Name: Tex-Mex Sorghum Stuffed Mushrooms
Yield: 8 servings
Ingredients: 8 portabella mushrooms (stems removed, and gills scraped); 2 Tablespoon olive oil; 2 cups red onion (chopped); 1 1/2 cups red bell pepper (chopped); 1 cup sweet corn (canned); 1/2 teaspoon salt; 1 Tablespoon garlic powder; 1 teaspoon chili powder; 1/4 teaspoon cayenne pepper; 1 cup sorghum grain (cooked); 15 ounces low sodium canned black beans (drained, and rinsed); 1/2 cup Mexican blend (shredded cheese); 1 medium whole avocado; 1/4 cup cilantro leaves (chopped); 1 clove of garlic (chopped); 1 medium lime (freshly squeezed juice)

Tex-Mex Sorghum Stuffed Mushrooms

December 11, 2020 by Dinner Tonight

The Tex-Mex Sorghum Stuffed Mushrooms are a hearty vegetarian main dish packed with flavor and nutrition. These mushrooms kick up the “fiesta” flavor with fresh vegetables and spices without the added salt.

Tex-Mex Sorghum Stuffed Mushrooms

CourseMain Dish

Servings

8 servings

Servings

8 servings

Tex-Mex Sorghum Stuffed Mushrooms

CourseMain Dish

Servings

8 servings

Servings

8 servings

Ingredients

Stuffed Mushrooms

8 portabella mushrooms stems removed, and gills scraped
2 Tablespoon olive oil
2 cups red onion chopped
1 1/2 cups red bell pepper chopped
1 cup sweet corn canned
1/2 teaspoon salt
1 Tablespoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup sorghum grain cooked
15 ounces low sodium canned black beans drained, and rinsed
1/2 cup Mexican blend shredded cheese

Guacamole Topping

1 medium whole avocado
1/4 cup cilantro leaves chopped
1 clove of garlic chopped
1 medium lime freshly squeezed juice

Servings: servings

Units:

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. Rinse mushrooms under cool running water. Cut the stems, remove the gills, and pat dry with a paper towel.
Evenly place mushrooms (gills side up) on a baking sheet and mist with nonstick spray. Bake in the oven for 12-15 minutes until tender. Remove from the oven and gently blot mushroom caps using a paper towel to remove any moisture. Set aside and keep oven temperature at 400 degrees F.
Warm olive oil over medium heat in a large skillet. Sauté onions and bell peppers until soft. Add corn, salt, garlic powder, chili powder, and cayenne pepper to the skillet. Combine ingredients well and continue cooking vegetables until tender. Remove from heat and stir in cooked sorghum grain and drained black beans.
Scoop ½ cup of vegetable stuffing into each mushroom cap. Return to baking sheet and top with shredded cheese. Bake in oven for 5-7 minutes, or until cheese is melted.
Prepare guacamole topping during baking. Mash together avocado with chopped cilantro and garlic. Squeeze lime juice and mix well.
Top 1 tablespoon of guacamole over each stuffed mushroom before serving.
**you can adjust the cayenne pepper to your liking. For minimal spice, change amount to 1/8 teaspoon, or omit

Recipe Notes

Sweet & Spicy Cauliflower

October 26, 2020 by Dinner Tonight

This sweet and spicy recipe is the perfect starting point to get cauliflower on the menu!

Sweet & Spicy Cauliflower

Servings

Sweet & Spicy Cauliflower

Servings

Ingredients

5 cups cauliflower florets
2 Tablespoons honey
2 Tablespoons sriracha
2 Tablespoons olive oil
1/2 Tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Servings:

Units:

Instructions

Preheat oven to 400º and lightly grease a baking sheet.
In a large bowl combine cauliflower and other ingredients. Mix until the cauliflower is coated evenly.
Pour the cauliflower mixture onto the baking sheet and place in the oven.
Bake for 30 minutes or until cauliflower is tender.

Recipe Notes

Beet and Carrot Salad Roasted

August 10, 2020 by Dinner Tonight

A delicious and beautiful salad high in antioxidants and fiber. The roasted beets and carrots blended together make this a great side salad or can be topped with grilled fish or chicken to make a perfect meal.

