Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Balsamic Brussels Sprouts

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These Balsamic Brussels Sprouts are a super easy side dish to throw together in a pinch and are a perfect winter vegetable. Cook them in the oven or the air fryer!


Balsamic Brussels Sprouts
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Servings
4 1/2 cup servings
Servings
4 1/2 cup servings
Balsamic Brussels Sprouts
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Servings
4 1/2 cup servings
Servings
4 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
Oven Instructions
  1. Preheat oven to 400 Degrees F.
  2. In a bowl place the quartered brussels sprouts.
  3. Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
  4. Grease a baking sheet or cover it in foil or parchment paper. Place the brussels sprouts in a single layer on the sheet and bake for 20 minutes.
  5. Remove and enjoy.
Air Fryer
  1. In a bowl place the quartered brussels sprouts.
  2. Toss with olive oil and balsamic glaze until covered. Toss in the garlic powder, salt, and pepper.
  3. Place brussels sprouts in a single layer in the air fryer basket.
  4. Cook at 375 degrees for 14 minutes.
  5. Remove and enjoy.
Recipe Notes

Balsamic Brussel Sprouts Nutrition Facts Serving size 1/2 cup (128g) 4 Amount per serving Calories 120 % Daily Value Total Fat 7 g 9 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 14 g 5 % Dietary Fiber 4 g 14 % Total Sugars 6 g Added Sugars 3 g 6 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 50 mg 4 % Iron 1.6 mg 8 % Potassium 440 mg 10 %

Burger Bowls with Sweet Potato Wedges

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Life gets busy, but you still have to eat! These Burger Bowls are a delicious addition to any menu–packed with protein, fiber & flavor!

Plus, this recipe allows you to prep extra ground beef for other meals during the week. Stay tuned for another recipe to add to your weekly menu to use up that extra ground beef.


Burger Bowls with Sweet Potato Wedges
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Servings
4 servings
Servings
4 servings
Burger Bowls with Sweet Potato Wedges
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Servings
4 servings
Servings
4 servings
Ingredients
Bowl
Sweet Potato Wedges*
Sauce
Servings: servings
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Instructions
  1. If using frozen sweet potato fries, bake them according to the package and skip to step 6.
  2. Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper
  3. While oven preheats, slice sweet potato (with skin intact) into wedges about ¼ to ½ inch thick. Place sweet potato wedges on the baking sheet.
  4. In a small bowl, combine oil, garlic powder, and chili powder. Drizzle over sweet potatoes and toss well to coat.
  5. Arrange sweet potatoes in a single layer on baking sheet and bake for 20-25 minutes, flipping when undersides have begun to crisp. Baking time may vary based on the thickness of potato slices and amount of moisture in the potatoes
  6. While potatoes are in the oven, prepare the rest of the ingredients.
  7. In a large skillet, over medium heat add ground to skillet, season with salt and pepper. Break up and cook the ground beef to a temperature of 155 degrees F or until no longer pink. Cook your 3 lbs. of ground beef and set aside 1 lbs for this recipe. Cool and save the other meat for other recipes.
  8. Make the sauce by adding all ingredients to a small bowl and stirring until smooth. Taste and adjust seasonings as needed. Set aside
  9. Assemble bowls by placing 2 cups of leafy greens in each bowl. Top each bowl with 4 oz (¼ pound) of ground beef and the rest of your favorite burger toppings. Add a few sweet potato wedges or serve on the side. Drizzle special sauce over burger bowl and enjoy.
Recipe Notes

*Can use store-bought sweet potato fries to save time, this may alter the nutritional information.

 

Air Fryer Baby Potatoes

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Air Fryer Baby Potatoes are a quick, versatile side dish that pairs perfectly with barbecue chicken in any form. Whether served alongside chicken thighs, tostadas, or casserole, this recipe adds crispy texture without extra oven time. Simple sides like this make it easier to mix and match meals throughout the week.


