Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Southwest Egg Muffins

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Breakfast can be hard when everyone in the family is going in a different direction in the mornings! Remember that planning is key when it comes to breakfast. Try making large batches of egg muffins on Sunday and refrigerate and freeze them until you need them during the week.


Southwestern Egg Cups
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Rating: 4.5
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Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Southwestern Egg Cups
Votes: 2
Rating: 4.5
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Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings (2 "muffins")
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any vegetables before sicing. Preheat the oven to 350 F. Coat a muffin tin with nonstick cooking spray.
  2. In a large skillet, sauté the ground turkey, bell pepper, garlic, and green onion until the turkey is fully cooked and reaches 165°F and vegetables are tender. Add the salt, pepper, cumin and chili powder; cook for 1-2 minutes. Remove from heat.
  3. In the muffin tin, evenly divide the turkey and vegetable mixture among 10 individual muffin cups.
  4. Pour the eggs evenly into the 10 stuffed cups. Top with cheese.
  5. Bake 20 minutes or until the eggs are set.
  6. Portion the egg muffins out into serving sizes and store in the refrigerator for 3-4 days or in the freezer up to 3 months. If frozen, thaw in the refrigerator the night before and heat in the microwave when ready to serve. Reheat to 165°F before eating.
Recipe Notes

Zucchini Garlic Bites

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In many parts of Texas, zucchini is a flourishing crop for gardeners this year. Zucchini Garlic Bites are a great and delicious way to utilize this produce item.


Zucchini Garlic Bites
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Servings
5 3 bites per serving
Servings
5 3 bites per serving
Zucchini Garlic Bites
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Servings
5 3 bites per serving
Servings
5 3 bites per serving
Ingredients
Servings: 3 bites per serving
Units:
Instructions
  1. Preheat oven to 400 degrees and lightly grease a baking sheet.
  2. Grate or shred zucchini into fine pieces. Pat dry zucchini with a paper towel or ring moisture out in a cheesecloth.
  3. Combine all the ingredients in a medium bowl and mix well.
  4. Form a tablespoon of the mixture into small round balls and place on the baking sheet.
  5. Bake for 15-18 minutes.
Recipe Notes

Catfish Tacos with Pico de Gallo and Avocado Crema

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Catfish Tacos with Pico de Gallo and Avocado Crema will be on heavy rotation for your taco Tuesdays! These tacos are packed with flavor and feature a widely available and inexpensive fish here in Texas – Catfish!


Catfish Tacos with Pico de Gallo and Avocado Crema
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Servings
6 tacos
Servings
6 tacos
Catfish Tacos with Pico de Gallo and Avocado Crema
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Servings
6 tacos
Servings
6 tacos
Ingredients
Tacos
Pico De Gallo
Avocado Crema
Servings: tacos
Units:
Instructions
  1. Wash hands and clean preparation area. Rinse all fresh fruits and vegetables under cool running water before using.
  2. Preheat the oven to 375 degrees F. Season the catfish fillets with the Cajun creole seasoning and bake for 25 minutes or until fillets reach an internal temperature of 145 degrees F.
  3. While the catfish is baking, prepare the Pico de Gallo. Combine all of the finely diced vegetables (tomatoes, onion, jalapenos, cilantro) in a medium bowl. Mix in the lime juice, salt, and pepper. Place in the refrigerator until ready to serve to let flavors combine.
  4. After making the Pico de Gallo, make the avocado crema. In a bowl combine the avocado and Greek yogurt, mash, and mix until well combined. Make the garlic clove into a paste using either a Microplane or by mincing the clove then running your knife blade back and forth over the minced garlic (see our tips on garlic paste). Add in garlic paste and juice of 1 lime into avocado mixture and combine well.
  5. To Assemble: flake the catfish and arrange evenly among tortillas, evenly distribute the Pico de Gallo and Avocado crema among tacos. Top with additional cilantro if desired.
Recipe Notes

Italian Spinach Zucchini Meatballs

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Nobody puts baby SPINACH in the corner, but nobody said we couldn’t be sneaky about it. Check out this Italian Spinach and Zucchini Meatball recipe that will quickly become a favorite in your household!


Italian Zucchini Meatballs
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Servings
12 servings (2 meatballs per serving)
Servings
12 servings (2 meatballs per serving)
Italian Zucchini Meatballs
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Servings
12 servings (2 meatballs per serving)
Servings
12 servings (2 meatballs per serving)
Ingredients
Servings: servings (2 meatballs per serving)
Units:
Instructions
  1. Wash your hands, clean your preparation area, and rinse fresh fruits and vegetables under cool running water.
  2. Preheat oven to 350 degrees
  3. In a large bowl, add ground turkey, 1 cup of shredded mozzarella, shredded zucchini, chopped spinach, egg whites, and all seasonings.
  4. Combine until ingredients are well mixed
  5. Split mixture into 4 sections. Aim to make 6 meatballs from each section to get you 24 total meatballs.
  6. Add meatballs to an oven-safe dish.
  7. Bake for 40 minutes at 350 degrees.
  8. Remove dish from the oven, add 1 cup mozzarella cheese, and bake for 5 more minutes, or until cheese is melted.
Recipe Notes

Chicken Caprese Spaghetti Squash

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All week we’ve been talking about Spaghetti Squash. Trade in your pasta for a fun take on noodle night! This Spaghetti Squash Chicken Caprese Recipe is super delicious!


Chicken Caprese Spaghetti Squash
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Chicken Caprese Spaghetti Squash
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Ingredients
Squash & Chicken
Balsamic Glaze
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. While oven is heating, microwave spaghetti squash in oven for 5 to 6 minutes. This will make the spaghetti squash soft and easier to cut.
  3. Cut the top and bottom off the spaghetti squash and slice squash in half.
  4. Cook chicken in a skillet for about 4 minutes on each side.
  5. While chicken is cooking in the skillet, scrape your spaghetti squash using a spoon or knife until you get about 10 cups out. Put spaghetti squash in a bowl.
  6. Add olive oil, salt and pepper, cooked chicken, cherry tomatoes, mozzarella cheese, and fresh basil in bowl and combine.
  7. Add spaghetti squash back in bowl and bake the spaghetti squash in the oven for 20 minutes.
  8. While spaghetti squash is cooking, mix balsamic vinegar and honey together.
  9. Remove spaghetti squash after 20 minutes or when all cheese is melted, and tomatoes have begun to burst. Drizzle with balsamic glaze and serve warm!
Recipe Notes

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