Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cottage Cheese Cheesecake

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This creamy cottage cheese cheesecake can be made with a few ingredients, a blender and some time (to bake)! Not only is does it taste delicious, but it also has over half the amount of calories as regular cheesecake. Top it with your favorite fruit or jam and enjoy!


Cottage Cheese Cheesecake
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Servings
12 slices
Servings
12 slices
Cottage Cheese Cheesecake
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Servings
12 slices
Servings
12 slices
Ingredients
Cheesecake Crust
Cottage Cheese Cream Filling
Servings: slices
Units:
Instructions
Cheesecake Crust
  1. Preheat oven to 320°F (160°C). Grease bottom and sides of a 9 inch (20 cm) springform mold with butter or line it with parchment paper.
  2. Place graham crackers, butter and maple syrup in a food processor or high speed blender and pulse until they become fine crumbs. The mixture should resemble wet sand.
  3. Transfer the mixture into the prepared springform mold, and gently press it down with your hands, a spoon, or the bottom of a glass.
  4. Bake the graham crackers crust for 15 minutes while preparing the cream.
Cottage Cheese Cream Filling
  1. After baking the crust, preheat the oven to 350°F (180°C).
  2. Add to a food processor or blender cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract and lemon juice. Process until smooth and creamy.
  3. Pour the cottage cheese mixture over the baked crust, then use a spatula or spoon to spread it evenly.
  4. Bake cottage cheese cheesecake for 40 to 45 minutes, or until it has set.
  5. Once the cheesecake is baked, let cool at room temperature first, then refrigerate for at least 8 hours before serving.
  6. *Serve with fresh fruit, jam, or your favorite sauce.
Recipe Notes

*Nutritional information does not include additional fruit, jam or additions.

Mediterranean Chicken Bowl

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These Mediterranean Chicken Bowls are a delicious way to incorporate more vegetables and new spices into your meals.


Mediterranean Chicken Bowl
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Servings
6 bowls
Servings
6 bowls
Mediterranean Chicken Bowl
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Servings
6 bowls
Servings
6 bowls
Ingredients
Main Ingredients:
Turmeric Rice
Marinade
Garlic Sauce
Servings: bowls
Units:
Instructions
  1. DIRECTIONS:
  2. Prepare the marinade for chicken and chickpeas per directions below.
  3. Once chicken and chickpeas are marinating, prepare rice per directions below.
  4. While rice is cooking, chop the tomatoes, onions, cucumbers and parsley for toppings. Then prepare the garlic sauce per directions below and refrigerate.
  5. Once you have prepared garlic sauce, cook the chicken per the directions below.
  6. Assemble bowls when all ingredients are finished cooking.
Make the Marinade:
  1. Whisk marinade ingredients together in a small bowl then reserve 1/4 cup marinade and pour the rest into a large Ziplock bag.
  2. Add chicken to the Ziplock bag, season with more salt and pepper, then place in the refrigerator to marinate while preparing the rest of the dish.
  3. Combine reserved 1/4 cup marinade with chickpeas in a bowl then season with salt and pepper and place in the refrigerator to marinate alongside the chicken.
Make the Garlic Sauce
  1. Combine ingredients in a blender or food processor then blend or process until smooth. Refrigerate until ready to use (can be done several days ahead of time.)
Make the Turmeric Rice
  1. Heat oil in a small saucepan over medium heat. In a strainer, rinse the rice under cold water.
  2. Add shallots, season with salt, then sauté until softened, 2 minutes.
  3. Add garlic then sauté for 30 seconds, and then add turmeric and sauté for 30 seconds.
  4. Add rinsed rice and sauté until fragrant, 1 minute, and then add chicken broth and turn heat up to bring to a boil.
  5. Place a lid on top then turn heat down to low and simmer for 30-45 minutes until rice is tender (heat should be low enough that the broth is at a very gentle, barely-there simmer.) Remove the pan from the heat then let sit for 5 minutes before removing the lid and fluffing the rice. Set aside to cool slightly.
Make the Chicken
  1. Preheat oven to 400 degrees F, then line a baking sheet with foil and spray with nonstick spray.
  2. Remove chicken from marinade then place on the baking sheet and roast for 15-20 minutes or until cooked all the way through (internal temperature of 165 degrees F).
  3. Chop once cool enough to handle.
Assemble the Bowls
  1. Scoop ½ cup of rice into bowls. Top with about 3 oz. chopped chicken, heaping ¼ cup of marinated chickpeas, cherry tomatoes, cucumbers, and red onion.
  2. To finish drizzle with garlic sauce and sprinkle with chopped parsley, if using.
  3. NOTE: These make great meal prep lunches. All the components can be made ahead of time. It might be best to separate fresh toppings from chicken and rice to be able to reheat.
Recipe Notes

Mediterranean Street Tacos

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These Mediterranean Street Tacos will take your taste buds on a vacation with flavors of dill, tzatziki, and feta!


