Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Spiced Cider Poached Pears

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 A warm and elegant dessert for the holiday season! These Spiced Cider Poached Pears are infused with flavors of cinnamon and spices, perfect for a cozy night in or entertaining guests.

Get the recipe and impress your family and friends with this beautiful treat.


Spiced Cider Poached Pears
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Servings
6 servings
Servings
6 servings
Spiced Cider Poached Pears
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Servings
6 servings
Servings
6 servings
Ingredients
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Instructions
  1. Peel pears and leave whole. If needed cut bottoms, so they will sit flat.
  2. Whisk together apple cider, orange juice, and spices.
  3. Add pears to the Instant pot, stem up and pour in cider mixture.
  4. Secure the cooker lid and turn pressure release knob to a sealed position.
  5. Cook at high pressure for 6 minutes.
  6. When cooking is complete, use a quick release.
  7. With a slotted spoon, carefully remove the pears from the pot and set aside.
  8. Turn cooker to sauté and bring poaching liquid to a boil, continue cooking, stirring occasionally to prevent scorching, until liquid is reduced to a thick sauce.
  9. In food processor with S blade attachment, add cottage cheese and process until smooth.
  10. Leave pears whole and serve on a bed of cottage cheese with two tablespoons of the reduced sauce.
  11. Enjoy!
Recipe Notes

Spiced Cider Poached Pears Nutrition Facts Serving size 1/6 recipe (413g) servings per container 6 Amount per serving Calories 250 % Daily Value Total Fat 1.5 g 2 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 460 mg 20 % Total Carbohydrate 45 g 16 % Dietary Fiber 6 g 21 % Total Sugars 31 g Added Sugars 0 g 0 % Protein 15 g Vitamin D 0 mcg 0 % Calcium 106 mg 8 % Iron 1 mg 6 % Potassium 444 mg 10 %

Pasta with Spinach Sauce

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This simple pasta dish is quick to make and tastes amazing. The spinach packs a bright flavor. Serve as a side or main dish. Leftovers can be reheated with a little bit of water to loosen the sauce.


Pasta with Spinach Sauce
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Servings
4 1 cup servings
Servings
4 1 cup servings
Pasta with Spinach Sauce
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Servings
4 1 cup servings
Servings
4 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Cook pasta until al dente, following package directions omitting salt. Before draining, reserve at least ½ cup of pasta cooking water and set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat.
  3. Add garlic and cook for about 1 to 2 minutes until fragrant.
  4. Add part of the spinach and season with salt. Stir until wilted adding handfuls of spinach at a time.
  5. When the spinach is wilted, but still bright green, stir in cream cheese and 1/3 cup pasta water. Save remaining pasta water to loosen the sauce, if needed.
  6. Add grated parmesan cheese and nutmeg to the sauce and stir well.
  7. Drain pasta and add to the skillet. Serve immediately with a drizzle of olive oil and black pepper.
Recipe Notes

Pasta with Spinach Sauce Nutrition Facts Serving size 1 Cup (169g) servings per container 4 Amount per serving Calories 310 % Daily Value Total Fat 6 g 8 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 540 mg 23 % Total Carbohydrate 50 g 18 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 15 g Vitamin D 0 mcg 0 % Calcium 285 mg 20 % Iron 3 mg 15 % Potassium 153 mg 4 %

Chai Tea Latte Instant Mix

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With a few pantry staples, you can whip up your own Chai Tea Latte mix at home. Perfect for a cool night or as a last-minute hostess gift.

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Chai Tea Latte Instant Mix
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Servings
26 3 tablespoon servings
Servings
26 3 tablespoon servings
Chai Tea Latte Instant Mix
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Servings
26 3 tablespoon servings
Servings
26 3 tablespoon servings
Ingredients
Servings: 3 tablespoon servings
Units:
Instructions
To make the Batch:
  1. In a large bowl combine all ingredients. Use whisk to combine all ingredients.
  2. Store in an airtight container (2 quart jars or 3 pint jars)
To make an individual Chai Tea Latte:
  1. Mix 3 tablespoons of Chai Tea Mix with 8 ounces of hot water. Enjoy!
Recipe Notes

Instant Chai Tea mix may have approximately 6 to 12 mg of caffeine per serving of mix or serving of mix with 8 oz. of water.

Pear and Pomegranate Crumble

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Enjoy a cozy and warm homemade dessert with flavorful fall spices and fruits.


Pear and Pomegranate Crumble
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Servings
9 1/2 cup servings
Servings
9 1/2 cup servings
Pear and Pomegranate Crumble
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Servings
9 1/2 cup servings
Servings
9 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Preheat oven to 350 degrees F and coat an 8X8 square baking pan with nonstick cooking spray.
  2. In a medium bowl, combine cubed pears, pomegranate seeds, orange juice, vanilla, cornstarch, nutmeg, and only 1 tsp of cinnamon.
  3. In another bowl, mix 1 tsp of cinnamon, oats, and flour. Pour over honey and melted butter. Combine well.
  4. Evenly spread fruit mixture into prepared pan and distribute flour mixture on top.
  5. Bake for 35-40 minutes, or until the crumble looks golden.
  6. Let cool so juices can thicken before serving.
Recipe Notes

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

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