Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken and Rice Stir Fry

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This simple Chicken and Rice Stir Fry is an easy weeknight meal that will come together in less than 30 minutes! This is also a great recipe to get your kids involved in the kitchen and helping with dinner! There are lots of skills to practice for most age groups. Make this Chicken and Rice Stir Fry for Dinner Tonight!


Chicken and Rice Stir Fry
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Servings
4 servings
Servings
4 servings
Chicken and Rice Stir Fry
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Wash hands and clean preparation area. Clean the rims of any canned food before opening.
  2. Cut the chicken breasts into bite-size pieces, removing and discarding any fat.
  3. In a small bowl, add in all sauce ingredients and stir until well combined and cornstarch is dissolved.
  4. In a large skillet heat up olive oil over medium-high heat. Once hot, place chicken in the skillet and let brown for 2-3 minutes. Stir and let brown for another 2-3 minutes.
  5. Add in the frozen peppers and mushrooms, cook covered for 5-7 minutes stirring once.
  6. Remove covering and pour in the prepared sauce. Cook for another 5 minutes or until the sauce has thickened and the chicken has reached 165* Fahrenheit.
  7. Serve 1/4th of chicken stir fry with ¼ cup brown rice.
Recipe Notes

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:
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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

Chicken Gumbo

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Try our Chicken Gumbo for a lighter version of your favorite Cajun-inspired dish! Packed with colorful veggies and flavorful spices this recipe is sure to be a family fave!


Chicken Gumbo
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Servings
8
Servings
8
Chicken Gumbo
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Servings
8
Servings
8
Ingredients
Servings:
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Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water before using.
  2. Cook chicken in a skillet over medium-high heat. Cutting the chicken up into bite-size pieces until cooked through, about 10 minutes. Transfer to a medium bowl.
  3. Heat the skillet to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes.
  4. Add garlic, celery, and Cajun seasoning and cook, stirring often, for about 30 seconds.
  5. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute.
  6. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes.
  7. Stir in broth, cover, increase heat to high and bring to boil.
  8. Return the chicken to the skillet, along with okra and brown rice; reduce the heat to a simmer.
  9. Cook until the okra is heated through, about 10 minutes.
Recipe Notes

Catfish Tacos with Pico de Gallo and Avocado Crema

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Catfish Tacos with Pico de Gallo and Avocado Crema will be on heavy rotation for your taco Tuesdays! These tacos are packed with flavor and feature a widely available and inexpensive fish here in Texas – Catfish!

 


Catfish Tacos with Pico de Gallo and Avocado Crema
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Servings
6 tacos
Servings
6 tacos
Catfish Tacos with Pico de Gallo and Avocado Crema
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Servings
6 tacos
Servings
6 tacos
Ingredients
Tacos
Pico De Gallo
Avocado Crema
Servings: tacos
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Instructions
  1. Wash hands and clean preparation area. Rinse all fresh fruits and vegetables under cool running water before using.
  2. Preheat the oven to 375 degrees F. Season the catfish fillets with the Cajun creole seasoning and bake for 25 minutes or until fillets reach an internal temperature of 145 degrees F.
  3. While the catfish is baking, prepare the Pico de Gallo. Combine all of the finely diced vegetables (tomatoes, onion, jalapenos, cilantro) in a medium bowl. Mix in the lime juice, salt, and pepper. Place in the refrigerator until ready to serve to let flavors combine.
  4. After making the Pico de Gallo, make the avocado crema. In a bowl combine the avocado and Greek yogurt, mash, and mix until well combined. Make the garlic clove into a paste using either a Microplane or by mincing the clove then running your knife blade back and forth over the minced garlic (see our tips on garlic paste). Add in garlic paste and juice of 1 lime into avocado mixture and combine well.
  5. To Assemble: flake the catfish and arrange evenly among tortillas, evenly distribute the Pico de Gallo and Avocado crema among tacos. Top with additional cilantro if desired.
Recipe Notes

Charro Beans Multifunction Cooker

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Charro beans are a stewed pinto bean soup authentic to Mexican Cuisine. The pinto beans are flavored with bacon, chiles, spices, and vegetables. These beans are great as a side to any taco recipe! Store in a sealed container for 3-4 days in the refrigerator or freeze for up to 3 months.


Charro Beans Multifunction Cooker
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Rating: 5
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Cook Time 45 minutes Natural Pressure Release 45 minutes Total Time 1 hour 30 minutes
Servings
12 1/2 cup
Servings
12 1/2 cup
Charro Beans Multifunction Cooker
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Rating: 5
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Cook Time 45 minutes Natural Pressure Release 45 minutes Total Time 1 hour 30 minutes
Servings
12 1/2 cup
Servings
12 1/2 cup
Ingredients
Servings: 1/2 cup
Units:
Instructions
Multifunction Cooker Instructions
  1. Sort dried beans to remove debris. Using colander, rise well under cold running water.
  2. Set the cooker to sauté setting, cook the bacon until crisp. Remove the bacon from the cooker and place on a paper towel lined plate to drain excess fat. Leave remaining fat in pot.
  3. Add the onions and jalapeno (optional) into the cooker. Sauté stirring often, until the onions become translucent (2-3 minutes). Add the garlic and cook for no more than a minute.
  4. Press the keep warm/cancel button on the multifunction cooker. Stir in the beans, canned tomatoes with juices, broth, water, chili powder, black pepper, salt, bacon, and cilantro.
  5. Close the lid and cook on high pressure for 45 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 45 minutes. Release any pressure manually before opening lid.
Stovetop Instructions
  1. Sort dried beans to remove debris. Rinse well under cold running water using a colander. Optional but recommended: Soak beans overnight OR quick-soak by boiling for 2 minutes, then letting sit for 1 hour. Drain before using.
  2. In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon and place on a paper towel–lined plate. Leave the rendered fat in the pot. A heavy pot (like a Dutch oven) works best to prevent burning and keep even heat during the long simmer.
  3. Add onion and jalapeño (if using) to the pot. Cook, stirring often, until onions are translucent (about 2–3 minutes). Add garlic and cook for about 30–60 seconds, until fragrant.
  4. Stir in beans, diced tomatoes with juices, chicken broth, water, chili powder, pepper, salt, cooked bacon, and cilantro.
  5. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2½ hours, or until beans are tender. Stir occasionally and add more water if needed to keep beans covered.
  6. Cook uncovered for a few minutes if you want a thicker consistency.
Recipe Notes