Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Shrimp & Asparagus Risotto

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Shrimp & Asparagus Risotto is a perfect simple but elevated dinner for two.

Shrimp & Asparagus Risotto
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Servings
2 servings
Servings
2 servings
Shrimp & Asparagus Risotto
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Servings
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2 servings
Ingredients
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Instructions
  1. In a medium stock-pot, bring the chicken broth to a boil and then turn off the heat, cover to keep warm.
  2. Head the olive oil in a large skillet over medium heat, add the shallot and saute until softened. Add the garlic and saute until fragrant.
  3. Add the arborio rice and stir to coat in the olive oil and cook for about 1 minute.
  4. Add in ½ cup warm chicken stock and stir gently until nearly absorbed.
  5. Continue to add in chicken stock ½ cup at a time allowing the rice to absorb the liquid between each turn.
  6. At about the halfway point of the liquid addition, add in the asparagus and the shrimp.
  7. Once all the liquid has been used and the shrimp is cooked and has reached a minimum internal temperature of 165 Degrees F, remove from heat.
  8. Stir in the parmesan cheese and pepper. Serve.
Recipe Notes

Shrimp and Asparagus Risotto - C2 Nutrition Facts Serving size 4 oz shrimp + half risotto (583g) 2 Amount per serving Calories 510 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 175 mg 58 % Sodium 570 mg 25 % Total Carbohydrate 68 g 25 % Dietary Fiber 5 g 18 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 36 g Vitamin D 0 mcg 0 % Calcium 200 mg 15 % Iron 2.6 mg 15 % Potassium 700 mg 15 %

Baked Risotto with Lemon Seared Scallops

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Risotto + Scallops = A Classic Romantic Combo! Normally a more labor-intensive dish reserved for fancy date nights our, our simplified baked version will bring you all the flavors you crave with minimal hands-on cooking time. Packed with leafy greens for fiber and finished with lemony scallops for a lean protein boost, this recipe is a sure-fire way to show your family (and your heart-health!) some love!

Baked Risotto with Lemon Seared Scallops
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Servings
8 servings
Servings
8 servings
Baked Risotto with Lemon Seared Scallops
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8 servings
Servings
8 servings
Ingredients
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Instructions
  1. Pre-heat the oven to 350 degrees, arranging a rack in the middle of the oven.
  2. Heat 1 Tbsp. olive oil in a 3-4 quart Dutch oven over medium heat. Add sliced onion and garlic powder, and sauté about 2 minutes until it begins to soften. Add the rice and stir until each grain is coated and begins to lightly toast (approximately 1-2 minutes).
  3. Turn heat up to high and pour white wine vinegar into the Dutch oven, scraping the pan and stirring constantly until liquid cooks out. Add 4 cups of the chicken broth into the pot, stirring to combine well, and bring to a boil.
  4. Cover the Dutch oven with the lid and place in the oven to bake for 15-20 minutes until rice is just slightly underdone.
  5. Remove risotto from the oven, and place back on the stove over medium heat. Uncover and add the leftover 1 ½ cups chicken broth, parmesan cheese, 1 Tbsp. butter, black pepper, kale, and Swiss chard. Continue to cook, stirring constantly until liquid absorbs and rice becomes creamy (about 5-7 minutes).
  6. Stir in the pesto and the frozen peas to the finished risotto.
  7. In a separate pan, heat the remaining 1 Tbsp. olive oil and ½ Tbsp. butter over medium heat. Add the scallops and sauté 2-3 minutes per side or until golden brown (internal temperature of 145 degrees). Season with Italian seasoning and drizzle with lemon juice, spooning remaining oil and butter over scallops to coat.
  8. Serve the risotto immediately in bowls, topped with the seared scallops. Enjoy!
Recipe Notes

Marry Me Chicken

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Love is in the air… and in the kitchen! 🍽️💕 This Valentine’s season, show your love with a cozy, homemade dinner. We’re giving Marry Me Chicken a heart-healthy makeover—just as romantic, but even better for you. Lighter ingredients, same irresistible flavor!


