Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Green Beans and Mushrooms Roasted

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Side dishes don’t have to be a last minute thought! This dish adds a little flavor to your taste buds with its mouth-watering balsamic vinegar flavor. Roasted Green Beans and Mushrooms recipe plated in a silver serving dish with wooden serving spoons.


Roasted Green Beans and Mushrooms recipe plated in a silver serving dish with wooden serving spoons.
Green Beans and Mushrooms Roasted
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Roasted Green Beans and Mushrooms recipe plated in a silver serving dish with wooden serving spoons.
Green Beans and Mushrooms Roasted
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Instructions
  1. Preheat oven to 400*F.
  2. Clean preparation area and wash vegetables.
  3. Snap each end of the French green bean. Green beans can be stringy, so as you snap the ends, pull down to remove the fibrous string.
  4. Toss green beans, diced onion, sliced mushrooms, diced garlic, olive oil, kosher salt, pepper, and balsamic vinegar together.
  5. Place in an 8” x 10” oven safe dish and roast in oven for 20 minutes. Stir at 10 minutes to avoid burning.
  6. Remove from oven, place in serving dish, and enjoy.
Recipe Notes

Flatbread Pizza

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Easy Flatbread Pizza is the perfect way to get your kids to help you make their own dinner! This recipe has tons of ways for kids to get involved, and who doesn’t love pizza??


Flatbread Pizza sliced into quarters, placed on a wooden cutting board atop of a cotton towel.
Flatbread Pizza
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Flatbread Pizza sliced into quarters, placed on a wooden cutting board atop of a cotton towel.
Flatbread Pizza
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Oven Instructions
  1. Clean your area and wash your hands before you begin.
  2. Preheat oven to 425°F.
  3. Toss sliced zucchini and mushrooms with olive oil and pepper.
  4. Place vegetables on baking sheet and roast for 20-25 minutes.
  5. Spread tomato sauce evenly on flatbread.
  6. Sprinkle mozzarella over tomato sauce.
  7. Add roasted vegetables.
  8. Bake pizza at 400°F for 8-10 minutes until cheese is bubbly.
Air Fryer Instructions
  1. Clean your area and wash your hands before you begin.
  2. Set the air fryer to 375°F and preheat for 3 minutes
  3. Toss sliced zucchini and mushrooms with olive oil and place on the air fryer basket/tray.
  4. Once the air fryer is preheated cook for 3 minutes.
  5. Spread tomato sauce evenly on the flatbread and sprinkle mozzarella cheese over the tomato sauce and add roasted vegetables once done.
  6. Set the air fryer to 375°F and let preheat for 4 minutes.
  7. Place flatbread on the air fryer basket/tray.
  8. Once the air fryer is preheated, cook for 4 minutes or until cheese is bubbly.
Recipe Notes

Easy Flatbread Pizza Nutrition Facts Serving size 1/2 flatbread (145g) servings per container 8 Amount per serving Calories 210 % Daily Value Total Fat 7 g 9 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 340 mg 15 % Total Carbohydrate 28 g 10 % Dietary Fiber 1 g 4 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 10 g Vitamin D 0 mcg 0 % Calcium 244 mg 20 % Iron 1 mg 6 % Potassium 346 mg 8 %

Chicken and Summer Veggies Grilling Pocket

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This Chicken and Summer Veggies Grilling Pocket recipe is the perfect recipe to start of grilling season with! It is a simple dish to throw together then throw on the grill for a simple and impressive dinner!Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.

Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.
Chicken and Summer Veggies Grilling Pocket
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Servings
6
Servings
6
Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.
Chicken and Summer Veggies Grilling Pocket
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Servings
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Instructions
  1. Wash your hands and clean your preparation area. Heat your grill to cook over medium-high heat.
  2. Cut the vegetables as directed. Cut the chicken in to evenly sized cubes.
  3. Combine the olive oil, oregano, parsley, garlic powder, and paprika in a small bowl.
  4. Cut 6 sheets of foil approximately 12 inches in length each.
  5. Divide the vegetables and chicken evenly among the 6 sheets of foil. Top each with some of the oil mixture, spreading over the vegetables and chicken.
  6. Fold the foil so that it creates a sealed pocket.
  7. Grill the foil packets over medium high heat for 35 to 40 minutes, or until chicken reaches 165 degrees F.
Recipe Notes

Chicken and Summer Veggie Foils Nutrition Facts Serving size (283g) servings per container 6 Amount per serving Calories 240 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 85 mg 28 % Sodium 60 mg 3 % Total Carbohydrate 8 g 3 % Dietary Fiber 2 g 7 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 28 g Vitamin D 0 mcg 0 % Calcium 42 mg 4 % Iron 1 mg 6 % Potassium 825 mg 20 %

Creamy Pumpkin Pasta

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Transition into fall with this delicious and creamy pumpkin pasta! Hearty pasta paired with pumpkin and mushrooms is sure to give you that first taste of fall!Bowtie pasta covered in a creamy pumpkin sauce still in the saucepan it was cooked in.

 

Bowtie pasta covered in a creamy pumpkin sauce still in the saucepan it was cooked in.
Creamy Pumpkin Pasta
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Bowtie pasta covered in a creamy pumpkin sauce still in the saucepan it was cooked in.
Creamy Pumpkin Pasta
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Servings
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Instructions
  1. Wash your hands and preparation area.
  2. Cook pasta according to package directions.
  3. In a large skillet heat up olive oil. Once heated add garlic and stir until aromatic. Add chopped mushrooms and stir until softened.
  4. Add milk and cream cheese and stir until cream cheese is melted.
  5. Add pumpkin and spices and stir until well combined, heated through, and aromatic.
  6. Add pasta and stir until pasta is coated. Serve immediately.
Recipe Notes

Eggplant Delight

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This Italian inspired Eggplant pasta is a delicious and easy way to go meatless.

Eggplant Delight a recipe by Dinner Tonight

Eggplant Delight a recipe by Dinner Tonight
Eggplant Delight
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Eggplant Delight a recipe by Dinner Tonight
Eggplant Delight
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Servings
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Instructions
  1. Clean your preparation area and wash hands
  2. Preheat oven to 400⁰ F.
  3. Spread 1 tablespoon of olive oil across the bottom of a lined baking sheet and arrange sliced eggplant.
  4. Bake eggplant for 20 minutes or until tender and lightly browned.
  5. While eggplant bakes, place a large skillet over medium heat and add 1tbs olive oil. Add the sliced mushrooms, diced shallot, sliced zucchini, and minced garlic into skillet and cook for 5 minutes.
  6. Add water and lemon juice and cook for 4 minutes. Add diced tomatoes, parsley flakes, oregano, salt, and pepper. Bring to a boil and simmer for 5 minutes.
  7. Add roasted eggplant and cook until all veggies are tender; about 5 minutes.
  8. Remove from heat and serve over cooked whole wheat penne pasta.
Recipe Notes

Eggplant Delight Nutrition Facts Serving size (437g) servings per container 4 Amount per serving Calories 320 % Daily Value Total Fat 6 g 8 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 320 mg 14 % Total Carbohydrate 60 g 22 % Dietary Fiber 6 g 21 % Total Sugars 11 g Added Sugars 0 g 0 % Protein 12 g Vitamin D 0 mcg 0 % Calcium 78 mg 6 % Iron 3 mg 15 % Potassium 1145 mg 25 %

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