Beet and Carrot Salad Roasted

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Beet and Carrot Salad Roasted

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

Salad

3 cups fresh beets thinly sliced about 3 medium
3 cups fresh carrots thinly sliced about 3 large
2 tablespoons olive oil divided
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
2 cups shallots peeled and quartered
1/4 cup unsalted raw shelled pumpkin seeds (pepitas)
6 cups chopped kale stems removed

Dressing

2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon dijon mustard
1/2 cup reduced-fat feta cheese

Optional*

1/4 cup dried cranberries

Servings: 1 cup servings

Units:

Instructions

Preheat oven to 425 degrees F. Wash hands, counter tops, and fresh produce thoroughly. Thinly slice beets and carrots, place on a baking dish. Pour 1 Tbsp. of olive oil over beets and carrots, sprinkle over with salt, pepper, and garlic powder, mix well to combine. Place in oven and roast for 10 minutes.
Carefully remove baking dish from oven and top with quartered shallots and pumpkin seeds. Slowly blend vegetables and seeds together and return to the oven for 25 minutes.
In the meantime, place rinsed chopped kale in a large salad bowl. Drizzle 1 Tbsp of olive oil over kale and massage oil into the leaves with your hands. Massage for 3-5 minutes until leaves are bright in color.
In a smaller bowl, combine the lemon juice, honey, and Dijon mustard. Set aside.
Remove vegetables from the oven and let cool for 5-10 minutes. Place vegetables over the kale, top with feta cheese and drizzle dressing over. Toss well and let sit for 15 minutes for flavors to blend

Recipe Notes

Salad keeps well in the refrigerator for 1-2 days without the feta cheese. If making for a next-day meal, top with feta before serving. Try making these other recipes to top on this salad and make a complete meal.

Orange and Ginger Salmon

Multifunction Cooker Frozen Chicken Breast

*Optional ingredients are not included in the nutrition facts label. If added, they will change the nutritional information.

Okra Simple Roasted

June 11, 2020 by Dinner Tonight

Wonder what to do that okra you’ve got growing? This is a simple roasted okra recipe to add to any meal.

Okra Simple Roasted

CourseSide Dishes, Vegetables

Servings

Okra Simple Roasted

CourseSide Dishes, Vegetables

Servings

Ingredients

1 pound okra fresh
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin

Servings:

Units:

Instructions

Wash hands and clean preparation area. Rinse okra under cool running water to remove dirt.
Preheat oven to 400 degrees F.
Trim the tough stem end of okra pod off and then slice the okra pod in half lengthwise.
Place the sliced okra pods in a bowl, pour olive oil on top and stir to coat.
Sprinkle seasonings on the okra pods and stir to coat evenly.
Spread seasoned okra pods in a single layer on a baking sheet. Bake for 15-20 minutes depending on personal preference of vegetable doneness.

Recipe Notes

Broccoli Cheddar Egg Muffins

April 27, 2020 by Dinner Tonight

These simple egg muffins are a great and delicious way to get an extra serving of veggies in at the start of your day!

Broccoli Cheddar Egg Muffins

CourseBreakfast, Kid Friendly

Servings

12 muffin

Servings

12 muffin

Broccoli Cheddar Egg Muffins

CourseBreakfast, Kid Friendly

Servings

12 muffin

Servings

12 muffin

Ingredients

Nonstick cooking spray
8 large eggs
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 head broccoli or 10 ounce bag frozen broccoli
1 cup reduced fat cheddar cheese

Servings: muffin

Units:

Instructions

Wash your hands and clean your cooking area and utensils. Rinse fresh broccoli head under cool running water. Preheat oven to 350 degrees F.
In a bowl, combine eggs, water and seasonings (salt, pepper, garlic powder) and whisk until well combined and smooth.
Prepare broccoli. If using fresh, cut into florets and place in microwave safe container with 1/2 cup water. Cover with microwave safe covering and steam for 4 minutes. When done, drain the broccoli and wait until cool enough to handle, chop into small pieces. If using frozen, follow package directions to steam, drain, and wait until cool enough to handle, chop into small pieces.
Spray a nonstick muffin tin with nonstick cooking spray. Evenly distribute broccoli among muffin cups, pour egg mixture over broccoli up to about 2/3 full. Top with cheddar cheese.
Bake for 14-16 minutes or until egg is done but cheese is not burnt.

Recipe Notes

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