Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Hashbrown Breakfast Cup

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Hashbrown Breakfast Cup
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Servings
12 egg cups
Servings
12 egg cups
Hashbrown Breakfast Cup
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Servings
12 egg cups
Servings
12 egg cups
Ingredients
Servings: egg cups
Units:
Instructions
  1. Wash your hands and clean your preparation area and preheat to 400 degrees.
  2. Cook the bacon over medium heat until crisp. Remove and pat excess oil off the bacon strip and chop.
  3. In a bowl combine the hashbrowns, eggs, milk, seasonings, cooked and cut bacon, and cheese. Mix until well combined and the egg yolks are broken and mixed in.
  4. In a muffin tin, spray with nonstick cooking spray or use silicone muffin liners. Scoop about 1/3 cup of the egg mixture into each muffin well, and even out with remaining mixture.
  5. Cook for 18-20 minutes. Remove from oven and allow to cool for at least 15 minutes before removing.
Recipe Notes

Tailgate Dip

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Tailgate dip recipe in a glass bowl with celery and tortilla chips.This is the perfect healthy dip to bring to your tailgate! This healthy twist on a classic layer dip is a great way to make sure you get some veggies in!

Tailgate dip recipe in a glass bowl with celery and tortilla chips.
Tailgate Dip
Votes: 5
Rating: 3.8
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Servings
15
Servings
15
Tailgate dip recipe in a glass bowl with celery and tortilla chips.
Tailgate Dip
Votes: 5
Rating: 3.8
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Servings
15
Servings
15
Ingredients
Servings:
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Instructions
  1. Wash your hands and clean your preparation area. Rinse the tomatoes, green onions, and cilantro leaves under cool running water before dicing or chopping.
  2. In a 9x13 inch baking dish, spread the refried beans evenly in the bottom.
  3. In a mixing bowl combine the sour cream, drained pickled jalapenos, smashed avocados, and lime juice and mix until well combined.
    Beans spread in the pan with a bowl of sour cream, lime juice, avocados, and jalapenos in it.
  4. Spread sour cream mixture on top of the beans.
  5. Top the sour cream mixture with the shredded cheddar cheese.
    Spread cheddar cheese on top of sour cream mixture.
  6. In a bowl combine the tomatoes, green onions, cilantro, and black olives and mix until well combined. Sprinkle evenly over top of the cheese.
  7. Cover and chill in the refrigerator for at least 30 minutes. Serve with tortilla chips and celery stalks cut into 3rds or 4ths.
Recipe Notes

Skillet Pizzas

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Skillet Pizzas are the perfect easy lunch, dinner, or even snack for the pickiest people in your life! Whip these up any night of the week for a table full of smiles!


One Skillet Pizza topped with beef, cheese, tomatoes and lettuce sliced and ready to be eaten!
Simple Skillet Pizzas
Votes: 2
Rating: 2.5
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Servings
6
Servings
6
One Skillet Pizza topped with beef, cheese, tomatoes and lettuce sliced and ready to be eaten!
Simple Skillet Pizzas
Votes: 2
Rating: 2.5
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Coat skillet with non-stick cooking spray and bring to medium-high heat.
  2. Start by toasting one tortilla in the skillet for 30 seconds and then flip to allow both sides of the tortilla to be lightly toasted.
  3. Add a thin layer of pasta sauce, cheese, and beef or chicken on top of tortilla.
  4. Allow to heat throughout.
  5. Remove from skillet and top with lettuce and tomatoes.
  6. Slice into 4 wedges and serve immediately.
  7. Repeat steps above to prepare the remaining 5 pizzas.
Recipe Notes

Stuffed Baked Potatoes

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Stuffed baked potatoes are always a popular side dish, but have you thought about making a meal from them? These stuffed baked potatoes are filled with dairy, vegetables, and protein. Add this low-calorie recipe to your meal plan today!

Stuffed Baked Potatoes
Votes: 1
Rating: 5
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Servings
4
Servings
4
Stuffed Baked Potatoes
Votes: 1
Rating: 5
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Pierce potatoes all over with a fork.
  2. Place in the microwave and cook on medium, turning twice, until potatoes are soft (about 15 minutes).
  3. Meanwhile, brown meat in skillet over medium-high heat, about 3 minutes.
  4. Drain and transfer to a large bowl.
  5. Increase to high heat, add broccoli and water to the pan, cover and cook until tender (about 3-4 minutes).
  6. Drain the broccoli and add to the meat.
  7. Carefully cut off top third of the cooked potatoes, scoop out the insides and put into a medium bowl.
  8. Place potato shells into a small baking dish.
  9. Add 1/2 cup cheddar cheese, sour cream, salt, and pepper to the potato insides and mash with a fork.
  10. Add the potato mixture to the broccoli and meat; stir to combine.
  11. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup of cheese.
  12. Microwave on high or place potatoes under the broiler for about 2-4 minutes or until filling is hot and cheese is melted.
Recipe Notes

Black Bean and Spinach Quesadillas

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Looking to make healthier quesadillas? Check out our black bean and spinach quesadillas recipe that is perfect for a quick dinner or lunch!


Black Bean and Spinach Quesadillas
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Servings
4
Servings
4
Black Bean and Spinach Quesadillas
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Wash your hands and clean your cooking area
  2. Coat a large nonstick skillet with nonstick cooking spray and turn heat on medium-high heat.
  3. Place one tortilla in skillet and sprinkle with cheese, black beans, onions, and spinach.
  4. Heat for one to two minutes
  5. Top with another tortilla and flip quesadilla.
  6. Heat for an additional one to two minutes.
  7. Remove quesadilla from skillet and cut into four triangles
  8. Repeat layering process with remaining tortillas to make more quesadillas.
Recipe Notes