Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Runzas

by

What exactly is a Runza? 🥟✨ 

A Runza is a beloved Midwestern comfort food with roots in German-Russian bierocks — soft baked bread filled with seasoned ground beef, cabbage, onions, and often cheese. Made famous in Nebraska, these warm handheld pockets became a go-to meal for busy families because they’re hearty, portable, and completely satisfying.  

This easy version uses frozen bread dough instead of homemade dough, so you get all the cozy, nostalgic flavor with a lot less work. Perfect for weeknight dinners, meal prep, lunchboxes, road trips, or grabbing on the go when life gets busy! 🥖❤️ 


Runzas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 sandwich rolls
Servings
12 sandwich rolls
Runzas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 sandwich rolls
Servings
12 sandwich rolls
Ingredients
Servings: sandwich rolls
Units:
Instructions
  1. Wash hands and clean all prep surfaces.
  2. Brown ground beef over medium heat. Drain excess fat, if needed.
  3. Add diced onions and shredded cabbage on top of browned beef. Cover with a lid and cook for 15 minutes over medium heat, or until vegetables are softened.
  4. Stir vegetable and beef mixture and add water, Worcestershire sauce, and spices. Continue to cook for a few minutes until spices become fragrant. Turn of heat and cover.
  5. While beef and cabbage mixture cools slightly, preheat oven to 350-degrees and prepare the bread dough.
  6. Divide refrigerated dough into 12 equal portions. Roll each portion of dough into thin rectangles.
  7. Top each dough portion with ½ oz of mozzarella cheese and beef/cabbage mixture.
  8. Pinch dough closed to create rectangular “loaf” shapes. Alternatively, you can shape dough into “rolls”, if desired.
  9. Place filled runzas seam-side down on a sheet pan and bake for 18-20 minutes, or until golden brown.
Recipe Notes

Runzas freeze well!

Make multiple batches and freeze cooked runzas for up to three months.

Don’t want to shred cabbage? Use pre-shredded packages from the produce section or drained sauerkraut instead!

Runzas are delicious hot or room-temperature!

Chicken Taco Wraps with Spicy Sauce

by

Loaded with veggies and rotisserie chicken, this wrap comes together fast and disappears even faster. A weeknight win you can take anywhere.


Chicken Taco Wraps with Spicy Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Chicken Taco Wraps with Spicy Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Ingredients
Taco Filling
Spice Mix
Spicy Cream Sauce
Servings: servings
Units:
Instructions
  1. In a large skillet, add avocado oil, bell pepper, onions, shredded chicken, corn and black beans. Sprinkle spice mix over mixture in skillet. Cook on medium heat until bell pepper and onions are softened and chicken is warmed to temperature of 165 degrees F.
  2. While chicken mixture is cooking, prepare spicy cream sauce in a separate bowl. Add Greek yogurt, spices, chopped chives, and lime juice. Mix until smooth. Use 1 to 2 Tbsp of water to thin sauce to your desired dipping consistency.
  3. When wrap mixture is done cooking, assemble wraps.
  4. Using 1 whole wheat wrap, add ½ cup shredded romaine lettuce, 1 cup of chicken mixture from skillet. Top with shredded cheese, picante sauce, drizzle spicy cream sauce and cilantro. Roll tightly and cut in half to serve.
Recipe Notes

Chicken, Mushroom and Caramelized Onion Flatbread

by

Bring bold Texas flavor to your table with this Chicken, Mushroom & Caramelized Onion Flatbread! 🍕✨ Sweet, slow-caramelized Texas 1015 onions and savory Texas-grown mushrooms layer beautifully over tender chicken and a creamy, protein-packed garlic white sauce. Finished with fresh mozzarella, parsley, and a drizzle of balsamic glaze, this flatbread is the perfect balance of comfort and fresh flavor. 

Using local Texas produce not only adds incredible taste — it also supports our Texas farmers. Give it a try and enjoy a slice of Texas-grown goodness! 

