Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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 %

Beef Stir Fry

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This simple Beef Stir Fry for Two is a great option for a go-to weeknight dinner.

Beef Stir Fry
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Servings
3 1.5 cup servings
Servings
3 1.5 cup servings
Beef Stir Fry
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Servings
3 1.5 cup servings
Servings
3 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
Units:
Instructions
  1. In a small bowl mix together the beef broth, soy sauce, sesame oil, garlic, ginger, honey and corn starch. Set aside
  2. Heat a medium skillet over high to medium high heat. Spray with non-stick cooking spray. Sauté the bell pepper and onion for 2 to 4 minutes. Add frozen broccoli and continue to sauté.
  3. Add beef and cook until no longer pink or an internal temperature of 145°F
  4. Stir the beef broth mixture and add to the skillet along with the bok choy. Cook until bok choy is wilted and the sauce is thick.
  5. Serve over cooked brown rice.
Recipe Notes

Beef Stir-Fry Nutrition Facts Serving size 1 1/2 cups (370g) servings per container 3 Amount per serving Calories 320 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 530 mg 23 % Total Carbohydrate 46 g 17 % Dietary Fiber 4 g 14 % Total Sugars 7 g Added Sugars 4 g 8 % Protein 24 g Vitamin D 0 mcg 0 % Calcium 65 mg 6 % Iron 2 mg 10 % Potassium 499 mg 10 %

Chai Tea Latte Instant Mix

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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.

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Chai Tea Latte Instant Mix
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Servings
26 3 tablespoon servings
Servings
26 3 tablespoon servings
Chai Tea Latte Instant Mix
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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

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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
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Servings
6 servings
Servings
6 servings
Beef Stuffed Acorn Squash
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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

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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
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Rating: 5
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Servings
4
Servings
4
Beef and Broccoli Stir Fry
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Rating: 5
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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