Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Buffalo Chicken Sweet Potato

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Looking for a quick, budget-friendly meal?  Buffalo Chicken Sweet Potatoes combine lean protein, fiber-rich sweet potatoes, and bold buffalo flavor for a satisfying recipe that’s perfect for busy college students. 


Buffalo Chicken Sweet Potato
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Servings
1 servings
Servings
1 servings
Buffalo Chicken Sweet Potato
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Ingredients
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Instructions
  1. Clean and wipe your area.
  2. Wash and scrub sweet potato under cool running water.
  3. Poke holes in the sweet potato to let the steam escape.
  4. Wrap sweet potato on a damp paper towel and microwave for 3 minutes.
  5. Turn potato over and hole additional holes. Wrap up in the damp paper towel.
  6. Microwave for 2 additional minutes.
  7. Check with a fork that the potato is soft and fluffy.
  8. Microwave for 2 additional minutes if the potato is hard to poke through.
  9. In a separate bowl mix ½ can (2.5 ounces) of chicken with 1 tablespoon of buffalo sauce.
  10. Top meat mixture on potato and dollop with 2 tablespoons of Greek yogurt.
  11. Add green onions.
Recipe Notes

Buffalo Chicken Sweet Potato Nutrition Facts Serving size 1 potato with toppings (236g) 1 Amount per serving Calories 230 % Daily Value Total Fat 3 g 4 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 380 mg 17 % Total Carbohydrate 34 g 12 % Dietary Fiber 4 g 14 % Total Sugars 12 g Added Sugars 5 g 10 % Protein 18 g Vitamin D 0 mcg 0 % Calcium 80 mg 6 % Iron 1.5 mg 8 % Potassium 610 mg 15 %

Kimchi Quesadillas

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These delightfully spicy quesadillas are perfect to try next time you’re looking for something different!

Kimchi Quesadillas
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Servings
4 servings
Servings
4 servings
Kimchi Quesadillas
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Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. In a frying pan, add kimchi, bok choy, jalapeño, tomato, and gochujang. Sauté on medium heat for 2 minutes. Lower to low heat and sauté for another 3 minutes or until kimchi looks cooked and has reduced in size. Place sauteed kimchi mix in a small bowl and set aside.
  2. In the same pan, on medium heat, place one tortilla. Sprinkle half of the cheese, half of the kimchi mix. Fold the tortilla in half, as if making a taco, and press down with a spatula to crisp. Cook each side for 3 minutes or until tortilla is light golden brown. Repeat this step for the second quesadilla.
  3. In a small bowl, mix yogurt, lime juice, cilantro, and green onions. Mix well, until all ingredients are well coated. Lastly, serve with a dollop of yogurt dip. Enjoy!
Recipe Notes

Pad Thai Egg Rolls

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Looking to roll up something different for Dinner Tonight? Try out Pad Thai Egg Rolls, they fry up perfectly in an air fryer and provide a nice crunch to your dinner. The family will surely enjoy this “twist” on a traditional favorite.

Megan Glidden

Pad Thai Egg Rolls
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Servings
6 egg rolls
Servings
6 egg rolls
Pad Thai Egg Rolls
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Servings
6 egg rolls
Servings
6 egg rolls
Ingredients
Servings: egg rolls
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Instructions
  1. Wash hands and clean all cooking surfaces
  2. Preheat air fryer to 400 degrees
  3. In a large bowl combine, shredded chicken, shredded cabbage, julienned red bell peppers, chopped green onions, chopped cilantro leaves, and mix
  4. In a small bowl mix together, reduced fat peanut butter, reduced sodium soy sauce, rice vinegar, honey, lime juice and red pepper flakes.
  5. Add sauce to chicken and vegetable mixture, stir until well combined
  6. Put egg roll wrapper on your clean cooking surface. Spoon approximately ½ cup of mixture over the bottom third of the wrapper.
  7. Wet the outside edges of the wrapper with water. Fold the edges toward the center of the wrapper and roll closed.
  8. Repeat with the remaining wrappers and mixture.
  9. Spray egg rolls with nonstick spray and place seam side down in the air fryer. Ensure there is enough room for air to flow around eggrolls. You may have to cook in batches.
  10. Cook egg rolls for 6-8 minutes or until golden brown.
Recipe Notes

Pad Thai Egg Rolls Nutrition Facts Serving size 1 eggroll (143g) servings per container 6 Amount per serving Calories 280 % Daily Value Total Fat 8 g 10 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 430 mg 19 % Total Carbohydrate 31 g 11 % Dietary Fiber 2 g 7 % Total Sugars 6 g Added Sugars 3 g 6 % Protein 22 g Vitamin D 0 mcg 0 % Calcium 42 mg 4 % Iron 2 mg 10 % Potassium 359 mg 8 %

Crab Cakes with Sorghum

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Looking for a light meal or something to start off with? These whole grain and homemade, light, and fresh crab cakes have a sweet and spicy dip that will keep you looking for more. Our salt-free crab cakes are packed with delicious lump crab, avocado, and sorghum grain.


Crab Cakes with Sorghum
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Servings
8 crab cakes
Servings
8 crab cakes
Crab Cakes with Sorghum
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Servings
8 crab cakes
Servings
8 crab cakes
Ingredients
Crab Cakes
Topping
Servings: crab cakes
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Instructions
  1. Combine all crab cake ingredients in a large bowl, mixing in seasoning.
  2. Preheat a skillet over medium heat, and spray with non-stick cooking spray.
  3. Use a ¼ cup measuring cup to scoop out the crab cake mixture. Place in heated pan and flatten.
  4. Cook on each side till cooked thoroughly and browned about 4 minutes.
  5. In a small bowl, mix all topping ingredients together. Top each crab cake with about 1 tablespoon for an added spicy flavor.
Recipe Notes

Watermelon Radish Citrus Salad

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Liven up your salad with this bright and colorful dish. Watermelon Radish Citrus Salad is sweet and tasty and packed with refreshing ingredients.  Give this recipe a try – it’s easy to make and vibrantly delicious!


Watermelon Radish Citrus Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Watermelon Radish Citrus 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 hands and clean preparation area. Rinse all fresh ingredients under cool running water, then start chopping the red onion, green onions and slicing the watermelon radishes. Place chopped red onions into a medium bowl and place slice watermelon radishes into a large bowl.
  2. Add lemon juice and sprinkle half the salt into the bowl of onions. Set aside.
  3. Rinse the lid of canned goods under cool running water before opening. Open canned mandarin oranges and grapefruit. Before draining canned goods, reserve a tablespoon of juices from each container and pour them onto radishes. Set aside.
  4. Then measure out the remaining ingredients, grapefruit, mandarin oranges, pecans, and olive oil, and add to the bowl of radishes.
  5. Add the onions into the large bowl. Drizzle olive oil and sprinkle salt for taste. May place in refrigerate for about 10- 15 mins.
  6. When ready to serve, top with feta cheese.
Recipe Notes