Mango Salsa

June 7, 2017 by Dinner Tonight

Mango Salsa

CourseAppetizers

Servings

Mango Salsa

CourseAppetizers

Servings

Ingredients

3 mangos chopped
1 red bell pepper chopped
2 jalapenos seeded and chopped
1/2 cup red onion chopped
1/2 cup cilantro chopped
Juice of 1 lime
6 ounces tortilla chips lowfat, unsalted

Servings:

Units:

Instructions

Wash your hands and clean your preparation area and rinse the mangos, peppers, cilantro under cool running water before chopping.
Combine all ingredients, except tortilla chips, into a bowl.
Serve with tortilla chips and refrigerate leftover salsa.

Recipe Notes

Green Bean and Squash Salad

March 3, 2017 by Dinner Tonight

Add some “Spring” to your meal with this fresh and crispy salad. This is a great recipe for a barbeque side, grilled fish, or even brunch.

Green Bean and Squash Salad

CourseSide Dishes, Vegetables, Vegetarian

Servings

Green Bean and Squash Salad

CourseSide Dishes, Vegetables, Vegetarian

Servings

Ingredients

Salad

2 cup fresh green beans trimmed and cut in to bite size pieces
2 cup yellow squash sliced and chopped
1/2 pint grape tomatoes
3/4 cup red onion finely sliced
1/4 cup reduced fat feta cheese crumbled

Dressing

2 Tbsp olive oil
1/4 cup lime juice fresh squeezed
1/4 cup fresh basil washed and chopped
1 tsp salt
1/4 tsp pepper

Servings:

Units:

Instructions

Make sure your cooking area, utensils, and hands are clean.
Clean, slice and chop vegetables and place in a large bow. Add tomatoes then feta cheese to bowl.
Mix olive oil, lime juice, basil, and spices in a small bowl.
Pour over vegetables and mix well. Chill in fridge for 30 minutes before serving.

Recipe Notes

Pan-Roasted Grouper with Carolina Gold Rice Salad

February 13, 2017 by Dinner Tonight

Texas is a state that celebrates many cultures making our foods unique. Did you know that all the states across the United States of America have their own unique food culture that comes from the people who have settled there over the years? Now, with MyPlate, MyState, you can explore all the varieties and flavors of food from all over the United States without ever having to leave your kitchen. [Read more…] about Pan-Roasted Grouper with Carolina Gold Rice Salad

Vegetable-Stuffed Nilgai

January 6, 2017 by Dinner Tonight

Vegetable-Stuffed Nilgai

CourseMain Dish

Servings

Vegetable-Stuffed Nilgai

CourseMain Dish

Servings

Ingredients

3 lbs. nilgai ham or loin
1/4 cup black pepper
1 cup fresh herbs
1 Tbsp. cooking oil (coconut, vegetable, or olive)
1 red bell pepper diced
3 cups red onion diced
1 pint button mushrooms sliced
6 garlic gloves minced or pressed
20 oz. fresh spinach
3 sliced sprouted- grain bread chopped into crumbs

Servings:

Units:

Instructions

1. Wash your hands and clean your cooking area. Clean nilgai ham or loin of any connective tissue and butterfly meat. 2. Season meat with black pepper and fresh herbs; set aside. 3. In a medium pan, quickly warm the oil on high heat. 4. Add red bell peppers, onions, mushrooms, garlic, and spinach to the pan and saute until the vegetables are cooked and soft. Place in a strainer to drain excess liquid. 5. Spread bread crumbs and cooked, drained vegetables on top of the butterflied meat. Roll loin with mixture inside and tie with butcher twine. 6. Preheat over to 350 °F. Sear rolled meat on all sides in a pan over medium-heat. Remove stuffed meat from pan and place on a parchment-lined baking sheet. Bake for 20 minutes, or until cooked through.

Recipe Notes

Nutrition facts per serving: 200 calories, 4g total fat, 2g saturated fat, 0g trans fat, 100g mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 29g protein, 100% vitamin A, 50% vitamin C, and 20% iron. Percent Daily Values are based on a 2,000- calorie diet.

Roasted Rosemary Sweet Potatoes

January 6, 2017 by Dinner Tonight

Roasted Rosemary Sweet Potatoes are a perfect easy way to cook with this flavorful vegetable instead of just baking them.

Bowl of roasted sweet potatoes with seasonings.

Roasted Rosemary Sweet Potatoes

CourseSide Dishes, Vegetables

Servings

12 1/2 cup servings

Servings

12 1/2 cup servings

Roasted Rosemary Sweet Potatoes

CourseSide Dishes, Vegetables

Servings

12 1/2 cup servings

Servings

12 1/2 cup servings

Ingredients

3 lbs.(6 cups) sweet potatoes peeled and cut into 1-inch cubes
1/4 cup olive oil
4 sprigs rosemary chopped
3 cloves garlic minced
1 red onion sliced

Servings: 1/2 cup servings

Units:

Instructions

Wash your hands and clean your cooking area. Preheat saute pan to medium heat on the stove top.
Combine sweet potatoes and olive oil in the pan and saute until potatoes are bright and tender.
Add Rosemary to the pan and continue stirring.
Add garlic and onion, and cook until soft and aromatic.

Recipe Notes

Mango Salsa

Green Bean and Squash Salad

Pan-Roasted Grouper with Carolina Gold Rice Salad

Vegetable-Stuffed Nilgai

Roasted Rosemary Sweet Potatoes

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