Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Egg Salad Veggie Wrap

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Looking for a fresh and healthy meal to take on the go this summer? ☀️🥕🥒 This Egg Salad Lettuce Wrap is packed with protein-rich eggs, crunchy cucumbers and carrots, fresh dill, and creamy yogurt—all wrapped in a crisp lettuce leaf. It’s a light, refreshing option for busy summer days, picnics, lunches, or a quick snack.

 

Egg Salad Veggie Wrap
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Servings
4 wraps
Servings
4 wraps
Egg Salad Veggie Wrap
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Servings
4 wraps
Servings
4 wraps
Ingredients
Servings: wraps
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Hard boil eggs and let cool, then peel and chop.
  3. Wash Cucumber and carrots, chop or shred and set aside.
  4. Wash and dry lettuce and spinach, set aside.
  5. Stir together chopped egg, yogurt, Dion mustard, dill, paprika, pepper, carrots and cucumbers, Mix well.
  6. Using 1 large lettuce leaf or 2 medium leaves as a base, layer ½ c. spinach leaves and ¼ of egg mixture then fold to make a wrap.
Recipe Notes

Egg Salad Wrap Nutrition Facts Serving size 1 wrap (204g) 4 Amount per serving Calories 150 % Daily Value Total Fat 9 g 12 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 280 mg 93 % Sodium 200 mg 9 % Total Carbohydrate 6 g 2 % Dietary Fiber 2 g 7 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 13 g Vitamin D 1.7 mcg 8 % Calcium 110 mg 8 % Iron 2 mg 10 % Potassium 420 mg 8 %

Runzas

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What exactly is a Runza? 🥟✨ 

A Runza is a beloved Midwestern comfort food with roots in German-Russian bierocks — soft baked bread filled with seasoned ground beef, cabbage, onions, and often cheese. Made famous in Nebraska, these warm handheld pockets became a go-to meal for busy families because they’re hearty, portable, and completely satisfying.  

This easy version uses frozen bread dough instead of homemade dough, so you get all the cozy, nostalgic flavor with a lot less work. Perfect for weeknight dinners, meal prep, lunchboxes, road trips, or grabbing on the go when life gets busy! 🥖❤️ 


Runzas
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Servings
12 sandwich rolls
Servings
12 sandwich rolls
Runzas
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Servings
12 sandwich rolls
Servings
12 sandwich rolls
Ingredients
Servings: sandwich rolls
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Instructions
  1. Wash hands and clean all prep surfaces.
  2. Brown ground beef over medium heat. Drain excess fat, if needed.
  3. Add diced onions and shredded cabbage on top of browned beef. Cover with a lid and cook for 15 minutes over medium heat, or until vegetables are softened.
  4. Stir vegetable and beef mixture and add water, Worcestershire sauce, and spices. Continue to cook for a few minutes until spices become fragrant. Turn of heat and cover.
  5. While beef and cabbage mixture cools slightly, preheat oven to 350-degrees and prepare the bread dough.
  6. Divide refrigerated dough into 12 equal portions. Roll each portion of dough into thin rectangles.
  7. Top each dough portion with ½ oz of mozzarella cheese and beef/cabbage mixture.
  8. Pinch dough closed to create rectangular “loaf” shapes. Alternatively, you can shape dough into “rolls”, if desired.
  9. Place filled runzas seam-side down on a sheet pan and bake for 18-20 minutes, or until golden brown.
Recipe Notes

Runzas freeze well!

Make multiple batches and freeze cooked runzas for up to three months.

Don’t want to shred cabbage? Use pre-shredded packages from the produce section or drained sauerkraut instead!

Runzas are delicious hot or room-temperature!

Chicken Taco Wraps with Spicy Sauce

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Loaded with veggies and rotisserie chicken, this wrap comes together fast and disappears even faster. A weeknight win you can take anywhere.


Chicken Taco Wraps with Spicy Sauce
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Servings
6 servings
Servings
6 servings
Chicken Taco Wraps with Spicy Sauce
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Servings
6 servings
Servings
6 servings
Ingredients
Taco Filling
Spice Mix
Spicy Cream Sauce
Servings: servings
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Instructions
  1. In a large skillet, add avocado oil, bell pepper, onions, shredded chicken, corn and black beans. Sprinkle spice mix over mixture in skillet. Cook on medium heat until bell pepper and onions are softened and chicken is warmed to temperature of 165 degrees F.
  2. While chicken mixture is cooking, prepare spicy cream sauce in a separate bowl. Add Greek yogurt, spices, chopped chives, and lime juice. Mix until smooth. Use 1 to 2 Tbsp of water to thin sauce to your desired dipping consistency.
  3. When wrap mixture is done cooking, assemble wraps.
  4. Using 1 whole wheat wrap, add ½ cup shredded romaine lettuce, 1 cup of chicken mixture from skillet. Top with shredded cheese, picante sauce, drizzle spicy cream sauce and cilantro. Roll tightly and cut in half to serve.
Recipe Notes

