Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Southwest Chicken Salad

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No more boring lunches! This Southwest Chicken Salad is an easy and flavor packed recipe to meal prep for a week of nutritious lunches for your family. Serve as is or wrap in whole wheat tortillas for some added carbohydrates and whole grains. Enjoy!


Southwest Chicken Salad
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Servings
6 servings
Servings
6 servings
Southwest Chicken Salad
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Servings
6 servings
Servings
6 servings
Ingredients
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Instructions
  1. In a large bowl combine the chopped chicken, beans, corn, tomatoes, red onions, bacon bits, and cilantro.
  2. In a small bowl combine the greek yogurt, garlic powder, cumin, chili powder, and lime juice.
  3. Add the greek yogurt mixture to the chicken mixture and toss until evenly combined.
  4. Serve 1 cup of chicken salad with 1 cup of chopped romaine lettuce.
Recipe Notes

Southwest Chicken Salad Nutrition Facts Serving size 1 cup (256g) 6 Amount per serving Calories 220 % Daily Value Total Fat 5 g 6 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 320 mg 14 % Total Carbohydrate 20 g 7 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 100 mg 8 % Iron 2.2 mg 10 % Potassium 510 mg 10 % %

Bang Bang Salmon Bowls

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These Bang Bang Salmon bowls are the perfect quick dinner or meal prep for the week! Salmon is perfectly crispy when made in the air fryer and the sauce is the perfect creamy topping.


Bang Bang Salmon Bowls
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Servings
4 servings
Servings
4 servings
Bang Bang Salmon Bowls
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Wash hands and clean preparation area.
  2. Cook rice according to package directions.
  3. Remove skin from salmon filet and cut into 1 inch cubes and place in a bowl. In the bowl toss the salmon in the olive oil.
  4. To the salmon, add the onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt and toss until salmon is evenly coated.
  5. Preheat your air fryer if necessary. Add salmon to the air fryer basket in a single layer and air fry on 400 Degrees F for 10 minutes or until salmon reaches an internal temperature of 145 Degrees F.
  6. While the salmon is cooking, make the bang bang sauce. In a small bowl combine the greek yogurt, sweet chili sauce, sriracha sauce, honey, and lime juice and whisk until well combined. Set aside.
  7. Warm up the edamame according to package directions.
  8. Once rice, salmon, and edamame are all cooked, divide evenly among 4 bowls. Top each serving with 1/4th of the bang bang sauce and ½ teaspoon of sesame seeds.
Recipe Notes

Bang Bang Salmon Bowls Nutrition Facts Serving size 4 oz salmon + 1/2 cup rice + toppings (297g) servings per container 4 Amount per serving Calories 390 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 470 mg 20 % Total Carbohydrate 40 g 15 % Dietary Fiber 3 g 11 % Total Sugars 8 g Added Sugars 5 g 10 % Protein 33 g Vitamin D 12 mcg 60 % Calcium 71 mg 6 % Iron 3 mg 15 % Potassium 698 mg 15 %

Roasted Garlic & Gorgonzola Dip

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This savory and robustly flavored dip is the perfect appetizer to pair with a bold red wine.


Roasted Garlic & Gorgonzola Dip
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Servings
12 1/4 cup servings
Servings
12 1/4 cup servings
Roasted Garlic & Gorgonzola Dip
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Servings
12 1/4 cup servings
Servings
12 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
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Instructions
  1. Preheat oven to 400 degrees. Cut 3 squares of aluminum foil.
  2. Cut the tops off the garlic heads from the papery pointed end, and cut enough to expose the tops of the garlic cloves, about ½ an inch.
  3. Place each cut garlic clove inside the aluminum foil square and begin to bunch up the foil to create a casing for the cloves. On each head, drizzle 1 tablespoon of olive oil. Combine the pepper and rosemary and sprinkle the spices evenly over the 3 garlic heads.
  4. Close the foil to create a packet and bake in the oven for 35-40 minutes.
  5. Remove garlic heads from the oven and open the foil packets, let cool just enough to handle.
  6. On a cutting board or in a bowl, squeeze all of the garlic cloves out of their roasted casings and mash with a fork to create a rough paste.
  7. In a bowl, combine the Greek yogurt, the gorgonzola cheese, and the garlic, and combine well. Use a blender, food processor or hand blender if a smoother texture is preferred.
  8. Serve with fresh-cut vegetables such as bell pepper slices, celery, carrots, pita chips, or similar*.
Recipe Notes

*Nutritional information does not include vegetables or crackers for serving.

Sheet Pan Chicken Tostadas

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This easy recipe is perfect for those busy back-to-school nights! Everything is prepped and ready to assemble plus everything is cooked and pre-portioned for easy storage.


Sheet Pan Chicken Tostadas
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Servings
6
Servings
6
Sheet Pan Chicken Tostadas
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Preheat oven to 450 degrees F.
  2. Brush both sides of the tortillas with oil and place on the prepared baking sheet. Bake for 8 -10 minutes, or just until they start firming. Remove the baking sheet from the oven.
  3. Flip the tortillas over and spread each one with refried beans and top with chicken and cheese. Return the tostadas to the oven and bake for an additional 5 to 6 minutes or until the beans and chicken are heated through and the cheese is melted.
  4. Top each tostada with a teaspoon of sour cream, diced onion, diced cherry tomato, cilantro.
Recipe Notes

Yogurt Vegetable Dip Wrap

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Yogurt Vegetable Dip Wrap
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Servings
6
Servings
6
Yogurt Vegetable Dip Wrap
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Clean your preparation area and wash your hands.
  2. Wash carrots, spinach, and bell pepper before cutting.
  3. Mix non-fat plain Greek yogurt with dill, parsley, chives, garlic powder, onion powder, and black pepper in medium size bowl until well combined.
  4. Cover and refrigerate 2 hours for best flavor.
  5. To assemble wrap, divide yogurt dip among 6 whole wheat tortillas and spread to cover one side of the tortilla.
  6. Divide baby spinach among the tortillas evenly and spread out over the dip.
  7. Then fill tortillas evenly with remaining shredded carrots and slice bell pepper. Roll tortillas to create a wrap.
Recipe Notes