Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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

Coconut Pecan Cranberry Bites

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Say hello to a bite of bliss! These Coconut Pecan Cranberry Bites are the perfect blend of sweet, nutty, and tangy goodness. Packed with wholesome ingredients and big flavor, they’re a delicious treat you’ll want to snack on all day!

Coconut Pecan Cranberry Bites
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Servings
16 1 ball (approx. 2 tablespoons)
Servings
16 1 ball (approx. 2 tablespoons)
Coconut Pecan Cranberry Bites
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Servings
16 1 ball (approx. 2 tablespoons)
Servings
16 1 ball (approx. 2 tablespoons)
Ingredients
Servings: 1 ball (approx. 2 tablespoons)
Units:
Instructions
  1. In food processor with S blade attachment, add pitted dates and process until they form a paste.
  2. Add the almond butter and cinnamon process until combined.
  3. Add the cranberries, pecans, and ¼ cup coconut and pulse until combined.
  4. Remove blade from food processor, scoop out dough into 2 tablespoon portions and roll into balls.
  5. Refrigerate 30 minutes to set.
  6. Enjoy!
Recipe Notes

Coconut Cranberry Bites Nutrition Facts Serving size 2 tablespoons (25g) servings per container 16 Amount per serving Calories 140 % Daily Value Total Fat 11 g 14 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 35 mg 2 % Total Carbohydrate 8 g 3 % Dietary Fiber 3 g 11 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 61 mg 4 % Iron 1 mg 6 % Potassium 167 mg 4 %

Green Monster Muffins

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We are green with monster energy from these tasty Green Monster Muffins! These muffins are fun and colorful and even have some sneaky veggies worked in! Bring some color into your kid-friendly snacks with these muffins that will keep them full of nutrients for their Summer fun! green monster muffins


green monster muffins
Green Monster Muffins
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Servings
1 2 mini muffins
Servings
1 2 mini muffins
green monster muffins
Green Monster Muffins
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Servings
1 2 mini muffins
Servings
1 2 mini muffins
Ingredients
Servings: 2 mini muffins
Units:
Instructions
  1. Preheat oven to 350 degrees F and line a mini muffin tin with muffin liners or parchment paper
  2. Soak dates in a bowl of boiling water for 4-5 minutes or until softened.
  3. Add the soaked dates to a blender with the applesauce, almond milk, and vanilla extract.
  4. Blend on high until mixture comes together.
  5. Next add the avocado oil, baking soda, sea salt, cinnamon, nutmeg, bananas, baby spinach and oat flour to the blender and blend on high until well combined.
  6. Wash and dry strawberries.
  7. Gently fold in diced strawberries to combined mixture.
  8. Spoon the mixture into the prepped muffin tins and bake for 20-25 minutes. Transfer to a cooling rack until cool.
  9. Store muffins for up to 5 days in a sealed container in the fridge.
Recipe Notes

nutrition label

Apricot Nut Bars

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Our quick and easy Apricot Nut bars are the perfect weekday snack! They are loaded with different textures and even some chocolate! Just pop them in the fridge for 45 minutes, and they are ready to cut and enjoy!


Apricot Chia Bars
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Servings
16 1x1 inch servings
Servings
16 1x1 inch servings
Apricot Chia Bars
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Servings
16 1x1 inch servings
Servings
16 1x1 inch servings
Ingredients
Servings: 1x1 inch servings
Units:
Instructions
  1. Wash hands and clean and sanitize the food preparation area.
  2. Line an 8×8 square pan with wax or parchment paper.
  3. Place dates, apricots, chia seeds, cinnamon, nutmeg, and almond pieces in a food processor and process until well combined
  4. Use a spatula to scrape the mixture off the sides of the food processor.
  5. Add pepitas to the mixture in the food processor, and pulse until there are small pieces of pepitas.
  6. Use a spatula once again to break up the mixture.
  7. Add white chocolate chips and pulse a few times to break and distribute the chips slightly.
  8. Empty the mixture into the prepared pan and press the mixture into the pan until even.
  9. Refrigerate for 30-45 minutes, then slice into bars or squares.
  10. Place the chocolate chips in a microwave-safe bowl and heat for 30 seconds or until melted. Drizzle the melted chocolate over the refrigerated bars.
Recipe Notes

Strawberry Oatmeal Cookie Balls

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Try this new fruity snack for National Oatmeal Cookie Day, April 30th!  Strawberry Oatmeal Cookie Balls are easy to make and take with you on-the-go for a “pick me up” treat.  My baby girl rolled them and my son’s soccer team made them disappear!


Strawberry oatmeal cookie balls recipe lined up and plated with a side of fresh strawberries.
Strawberry Oatmeal Cookie Balls
Votes: 3
Rating: 4
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Servings
16 cookie balls
Servings
16 cookie balls
Strawberry oatmeal cookie balls recipe lined up and plated with a side of fresh strawberries.
Strawberry Oatmeal Cookie Balls
Votes: 3
Rating: 4
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Servings
16 cookie balls
Servings
16 cookie balls
Ingredients
Servings: cookie balls
Units:
Instructions
  1. Clean your area and wash your hands before you begin.
  2. Use a food processor to blend the dates, strawberries, vanilla extract, oats, and almonds together.
  3. Process until the almonds are in pieces but not completely ground.
  4. Spoon out mixture** and roll into a small ball, place on a plate and refrigerate for 20-30 minutes or up to an 1 hour.
  5. Clean food processor and add coconut flakes. Process until broken down into small pieces.
  6. Pour out coconut onto a clean plate and roll chilled balls over coconut, topping well.
  7. Store in a sealed container in the refrigerator for up to 5 days. You can also store in plastic wrap or plastic bags.
  8. **use 1 Tbsp. measuring spoon to scoop out mixture from processor before rolling.
Recipe Notes