Chicken, Mushroom and Caramelized Onion Flatbread

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Bring bold Texas flavor to your table with this Chicken, Mushroom & Caramelized Onion Flatbread! 🍕✨ Sweet, slow-caramelized Texas 1015 onions and savory Texas-grown mushrooms layer beautifully over tender chicken and a creamy, protein-packed garlic white sauce. Finished with fresh mozzarella, parsley, and a drizzle of balsamic glaze, this flatbread is the perfect balance of comfort and fresh flavor. 

Using local Texas produce not only adds incredible taste — it also supports our Texas farmers. Give it a try and enjoy a slice of Texas-grown goodness! 

 

Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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Servings
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Servings
4 servings
Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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Servings
4 servings
Servings
4 servings
Ingredients
Pizza Base:
Caramelized Onions
Mushroom Mixture:
Garlic White Sauce
Servings: servings
Units:
Instructions
Caramelized Onions:
  1. Slice onions into thin, even strips.
  2. In a sauté pan, heat olive oil over medium heat. Add the onions and cook until they start to become translucent and soft.
  3. Turn the heat down to low. Add cooking wine to deglaze the pan. Cook for at least 20 minutes or until onions become a deep caramel-brown. Stir every 5 minutes to encourage even browning.
Mushroom Mixture:
  1. To a saucepan, add water and bring to a simmer
  2. Add paprika, garlic powder, and black pepper. Allow to simmer for 1 minute.
  3. Add in sliced mushrooms and cook on medium heat until they become soft.
  4. Add Balsamic vinegar and cook for 1-2 minutes on medium heat.
  5. Drain the mushrooms and save the hot liquid.
Garlic White Sauce:
  1. To a blender, add the cottage cheese, garlic cloves, salt, and black pepper. Then, add 2-3 T of hot mushroom liquid from the previous step. Blend until completely smooth. Add more hot liquid, if needed, to make it smoother.
Assemble Flatbread:
  1. Lay the flatbread on a sheet pan. Spread the Garlic White Sauce all over the top.
  2. Add Mushroom Mixture on top of the sauce.
  3. Next, add a thin layer of Caramelized Onions over the mushrooms.
  4. Finally, top with fresh mozzarella cheese.
  5. Bake or air fry at 400-degrees F for 10-15 minutes.
  6. Slice into 8 slices, top with chopped parsley and drizzle with Balsamic glaze. Enjoy!
  7. Notes: You can broil for 1 minute at the end of the baking time to make the cheese extra bubbly. Use any variety of mushrooms that you like.
Recipe Notes

Shakshuka

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Fuel your day with a meal that is as nutritious as it is flavorful! This Shakshuka serves four and is packed with plant-based fiber from a medium zucchini and a 15oz can of no-sodium chickpeas. By using low-fat feta and protein-rich eggs, you’re creating a balanced, heart-healthy dish that doesn’t skimp on taste.


Image is of Shakshuka recipe with red sauce, cooked eggs, zucchini, chickpeas and feta cheese.
Shakshuka
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Servings
4 servings
Image is of Shakshuka recipe with red sauce, cooked eggs, zucchini, chickpeas and feta cheese.
Shakshuka
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Servings
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Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Heat olive oil in a deep non-stick sauté pan over medium heat. Add the onion and zucchini. Cook for about 5 minutes, until the onion becomes translucent.
  2. Add the chickpeas, garlic, cumin, paprika, crushed red pepper (if using). Cook for another minute, stirring frequently.
  3. Pour in the crushed tomatoes, stir and bring the sauce to a gentle simmer.
  4. Use a large spoon to make 4 small wells in the sauce. Crack one egg into each well. Cover the pan and cook for 2–8 minutes, or until the eggs are cooked to your liking.
  5. Remove from heat and sprinkle the crumbled feta.
Recipe Notes

Shakshuka Nutrition Facts Serving size 1 egg and 1/2 cup of sauce (465g) servings per container 4 Amount per serving Calories 320 % Daily Value Total Fat 11 g 14 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 180 mg 60 % Sodium 380 mg 17 % Total Carbohydrate 30 g 11 % Dietary Fiber 9 g 32 % Total Sugars 12 g Added Sugars 0 g 0 % Protein 18 g Vitamin D 2 mcg 10 % Calcium 156 mg 10 % Iron 4 mg 20 % Potassium 923 mg 20 %