Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Egg Salad Veggie Wrap

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Looking for a fresh and healthy meal to take on the go this summer? ☀️🥕🥒 This Egg Salad Lettuce Wrap is packed with protein-rich eggs, crunchy cucumbers and carrots, fresh dill, and creamy yogurt—all wrapped in a crisp lettuce leaf. It’s a light, refreshing option for busy summer days, picnics, lunches, or a quick snack.

 

Egg Salad Veggie Wrap
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Servings
4 wraps
Servings
4 wraps
Egg Salad Veggie Wrap
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Servings
4 wraps
Servings
4 wraps
Ingredients
Servings: wraps
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Hard boil eggs and let cool, then peel and chop.
  3. Wash Cucumber and carrots, chop or shred and set aside.
  4. Wash and dry lettuce and spinach, set aside.
  5. Stir together chopped egg, yogurt, Dion mustard, dill, paprika, pepper, carrots and cucumbers, Mix well.
  6. Using 1 large lettuce leaf or 2 medium leaves as a base, layer ½ c. spinach leaves and ¼ of egg mixture then fold to make a wrap.
Recipe Notes

Egg Salad Wrap Nutrition Facts Serving size 1 wrap (204g) 4 Amount per serving Calories 150 % Daily Value Total Fat 9 g 12 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 280 mg 93 % Sodium 200 mg 9 % Total Carbohydrate 6 g 2 % Dietary Fiber 2 g 7 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 13 g Vitamin D 1.7 mcg 8 % Calcium 110 mg 8 % Iron 2 mg 10 % Potassium 420 mg 8 %

Sauteed Dill Chickpeas

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Sauteed Dill Chickpeas
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Servings
2 1 cup servings
Servings
2 1 cup servings
Sauteed Dill Chickpeas
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean and prep your cooking area.
  2. Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel or paper towels.
  3. Heat olive oil in a skillet over medium heat.
  4. Add the chickpeas to the skillet and toss gently to coat them evenly in the oil. Cook for 5–7 minutes, stirring occasionally, until they are lightly browned.
  5. Sprinkle in the fresh dill and garlic powder, stirring well to ensure the chickpeas are evenly coated with the seasonings.
  6. Remove from heat and finish with a sprinkle of lemon zest and juice. Give everything a final stir before serving.
Recipe Notes

Mediterranean Street Tacos

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These Mediterranean Street Tacos will take your taste buds on a vacation with flavors of dill, tzatziki, and feta!


Mediterranean Street Tacos
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Servings
8
Servings
8
Mediterranean Street Tacos
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Servings
8
Servings
8
Ingredients
Tacos
Tzatziki
Servings:
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Cut cucumber in half. Use one half in step 3, reserve the other half for tacos in step 5.
  3. For the tzatziki, use a box grater or food processor to shred one half of cucumber. Drain any excess liquid.
  4. In a small bowl, combine grated cucumber, greek yogurt, minced garlic, fresh dill, and lemon juice. Cover and refrigerate for flavors to meld up to 2 hours before serving.
  5. In a medium bowl, combine cucumber, red onion, tomatoes, olives, and feta. Set aside until ready to serve.
  6. To a medium pan, heat olive oil over medium heat. Add garbanzo beans, oregano, onion powder, garlic powder, ground basil, ground dill, salt, and pepper. Stir to evenly coat the garbanzo beans.
  7. Continue to cook the garbanzo beans over medium heat, stirring frequently until cooked through, about 5 minutes.
  8. Once the chickpeas are cooked, keep warm while warming the tortillas. Heat a small pan over medium high heat, gently toast both sides of the tortillas to desired warmth or toastiness.
  9. Evenly divide the garbanzo mixture onto the 8 tortillas. Evenly divide the cucumber mixture and add over the top of garbanzo mixture. Finally, evenly divide the tzatziki and drizzle over the top of tacos.
Recipe Notes

Mediterranean Street Tacos 1 Nutrition Facts Serving size 1 Street Taco servings per container 8 Amount per serving Calories 170 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 260 mg 11 % Total Carbohydrate 25 g 9 % Dietary Fiber 4 g 14 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 70 mg 6 % Iron 2 mg 10 % Potassium 200 mg 4 %

Lemon Herb Couscous Salad

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Cooking for two can be quite thrifty and healthy if you don’t have to feed an army each meal! This Lemon Herb Couscous is the perfect portion for two without the hassle of scaling anything down. Pair it with our Stuffed Flank Steak or our Parmesan Breaded Chicken!

Lemon Herb Couscous Salad
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Servings
2 1 cup servings
Servings
2 1 cup servings
Lemon Herb Couscous Salad
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Cook the couscous according to the package instructions. Drain and rinse under cold water to fully cool, let drain and dry.
  2. Whisk together the olive oil, lemon juice, honey, garlic, oregano, salt and black pepper.
  3. Toss couscous in the marinade. Add the cucumber, scallions, dill, and parsley.
  4. Refrigerate until ready to serve.
Recipe Notes

Lemon Herb Couscous Salad Nutrition Facts Serving size 1 cup (312g) servings per container 2 Amount per serving Calories 440 % Daily Value Total Fat 29 g 37 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 42 g 15 % Dietary Fiber 4 g 14 % Total Sugars 14 g Added Sugars 9 g 18 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 113 mg 8 % Iron 3 mg 15 % Potassium 559 mg 10 %

Greek Meatballs

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These meatballs are great for any meal or occasion, but my favorite reason to make these is for leftovers!  Meatballs are a great protein option to make ahead and pack for lunch.  They are delicious with fresh spinach salads, pasta salads, or just sliced cucumbers.  I love to serve these little guys with fresh tzatziki! 


Greek Meatballs
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Greek Meatballs
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Ingredients
Meatballs
Tzatziki Sauce
Servings:
Units:
Instructions
Stove Top Instructions
  1. Wash your hands and clean your preparation area.
  2. For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
  3. In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
  4. In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
  5. Stirring evenly, add thawed and drained spinach, then add feta cheese.
  6. Make meatballs using a tablespoon for a perfect measurement.
  7. Warm a skillet or pan to medium heat. Evenly coat with cooking spray and arrange meatballs around the pan.
  8. Cook for 2-3 minutes and rotate individually on all sides until browned and cooked to an internal temperature of 165 degrees F.
  9. Serve with some tzatziki on the side or as a dip.
Air Fryer
  1. Wash your hands and clean your preparation area.
  2. For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
  3. In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
  4. In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
  5. Stirring evenly, add thawed and drained spinach, then add feta cheese.
  6. Make meatballs using a tablespoon for a perfect measurement.
  7. Set the air fryer to 350°F and preheat for 3 minutes.
  8. Arrange meatballs on the air fryer basket/ tray. 
  9. Cook for 2-3 minutes and rotate individually on all sides are browned and cooked to an internal temperature of 165°F.
  10. Serve with some tzatziki on the side or as a dip.
Recipe Notes