Name: Burger Bowls with Sweet Potato Wedges
Yield: 4 servings
Ingredients: 3/4 pound lean ground beef; 8 cups of greens of choice; Burger Toppings: pickles (onions (1/2 cup), tomatoes (1/2 cup), cheese (1/4 cup), 1/4 cup); 1 medium sweet potatoes (washed); 1/2 Tablespoon Avocado Oil; 1/2 teaspoon garlic powder; 1/2 teaspoon chili powder; 2 Tablespoons parsley for garnish; 1/2 cup plain nonfat Greek yogurt; 2 Tablespoons low-sodium ketchup; 2 teaspoons yellow mustard; 1 teaspoon white vinegar or apple cider vinegar; 1/2 teaspoon onion powder; 1 teaspoon white vinegar or apple cider vinegar; 1/2 teaspoon onion powder

Burger Bowls with Sweet Potato Wedges

January 15, 2026 by Dinner Tonight

Life gets busy, but you still have to eat! These Burger Bowls are a delicious addition to any menu–packed with protein, fiber & flavor!

Plus, this recipe allows you to prep extra ground beef for other meals during the week. Stay tuned for another recipe to add to your weekly menu to use up that extra ground beef.

Burger Bowls with Sweet Potato Wedges

Servings

4 servings

Servings

4 servings

Burger Bowls with Sweet Potato Wedges

Servings

4 servings

Servings

4 servings

Ingredients

Bowl

3/4 pound lean ground beef
8 cups of greens of choice
Burger Toppings: pickles onions (1/2 cup), tomatoes (1/2 cup), cheese (1/4 cup), 1/4 cup

Sweet Potato Wedges*

1 medium sweet potatoes washed
1/2 Tablespoon Avocado Oil
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 Tablespoons parsley for garnish

Sauce

1/2 cup plain nonfat Greek yogurt
2 Tablespoons low-sodium ketchup
2 teaspoons yellow mustard
1 teaspoon white vinegar or apple cider vinegar
1/2 teaspoon onion powder

1 teaspoon white vinegar or apple cider vinegar
1/2 teaspoon onion powder

Servings: servings

Units:

Instructions

If using frozen sweet potato fries, bake them according to the package and skip to step 6.
Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper
While oven preheats, slice sweet potato (with skin intact) into wedges about ¼ to ½ inch thick. Place sweet potato wedges on the baking sheet.
In a small bowl, combine oil, garlic powder, and chili powder. Drizzle over sweet potatoes and toss well to coat.
Arrange sweet potatoes in a single layer on baking sheet and bake for 20-25 minutes, flipping when undersides have begun to crisp. Baking time may vary based on the thickness of potato slices and amount of moisture in the potatoes
While potatoes are in the oven, prepare the rest of the ingredients.
In a large skillet, over medium heat add ground to skillet, season with salt and pepper. Break up and cook the ground beef to a temperature of 155 degrees F or until no longer pink. Cook your 3 lbs. of ground beef and set aside 1 lbs for this recipe. Cool and save the other meat for other recipes.
Make the sauce by adding all ingredients to a small bowl and stirring until smooth. Taste and adjust seasonings as needed. Set aside
Assemble bowls by placing 2 cups of leafy greens in each bowl. Top each bowl with 4 oz (¼ pound) of ground beef and the rest of your favorite burger toppings. Add a few sweet potato wedges or serve on the side. Drizzle special sauce over burger bowl and enjoy.

Recipe Notes

*Can use store-bought sweet potato fries to save time, this may alter the nutritional information.

Homemade Hamburger Helper

September 8, 2025 by Dinner Tonight

Whip up this one-skillet wonder in just 25 minutes! Ground beef, elbow pasta, and a cheddar cheese sauce come together to create a family favorite. Perfect for those busy nights when you need something tasty and satisfying on the table fast. Whether you have picky eaters or just crave some cheesy comfort, this Homemade Hamburger Helper is sure to please everyone!

