
Instructions
Charring the Corn
  1. In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 2 minute intervals, until the corn is charred to your liking.  On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for 10 to 12 minutes, turning occasionally, until kernels are lightly charred.  Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.
Preparing the Salad
  1. Preheat oven to 425ºF. Drain and rinse chickpeas and pat them dry with a paper towel.
  2. Spread on a rimmed baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper.
  3. Bake for 20 minutes, shaking the pan halfway through. Let cool for 10 minutes.
  4. While chickpeas roast, prepare Chipotle Ranch Dressing. In a medium bowl, combine Greek yogurt, hot sauce, lemon juice, ranch seasoning, and milk; whisk to combine.
  5. Add chopped romaine, drained tomatoes, diced bell pepper, diced red onion, and diced jalapenos. Add in the charred corn after using your preferred method, cut kernals from the cob if needed.
  6. Add half of the chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing. 
Recipe Notes

Charred Corn Salad Nutrition Facts Serving size ~1.5 cups servings per container 4 Amount per serving Calories 260 % Daily Value Total Fat 6 g 8 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 340 mg 15 % Total Carbohydrate 43 g 16 % Dietary Fiber 11 g 39 % Total Sugars 10 g Added Sugars 0 g 0 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 97 mg 8 % Iron 3 mg 15 % Potassium 922 mg 20 %

Mediterranean Chicken Bowl

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


Mediterranean Chicken Bowl
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Servings
6 bowls
Servings
6 bowls
Mediterranean Chicken Bowl
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Servings
6 bowls
Servings
6 bowls
Ingredients
Main Ingredients:
Turmeric Rice
Marinade
Garlic Sauce
Servings: bowls
Units:
Instructions
Recipe Overview
  1. Prepare the marinade for chicken and chickpeas per directions below.
  2. Once chicken and chickpeas are marinating, prepare rice per directions below.
  3. While rice is cooking, chop the tomatoes, onions, cucumbers and parsley for toppings.
  4. Cook the chicken per the directions below.
  5. Make the garlic sauce and assemble bowls when all ingredients are finished cooking.
Make the Marinade:
  1. Whisk marinade ingredients together in a small bowl then reserve 1/4 cup marinade and pour the rest into a large sealable plastic bag.
  2. Add chicken to the plastic bag, then place in the refrigerator to marinate while preparing the rest of the dish.
  3. 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
  1. Heat oil in a small saucepan over medium heat. In a strainer, rinse the rice under cold water.
  2. Add shallots, then sauté until softened, 2 minutes.
  3. Add garlic then sauté for 30 seconds, and then add turmeric and sauté for 30 seconds.
  4. Add rinsed rice and sauté until fragrant, 1 minute, and then add chicken broth and turn heat up to bring to a boil.
  5. 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
  1. Preheat oven to 400 degrees F, then line a baking sheet with foil.
  2. 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).
  3. Chop once cool enough to handle.
Make the Garlic Sauce
  1. 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
  1. 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.
  2. To finish drizzle with garlic sauce and sprinkle with chopped parsley.
  3. 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

Mediterranean Chicken Bowls Nutrition Facts Serving size 1 bowl (646g) 6 Amount per serving Calories 400 % Daily Value Total Fat 18 g 23 % Saturated Fat 3.5 g 18 % Trans Fat 0 g Cholesterol 60 mg 20 % Sodium 380 mg 17 % Total Carbohydrate 34 g 12 % Dietary Fiber 7 g 25 % Total Sugars 9 g Added Sugars 1 g 2 % Protein 28 g Vitamin D 0 mcg 0 % Calcium 120 mg 10 % Iron 2.7 mg 15 % Potassium 1040 mg 20 %

Tex Mex Cauli Rice

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Indulge in a Tex-Mex twist on the Mediterranean diet with flavorful Tex-Mex Cauli Rice! Packed with the goodness of cauliflower and the vibrant spice of Tex-Mex cuisine, this dish is a delicious fusion of health and flavor. Perfect for those craving a taste of something new while sticking to their Mediterranean-inspired eating habits.


Tex Mex Cauli Rice
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Servings
4 1/4 cup servings
Servings
4 1/4 cup servings
Tex Mex Cauli Rice
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Servings
4 1/4 cup servings
Servings
4 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
Units:
Instructions
  1. Heat a large skillet over medium heat. When the pan is hot, pour in the olive oil.
  2. Add in the onions, jalapeno, poblano and sauté until softened, about 5-7 minutes.
  3. Add in the Cumin, Chili powder and salt. Mix well.
  4. Add the minced garlic and cook until fragrant, about 30 seconds.
  5. Add cauliflower rice and cook until desired texture is reached. Approx. 3 minutes for al dente rice or 5 minutes for more tender rice. Add the lime juice and mix thoroughly.
  6. Stir in the cilantro and serve!
Recipe Notes

Peach and Blackberry Salad

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The Peach and Blackberry Salad will definitely be your new favorite this summer. Topping your salads with fresh colorful ripe fruit provides additional vitamins, antioxidants, and natural sweetness.  This salad can be enjoyed as a side or main dish topped with grilled chicken, or shrimp.  Try this salad with local TEXAS summer produce!


Peach and Blackberry Salad
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Servings
6 (3/4 cup) servings
Servings
6 (3/4 cup) servings
Peach and Blackberry Salad
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Servings
6 (3/4 cup) servings
Servings
6 (3/4 cup) servings
Ingredients
Dressing
Salad
Servings: (3/4 cup) servings
Units:
Instructions
  1. Wash your hands and clean your food preparation area.
  2. Wash all produce and fruit before preparing salad.
  3. Using a canning jar, pour in olive oil, zest, and juice of 1 lemon, minced fresh basil, and salt. Cover the jar with lid and shake till blended well, let sit.
  4. Toss spinach and spring mix in a large bowl. Top greens with feta cheese, walnut pieces, blackberries, and sliced peaches.
  5. Pour dressing over salad and gently toss.
Recipe Notes

Quinoa Butternut Squash Fall Bake

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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
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Servings
6
Servings
6
Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Start with a clean prep area and washed hands.
  2. Preheat oven to 350 degrees.
  3. Cook ground turkey in a skillet on medium heat until done.
  4. On a separate burner, cook quinoa according to the package instructions.
  5. In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
  6. Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
  7. Place in oven safe pan and bake for 55 minutes.
  8. Top dish with parmesan cheese and cranberries.