Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Fruit and Walnut Stuffed Pork Loin

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Are you tired of the same holiday turkey meal every season? Try this Festive Fruit and Nut Stuffed Pork Loin to celebrate this season.

Megan Glidden

Fruit and Walnut Stuffed Pork Loin
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Servings
12 4 ounce servings
Servings
12 4 ounce servings
Fruit and Walnut Stuffed Pork Loin
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Servings
12 4 ounce servings
Servings
12 4 ounce servings
Ingredients
Stuffed Pork Loin
Mustard Cream Sauce
Servings: 4 ounce servings
Units:
Instructions
  1. Wash hands and sanitize work station
  2. Preheat oven to 400 degrees
  3. Butterfly pork tenderloin using a sharp knife and set aside
  4. In a thick bottomed pan, heat up oil over medium heat add garlic and stir until fragrant. Add chopped pears, chopped onion, chopped walnuts, dried cranberries, Italian seasoning, salt and pepper sautéing for 2-3 minutes.
  5. Take pear mixture and spread on top of the butterflied pork tenderloin evenly. Roll pork loin back up and secure with baking twine.
  6. Spray a 9”x13” baking dish with cooking spray
  7. Place pork loin into baking dish, cover dish with foil and bake for 1 hour or until core temperature reaches 145 degrees.
  8. While pork loin is cooling for 5-10 minutes, in a saucepan combine mustard, maple syrup, black pepper and Greek yogurt. Simmer over medium-low heat for 5 minutes.
  9. Smother pork loin with mustard cream sauce before slicing and serving.
Recipe Notes

Fruit and Walnut stuffed Pork Loin Nutrition Facts Serving size 4 ounce (177g) servings per container 12 Amount per serving Calories 240 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 270 mg 12 % Total Carbohydrate 11 g 4 % Dietary Fiber 2 g 7 % Total Sugars 8 g Added Sugars 4 g 8 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 42 mg 4 % Iron 2 mg 10 % Potassium 540 mg 10 %

Air Fried Red Snapper

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Fish cooked in the air fryer is moist, crispy & delicious. Encased in a flavorful crust, the fish stays tender on the inside while being crunchy on the outside. Give this recipe a try the next time you’re in the mood for fried fish!

Air Fried Red Snapper
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Servings
6 4 ounce fillets
Servings
6 4 ounce fillets
Air Fried Red Snapper
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Servings
6 4 ounce fillets
Servings
6 4 ounce fillets
Ingredients
Servings: 4 ounce fillets
Units:
Instructions
  1. In a shallow dish combine the panko, Parmesan, and parsley.
  2. In a separate shallow dish, whisk together egg, mayonnaise, Dijon, garlic, salt, and pepper.
  3. Pat the snapper fillets dry with a paper towel and cut into 4 ounce sections.
  4. Dredge the fillets in the egg mixture, flipping to coat both sides.
  5. Pick up the fillet pieces one at a time, letting excess drip off before placing in the panko mixture. Coat both sides of each fillet in panko mixture, gently pressing down on the fillets to get the coating to adhere. Repeat with all fillets.
  6. Transfer fillets to your air fryer basket, taking care to not overcrowd as that will prevent the fish from crisping, spray the top of each fillet with avocado oil.
  7. Cook in the air fryer at 400°F for 12-15 minutes. After the first 6-8 minutes, open the air fryer and flip over the fillets, spray again with oil and then continue cooking.
  8. You might need to adjust the cooking times depending on the kind and the thickness of the fish that you’re using and the model of your air fryer. Fish is ready when it’s easily flaked with a fork.
Recipe Notes

Air Fried Red Snapper Nutrition Facts Serving size 4 ounces (154g) servings per container 6 Amount per serving Calories 250 % Daily Value Total Fat 9 g 12 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 80 mg 27 % Sodium 340 mg 15 % Total Carbohydrate 13 g 5 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 27 g Vitamin D 12 mcg 60 % Calcium 85 mg 6 % Iron 1 mg 6 % Potassium 505 mg 10 %

Tex Mex Tabbouleh

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Tex Mex Tabbouleh salad is our take on a classic Mediterranean dish, with a Texas-inspired flair! Enjoy all of the benefits of eating Mediterranean diet staple foods with a fresh but familiar Tex Mex flavor. This salad/side dish pairs well with a variety of foods, including carne asada, grilled chicken, or fish to make a complete meal!


