Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Blackberry Mocktail

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Texas blackberries are in season and available now. This refreshing blackberry drink is guaranteed to be on repeat this spring. The blackberries bring a slight tartness, while the honey adds a smooth sweetness. Paired with zero-sugar soda, you have a 35-calorie treat.

Blackberry Mocktail
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Servings
2 servings
Servings
2 servings
Blackberry Mocktail
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Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
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Instructions
  1. Combine black berries, lemon juice, and honey with a splash of ginger ale in a shaker and muddle. If you do not have a shaker or muddler, a glass jar and a wooden spoon work great.
  2. Pour mocktail through a strainer over ice.
  3. Fill remainder of glass with ginger ale. Garnish with whole blackberries.
Recipe Notes

Blackberry Mocktail Nutrition Facts Serving size 1 glasses servings per container 2 Amount per serving Calories 35 % Daily Value Total Fat 0 g 0 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 60 mg 3 % Total Carbohydrate 9 g 3 % Dietary Fiber 2 g 7 % Total Sugars 6 g Added Sugars 4 g 8 % Protein 1 g Vitamin D 0 mcg 0 % Calcium 11 mg 0 % Iron 0 mg 0 % Potassium 77 mg 2 %

Roasted Veggie Barley Bowl

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This Roasted Veggie Barley Bowl features barley, an ancient grain that’s naturally high in fiber and rich in beta-glucan, a type of soluble fiber that supports heart health.

Barley’s nutty flavor pairs perfectly with roasted vegetables, making this a simple, satisfying way to add more whole grains and fiber to your plate during Heart Health Month. Small swaps, like choosing ancient grains, can make a big impact over time.


Image is of the recipe Roasted veggie Barley Bowl in a ceramic bowl with wooden spoon and linen napkin on a wooden background.
Roasted Veggie Barley Bowl
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Image is of the recipe Roasted veggie Barley Bowl in a ceramic bowl with wooden spoon and linen napkin on a wooden background.
Roasted Veggie Barley Bowl
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Ingredients
Grain Base
Roasted Vegetables
Simple Lemon Dressing
Toppings
Servings: 1.5 cup servings
Units:
Instructions
  1. Rinse barley under cold water.
  2. Combine barley and broth in a saucepan.
  3. Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until tender.
  4. Drain excess liquid if needed; set aside.
  5. While the barley is cooking, preheat oven to 400°F.
  6. Toss vegetables with olive oil, garlic powder, thyme, and pepper.
  7. Spread evenly on a baking sheet.
  8. Roast 20 minutes, stirring halfway, until tender and lightly browned.
  9. While the barley and vegetables are cooking whisk together olive oil, lemon juice, mustard, parsley, and garlic.
  10. Combine cooked barley and roasted vegetables.
  11. Drizzle with dressing and toss gently.
  12. Top with feta.
Recipe Notes

Barley Bowl Nutrition Facts Serving size 1 1/2 cups (359g) 4 Amount per serving Calories 350 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 330 mg 14 % Total Carbohydrate 49 g 18 % Dietary Fiber 11 g 39 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 90 mg 6 % Iron 2 mg 10 % Potassium 400 mg 8 %

Warm Bean and Arugula Salad

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Beans, greens, and grains-oh, my!

Our Warm Bean and Arugula Salad is a surefire recipe to pump up the heart-healthy fiber in your day, keeping you full and satisfied.

This bright and fresh salad features classic Tuscan flavors like pesto, garlic, and lemon, while also delivering almost half of your daily fiber needs in each serving!

Substantial and balanced enough for a light lunch on it’s own, but this warm winter salad is also delicious served alongside chicken, beef, or fish.

Serve it warm (per recipe instructions), or chilled for a refreshing twist. Either way, this recipe is a winner!


