Name: Hill Country Game Dry Rub
Yield: 6 servings
Ingredients: 1 teaspoon kosher salt; 1 tablespoon peppercorns (crushed); 1 teaspoon dry mustard; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon ground ginger; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 1/2 teaspoon cayenne pepper; 1 teaspoon juniper berries; 1 bay leaf

Hill Country Game Dry Rub

October 28, 2026 by dinnertonight

Dry rub for game from the Texas Hill Country! Use this on any wild game harvested for a unique taste of Texas.

Hill Country Game Dry Rub

Servings

6 servings

Servings

6 servings

Hill Country Game Dry Rub

Servings

6 servings

Servings

6 servings

Ingredients

1 teaspoon kosher salt
1 tablespoon peppercorns crushed
1 teaspoon dry mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 teaspoon juniper berries
1 bay leaf

Servings: servings

Units:

Instructions

Combine all ingredients and crush thoroughly in a mortar with a pestle or with a spice grinder.
Rub on meat at least 30 minutes prior to cooking to allow flavors to penetrate.
Entire rub recipe can be used for approximately 1.5-2 pounds of meat.

Recipe Notes

Hill Country Dry Rub

Nutrition Facts
Serving size 1 Tablespoon (6g)
6

Amount per serving
Calories 15

% Daily Value
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 320 mg 14 %
Total Carbohydrate 3 g 1 %
Dietary Fiber 0 g 0 %
Total Sugars 0 g
Added Sugars 0 g 0 %
Protein 1 g

Vitamin D 0 mcg 0 %
Calcium 30 mg 2 %
Iron 0.4 mg 2 %
Potassium 20 mg 0 %

Peanut Chicken Ramen Bowl

August 13, 2026 by odessa.keenan

🍜 Ramen just got an upgrade! 🍜

Looking for a quick meal that’s affordable, filling, and easy to make? This Peanut Chicken Ramen Bowl takes convenient ramen noodles and turns them into a more balanced meal with lean protein, colorful vegetables, edamame, and a simple creamy peanut sauce.

With no seasoning packet needed, garlic, ginger, peanut butter, and a splash of rice vinegar bring plenty of flavor while helping keep the sodium in check. Plus, it’s made entirely in the microwave—perfect for college students, dorm living, or anyone who needs a quick meal with minimal equipment.

💡 Ramen Makeover Tip: Think beyond the noodles! Adding a lean protein and vegetables can turn a simple package of ramen into a more satisfying, nutrient-packed meal.

Peanut Chicken Ramen Bowl

Servings

1 serving

Servings

1 serving

Peanut Chicken Ramen Bowl

Servings

1 serving

Servings

1 serving

Ingredients

1 1/2 cups Haiku ramen noodles 150 g or 1/2 package
3 ounces lower-sodium sliced deli chicken cut into strips
1/2 cup frozen shelled edamame
1 cup frozen broccoli
1 tablespoon natural peanut butter no salt added
1 teaspoon rice vinegar
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon red pepper flakes
2-3 tablespoons warm water as needed

Servings: serving

Units:

Instructions

Cook the vegetables. Place the frozen vegetables and edamame in a microwave-safe bowl. Microwave according to package directions until heated through. Set aside.
Prepare the noodles. Microwave the ramen noodles according to package directions. Drain and place in a large microwave-safe bowl.
Make the peanut sauce. In a small bowl or cup, combine peanut butter, rice vinegar, ginger, garlic powder, red pepper flakes, and 2 tablespoons warm water. Stir until smooth. Add another tablespoon of water if needed to thin out sauce.
Add the protein and vegetables. Add the sliced chicken, edamame, and cooked vegetables to the ramen noodles.
Add the sauce. Pour the peanut sauce over the ramen mixture and toss until everything is evenly coated.
Heat and serve. Microwave for an additional 30-60 seconds or until heated through.

Recipe Notes

Peanut Chicken Ramen Bowl

Nutrition Facts
Serving size
1

Amount per serving
Calories 550

% Daily Value
Total Fat 14 g 18 %
Saturated Fat 2 g 10 %
Trans Fat 0 g
Cholesterol 50 mg 17 %
Sodium 550 mg 24 %
Total Carbohydrate 66 g 24 %
Dietary Fiber 6 g 21 %
Total Sugars 5 g
Added Sugars 0 g 0 %
Protein 40 g

Vitamin D 0 mcg 0 %
Calcium 110 mg 8 %
Iron 4.4 mg 25 %
Potassium 690 mg 15 %

Pumpkin Cheesecake Trifle

October 6, 2020 by Dinner Tonight

Pumpkin Cheesecake Trifle is a showstopper of a dessert! Whip this no-bake recipe up this fall when you’re having friends or family over for safe celebrations!

