Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cherry Orange Cranberry Sauce

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This delicious sauce makes good use of your pressure cooker and leaves room on your stovetop for more delicious holiday dishes. Tangy with a touch of orange, this sauce is great as a side or as a fun way to enjoy sandwiches from your holiday leftovers.


Cherry Orange Cranberry Sauce
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Servings
10 servings
Servings
10 servings
Cherry Orange Cranberry Sauce
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Servings
10 servings
Servings
10 servings
Ingredients
Servings: servings
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Instructions
  1. Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
  3. Select sauté function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off the pressure cooker and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For the best flavor, bring to room temperature before serving.
Recipe Notes

Mixed Berry Galette

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Looking for a dessert that’s as easy as it is delicious? This Mixed Berry Galette is the perfect choice! With juicy berries wrapped in a golden crust, it’s a simple yet stunning way to impress your family and friends.


Mixed Berry Galette
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Servings
8 1 slice servings
Servings
8 1 slice servings
Mixed Berry Galette
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Servings
8 1 slice servings
Servings
8 1 slice servings
Ingredients
Servings: 1 slice servings
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Instructions
  1. Preheat oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper to place your galette for baking.
  2. Roll out the pie crust out to a 12 in. circle. It does not have to be a perfect circle, but make sure the ends to not tear. Place your dough onto the cookie sheet.
  3. In a medium mixing bowl, combine cranberries, raspberries, blueberries, lemon zest, vanilla, and salt. Mix until all the ingredients are well incorporated.
  4. Pour in the fruit mixture into the middle of your dough, but make sure to leave 1 ½ inches of crust around the edges.
  5. Fold the edges of your crust dough over the fruit mixture, pinching the folds together to prevent it from unfolding. The center top of your fruit mixture should remain exposed.
  6. Place it in the oven for 30-35 minutes or until the crust is golden brown.
  7. Allow it to cool for 20 minutes before placing it in a serving dish and top with fresh mint leaves and pistachios. Serve warm.
Recipe Notes

Fruit and Walnut Stuffed Pork Loin

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Are you tired of the same holiday turkey meal every season? Try this Festive Fruit and Nut Stuffed Pork Loin to celebrate this season.

Megan Glidden

Fruit and Walnut Stuffed Pork Loin
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Servings
12 4 ounce servings
Servings
12 4 ounce servings
Fruit and Walnut Stuffed Pork Loin
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Servings
12 4 ounce servings
Servings
12 4 ounce servings
Ingredients
Stuffed Pork Loin
Mustard Cream Sauce
Servings: 4 ounce servings
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Instructions
  1. Wash hands and sanitize work station
  2. Preheat oven to 400 degrees
  3. Butterfly pork tenderloin using a sharp knife and set aside
  4. In a thick bottomed pan, heat up oil over medium heat add garlic and stir until fragrant. Add chopped pears, chopped onion, chopped walnuts, dried cranberries, Italian seasoning, salt and pepper sautéing for 2-3 minutes.
  5. Take pear mixture and spread on top of the butterflied pork tenderloin evenly. Roll pork loin back up and secure with baking twine.
  6. Spray a 9”x13” baking dish with cooking spray
  7. Place pork loin into baking dish, cover dish with foil and bake for 1 hour or until core temperature reaches 145 degrees.
  8. While pork loin is cooling for 5-10 minutes, in a saucepan combine mustard, maple syrup, black pepper and Greek yogurt. Simmer over medium-low heat for 5 minutes.
  9. Smother pork loin with mustard cream sauce before slicing and serving.
Recipe Notes

Fruit and Walnut stuffed Pork Loin Nutrition Facts Serving size 4 ounce (177g) servings per container 12 Amount per serving Calories 240 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 270 mg 12 % Total Carbohydrate 11 g 4 % Dietary Fiber 2 g 7 % Total Sugars 8 g Added Sugars 4 g 8 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 42 mg 4 % Iron 2 mg 10 % Potassium 540 mg 10 %

Pumpkin Pie Chia Seed Pudding

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Craving Pumpkin Pie but want to make it a bit healthier? Try these Pumpkin Pie Chia Seed Puddings, they can be made ahead of time for a sweet treat at the end of the day!


Pumpkin Pie Chia Seed Pudding
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Servings
2 1 cup servings
Servings
2 1 cup servings
Pumpkin Pie Chia Seed Pudding
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. In a small bowl combine the milk, pumpkin puree, maple syrup, pumpkin spice blend, salt, and chia seeds.
  2. Mix well until well combined.
  3. Divide mixture into two bowls, mason jars, or other serving ware. Cover and refrigerate for a minimum of 4 hours but preferable 8+ hours.
  4. When ready to eat, top with a tablespoon of whipped topping.
  5. Store in the refrigerator and eat within 3-4 days of making.
Recipe Notes

Pumpkin Pie Chia Seed Pudding Nutrition Facts Serving size 1 cup (213g) servings per container 2 Amount per serving Calories 200 % Daily Value Total Fat 8 g 10 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 210 mg 9 % Total Carbohydrate 25 g 9 % Dietary Fiber 7 g 25 % Total Sugars 13 g Added Sugars 5 g 10 % Protein 8 g Vitamin D 0 mcg 0 % Calcium 313 mg 25 % Iron 3 mg 15 % Potassium 413 mg 8 %

Veggie Chocolate Brownies

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Indulge in the ultimate guilt-free treat! These veggie-loaded chocolate brownies are rich, fudgy, and packed with nutrients. Who knew being healthy could taste this good? Perfect for satisfying your sweet tooth without the guilt!


Veggie Chocolate Brownies
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Servings
16 1x1 inch servings
Servings
16 1x1 inch servings
Veggie Chocolate Brownies
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Servings
16 1x1 inch servings
Servings
16 1x1 inch servings
Ingredients
Servings: 1x1 inch servings
Units:
Instructions
  1. Place the whole dates in small bowl and pour hot water over them allowing them to soak until soft (about 30 minutes)
  2. Preheat oven to 350 degrees F. Prepare an 8x8 baking dish with lined parchment paper.
  3. Blend soaked dates (undrained) with finely shredded zucchini, maple syrup, and vanilla until smooth and set aside.
  4. Combine oat flour, cocoa powder, sugar, baking soda, and salt in bowl and stir together. Add in blended date and zucchini mixture until all is moistened.
  5. Pour thick batter into prepared pan and bake for 25 minutes or until brownies are no longer liquid in the middle and edges are firm.
  6. Allow to cool before eating!
Recipe Notes

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