Name: Mediterranean Hummus Board
Yield: 6 servings
Ingredients: 10 ounces hummus (traditional flavor); 10 black olives (halved); 10 cherry tomatoes (quartered); 1/2 cucumber ucumber (small diced); 1/4 cup red onion (finely diced); 1 Tablespoon reduced fat feta cheese (crumbled); 2 Tablespoons pine nuts (toasted); 1 teaspoon fresh parsley (chopped); 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika

Mediterranean Hummus Board

September 13, 2023 by Dinner Tonight

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

Servings

6 servings

Servings

6 servings

Mediterranean Hummus Board

Servings

6 servings

Servings

6 servings

Ingredients

10 ounces hummus traditional flavor
10 black olives halved
10 cherry tomatoes quartered
1/2 cucumber ucumber small diced
1/4 cup red onion finely diced
1 Tablespoon reduced fat feta cheese crumbled
2 Tablespoons pine nuts toasted
1 teaspoon fresh parsley chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Servings: servings

Units:

Instructions

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.
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.
Over the top of the hummus, evenly spread the black olives, cherry tomatoes, cucumber, red onion, feta cheese, and pine nuts.
Sprinkle the parsley, kosher salt, black pepper, and paprika evenly over the top.
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

July 26, 2023 by Dinner Tonight

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

Servings

Chicken Gyro Sheet Pan Meal

Servings

Ingredients

1 pound skinless boneless chicken breast, cut into ½ inch strips
1/2 cup nonfat Greek yogurt, plain
1 lemon, juice of
2 tablespoons white wine vinegar
4 cloves garlic
1/4 teaspoon pepper
1/2 Tablespoon dried oregano
1 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 red onion cut into thick strips
1 bell pepper cut into strips
1 head butter lettuce
6 Pita bread

Servings:

Units:

Instructions

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.
On a sheet pan lined with tin foil, spread out the chicken and vegetables in an even layer.
Cook in a 375 F degree oven for 25 to 30 minutes or until chicken reaches an internal temperature of 165 degrees F.
Toss to combine the chicken and vegetables together on the sheet pan.
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

March 24, 2023 by Dinner Tonight

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

Sautéed Vegetable and Potato Hash

CourseBreakfast

Servings

6 1 cup servings

Servings

6 1 cup servings

Sautéed Vegetable and Potato Hash

CourseBreakfast

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

3 Tablespoons olive oil Divided
.5 Cup red onion Chopped
.5 Cup red bell pepper Chopped
.5 Cup zucchini Chopped
.5 Cup Mushroom Chopped
1/2 Teaspoon fresh ground pepper
1/2 Teaspoon garlic powder
1/2 Teaspoon paprika
1/4 Teaspoon salt
4 Cups Frozen Shredded Hashbrowns Thawed
6 Cups spinach
.5 Cup Fat Free Mozzarella Cheese Shredded
1/4 Cup green onion tops Chopped

Servings: 1 cup servings

Units:

Instructions

Wash hands and food preparation area.
Heat 1 tablespoon of olive oil over medium-high heat. Add onions and sauté for about 3 minutes.
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.
Remove all vegetables from the pan and set aside.
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.
When the hashbrowns are cooked through, lower the heat, and add the sauteed vegetables. Stir to combine.
Add spinach and stir gently to combine. Cook until spinach is just wilted.
Evenly top with cheese and green onions, then serve.

Recipe Notes

Chicken Fried Steak Air Fryer Minis

November 17, 2022 by Dinner Tonight

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

CourseAppetizers, Main Dish

Servings

6 (3 steak bites per serving)

Servings

6 (3 steak bites per serving)

Chicken Fried Steak Air Fryer Minis

CourseAppetizers, Main Dish

Servings

6 (3 steak bites per serving)

Servings

6 (3 steak bites per serving)

Ingredients

2 Tablespoons parsley flakes
1 Tablespoon garlic powder
2 teaspoon pepper
1 Tablespoon onion powder
1 teaspoon crushed red peppers
2 1/2 Tablespoons paprika
1 teaspoon salt
1 pound 95% lean ground beef
3/4 cup 1% Milk
2 large eggs
2 cups flour
2 cups panko breadcrumbs

Servings: (3 steak bites per serving)

Units:

Instructions

Wash hands and clean the food prep area.
In one bowl, combine ingredients for homemade seasoning and put aside.
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.
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.
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.
Continue the process until all steak minis are breaded.
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

September 28, 2022 by Dinner Tonight

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

Servings

12 8 ounce servings

Servings

12 8 ounce servings

Mexican Veggie Dip

Servings

12 8 ounce servings

Servings

12 8 ounce servings

Ingredients

2 cups reduced sodium fat free vegetable broth
1 cup carrots chopped
1 cup bell pepper chopped
10 ounces frozen riced cauliflower
1 cup uncooked quinoa
1 cup low fat Monterey Jack cheese blend
8 ounces no salt added tomato sauce
15 ounces diced tomatoes with green chilis
15 ounces reduced sodium black beans
1 clove garlic minced
1 Tablespoon lime juice
1 1/2 Tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon pepper

Servings: 8 ounce servings

Units:

Instructions

Begin by washing your hands and cleaning your counter tops or other surfaces. Rinse produce under cool running water before chopping.
Line the slow cooker with a liner bag, if preferred.
Chop the vegetables. Measure all ingredients and place in the slow cooker, except the cheese. Stir until fully combined.
Cook on high setting for 3 hours or low setting for 5 hours.
Sprinkle the cheese on top and cook for 15 minutes more with the lid on the slow cooker.
Best served warm.

Recipe Notes

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