Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Southwest Tortellini Pasta Salad

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🌮🥗 Spice up your lunch with the Southwest Tortellini Pasta Salad! 🥗🌮

Need something fresh, filling, and full of flavor? This tossed-together gem hits all the notes:

✨ What’s inside
• Three-cheese tortellini
• Grilled chicken
• Corn & black beans
• Red bell pepper, cherry tomatoes & avocado
• Red onion + cilantro

✨ The zesty dressing
Made with avocado oil, lime juice, rice vinegar, garlic, chili powder & cumin — balanced with a touch of sugar. 💥

✨ Why you’ll love it

  • Great mix of protein + veggies = satisfying, yet light

  • Tex-Mex vibes make it fun & vibrant

  • Super flexible: serve it as a side, a main, or even pack it for lunch tomorrow

🕒 Takes just a little prep time and then literally toss ‘n’ go. 😋

Southwest Tortellini Pasta Salad
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Servings
8 1 cup servings
Servings
8 1 cup servings
Southwest Tortellini Pasta Salad
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Salad
Dressing
Servings: 1 cup servings
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Instructions
  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
  3. Combine all the dressing ingredients in a resealable jar. Shake until combined. Pour the desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
Recipe Notes

Veggie Chocolate Brownies

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Indulge in the ultimate guilt-free treat! These veggie-loaded chocolate brownies are rich, fudgy, and packed with nutrients. Who knew being healthy could taste this good? Perfect for satisfying your sweet tooth without the guilt!


Veggie Chocolate Brownies
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Servings
16 1x1 inch servings
Servings
16 1x1 inch servings
Veggie Chocolate Brownies
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Servings
16 1x1 inch servings
Servings
16 1x1 inch servings
Ingredients
Servings: 1x1 inch servings
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Instructions
  1. Place the whole dates in small bowl and pour hot water over them allowing them to soak until soft (about 30 minutes)
  2. Preheat oven to 350 degrees F. Prepare an 8x8 baking dish with lined parchment paper.
  3. Blend soaked dates (undrained) with finely shredded zucchini, maple syrup, and vanilla until smooth and set aside.
  4. Combine oat flour, cocoa powder, sugar, baking soda, and salt in bowl and stir together. Add in blended date and zucchini mixture until all is moistened.
  5. Pour thick batter into prepared pan and bake for 25 minutes or until brownies are no longer liquid in the middle and edges are firm.
  6. Allow to cool before eating!
Recipe Notes

Peachy Blueberry Sorghum Cobbler

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An easy and delicious cobbler that you can make 2 different ways.  Try this gluten-free recipe traditionally made in the oven, or quickly using your multifunction cooker.


Peachy Blueberry Sorghum Cobbler
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Servings
8
Servings
8
Peachy Blueberry Sorghum Cobbler
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Servings
8
Servings
8
Ingredients
Dough
Fruit Filling
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Instructions
Multifunction Cooker Instructions (Instant-pot)
  1. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Knead margarine into dry mixture with fork or hands until mixture is course. Pour in almond milk and combine. Set aside.
  2. Select the SAUTE function on normal heat, on your multifunction cooker. Pour frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice into the cooker. Cook together for 2 minutes until the fruit is defrosted and juices are released. Select CANCEL on the cooker to prevent burning. Add water and stir together.
  3. Pour batter over fruit mixture, do not stir or spread. Secure the lid.
  4. Select MANUAL or PRESSURE COOK on NORMAL HEAT for 12 minutes.
  5. After cooking is complete, use a NATURAL RELEASE (about 10 minutes) and let cool for a few minutes. Liquid should thicken as it cools. Serve warm.
Oven Instructions (exclude added water)
  1. Preheat oven to 375 degrees F. Melt 2 Tbsp. of margarine in an 8X8 baking dish in the oven. Once melted, set aside.
  2. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Add almond milk and combine. Set aside.
  3. In a medium bowl, combine frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice.
  4. Pour batter over melted margarine in pan, then slowly pour fruit filing mixture over batter. Do not stir or spread.
  5. Bake in oven for 40 minutes until fruit is bubbling and crust is brown.
  6. Store any leftover cobbler covered in the refrigerator for 3-4 days. To reheat, bake covered in a 350 degree F oven for 15-20 minutes until warm.
Recipe Notes

Recipes meets Dinner Tonight Recipe criteria with a per-serving Vitamin C content of above 10%

Tropical Tapioca Pudding

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It’s National Tapioca Day, June 28th! Celebrate by making your own tapioca pudding for dessert tonight. Try this tropical twist on tapioca for a sweet summer time treat.

 

My kids absolutely adore this version of tapioca pudding, the sweet mangos on top add just a bit of extra flavor that makes this pudding taste so good!


Tropical Tapioca Pudding
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Servings
4
Servings
4
Tropical Tapioca Pudding
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Rating: 5
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Servings
4
Servings
4
Ingredients
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Instructions
  1. In a medium saucepan, bring the unsweetened coconut milk and skim milk to a slow boil on medium heat. Stir constantly until milk begins to foam.
  2. Pour in tapioca pearls and sugar, stir constantly in a full boil, about 5-10 minutes.
  3. Remove from heat and stir in coconut extract. Cool for 3-5 minutes in saucepan.
  4. Spoon pudding in 4- four ounce dishes. Top pudding with ¼ cup of diced mango. Add mint leaves for a garnish.
  5. Serve immediately or keep chilled in the refrigerator for up to 2 days.
Recipe Notes

Pecan Apple Spice Cookies

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Pecan Apple Spice Cookies set on a plate. Try these delicious Pecan Apple Spice Cookies to get a delicious taste of fall! Perfect for any holiday cookie trade party!

Pecan Apple Spice Cookies set on a plate.
Pecan Apple Spice Cookies
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Rating: 4
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Servings
24
Servings
24
Pecan Apple Spice Cookies set on a plate.
Pecan Apple Spice Cookies
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Servings
24
Servings
24
Ingredients
Servings:
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Instructions
  1. Preheat oven to 350, clean area, and wash apples
  2. In a small bowl, combine, flour, oats, cinnamon, baking soda, and salt. Set aside.
  3. In a mixing bowl, mix with an electric mixer butter, sugar, brown sugar, egg, and vanilla until smooth.
  4. Slowly mix in flour mixture until smooth
  5. Fold in apple and pecans
  6. Form the dough into 1” balls, place on cookie sheet, and press down.
  7. Bake at 350 for 6-8 minutes
  8. Remove from oven and serve warm for that yummy warm fall feeling
Recipe Notes