Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Quinoa Butternut Squash Fall Bake

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Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.


Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Start with a clean prep area and washed hands.
  2. Preheat oven to 350 degrees.
  3. Cook ground turkey in a skillet on medium heat until done.
  4. On a separate burner, cook quinoa according to the package instructions.
  5. In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
  6. Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
  7. Place in oven safe pan and bake for 55 minutes.
  8. Top dish with parmesan cheese and cranberries.

Herb Crusted Pork Chops

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These Herb Crusted Pork Chops are an easy way to dress up simple chops! Serve with a side of vegetables and potatoes and you’ve got a delicious meal!


Herb Crusted Pork Chops
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Rating: 4.67
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Servings Prep Time
6 15 minutes
Cook Time
16 minutes
Servings Prep Time
6 15 minutes
Cook Time
16 minutes
Herb Crusted Pork Chops
Votes: 3
Rating: 4.67
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Servings Prep Time
6 15 minutes
Cook Time
16 minutes
Servings Prep Time
6 15 minutes
Cook Time
16 minutes
Ingredients
Servings:
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Instructions
  1. Trim any excess fat from the pork chops.
  2. On a plate or a shallow pan, combine all the ingredients except the pork chops. Mix them well.
  3. Press the pork chops into the mixture. Make sure each pork chop gets an even coating on both sides.
  4. Cook the pork chops on the backyard grill or under the broiler for about 8 minutes on each side.
  5. To ensure that the pork is done, use a food thermometer to ensure the temperature reaches 145 degrees F.
Recipe Notes

Herb Crusted Pork Chops Nutrition Facts Serving size 1 pork chop (123g) servings per container 6 Amount per serving Calories 250 % Daily Value Total Fat 11 g 14 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 90 mg 30 % Sodium 220 mg 10 % Total Carbohydrate 6 g 2 % Dietary Fiber 0 g 0 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 29 g Vitamin D 1 mcg 6 % Calcium 73 mg 6 % Iron 2 mg 10 % Potassium 393 mg 8 %

Beef Stuffed Pasta

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Change up the classic pasta dinner to this Beef Stuffed Pasta recipe! It’s filling and serves 8.

https://www.youtube.com/watch?v=o13ucUPfnkM

Beef Stuffed Pasta a recipe by Dinner Tonight
Beef Stuffed Pasta
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Servings
8
Servings
8
Beef Stuffed Pasta a recipe by Dinner Tonight
Beef Stuffed Pasta
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Heat oven to 350°F.
  2. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  3. Cook and drain pasta shells as directed on package.
  4. Meanwhile, in 10-inch skillet, heat oil over medium heat until hot.
  5. Cook stir-fry vegetables, ground beef and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
  6. Add zucchini; cook 4 minutes, stirring occasionally.
  7. Stir in olives and 1/4 cup of the tomato sauce.
  8. Cook until hot, stirring frequently.
  9. Remove from heat.
  10. In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese. Stir in zucchini mixture until well mixed.
  11. Fill each cooked pasta shell with about 2 tablespoons zucchini mixture.
  12. Place in baking dish.
  13. Pour remaining tomato sauce over shells.
  14. Cover with foil; bake 30 minutes.
  15. Sprinkle with remaining 1/2 cup shredded cheese.
  16. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.
Recipe Notes

Beef Stuffed Pasta Nutrition Facts Serving size 8 (230g) servings per container Amount per serving Calories 370 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 220 mg 10 % Total Carbohydrate 49 g 18 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 % Calcium 15 % Iron 20 % Potassium 10 %

Sauteed Parmesan Vegetables

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Sautéed Parmesan Vegetables is a simple side dish that will impress! Add some color to your next meal and your dinner table!Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.


Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.
Sauteed Parmesan Vegetables
Votes: 1
Rating: 5
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Servings
4
Servings
4
Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.
Sauteed Parmesan Vegetables
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Rating: 5
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash and chop vegetables as indicated above.
  3. Heat skillet to medium; add vegetable oil.
  4. Add zucchini, squash, bell peppers and grape tomatoes and sauté until
  5. tender, about 10 minutes; turning occasionally.
  6. Place sautéed vegetable in large serving bowl; add dressing and parmesan cheese; mix until evenly coated.
Recipe Notes

Sauteed Parmesan Vegetables Nutrition Facts Serving size (283g) servings per container 4 Amount per serving Calories 140 % Daily Value Total Fat 9 g 12 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 180 mg 8 % Total Carbohydrate 13 g 5 % Dietary Fiber 3 g 11 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 76 mg 6 % Iron 1 mg 6 % Potassium 618 mg 15 %