 

Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Ingredients
Pizza Base:
Caramelized Onions
Mushroom Mixture:
Garlic White Sauce
Servings: servings
Units:
Instructions
Caramelized Onions:
  1. Slice onions into thin, even strips.
  2. In a sauté pan, heat olive oil over medium heat. Add the onions and cook until they start to become translucent and soft.
  3. Turn the heat down to low. Add cooking wine to deglaze the pan. Cook for at least 20 minutes or until onions become a deep caramel-brown. Stir every 5 minutes to encourage even browning.
Mushroom Mixture:
  1. To a saucepan, add water and bring to a simmer
  2. Add paprika, garlic powder, and black pepper. Allow to simmer for 1 minute.
  3. Add in sliced mushrooms and cook on medium heat until they become soft.
  4. Add Balsamic vinegar and cook for 1-2 minutes on medium heat.
  5. Drain the mushrooms and save the hot liquid.
Garlic White Sauce:
  1. To a blender, add the cottage cheese, garlic cloves, salt, and black pepper. Then, add 2-3 T of hot mushroom liquid from the previous step. Blend until completely smooth. Add more hot liquid, if needed, to make it smoother.
Assemble Flatbread:
  1. Lay the flatbread on a sheet pan. Spread the Garlic White Sauce all over the top.
  2. Add Mushroom Mixture on top of the sauce.
  3. Next, add a thin layer of Caramelized Onions over the mushrooms.
  4. Finally, top with fresh mozzarella cheese.
  5. Bake or air fry at 400-degrees F for 10-15 minutes.
  6. Slice into 8 slices, top with chopped parsley and drizzle with Balsamic glaze. Enjoy!
  7. Notes: You can broil for 1 minute at the end of the baking time to make the cheese extra bubbly. Use any variety of mushrooms that you like.
Recipe Notes

Roasted Veggie Barley Bowl

by

This Roasted Veggie Barley Bowl features barley, an ancient grain that’s naturally high in fiber and rich in beta-glucan, a type of soluble fiber that supports heart health.

Barley’s nutty flavor pairs perfectly with roasted vegetables, making this a simple, satisfying way to add more whole grains and fiber to your plate during Heart Health Month. Small swaps, like choosing ancient grains, can make a big impact over time.


Image is of the recipe Roasted veggie Barley Bowl in a ceramic bowl with wooden spoon and linen napkin on a wooden background.
Roasted Veggie Barley Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Image is of the recipe Roasted veggie Barley Bowl in a ceramic bowl with wooden spoon and linen napkin on a wooden background.
Roasted Veggie Barley Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Ingredients
Grain Base
Roasted Vegetables
Simple Lemon Dressing
Toppings
Servings: 1.5 cup servings
Units:
Instructions
  1. Rinse barley under cold water.
  2. Combine barley and broth in a saucepan.
  3. Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until tender.
  4. Drain excess liquid if needed; set aside.
  5. While the barley is cooking, preheat oven to 400°F.
  6. Toss vegetables with olive oil, garlic powder, thyme, and pepper.
  7. Spread evenly on a baking sheet.
  8. Roast 20 minutes, stirring halfway, until tender and lightly browned.
  9. While the barley and vegetables are cooking whisk together olive oil, lemon juice, mustard, parsley, and garlic.
  10. Combine cooked barley and roasted vegetables.
  11. Drizzle with dressing and toss gently.
  12. Top with feta.
Recipe Notes

Barley Bowl Nutrition Facts Serving size 1 1/2 cups (359g) 4 Amount per serving Calories 350 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 330 mg 14 % Total Carbohydrate 49 g 18 % Dietary Fiber 11 g 39 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 90 mg 6 % Iron 2 mg 10 % Potassium 400 mg 8 %

Balsamic Brussels Sprouts

by

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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 1/2 cup servings
Servings
4 1/2 cup servings
Balsamic Brussels Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 1/2 cup servings
Servings
4 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
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 %