Name: Garden Vegetable Sandwich
Yield: 4 sandwiches
Ingredients: 8 slices whole grain sandwich bread; 5 ounces nonfat cream cheese (softened); 3 ounces Greek yogurt (plain); 3 Tablespoons fresh dill sprigs; 3 Tablespoons green onion (green onion); 1/2 teaspoon black pepper (ground); 2 small English cucumbers (thinly sliced); 1 cup green leaf lettuce (shredded); 8 slices tomato

Garden Vegetable Sandwich

July 9, 2025 by Dinner Tonight

Looking for a cool way to stay refreshed AND healthy? Try our Garden Vegetable Sandwich — packed with crisp cucumbers, juicy tomatoes, and leafy lettuce on whole grain bread. It’s the perfect no-cook meal to help you stay chill and sneak more veggies into your day!

Garden Vegetable Sandwich

Servings

4 sandwiches

Servings

4 sandwiches

Garden Vegetable Sandwich

Servings

4 sandwiches

Servings

4 sandwiches

Ingredients

8 slices whole grain sandwich bread
5 ounces nonfat cream cheese softened
3 ounces Greek yogurt plain
3 Tablespoons fresh dill sprigs
3 Tablespoons green onion green onion
1/2 teaspoon black pepper ground
2 small English cucumbers thinly sliced
1 cup green leaf lettuce shredded
8 slices Tomato

Servings: sandwiches

Units:

Instructions

Wash your hands and clean your preparation area.
Wash Cucumber and Tomatoes, slice and set aside.
Wash, dry and shred lettuce then set aside.
Stir together softened cream cheese and yogurt, then add dill, green onion, and pepper. Mix well.
Spread the mixture on each slice of bread then top bottom bread slice with cucumber, lettuce, tomato and additional slice of bread.

Recipe Notes

Quinoa and Chickpea Tabbouleh

March 12, 2025 by Dinner Tonight

Spring is in the air, and it is a great time to enjoy the fresh tastes of the season. Try this delicious dish packed with fresh vegetables and whole grains.

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

3 cups quinoa cooked
1 cup chickpeas canned
3 medium Roma tomatoes
1 cup cucumber peeled and chopped
1 cup carrots shredded
1/2 cup green onion chopped
1/4 cup parsley chopped
10 mint leaves chopped
1/4 cup lime juice
2 Tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your preparation area.
Prepare the quinoa according to package directions.
Drain and rinse chickpeas and then chop and set aside.
Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
In a small bowl, mix the lime juice, olive oil, garlic, cumin, salt, and pepper. Then pour the dressing mixture over the tabbouleh mixture and stir until well mixed.
For a more flavorful dish, refrigerate 30-60 minutes before serving.

Recipe Notes

Corn and Bell Pepper Salad

March 20, 2024 by Dinner Tonight

Light up your week with this bright and colorful salad! Looking to add more veggies to your meals? Try this Sunshine Corn and Bell Pepper Salad – the perfect summer side dish! Sweet corn and bell peppers make this the taste of sunshine on a plate!

Corn and Bell Pepper Salad

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Corn and Bell Pepper Salad

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

Dressing

1/4 cup olive oil
1/4 cup diced red onion
1/4 cup white wine vinegar
1/4 cup cilantro chopped
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika

Salad

4 cups Corn off the cob or frozen (defrosted)
1 cup cherry tomatoes sliced
1 green bell pepper diced
Zest of 1 lemon about 3 tablespoons
juice of 1 lemon about 3 tablespoons
1/2 avocado diced
1/3 cup green onion diced

Servings: 1 cup servings

Units:

Instructions

Wash hands and clean preparation area.
Combine all dressing ingredients into a bowl and mix. Set aside.
In a large bowl combine all other salad ingredients.
Pour mixed dressing over other salad ingredients and mix well.
Serve immediately.

Recipe Notes

Creamy Hamburger Potato Soup

December 12, 2022 by Dinner Tonight

CREAMY + CHEESY – You don’t want to miss out on this loaded potato soup. It’s full of protein and creamy enough to satisfy your cravings!

Creamy Hamburger Potato Soup

CourseMain Dish

Servings

12 2 cup servings

Servings

12 2 cup servings

Creamy Hamburger Potato Soup

CourseMain Dish

Servings

12 2 cup servings

Servings

12 2 cup servings

Ingredients

1 pound lean ground beef
1 cup yellow onion diced
6 cup russet potatoes diced
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon Cajun creole seasoning
4 cup low sodium chicken broth
1 cup skim milk
1 cup low-fat cheddar cheese shredded
1/2 cup green onion

Servings: 2 cup servings

Units:

Instructions

Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
Brown ground beef with yellow onion in a dutch oven or soup pot. Remove from pan and reserve for later.
Add diced potatoes to the pot with salt, pepper, and cajun seasoning. Saute for 3-5 minutes.
Add chicken broth to pot, bring to a boil, and cook potatoes until soft.
Using a potato masher, mash potatoes until they reach your desired consistency.
Add cooked ground beef, milk, ½ cup of shredded cheese, and ¼ cup of green onion.
Simmer for about 30 minutes or until ready to serve.
Serve garnished with remaining cheddar cheese and green onion.

Recipe Notes

Cilantro Lime Grilled Shrimp with Dip

July 23, 2021 by Dinner Tonight

Here’s a zesty dish that you can grill anytime! This flavorful marinade will give your shrimp a boost of flavor. Plus, it’s easy to make and quick to grill.

Cilantro Lime Grilled Shrimp with Dip

Servings

5 1/3 cup servings

Servings

5 1/3 cup servings

Cilantro Lime Grilled Shrimp with Dip

Servings

5 1/3 cup servings

Servings

5 1/3 cup servings

Ingredients

Marinade

1 pound shrimp; frozen or fresh peeled and deveined
1 Tablespoon jalapeno
1 cup green onion
2 cup cilantro
4 teaspoons lime zest
1/4 cup lime juice est. 2 limes
1 Tablespoon olive oil
1/2 cup pineapple juice
2 Tablespoons minced garlic
1/2 teaspoon coconut aminos
1/2 teaspoon black pepper

Dill Dip

8 ounce container plain Greek low fat yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 teaspoons garlic powder
2 Tablespoons chopped fresh dill

Garnish

1/4 cup sliced limes
2 Tablespoons cilantro

Servings: 1/3 cup servings

Units:

Instructions

Prep shrimp, if frozen let thaw. If fresh, peel and devein.
Next, remove 6 tsp zest and squeeze ¼ cup lime juice from limes.
Place jalapeno (optional remove seeds), green onion, and cilantro in food processor and pulse.
Then whisk together olive oil, lime juice, pineapple juice, zest, (minced) garlic, coconut aminos, and black pepper in a bowl. Combine processed ingredients to create a marinade.
Pour the marinade into a large sealable food-safe plastic bag. Gather your thawed shrimp and place them in the marinade (plastic bag). Before sealing, press the excess air out, then seal.
Let the shrimp marinate in the fridge for about 10 to 30 minutes (max).
While shrimp is marinating, create your dill dip. Grab a medium bowl, stir together yogurt, lime zest, lime juice, garlic powder, and dill. Cover and chill.
You are now ready to grill; you can thread the shrimp onto skewers (see tips on wooden skewers) or place them in a grill pan over the stove.
Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. Make sure shrimp is pink and cooked through - a fully cooked shrimp is 120 degrees Fahrenheit. Check the temp!
When done, take the shrimp off the grill, and squeeze some lime juice (optional).
You are now ready to serve – garnish your shrimp with cilantro and lime wedges. Pair with any of our side dishes.

Recipe Notes

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