Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Parmesan Pasta Chips

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If you’re looking for a delicious, easy, on-the-go snack, then our Parmesan Pasta Chips are just for you! With their crunch and cheese flavor these pasta chips are sure to be all the rave! Parmesan Pasta Chips

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Parmesan Pasta Chips
Parmesan Pasta Chips
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Servings
2 1 cup pasta chips + ¼ cup marinara sauce
Servings
2 1 cup pasta chips + ¼ cup marinara sauce
Parmesan Pasta Chips
Parmesan Pasta Chips
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Servings
2 1 cup pasta chips + ¼ cup marinara sauce
Servings
2 1 cup pasta chips + ¼ cup marinara sauce
Ingredients
Servings: 1 cup pasta chips + ¼ cup marinara sauce
Units:
Instructions
  1. Clean and prep cooking area.
  2. Cook pasta according to the packaging.
  3. Once pasta is cooked, drain it, and set it aside.
  4. To a large mixing bowl, add your cooked pasta, olive oil, parmesan cheese (1 Tbsp), minced garlic, garlic powder (½ tsp), onion powder, cayenne pepper, and Italian seasoning. Mix until well combined.
  5. Air Fryer: If you are using an air fryer, add pasta to basket and cook at 375 degrees for 15 minutes or until crunchy. Mix pasta every 3-5 minutes for the first 10 minutes and every minute thereafter during cooking time to avoid burning. Oven: If you are using an oven, pre heat oven to 400 degrees and cook pasta chips for 15- 25 minutes or until crunchy. Mix every 3-5 minutes to allow even baking.
  6. Once pasta chips are done, mix with the remaining parmesan cheese and garlic powder and top with red pepper flakes and parsley.
  7. Serve with ¼ cup of marinara sauce (per serving) to dip and enjoy!
Recipe Notes

Parmesan Pasta Chips Label

Zucchini Chowder

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Autumn is so close we can almost taste it! With the first day of fall just a few days away, you are probably craving something warm and tasty for the season.  This Savory Zucchini Chowder is sure to satisfy your cravings!


Zucchini Chowder
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Servings
7 1 cup servings
Servings
7 1 cup servings
Zucchini Chowder
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Servings
7 1 cup servings
Servings
7 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Lightly coat the bottom of a pot with olive oil spray.
  2. Add the turkey bacon and cook until crispy. Remove the bacon from the pan and drain on a paper towel. Once the bacon has cooled, coarsely chop, and set aside.
  3. Add the onion, carrots, celery, and salt to the pot. Stir occasionally until vegetables are tender.
  4. Add potatoes, thyme, and broth to the pot. Stir and cover. Bring to a slight boil, then let simmer for about 8 minutes or until the potatoes are partly tender.
  5. Add in the zucchini, corn, and remaining salt and pepper. Continue to simmer for 8 to 10 minutes or until all vegetables are fork-tender.
  6. Transfer two cups of the soup into a blender or food processor. Puree until smooth. Stir the mixture back into the pot.
  7. Add the bacon and milk. Simmer until just heated through.
  8. Garnish with minced fresh parsley.
Recipe Notes

Chimichurri Grilled Zucchini

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The real game-day MVP is a great versatile sauce or marinade. Chimichurri is the perfect mix of herbs and spices to liven up your tailgate or any night the grill is fired up!


Chimichurri Grilled Zucchini
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Servings
6 1/2 zucchini servings
Servings
6 1/2 zucchini servings
Chimichurri Grilled Zucchini
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Servings
6 1/2 zucchini servings
Servings
6 1/2 zucchini servings
Ingredients
Chimichurri Sauce
Zucchini
Servings: 1/2 zucchini servings
Units:
Instructions
  1. Wash your hands and sanitize all surfaced
  2. Wash and prepare ingredients
  3. Combine the ingredients for the chimichurri sauce in a large bowl and set aside
  4. Prepare zucchini, slice into uniform strips so they grill evenly.
  5. Heat up grill and spray with oil
  6. Add sliced zucchini to your chimichurri sauce and mix well.
  7. Place zucchini on grill and cook until tender
  8. Remove from heat and top with parmesan cheese
  9. Serve and enjoy
Recipe Notes

Chimichurri sauce is a very versatile condiment: You can add it to beef, chicken, or pork. It can be incorporated into meatballs or used as a marinade for fajitas. It can also be utilized as a unique salad dressing.

Margherita Pizza

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Having a girls’ or boys’ night in? What about a pizza and movie night with the kids? Or maybe you expect more protein from your pizza? What about a date night? Build our Margherita Pizza to enjoy your pizza style!

 

Margherita Pizza
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Servings
7 flatbreads
Servings
7 flatbreads
Margherita Pizza
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Servings
7 flatbreads
Servings
7 flatbreads
Ingredients
Naan Bread Pizza Crust
Pizza Sauce
Margherita Pizza Toppings
Servings: flatbreads
Units:
Instructions
Naan Bread Pizza Crust
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Combine all dry ingredients, parmesan cheese, parsley, and garlic in a medium mixing bowl. Create a well in the center of the ingredients.
  3. Add olive oil and milk to the well of the flour mixture. Combine until it creates a ball of dough and allow to rest for 10 minutes.
  4. Separate into 7 balls. Using a rolling pin, roll out the dough to be 1/8” thick. Making the bread thin will allow it to cook evenly.
  5. Heat a non-stick skillet to medium-high heat. One at a time, cook the naan bread dough for about 90 seconds on each side. It will toast and get air pockets.
Pizza Sauce
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing. Wipe down the tops of canned vegetables before opening.
  2. Using a medium-size non-stick skillet, saute the diced onion and chopped garlic in olive oil until they become translucent.
  3. Add kosher salt, chicken broth, and blended tomatoes to the skillet. Bring to a simmer for 15 minutes or until the pizza sauce is thickened.
Margherita Pizza
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Preheat oven to 350*F.
  3. Add Pizza Sauce to a Naan Bread Pizza Crust. Add 2-3 slices of tomato. Top with cubed mozzarella cheese. Sprinkle basil on top.
  4. Bake for 8-10 minutes or until cheese is melted.
Recipe Notes

Matcha Pea Soup

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It’s time to think beyond kale smoothies and matcha lattes. Here’s a new way to eat your greens, and it’s easy to make!


Matcha Pea Soup
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Matcha Pea Soup
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Ingredients
Servings:
Units:
Instructions
  1. Heat oil in large saucepan over medium- low heat. Add minced garlic and cook until softened, but not browned, only for a couple of minutes.
  2. Add broth and bring to a boil. Meanwhile, in a small separate bowl, whisk matcha with hot water until dissolved and set aside for later.
  3. Then add frozen peas to large saucepan, let it simmer for a few minutes.
  4. Remove saucepan from heat and stir in spinach, parsley, green onion, lime juice, salt, and matcha water. Blend smooth with any of our methods to puree soup.
  5. Divide soup among serving bowls and top with sour cream and garnish with parsley.
Recipe Notes

*Adapted from Shape Magazine