Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chai Tea Latte Instant Mix

by

With a few pantry staples, you can whip up your own Chai Tea Latte mix at home. Perfect for a cool night or as a last-minute hostess gift.

picture of woman in red sweater

Chai Tea Latte Instant Mix
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
26 3 tablespoon servings
Servings
26 3 tablespoon servings
Chai Tea Latte Instant Mix
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
26 3 tablespoon servings
Servings
26 3 tablespoon servings
Ingredients
Servings: 3 tablespoon servings
Units:
Instructions
To make the Batch:
  1. In a large bowl combine all ingredients. Use whisk to combine all ingredients.
  2. Store in an airtight container (2 quart jars or 3 pint jars)
To make an individual Chai Tea Latte:
  1. Mix 3 tablespoons of Chai Tea Mix with 8 ounces of hot water. Enjoy!
Recipe Notes

Instant Chai Tea mix may have approximately 6 to 12 mg of caffeine per serving of mix or serving of mix with 8 oz. of water.

Beef Stuffed Acorn Squash

by

It’s fall somewhere, right? Try out this cozy Beefy Stuffed Acorn Squash to make good use of those squashes available at the grocery store!


Beef Stuffed Acorn Squash
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
Beef Stuffed Acorn Squash
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 your hands and clean your preparation area. Rinse acorn squash under cool running water to remove dirt and debris. Preheat oven to 375*F.
  2. On a cutting board, slice each acorn squash in half as well as cut a slice off of the bottoms of each half, so the squash rests, inside pointing up. Remove the seeds and fibrous strands.
  3. Rest the six squash halves facing up on a baking sheet. Distribute the olive oil over the flesh of the squash, and sprinkle cinnamon over the halves.
  4. Roast in the oven for 35 minutes.
  5. While squash is roasting, in a large skillet over medium to medium-high heat, begin to brown the meat and discard any excess fat. Add in the onion, garlic, and ginger and cook until the onion is soft.
  6. Add the drained peas and carrots, and diced tomatoes plus their juices to the pan. Begin to heat through.
  7. Add in all of the spices and cook until flavors are combined.
  8. Remove the squash from the oven and spoon the beef mixture into the centers of the squash halves. Return the stuffed squash halves to the oven and cook for another 20 minutes. Cover with foil if you are worried about the beef mixture drying out.
  9. Remove and serve hot. Remove the skin of the acorn squash and discard it as you are eating.
Recipe Notes

Beef and Broccoli Stir Fry

by

Looking for a quick meal tonight for dinner? Try our beef and broccoli stir fry, that is sure to be a new family favorite!


Beef and Broccoli Stir Fry
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4
Servings
4
Beef and Broccoli Stir Fry
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Combine beef, garlic, ginger, and soy sauce in a bowl and let stand
  2. Wash broccoli thoroughly and cut into florets
  3. Heat oil in large nonstick skillet or wok over medium-high heat; add broccoli florets and then stir-fry for 2 minutes
  4. Add 1/2 cup water and stir until water evaporates
  5. Add beef mixture and stir fry for 3 minutes
  6. Stir together broth and corn starch, add to meet and stir-fry until sauce is thickened, about 2-4 minutes longer.
Recipe Notes

Turkey Tacos and Cranberry Salsa

by

Try this turkey and cranberry twist on the classic taco! Either you can brown some ground turkey or use turkey leftovers!

Turkey Tacos and Cranberry Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1 Taco + 3 Tbsp Salsa
Servings
8 1 Taco + 3 Tbsp Salsa
Turkey Tacos and Cranberry Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1 Taco + 3 Tbsp Salsa
Servings
8 1 Taco + 3 Tbsp Salsa
Ingredients
Cranberry Salsa
Tacos
Servings: 1 Taco + 3 Tbsp Salsa
Units:
Instructions
  1. Clean your area and wash your hands before you begin.
  2. Add frozen cranberries, apple, jalapeno, sugar, ginger, cilantro, and lemon juice to a skillet on medium heat and allow ingredients to cook together.
  3. Either use an immersion blender to blend salsa together in the pan or transfer the ingredients to a blender and blend until desired consistency.
  4. Next, brown the ground turkey in a skillet until it reaches 165 °F.
  5. Place ground turkey and the taco toppings (cheese, lettuce, and cilantro) in separate bowls for assembly.
  6. On a corn tortilla place the turkey, then lettuce, then cranberry salsa, then cheese.
  7. Top off the tacos with cilantro and enjoy!
Recipe Notes

Turkey Tacos and Cranberry Salsa Nutrition Facts Serving size 1 Taco + 3 Tbsp Salsa (147g) servings per container 8 Amount per serving Calories 190 % Daily Value Total Fat 7 g 9 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 100 mg 4 % Total Carbohydrate 18 g 7 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 2 g 4 % Protein 14 g Vitamin D 0 mcg 0 % Calcium 68 mg 6 % Iron 1 mg 6 % Potassium 196 mg 4 %

Pumpkin Pie Parfait

by

Have you ever wondered what makes pumpkins orange? It’s Beta-Carotene! Beta-carotene is a carotenoid that can be converted into a form of vitamin A in the body. Vitamin A helps form and maintain healthy skin, teeth, skin, and promotes good vision. These yummy pumpkin pie parfaits are a delicious way to get your vitamin A in for the day! This dessert is a healthier alternative to traditional pumpkin pie that may be full of unneeded calories.

https://www.nlm.nih.gov/medlineplus/ency/article/002400.htm

Pumpkin Pie Cheesecake Parfait
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
6 parfait 20 minutes
Servings Prep Time
6 parfait 20 minutes
Pumpkin Pie Cheesecake Parfait
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
6 parfait 20 minutes
Servings Prep Time
6 parfait 20 minutes
Ingredients
Pumpkin pie layer
Yogurt layer
Crumble Layer
Servings: parfait
Units:
Instructions
Pumpkin Pie Layer
  1. Place all ingredients for Pumpkin Pie layer in a bowl, mix well.
Cheesecake Layer
  1. Measure out yogurt into a bowl.
Crumble Layer
  1. Place graham crackers in a plastic bag, crush until at desired texture.
Assembling the Parfaits
  1. Spoon a heaping tablespoon of pumpkin pie mixture into small 3 oz containers. Add a heaping tablespoon of yogurt, then top with a heaping tablespoon of crumble. Repeat adding a layer of pumpkin mixture, yogurt, and top with more crumble. Add whole almonds on top if desired. Store ingredients separately and assemble just before serving.
Recipe Notes

Nutrition Facts
Pumpkin Pie Cheesecake Parfait
Amount Per Serving
Calories 96 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 3mg 1%
Sodium 227mg 9%
Potassium 182mg 5%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 12g
Protein 5g 10%
Vitamin A 217%
Vitamin C 5%
Calcium 9%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.