Image is of warm bean and arugula salad recipe in a bowl with linen napkin, wooden spoon, and side of lemon slices.
Warm Bean and Arugula Salad
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Servings
8 servings
Servings
8 servings
Image is of warm bean and arugula salad recipe in a bowl with linen napkin, wooden spoon, and side of lemon slices.
Warm Bean and Arugula Salad
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. In a medium saucepan, combine the rinsed barley with 2 cups water. Bring to a boil, reduce heat to a very low simmer. Cover the pan and cook for 20 minutes or until still a bit al dente. Remove from heat and let stand for 2-3 minutes. Fluff with a fork and let cool.
  2. In a small bowl, whisk together the pesto, lemon juice, red wine vinegar, olive oil, garlic, salt and pepper.
  3. In a skillet, add the white beans (with reserved liquid) and kidney beans, sun-dried tomatoes, and onions. Heat on stove over medium heat until warm, then add in the cooked barley and stir to mix.
  4. Stir the pesto dressing into the skillet of beans. Toss gently to coat everything with pesto dressing.
  5. Add chopped arugula to top beans. Serve while warm.
Recipe Notes

Greek Protein Bowls

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Fill your day with a vibrant Greek Protein Bowl- packed with bold Mediterranean flavors and wholesome goodness.  This power- packed bowl features air fried chicken, crisp cucumbers, juicy tomatoes, kalamata olives, red onions and a sprinkle of feta cheese, all served over delicious cottage cheese.  Finish your bowl with dollop of tzatziki, it is the perfect balance of fresh, filling and flavorful.  


Greek Protein Bowls
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Servings
4 bowls
Servings
4 bowls
Greek Protein Bowls
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Servings
4 bowls
Servings
4 bowls
Ingredients
Chicken
For the Bowl
Servings: bowls
Units:
Instructions
Chicken
  1. Wash hands thoroughly.
  2. Clean and prep your area.
  3. In a large bowl, mix olive oil, lemon zest, lemon juice, honey, garlic powder and Greek seasoning.
  4. Flatten chicken to about ½ inch thick and marinate in a shallow dish or Ziploc bag for at least 30 minutes, or up to several hours.
  5. Preheat your air fryer to 380 degrees F. Cook chicken for 7 minutes on one side and flip, cooking an additional 3-4 minutes. Internal temperature should reach 165 degrees.
  6. Allow the chicken to rest for 5 minutes before slicing. Serve with Tzatziki sauce if desired.
Assemble the Bowl
  1. Mix Greek seasoning with the cottage cheese.
  2. Layer bowl with lettuce, cottage cheese, tomatoes, cucumber, red onions and sliced chicken.
  3. Top with a tablespoon of Tzatziki, if desired.
Recipe Notes

Tzatziki sauce not included in nutritional analysis.

Greek Protien Bowl Nutrition Facts Serving size 1 Bowl (556g) servings per container 4 Amount per serving Calories 350 % Daily Value Total Fat 11 g 14 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 70 mg 23 % Sodium 520 mg 23 % Total Carbohydrate 20 g 7 % Dietary Fiber 4 g 14 % Total Sugars 14 g Added Sugars 4 g 8 % Protein 46 g Vitamin D 0 mcg 0 % Calcium 267 mg 20 % Iron 2 mg 10 % Potassium 705 mg 15 %

Mediterranean Chicken Wrap

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Too hot to cook? No problem! This refreshing wrap is packed with rotisserie chicken, a zesty white bean salad, and crisp spinach—perfect for those sweltering summer days. It’s light, flavorful, and comes together in minutes without ever touching the oven.

Megan Glidden

Mediterranean Chicken Wrap
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Servings
6 wraps
Servings
6 wraps
Mediterranean Chicken Wrap
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Servings
6 wraps
Servings
6 wraps
Ingredients
Marinated White Beans
Wrap
Servings: wraps
Units:
Instructions
  1. Wash hands and sanitize the preparation area.
  2. In a mixing bowl, combine white beans, parsley, oregano, basil, red peppers, shallot, artichoke hearts, garlic, olive oil, lemon zest and juice, red pepper flakes, salt and pepper.
  3. Cover with air-tight lid and refrigerate for at least 8 hours to allow flavors to develop.
  4. To assemble wraps, start by laying out tortillas.
  5. Add cooked chicken to center of tortilla, dividing evenly between each wrap.
  6. Top chicken with 1/2 cup marinated white beans.
  7. Add spinach on top of white beans.
  8. To fold wrap, fold in the left and right sides and then roll up wrap from the bottom. Cut wraps in half diagonally and serve.
  9. NOTES Wrap Storage: Wrap each chicken wrap individually or place in air-tight container and store in the refrigerator until ready to serve for easy, premade lunches. Marinated Bean Storage: Prepared Beans will stay fresh in the refrigerator for 3-4 days.
Recipe Notes