Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken Garden Spring Rolls

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Wrap in a balanced lunch by adding fruit in unexpected ways! For a balanced diet children need 1-2 cups of fruit a day and adults 1 ½-2 cups per day.


Chicken Garden Spring Rolls
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Servings
4 servings (2 spring rolls)
Servings
4 servings (2 spring rolls)
Chicken Garden Spring Rolls
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Servings
4 servings (2 spring rolls)
Servings
4 servings (2 spring rolls)
Ingredients
Poppy Seed Dressing
Spring Rolls
Servings: servings (2 spring rolls)
Units:
Instructions
Poppy Seed Dressing
  1. Wash hands and clean the preparation area.
  2. Combine all ingredients for dressing in a bowl and mix until smooth.
  3. Refrigerate until ready to serve spring rolls.
Spring Rolls
  1. Rinse produce under cool running water, and pat to dry.
  2. Prepare all produce and chicken as directed. Set aside.
  3. Fill a pie pan/dish with warm water. Place spring roll wrapper in water or 30 seconds or until softened. Remove wrapper from water and let water drip off. Place on clean surface.
  4. Layer 2-3 strawberry slices, 2-3 mandarin orange wedges, purple cabbage, Persian cucumbers, 2-3 slices chicken breast and green leaf lettuce down onto softened wrapper.
  5. To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed.
  6. Be mindful of overstuffing your roll, rice paper can break if overfilled.
  7. Repeat until you have 8 prepared spring rolls.
  8. Cover spring rolls with a wet paper towel to keep moist until ready to serve.
  9. Serve spring rolls with dressing on the side as a dip.
Recipe Notes

Panko Onion Rings with Homemade Ranch

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Start your game day off with a traditional favorite! This healthier baked alternative still gives us that crunch and flavor that’s sure to score with the crowd!


Panko Onion Rings with Homemade Ranch
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Servings
6 servings (5 onion rings + 1 tablespoon dip)
Servings
6 servings (5 onion rings + 1 tablespoon dip)
Panko Onion Rings with Homemade Ranch
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Servings
6 servings (5 onion rings + 1 tablespoon dip)
Servings
6 servings (5 onion rings + 1 tablespoon dip)
Ingredients
Onion Rings
Homemade Ranch Dip
Servings: servings (5 onion rings + 1 tablespoon dip)
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Instructions
Onion Rings (Oven)
  1. Clean your area and preheat the oven to 400°F.
  2. Prep 1-2 baking sheets with parchment paper or non-stick spray and set aside.
  3. Take onions and place them in an ice bath while prepping the remaining ingredients.
  4. Next place your all-purpose flour, whisked eggs, and panko breadcrumbs into three separate plates/containers.
  5. To the panko add the garlic powder, onion powder, pepper, cayenne pepper, and salt and mix well.
  6. One by one, take a ring of onion and evenly coat with flour, followed by egg, and panko breadcrumbs.
  7. Lay them flat on the baking sheet and once all are coated place them into the oven.
  8. Allow onion rings to bake for 15-25 minutes or until golden brown. Spray with olive oil spray halfway through.
  9. Finish the baked onion rings with a dried parsley garnish and serve.
Onion Rings (Air Fryer)
  1. Preheat your air fryer, if necessary.
  2. Follow steps 2 through 6 from the above instructions.
  3. Place onion rings into an air fryer basket in a single layer.
  4. Cook at 400°F for 10-15 minutes or until golden brown. Spray with olive oil spray halfway through.
  5. Finish the air fryer onion rings with a dried parsley garnish and serve.
Homemade Ranch Dip
  1. In a bowl mix plain Greek yogurt, garlic powder, onion powder, paprika, dried parsley, pepper, lemon juice, dried dill, salt, and water. Mix until well combined.
  2. Eat with onion rings and enjoy!
  3. Note: Add more water to change the consistency of the dip to your liking.
Recipe Notes

Turkey Sausage and Spinach Strata

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Take the stress out of hosting a brunch by using this overnight turkey sausage and spinach strata recipe. This can be prepared the night before and then cooked off the next day. Simple and easy is the way to go for holiday hosting.


Turkey Sausage and Spinach Strata
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Servings
12 1/2 cup servings
Servings
12 1/2 cup servings
Turkey Sausage and Spinach Strata
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Servings
12 1/2 cup servings
Servings
12 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Spray a 13X9 casserole dish with nonstick cooking spray. Layer bread cubes in the bottom of the dish.
  2. In a skillet over medium heat, cook the turkey sausage, onion, and garlic together. Once it has reached 165 degrees F add in the drained spinach. Let sausage cool, and then layer on top of the bread cubes.
  3. In a medium bowl whisk milk, eggs (whites and whole), salt, and pepper until combined. Pour over the sausage mixture in the casserole dish. Sprinkle cheese over the top of the strata and cover with foil.
  4. Place in the refrigerator overnight but no more than 24 hours.
  5. Preheat over to 350 degrees F. Remove the strata from the refrigerator, place in the oven covered with foil for 30 minutes.
  6. Remove foil and bake for additional 15 minutes until the center is set.
Recipe Notes

Butternut Squash Mac n Cheese

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Mac n Cheese is a comfort food classic but allow us to dress up your mac n cheese with a winter favorite, butternut squash! The butternut squash and the blend of cheeses in this dish really make for a unique mac n cheese experience!


Butternut Squash Mac n Cheese
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Servings
10 1/4 cup servings
Servings
10 1/4 cup servings
Butternut Squash Mac n Cheese
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Servings
10 1/4 cup servings
Servings
10 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
Units:
Instructions
  1. Wash your hands and workspace
  2. Bring a stockpot of water to boil. Cook pasta according to the package
  3. Cut your butternut squash into 1-inch pieces.
  4. In a separate saucepan, add your 2 teaspoons olive oil on medium heat. Add butternut squash into the pan and cover. Cook for about 5 minutes or until it is tender with a fork.
  5. Pour squash into a blender and puree
  6. In a saucepan, add your butter and 1 Tablespoon olive oil and melt. Once melted add in your flour and whisk continually, add your milk slowly to prevent clumping.
  7. Add your cheeses, butternut puree, and spices and mix well. Incorporate pasta elbows.
  8. Pour into a 9x9 glass pan and cook at 350*F for 20 minutes
Recipe Notes

Poblano Casserole

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This recipe fits perfectly with our casserole formula!! We promise your casserole leftovers won’t last long. Add this recipe to your regular lineup!


Poblano Casserole
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Servings
6 servings
Servings
6 servings
Poblano Casserole
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Wash your hands and clean your counter tops. Wipe down tops of canned food items. Rinse produce under cool running water before slicing.
  2. Saute beef with onion until browned. Season with cumin, chili powder, kosher salt, and pepper.
  3. Saute garlic and poblano peppers with seasoned beef until softened.
  4. Add tomatoes, rice, and water and simmer for 5-10 minutes or until rice is cooked.
  5. Stir in Cilantro.
  6. Place 4 tortillas in the bottom of 6x9 casserole dish, layer half of the meat mixture, and repeat one time. Top with cheese.
  7. Bake at 350*F for 20 minutes or until the entire mixture reaches an internal temperature of 165 degrees F.
Recipe Notes

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