Name: Italian Tortellini Soup
Yield: 10 1 cup servings
Ingredients: 1 Tablespoon canola oil; 1/2 pound lean ground turkey; 1/2 medium onion (diced); 1 Tablespoon garlic (minced); 2 Tablespoons no salt added tomato paste; 2 teaspoons Italian seasoning; 1/4 teaspoon black pepper; 1/2 teaspoon red chili flakes; 6 cups low sodium chicken broth; 1/2 teaspoon salt; 1 cup fat free half and half; 3 cups cheese tortellini; 2 cup fresh spinach (chopped); 1/3 cup 2% reduced fat mozzarella cheese (shredded)

Italian Tortellini Soup

December 14, 2022 by Dinner Tonight

Chilly Weather=TIME FOR SOUP! Our Italian Tortellini Soup is a cozy yet flavorful dish and is a great addition to any menu!

Italian Tortellini Soup

Servings

10 1 cup servings

Servings

10 1 cup servings

Italian Tortellini Soup

Servings

10 1 cup servings

Servings

10 1 cup servings

Ingredients

1 Tablespoon canola oil
1/2 pound lean ground turkey
1/2 medium onion diced
1 Tablespoon garlic minced
2 Tablespoons no salt added tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon black pepper
1/2 teaspoon red chili flakes
6 cups low sodium chicken broth
1/2 teaspoon salt
1 cup fat free half and half
3 cups cheese tortellini
2 cup fresh spinach chopped
1/3 cup 2% reduced fat mozzarella cheese shredded

Servings: 1 cup servings

Units:

Instructions

Clean and prep your area.
Add oil to a pot on medium-high heat.
Once the pot is hot, add in your turkey. Cook until lightly brown.
Add onion and garlic to the ground turkey and allow the turkey to brown until the onions and garlic become translucent.
Next, add in your tomato paste, Italian seasoning, black pepper, and chili flakes and mix until well combined.
Pour in your chicken broth and stir to combine the ingredients. Continue to cook on high for 5-7 minutes until the soup comes to a boil.
Stir in the salt and half and half until well combined.
Add in your tortellini and cook as directed on the package. (Approximately 3-6 minutes)
Add in the spinach and stir. Lower the pot to low heat to avoid further cooking of tortellini but to maintain a warm soup.
Once the spinach has wilted, add in the cheese before serving.
Serve and enjoy!

Recipe Notes

Butternut Squash Soup

November 29, 2022 by Dinner Tonight

Warm up the holiday season with a sweet, spicy, veggie-packed soup that is sure to be a crowd-pleaser. Butternut Squash Soup will be your family’s new favorite recipe!

Butternut Squash Soup

CourseMain Dish

Servings

6 1.5 cup servings

Servings

6 1.5 cup servings

Butternut Squash Soup

CourseMain Dish

Servings

6 1.5 cup servings

Servings

6 1.5 cup servings

Ingredients

1 4 pound butternut squash rind and seeds removed, cubed
2 cups red bell pepper remove seeds and chop into wedges
2 cups sweet potatoes peeled peeled, chopped into cubes
2 cups carrots peeled and chopped
1 tablespoons oil
2 teaspoon pepper
1 Tablespoon butter
1 cup onion peeled and chopped
2 Tablespoons garlic
2 stalks stalks celery
1 teaspoon ground cumin
1/4 teaspoon cayenne (optional)
1 Tablespoon Italian seasoning
4 cups vegetable broth fat free, low sodium
1 cup Plain non-fat Greek Yogurt

Servings: 1.5 cup servings

Units:

Instructions

Wash hands and sanitize preparation surfaces.
Preheat oven to 400º.
Prepare the vegetables as directed.
On a large sheet pan add the butternut squash, bell pepper, sweet potatoes, and carrots. Mix vegetables, olive oil, and pepper. Roast in the oven for 30 minutes.
In a large pot, melt butter.
Once the butter is melted add onion, garlic, and celery. Cook until translucent.
Add cumin, Italian seasoning, and cayenne, and cook another minute.
Add the roasted vegetables and vegetable stock. Simmer for 15 minutes.
Blend soup with an immersion blender until creamy. Add Greek yogurt and simmer for 10 minutes.

Recipe Notes

Chicken Parmesan Sliders

April 27, 2022 by Dinner Tonight

There’s nothing like taking some family favorite ingredients to make a quick and easy dinner. Using pantry and freezer staples for this recipe made me a “winner” for our dinner. Try this healthier, easy to make, and family pleaser tonight!

