Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken Harvest Lunch Bowl

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This Chicken Harvest Lunch Bowl is an easy lunch to prepare on Sunday for your busy week ahead. Try it out today, or switch it up with your favorite veggies!


Chicken Harvest Lunch Bowl
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Servings
4 bowls
Servings
4 bowls
Chicken Harvest Lunch Bowl
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Servings
4 bowls
Servings
4 bowls
Ingredients
Harvest Bowl
Quick Tzatziki Sauce
Servings: bowls
Units:
Instructions
  1. Wash hands and clean the preparation area. Preheat oven to 400°F and line a cooking sheet with foil. Rinse all fresh vegetables before slicing.
  2. In a bowl combine the broccoli florets and carrot slices, toss in olive oil. Arrange on the cooking sheet in a single layer leaving room for the chicken.
  3. Chicken breasts should be cut in half lengthwise to reduce the thickness, breasts can also be flattened with a meat hammer. Arrange in a single layer on the cooking sheet and sprinkle the lemon pepper seasoning on top. Bake for 25 minutes or until chicken reaches an internal temperature of 165°F.
  4. While the chicken is in the oven cook the quinoa if not already done.
  5. While chicken is in the oven make the tzatziki sauce. In a bowl, combine the greek yogurt, garlic, cucumber, and dill and stir well. You can also use store-bought tzatziki sauce but this will change the nutritional information.
  6. Once everything is done, divide the quinoa among 4 refrigerator airtight containers, top with vegetables and sliced chicken. Keep the tzatziki sauce in a separate container. Reheat the quinoa bowls to a minimum internal temperature of 165°F before topping with tzatziki sauce and consuming. Leftovers will keep for 3-4 days.
Recipe Notes

Lemon Almond Roasted Broccoli

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With just the right amount of crunch and spice, our Lemon Almond Roasted Broccoli makes a great side dish for any celebration.


Lemon Almond Roasted Broccoli
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Servings
6 servings
Servings
6 servings
Lemon Almond Roasted Broccoli
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
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Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Spray non-stick spray on a baking sheet.
  2. In a small bowl, combine olive oil, red crushed pepper flakes, garlic powder, and cayenne powder.
  3. Place chopped broccoli into a large bowl and evenly pour in the olive oil mix. Distribute evenly over broccoli and gently mix until broccoli has been coated.
  4. Evenly spread broccoli on baking sheet leaving space in between.
  5. Roast broccoli for 8 to 10 minutes. Remove broccoli from oven and flip broccoli and evenly sprinkle almonds. Roast for an additional 8 to 10 minutes (or until desired doneness).
  6. Once broccoli is out of the oven, sprinkle with parmesan cheese and salt.
  7. Complete the dish by topping the broccoli with lemon zest and lemon juice. Serve and enjoy!
Recipe Notes

Vegetable Cheese Tart

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Do you want that show stopper dish this holiday season without the added calories? This vegetable cheese tart is a great way to impress at the dinner table without a lot of hassle!


Vegetable Cheese Tart
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Servings
12 slices
Servings
12 slices
Vegetable Cheese Tart
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Servings
12 slices
Servings
12 slices
Ingredients
Servings: slices
Units:
Instructions
  1. Place a puff pastry sheet over a greased tart pan, trim and press to fit. Line with parchment paper and fill with weights.
  2. Bake the tart dough at 350 degrees F for 10-15 minutes. Remove the weights and parchment paper and let it cool.
  3. In a large bowl, add the eggs, ricotta, parmesan cheese, mozzarella cheese, Italian vinaigrette, and salt. Use a spoon or mixer till everything is evenly mixed and smooth.
  4. With a potato peeler or a mandolin, create lengthwise strips of zucchini and carrots.
  5. Place the vegetable slices in a bowl, add garlic powder. Stir and cook in the microwave for 3-5 minutes. This step will soften the slices and make them much easier to roll.
  6. Spread the cheese mixture on top of the tart base.
  7. Take one slice of a vegetable and roll it up very tightly. Add another slice and keep rolling. Do not exceed more than 3 slices per spiral or the vegetable cooking will be uneven.
  8. Place the vegetable spiral in the center of the tart, pushing it down into the cheese. Continue this process until the tart is sufficiently covered
  9. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 30-40 minutes.
Recipe Notes

Tex-Mex Sorghum Stuffed Mushrooms

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The Tex-Mex Sorghum Stuffed Mushrooms are a hearty vegetarian main dish packed with flavor and nutrition.  These mushrooms kick up the “fiesta” flavor with fresh vegetables and spices without the added salt.


Tex-Mex Sorghum Stuffed Mushrooms
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Servings
8 servings
Servings
8 servings
Tex-Mex Sorghum Stuffed Mushrooms
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Servings
8 servings
Servings
8 servings
Ingredients
Stuffed Mushrooms
Guacamole Topping
Servings: servings
Units:
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. Rinse mushrooms under cool running water. Cut the stems, remove the gills, and pat dry with a paper towel.
  2. Evenly place mushrooms (gills side up) on a baking sheet and mist with nonstick spray. Bake in the oven for 12-15 minutes until tender. Remove from the oven and gently blot mushroom caps using a paper towel to remove any moisture. Set aside and keep oven temperature at 400 degrees F.
  3. Warm olive oil over medium heat in a large skillet. Sauté onions and bell peppers until soft. Add corn, salt, garlic powder, chili powder, and cayenne pepper to the skillet. Combine ingredients well and continue cooking vegetables until tender. Remove from heat and stir in cooked sorghum grain and drained black beans.
  4. Scoop ½ cup of vegetable stuffing into each mushroom cap. Return to baking sheet and top with shredded cheese. Bake in oven for 5-7 minutes, or until cheese is melted.
  5. Prepare guacamole topping during baking. Mash together avocado with chopped cilantro and garlic. Squeeze lime juice and mix well.
  6. Top 1 tablespoon of guacamole over each stuffed mushroom before serving.
  7. **you can adjust the cayenne pepper to your liking. For minimal spice, change amount to 1/8 teaspoon, or omit
Recipe Notes

Roasted Poblano and Creamy Corn Soup

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Pass the poblano soup porfavor! This soup is creamy, smooth, and has just the right amount of spice.  The roasted poblano peppers blend deliciously well with sweet corn.  A delightful meal for staying warm during the winter or using up the corn from the garden during the summer.  This perfect soup can also be stored and packed for lunch with a salad or sandwich.


Roasted Poblano and Creamy Corn Soup
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Servings
6 1 cup servings
Servings
6 1 cup servings
Roasted Poblano and Creamy Corn Soup
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered.
  2. Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes. (This process makes peeling the skin easier.) Once cooled, peel skin with a knife and remove stems and seeds. Dice peppers and set aside.
  3. Over low to medium heat, warm oil in a large pot and add onion and garlic to sauté until soft.
  4. Add diced poblano, drained corn, paprika, salt, pepper, broth, and water. Combine and simmer for 25 minutes covered.
  5. Remove from heat and cool slightly. Blend soup in pot until smooth using an immersion blender, or scoop into a regular blender.
  6. Slowly stir in milk to soup in the pot and add lime juice. Reheat soup stirring in shredded cheese until smooth and melted.
  7. Serve in bowls and top with garnishes such as cilantro, lime, diced jalapenos, a slice of avocado, or reduced-fat sour cream.
  8. **Peppers can also be roasted on an open flame over the grill or using a griddle.
Recipe Notes

**Additional topping such as avocado and sour cream can alter the nutrition facts food label.

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