Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Beefy Sausage Zucchini Bake

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Beefy Sausage and Zucchini Bake is an easy, comforting casserole recipe for dinner! Click for this healthy recipe and many more from Dinner Tonight!

Dinner Tonight Recipe Beefy Sausage and Zucchini Bake - A pile of cooked zucchini slices and beef/sausage mixture with a tomato sauce.
Beefy Sausage Zucchini Bake
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Servings
6
Servings
6
Dinner Tonight Recipe Beefy Sausage and Zucchini Bake - A pile of cooked zucchini slices and beef/sausage mixture with a tomato sauce.
Beefy Sausage Zucchini Bake
Votes: 1
Rating: 1
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Servings
6
Servings
6
Ingredients
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Instructions
  1. In a skillet, brown beef, pork, and onion. Drain if needed.
  2. Add seasonings, tomato paste, and canned tomatoes.
  3. Simmer for 5 minutes. Stir in zucchini.
  4. Transfer mixture into a greased 9X13 baking dish.
  5. Bake at 350°F for 20 to 25 minutes or until bubbly.
  6. Remove from oven and sprinkle with grated parmesan.
Recipe Notes

Beefy Sausage Zucchini Bake Nutrition Facts Serving size (355g) servings per container 6 Amount per serving Calories 210 % Daily Value Total Fat 9 g 12 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 310 mg 13 % Total Carbohydrate 15 g 5 % Dietary Fiber 3 g 11 % Total Sugars 9 g Added Sugars 0 g 0 % Protein 17 g Vitamin D 0 % Calcium 6 % Iron 15 % Potassium 20 %

Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers

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If you are in need of a recipe to add beans to your eating pattern, this is a perfect recipe to try. These Stuffed Bell Peppers are made in a slow cooker; perfect for a busy day. In addition, this recipe is vegetarian, and by removing the cheese, it can be vegan. This dish is a complete meal, full of protein, carbohydrates, vitamins and minerals. One pepper is filling and delicious!

 

 

Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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Servings
2
Servings
2
Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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Servings
2
Servings
2
Ingredients
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Instructions
  1. Cut off the tops of the peppers and scrape out the ribs and seeds. Dice the onion and measure a ¼ cup.
  2. In a bowl, combine the quinoa, beans, tomato sauce, spices, onion, and ½ cup of the cheese. Fill each pepper with the mixture.
  3. Pour ¼ cup water into the bottom of a slow cooker. Place the peppers in the water. Cover and cook on low for about 5 hours or on high for about 2 hours or until quinoa is tender.
  4. Remove the lid, distribute the remaining cheese (¼ cup) on top of the peppers, and cover again until the cheese is melted.
  5. Add cilantro, then serve.
Recipe Notes

black-bean-and-quinoa-stuffed-bell-peppers-label

Breakfast Burritos

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A little advance preparation makes for a quick, healthy breakfast for busy families.  Our breakfast egg burritos can be made in advance for a quick healthy breakfast.  Try making several servings in advance this weekend so you are ready for next week!

Breakfast Burritos, a recipe by Dinner Tonight.
Breakfast Burritos
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A little advance preparation makes for a quick, healthy breakfast for busy families.
Servings
8 people
Servings
8 people
Breakfast Burritos, a recipe by Dinner Tonight.
Breakfast Burritos
Votes: 2
Rating: 5
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A little advance preparation makes for a quick, healthy breakfast for busy families.
Servings
8 people
Servings
8 people
Ingredients
Servings: people
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Instructions
  1. Heat oil in a non-stick or well seasoned skillet over medium heat.
  2. Add onion and bell peppers and cook for 6-7 minutes or until desired tenderness reached.
  3. Mix cayenne pepper and garlic powder with egg whites and add to skillet. Continue cooking on medium heat, stirring occasionally to promote even cooking and prevent sticking.
  4. When egg whites are set but still soft and moist, remove from heat. Transfer to a clean dish and allow to cool for 10-15 minutes before assembling burritos.
  5. Place each tortilla on a piece of plastic wrap.
  6. Add black beans to egg mixture and mix well. Divide egg mixture and cheese evenly among tortillas.
  7. Roll burritos, then wrap each in plastic wrap and place in freezer**.
  8. Once frozen, transfer burritos to a freezer bag or other container suitable for long-term freezer storage. For best quality, use within 3 months.
  9. When ready to eat, remove plastic wrap and loosely wrap in paper towel. Microwave on high for 2 to 2½ minutes, or until internal temperature reaches 165° F.
Recipe Notes

*  For a spicier burrito, substitute chopped chile peppers (e.g. jalapeno, Serrano) for some of the bell pepper.

**If burritos will be consumed within 3 days, they may be stored in refrigerator instead of freezer.  Reduce re-heating time accordingly.

breakfast-burritos-nutrition

Caribbean Casserole

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Caribbean Casserole
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Servings
10
Servings
10
Caribbean Casserole
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Servings
10
Servings
10
Ingredients
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Instructions
  1. Wash and chop all vegetables, then combine in a mixing bowl.
  2. Cook onion and green pepper in vegetable oil, in a large pan, until tender about 3 minutes.
  3. Add tomatoes, beans (include liquid from can), oregano, and garlic powder. Bring mixture to a boil.
  4. Stir in rice and cover.
  5. Cook on low for 5 minutes.
  6. Remove from heat and let stand for 5 minutes.
Recipe Notes