Homemade Hamburger Helper

Servings

8 1 1/2 cup servings

Servings

8 1 1/2 cup servings

Homemade Hamburger Helper

Servings

8 1 1/2 cup servings

Servings

8 1 1/2 cup servings

Ingredients

1 pound extra lean ground beef (96% Lean/4% Fat)
1/2 cup onion finely chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons unsalted tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons beef bouillon
2 3/4 cups water
9 ounces elbow macaroni noodles (approx 2 ½ cups)
2 cups lowfat shredded cheddar cheese
1/4 cup plain nonfat Greek yogurt
1/4 cup skim milk

Servings: 1 1/2 cup servings

Units:

Instructions

In a large deep skillet with a lid, cook the ground beef and onion on medium-high heat until ground beef until it’s no longer pink and it has reached 155-degree Fahrenheit.
Add onion powder, garlic powder, beef bouillon, pepper, tomato paste and Worcestershire sauce into the ground beef and stir until it’s combined well.
Add the water and elbow noodles. Stir to combine and bring to a boil.
Once boiling, cover the pan with the lid, and reduce heat to medium-low. Let it cook for 15 minutes or until all the liquid is absorbed and the pasta is cooked. Remove from heat.
Add shredded cheese, yogurt, and milk. Stir until combined. Serve immediately.

Recipe Notes

Marry Me Chicken

February 3, 2025 by Dinner Tonight

Love is in the air… and in the kitchen! 🍽️💕 This Valentine’s season, show your love with a cozy, homemade dinner. We’re giving Marry Me Chicken a heart-healthy makeover—just as romantic, but even better for you. Lighter ingredients, same irresistible flavor!

Marry Me Chicken

Servings

4 servings

Servings

4 servings

Marry Me Chicken

Servings

4 servings

Servings

4 servings

Ingredients

1 pound boneless, skinless chicken breast thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/2 cup low sodium chicken broth
1/4 cup sun-dried tomatoes rehydrated and chopped
1/2 cup plain nonfat Greek yogurt
2 cups fresh spinach roughly chopped
2 tablespoons grated Parmesan cheese
Olive Oil Cooking Spray

Servings: servings

Units:

Instructions

Pat the chicken dry and season both sides with salt, pepper, garlic powder and onion powder.
Place a large skillet over medium heat and coat lightly with cooking spray. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Work in batches if needed. Remove chicken from the skillet and set aside.
In the same skillet, spray additional oil and add the minced garlic. Sauté for 1 minute until fragrant then add the oregano, thyme, and crushed red pepper flakes sautéing an additional minute.
Pour in the low-sodium chicken broth and add the sun-dried tomatoes, bring to a simmer. Simmer for 2-3 minutes. Turn heat to low and whisk in the Greek yogurt until well combined.
Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat.
Place one-piece of chicken per plate, spoon ¼ of the sauce on the top, and sprinkle with ½ tablespoon parmesan.
Pair with quinoa, brown rice, or a side of steamed broccoli.

Recipe Notes

Marry Me Chicken Nutrition Facts Serving size 4 oz (197g) servings per container 4 Amount per serving Calories 170 % Daily Value Total Fat 2.5 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 70 mg 23 % Sodium 450 mg 20 % Total Carbohydrate 6 g 2 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 86 mg 6 % Iron 2 mg 10 % Potassium 270 mg 6 %

Cottage Cheese Cheesecake

October 23, 2024 by Dinner Tonight

This creamy cottage cheese cheesecake can be made with a few ingredients, a blender and some time (to bake)! Not only is does it taste delicious, but it also has over half the amount of calories as regular cheesecake. Top it with your favorite fruit or jam and enjoy!

