Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Melon Smoothie

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Beat the summer heat with a refreshing Melon Smoothie. This nutritious treat is full of hydrating ingredients like cantaloupe, honeydew, and watermelon! This smoothie is simple to make and can be enjoyed by all ages!


Melon Smoothie
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Servings
4 1 cup servings
Servings
4 1 cup servings
Melon Smoothie
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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. Wash your hands, preparation area, and produce
  2. Chop cantaloupe, watermelon, and honeydew into large, diced pieces
  3. Add all ingredients to the blender
  4. Secure the blender lid. Pulse until smooth.
Recipe Notes

Strawberry Pecan Salad

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Bored with your normal salad routine? Throw some color into this mix this week with this recipe from Logan B! 


Strawberry Pecan Salad
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Rating: 5
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Servings
6 1 cup
Servings
6 1 cup
Strawberry Pecan Salad
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Rating: 5
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Servings
6 1 cup
Servings
6 1 cup
Ingredients
Salad
Candied Pecans - Optional
Raspberry Vinaigrette
Servings: 1 cup
Units:
Instructions
Salad
  1. Wash and dry spinach leaves and spring mixed greens. In a large bowl layer 1/2 the spinach, greens, red onion, strawberries, grapes, and pecans and repeat to create the top layer. Finish salad by playing the oranges on top. Drizzle Dressing over top of salad before serving.
Candied Pecans
  1. Preheat oven to 350 degrees F. Combine brown sugar and orange juice. Add pecan halves, stirring to coat. Spread in a lightly greased cookie sheet. Bake for 12 minutes or until nuts are browned and syrup is bubbly, stirring once. Pour out onto a lightly greased baking sheet, separating into single nuts. Cool on a wire rack. *Addition of candied pecans will change nutrition information
Raspberry Vinaigrette
  1. In a blender, combine all ingredients and blend until well combined. Pour in a jar and refrigerate until chilled. *yields 6 - 1/2 cup servings.
Recipe Notes

*Nutrition label includes salad and 1 (1/2) cup serving of raspberry vinaigrette recipe. Addition of more dressing or candied pecans will change nutrition information.

Slow Cooker Street Tacos

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Have a designated day for taco night at your house? Put this Slow Cooker Street Taco recipe on while you’re out and about and have it ready for when everyone gets home in the evening.Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.

 


Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Servings
12
Servings
12
Two tacos from our Slow Cooker Street Tacos recipe topped with cilantro and lime juice, plated on a blue and white plate.
Slow Cooker Street Tacos
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Servings
12
Servings
12
Ingredients
Servings:
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Instructions
  1. Mix the juice of two limes, orange juice, minced garlic, salt, black pepper, ground cumin.
  2. Place juice mixture and pork butt in a large plastic freezer bag.
  3. Marinade for about two hours in the refrigerator.
  4. Place pork shoulder in a large slow cooker with the marinade.Barely cover the pork with water and let cook on medium until meat will shred easy with a fork about 4 to 6 hours.
  5. Remove meat; drain. Shred meat.
  6. Place in warmed tortillas, top with chopped onion and cilantro. Squeeze sliced lime on each taco.
Recipe Notes

California Chicken Pasta

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Looking for an easy chicken pasta recipe? Try this California Chicken Pasta recipe. It makes for a refreshing lunch and a healthy dinner option!chicken and avocado tossed with pasta - California Chicken Pasta Salad


chicken and avocado tossed with pasta - California Chicken Pasta Salad
California Chicken Pasta
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Rating: 4.5
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Servings
2
Servings
2
chicken and avocado tossed with pasta - California Chicken Pasta Salad
California Chicken Pasta
Votes: 2
Rating: 4.5
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Servings
2
Servings
2
Ingredients
Salad
Dressing
Servings:
Units:
Instructions
  1. In a large serving bowl combine pasta, chicken, celery, scallion, and cilantro.
  2. In small bowl combine orange juice, curry powder, salt, pepper, vinegar and oil. Stir well.
  3. Pour dressing over salad and toss well.
  4. Add avocado and toss gently.
Recipe Notes

California Chicken Pasta Nutrition Facts Serving size 2 (288g) servings per container Amount per serving Calories 380 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 95 mg 32 % Sodium 340 mg 15 % Total Carbohydrate 30 g 11 % Dietary Fiber 3 g 11 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 40 g Vitamin D 0 mcg 0 % Calcium 49 mg 4 % Iron 3 mg 15 % Potassium 591 mg 15 %

Cran-Orange Swiss Chard

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Cran-Orange Swiss Chard
Votes: 1
Rating: 5
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Servings
4
Servings
4
Cran-Orange Swiss Chard
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Rating: 5
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash and chop Swiss chard. Peel and chop onion.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté onion until tender.
  4. Add Swiss Chard and sauté for 3 minutes or until just wilted.
  5. Stir in the orange juice and salt and pepper; cook for 1-2 minutes. Remove from heat. Stir in mandarin oranges and cranberries.
  6. Remove from heat. Stir in mandarin oranges and cranberries.
Recipe Notes

Cran Orange Swiss Chard nutrition label

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