Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Lemon Almond Roasted Broccoli

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With just the right amount of crunch and spice, our Lemon Almond Roasted Broccoli makes a great side dish for any celebration.


Lemon Almond Roasted Broccoli
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Servings
6 servings
Servings
6 servings
Lemon Almond Roasted Broccoli
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Servings
6 servings
Servings
6 servings
Ingredients
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Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Spray non-stick spray on a baking sheet.
  2. In a small bowl, combine olive oil, red crushed pepper flakes, garlic powder, and cayenne powder.
  3. Place chopped broccoli into a large bowl and evenly pour in the olive oil mix. Distribute evenly over broccoli and gently mix until broccoli has been coated.
  4. Evenly spread broccoli on baking sheet leaving space in between.
  5. Roast broccoli for 8 to 10 minutes. Remove broccoli from oven and flip broccoli and evenly sprinkle almonds. Roast for an additional 8 to 10 minutes (or until desired doneness).
  6. Once broccoli is out of the oven, sprinkle with parmesan cheese and salt.
  7. Complete the dish by topping the broccoli with lemon zest and lemon juice. Serve and enjoy!
Recipe Notes

Yellow Squash Roasted

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Versatility in the kitchen is what keeps the Dinner Tonight team excited for mealtime! Try this roasted yellow squash in the oven or on the grill tonight!


Yellow Squash Roasted
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Servings
7
Servings
7
Yellow Squash Roasted
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Servings
7
Servings
7
Ingredients
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Instructions
Oven Roasted
  1. Wash your hands and clean your countertops. Rinse squash under cool running water before slicing.
  2. Add sliced spears of yellow squash to a bowl and mix with olive oil, chili powder, and black pepper.
  3. Place squash in a 9x13 pan. Roast squash in a 400*F oven for 18 minutes.
Grilling
  1. Grill squash on a high heat grill for about 25 seconds per side.
  2. Remove squash from the oven (or grill) and sprinkle lemon juice on roasted squash.
  3. Top with grated parmesan cheese.
Recipe Notes

Strawberry Banana Shortcake

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Summertime was made for fun in the sun and the occasional sweet after an evening meal. You don’t have to discourage desserts at the dinner table when it comes to this low-fat dessert: Strawberry Banana Shortcake.

The Angel Food Cake recipe comes from our friends over at the USDA, check out the original recipe here, dress it up a little bit with our toppings!


Strawberry Banana Shortcake
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Servings
12
Servings
12
Strawberry Banana Shortcake
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Servings
12
Servings
12
Ingredients
Angel Food Cake
Strawberry Banana Topping
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Instructions
Angel Food Cake
  1. Preheat oven to 325F. In a large bowl, beat the egg whites until they are foamy (not stiff).
  2. Add the cream of tartar, and beat until stiff.
  3. Gradually beat in ½ C of sugar at a time until smoothly combined.
  4. Mix in vanilla.
  5. Mix in Salt.
  6. Gently fold in the flour.
  7. Pour the angel food cake mixture into an angel food tubular pan.*
  8. Bake for 1 hour and 15 minutes, or until the top is nicely browned.
Strawberry Banana Topping
  1. Add 1 lb. sliced strawberries and 3 sliced bananas to a bowl. Mix with 1 Tbsp. lemon juice.
  2. Add to the top of cooled angel food cake. Top with a dollop of whipped cream. Enjoy!
  3. Tips: *For easy cake pan removal, try using parchment paper in the bottom of the pan.
Recipe Notes

Carrot Raisin Salad

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Take a bite out of this carrot raisin salad filled with colorful fruits and vegetables. It’s an explosion of sweet and crunchy, which is bound to mix-up your taste buds! Plus, it’s kid friendly!


Carrot Raising Salad recipe plated in a white serving dish, ready for your dinner table!
Carrot Raisin Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Carrot Raising Salad recipe plated in a white serving dish, ready for your dinner table!
Carrot Raisin Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Clean your area and wash your hands before you begin.
  2. Wash carrots, apples, and celery. With a knife or peeler, peel the carrots.
  3. Grate the carrots, and chop the apples, and celery and place in large mixing bowl.
  4. Add the lemon juice, raisins, yogurt, and cinnamon to the bowl of chopped carrots, apples, and celery.
  5. Stir until evenly coated.
  6. Eat immediately or cover and allow to chill in the refrigerator before serving.
Recipe Notes

Margarita Chicken

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Margarita chicken created just in time for Margarita Day. This juicy and flavorful chicken has a tasteful lime flavor. It would be perfect over a fresh salad or sliced into tacos.Margarita Chicken breast recipe on cutting board with side of sliced jalapenos, splayed over a colorful serape cloth


Margarita Chicken breast recipe on cutting board with side of sliced jalapenos, splayed over a colorful serape cloth
Margarita Chicken
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Margarita Chicken breast recipe on cutting board with side of sliced jalapenos, splayed over a colorful serape cloth
Margarita Chicken
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Instructions
  1. Slice chicken breasts into strips.
  2. Prepare marinade by zesting 1 lime zest, juicing limes and lemon, mincing garlic, chopping cilantro and measuring cumin, kosher salt, black pepper, and olive oil.
  3. Place a resealable plastic bag inside of a sturdy bowl. Fold over the top to avoid a messy seal and open the inside of the bag to create a bowl like shape.
  4. Add chicken and marinade ingredients to the resealable bag.
  5. Seal the plastic bag and marinate the chicken in the refrigerator for 3 to 12 hours.
  6. *Tip: The more time you allow for the chicken to marinate, the more flavorful it will be.
  7. 6. Preheat grill to medium-high heat. Place chicken on grill and discard the marinade to avoid cross-contamination. Grill for 3-5 minutes on each side or until the chicken reaches a minimum internal temperature of 165*F.
Alternative cooking methods:
  1. Oven – Preheat oven to 350*F. Place chicken in an oven safe dish with half of the marinade. Bake for 45-60 minutes or until the chicken reaches an internal temperature of 165*F. Be sure to discard remaining marinade to avoid cross-contamination.
  2. Slow Cooker – Place chicken and marinade in a crockpot. Add 1 cup of water. Cook on low for 6-7 hours. Or cook on high for 4 hours. Make sure the chicken reaches an internal temperature of 165*F.
Recipe Notes

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