Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Beef Teriyaki Skillet

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Make weeknight dinners easy with this flavorful beef teriyaki skillet. Tender beef, colorful vegetables, and a rich teriyaki glaze come together for a quick, delicious meal that’s simple to prepare and sure to impress. 


Beef Teriyaki Skillet
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4 servings
Servings
4 servings
Beef Teriyaki Skillet
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4 servings
Ingredients
Teriyaki Sauce
Skillet
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Instructions
Teriyaki Sauce
  1. Prepare onion, ginger and garlic.
  2. In a small saucepan add soy sauce, water, brown sugar, crushed red pepper, onion, garlic, ginger, and rice vinegar.
  3. In a separate small bowl make a paste with water and corn starch. Whisk the paste into the saucepan.
  4. Bring the saucepan to a boil over high heat and then reduce to a low heat.
  5. Stirring occasionally, simmer for 5-7 minutes or until desired thickness is achieved.
  6. Store in an airtight glass container in the refrigerator for up to 1 week.
Skillet
  1. On a clean cutting board, trim any excess fat from the flank steak. Slice steak into ½ inch slices.
  2. On a separate cutting board from the steak cutting board (to avoid cross contamination) dice red bell pepper.
  3. Add ½ tablespoon of sesame oil to pan and cook steak to desired doneness with an internal temperature of 145 degrees. Transfer cooked steak to a bowl, keep warm.
  4. Add remaining sesame oil to pan and sauté garlic. Once garlic is cooked, add vegetables and cook thoroughly.
  5. Add cooked steak back to pan with cooked vegetables. Add teriyaki sauce and mix with all vegetables and steak.
  6. Enjoy this easy and quick weeknight recipe!
Recipe Notes

Beef Teriyaki Skillet Nutrition Facts Serving size 1 cup servings per container 4 Amount per serving Calories 210 % Daily Value Total Fat 8 g 10 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 480 mg 21 % Total Carbohydrate 8 g 3 % Dietary Fiber 2 g 7 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 44 mg 4 % Iron 2 mg 10 % Potassium 529 mg 10 %

Busy with life? Use a low sodium Teriyaki Sauce from the store.  Or make the recipe above and store it in your refrigerator for future use. Store bought teriyaki sauce will affect nutritional qualities of final recipe. 

Skillet Vegetable Enchiladas

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This delicious skillet dish includes all the flavors you love from traditional enchiladas, with a plant-forward twist and less prep!

Featuring black beans as the main protein source and pairing it with a rainbow of vegetables (zucchini, red bell pepper, mushrooms, sweet potatoes, and spinach) makes this all-in-one meal a nutrition powerhouse. The addition of the corn tortillas helps to create a more complete protein in this meal, while the easy to make sauce and blend of cheeses make these “enchiladas” both comforting and tasty!


Skillet Vegetable Enchiladas
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Servings
8 servings
Servings
8 servings
Skillet Vegetable Enchiladas
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Servings
8 servings
Ingredients
Ingredients
Sauce
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Instructions
  1. In a large skillet, heat 1 Tbsp. olive oil over medium high heat. Add the onion, red pepper, zucchini, mushrooms, and frozen sweet potatoes. Sauté for 4 to 5 minutes, or until vegetables are tender, then stir in the garlic, cooking for about 30 more seconds or until garlic smells fragrant. Set aside.
  2. While vegetables are cooking, mix together the broth, apple cider vinegar, and tomato paste in a small bowl or measuring cup.
  3. In a separate saucepan, heat the remaining 3.5 Tbsp. olive oil over medium heat. Add the chili powder, garlic powder, cumin, oregano, and black pepper. Whisk the mixture for about 90 seconds until spices are very fragrant and everything is well-mixed.
  4. Pour the tomato mixture into the saucepan of spices. Bring the mixture to a boil, whisking it occasionally, then lower the heat and let it simmer for about 5-7 minutes until sauce thickens.
  5. Add the black beans and fresh spinach to the vegetable skillet and stir.
  6. Pour the enchilada sauce into the skillet, then top with the corn tortilla strips and stir. Pour the remaining half of the sauce in and continue to stir until all tortilla strips are coated in sauce. Continue cooking for 2-3 minutes, letting the sauce thicken even more.
  7. Remove the skillet from the heat and top with the low-fat Mexican blend cheese. Place a lid on the skillet and let it sit for 3-5 minutes to allow the cheese to melt.
  8. Serve warm, topped with a sprinkle of cotija cheese and chopped cilantro.
Recipe Notes

Breakfast Taquitos

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Looking for a fast, flavorful way to fuel your day? These chicken taquito breakfast bites are the perfect blend of crispy, savory, and satisfying. Packed with chicken, bell pepper, melty cheese, and wrapped in a golden tortilla, they’re easy to whip up and even easier to love. Whether you’re feeding a crowd or grabbing a bite on the go, this recipe brings bold flavor to your breakfast table in no time.