Mediterranean Street Tacos
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Servings
8
Servings
8
Mediterranean Street Tacos
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Servings
8
Servings
8
Ingredients
Tacos
Tzatziki
Servings:
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Cut cucumber in half. Use one half in step 3, reserve the other half for tacos in step 5.
  3. For the tzatziki, use a box grater or food processor to shred one half of cucumber. Drain any excess liquid.
  4. In a small bowl, combine grated cucumber, greek yogurt, minced garlic, fresh dill, and lemon juice. Cover and refrigerate for flavors to meld up to 2 hours before serving.
  5. In a medium bowl, combine cucumber, red onion, tomatoes, olives, and feta. Set aside until ready to serve.
  6. To a medium pan, heat olive oil over medium heat. Add garbanzo beans, oregano, onion powder, garlic powder, ground basil, ground dill, salt, and pepper. Stir to evenly coat the garbanzo beans.
  7. Continue to cook the garbanzo beans over medium heat, stirring frequently until cooked through, about 5 minutes.
  8. Once the chickpeas are cooked, keep warm while warming the tortillas. Heat a small pan over medium high heat, gently toast both sides of the tortillas to desired warmth or toastiness.
  9. Evenly divide the garbanzo mixture onto the 8 tortillas. Evenly divide the cucumber mixture and add over the top of garbanzo mixture. Finally, evenly divide the tzatziki and drizzle over the top of tacos.
Recipe Notes

Mediterranean Street Tacos 1 Nutrition Facts Serving size 1 Street Taco servings per container 8 Amount per serving Calories 170 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 260 mg 11 % Total Carbohydrate 25 g 9 % Dietary Fiber 4 g 14 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 70 mg 6 % Iron 2 mg 10 % Potassium 200 mg 4 %

Beet, Tuna, and White Bean Salad

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Looking for a delicious and healthy dinner idea? Give this refreshing salad made with beets, tuna, and cannellini beans a try. It’s bursting with flavor and is packed with nutrients!


Beet, Tuna, and White Bean Salad
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Servings
4 2 cup servings
Servings
4 2 cup servings
Beet, Tuna, and White Bean Salad
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Servings
4 2 cup servings
Servings
4 2 cup servings
Ingredients
Servings: 2 cup servings
Units:
Instructions
  1. Combine beans, tuna, red onion, and green olives in a large bowl.
  2. Whisk together mustard powder, red wine vinegar, lemon juice, olive oil, dill, parsley, salt, pepper, garlic powder, and onion powder in a small bowl.
  3. Add half of the vinaigrette to tuna mixture, mix thoroughly.
  4. Combine spring mix salad and beets in a large bowl.
  5. Add remaining vinaigrette to the salad mixture and toss gently to coat.
  6. To serve, divide the salad and beet mixture evenly on to four plates and top with ¼ of the tuna mixture.
Recipe Notes

Beet, Tuna, & White Bean Salad Nutrition Facts Serving size (430g) servings per container 4 Amount per serving Calories 380 % Daily Value Total Fat 18 g 23 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 25 mg 8 % Sodium 530 mg 23 % Total Carbohydrate 28 g 10 % Dietary Fiber 7 g 25 % Total Sugars 8 g Added Sugars 0 g 0 % Protein 24 g Vitamin D 1 mcg 6 % Calcium 124 mg 10 % Iron 6 mg 35 % Potassium 780 mg 15 %

Strawberry Basil Lemonade

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Needing a way to use up those herbs from your garden or a twist on a classic lemonade try out this Strawberry Basil Lemonade for a refreshing cool down this summer.


Strawberry Basil Lemonade
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Servings
16 3/4 cup servings
Servings
16 3/4 cup servings
Strawberry Basil Lemonade
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Servings
16 3/4 cup servings
Servings
16 3/4 cup servings
Ingredients
Strawberry Basil Puree
Lemonade
Servings: 3/4 cup servings
Units:
Instructions
Strawberry Puree
  1. Wash the strawberries and basil until cold running water.
  2. Remove green stem from the strawberries and slice in half. Remove the basil leaves from the stem.
  3. Place the halved strawberries and basil leaves in a food processor and ½ cup of water. Blend until a smooth mixture.
  4. Pour into a small bowl and store in the refrigerator for at least an hour up to 3 days.
Lemonade
  1. Pour Basil Strawberry puree thru a mesh strainer over a bowl. Use a spoon to move the puree back and forth over the mesh strainer to drain the liquid.
  2. Pour the strained Basil Strawberry puree into a 2-quart pitcher
  3. Add lemon juice, 7 1/2 cups of water, and stevia and stir until mixed
  4. Place in the refrigerator to chill until serving or serve over ice.
Recipe Notes

Vitamin C = 11.94% DV

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