Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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
Recipe Overview
  1. Prepare the marinade for chicken and chickpeas per directions below.
  2. Once chicken and chickpeas are marinating, prepare rice per directions below.
  3. While rice is cooking, chop the tomatoes, onions, cucumbers and parsley for toppings.
  4. Cook the chicken per the directions below.
  5. Make the garlic sauce and 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 sealable plastic bag.
  2. Add chicken to the plastic bag, 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 and place in the refrigerator to marinate alongside the chicken.
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, 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.
  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.
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.)
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.
  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

Mediterranean Chicken Bowls Nutrition Facts Serving size 1 bowl (646g) 6 Amount per serving Calories 400 % Daily Value Total Fat 18 g 23 % Saturated Fat 3.5 g 18 % Trans Fat 0 g Cholesterol 60 mg 20 % Sodium 380 mg 17 % Total Carbohydrate 34 g 12 % Dietary Fiber 7 g 25 % Total Sugars 9 g Added Sugars 1 g 2 % Protein 28 g Vitamin D 0 mcg 0 % Calcium 120 mg 10 % Iron 2.7 mg 15 % Potassium 1040 mg 20 %

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 %

Sheet Pan Greek Pork Chops

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Add this recipe to your weekly family favorite list!  This sheet pan recipe is budget-friendly, easy to prepare, uses minimal cooking time, high in protein, loads of vegetables, and you can have leftovers…it’s a busy family must have!


Sheet Pan Greek Pork Chops
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Servings
8 servings
Servings
8 servings
Sheet Pan Greek Pork Chops
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Clean produce and surfaces.
  2. Combine red and yellow bell pepper, red onion, cherry tomatoes, artichoke hearts, and lemon wedges in a large skeet pan (22 X 16).
  3. In a small bowl, whisk together garlic, olive oil, balsamic vinegar, oregano, and pepper. Pour half over the vegetables, stirring and coating well.
  4. Place the pork chops over the vegetables and top each with the remainder of the mixture. Place prepared sheet pan in the oven and bake for 20 minutes.
  5. Remove the sheet pan from the oven and check the pork temperature with a food thermometer. Once the pork has reached 145 degrees, add olives and feta cheese over the vegetables and return to the oven for 5-10 minutes until golden brown.
  6. Remove the sheet pan from the oven and cover with foil. Let the pork rest for 5-10 minutes.
  7. Slice the pork and return over the vegetables. Squeeze the lemon juice from the cooked lemon wedges over the pork and vegetables. Top with fresh basil.
  8. Serve pork and vegetables together.
Recipe Notes

Balsamic Vinegar- may contain added sugars  

1 serving of Sheet Pan Greek Pork Chops includes approximately 0.5 grams or 1 % Daily Value of Added Sugars