Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Black Bean Dip

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🥕🫘 Looking for a nutritious and delicious snack? Try our Black Bean Dip served with whole wheat crackers and fresh carrots!

Packed with protein, fiber, and flavor, this tasty combination makes a satisfying snack that fuels your day while helping you meet your nutrition goals.

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Black bean dip on a platter served with carrots and crackers.
Black Bean Dip
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Servings
12 4 Tablespoon Servings
Servings
12 4 Tablespoon Servings
Black bean dip on a platter served with carrots and crackers.
Black Bean Dip
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Servings
12 4 Tablespoon Servings
Servings
12 4 Tablespoon Servings
Ingredients
Servings: 4 Tablespoon Servings
Units:
Instructions
  1. In a medium skillet add olive oil and sauté the onion, bell pepper, garlic, cumin and chili powder for 5 minutes or until soft.
  2. Remove from heat.
  3. In a food processor add black beans, onion mixture, lime juice, vegetable broth.
  4. Process until smooth.
  5. Transfer into a small serving bowl and refrigerate until serving. Serve with vegetables or whole wheat crackers.
Recipe Notes

*Nutritional analysis does not include vegetables, chips, crackers, etc. for dipping

Black Bean Dip Nutrition Facts Serving size 4 tablespoons (61g) servings per container 12 Amount per serving Calories 50 % Daily Value Total Fat 1.5 g 2 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 160 mg 7 % Total Carbohydrate 8 g 3 % Dietary Fiber 3 g 11 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 2 g Vitamin D 0 mcg 0 % Calcium 17 mg 2 % Iron 1 mg 6 % Potassium 138 mg 2 %

Asian Tilapia with Red Pepper and Scallion Slaw

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Fresh, flavorful, and ready in minutes! This Asian Tilapia with Red Pepper & Scallion Slaw combines tender citrus-soy marinated tilapia with a crisp, colorful slaw featuring cucumber, red pepper, scallions, and a hint of sesame. It’s a light, healthy meal packed with bold flavor and just the right amount of crunch.


Asian Tilapia with Red Pepper and Scallion Slaw
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Servings
2 5 oz fillets
Servings
2 5 oz fillets
Asian Tilapia with Red Pepper and Scallion Slaw
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Servings
2 5 oz fillets
Servings
2 5 oz fillets
Ingredients
Servings: 5 oz fillets
Units:
Instructions
  1. Prepare the Marinade:
  2. In a shallow dish, combine all ingredients through the olive oil. Add fillets (covering both sides) and refrigerate at least 30 minutes.
  3. Prepare the Slaw:
  4. Combine all ingredients. Refrigerate at least 1 hour before serving (the longer it marinates, the spicier it gets).
  5. For Cooking:
  6. Heat skillet to medium high. Add fish to skillet. Cook 3-4 minutes on each side.
  7. Plate the tilapia and top with the red pepper and scallion slaw.
Recipe Notes

Asian Tilapia with Red Pepper & Scallion Slaw Nutrition Facts Serving size 1 fillet servings per container 2 Amount per serving Calories 250 % Daily Value Total Fat 7 g 9 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 70 mg 23 % Sodium 510 mg 22 % Total Carbohydrate 17 g 6 % Dietary Fiber 2 g 7 % Total Sugars 10 g Added Sugars 3 g 6 % Protein 30 g Vitamin D 4 mcg 20 % Calcium 46 mg 4 % Iron 1 mg 6 % Potassium 727 mg 15 %

Mini Beef and Potato Casserole

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Mini Beef and Potato Casserole is the perfect comfort food without making a whole 9×13 inch dish. Ideal for two people + lunch for the following day.

Mini Beef and Potato Casserole
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Servings
4 servings
Servings
4 servings
Mini Beef and Potato Casserole
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat the oven to 350 Degrees F.
  2. In a skillet over medium high heat, saute the ground beef, mushrooms, onions, and garlic. Once the beef is browned and vegetables are soft, set aside.
  3. Slice the potatoes thinly and set aside,
  4. Mix the soup, milk, pepper, salt, and paprika in a bowl.
  5. In a loaf pan, spray with canola oil, and arrange half of the potato slices in the bottom of the pan.
  6. Spread half of the soup mixture on top of the potatoes then place the beef mixture on top. Layer the remaining potato slices and soup on top.
  7. Cover and bake in the oven for 45 minutes. Remove the cover, top with cheese, and bake for an additional 25 minutes. Remove from the oven and let set for 5-10 minutes to firm up before serving.
Recipe Notes

