Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Tomato Crisps

by

Looking for a use for your tomato harvest? Try our Tomato Crisp recipe!!

Dehydrate these for a fantastic crunchy snack or bake them off and serve as a side dish! These will leave you wanting to make more!


Tomato Crisps
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
Tomato Crisps
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
Servings: servings
Units:
Instructions
  1. Wash and cut the tomatoes into semi-thin slices, approx. 1/8 inch.
  2. Drizzle olive oil on tomato slices to coat.
  3. Place slices onto dehydrator shelves or a baking pan.
  4. In a small bowl whisk together the remaining ingredients.
  5. Carefully spoon out the mixture on top of each tomato slice.
  6. If baking, place the sheet in a 200-degree oven and check every 30 minutes until edges show some charring, could take 4-5 hours. To make as a side dish: bake for 25-30 minutes and enjoy.
  7. If you are dehydrating, depending on how thick the slices of tomato are, most machines could take anywhere from 12-24 hours.
Recipe Notes

Three Cheese Lasagna

by

Needing a healthy recipe for your busy family?  Our Slow Cooker Three Cheese Lasagna is a delicious set it and forget it dish option that’s perfect for large families. Works just as well for meal prepping too!


Three Cheese Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 2/3 cup servings
Servings
12 2/3 cup servings
Three Cheese Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 2/3 cup servings
Servings
12 2/3 cup servings
Ingredients
Servings: 2/3 cup servings
Units:
Instructions
  1. Wash your hands and clean your preparation area. Wash the lid and rim area of the cans before opening.
  2. In a large pan, add ground beef and cook until brown.
  3. Once the beef is lightly browned, add the chopped onion and garlic to the pan. Cook until the onion turns translucent.
  4. Next, add diced and crushed tomatoes, salt, Italian seasoning, crushed red pepper, garlic powder, onion powder, and water and stir together. Reduce heat after 5-10 minutes.
  5. Add cottage cheese, 1 ½ cups of mozzarella cheese, and parmesan cheese to a bowl and mix until combined.
  6. Spray slow cooker with non-stick cooking spray and add the sauce mixture to the bottom of the slow cooker covering the entire bottom.
  7. Next, layer with noodles (noodles can be broken up to better fit the slow cooker) and top with a portion of the cheese mixture.
  8. Continue adding layers of sauce, pasta, and cheese mixture until finished. Finish with sauce on top and sprinkle remaining mozzarella cheese to top it off.
  9. Cook lasagna on low for 4-4.5 hours. Serve and enjoy!
Recipe Notes

Lemon Pepper Brussels Sprouts

by

Brussels sprouts are a nutritious vegetable packed with antioxidants, fiber, and vitamin C.  Deliciously sautéed or roasted Brussels sprouts for 30-40 minutes will have an exceptional caramelized flavor with a crispy center.  However, sautéing and steaming just under 15 minutes in your Instant Pot provides a nutritious side dish with just as much rich flavor. Save some cooking time and add the Lemon Pepper Brussels Sprouts to your weekly menu.


Lemon Pepper Brussels Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Lemon Pepper Brussels Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Rinse Brussel sprouts and slice off the bottom end. Remove any wilted leaves and slice vertically.
  2. Place Brussels sprouts in a 6-quart cooker, pour in chicken broth and olive oil, mix well.
  3. Set cooker to SAUTE. Add garlic powder and lemon pepper, combine evenly and cook for 5-8 minutes.
  4. Close the lid of your cooker set the steam release valve to a sealed position.
  5. Press MANUAL or PRESSURE COOK button for 6 minutes on HIGH PRESSURE.
  6. Quick-release after the alarm sounds, carefully remove the lid.
  7. Gently combine walnut pieces over Brussels sprouts.
  8. Use a slotting spoon to remove from the pot and serve.
  9. May squeeze half lemon over the side dish for additional flavor.
Recipe Notes

Roasted Fries

by

One of the most popular American side dishes without the saturated fat! While we are on the subject of cooking techniques, try roasting your French Fries with a little olive oil to get that crispy crunch!


Roasted Fries
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
5
Servings
5
Roasted Fries
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
5
Servings
5
Ingredients
Servings:
Units:
Instructions
Oven Instructions
  1. Clean preparation area and wash vegetables prior to preparation
  2. Preheat oven to 450*F.
  3. Clean preparation area and wash vegetables prior to preparation
  4. Line cookie sheet with foil.
  5. Place sliced russet potatoes into a large bowl.
  6. Add olive oil, kosher salt, black pepper, chili powder, and garlic powder to potatoes.
  7. Toss all ingredients together to get the potatoes evenly coated.
  8. Spread evenly on a lined cookie sheet. Roast in the oven for 20-25 minutes being sure to rotate after 10 minutes.
Air Fryer Instructions
  1. Clean preparation area and wash vegetables prior to preparation.
  2. Set the air fryer to 375 °F and preheat for 3-5 minutes.
  3. Place sliced russet potatoes into a large bowl.
  4. Add olive oil, kosher salt, black pepper, chili powder, and garlic powder to potatoes.
  5. Toss all ingredients together to get the potatoes evenly coated.
  6. Spread evenly on the air fryer basket/tray.
  7. Cook in the air fryer for 10-20 minutes until golden brown. Rotate potatoes every 5 minutes to ensure potatoes are evenly cooked.
  8. Remove potatoes from the air fryer and serve.
Recipe Notes

Lemon Almond Roasted Broccoli

by

With just the right amount of crunch and spice, our Lemon Almond Roasted Broccoli makes a great side dish for any celebration.


Lemon Almond Roasted Broccoli
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
Lemon Almond Roasted Broccoli
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
Servings: servings
Units:
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Spray non-stick spray on a baking sheet.
  2. In a small bowl, combine olive oil, red crushed pepper flakes, garlic powder, and cayenne powder.
  3. Place chopped broccoli into a large bowl and evenly pour in the olive oil mix. Distribute evenly over broccoli and gently mix until broccoli has been coated.
  4. Evenly spread broccoli on baking sheet leaving space in between.
  5. Roast broccoli for 8 to 10 minutes. Remove broccoli from oven and flip broccoli and evenly sprinkle almonds. Roast for an additional 8 to 10 minutes (or until desired doneness).
  6. Once broccoli is out of the oven, sprinkle with parmesan cheese and salt.
  7. Complete the dish by topping the broccoli with lemon zest and lemon juice. Serve and enjoy!
Recipe Notes

Translate:

Translate »