Name: Melon Splash Pops
Yield: 8 popsicles
Ingredients: 3 cups watermelon (cubes); 1 cup crushed pineapple (canned in juice); 1/2 cup nonfat plain Greek yogurt; 2 tsp lime juice; 1 tsp vanilla extract

Melon Splash Pops

July 16, 2026 by dinnertonight

These Melon Splash pops are a refreshing treat. They provide hydration, vitamin C, protein, and calcium, making them a nutritious way to cool off on a hot day.

If you don’t have a popsicle mold, you can easily place this in a freezer safe container and create a fruit sherbet to enjoy.

Melon Splash Pops

Servings

8 popsicles

Servings

8 popsicles

Melon Splash Pops

Servings

8 popsicles

Servings

8 popsicles

Ingredients

3 cups watermelon cubes
1 cup crushed pineapple canned in juice
1/2 cup nonfat plain Greek yogurt
2 tsp lime juice
1 tsp vanilla extract

Servings: popsicles

Units:

Instructions

Add all ingredients to a blender. Blend until smooth
Add mixture to popsicle mold.
Cover mold and add popsicle sticks
Freeze for at least 6 hours (or overnight) before serving.

Recipe Notes

Melon Splash Pop

Nutrition Facts
Serving size 1 popsicle (99g)
servings per container 8

Amount per serving
Calories 45

% Daily Value
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 5 mg 0 %
Total Carbohydrate 10 g 4 %
Dietary Fiber 0 g 0 %
Total Sugars 9 g
Added Sugars 0 g 0 %
Protein 2 g

Vitamin D 0 mcg 0 %
Calcium 24 mg 2 %
Iron 0 mg 0 %
Potassium 111 mg 2 %

Coconut Watermelon Zing

July 9, 2026 by dinnertonight

Stay cool and refreshed with Coconut Watermelon Zing—a delicious fusion of coconut water and watermelon flavor with a splash of lime. Perfect for workouts, warm days, or anytime you need a refreshing boost. 🌞💧

Coconut Watermelon Zing

Servings

4 2 cup servings

Servings

4 2 cup servings

Coconut Watermelon Zing

Servings

4 2 cup servings

Servings

4 2 cup servings

Ingredients

4 cups watermelon diced
4 cups coconut water unsweetened
1/4 cup lime juice
1/2 teaspoon salt

Servings: 2 cup servings

Units:

Instructions

In a pitcher of a blender add the watermelon, coconut water, lime juice and salt.
Blend until combined and enjoy
Keep in refrigerator for up to 48 hours. Note: this drink will separate – shake or mix to combine before serving.
Note: This hydration drink can be strained if you prefer a drink with a smoother texture

Recipe Notes

Cowboy Caviar

June 17, 2025 by Dinner Tonight

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

Servings

8 1/3 cup servings

Servings

8 1/3 cup servings

Cowboy Caviar

Servings

8 1/3 cup servings

Servings

8 1/3 cup servings

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
2 cloves garlic minced
3 medium Roma tomatoes diced
1/4 medium red onion diced
15 ounce can No Salt Added Black Beans drained and rinsed
15 ounce can no salt added whole kernel corn drained and rinsed
15 ounce can low sodium pinto beans drained and rinsed
1 medium red bell pepper diced
1 medium poblano pepper diced
4 ounce can diced jalapenos
1/4 cup cilantro chopped

Servings: 1/3 cup servings

Units:

Instructions

Make the dressing: In a medium bowl, whisk the olive oil, vinegar, lime juice and garlic to combine.
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.
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

March 12, 2025 by Dinner Tonight

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

Servings

6 1 cup servings

Servings

6 1 cup servings

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

3 cups quinoa cooked
1 cup chickpeas canned
3 medium Roma tomatoes
1 cup cucumber peeled and chopped
1 cup carrots shredded
1/2 cup green onion chopped
1/4 cup parsley chopped
10 mint leaves chopped
1/4 cup lime juice
2 Tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your preparation area.
Prepare the quinoa according to package directions.
Drain and rinse chickpeas and then chop and set aside.
Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
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.
For a more flavorful dish, refrigerate 30-60 minutes before serving.

Recipe Notes

Bang Bang Salmon Bowls

January 6, 2025 by Dinner Tonight

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

Servings

4 servings

Servings

4 servings

Bang Bang Salmon Bowls

Servings

4 servings

Servings

4 servings

Ingredients

2 cups white rice cooked
1 pound salmon fillets skin removed and cut into cubes
1 teaspoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 cup nonfat plain Greek yogurt
2 tablespoons Thai sweet chili sauce
1 Tablespoon Sriracha Sauce
1 teaspoon honey
1 Tablespoon lime juice
1 cup shelled edamame cooked
2 teaspoons sesame seeds

Servings: servings

Units:

Instructions

Wash hands and clean preparation area.
Cook rice according to package directions.
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.
To the salmon, add the onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt and toss until salmon is evenly coated.
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.
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.
Warm up the edamame according to package directions.
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

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