Tex Mex Tabbouleh
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Servings
8 2/3 cup servings
Servings
8 2/3 cup servings
Tex Mex Tabbouleh
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Servings
8 2/3 cup servings
Servings
8 2/3 cup servings
Ingredients
Tabbouleh
Cilantro Lime Dressing
Garnish
Servings: 2/3 cup servings
Units:
Instructions
  1. Prepare bulgur according to package instructions, then transfer to large bowl.
  2. Mix in parsley, tomatoes, cucumber, bell peppers, jalapeno, black olives and black beans.
  3. In a mason jar or bowl, combine olive oil, lime juice, cilantro, garlic, red onion, salt, pepper, cumin, and cayenne. Shake or mix well to combine.
  4. Pour dressing over bulgur and vegetable mix. Stir well to coat, and chill in the refrigerator at least 2 hours before serving (tip: longer marination gives better flavor!).
  5. Garnish salad with above ingredients; chill for at least 2 hours and serve alongside carne asada, kebabs, fish dishes, etc.
Recipe Notes

Mediterranean Chicken Bowl

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These Mediterranean Chicken Bowls are a delicious way to incorporate more vegetables and new spices into your meals.


Mediterranean Chicken Bowl
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Servings
6 bowls
Servings
6 bowls
Mediterranean Chicken Bowl
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Servings
6 bowls
Servings
6 bowls
Ingredients
Main Ingredients:
Turmeric Rice
Marinade
Garlic Sauce
Servings: bowls
Units:
Instructions
  1. DIRECTIONS:
  2. Prepare the marinade for chicken and chickpeas per directions below.
  3. Once chicken and chickpeas are marinating, prepare rice per directions below.
  4. While rice is cooking, chop the tomatoes, onions, cucumbers and parsley for toppings. Then prepare the garlic sauce per directions below and refrigerate.
  5. Once you have prepared garlic sauce, cook the chicken per the directions below.
  6. Assemble bowls when all ingredients are finished cooking.
Make the Marinade:
  1. Whisk marinade ingredients together in a small bowl then reserve 1/4 cup marinade and pour the rest into a large Ziplock bag.
  2. Add chicken to the Ziplock bag, season with more salt and pepper, then place in the refrigerator to marinate while preparing the rest of the dish.
  3. Combine reserved 1/4 cup marinade with chickpeas in a bowl then season with salt and pepper and place in the refrigerator to marinate alongside the chicken.
Make the Garlic Sauce
  1. Combine ingredients in a blender or food processor then blend or process until smooth. Refrigerate until ready to use (can be done several days ahead of time.)
Make the Turmeric Rice
  1. Heat oil in a small saucepan over medium heat. In a strainer, rinse the rice under cold water.
  2. Add shallots, season with salt, then sauté until softened, 2 minutes.
  3. Add garlic then sauté for 30 seconds, and then add turmeric and sauté for 30 seconds.
  4. Add rinsed rice and sauté until fragrant, 1 minute, and then add chicken broth and turn heat up to bring to a boil.
  5. Place a lid on top then turn heat down to low and simmer for 30-45 minutes until rice is tender (heat should be low enough that the broth is at a very gentle, barely-there simmer.) Remove the pan from the heat then let sit for 5 minutes before removing the lid and fluffing the rice. Set aside to cool slightly.
Make the Chicken
  1. Preheat oven to 400 degrees F, then line a baking sheet with foil and spray with nonstick spray.
  2. Remove chicken from marinade then place on the baking sheet and roast for 15-20 minutes or until cooked all the way through (internal temperature of 165 degrees F).
  3. Chop once cool enough to handle.
Assemble the Bowls
  1. Scoop ½ cup of rice into bowls. Top with about 3 oz. chopped chicken, heaping ¼ cup of marinated chickpeas, cherry tomatoes, cucumbers, and red onion.
  2. To finish drizzle with garlic sauce and sprinkle with chopped parsley, if using.
  3. NOTE: These make great meal prep lunches. All the components can be made ahead of time. It might be best to separate fresh toppings from chicken and rice to be able to reheat.
Recipe Notes

Lemon Herb Couscous Salad

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Cooking for two can be quite thrifty and healthy if you don’t have to feed an army each meal! This Lemon Herb Couscous is the perfect portion for two without the hassle of scaling anything down. Pair it with our Stuffed Flank Steak or our Parmesan Breaded Chicken!

Lemon Herb Couscous Salad
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Servings
2 1 cup servings
Servings
2 1 cup servings
Lemon Herb Couscous Salad
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Cook the couscous according to the package instructions. Drain and rinse under cold water to fully cool, let drain and dry.
  2. Whisk together the olive oil, lemon juice, honey, garlic, oregano, salt and black pepper.
  3. Toss couscous in the marinade. Add the cucumber, scallions, dill, and parsley.
  4. Refrigerate until ready to serve.
Recipe Notes

Lemon Herb Couscous Salad Nutrition Facts Serving size 1 cup (312g) servings per container 2 Amount per serving Calories 440 % Daily Value Total Fat 29 g 37 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 42 g 15 % Dietary Fiber 4 g 14 % Total Sugars 14 g Added Sugars 9 g 18 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 113 mg 8 % Iron 3 mg 15 % Potassium 559 mg 10 %

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