Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken, Broccoli and Sesame Stir Fry

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Looking for a quick, easy, and flavorful recipe for dinner? This Chicken, Broccoli, and Sesame Stir fry is as simple as it is delicious! This stir fry can be pulled together and on the table in 30 minutes. Try this recipe out on your next busy evening!


Chicken, Broccoli and Sesame Stir Fry
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Servings
6 1 cup servings
Servings
6 1 cup servings
Chicken, Broccoli and Sesame Stir Fry
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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 and clean your hands and preparation area. Rinse any fresh vegetables under cool running water before chopping.
  2. Cut the chicken breast into bite-size pieces. Heat the olive oil in a large pan over medium to medium-high heat. Cook the chicken breast in the pan for about 5-7 minutes or until pink can no longer be seen.
  3. While chicken is cooking, combine water, corn starch, sesame oil, sriracha sauce, soy sauce, garlic, and ginger in a bowl and whisk together until well combined.
  4. Reduce the heat to medium and add the broccoli florets to the pan and combine the chicken and broccoli. Add in the sauce mixture then cover and cook for about 5-10 minutes, stirring occasionally.
  5. Remove the lid and continue to cook until sauce has thickened and chicken has reached a minimum internal temperature of 165°F. Top with sesame seeds and serve over brown rice.
Recipe Notes

Turkey Sausage and Spinach Strata

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Take the stress out of hosting a brunch by using this overnight turkey sausage and spinach strata recipe. This can be prepared the night before and then cooked off the next day. Simple and easy is the way to go for holiday hosting.


Turkey Sausage and Spinach Strata
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Servings
12 1/2 cup servings
Servings
12 1/2 cup servings
Turkey Sausage and Spinach Strata
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Servings
12 1/2 cup servings
Servings
12 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Spray a 13X9 casserole dish with nonstick cooking spray. Layer bread cubes in the bottom of the dish.
  2. In a skillet over medium heat, cook the turkey sausage, onion, and garlic together. Once it has reached 165 degrees F add in the drained spinach. Let sausage cool, and then layer on top of the bread cubes.
  3. In a medium bowl whisk milk, eggs (whites and whole), salt, and pepper until combined. Pour over the sausage mixture in the casserole dish. Sprinkle cheese over the top of the strata and cover with foil.
  4. Place in the refrigerator overnight but no more than 24 hours.
  5. Preheat over to 350 degrees F. Remove the strata from the refrigerator, place in the oven covered with foil for 30 minutes.
  6. Remove foil and bake for additional 15 minutes until the center is set.
Recipe Notes

Cilantro Lime Grilled Shrimp with Dip

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Here’s a zesty dish that you can grill anytime! This flavorful marinade will give your shrimp a boost of flavor. Plus, it’s easy to make and quick to grill.


Cilantro Lime Grilled Shrimp with Dip
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Servings
5 1/3 cup servings
Servings
5 1/3 cup servings
Cilantro Lime Grilled Shrimp with Dip
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Servings
5 1/3 cup servings
Servings
5 1/3 cup servings
Ingredients
Marinade
Dill Dip
Garnish
Servings: 1/3 cup servings
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Instructions
  1. Prep shrimp, if frozen let thaw. If fresh, peel and devein.
  2. Next, remove 6 tsp zest and squeeze ¼ cup lime juice from limes.
  3. Place jalapeno (optional remove seeds), green onion, and cilantro in food processor and pulse.
  4. Then whisk together olive oil, lime juice, pineapple juice, zest, (minced) garlic, coconut aminos, and black pepper in a bowl. Combine processed ingredients to create a marinade.
  5. Pour the marinade into a large sealable food-safe plastic bag. Gather your thawed shrimp and place them in the marinade (plastic bag). Before sealing, press the excess air out, then seal.
  6. Let the shrimp marinate in the fridge for about 10 to 30 minutes (max).
  7. While shrimp is marinating, create your dill dip. Grab a medium bowl, stir together yogurt, lime zest, lime juice, garlic powder, and dill. Cover and chill.
  8. You are now ready to grill; you can thread the shrimp onto skewers (see tips on wooden skewers) or place them in a grill pan over the stove.
  9. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. Make sure shrimp is pink and cooked through - a fully cooked shrimp is 120 degrees Fahrenheit. Check the temp!
  10. When done, take the shrimp off the grill, and squeeze some lime juice (optional).
  11. You are now ready to serve – garnish your shrimp with cilantro and lime wedges. Pair with any of our side dishes.
Recipe Notes

Matcha Pea Soup

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It’s time to think beyond kale smoothies and matcha lattes. Here’s a new way to eat your greens, and it’s easy to make!


Matcha Pea Soup
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Matcha Pea Soup
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Ingredients
Servings:
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Instructions
  1. Heat oil in large saucepan over medium- low heat. Add minced garlic and cook until softened, but not browned, only for a couple of minutes.
  2. Add broth and bring to a boil. Meanwhile, in a small separate bowl, whisk matcha with hot water until dissolved and set aside for later.
  3. Then add frozen peas to large saucepan, let it simmer for a few minutes.
  4. Remove saucepan from heat and stir in spinach, parsley, green onion, lime juice, salt, and matcha water. Blend smooth with any of our methods to puree soup.
  5. Divide soup among serving bowls and top with sour cream and garnish with parsley.
Recipe Notes

*Adapted from Shape Magazine

Mexican Chicken Soup

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Mexican Chicken Soup is a tasty twist on classic chicken soup. This easy and flavorful soup is sure to warm you up and the end of a long day. Mexican Chicken Soup recipe in bowl with sides of cilantro and lime wedges.


Mexican Chicken Soup recipe in bowl with sides of cilantro and lime wedges.
Mexican Chicken Soup
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Servings
8
Servings
8
Mexican Chicken Soup recipe in bowl with sides of cilantro and lime wedges.
Mexican Chicken Soup
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Servings
8
Servings
8
Ingredients
Servings:
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Instructions
  1. Heat oil in large stock pot over medium high heat.
  2. Add bell pepper, onion, and garlic; sauté until vegetables are tender.
  3. Cut limes in half and squeeze lime juice directly into the vegetable mixture; tomatoes, and chicken broth to soup.
  4. Bring to a boil and reduce heat and simmer for 10 minutes.
  5. Stir in chicken, Cilantro, Jalapeño, salt, and pepper.
  6. Cook until thoroughly heated; about 10-15 minutes.
  7. Serve immediately.
Recipe Notes

Mexican Chicken Soup Nutrition Facts Serving size apx. 1.25 cups (460g) servings per container 8 Amount per serving Calories 280 % Daily Value Total Fat 7 g 9 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 95 mg 32 % Sodium 450 mg 20 % Total Carbohydrate 13 g 5 % Dietary Fiber 1 g 4 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 41 g Vitamin D 0 mcg 0 % Calcium 53 mg 4 % Iron 2 mg 10 % Potassium 719 mg 15 %