Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Bean and Avocado Wrap

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The colors and flavors in our Bean and Avocado wrap are amazing– beans, onions, avocado, red cabbage, carrots, and cilantro. Use whole-wheat tortillas to give added fiber.


Bean and Avocado Wrap
Votes: 2
Rating: 5
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Servings
4
Servings
4
Bean and Avocado Wrap
Votes: 2
Rating: 5
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Mash beans and avocado in medium bowl with a potato masher or fork.
  2. Stir in cheese and onion.
  3. In another medium bowl whisk oil, vinegar, salt, and chipotle Chile peppers.
  4. Add cabbage and mix together.
  5. To assemble the wraps, spread about 1/2 cup of the bean and avocado mixture onto a tortilla and top with about 1/3 cup of the cabbage, carrots, and cilantro.
  6. Roll up.
  7. Repeat with remaining ingredients.
Recipe Notes

Spicy Garlic Shrimp Pasta

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Change up pasta night by adding shrimp and spinach! This dish has a spicy kick to it that will keep you coming back for more!


Spicy Garlic and Shrimp Pasta
Votes: 1
Rating: 3
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Servings
4
Spicy Garlic and Shrimp Pasta
Votes: 1
Rating: 3
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Instructions
  1. In large stock pot, bring water to a boil for pasta; add pasta when boiling.
  2. Cook pasta according to package directions.
  3. Heat oil in a large skillet over medium heat.
  4. Add the garlic, Chile and pepper. Add shrimp and cook for 2 minutes.
  5. Turn shrimp, add the chicken broth and bring to a boil.
  6. Reduce heat and simmer until the shrimp are opaque throughout, 2 to 3 minutes.
  7. Add the spinach and cook, tossing, until beginning to wilt, 1 to 2 minutes.
  8. Drain pasta and mix in large skillet with shrimp and spinach, about 1 to 2 minutes.
  9. Serve immediately..
Recipe Notes

Parsley Crusted Fish

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Parsley Crusted Fish a recipe by Dinner Tonight
Parsley Crusted Fish
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Servings
4
Parsley Crusted Fish a recipe by Dinner Tonight
Parsley Crusted Fish
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Oven Instructions
  1. Clean your area and wash your hands before you begin.
  2. In a shallow bowl, combine bread crumbs, parsley, lemon peel, garlic, salt and pepper.
  3. Brush oil over one side of fillets. Gently press into crumb mixture.
  4. Spray a 9 x13- inch baking dish with nonstick cooking spray and place the fillets on the pan crumb side up.
  5. Bake at 400 degrees for 15-20 minutes or until fish flakes easily with a fork and reaches an internal temperature of 145°F.
Air Fryer Instructions
  1. Clean your area and wash your hands before you begin.
  2. Preheat your air fryer at 380 °F for 3 minutes.
  3. In a shallow bowl, combine breadcrumbs, parsley, lemon peel, garlic, salt and pepper.
  4. Brush oil over one side of fillets. Gently press the oiled side of the fillet into the crumb mixture.
  5. Add the fillets to the air fryer basket/tray and place them crumb side up. Spray with nonstick spray, if necessary.
  6. Cook the fillets at 380 °F for 10-15 minutes or until fish flakes easily with a fork and reaches an internal temperature of 145°F.
Recipe Notes

Parsley Crusted Fish Nutrition Facts Serving size 1 Fillet (140g) servings per container 4 Amount per serving Calories 220 % Daily Value Total Fat 9 g 12 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 330 mg 14 % Total Carbohydrate 12 g 4 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 1 g 2 % Protein 23 g Vitamin D 1 mcg 6 % Calcium 49 mg 4 % Iron 1 mg 6 % Potassium 513 mg 10 %

Stove Top Green Enchiladas

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Stove Top Green Enchiladas is perfect for those evenings when you’re short on time but want to prepare a healthy meal for your family.


stop top green enchiladas a recipe by dinner tonight
Stove Top Green Enchiladas
Votes: 1
Rating: 5
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Servings
7
Servings
7
stop top green enchiladas a recipe by dinner tonight
Stove Top Green Enchiladas
Votes: 1
Rating: 5
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Servings
7
Servings
7
Ingredients
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Instructions
  1. Heat the oil in a medium sauce pan.
  2. Sauté the chopped onion in the oil.
  3. Add the flour and cook for 1 minute.
  4. Add the chilies, chicken broth, chicken and garlic powder.
  5. Simmer uncovered for 5 minutes.
  6. Mix the cornstarch into about 1/4 cup of cold water until all the lumps are gone.
  7. Add to the chile and chicken mixture.
  8. Cook for 2 more minutes.
  9. Tear the tortillas into strips and divide in- to thirds.
  10. Add them to the pan and cook until they are hot, stirring with a spoon from time to time.
  11. Sprinkle the cheese over the enchiladas.
  12. Cover the pan and cook until the cheese has melted. Serve immediately.
Recipe Notes

Spicy Spaghetti with Grilled Chicken

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Spicy Spaghetti with Grilled Chicken has a spin on your normal spaghetti recipe. This quick and healthy recipe will be one everyone will love.

Spicy Spaghetti with Grilled Chicken
Votes: 4
Rating: 3.75
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Servings
4
Servings
4
Spicy Spaghetti with Grilled Chicken
Votes: 4
Rating: 3.75
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Servings
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Instructions
  1. Cook spaghetti according to the directions on the package, until it is al dente.
  2. Strain spaghetti and place in a large serving dish.
  3. Add minced garlic, chili pepper flakes, olive oil, and pepper, and tomato paste and mix together well.
  4. Grill chicken breasts, cut into strips, and stir into spaghetti.
Recipe Notes