Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Roasted Cabbage and Bratwurst

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This week’s featured recipe, Roast Cabbage & Bratwurst, brings German-inspired flavors together in an easy sheet pan meal filled with savory herbs, roasted vegetables, and hearty chicken bratwurst.

Why we love this recipe:

  • One-pan meal
  • Easy cleanup
  • Great for meal prep
  • No added salt recipe
  • Packed with flavor and texture

Instead of relying on added salt, this recipe builds flavor with:

  • Apple cider vinegar
  • Ground mustard powder
  • Garlic & onions
  • Smoked paprika & herbs

Roasting vegetables helps bring out their natural sweetness and depth of flavor, while ingredients like apple cider vinegar, herbs, spices, garlic, and mustard powder create bold flavor naturally, making it easier to keep sodium in check while still enjoying satisfying meals. Small cooking techniques and ingredient swaps can make a big difference in building flavor without relying on added salt.

Roasted Cabbage and Bratwurst
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Servings
5 servings
Servings
5 servings
Roasted Cabbage and Bratwurst
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Servings
5 servings
Ingredients
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Instructions
  1. Preheat oven to 425°F.
  2. Arrange cabbage and onions on a large sheet pan.
  3. In a small bowl, whisk together olive oil, garlic, mustard powder, smoked paprika, caraway seeds, thyme, black pepper, and apple cider vinegar.
  4. Drizzle mixture over cabbage and onions. Toss gently to coat evenly.
  5. Place bratwurst links between the vegetables on the sheet pan.
  6. Bake for 35-40 minutes, turning the cabbage and bratwurst halfway through, until the cabbage is caramelized and the bratwurst is cooked through.
  7. Sprinkle with fresh parsley before serving.
Recipe Notes

Roast Cabbage & Bratwurst Nutrition Facts Serving size 1/5 recipe 5 Amount per serving Calories 200 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 60 mg 20 % Sodium 510 mg 22 % Total Carbohydrate 16 g 6 % Dietary Fiber 6 g 21 % Total Sugars 9 g Added Sugars 2 g 4 % Protein 16 g Vitamin D 0.1 mcg 0 % Calcium 100 mg 8 % Iron 2.8 mg 15 % Potassium 540 mg 10 %

Thai Chicken and Vegetable Curry

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Take Your Taste Buds on a Trip and Try Thai!

Bring bold, fresh flavor to your kitchen with our Thai Chicken & Vegetable Curry!

Tender chicken, colorful veggies, and a creamy coconut curry sauce come together for a meal that’s both comforting and vibrant.

Packed with nutrients from fresh vegetables, lean protein, and aromatic ingredients like turmeric, ginger, and curry paste, it’s a delicious way to fuel your body and your cravings for something new and exciting.

Quick, flavorful, and better than takeout—dinner just got a passport!


Thai Chicken and Vegetable Curry
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Servings
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Servings
8 servings
Thai Chicken and Vegetable Curry
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8 servings
Ingredients
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Instructions
  1. In a large sauté pan over high heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt and immediately turn the heat to medium. Stir every so often and cook until the onions until they are softened and beginning to brown at the edges (about 5 minutes).
  2. Place the chicken in a large bowl and season with salt.
  3. Add the curry powder, turmeric, and Thai red curry paste to the onions and stir until onions are coated  in the spices (about 1 minute). Add the chicken pieces to the pan, stirring frequently to prevent sticking and encourage stir-frying. Cook thoroughly (about 5-7 minutes) until chicken is cooked through and temps at 165 degrees Fahrenheit. Use tongs to remove chicken and transfer to a plate.
  4. Add the bell pepper, sugar snap peas, and mushroom into the pan and sauté (about 5-6 minutes).
  5. Add the tomatoes and stir until they just begin to soften (about 1 minute). Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce and brown sugar and bring to a simmer.
  6. Add the chicken pieces back into the pan and stir to coat evenly. Add chopped cilantro and spinach into the pan and stir to combine all ingredients.
  7. Spoon rice into bowls (if serving over rice). Top with chicken and sauce, and serve immediately. Enjoy!
Recipe Notes

Chicken, Mushroom and Caramelized Onion Flatbread

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Bring bold Texas flavor to your table with this Chicken, Mushroom & Caramelized Onion Flatbread! 🍕✨ Sweet, slow-caramelized Texas 1015 onions and savory Texas-grown mushrooms layer beautifully over tender chicken and a creamy, protein-packed garlic white sauce. Finished with fresh mozzarella, parsley, and a drizzle of balsamic glaze, this flatbread is the perfect balance of comfort and fresh flavor. 

Using local Texas produce not only adds incredible taste — it also supports our Texas farmers. Give it a try and enjoy a slice of Texas-grown goodness! 

