Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Pumpkin French Toast Bake

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This delicious dish is made from whole grain bread, pumpkin, pecans, and a touch of maple syrup. It’s a great “breakfast for dinner” option that will fill you up on a chilly evening.


Pumpkin French Toast Bake
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Servings
12 servings
Servings
12 servings
Pumpkin French Toast Bake
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Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
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Instructions
  1. Spray a 9x13” casserole pan with non-stick spray or line with parchment paper.
  2. Cut whole grain bread slices into 1-inch cubes. Place bread cubes into the casserole pan.
  3. In a large bowl, whisk together eggs, milk, vanilla, pumpkin pie spice, and pumpkin puree until well combined. Pour mixture over bread until all bread is covered. Cover and refrigerate for 15 minutes or overnight.
  4. When ready to bake, preheat oven to 350 degrees F. Mix together brown sugar and pecan halves. Uncover casserole. Using clean hands, top with sugar and pecan mixture. Bake for 35 to 45 minutes or until golden brown and no longer wet.
  5. Serve with maple syrup.
  6. Store leftovers in the refrigerator for a couple of days.
Recipe Notes

Mini Apple Pies Airfryer

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Craving something sweet? These quick and easy mini apple pies are perfect for a snack or holiday dessert! Just mix diced apples with cinnamon, maple syrup, coconut oil and sugar, fill store bought wonton wrappers, and air fry until golden. Serve warm with vanilla ice cream for an extra treat!


Mini Apple Pies Airfryer
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Servings
10 wontons
Servings
10 wontons
Mini Apple Pies Airfryer
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Servings
10 wontons
Servings
10 wontons
Ingredients
Ingredients
Apple Filling
Sauce
Servings: wontons
Units:
Instructions
Apple Pie Filling
  1. Preheat airfryer to 380 degrees F and spray with Spray oil.
  2. In a medium mixing bowl, add the peeled apple cubes and toss with 1 tablespoon maple syrup, coconut oil, sugar and cinnamon
  3. Add mixture to air fryer basket in an even single layer.
  4. Airfry for 10-14 minutes, shaking half way through. They should be soft and golden.
  5. Remove from airfryer and toss with remaining 1 tablespoon of maple syrup.
Sauce
  1. Boil the dates in a saucepan with just enough water to cover for 10 minutes.
  2. Drain, but reserve 4 tablespoons of the water and let sit until cool to the touch. Lightly chop dates and place in food processer with coconut milk, maple syrup, cinnamon and reserved water. Blend until super smooth.
  3. Pour sauce back into the saucepan and bring to a rolling boil. Simmer for about 5 minutes or until sauce thickens.
Assembly
  1. Lay out wonton wrappers out on a flat surface.
  2. Place 1 ½ teaspoons of the apple mixture in the middle of the wonton wrapper.
  3. Place 1 teaspoon of the caramel sauce on top of filling.
  4. Using the back of the teaspoon, dip it in the caramel sauce and run it along the edges of the wonton wrapper
  5. Pull the 4 edges of the wrapper up in a little bunch and pinch together to secure.
  6. Place assembled wonton wrappers in the airfryer until full and spray with spray oil to coat the wontons.
  7. Close airfryer and bake at 350 degrees F for 7 minutes.
  8. When baked, remove wontons from airfryer and drizzle with caramel sauce if desired.
Recipe Notes

Fruit and Walnut Stuffed Pork Loin

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Are you tired of the same holiday turkey meal every season? Try this Festive Fruit and Nut Stuffed Pork Loin to celebrate this season.

