Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Peachy Prosciutto Pizza

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The peak of Texas Hill Country peach season has arrived!  Although a little later this year, due to the Texas heat and dry conditions, peaches are still sweet as can be. Our Peachy Prosciutto Pizza is so delicious and easy to make.  Try making for brunch or appetizers as you start up the grill.


Peachy Prosciutto Pizza
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Servings
4 1/2 flatbread servings
Servings
4 1/2 flatbread servings
Peachy Prosciutto Pizza
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Servings
4 1/2 flatbread servings
Servings
4 1/2 flatbread servings
Ingredients
Servings: 1/2 flatbread servings
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Instructions
Oven Instructions
  1. Preheat the oven to 425F.
  2. Spray flatbread with olive oil cooking spray, and place in preheated oven for 5 minutes.
  3. Remove flatbread from the oven and top with mozzarella, prosciutto, goat cheese, and peaches.
  4. Place flatbread in the oven to toast for 8-10 minutes, until bread is golden and cheese is melted.
  5. Remove from the oven and top with basil and arugula.
  6. Drizzle balsamic glaze over each flatbread pizza.
Air Fryer Instructions
  1. Spray flatbread with olive oil cooking spray, and top flatbread with mozzarella and goat cheese.
  2. Place in the air fryer for 5 minutes at 400F.
  3. Remove flatbread and add prosciutto and sliced peaches.
  4. Place again in the air fryer for 5 minutes at 400F.
  5. Remove flatbread and top with basil and arugula.
  6. Drizzle balsamic glaze over each flatbread pizza.
Recipe Notes

 Balsamic Vinegar Glaze may contain added sugars. 1 serving of Peachy Prosciutto Pizza contains: 

¼ tbsp = 1.75 grams or 3.5% or 4% DV added sugars 

Beet and Butternut Squash Roasted Salad

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This salad is as nutritious as it is beautiful! Packed with the powerful nutrition of beets, butternut squash, and arugula this is the perfect lunch salad or dinner salad with some added protein like grilled steak or chicken! Elevate your next salad with this Beet & Butternut Squash Roasted Salad.


Beet and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Beet and Butternut Squash Roasted Salad
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
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Instructions
  1. Preheat oven to 400 degrees.
  2. On a foil-lined baking sheet, spread the squash and beets in a single layer. Bake in the over for 20-25 minutes or until the squash and beets are soft.
  3. On a separate baking sheet, spread the chopped pecans and bake for 3-4 minutes or until fragrant. Take care not to burn.
  4. While the squash and beets are roasting in the oven, in a small saucepan begin to heat the balsamic vinegar and maple syrup together. Stir frequently and bring to a slight simmer to reduce.
  5. Fill a large bowl with the arugula, place the roasted squash and beets on top of the arugula, drizzle with the balsamic reduction. Top with the toasted pecans and goat cheese. Serve warm.
Recipe Notes

Apricot & Tomato Salad

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Apricot season is short but these fruits are well worth the wait! Apricot & Tomato salad is a perfect way to get your fill of apricots this summer.


Apricot & Tomato Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Apricot & Tomato Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse all fruits under cool running water to remove dirt and debris.
  2. Slice tomatoes and apricots into bite-sized wedges and place in a large bowl.
  3. Slice the red onion into very thin strips and place them in the bowl as well.
  4. In a small bowl, combine the vinegar, honey, and mustard until smooth and combined. Pour vinegar dressing over the tomato combination and stir to evenly distribute.
  5. Top with goat cheese and almonds just before serving.
Recipe Notes

Kale Winter Salad

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After all of the holiday treats, treat yourself to an easy healthy salad. This salad has the flavors of holidays while being a lighter option for a lunch or dinner after all of those heavy meals!

Kale Winter Salad
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Servings
4
Servings
4
Kale Winter Salad
Votes: 1
Rating: 5
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Wash your hands and clean your preparation area.
  2. In a bowl, place the de-stemmed, washed, and chopped kale.
  3. Add the apple, cranberries, walnuts and goat cheese.
  4. In a small bowl combine the balsamic vinegar, olive oil, and salt. Pour over salad, toss, and serve.
Recipe Notes

Kale Winter Salad Nutrition Facts Serving size (125g) servings per container 4 Amount per serving Calories 240 % Daily Value Total Fat 16 g 21 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 130 mg 6 % Total Carbohydrate 25 g 9 % Dietary Fiber 3 g 11 % Total Sugars 18 g Added Sugars 7 g 14 % Protein 5 g Vitamin D 0 mcg 0 % Calcium 53 mg 4 % Iron 1 mg 6 % Potassium 223 mg 4 %

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Lemon-Blueberry Salad

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This easy and fresh recipe for Lemon-Blueberry Salad, which features spinach, kale, and blueberries, is the perfect quick side dish for those busy back-to-school nights.


 close up photo of blueberry-lemon salad

It includes a bright and flavorful, “make-your-own-dressing” and includes a healthful variety of fruits and vegetables. It’s easy and simple that you can make it any night of the week, and delicious enough for weekend entertaining.


lemon blueberry salad title card
Lemon-Blueberry Salad
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Servings Prep Time
6 people 10 minutes
Servings Prep Time
6 people 10 minutes
lemon blueberry salad title card
Lemon-Blueberry Salad
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Servings Prep Time
6 people 10 minutes
Servings Prep Time
6 people 10 minutes
Ingredients
Servings: people
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Instructions
  1. Wash your hands and clean your food preparation area.
  2. Wash all produce and fruits before preparing the salad.
  3. Place the mixed greens in a bowl. (If you don’t have mixed greens, use what greens you have on hand.)
    lemon blueberry salad
  4. Toss with olive oil, lemon zest, lemon juice, and blueberries.
  5. Divide among 6 servings and top each serving with 1 tablespoon of goat cheese.
Recipe Notes

Lemon Blueberry Salad Nutrition Facts Serving size (97g) servings per container 6 Amount per serving Calories 80 % Daily Value Total Fat 4 g 5 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 105 mg 5 % Total Carbohydrate 6 g 2 % Dietary Fiber 1 g 4 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 114 mg 8 % Iron 1 mg 6 % Potassium 29 mg 0 %