Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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 %

Black Bean and Rice Stuffed Bell Peppers

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If you are looking for a heart-healthy dinner for two, this meal is for you. The stuffed peppers are low in sodium yet full of flavor. The fiber and protein create a filling meal that is delicious and easy to prepare.


Black Bean and Rice Stuffed Bell Peppers
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Servings
2 servings (1 pepper each)
Servings
2 servings (1 pepper each)
Black Bean and Rice Stuffed Bell Peppers
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Servings
2 servings (1 pepper each)
Servings
2 servings (1 pepper each)
Ingredients
Servings: servings (1 pepper each)
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 375 degrees.
  3. Cook rice according to package directions but omit the salt.
  4. Wash the bell peppers, then remove the tops, seeds, and membranes. Place peppers, cut side up, in a loaf pan.
  5. Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and jalapeno. Cook for 5 minutes over medium heat, stirring frequently. Onion will look translucent when ready.
  6. Add rice, black beans, tomato, cilantro, cumin, and chili powder. Continue to cook while stirring for another 3-4 minutes. Remove from heat.
  7. Divide the filling between the two peppers.
  8. Pour ¼ cup water in the bottom of the loaf pan. Cover the pan with foil and bake for 30 minutes. After 30 minutes, check that the peppers are getting tender. Remove foil and bake an additional 15 minutes.
  9. Serve the peppers warm with fresh cilantro. You can also add salsa or sour cream for your taste preference.*
Recipe Notes

*Salsa, sour cream and other toppings not reflected on the nutrition label.

Honey Whole Wheat Quick Bread

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Do you want fresh bread but are in a time crunch or overwhelmed at the thought of using yeast? This Honey Whole Wheat Quick Bread recipe can be ready in about an hour and is a delicious, fiber-packed addition to your meal!


Honey Whole Wheat Quick Bread
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Servings
14 slices
Servings
14 slices
Honey Whole Wheat Quick Bread
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Servings
14 slices
Servings
14 slices
Ingredients
Servings: slices
Units:
Instructions
  1. Preheat oven to 300 degrees Fahrenheit.
  2. Spray a 9” x 5” loaf pan with non-stick spray.
  3. In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, flax seeds, baking soda and salt. Set it aside.
  4. In a medium bowl, whisk together buttermilk, honey, and oil.
  5. When oven is preheated, Combine the wet ingredients into the dry ingredients and mix only until combined with a wooden spoon. Do not overmix.
  6. Place batter into prepared loaf pan. Smooth the top of the batter.
  7. Sprinkle the slivered almonds and chia seeds on top, and gently push down into the dough to get them to stick.
  8. Bake for 55 minutes or until done.
  9. Remove from the oven and let cool on wire rack for about 10 minutes before removing bread from the pan. Cool completely before slicing. Slice less than one half inch to get 14 slices.
Recipe Notes

Chicken and Gnocchi Dumplings

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If you love classic Chicken and Dumplings, you’ll love our healthy twist using pantry staples like dry gnocchi in place of traditional dumplings. This recipe also gets an additional fiber and protein boost from an unexpected source: blending white cannellini beans and stirring into the broth close to the end of the cooking time!

Chicken and Gnocchi Dumplings
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Servings
6 1 cup servings
Servings
6 1 cup servings
Chicken and Gnocchi Dumplings
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Begin with a clean prep area and poached chicken breasts, cooled and shredded. Set chicken aside on plate.
  2. In a large stock pot or Dutch oven over medium high heat, add olive oil to heat. Stir in chopped yellow onion, then add chopped frozen celery and frozen peas and carrots into the pot, and saute until they begin to soften (around 3-4 minutes).
  3. Add thyme, bay leaves, parsley, salt and pepper in with vegetable mixture, stirring to coat. Continue sauteing an additional 2 minutes.
  4. Add minced garlic cloves and sauté an additional 30 seconds, stirring carefully to make sure the garlic doesn’t burn.
  5. Add poached shredded chicken into the pot with vegetable and seasoning mixture. Pour in chicken broth, and stir well.
  6. Bring soup mixture to a low boil; reduce heat and simmer on low heat for 15-20 minutes to let flavors combine.
  7. While soup is simmering, add drained and rinsed cannellini beans into a high speed blender with 1 cup of water. Blend until well pureed.
  8. In the last 5 minutes of cooking time, add cannellini bean puree into soup mixture, stirring to combine well.
  9. Stir potato gnocchi into pot, and continue cooking until gnocchi dumplings float to the top. Serve hot, and enjoy!
Recipe Notes

Pinto Bean Soup with Lime Crema

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This hearty soup is made with ingredients you probably already have in your pantry! This recipe is delicious and nutritious on its own, but you can also top with your favorite fresh ingredients such as diced tomatoes, chopped jalapeno, and sliced avocado!


Pinto Bean Soup with Lime Crema
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Servings
6 1 cup servings
Servings
6 1 cup servings
Pinto Bean Soup with Lime Crema
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. In a blender or food processer, blend at least 1 cup of pinto beans until smooth. You can blend more pinto beans for a creamier soup.
  2. To a large pot, add garlic and olive oil over medium heat. Let cook for about 3 minutes.
  3. To pot, add chopped onion. Let cook until translucent.
  4. To pot, add chili powder, cumin, oregano, and cayenne pepper. Stir to combine.
  5. To pot, add blended pinto beans, whole pinto beans, canned tomatoes and chilies, corn, and vegetable broth.
  6. Bring to a rolling boil, then reduce heat to a simmer. Let simmer for 20 minutes, or until the whole beans are fully cooked.
  7. While the soup is simmering, to a small bowl add the yogurt and lime juice. Stir to combine. You may add a teaspoon of water at a time until you reach the desired consistency.
  8. Serve soup in a bowl with 2 tablespoons of lime crema drizzled on top. You may also top with your favorite toppings such as low-fat shredded cheese, pico de gallo, or avocado. Please note that these recommended toppings are not included in the nutrition information.
Recipe Notes

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