 

Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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Servings
4 servings
Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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Servings
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Servings
4 servings
Ingredients
Pizza Base:
Caramelized Onions
Mushroom Mixture:
Garlic White Sauce
Servings: servings
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Instructions
Caramelized Onions:
  1. Slice onions into thin, even strips.
  2. In a sauté pan, heat olive oil over medium heat. Add the onions and cook until they start to become translucent and soft.
  3. Turn the heat down to low. Add cooking wine to deglaze the pan. Cook for at least 20 minutes or until onions become a deep caramel-brown. Stir every 5 minutes to encourage even browning.
Mushroom Mixture:
  1. To a saucepan, add water and bring to a simmer
  2. Add paprika, garlic powder, and black pepper. Allow to simmer for 1 minute.
  3. Add in sliced mushrooms and cook on medium heat until they become soft.
  4. Add Balsamic vinegar and cook for 1-2 minutes on medium heat.
  5. Drain the mushrooms and save the hot liquid.
Garlic White Sauce:
  1. To a blender, add the cottage cheese, garlic cloves, salt, and black pepper. Then, add 2-3 T of hot mushroom liquid from the previous step. Blend until completely smooth. Add more hot liquid, if needed, to make it smoother.
Assemble Flatbread:
  1. Lay the flatbread on a sheet pan. Spread the Garlic White Sauce all over the top.
  2. Add Mushroom Mixture on top of the sauce.
  3. Next, add a thin layer of Caramelized Onions over the mushrooms.
  4. Finally, top with fresh mozzarella cheese.
  5. Bake or air fry at 400-degrees F for 10-15 minutes.
  6. Slice into 8 slices, top with chopped parsley and drizzle with Balsamic glaze. Enjoy!
  7. Notes: You can broil for 1 minute at the end of the baking time to make the cheese extra bubbly. Use any variety of mushrooms that you like.
Recipe Notes

Roasted Veggie Barley Bowl

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This Roasted Veggie Barley Bowl features barley, an ancient grain that’s naturally high in fiber and rich in beta-glucan, a type of soluble fiber that supports heart health.

Barley’s nutty flavor pairs perfectly with roasted vegetables, making this a simple, satisfying way to add more whole grains and fiber to your plate during Heart Health Month. Small swaps, like choosing ancient grains, can make a big impact over time.


Image is of the recipe Roasted veggie Barley Bowl in a ceramic bowl with wooden spoon and linen napkin on a wooden background.
Roasted Veggie Barley Bowl
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Image is of the recipe Roasted veggie Barley Bowl in a ceramic bowl with wooden spoon and linen napkin on a wooden background.
Roasted Veggie Barley Bowl
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Ingredients
Grain Base
Roasted Vegetables
Simple Lemon Dressing
Toppings
Servings: 1.5 cup servings
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Instructions
  1. Rinse barley under cold water.
  2. Combine barley and broth in a saucepan.
  3. Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until tender.
  4. Drain excess liquid if needed; set aside.
  5. While the barley is cooking, preheat oven to 400°F.
  6. Toss vegetables with olive oil, garlic powder, thyme, and pepper.
  7. Spread evenly on a baking sheet.
  8. Roast 20 minutes, stirring halfway, until tender and lightly browned.
  9. While the barley and vegetables are cooking whisk together olive oil, lemon juice, mustard, parsley, and garlic.
  10. Combine cooked barley and roasted vegetables.
  11. Drizzle with dressing and toss gently.
  12. Top with feta.
Recipe Notes

Barley Bowl Nutrition Facts Serving size 1 1/2 cups (359g) 4 Amount per serving Calories 350 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 330 mg 14 % Total Carbohydrate 49 g 18 % Dietary Fiber 11 g 39 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 90 mg 6 % Iron 2 mg 10 % Potassium 400 mg 8 %

Shakshuka

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Fuel your day with a meal that is as nutritious as it is flavorful! This Shakshuka serves four and is packed with plant-based fiber from a medium zucchini and a 15oz can of no-sodium chickpeas. By using low-fat feta and protein-rich eggs, you’re creating a balanced, heart-healthy dish that doesn’t skimp on taste.


Image is of Shakshuka recipe with red sauce, cooked eggs, zucchini, chickpeas and feta cheese.
Shakshuka
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Servings
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Servings
4 servings
Image is of Shakshuka recipe with red sauce, cooked eggs, zucchini, chickpeas and feta cheese.
Shakshuka
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Servings
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Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Heat olive oil in a deep non-stick sauté pan over medium heat. Add the onion and zucchini. Cook for about 5 minutes, until the onion becomes translucent.
  2. Add the chickpeas, garlic, cumin, paprika, crushed red pepper (if using). Cook for another minute, stirring frequently.
  3. Pour in the crushed tomatoes, stir and bring the sauce to a gentle simmer.
  4. Use a large spoon to make 4 small wells in the sauce. Crack one egg into each well. Cover the pan and cook for 2–8 minutes, or until the eggs are cooked to your liking.
  5. Remove from heat and sprinkle the crumbled feta.
Recipe Notes

Shakshuka Nutrition Facts Serving size 1 egg and 1/2 cup of sauce (465g) servings per container 4 Amount per serving Calories 320 % Daily Value Total Fat 11 g 14 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 180 mg 60 % Sodium 380 mg 17 % Total Carbohydrate 30 g 11 % Dietary Fiber 9 g 32 % Total Sugars 12 g Added Sugars 0 g 0 % Protein 18 g Vitamin D 2 mcg 10 % Calcium 156 mg 10 % Iron 4 mg 20 % Potassium 923 mg 20 %