Megan Glidden

Fruit and Walnut Stuffed Pork Loin
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Servings
12 4 ounce servings
Servings
12 4 ounce servings
Fruit and Walnut Stuffed Pork Loin
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Servings
12 4 ounce servings
Servings
12 4 ounce servings
Ingredients
Stuffed Pork Loin
Mustard Cream Sauce
Servings: 4 ounce servings
Units:
Instructions
  1. Wash hands and sanitize work station
  2. Preheat oven to 400 degrees
  3. Butterfly pork tenderloin using a sharp knife and set aside
  4. In a thick bottomed pan, heat up oil over medium heat add garlic and stir until fragrant. Add chopped pears, chopped onion, chopped walnuts, dried cranberries, Italian seasoning, salt and pepper sautéing for 2-3 minutes.
  5. Take pear mixture and spread on top of the butterflied pork tenderloin evenly. Roll pork loin back up and secure with baking twine.
  6. Spray a 9”x13” baking dish with cooking spray
  7. Place pork loin into baking dish, cover dish with foil and bake for 1 hour or until core temperature reaches 145 degrees.
  8. While pork loin is cooling for 5-10 minutes, in a saucepan combine mustard, maple syrup, black pepper and Greek yogurt. Simmer over medium-low heat for 5 minutes.
  9. Smother pork loin with mustard cream sauce before slicing and serving.
Recipe Notes

Fruit and Walnut stuffed Pork Loin Nutrition Facts Serving size 4 ounce (177g) servings per container 12 Amount per serving Calories 240 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 270 mg 12 % Total Carbohydrate 11 g 4 % Dietary Fiber 2 g 7 % Total Sugars 8 g Added Sugars 4 g 8 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 42 mg 4 % Iron 2 mg 10 % Potassium 540 mg 10 %

Pumpkin Pie Chia Seed Pudding

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Craving Pumpkin Pie but want to make it a bit healthier? Try these Pumpkin Pie Chia Seed Puddings, they can be made ahead of time for a sweet treat at the end of the day!


Pumpkin Pie Chia Seed Pudding
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Servings
2 1 cup servings
Servings
2 1 cup servings
Pumpkin Pie Chia Seed Pudding
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. In a small bowl combine the milk, pumpkin puree, maple syrup, pumpkin spice blend, salt, and chia seeds.
  2. Mix well until well combined.
  3. Divide mixture into two bowls, mason jars, or other serving ware. Cover and refrigerate for a minimum of 4 hours but preferable 8+ hours.
  4. When ready to eat, top with a tablespoon of whipped topping.
  5. Store in the refrigerator and eat within 3-4 days of making.
Recipe Notes

Pumpkin Pie Chia Seed Pudding Nutrition Facts Serving size 1 cup (213g) servings per container 2 Amount per serving Calories 200 % Daily Value Total Fat 8 g 10 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 210 mg 9 % Total Carbohydrate 25 g 9 % Dietary Fiber 7 g 25 % Total Sugars 13 g Added Sugars 5 g 10 % Protein 8 g Vitamin D 0 mcg 0 % Calcium 313 mg 25 % Iron 3 mg 15 % Potassium 413 mg 8 %

Veggie Chocolate Brownies

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Indulge in the ultimate guilt-free treat! These veggie-loaded chocolate brownies are rich, fudgy, and packed with nutrients. Who knew being healthy could taste this good? Perfect for satisfying your sweet tooth without the guilt!


Veggie Chocolate Brownies
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Servings
16 1x1 inch servings
Servings
16 1x1 inch servings
Veggie Chocolate Brownies
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Servings
16 1x1 inch servings
Servings
16 1x1 inch servings
Ingredients
Servings: 1x1 inch servings
Units:
Instructions
  1. Place the whole dates in small bowl and pour hot water over them allowing them to soak until soft (about 30 minutes)
  2. Preheat oven to 350 degrees F. Prepare an 8x8 baking dish with lined parchment paper.
  3. Blend soaked dates (undrained) with finely shredded zucchini, maple syrup, and vanilla until smooth and set aside.
  4. Combine oat flour, cocoa powder, sugar, baking soda, and salt in bowl and stir together. Add in blended date and zucchini mixture until all is moistened.
  5. Pour thick batter into prepared pan and bake for 25 minutes or until brownies are no longer liquid in the middle and edges are firm.
  6. Allow to cool before eating!
Recipe Notes