Name: Turkey, Broccoli, Rice Casserole
Yield: 8 1 cup servings
Ingredients: 12 ounces cooked light meat turkey, skinless (chopped); 3 cups cooked white rice; 2.5 cups broccoli florets (chopped); 1 cup mushroom pieces; 1/4 cup onion (chopped); 2 Tablespoons unsalted butter; 2 Tablespoons flour; 1.5 cups 1% Milk; 1/2 cup nonfat yogurt; 1/2 cup low-fat cheddar cheese (shredded); 1/2 teaspoon ground black pepper; 1/2 teaspoon paprika

Turkey, Broccoli, Rice Casserole

October 29, 2025 by Dinner Tonight

Fall comfort food season is here. Warm up with our Turkey, Broccoli & Rice Casserole — a cozy favorite packed with lean protein, grains, and nutrient-rich veggies.

Perfect for busy holiday schedules:
-Make ahead
-Freeze for later
-Reheat when you need a quick, delicious meal!

Easy, hearty, and family-approved — the ultimate way to stress less and enjoy more this season!

Turkey, Broccoli, Rice Casserole

Servings

8 1 cup servings

Servings

8 1 cup servings

Turkey, Broccoli, Rice Casserole

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

12 ounces cooked light meat turkey, skinless chopped
3 cups cooked white rice
2.5 cups broccoli florets chopped
1 cup mushroom pieces
1/4 cup onion chopped
2 Tablespoons unsalted butter
2 Tablespoons flour
1.5 cups 1% Milk
1/2 cup nonfat yogurt
1/2 cup low-fat cheddar cheese shredded
1/2 teaspoon ground black pepper
1/2 teaspoon paprika

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your preparation area.
Preheat oven to 350 degrees.
Cook rice according to package directions.
Wash Broccoli and mushrooms. Chop broccoli, mushrooms, and onion into small pieces.
In a saucepan, melt butter and Sauté mushrooms, broccoli, and onions until onions are tender
Sprinkle flour over butter and vegetable mixture and stir until combined.
Add milk, yogurt, and seasoning, and stir to blend
In a large bowl, combine turkey, rice and vegetable mixture.
Spread the mixture in a 9x13 casserole dish and sprinkle with shredded cheese.
Bake at 350 for 35-40 minutes until edges are bubbly and the top is lightly browned

Recipe Notes

Chicken Caesar Pitas

April 2, 2025 by Dinner Tonight

Do you always forget to plan weekend lunches like I do? These Chicken Caesar Pitas make quick lunch for busy weekends and are the perfect way to use up leftover chicken.

Chicken Caesar Pitas

Servings

4 servings

Servings

4 servings

Chicken Caesar Pitas

Servings

4 servings

Servings

4 servings

Ingredients

1 tablespoon olive oil
1 tablespoon paprika
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon Italian seasoning
2 skinless chicken breasts butterflied*
10 ounce bag romaine lettuce
1/4 cup low fat Caesar dressing
4 pieces of pita bread sliced in half

Servings: servings

Units:

Instructions

Mix dry ingredients together. Season both sides of each chicken breast.
Heat olive oil in skillet. Place the chicken into the hot skillet cooking about 6-8 minutes on each side until the internal temperature reaches 165 degrees F. Let cool and slice or chop into bite-sized pieces.
In a large bowl, mix lettuce, Caesar dressing, and chicken together.
Heat pita bread in microwave for about 10 seconds. Fill with salad mixture.
This is the perfect recipe for using up leftover grilled chicken. If using leftovers, use spices to taste.
Serve with grapes or any fresh fruit.*

Recipe Notes

*Fresh fruit not included in nutritional analysis.

Bang Bang Salmon Bowls

January 6, 2025 by Dinner Tonight

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

Servings

4 servings

Servings

4 servings

Bang Bang Salmon Bowls

Servings

4 servings

Servings

4 servings

Ingredients

2 cups white rice cooked
1 pound salmon fillets skin removed and cut into cubes
1 teaspoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 cup nonfat plain Greek yogurt
2 tablespoons Thai sweet chili sauce
1 Tablespoon Sriracha Sauce
1 teaspoon honey
1 Tablespoon lime juice
1 cup shelled edamame cooked
2 teaspoons sesame seeds

Servings: servings

Units:

Instructions

Wash hands and clean preparation area.
Cook rice according to package directions.
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.
To the salmon, add the onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt and toss until salmon is evenly coated.
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.
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.
Warm up the edamame according to package directions.
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

Turkey Burrito Bowl

January 3, 2025 by Dinner Tonight

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.

Turkey Burrito Bowl

Servings

10 1 cup servings

Servings

10 1 cup servings

Turkey Burrito Bowl

Servings

10 1 cup servings

Servings

10 1 cup servings

Ingredients

1 pound ground turkey
1 tablespoon olive oil
1 cup yellow onion diced
3 cloves garlic minced
1/2 teaspoon onion powder
1 teaspoon paprika
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 cup long grain dry, white rice
15 ounce can low sodium black beans drained and rinsed
4 ounce can diced green chilis
15 ounce can no sodium added diced tomatoes
2 cups low-sodium beef broth
1 1/2 cups frozen corn
1 cup shredded low-fat cheese
2 cups shredded lettuce

Servings: 1 cup servings

Units:

Instructions

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.
Add onion powder, paprika, chili powder, cumin, oregano. Stir to mix.
Add in the rice, black beans, green chilis, diced tomatoes, beef broth, and frozen corn. Mix to combine.
Put the lid on the multi-function cooker and set to manual, high pressure and time for 8 minutes.
Once the time is done use the quick release function and once the pressure has dropped, open and fluff the rice.
Top each serving with 1 ½ tablespoons of cheese and 3 tablespoons of shredded lettuce

Recipe Notes

Charred Corn Salad

July 11, 2024 by Dinner Tonight

Elevate your summer meals with our Charred Corn Salad, a delightful combination of smoky, charred corn and fresh vegetables. This vibrant salad is perfect for BBQs, picnics, or as a light side dish. It’s easy to make and packed with flavor, making it a hit with family and friends. Follow our simple recipe and enjoy a taste of summer in every bite!

Charred Corn Salad

CourseSide Dishes

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Charred Corn Salad

CourseSide Dishes

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Ingredients

Salad

15 ounces canned no salt added chickpeas drained and rinsed
1 Tablespoon extra virgin olive oil
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 medium hearts romaine chopped (about 4 to 5 cups)
3 medium ears corn grilled
15 ounces canned no salt added petite diced tomatoes drained
1 medium red bell pepper diced
1/3 cup diced red onion
2 jalapenos diced

Chipotle Ranch Dressing

Servings: 1.5 cup servings

Units:

Instructions

Charring the Corn

In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 2 minute intervals, until the corn is charred to your liking.  On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for 10 to 12 minutes, turning occasionally, until kernels are lightly charred.  Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.

Preparing the Salad

Preheat oven to 425ºF. Drain and rinse chickpeas and pat them dry with a paper towel.
Spread on a rimmed baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper.
Bake for 20 minutes, shaking the pan halfway through. Let cool for 10 minutes.
While chickpeas roast, prepare Chipotle Ranch Dressing. In a medium bowl, combine Greek yogurt, hot sauce, lemon juice, ranch seasoning, and milk; whisk to combine.
Add chopped romaine, drained tomatoes, diced bell pepper, diced red onion, and diced jalapenos. Add in the charred corn after using your preferred method, cut kernals from the cob if needed.
Add half of the chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing.

Recipe Notes

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