Marry Me Chicken
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Servings
4 servings
Servings
4 servings
Marry Me Chicken
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Pat the chicken dry and season both sides with salt, pepper, garlic powder and onion powder.
  2. Place a large skillet over medium heat and coat lightly with cooking spray. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Work in batches if needed. Remove chicken from the skillet and set aside.
  3. In the same skillet, spray additional oil and add the minced garlic. Sauté for 1 minute until fragrant then add the oregano, thyme, and crushed red pepper flakes sautéing an additional minute.
  4. Pour in the low-sodium chicken broth and add the sun-dried tomatoes, bring to a simmer. Simmer for 2-3 minutes. Turn heat to low and whisk in the Greek yogurt until well combined.
  5. Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat.
  6. Place one-piece of chicken per plate, spoon ¼ of the sauce on the top, and sprinkle with ½ tablespoon parmesan.
  7. Pair with quinoa, brown rice, or a side of steamed broccoli.
Recipe Notes

Marry Me Chicken Nutrition Facts Serving size 4 oz (197g) servings per container 4 Amount per serving Calories 170 % Daily Value Total Fat 2.5 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 70 mg 23 % Sodium 450 mg 20 % Total Carbohydrate 6 g 2 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 86 mg 6 % Iron 2 mg 10 % Potassium 270 mg 6 %

Pasta with Spinach Sauce

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This simple pasta dish is quick to make and tastes amazing. The spinach packs a bright flavor. Serve as a side or main dish. Leftovers can be reheated with a little bit of water to loosen the sauce.


Pasta with Spinach Sauce
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Servings
4 1 cup servings
Servings
4 1 cup servings
Pasta with Spinach Sauce
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Servings
4 1 cup servings
Servings
4 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Cook pasta until al dente, following package directions omitting salt. Before draining, reserve at least ½ cup of pasta cooking water and set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat.
  3. Add garlic and cook for about 1 to 2 minutes until fragrant.
  4. Add part of the spinach and season with salt. Stir until wilted adding handfuls of spinach at a time.
  5. When the spinach is wilted, but still bright green, stir in cream cheese and 1/3 cup pasta water. Save remaining pasta water to loosen the sauce, if needed.
  6. Add grated parmesan cheese and nutmeg to the sauce and stir well.
  7. Drain pasta and add to the skillet. Serve immediately with a drizzle of olive oil and black pepper.
Recipe Notes

Pasta with Spinach Sauce Nutrition Facts Serving size 1 Cup (169g) servings per container 4 Amount per serving Calories 310 % Daily Value Total Fat 6 g 8 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 540 mg 23 % Total Carbohydrate 50 g 18 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 15 g Vitamin D 0 mcg 0 % Calcium 285 mg 20 % Iron 3 mg 15 % Potassium 153 mg 4 %

Parmesan Pasta Chips

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If you’re looking for a delicious, easy, on-the-go snack, then our Parmesan Pasta Chips are just for you! With their crunch and cheese flavor these pasta chips are sure to be all the rave! Parmesan Pasta Chips

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Parmesan Pasta Chips
Parmesan Pasta Chips
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Servings
2 1 cup pasta chips + ¼ cup marinara sauce
Servings
2 1 cup pasta chips + ¼ cup marinara sauce
Parmesan Pasta Chips
Parmesan Pasta Chips
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Servings
2 1 cup pasta chips + ¼ cup marinara sauce
Servings
2 1 cup pasta chips + ¼ cup marinara sauce
Ingredients
Servings: 1 cup pasta chips + ¼ cup marinara sauce
Units:
Instructions
  1. Clean and prep cooking area.
  2. Cook pasta according to the packaging.
  3. Once pasta is cooked, drain it, and set it aside.
  4. To a large mixing bowl, add your cooked pasta, olive oil, parmesan cheese (1 Tbsp), minced garlic, garlic powder (½ tsp), onion powder, cayenne pepper, and Italian seasoning. Mix until well combined.
  5. Air Fryer: If you are using an air fryer, add pasta to basket and cook at 375 degrees for 15 minutes or until crunchy. Mix pasta every 3-5 minutes for the first 10 minutes and every minute thereafter during cooking time to avoid burning. Oven: If you are using an oven, pre heat oven to 400 degrees and cook pasta chips for 15- 25 minutes or until crunchy. Mix every 3-5 minutes to allow even baking.
  6. Once pasta chips are done, mix with the remaining parmesan cheese and garlic powder and top with red pepper flakes and parsley.
  7. Serve with ¼ cup of marinara sauce (per serving) to dip and enjoy!
Recipe Notes

Parmesan Pasta Chips Label