Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Turkey Burrito Bowl

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Using an Electric Pressure Cooker to make meals not only speeds up the cooking time but also makes it a one pot meal. Our Ground Turkey Burrito Bowl not only has all the Tex-Mex flavors everyone loves but from start to finish can be done in 20 minutes. This is the perfect quick meal for the busy weeknight dinners.picture of woman in red sweater


Turkey Burrito Bowl
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Servings
10 1 cup servings
Servings
10 1 cup servings
Turkey Burrito Bowl
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Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Press the sauté button on the multi-function cooker. Once hot add oil and ground turkey, onion and garlic. Cook until turkey is cooked, and onions are softened.
  2. Add onion powder, paprika, chili powder, cumin, oregano. Stir to mix.
  3. Add in the rice, black beans, green chilis, diced tomatoes, beef broth, and frozen corn. Mix to combine.
  4. Put the lid on the multi-function cooker and set to manual, high pressure and time for 8 minutes.
  5. Once the time is done use the quick release function and once the pressure has dropped, open and fluff the rice.
  6. Top each serving with 1 ½ tablespoons of cheese and 3 tablespoons of shredded lettuce
Recipe Notes

Burrito Bowl Nutrition Facts Serving size 1 cup (266g) servings per container 10 Amount per serving Calories 280 % Daily Value Total Fat 8 g 10 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 520 mg 23 % Total Carbohydrate 32 g 12 % Dietary Fiber 5 g 18 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 21 g Vitamin D 0 mcg 0 % Calcium 99 mg 8 % Iron 3 mg 15 % Potassium 493 mg 10 %

Charred Corn Salad

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Elevate your summer meals with our Charred Corn Salad, a delightful combination of smoky, charred corn and fresh vegetables. This vibrant salad is perfect for BBQs, picnics, or as a light side dish. It’s easy to make and packed with flavor, making it a hit with family and friends. Follow our simple recipe and enjoy a taste of summer in every bite!

 

Charred Corn Salad
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Charred Corn Salad
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Ingredients
Salad
Chipotle Ranch Dressing
Servings: 1.5 cup servings
Units:
Instructions
Charring the Corn
  1. In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 2 minute intervals, until the corn is charred to your liking.  On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for 10 to 12 minutes, turning occasionally, until kernels are lightly charred.  Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.
Preparing the Salad
  1. Preheat oven to 425ºF. Drain and rinse chickpeas and pat them dry with a paper towel.
  2. Spread on a rimmed baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper.
  3. Bake for 20 minutes, shaking the pan halfway through. Let cool for 10 minutes.
  4. While chickpeas roast, prepare Chipotle Ranch Dressing. In a medium bowl, combine Greek yogurt, hot sauce, lemon juice, ranch seasoning, and milk; whisk to combine.
  5. Add chopped romaine, drained tomatoes, diced bell pepper, diced red onion, and diced jalapenos. Add in the charred corn after using your preferred method, cut kernals from the cob if needed.
  6. Add half of the chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing. 
Recipe Notes

Charred Corn Salad Nutrition Facts Serving size ~1.5 cups servings per container 4 Amount per serving Calories 260 % Daily Value Total Fat 6 g 8 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 340 mg 15 % Total Carbohydrate 43 g 16 % Dietary Fiber 11 g 39 % Total Sugars 10 g Added Sugars 0 g 0 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 97 mg 8 % Iron 3 mg 15 % Potassium 922 mg 20 %

Shrimp Tacos with Lime Crema Sauce

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Looking for a quick meal for hot summer evenings? Our Shrimp Tacos pack a flavorful punch and the lime crema sauce adds brightness. Add creamy avocado and cabbage for a delicious meal that will keep your kitchen cool.


Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Ingredients
Servings: 2 tacos per serving
Units:
Instructions
  1. For the Lime Crema Sauce, whisk together the greek yogurt, lime juice, mustard and sugar. Cover and chill while preparing shrimp.
  2. For the shrimp, in a medium bowl, whisk together chili powder, cumin, paprika, and pepper. Add shrimp and toss until evenly coated. Heat olive oil in a skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, about 4 minutes.
  3. To assemble tacos, layer cabbage, shrimp, and avocados over tortillas. Drizzle with Lime Crema Sauce.
Recipe Notes

hrimp Tacos with Lime Crema Sauce Nutrition Facts Serving size 2 Tacos (309g) servings per container 4 Amount per serving Calories 360 % Daily Value Total Fat 12 g 15 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 185 mg 62 % Sodium 180 mg 8 % Total Carbohydrate 33 g 12 % Dietary Fiber 3 g 11 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 32 g Vitamin D 0 mcg 0 % Calcium 157 mg 10 % Iron 2 mg 10 % Potassium 666 mg 15 %

Chili

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Dinner doesn’t have to be complicated.  By using some staples in your kitchen – ground beef from the freezer, canned tomatoes, and beans along with spices from the pantry and a slow cooker this chili will be ready for you when you walk in the door. This hearty comfort food is perfect any time of the year.

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Chili
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Servings
8 1 cup servings
Servings
8 1 cup servings
Chili
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse fresh vegetables under cool running water and rinse can lids before opening.
  2. In a medium skillet brown the ground beef along with the bell pepper, onion, jalapeno and garlic. Once ground beef is browned add it to the slower cooker.
  3. To the slow cooker, add the diced tomatoes, tomato sauce, pinto and black beans, beef broth, chili pepper, cumin, paprika, and oregano. Stir to combine.
  4. Turn slower cook on HIGH for 4 to 6 hours to cook or LOW for 8 to 10 hours to cook.
  5. To serve top each serving of chili with 2 tablespoons of cheddar cheese.
Recipe Notes

Buffalo Chickpea Wrap

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If you like some spice, this is the recipe for you! Chickpeas are so versatile and can be used as a meat-substitute in this dish. Spice them up with some hot or Buffalo wing sauce and enjoy this very filling wrap!


Buffalo Chickpea Wrap
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Servings
4 1/2 wraps
Servings
4 1/2 wraps
Buffalo Chickpea Wrap
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Servings
4 1/2 wraps
Servings
4 1/2 wraps
Ingredients
Servings: 1/2 wraps
Units:
Instructions
  1. Add olive oil to a medium-sized sauté pan on medium heat.
  2. Add onion, garlic, and red bell pepper until softened.
  3. Drain and rinse cans of cooked chickpeas and add to the pan with onion, garlic, and red bell pepper.
  4. As the chickpeas heat, begin to mash the chickpeas with the back of a wooden spoon or fork. The chickpea mash is a rough mash and does not need to be smooth.
  5. Add in hot sauce, Greek yogurt, smoked paprika, and ground cumin.
  6. Sauté and stir until well combined.
  7. Lay out a large tortilla on a clean surface. Lay washed and dried romaine leaves onto the tortilla.
  8. Remove the chickpea mixture from the heat and evenly distribute it onto the two tortillas. Top with ricotta cheese and sprinkle with chopped green onions. Fold in the ends of the tortilla and begin to roll the tortilla into a wrap.
  9. Cut each wrap in half for 4 servings.
Recipe Notes