Breakfast Taquitos
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Servings
12 servings
Servings
12 servings
Breakfast Taquitos
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Servings
12 servings
Ingredients
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Instructions
  1. Preheat oven to 400℉. Lightly spray a baking dish or line with parchment paper.
  2. In a large skillet heat 1 tablespoon of olive oil. Then add the onion and garlic and cook until soft and fragrant. Add the red bell pepper, and green bell pepper. Season with salt and pepper and cook for about 5 minutes.
  3. In a bowl whisk the eggs together and pour over the vegetables and cook until the eggs are scrambled. Add the chicken to the mixture and mix well.
  4. Top each tortilla with a couple of tablespoons of the mixture. Top with cheddar cheese. Tightly roll up the tortillas and place on baking dish. Repeat with remaining tortillas.
  5. Brush tortillas with remaining olive oil. Bake for about 15 minutes or until tortillas are golden and crispy.
  6. To freeze taquitos for later, let taquitos cool completely. Place them on a cookie sheet in a single layer and place them in the freezer for about 2 hours. Once frozen, place the taquitos in a freezer bag or container.
  7. When ready to bake, remove taquito from the freezer and place them on a baking sheet frozen. Bake at 400℉ degrees for 10 minutes or until heated through and crispy.
Recipe Notes

Quick Breakfast Taquitos Nutrition Facts Serving size 1 taquito (145g) servings per container Amount per serving Calories 240 % Daily Value Total Fat 9 g 12 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 100 mg 33 % Sodium 530 mg 23 % Total Carbohydrate 21 g 8 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 17 g Vitamin D 1 mcg 6 % Calcium 122 mg 10 % Iron 1 mg 6 % Potassium 58 mg 2 %

Cowboy Caviar

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Brighten up your plate with this vibrant, crowd-pleasing Cowboy Caviar! ✨ Packed with wholesome and colorful ingredients like black beans, corn, and fresh bell peppers, it’s a delicious way to get your veggies in. Healthy, refreshing, and incredibly satisfying. Minimal cooking with maximum flavor. Your taste buds will thank you!


Cowboy Caviar
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Servings
8 1/3 cup servings
Servings
8 1/3 cup servings
Cowboy Caviar
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Servings
8 1/3 cup servings
Servings
8 1/3 cup servings
Ingredients
Servings: 1/3 cup servings
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Instructions
  1. Make the dressing: In a medium bowl, whisk the olive oil, vinegar, lime juice and garlic to combine.
  2. Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, poblano and cilantro. Toss to cover with plastic wrap and refrigerate for 2 hours before serving.
  3. To serve, toss well and serve with baked tortilla chips.
Recipe Notes

Cowboy Caviar Nutrition Facts Serving size 1/3 cup servings per container 8 Amount per serving Calories 200 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 160 mg 7 % Total Carbohydrate 26 g 9 % Dietary Fiber 6 g 21 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 37 mg 2 % Iron 1 mg 6 % Potassium 503 mg 10 %

Breakfast Fried Rice

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Create a powerhouse breakfast that EVERYONE will be sure to love. Breakfast Fried Rice is the perfect way to utilize leftovers and pantry staples to build a better breakfast for your family.

Megan Glidden

Breakfast Fried Rice
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Breakfast Fried Rice
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Servings
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Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Wash hands and clean work surfaces
  2. In a small bowl crack eggs and add pepper. Beat with a fork
  3. In a large non-stick skillet or wok, add eggs and scramble over low heat until cooked. Remove eggs from skillet.
  4. In the same skillet, heat olive oil over medium heat. Once hot, add onion, red bell pepper and garlic. Cook until onion is translucent, and mixture is fragrant.
  5. Add brown rice to vegetable mixture and stir until well combined. Fry the rice for 4-5 minutes.
  6. Add soy sauce over brown rice and stir until well combined.
  7. In the same skillet with the fried rice, add bacon, frozen peas and carrots, and frozen corn. Stir and cook until vegetables and bacon are heated through.
  8. Remove skillet from heat. Gently stir in eggs. Garnish with green onions.
  9. Serve immediately.
Recipe Notes

Breakfast Fried Rice Nutrition Facts Serving size 1/2 Cup (232g) servings per container 6 Amount per serving Calories 260 % Daily Value Total Fat 9 g 12 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 135 mg 45 % Sodium 510 mg 22 % Total Carbohydrate 36 g 13 % Dietary Fiber 4 g 14 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 12 g Vitamin D 1 mcg 6 % Calcium 56 mg 4 % Iron 2 mg 10 % Potassium 365 mg 8 %