Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Green Chili Pork Stew

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Turn leftovers into a new family favorite!
Got extra Salsa Verde Pork from earlier this week? In just 30 minutes, you can transform it into a hearty Green Chili Pork Stew. 🥣

Add a few pantry staples, serve with warm tortillas or cornbread, and finish with a fresh fruit salad for dessert. ✅ Quick, ✅ Healthy, ✅ Delicious—a complete meal for busy nights!

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Green Chili Pork Stew
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Servings
10 1 cup servings
Servings
10 1 cup servings
Green Chili Pork Stew
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Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. In a medium pot add olive oil and add onions and cook until translucent.
  2. Add garlic and green chilies and cook for an additional 2 minutes.
  3. Add chicken stock, white beans, shredded pork, black pepper, cummin and oregano.
  4. Bring to a simmer and cook for 10 to 15 minutes. It's ready to enjoy.
  5. Leftovers can be frozen for up to 2 months in an air tight container.
Recipe Notes

Green Chili Pork Stew Nutrition Facts Serving size 1 cup (247g) servings per container 10 Amount per serving Calories 180 % Daily Value Total Fat 6 g 8 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 480 mg 21 % Total Carbohydrate 14 g 5 % Dietary Fiber 3 g 11 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 18 g Vitamin D 0 mcg 0 % Calcium 54 mg 4 % Iron 2 mg 10 % Potassium 480 mg 10 %

Slow Cooker Spicy Peanut Chicken

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Need a bold, no-fuss dinner for a busy night? Let your slow cooker do the work with this Spicy Peanut Chicken! It’s rich, flavorful, and perfect served over rice or noodles.

  • Toss everything in before work
  • Come home to a warm, protein-packed meal
  • Kid-friendly with just the right amount of spice!

Make dinner stress-free and delicious.

Slow Cooker Spicy Peanut Chicken
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Servings
8 servings
Servings
8 servings
Slow Cooker Spicy Peanut Chicken
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. In a slow cooker place the chicken, onion, garlic, and jalapeno.
  2. In a small bowl combine the peanut butter, chicken broth, soy sauce, honey, and red pepper flakes.
  3. Pour the peanut butter mixture over the chicken. Cook on high for 4-5 hours or on low for 7-8 hours.
  4. When ready to serve, stir in the lime juice, cilantro and peanuts. Serve with extra fresh chopped jalapenos for extra spice!
Recipe Notes

Spicyi Peanut Chicken Nutrition Facts Serving size 4 ounces (178g) 8 Amount per serving Calories 270 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 85 mg 28 % Sodium 460 mg 20 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 3 g 6 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 20 mg 2 % Iron 0.9 mg 6 % Potassium 560 mg 10 %

Marry Me Chicken

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Love is in the air… and in the kitchen! 🍽️💕 This Valentine’s season, show your love with a cozy, homemade dinner. We’re giving Marry Me Chicken a heart-healthy makeover—just as romantic, but even better for you. Lighter ingredients, same irresistible flavor!


Marry Me Chicken
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Servings
4 servings
Servings
4 servings
Marry Me Chicken
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Pat the chicken dry and season both sides with salt, pepper, garlic powder and onion powder.
  2. Place a large skillet over medium heat and coat lightly with cooking spray. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Work in batches if needed. Remove chicken from the skillet and set aside.
  3. In the same skillet, spray additional oil and add the minced garlic. Sauté for 1 minute until fragrant then add the oregano, thyme, and crushed red pepper flakes sautéing an additional minute.
  4. Pour in the low-sodium chicken broth and add the sun-dried tomatoes, bring to a simmer. Simmer for 2-3 minutes. Turn heat to low and whisk in the Greek yogurt until well combined.
  5. Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat.
  6. Place one-piece of chicken per plate, spoon ¼ of the sauce on the top, and sprinkle with ½ tablespoon parmesan.
  7. Pair with quinoa, brown rice, or a side of steamed broccoli.
Recipe Notes

Marry Me Chicken Nutrition Facts Serving size 4 oz (197g) servings per container 4 Amount per serving Calories 170 % Daily Value Total Fat 2.5 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 70 mg 23 % Sodium 450 mg 20 % Total Carbohydrate 6 g 2 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 86 mg 6 % Iron 2 mg 10 % Potassium 270 mg 6 %

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
Recipe Overview
  1. Prepare the marinade for chicken and chickpeas per directions below.
  2. Once chicken and chickpeas are marinating, prepare rice per directions below.
  3. While rice is cooking, chop the tomatoes, onions, cucumbers and parsley for toppings.
  4. Cook the chicken per the directions below.
  5. Make the garlic sauce and 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 sealable plastic bag.
  2. Add chicken to the plastic bag, 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 and place in the refrigerator to marinate alongside the chicken.
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, 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.
  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.
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.)
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.
  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 Chicken Bowls Nutrition Facts Serving size 1 bowl (646g) 6 Amount per serving Calories 400 % Daily Value Total Fat 18 g 23 % Saturated Fat 3.5 g 18 % Trans Fat 0 g Cholesterol 60 mg 20 % Sodium 380 mg 17 % Total Carbohydrate 34 g 12 % Dietary Fiber 7 g 25 % Total Sugars 9 g Added Sugars 1 g 2 % Protein 28 g Vitamin D 0 mcg 0 % Calcium 120 mg 10 % Iron 2.7 mg 15 % Potassium 1040 mg 20 %

Chicken and Gnocchi Dumplings

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If you love classic Chicken and Dumplings, you’ll love our healthy twist using pantry staples like dry gnocchi in place of traditional dumplings. This recipe also gets an additional fiber and protein boost from an unexpected source: blending white cannellini beans and stirring into the broth close to the end of the cooking time!

Chicken and Gnocchi Dumplings
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Servings
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Servings
6 1 cup servings
Chicken and Gnocchi Dumplings
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Begin with a clean prep area and poached chicken breasts, cooled and shredded. Set chicken aside on plate.
  2. In a large stock pot or Dutch oven over medium high heat, add olive oil to heat. Stir in chopped yellow onion, then add chopped frozen celery and frozen peas and carrots into the pot, and saute until they begin to soften (around 3-4 minutes).
  3. Add thyme, bay leaves, parsley, salt and pepper in with vegetable mixture, stirring to coat. Continue sauteing an additional 2 minutes.
  4. Add minced garlic cloves and sauté an additional 30 seconds, stirring carefully to make sure the garlic doesn’t burn.
  5. Add poached shredded chicken into the pot with vegetable and seasoning mixture. Pour in chicken broth, and stir well.
  6. Bring soup mixture to a low boil; reduce heat and simmer on low heat for 15-20 minutes to let flavors combine.
  7. While soup is simmering, add drained and rinsed cannellini beans into a high speed blender with 1 cup of water. Blend until well pureed.
  8. In the last 5 minutes of cooking time, add cannellini bean puree into soup mixture, stirring to combine well.
  9. Stir potato gnocchi into pot, and continue cooking until gnocchi dumplings float to the top. Serve hot, and enjoy!
Recipe Notes