Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Strawberry Balsamic Chicken Sandwich

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Elevate your picnic game with our Strawberry Balsamic Chicken Sandwich this summer! Perfectly portable, and bursting with delicious Mediterranean flavors from the balsamic strawberries, fresh basil, and ricotta, this sandwich also packs a serious nutrition punch.

With an impressive 29 grams of satisfying protein and 2 grams of filling fiber (7% of your daily value), this sandwich also gives you 10% of your recommended daily value of both iron and calcium.

Pack it along for your next picnic or give it a try to add a touch of gourmet to your lunch break!

Strawberry Balsamic Chicken Sandwich
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1 sandwich
Strawberry Balsamic Chicken Sandwich
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Instructions
  1. In a medium bowl, combine sliced strawberries with the balsamic vinegar, and chopped fresh basil. Stir to combine well, then set aside.
  2. Toast slices of whole grain French bread, then layout on a plate or cutting board. Spread ricotta cheese on one side of each bread slice.
  3. On one slice of bread, add spinach and red leaf lettuce on top of spread Ricotta. Layer grilled chicken on top of spinach and lettuce.
  4. On the other slice of bread, spoon Balsamic strawberries on top of the Ricotta side, taking care not to add too much of the Balsamic liquid (so the sandwich isn’t too soggy).
  5. Lay the berry and ricotta slice on top of the chicken and spinach slice, pressing sandwich layers together to combine well. Enjoy immediately or tie with cooking twine to hold sandwich together to pack on the go!
Recipe Notes

Zesty Veggie Flatbread

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Craving something fresh and flavorful? Try our zesty veggie flatbread, loaded with vibrant vegetables! Perfect for a quick lunch or a light dinner, it’s a delightful way to enjoy your greens.

Zesty Veggie Flatbread
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2 servings
Zesty Veggie Flatbread
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Instructions
  1. Preheat oven to 425 degrees and rinse all fresh vegetables under cool running water before preparing.
  2. Prepare pesto according to recipe directions https://dinnertonight.tamu.edu/recipe/pesto/.
  3. Prepare all toppings - roasted red peppers, cherry tomatoes, red onion, asparagus, carrots, mozzarella cheese and garnish
  4. Lay flatbread on non stick baking sheet. Spread made pesto on flatbread leaving about ½ inch along the edge.
  5. Layer the vegetable toppings on top of pesto on flatbread. Sprinkle half of mozzarella and save the rest for topping after baking.
  6. Bake in the oven for 20 minutes until edges are brown and crispy and vegetables are softened but still have a little firmness to them.
  7. Remove flatbread from the oven and sprinkle the remaining mozzarella cheese and basil leaves for garnish. Enjoy!
Recipe Notes

Strawberry and Peach Fruit Salsa

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This Strawberry and Peach Fruit Salsa is the perfect celebration of summer! This salsa is bright and fruity with a savory element making it perfect for topping grilled seafood or eating on it’s own with chips. Made even better if you have basil and mint growing in your own garden to use.

Strawberry and Peach Fruit Salsa
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4 servings
Strawberry and Peach Fruit Salsa
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Instructions
  1. Wash your hands and clean your preparation area. Rinse all fresh produce under cool running water before slicing.
  2. In a medium bowl combine the chopped strawberries, peaches, and shallots.
  3. Add the brown sugar, balsamic vinegar and pepper to the fruit. Stir to combine well.
  4. Add basil and mint, toss gently to combine.
  5. Serve with chips, on toasted baguettes, or to top grilled chicken or salmon*.
Recipe Notes

*Note: nutritional information is for the fruit salsa only.

Strawberry and Peach Fruit Salsa Nutrition Facts Serving size 1/2 cup (217g) servings per container 4 Amount per serving Calories 100 % Daily Value Total Fat 0.5 g 1 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 5 mg 0 % Total Carbohydrate 23 g 8 % Dietary Fiber 4 g 14 % Total Sugars 17 g Added Sugars 3 g 6 % Protein 2 g Vitamin D 0 mcg 0 % Calcium 47 mg 4 % Iron 2 mg 10 % Potassium 387 mg 8 %

Sheet Pan Greek Pork Chops

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Add this recipe to your weekly family favorite list!  This sheet pan recipe is budget-friendly, easy to prepare, uses minimal cooking time, high in protein, loads of vegetables, and you can have leftovers…it’s a busy family must have!


Sheet Pan Greek Pork Chops
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8 servings
Servings
8 servings
Sheet Pan Greek Pork Chops
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8 servings
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Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Clean produce and surfaces.
  2. Combine red and yellow bell pepper, red onion, cherry tomatoes, artichoke hearts, and lemon wedges in a large skeet pan (22 X 16).
  3. In a small bowl, whisk together garlic, olive oil, balsamic vinegar, oregano, and pepper. Pour half over the vegetables, stirring and coating well.
  4. Place the pork chops over the vegetables and top each with the remainder of the mixture. Place prepared sheet pan in the oven and bake for 20 minutes.
  5. Remove the sheet pan from the oven and check the pork temperature with a food thermometer. Once the pork has reached 145 degrees, add olives and feta cheese over the vegetables and return to the oven for 5-10 minutes until golden brown.
  6. Remove the sheet pan from the oven and cover with foil. Let the pork rest for 5-10 minutes.
  7. Slice the pork and return over the vegetables. Squeeze the lemon juice from the cooked lemon wedges over the pork and vegetables. Top with fresh basil.
  8. Serve pork and vegetables together.
Recipe Notes

Balsamic Vinegar- may contain added sugars  

1 serving of Sheet Pan Greek Pork Chops includes approximately 0.5 grams or 1 % Daily Value of Added Sugars 

Peachy Prosciutto Pizza

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The peak of Texas Hill Country peach season has arrived!  Although a little later this year, due to the Texas heat and dry conditions, peaches are still sweet as can be. Our Peachy Prosciutto Pizza is so delicious and easy to make.  Try making for brunch or appetizers as you start up the grill.


Peachy Prosciutto Pizza
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Servings
4 1/2 flatbread servings
Servings
4 1/2 flatbread servings
Peachy Prosciutto Pizza
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4 1/2 flatbread servings
Servings
4 1/2 flatbread servings
Ingredients
Servings: 1/2 flatbread servings
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Instructions
Oven Instructions
  1. Preheat the oven to 425F.
  2. Spray flatbread with olive oil cooking spray, and place in preheated oven for 5 minutes.
  3. Remove flatbread from the oven and top with mozzarella, prosciutto, goat cheese, and peaches.
  4. Place flatbread in the oven to toast for 8-10 minutes, until bread is golden and cheese is melted.
  5. Remove from the oven and top with basil and arugula.
  6. Drizzle balsamic glaze over each flatbread pizza.
Air Fryer Instructions
  1. Spray flatbread with olive oil cooking spray, and top flatbread with mozzarella and goat cheese.
  2. Place in the air fryer for 5 minutes at 400F.
  3. Remove flatbread and add prosciutto and sliced peaches.
  4. Place again in the air fryer for 5 minutes at 400F.
  5. Remove flatbread and top with basil and arugula.
  6. Drizzle balsamic glaze over each flatbread pizza.
Recipe Notes

 Balsamic Vinegar Glaze may contain added sugars. 1 serving of Peachy Prosciutto Pizza contains: 

¼ tbsp = 1.75 grams or 3.5% or 4% DV added sugars