Cottage Cheese Cheesecake

CourseDessert

Servings

12 slices

Servings

12 slices

Cottage Cheese Cheesecake

CourseDessert

Servings

12 slices

Servings

12 slices

Ingredients

Cheesecake Crust

3.5 ounces (100g) graham crackers
1 cup oatmeal or rolled oats
2 tablespoons unsalted butter
2 tablespoons maple honey
3 tablespoons water

Cottage Cheese Cream Filling

1 3/4 cups 2% cottage cheese
1/3 cup plain nonfat Greek yogurt
2 whole eggs
1/4 cup honey
1/3 cup all-purpose flour
2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice

1 1/2 teaspoons lemon juice

Servings: slices

Units:

Instructions

Cheesecake Crust

Preheat oven to 320°F (160°C). Grease bottom and sides of a 9 inch (20 cm) springform mold with butter or line it with parchment paper.
Place graham crackers, butter and maple syrup in a food processor or high speed blender and pulse until they become fine crumbs. The mixture should resemble wet sand.
Transfer the mixture into the prepared springform mold, and gently press it down with your hands, a spoon, or the bottom of a glass.
Bake the graham crackers crust for 15 minutes while preparing the cream.

Cottage Cheese Cream Filling

After baking the crust, preheat the oven to 350°F (180°C).
Add to a food processor or blender cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract and lemon juice. Process until smooth and creamy.
Pour the cottage cheese mixture over the baked crust, then use a spatula or spoon to spread it evenly.
Bake cottage cheese cheesecake for 40 to 45 minutes, or until it has set.
Once the cheesecake is baked, let cool at room temperature first, then refrigerate for at least 8 hours before serving.
*Serve with fresh fruit, jam, or your favorite sauce.

Recipe Notes

*Nutritional information does not include additional fruit, jam or additions.

Mediterranean Street Tacos

April 11, 2024 by Dinner Tonight

These Mediterranean Street Tacos will take your taste buds on a vacation with flavors of dill, tzatziki, and feta!

Mediterranean Street Tacos

CourseMain Dish

Servings

Mediterranean Street Tacos

CourseMain Dish

Servings

Ingredients

Tacos

8 Street Taco Flour Tortillas about 4.5 in.
1 teaspoon olive oil
2 cups low sodium garbanzo beans drained, rinsed
1 teaspoon ground oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon Ground Basil
1/2 teaspoon ground dill
1/2 teaspoon black pepper
1/8 teaspoon salt
1/2 English cucumber chopped (reserve the other half)
1/4 cup red onion chopped
1/4 cup cherry tomatoes quartered
1/8 cup black olives chopped
1/8 cup feta cheese crumbled

Tzatziki

1/2 English cucumber grated and excess water drained
1/2 cup plain nonfat Greek yogurt
1 clove garlic minced
2 Tablespoons fresh dill chopped
1 Tablespoon lemon juice

Servings:

Units:

Instructions

Wash your hands and clean your preparation area.
Cut cucumber in half. Use one half in step 3, reserve the other half for tacos in step 5.
For the tzatziki, use a box grater or food processor to shred one half of cucumber. Drain any excess liquid.
In a small bowl, combine grated cucumber, greek yogurt, minced garlic, fresh dill, and lemon juice. Cover and refrigerate for flavors to meld up to 2 hours before serving.
In a medium bowl, combine cucumber, red onion, tomatoes, olives, and feta. Set aside until ready to serve.
To a medium pan, heat olive oil over medium heat. Add garbanzo beans, oregano, onion powder, garlic powder, ground basil, ground dill, salt, and pepper. Stir to evenly coat the garbanzo beans.
Continue to cook the garbanzo beans over medium heat, stirring frequently until cooked through, about 5 minutes.
Once the chickpeas are cooked, keep warm while warming the tortillas. Heat a small pan over medium high heat, gently toast both sides of the tortillas to desired warmth or toastiness.
Evenly divide the garbanzo mixture onto the 8 tortillas. Evenly divide the cucumber mixture and add over the top of garbanzo mixture. Finally, evenly divide the tzatziki and drizzle over the top of tacos.

Recipe Notes

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