Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Mediterranean Hummus Board

by

This recipe is the perfect way to add nutritious flavor to store-bought hummus! Pair this Mediterranean Hummus Board with your favorite vegetable “dipper” for an extra healthy option at your next gathering!


Mediterranean Hummus Board
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Mediterranean Hummus Board
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Units:
Instructions
  1. To toast pine nuts: Add pine nuts to a skillet (do not add oil) over medium heat. Cook for 3 minutes, stirring occasionally to prevent burning. Pine nuts are toasted when slightly browned and fragrant.
  2. Evenly cover the surface of a flat serving dish with the hummus. We recommend using the back of a spoon to create a decorative scalloped effect.
  3. Over the top of the hummus, evenly spread the black olives, cherry tomatoes, cucumber, red onion, feta cheese, and pine nuts.
  4. Sprinkle the parsley, kosher salt, black pepper, and paprika evenly over the top.
  5. Divide evenly into 6 servings and serve with your favorite “dipper.” We recommend bell peppers, snap peas, or broccoli!
Recipe Notes

The nutritional analysis does not include dipper.

Chicken Gyro Sheet Pan Meal

by

Sheet pan meals are perfect for busy nights with simple recipes and minimal dishes. The chicken in these Chicken Gyros can marinate for up to 24 hours making it even easier when you’re ready for dinner.



Chicken Gyro Sheet Pan Meal
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6
Servings
6
Chicken Gyro Sheet Pan Meal
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. In a sealable plastic bag or glass container with a lid combine the chicken, greek yogurt, lemon juice, vinegar, garlic, pepper, oregano, paprika, cumin, coriander, rosemary, thyme, cinnamon, salt, red onion and bell pepper. Marinate in the refrigerator for at least 30 minutes but can be up to overnight.
  2. On a sheet pan lined with tin foil, spread out the chicken and vegetables in an even layer.
  3. Cook in a 375 F degree oven for 25 to 30 minutes or until chicken reaches an internal temperature of 165 degrees F.
  4. Toss to combine the chicken and vegetables together on the sheet pan.
  5. Serve on pita bread with 2-3 leaves of lettuce and any additional suggested toppings. *Additional Topping ideas: cucumber, tomatoes, kalamata olives, tzaziki sauce.
Recipe Notes

*Additional toppings not reflected in the nutritional analysis

Sautéed Vegetable and Potato Hash

by

Hashbrowns don’t have to be for breakfast! Enjoy this savory Sauteed Vegetable and Potato Hash recipe any time of the day!

girl in white shirt

Sautéed Vegetable and Potato Hash
Sautéed Vegetable and Potato Hash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1 cup servings
Servings
6 1 cup servings
Sautéed Vegetable and Potato Hash
Sautéed Vegetable and Potato Hash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Wash hands and food preparation area.
  2. Heat 1 tablespoon of olive oil over medium-high heat. Add onions and sauté for about 3 minutes.
  3. To the onions, add peppers, zucchini, mushrooms, and seasonings. Stir to evenly distribute the seasonings. Cook for about 8 – 10 minutes, or until vegetables are cooked through.
  4. Remove all vegetables from the pan and set aside.
  5. Add 2 tablespoons of olive oil to the pan over medium-high heat. Add hashbrowns in an even layer. Cook for 12-15 minutes, occasionally stirring to ensure even browning.
  6. When the hashbrowns are cooked through, lower the heat, and add the sauteed vegetables. Stir to combine.
  7. Add spinach and stir gently to combine. Cook until spinach is just wilted.
  8. Evenly top with cheese and green onions, then serve.
Recipe Notes

nutrition facts label

Chicken Fried Steak Air Fryer Minis

by

Craving that homestyle taste but short on time? These Airfryer Chicken Fried Steak Bites can be ready in 10 minutes and have that comforting homestyle taste. Spice up these bites with the homemade seasoning mix!


Chicken Fried Steak Air Fryer Minis
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 (3 steak bites per serving)
Servings
6 (3 steak bites per serving)
Chicken Fried Steak Air Fryer Minis
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 (3 steak bites per serving)
Servings
6 (3 steak bites per serving)
Ingredients
Servings: (3 steak bites per serving)
Units:
Instructions
  1. Wash hands and clean the food prep area.
  2. In one bowl, combine ingredients for homemade seasoning and put aside.
  3. To prepare breading stations, set out 3 medium size bowls. In the first bowl, place flour and one-third of the homemade seasoning and mix. In the second bowl, whisk 2 eggs with milk. In the third bowl, lightly mix panko breadcrumbs with another one-third of the homemade seasoning mix.
  4. Next, take the ground beef in a bowl and lightly mix the remaining one-third homemade seasoning mix into the beef. Take about 1 tablespoon size piece of beef and form into palm size square minis. Place in a bowl or on a plate until all are ready to coat.
  5. To bread, first place steak minis in the flour bowl to coat, then place in egg bowl to dredge, and then place in breadcrumb bowl to cover the minis with breadcrumb mixture.
  6. Continue the process until all steak minis are breaded.
  7. Place steak minis in the air fryer basket in one even layer and air fry at 370 degrees for 10 minutes turning halfway.
Recipe Notes

Mexican Veggie Dip

by

Need a quick and easy dish for your next tailgate? This simple slow cooker recipe serves up festive flavors and is sure to be a crowd pleaser at any get-together. Ingredients can easily be prepped ahead of time, leaving you more time to cheer on your team. Pair with your favorite game-day main dish for a winning combo!


Mexican Veggie Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 8 ounce servings
Servings
12 8 ounce servings
Mexican Veggie Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 8 ounce servings
Servings
12 8 ounce servings
Ingredients
Servings: 8 ounce servings
Units:
Instructions
  1. Begin by washing your hands and cleaning your counter tops or other surfaces. Rinse produce under cool running water before chopping.
  2. Line the slow cooker with a liner bag, if preferred.
  3. Chop the vegetables. Measure all ingredients and place in the slow cooker, except the cheese. Stir until fully combined.
  4. Cook on high setting for 3 hours or low setting for 5 hours.
  5. Sprinkle the cheese on top and cook for 15 minutes more with the lid on the slow cooker.
  6. Best served warm.
Recipe Notes

Translate:

Translate »