Pumpkin Cheesecake Trifle

CourseDessert

Servings

16 1/2 cup servings

Servings

16 1/2 cup servings

Pumpkin Cheesecake Trifle

CourseDessert

Servings

16 1/2 cup servings

Servings

16 1/2 cup servings

Ingredients

7 ounces Cheesecake Flavor Instant Pudding Mix (2 packets)
4 cups 2% milk
30 ounces 100% pumpkin puree canned
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
3/4 teaspoon ground ginger
1 whole prepared angel food cake
1.5 cups pecan pieces toasted
1 ounce dark chocolate at least 60% cocoa, chopped

Servings: 1/2 cup servings

Units:

Instructions

Wash hands and clean the preparation area. Rinse lids of cans before opening.
Prepare the pudding according to package directions, chill to set while preparing other ingredients.
Combine the pumpkin puree and spices – cinnamon, cardamom, cloves, and ginger.
Slice the angel food cake into bite-size pieces.
In a large glass trifle dish, (or for a dish that is taller and slimmer than it is wide) layer the ingredients as follows: pudding, pumpkin mixture, pecans, angel food cake, pudding, pumpkin mixture, pecans, chocolate, angel food cake, pudding, pumpkin mixture, pecans chocolate.
Chill for at least 20 to 30 minutes and serve. Trifle can be kept for 2-3 days in the refrigerator, but its best eaten the day it’s made.

Recipe Notes

Pumpkin Cheesecake Trifle contains total added sugars of 4.5 grams or 9% DV per serving.

Squash and Apple Soup

August 20, 2019 by Dinner Tonight

A creative way to use squash and apples, start fall now with this flavorful soup!

Squash and Apple Soup

Servings

Squash and Apple Soup

Servings

Ingredients

1 butternut squash peeled and cubed
1 large onion chopped
4 cloves garlic sliced
1 medium apple peeled, cored and sliced
1 teaspoon ground ginger
3 cups chicken broth, reduced sodium reduced-fat
1/4 cup parsley chopped
1 Tablespoon light sour cream

Servings:

Units:

Instructions

Preheat oven to 400 ˚F. Line baking dish with parchment paper. Place peeled and cubed squash, sliced apples, chopped onion, and sliced garlic on paper. Sprinkle ginger overall and mix gently. Roast in oven until tender and slightly brown about 40 minutes.
Remove from oven and place mixture in a saucepan. Add 2 cups broth and puree with a potato masher or hand blender. Add remaining stock and simmer over medium heat until bubbly.
Top with dollop of light sour cream and chopped parsley.

Recipe Notes

Slow Cooker Peach Cobbler

March 21, 2017 by Dinner Tonight

Slow Cookers are handy for making dinner but they can also be convenient for making dessert! Try this slow cooker peach cobbler to end the day with a sweet treat without all of the work!

Slow Cooker Peach Cobbler

CourseDessert
CuisineDessert

Servings

Slow Cooker Peach Cobbler

CourseDessert
CuisineDessert

Servings

Ingredients

3 pounds frozen slice peaches thawed and drained
3/4 cup all-purpose flour
3/4 cup cornmeal
1 teaspoon baking powder
1/4 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon salt
3 tablespoons plain nonfat Greek yogurt
1/3 cup 1% Milk
1 large egg
1/2 teaspoon vanilla extract

Servings:

Units:

Instructions

Slow Cooker Directions

Wash your hands and clean your preparation area.
Preheat your slow cooker by setting it ti the low setting.
In a medium size mixing bowl. mix together the flour, cornmeal,baking powder, sugar, cinnamon, nutmeg, ginger, and salt.
Add in Greek yogurt, milk, egg and vanilla extract; mix well.
Add peaches in an even layer on the bottom of the slow cooker
Pour the flour mixture on top of peaches.
Slow cook on low for a minimum of 4 to 4 1/2 hours.
Store any leftover cobbler in the refrigerator. Do not reheat food or leftovers in the slow cooker; instead reheat on stove top or the microwave.

Multifunction Cooker Directions

Peach Cobbler recipe needs to be halved in order to fit into the standard multifunction cooker! Makes 5 Servings. Wash your hands and clean your preparation area.
In a medium-size mixing bowl, mix together the flour, cornmeal, baking powder, sugar, cinnamon, nutmeg, ginger, and salt.
Add in Greek yogurt, milk, egg, and vanilla extract; mix well.
Add peaches to the bottom of the multi-function cooker.
Spread the flour mixture on top of peaches
Set on high pressure for 8 minutes. Use the quick steam release.
Store any leftover cobbler in the refrigerator.

Recipe Notes

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