Chicken Parmesan Sliders

CourseKid Friendly, Main Dish

Servings

6 servings (2 sliders)

Servings

6 servings (2 sliders)

Chicken Parmesan Sliders

CourseKid Friendly, Main Dish

Servings

6 servings (2 sliders)

Servings

6 servings (2 sliders)

Ingredients

12 chicken nuggets
12 dinner rolls 1 package
1 cup Marinara Sauce
1 1/2 cups mozzarella cheese shredded, nonfat
1 Tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning salt free
2 Tablespoons Parmesan cheese reduced fat
Non-stick Spray

Servings: servings (2 sliders)

Units:

Instructions

Oven Instructions

Clean your area and wash your hands before you begin.
Cook chicken nuggets following package directions, set aside, and cool.
Preheat the oven to 365 degrees F, and spray a 9X13 dish with cooking spray.
Carefully slice the dinner rolls horizontally in half without separating the individual rolls.
Place the bottom half of the rolls in the prepared dish and bake for 4-5 minutes until slightly toasted.
Remove from the oven and assemble sliders. Place a chicken nugget on each outlined roll, top with marinara and mozzarella. Place the other sliced half of the rolls over the cheese.
In a small bowl, mix olive oil, garlic powder, and Italian seasoning.
Brush olive oil mixture over the top of the rolls and sprinkle with parmesan cheese.
Cover with foil and bake for 20-25 minutes. Uncover and toast for an additional 5 minutes until golden brown.

Air Fryer Instructions

Clean your area and wash your hands before you begin.
Cook chicken nuggets following package directions, set aside, and cool.
Set the air fryer to 350°F and preheat for 3 minutes.
Separate dinner rolls into sizes that fit in the air fryer. Carefully slice the dinner rolls horizontally in half without separating the individual rolls.
Place the bottom half of the rolls in the air fryer basket/tray and cook for 1-2 minutes or until lightly toasted. Repeat as needed.
Remove the rolls from the air fryer and assemble the sliders. Place a chicken nugget on each outlined roll, top with marinara and mozzarella. Place the other sliced half of the rolls over the cheese.
In a small bowl, mix olive oil, garlic powder, and Italian seasoning.
Brush olive oil mixture over the top of the rolls and sprinkle with parmesan cheese.
Set the air fryer to 350°F and preheat for 3-4 minutes.
Cover sliders with foil. Add them to the air fryer basket/tray and cook for 10-15 minutes. Uncover and cook for an additional 5 minutes until golden brown. Repeat as needed.
Remove the sliders from the air fryer and allow them to slightly cook. Once ready, serve and enjoy.

Recipe Notes

Three Cheese Lasagna

April 22, 2021 by Dinner Tonight

Needing a healthy recipe for your busy family? Our Slow Cooker Three Cheese Lasagna is a delicious set it and forget it dish option that’s perfect for large families. Works just as well for meal prepping too!

Three Cheese Lasagna

CourseMain Dish

Servings

12 2/3 cup servings

Servings

12 2/3 cup servings

Three Cheese Lasagna

CourseMain Dish

Servings

12 2/3 cup servings

Servings

12 2/3 cup servings

Ingredients

1 pound lean ground beef cooked
1 medium yellow onion chopped
3 cloves garlic minced
1 28 ounce can crushed tomatoes unsalted
1 16 ounce can petite diced tomatoes no salt added
1 teaspoon kosher salt
2 Tablespoons Italian seasoning
2 teaspoons crushed red pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup water
2 cups 1% cottage cheese unsalted
2 cups nonfat mozzarella cheese
1/4 cup Parmesan cheese
8 ounces lasagna noodles uncooked
cooking spray

Servings: 2/3 cup servings

Units:

Instructions

Wash your hands and clean your preparation area. Wash the lid and rim area of the cans before opening.
In a large pan, add ground beef and cook until brown.
Once the beef is lightly browned, add the chopped onion and garlic to the pan. Cook until the onion turns translucent.
Next, add diced and crushed tomatoes, salt, Italian seasoning, crushed red pepper, garlic powder, onion powder, and water and stir together. Reduce heat after 5-10 minutes.
Add cottage cheese, 1 ½ cups of mozzarella cheese, and parmesan cheese to a bowl and mix until combined.
Spray slow cooker with non-stick cooking spray and add the sauce mixture to the bottom of the slow cooker covering the entire bottom.
Next, layer with noodles (noodles can be broken up to better fit the slow cooker) and top with a portion of the cheese mixture.
Continue adding layers of sauce, pasta, and cheese mixture until finished. Finish with sauce on top and sprinkle remaining mozzarella cheese to top it off.
Cook lasagna on low for 4-4.5 hours. Serve and enjoy!

Recipe Notes

Quinoa Butternut Squash Fall Bake

September 16, 2020 by Dinner Tonight

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

CourseSide Dishes

Servings

Quinoa Butternut Squash Fall Bake

CourseSide Dishes

Servings

Ingredients

1 pounds ground turkey fat free
6 cups butternut squash (about 2 whole squash) cubed
1 tablepsoons extra virgin olive oil
3/4 cup dry quinoa
5 cups spinach leaves
2 cloves garlic minced
2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese reduced fat
1/3 cup dried cranberries

Servings:

Units:

Instructions

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

Sign up for our newsletter to get new recipes & tips!