Hamburger Potato Casserole - C2 Nutrition Facts Serving size 1/4 of loaf pan (316g) 4 Amount per serving Calories 270 % Daily Value Total Fat 6 g 8 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 550 mg 24 % Total Carbohydrate 30 g 11 % Dietary Fiber 2 g 7 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 23 g Vitamin D 0.3 mcg 2 % Calcium 130 mg 10 % Iron 3.3 mg 20 % Potassium 1240 mg 25 %

Al Pastor Chickpea and Cauliflower Tacos

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These Al Pastor Chickpea and Cauliflower Tacos are the ultimate way to celebrate! We’ve traded the traditional meat for fiber-rich chickpeas and tender cauliflower, all simmered in a zesty, homemade pineapple-chipotle sauce that hits that perfect balance of sweet and heat.

It’s easy, vibrant, and takes just minutes in the skillet—perfect for a busy Tuesday night. Pile the mixture high into warm corn tortillas and get ready for a flavor explosion!


Al Pastor Chickpea and Cauliflower Tacos
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Servings
4 servings
Servings
4 servings
Al Pastor Chickpea and Cauliflower Tacos
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Drain 1/c cup of pineapple juice from can of pineapple chunks
  2. Transfer 1 cup of pineapple chunks and 1/2 cup of pineapple juice to a high-power blender. Add chipotle pepper, vinegar, garlic, chili powder, cumin, paprika, and oregano; blend mixture until completely smooth. Set aside.
  3. Heat 2 Tbsp. oil in a large skillet over medium. Once hot, add cauliflower, jalapeno and yellow onion; cook until softened, about 3 minutes.
  4. Add chickpeas; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp.
  5. Reduce the heat to low stir in the pineapple sauce, Simmer for 4-5 minutes or until the sauce has reduced and coats the chickpeas and cauliflower.
  6. Divide chickpea mixture evenly into 8 warmed tortillas.
Recipe Notes

Al Pastor Chickpea and Cauliflower Tacos Nutrition Facts Serving size 2 Tacos (380g) servings per container Amount per serving Calories 330 % Daily Value Total Fat 10 g 13 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 52 g 19 % Dietary Fiber 9 g 32 % Total Sugars 17 g Added Sugars 0 g 0 % Protein 10 g Vitamin D 0 mcg 0 % Calcium 71 mg 6 % Iron 3 mg 15 % Potassium 682 mg 15 %

Roasted Cabbage and Bratwurst

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This week’s featured recipe, Roast Cabbage & Bratwurst, brings German-inspired flavors together in an easy sheet pan meal filled with savory herbs, roasted vegetables, and hearty chicken bratwurst.

Why we love this recipe:

  • One-pan meal
  • Easy cleanup
  • Great for meal prep
  • No added salt recipe
  • Packed with flavor and texture

Instead of relying on added salt, this recipe builds flavor with:

  • Apple cider vinegar
  • Ground mustard powder
  • Garlic & onions
  • Smoked paprika & herbs

Roasting vegetables helps bring out their natural sweetness and depth of flavor, while ingredients like apple cider vinegar, herbs, spices, garlic, and mustard powder create bold flavor naturally, making it easier to keep sodium in check while still enjoying satisfying meals. Small cooking techniques and ingredient swaps can make a big difference in building flavor without relying on added salt.

Roasted Cabbage and Bratwurst
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Servings
5 servings
Servings
5 servings
Roasted Cabbage and Bratwurst
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Servings
5 servings
Servings
5 servings
Ingredients
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Instructions
  1. Preheat oven to 425°F.
  2. Arrange cabbage and onions on a large sheet pan.
  3. In a small bowl, whisk together olive oil, garlic, mustard powder, smoked paprika, caraway seeds, thyme, black pepper, and apple cider vinegar.
  4. Drizzle mixture over cabbage and onions. Toss gently to coat evenly.
  5. Place bratwurst links between the vegetables on the sheet pan.
  6. Bake for 35-40 minutes, turning the cabbage and bratwurst halfway through, until the cabbage is caramelized and the bratwurst is cooked through.
  7. Sprinkle with fresh parsley before serving.
Recipe Notes

Roast Cabbage & Bratwurst Nutrition Facts Serving size 1/5 recipe 5 Amount per serving Calories 200 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 60 mg 20 % Sodium 510 mg 22 % Total Carbohydrate 16 g 6 % Dietary Fiber 6 g 21 % Total Sugars 9 g Added Sugars 2 g 4 % Protein 16 g Vitamin D 0.1 mcg 0 % Calcium 100 mg 8 % Iron 2.8 mg 15 % Potassium 540 mg 10 %