Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Italian Wedding Soup

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Our updated version of the classic Italian Wedding Soup is the perfect easy weeknight soup to pull together for your family!


Italian Wedding Soup
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Servings
10 1 cup servings
Servings
10 1 cup servings
Italian Wedding Soup
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Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. In a large pot, brown the beef and pork together over medium heat. Add parsley, 1 tablespoon of garlic, oregano and black pepper. Once meat is completely cooked, remove and set aside.
  2. Using the fat from the meat, sautee the onion, celery, carrots, and remaining garlic. Once vegetables are softened, add in the broth and bring to simmer.
  3. Add in the pasta and let simmer for 5-6 minutes. Add in the kale and browned meat let simmer for 4-5 minutes.
  4. Serve topped with parmesan cheese.
Recipe Notes

Beet and Carrot Salad Roasted

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A delicious and beautiful salad high in antioxidants and fiber.  The roasted beets and carrots blended together make this a great side salad or can be topped with grilled fish or chicken to make a perfect meal.


Beet and Carrot Salad Roasted
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Rating: 5
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Servings
8 1 cup servings
Servings
8 1 cup servings
Beet and Carrot Salad Roasted
Votes: 2
Rating: 5
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Salad
Dressing
Optional*
Servings: 1 cup servings
Units:
Instructions
  1. Preheat oven to 425 degrees F. Wash hands, counter tops, and fresh produce thoroughly. Thinly slice beets and carrots, place on a baking dish. Pour 1 Tbsp. of olive oil over beets and carrots, sprinkle over with salt, pepper, and garlic powder, mix well to combine. Place in oven and roast for 10 minutes.
  2. Carefully remove baking dish from oven and top with quartered shallots and pumpkin seeds. Slowly blend vegetables and seeds together and return to the oven for 25 minutes.
  3. In the meantime, place rinsed chopped kale in a large salad bowl. Drizzle 1 Tbsp of olive oil over kale and massage oil into the leaves with your hands. Massage for 3-5 minutes until leaves are bright in color.
  4. In a smaller bowl, combine the lemon juice, honey, and Dijon mustard. Set aside.
  5. Remove vegetables from the oven and let cool for 5-10 minutes. Place vegetables over the kale, top with feta cheese and drizzle dressing over. Toss well and let sit for 15 minutes for flavors to blend
Recipe Notes

Salad keeps well in the refrigerator for 1-2 days without the feta cheese. If making for a next-day meal, top with feta before serving. Try making these other recipes to top on this salad and make a complete meal.

Orange and Ginger Salmon

Multifunction Cooker Frozen Chicken Breast

*Optional ingredients are not included in the nutrition facts label. If added, they will change the nutritional information.

Baked Potato Soup

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A soup to warm your soul with a twist!  Try our potato soup this week, it’s not all about potatoes…take a look at how we cut some calories and carbohydrates!


Baked Potato Soup
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Servings
8
Servings
8
Baked Potato Soup
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Servings
8
Servings
8
Ingredients
Servings:
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Instructions
  1. Wash potatoes well with a brush under cool running water. Place potatoes in oven for 1 hour at 400 degrees Fahrenheit, or pierce potatoes with a fork and microwave on high for 5 minutes, turning over and microwaving for about 4-5 minutes until tender. Cool, peel and cube potatoes.
  2. Steam fresh cauliflower in microwave following ready to eat bag instructions, or boil fresh cauliflower in a pot. Drain and set cauliflower to the side.
  3. In a large pot, using cooking spray, sauté chopped onion and garlic on medium heat until tender.
  4. Add potatoes and cauliflower to onion and garlic. Stir in chicken broth and milk, bring to a slow boil.
  5. Use an immersion blender to puree in pot until smooth, or pour soup into a blender to puree- return to pot.
  6. Add salt, pepper, and yogurt to pureed soup and cook on low heat another 10 minutes, stirring occasionally.
  7. Remove from heat, serve 1 cup into each bowl. Top with shredded cheese, chopped green onion, and crumbled bacon.
Recipe Notes

Bean and Avocado Wrap

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The colors and flavors in our Bean and Avocado wrap are amazing– beans, onions, avocado, red cabbage, carrots, and cilantro. Use whole-wheat tortillas to give added fiber.


Bean and Avocado Wrap
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Servings
4
Servings
4
Bean and Avocado Wrap
Votes: 2
Rating: 5
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Mash beans and avocado in medium bowl with a potato masher or fork.
  2. Stir in cheese and onion.
  3. In another medium bowl whisk oil, vinegar, salt, and chipotle Chile peppers.
  4. Add cabbage and mix together.
  5. To assemble the wraps, spread about 1/2 cup of the bean and avocado mixture onto a tortilla and top with about 1/3 cup of the cabbage, carrots, and cilantro.
  6. Roll up.
  7. Repeat with remaining ingredients.
Recipe Notes

Stove Top Green Enchiladas

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Stove Top Green Enchiladas is perfect for those evenings when you’re short on time but want to prepare a healthy meal for your family.


stop top green enchiladas a recipe by dinner tonight
Stove Top Green Enchiladas
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Rating: 5
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Servings
7
Servings
7
stop top green enchiladas a recipe by dinner tonight
Stove Top Green Enchiladas
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Rating: 5
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Servings
7
Servings
7
Ingredients
Servings:
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Instructions
  1. Heat the oil in a medium sauce pan.
  2. Sauté the chopped onion in the oil.
  3. Add the flour and cook for 1 minute.
  4. Add the chilies, chicken broth, chicken and garlic powder.
  5. Simmer uncovered for 5 minutes.
  6. Mix the cornstarch into about 1/4 cup of cold water until all the lumps are gone.
  7. Add to the chile and chicken mixture.
  8. Cook for 2 more minutes.
  9. Tear the tortillas into strips and divide in- to thirds.
  10. Add them to the pan and cook until they are hot, stirring with a spoon from time to time.
  11. Sprinkle the cheese over the enchiladas.
  12. Cover the pan and cook until the cheese has melted. Serve immediately.
Recipe Notes

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