Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Baked Risotto with Lemon Seared Scallops

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Risotto + Scallops = A Classic Romantic Combo! Normally a more labor-intensive dish reserved for fancy date nights our, our simplified baked version will bring you all the flavors you crave with minimal hands-on cooking time. Packed with leafy greens for fiber and finished with lemony scallops for a lean protein boost, this recipe is a sure-fire way to show your family (and your heart-health!) some love!

Baked Risotto with Lemon Seared Scallops
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Servings
8 servings
Servings
8 servings
Baked Risotto with Lemon Seared Scallops
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Servings
8 servings
Servings
8 servings
Ingredients
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Instructions
  1. Pre-heat the oven to 350 degrees, arranging a rack in the middle of the oven.
  2. Heat 1 Tbsp. olive oil in a 3-4 quart Dutch oven over medium heat. Add sliced onion and garlic powder, and sauté about 2 minutes until it begins to soften. Add the rice and stir until each grain is coated and begins to lightly toast (approximately 1-2 minutes).
  3. Turn heat up to high and pour white wine vinegar into the Dutch oven, scraping the pan and stirring constantly until liquid cooks out. Add 4 cups of the chicken broth into the pot, stirring to combine well, and bring to a boil.
  4. Cover the Dutch oven with the lid and place in the oven to bake for 15-20 minutes until rice is just slightly underdone.
  5. Remove risotto from the oven, and place back on the stove over medium heat. Uncover and add the leftover 1 ½ cups chicken broth, parmesan cheese, 1 Tbsp. butter, black pepper, kale, and Swiss chard. Continue to cook, stirring constantly until liquid absorbs and rice becomes creamy (about 5-7 minutes).
  6. Stir in the pesto and the frozen peas to the finished risotto.
  7. In a separate pan, heat the remaining 1 Tbsp. olive oil and ½ Tbsp. butter over medium heat. Add the scallops and sauté 2-3 minutes per side or until golden brown (internal temperature of 145 degrees). Season with Italian seasoning and drizzle with lemon juice, spooning remaining oil and butter over scallops to coat.
  8. Serve the risotto immediately in bowls, topped with the seared scallops. Enjoy!
Recipe Notes

Bang Bang Salmon Bowls

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These Bang Bang Salmon bowls are the perfect quick dinner or meal prep for the week! Salmon is perfectly crispy when made in the air fryer and the sauce is the perfect creamy topping.


Bang Bang Salmon Bowls
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Servings
4 servings
Servings
4 servings
Bang Bang Salmon Bowls
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Wash hands and clean preparation area.
  2. Cook rice according to package directions.
  3. Remove skin from salmon filet and cut into 1 inch cubes and place in a bowl. In the bowl toss the salmon in the olive oil.
  4. To the salmon, add the onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt and toss until salmon is evenly coated.
  5. Preheat your air fryer if necessary. Add salmon to the air fryer basket in a single layer and air fry on 400 Degrees F for 10 minutes or until salmon reaches an internal temperature of 145 Degrees F.
  6. While the salmon is cooking, make the bang bang sauce. In a small bowl combine the greek yogurt, sweet chili sauce, sriracha sauce, honey, and lime juice and whisk until well combined. Set aside.
  7. Warm up the edamame according to package directions.
  8. Once rice, salmon, and edamame are all cooked, divide evenly among 4 bowls. Top each serving with 1/4th of the bang bang sauce and ½ teaspoon of sesame seeds.
Recipe Notes

Bang Bang Salmon Bowls Nutrition Facts Serving size 4 oz salmon + 1/2 cup rice + toppings (297g) servings per container 4 Amount per serving Calories 390 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 470 mg 20 % Total Carbohydrate 40 g 15 % Dietary Fiber 3 g 11 % Total Sugars 8 g Added Sugars 5 g 10 % Protein 33 g Vitamin D 12 mcg 60 % Calcium 71 mg 6 % Iron 3 mg 15 % Potassium 698 mg 15 %

Turkey Burrito Bowl

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Using an Electric Pressure Cooker to make meals not only speeds up the cooking time but also makes it a one pot meal. Our Ground Turkey Burrito Bowl not only has all the Tex-Mex flavors everyone loves but from start to finish can be done in 20 minutes. This is the perfect quick meal for the busy weeknight dinners.picture of woman in red sweater