Air Fryer Baby Potatoes
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Servings
6 servings
Servings
6 servings
Air Fryer Baby Potatoes
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
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Instructions
  1. In a medium bowl combine the halved baby potatoes and the olive oil until well coated.
  2. Add the spices and toss until potatoes are well coated.
  3. Arranged potatoes in air fryer basket in a single layer.
  4. Air fry at 400 Degrees for 14 minutes, shaking halfway through.
  5. Serve.
Recipe Notes

Air Fryer Baby Potatoes Nutrition Facts Serving size 3-4 potatoes (119g) 6 Amount per serving Calories 120 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 95 mg 4 % Total Carbohydrate 23 g 8 % Dietary Fiber 2 g 7 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 2 g Vitamin D 0 mcg 0 % Calcium 20 mg 2 % Iron 0.9 mg 6 % Potassium 480 mg 10 %

Barbecue Chicken Casserole

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This Barbecue Chicken Casserole is comfort food made simple—especially when you start with leftover barbecue chicken. By repurposing cooked chicken, you cut down on prep time while still serving a warm, satisfying meal. It’s a great example of how planning ahead can turn one recipe into multiple stress-free dinners.


Barbecue Chicken Casserole
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Servings
12 servings
Servings
12 servings
Barbecue Chicken Casserole
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Servings
12 servings
Servings
12 servings
Ingredients
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Instructions
  1. Preheat your oven to 350 Degrees F.
  2. In a large bowl combine the slow cooker barbecue chicken, barbecue sauce, corn, rice, black beans, and red onion, garlic powder, salt, and black pepper.
  3. Add 1 cup of cheddar cheese and mix until well combined.
  4. In a 9x13 inch casserole dish spread the mixture into an even layer. Top with the crushed tortilla chips and remaining ½ cup cheese.
  5. Bake for 30-35 minutes or until casserole reaches a minimum internal temperature of 165 Degrees F.
  6. Remove and serve topped with green onion.
Recipe Notes

BBQ Chicken Casserole Nutrition Facts Serving size 2x3 inch square (161g) 12 Amount per serving Calories 200 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 30 mg 10 % Sodium 410 mg 18 % Total Carbohydrate 30 g 11 % Dietary Fiber 2 g 7 % Total Sugars 10 g Added Sugars 8 g 16 % Protein 12 g Vitamin D 0 mcg 0 % Calcium 190 mg 15 % Iron 1.5 mg 8 % Potassium 290 mg 6 %

Skillet Vegetable Enchiladas

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This delicious skillet dish includes all the flavors you love from traditional enchiladas, with a plant-forward twist and less prep!

Featuring black beans as the main protein source and pairing it with a rainbow of vegetables (zucchini, red bell pepper, mushrooms, sweet potatoes, and spinach) makes this all-in-one meal a nutrition powerhouse. The addition of the corn tortillas helps to create a more complete protein in this meal, while the easy to make sauce and blend of cheeses make these “enchiladas” both comforting and tasty!


Skillet Vegetable Enchiladas
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Servings
8 servings
Servings
8 servings
Skillet Vegetable Enchiladas
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Servings
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Servings
8 servings
Ingredients
Ingredients
Sauce
Servings: servings
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Instructions
  1. In a large skillet, heat 1 Tbsp. olive oil over medium high heat. Add the onion, red pepper, zucchini, mushrooms, and frozen sweet potatoes. Sauté for 4 to 5 minutes, or until vegetables are tender, then stir in the garlic, cooking for about 30 more seconds or until garlic smells fragrant. Set aside.
  2. While vegetables are cooking, mix together the broth, apple cider vinegar, and tomato paste in a small bowl or measuring cup.
  3. In a separate saucepan, heat the remaining 3.5 Tbsp. olive oil over medium heat. Add the chili powder, garlic powder, cumin, oregano, and black pepper. Whisk the mixture for about 90 seconds until spices are very fragrant and everything is well-mixed.
  4. Pour the tomato mixture into the saucepan of spices. Bring the mixture to a boil, whisking it occasionally, then lower the heat and let it simmer for about 5-7 minutes until sauce thickens.
  5. Add the black beans and fresh spinach to the vegetable skillet and stir.
  6. Pour the enchilada sauce into the skillet, then top with the corn tortilla strips and stir. Pour the remaining half of the sauce in and continue to stir until all tortilla strips are coated in sauce. Continue cooking for 2-3 minutes, letting the sauce thicken even more.
  7. Remove the skillet from the heat and top with the low-fat Mexican blend cheese. Place a lid on the skillet and let it sit for 3-5 minutes to allow the cheese to melt.
  8. Serve warm, topped with a sprinkle of cotija cheese and chopped cilantro.
Recipe Notes

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