Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Philly Cheesesteak Casserole

by

This family-friendly, delicious Philly Cheesesteak Casserole is a quick way to use up leftover ground beef. It packs a nutritious punch with protein, vegetables, and great flavor!

You can use this recipe to feed the whole family or portion out for meal prep lunches.


Philly Cheesesteak Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Philly Cheesesteak Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Units:
Instructions
  1. In a large, oven safe skillet over medium heat, add the bell peppers, onions, and garlic. Cook about 5 minutes and add the pre-cooked ground beef. Continue cooking until beef is warm and vegetables are tender.
  2. Reduce the heat to low, add the seasonings and stir to incorporate. Add cauliflower rice and plain Greek yogurt. Stir into the meat mixture until well incorporated.
  3. Top with shredded mozzarella, covering top of skillet mixture. Bake for 10-12 minutes or until cheese is melted.
  4. Carefully remove from oven, let sit 5-10 minutes. Garnish with fresh parsley, if desired, before serving.
  5. Note: If you don’t have an oven safe skillet, you can spread the mixture into a 9x13 casserole dish after step 3 (before adding the cheese).

Fruit and Walnut Stuffed Pork Loin

by

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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 4 ounce servings
Servings
12 4 ounce servings
Fruit and Walnut Stuffed Pork Loin
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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 %

Savory Squash Casserole

by

Try this healthy twist to a traditional family favorite recipe. This savory squash casserole is low in calories and rich in flavor. 


Savory Squash Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
9 1 cup servings
Servings
9 1 cup servings
Savory Squash Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
9 1 cup servings
Servings
9 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 350 degrees.
  3. Wash squash and remove tips. Cut each squash into large pieces.
  4. In a large saucepan, cover squash with water and boil until tender.
  5. Drain squash in a colander and return to pan.
  6. Use a fork or potato masher to mash boiled squash.
  7. Heat olive oil in small skillet and sauté onion, bell pepper, green chilis, pepper and garlic powder until onions and bell peppers are tender.
  8. Lightly beat eggs in a separate dish.
  9. Add Greek yogurt, ¾ cup breadcrumbs, and sautéed vegetables to the saucepan with the squash and stir to combine.
  10. Spread mixture into a shallow baking dish and sprinkle the remaining breadcrumbs on top.
  11. Bake at 350 degrees for 30-35 minutes until the top is lightly browned.
Recipe Notes

Mediterranean Chicken Bowl

by

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


Mediterranean Chicken Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 bowls
Servings
6 bowls
Mediterranean Chicken Bowl
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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 %

Turkey and Wild Rice Soup

by

Holiday leftovers got you down? Get creative and use that extra turkey in the fridge before you have to throw it away! This Turkey and Wild Rice Soup is the perfect way to reuse your turkey leftovers.

Megan Glidden

Turkey and Wild Rice Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1 1/4 cup servings
Servings
8 1 1/4 cup servings
Turkey and Wild Rice Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1 1/4 cup servings
Servings
8 1 1/4 cup servings
Ingredients
Servings: 1 1/4 cup servings
Units:
Instructions
  1. Wash hands and clean work space.
  2. In a heavy pot, melt butter over medium heat, add carrots, celery and onions. Cook until vegetables soften, and onions become translucent. Add garlic and cook another minute.
  3. Add chicken stock, wild rice, sweet potato, mushrooms, bay leaf, pepper and poultry seasoning. Stir to combine and continue to cook over low-medium heat. Stirring occasionally for 30-40 minutes.
  4. One rice is cooked, add turkey and Greek yogurt stir to incorporate and continue to cook until heated through.
  5. Stir in kale and cook until tender.
Recipe Notes