Turkey Burrito Bowl
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Servings
10 1 cup servings
Servings
10 1 cup servings
Turkey Burrito Bowl
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Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Press the sauté button on the multi-function cooker. Once hot add oil and ground turkey, onion and garlic. Cook until turkey is cooked, and onions are softened.
  2. Add onion powder, paprika, chili powder, cumin, oregano. Stir to mix.
  3. Add in the rice, black beans, green chilis, diced tomatoes, beef broth, and frozen corn. Mix to combine.
  4. Put the lid on the multi-function cooker and set to manual, high pressure and time for 8 minutes.
  5. Once the time is done use the quick release function and once the pressure has dropped, open and fluff the rice.
  6. Top each serving with 1 ½ tablespoons of cheese and 3 tablespoons of shredded lettuce
Recipe Notes

Burrito Bowl Nutrition Facts Serving size 1 cup (266g) servings per container 10 Amount per serving Calories 280 % Daily Value Total Fat 8 g 10 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 520 mg 23 % Total Carbohydrate 32 g 12 % Dietary Fiber 5 g 18 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 21 g Vitamin D 0 mcg 0 % Calcium 99 mg 8 % Iron 3 mg 15 % Potassium 493 mg 10 %

Fruit and Walnut Stuffed Pork Loin

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Are you tired of the same holiday turkey meal every season? Try this Festive Fruit and Nut Stuffed Pork Loin to celebrate this season.

Megan Glidden

Fruit and Walnut Stuffed Pork Loin
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Servings
12 4 ounce servings
Servings
12 4 ounce servings
Fruit and Walnut Stuffed Pork Loin
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Servings
12 4 ounce servings
Servings
12 4 ounce servings
Ingredients
Stuffed Pork Loin
Mustard Cream Sauce
Servings: 4 ounce servings
Units:
Instructions
  1. Wash hands and sanitize work station
  2. Preheat oven to 400 degrees
  3. Butterfly pork tenderloin using a sharp knife and set aside
  4. In a thick bottomed pan, heat up oil over medium heat add garlic and stir until fragrant. Add chopped pears, chopped onion, chopped walnuts, dried cranberries, Italian seasoning, salt and pepper sautéing for 2-3 minutes.
  5. Take pear mixture and spread on top of the butterflied pork tenderloin evenly. Roll pork loin back up and secure with baking twine.
  6. Spray a 9”x13” baking dish with cooking spray
  7. Place pork loin into baking dish, cover dish with foil and bake for 1 hour or until core temperature reaches 145 degrees.
  8. While pork loin is cooling for 5-10 minutes, in a saucepan combine mustard, maple syrup, black pepper and Greek yogurt. Simmer over medium-low heat for 5 minutes.
  9. Smother pork loin with mustard cream sauce before slicing and serving.
Recipe Notes

Fruit and Walnut stuffed Pork Loin Nutrition Facts Serving size 4 ounce (177g) servings per container 12 Amount per serving Calories 240 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 270 mg 12 % Total Carbohydrate 11 g 4 % Dietary Fiber 2 g 7 % Total Sugars 8 g Added Sugars 4 g 8 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 42 mg 4 % Iron 2 mg 10 % Potassium 540 mg 10 %

Savory Squash Casserole

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Try this healthy twist to a traditional family favorite recipe. This savory squash casserole is low in calories and rich in flavor. 


Savory Squash Casserole
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Servings
9 1 cup servings
Servings
9 1 cup servings
Savory Squash Casserole
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Servings
9 1 cup servings
Servings
9 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 350 degrees.
  3. Wash squash and remove tips. Cut each squash into large pieces.
  4. In a large saucepan, cover squash with water and boil until tender.
  5. Drain squash in a colander and return to pan.
  6. Use a fork or potato masher to mash boiled squash.
  7. Heat olive oil in small skillet and sauté onion, bell pepper, green chilis, pepper and garlic powder until onions and bell peppers are tender.
  8. Lightly beat eggs in a separate dish.
  9. Add Greek yogurt, ¾ cup breadcrumbs, and sautéed vegetables to the saucepan with the squash and stir to combine.
  10. Spread mixture into a shallow baking dish and sprinkle the remaining breadcrumbs on top.
  11. Bake at 350 degrees for 30-35 minutes until the top is lightly browned.
Recipe Notes