Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cowboy Caviar

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Brighten up your plate with this vibrant, crowd-pleasing Cowboy Caviar! ✨ Packed with wholesome and colorful ingredients like black beans, corn, and fresh bell peppers, it’s a delicious way to get your veggies in. Healthy, refreshing, and incredibly satisfying. Minimal cooking with maximum flavor. Your taste buds will thank you!


Cowboy Caviar
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Servings
8 1/3 cup servings
Servings
8 1/3 cup servings
Cowboy Caviar
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Servings
8 1/3 cup servings
Servings
8 1/3 cup servings
Ingredients
Servings: 1/3 cup servings
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Instructions
  1. Make the dressing: In a medium bowl, whisk the olive oil, vinegar, lime juice and garlic to combine.
  2. Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, poblano and cilantro. Toss to cover with plastic wrap and refrigerate for 2 hours before serving.
  3. To serve, toss well and serve with baked tortilla chips.
Recipe Notes

Cowboy Caviar Nutrition Facts Serving size 1/3 cup servings per container 8 Amount per serving Calories 200 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 160 mg 7 % Total Carbohydrate 26 g 9 % Dietary Fiber 6 g 21 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 37 mg 2 % Iron 1 mg 6 % Potassium 503 mg 10 %

Quinoa and Chickpea Tabbouleh

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Spring is in the air, and it is a great time to enjoy the fresh tastes of the season. Try this delicious dish packed with fresh vegetables and whole grains.


Quinoa and Chickpea Tabbouleh
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Servings
6 1 cup servings
Servings
6 1 cup servings
Quinoa and Chickpea Tabbouleh
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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. Wash your hands and clean your preparation area.
  2. Prepare the quinoa according to package directions.
  3. Drain and rinse chickpeas and then chop and set aside.
  4. Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
  5. In a small bowl, mix the lime juice, olive oil, garlic, cumin, salt, and pepper. Then pour the dressing mixture over the tabbouleh mixture and stir until well mixed.
  6. For a more flavorful dish, refrigerate 30-60 minutes before serving.
Recipe Notes

Bang Bang Salmon Bowls

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These Bang Bang Salmon bowls are the perfect quick dinner or meal prep for the week! Salmon is perfectly crispy when made in the air fryer and the sauce is the perfect creamy topping.


Bang Bang Salmon Bowls
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Servings
4 servings
Servings
4 servings
Bang Bang Salmon Bowls
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Wash hands and clean preparation area.
  2. Cook rice according to package directions.
  3. Remove skin from salmon filet and cut into 1 inch cubes and place in a bowl. In the bowl toss the salmon in the olive oil.
  4. To the salmon, add the onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt and toss until salmon is evenly coated.
  5. Preheat your air fryer if necessary. Add salmon to the air fryer basket in a single layer and air fry on 400 Degrees F for 10 minutes or until salmon reaches an internal temperature of 145 Degrees F.
  6. While the salmon is cooking, make the bang bang sauce. In a small bowl combine the greek yogurt, sweet chili sauce, sriracha sauce, honey, and lime juice and whisk until well combined. Set aside.
  7. Warm up the edamame according to package directions.
  8. Once rice, salmon, and edamame are all cooked, divide evenly among 4 bowls. Top each serving with 1/4th of the bang bang sauce and ½ teaspoon of sesame seeds.
Recipe Notes

Bang Bang Salmon Bowls Nutrition Facts Serving size 4 oz salmon + 1/2 cup rice + toppings (297g) servings per container 4 Amount per serving Calories 390 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 470 mg 20 % Total Carbohydrate 40 g 15 % Dietary Fiber 3 g 11 % Total Sugars 8 g Added Sugars 5 g 10 % Protein 33 g Vitamin D 12 mcg 60 % Calcium 71 mg 6 % Iron 3 mg 15 % Potassium 698 mg 15 %

Shrimp Tacos with Lime Crema Sauce

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Looking for a quick meal for hot summer evenings? Our Shrimp Tacos pack a flavorful punch and the lime crema sauce adds brightness. Add creamy avocado and cabbage for a delicious meal that will keep your kitchen cool.


Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Ingredients
Servings: 2 tacos per serving
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Instructions
  1. For the Lime Crema Sauce, whisk together the greek yogurt, lime juice, mustard and sugar. Cover and chill while preparing shrimp.
  2. For the shrimp, in a medium bowl, whisk together chili powder, cumin, paprika, and pepper. Add shrimp and toss until evenly coated. Heat olive oil in a skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, about 4 minutes.
  3. To assemble tacos, layer cabbage, shrimp, and avocados over tortillas. Drizzle with Lime Crema Sauce.
Recipe Notes

hrimp Tacos with Lime Crema Sauce Nutrition Facts Serving size 2 Tacos (309g) servings per container 4 Amount per serving Calories 360 % Daily Value Total Fat 12 g 15 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 185 mg 62 % Sodium 180 mg 8 % Total Carbohydrate 33 g 12 % Dietary Fiber 3 g 11 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 32 g Vitamin D 0 mcg 0 % Calcium 157 mg 10 % Iron 2 mg 10 % Potassium 666 mg 15 %

Kimchi Quesadillas

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These delightfully spicy quesadillas are perfect to try next time you’re looking for something different!

Kimchi Quesadillas
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Servings
4 servings
Servings
4 servings
Kimchi Quesadillas
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. In a frying pan, add kimchi, bok choy, jalapeño, tomato, and gochujang. Sauté on medium heat for 2 minutes. Lower to low heat and sauté for another 3 minutes or until kimchi looks cooked and has reduced in size. Place sauteed kimchi mix in a small bowl and set aside.
  2. In the same pan, on medium heat, place one tortilla. Sprinkle half of the cheese, half of the kimchi mix. Fold the tortilla in half, as if making a taco, and press down with a spatula to crisp. Cook each side for 3 minutes or until tortilla is light golden brown. Repeat this step for the second quesadilla.
  3. In a small bowl, mix yogurt, lime juice, cilantro, and green onions. Mix well, until all ingredients are well coated. Lastly, serve with a dollop of yogurt dip. Enjoy!
Recipe Notes