Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Slow Cooker Barbecue Chicken Thighs

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This Slow Cooker Barbecue Chicken Thighs recipe is the perfect starting point for a stress-free week. With minimal prep and hands-off cooking, you’ll have tender, flavorful chicken ready to enjoy—and ready to reuse. Cooking extra chicken at the beginning of the week saves time later and opens the door for creative leftovers, like tostadas and casseroles, that make mealtime easier and more flexible.


Slow Cooker Barbecue Chicken Thighs
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Slow Cooker Barbecue Chicken Thighs
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Ingredients
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Instructions
  1. Remove excess fat from the chicken thighs.
  2. Spray the slow cooker with nonstick cooking spray.
  3. Place the chicken thighs in the slow cooker.
  4. Combine the barbecue sauce and water and pour over the chicken in the slow cooker.
  5. Cook on high for 4-6 hours or low for 6-8 hours and ensure chicken reaches a minimum internal temperature of 165 Degrees F.
Recipe Notes

Nutrition Facts Serving size 4 ounces (173g) 12 Amount per serving Calories 170 % Daily Value Total Fat 5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 105 mg 35 % Sodium 380 mg 17 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 4 % Total Sugars 6 g Added Sugars 4 g 8 % Protein 23 g Vitamin D 0 mcg 0 % Calcium 20 mg 2 % Iron 1.7 mg 10 % Potassium 430 mg 10 %

Hashbrown Breakfast Cup

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Hashbrown Breakfast Cup
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Servings
12 egg cups
Servings
12 egg cups
Hashbrown Breakfast Cup
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Servings
12 egg cups
Servings
12 egg cups
Ingredients
Servings: egg cups
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Instructions
  1. Wash your hands and clean your preparation area and preheat to 400 degrees.
  2. Cook the bacon over medium heat until crisp. Remove and pat excess oil off the bacon strip and chop.
  3. In a bowl combine the hashbrowns, eggs, milk, seasonings, cooked and cut bacon, and cheese. Mix until well combined and the egg yolks are broken and mixed in.
  4. In a muffin tin, spray with nonstick cooking spray or use silicone muffin liners. Scoop about 1/3 cup of the egg mixture into each muffin well, and even out with remaining mixture.
  5. Cook for 18-20 minutes. Remove from oven and allow to cool for at least 15 minutes before removing.
Recipe Notes

Broccoli Cheddar Egg Muffins

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These simple egg muffins are a great and delicious way to get an extra serving of veggies in at the start of your day!


Broccoli Cheddar Egg Muffins
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Servings
12 muffin
Servings
12 muffin
Broccoli Cheddar Egg Muffins
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Servings
12 muffin
Servings
12 muffin
Ingredients
Servings: muffin
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Instructions
  1. Wash your hands and clean your cooking area and utensils. Rinse fresh broccoli head under cool running water. Preheat oven to 350 degrees F.
  2. In a bowl, combine eggs, water and seasonings (salt, pepper, garlic powder) and whisk until well combined and smooth.
  3. Prepare broccoli. If using fresh, cut into florets and place in microwave safe container with 1/2 cup water. Cover with microwave safe covering and steam for 4 minutes. When done, drain the broccoli and wait until cool enough to handle, chop into small pieces. If using frozen, follow package directions to steam, drain, and wait until cool enough to handle, chop into small pieces.
  4. Spray a nonstick muffin tin with nonstick cooking spray. Evenly distribute broccoli among muffin cups, pour egg mixture over broccoli up to about 2/3 full. Top with cheddar cheese.
  5. Bake for 14-16 minutes or until egg is done but cheese is not burnt.
Recipe Notes

Broccoli Cheddar Egg Muffins Nutrition Facts Serving size 1 muffin (78g) servings per container 12 Amount per serving Calories 80 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 130 mg 43 % Sodium 170 mg 7 % Total Carbohydrate 3 g 1 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 8 g Vitamin D 1 mcg 6 % Calcium 119 mg 10 % Iron 1 mg 6 % Potassium 152 mg 4 %

Butternut Squash Stew

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This Butternut Squash Stew is the perfect meal for a cold day! With vegetables, grains, and protein, all you need to do to make this meal complete is add a little dairy and a side of fruit!


Butternut Squash Stew
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Rating: 4
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Servings
4 2 cup servings
Servings
4 2 cup servings
Butternut Squash Stew
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Rating: 4
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Servings
4 2 cup servings
Servings
4 2 cup servings
Ingredients
Servings: 2 cup servings
Units:
Instructions
  1. Make sure your area is clean and ready for preparation.
  2. Spray slow cooker with non-stick spray.
  3. Place all ingredients in slow cooker and stir.
  4. Cook in slow cooker on high for 4 hours.
  5. Serve and enjoy!
Recipe Notes

Low sodium veggie broth may contain added sugars depending on brand, always read the nutrition facts label. 

Butternut Squash Stew Nutrition Facts Serving size 2 cups (396g) servings per container 4 Amount per serving Calories 250 % Daily Value Total Fat 2 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 220 mg 10 % Total Carbohydrate 50 g 18 % Dietary Fiber 13 g 46 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 148 mg 10 % Iron 5 mg 30 % Potassium 933 mg 20 %

Sausage, Kale and White Bean Stew

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This yummy stew is packed with ingredients like kale, beans, and sausage to make it as flavorful as it is filling! Bonus, its a one-pot dish to make cleaning up a snap!


Italian Sausage Kale and White Bean stew in white bowl with a spoon and napkin ready to eat.
Sausage, Kale and White Bean Stew
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Rating: 5
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Servings
6
Servings
6
Italian Sausage Kale and White Bean stew in white bowl with a spoon and napkin ready to eat.
Sausage, Kale and White Bean Stew
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Rating: 5
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Remove casings from sausage.
  2. Coat a large nonstick skillet with cooking spray and heat.
  3. Add Italian sausage and onion to pan, and cook until sausage browns, stirring to crumble. Drain sausage and return to pan.
  4. Stir in potatoes, beans, garlic, and chicken stock; bring to a simmer.
  5. Cover and cook 7 minutes.
  6. Stir in chopped kale and rosemary, and cook for 4 minutes until kale wilts, stirring occasionally. Serve soup in 4–6 bowls, serving with parmesan cheese.
Recipe Notes