Name: Black Bean Dip
Yield: 12 4 Tablespoon Servings
Ingredients: 15 ounce can No Salt Added Black Beans (drained and rinsed); 1 tablespoon olive oil; 2 cloves garlic; 1/2 cup diced onion; 1/2 cup diced green bell pepper; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 2 tablespoons lime juice; 4 tablespoons Low Sodium Vegetable Broth; 2 tablespoons green chilis; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Black Bean Dip

October 14, 2026 by dinnertonight

🥕🫘 Looking for a nutritious and delicious snack? Try our Black Bean Dip served with whole wheat crackers and fresh carrots!

Packed with protein, fiber, and flavor, this tasty combination makes a satisfying snack that fuels your day while helping you meet your nutrition goals.

Black Bean Dip

Servings

12 4 Tablespoon Servings

Servings

12 4 Tablespoon Servings

Black Bean Dip

Servings

12 4 Tablespoon Servings

Servings

12 4 Tablespoon Servings

Ingredients

15 ounce can No Salt Added Black Beans drained and rinsed
1 tablespoon olive oil
2 cloves garlic
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 tablespoons lime juice
4 tablespoons Low Sodium Vegetable Broth
2 tablespoons green chilis
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Servings: 4 Tablespoon Servings

Units:

Instructions

In a medium skillet add olive oil and sauté the onion, bell pepper, garlic, cumin and chili powder for 5 minutes or until soft.
Remove from heat.
In a food processor add black beans, onion mixture, lime juice, vegetable broth.
Process until smooth.
Transfer into a small serving bowl and refrigerate until serving. Serve with vegetables or whole wheat crackers.

Recipe Notes

*Nutritional analysis does not include vegetables, chips, crackers, etc. for dipping

Spinach Dip

October 6, 2026 by dinnertonight

Looking for a nutritious appetizer or snack? This Spinach Dip is packed with flavor and wholesome ingredients!

High in protein from cottage cheese
Loaded with vitamins and minerals from spinach
A great source of calcium for bone health
Creamy, delicious, and lower in fat than many traditional dips

Serve with fresh vegetables, whole grain crackers, or pita chips for a satisfying snack everyone will enjoy.

Healthy eating doesn’t have to mean giving up your favorite foods. Simple ingredient swaps can add nutrition while keeping great taste!

Give this nutritious dip a try and let us know what you think!

Spinach Dip

Servings

24 4 Tablespoon Servings

Servings

24 4 Tablespoon Servings

Spinach Dip

Servings

24 4 Tablespoon Servings

Servings

24 4 Tablespoon Servings

Ingredients

2 cup 2% fat cottage cheese
1 cup plain nonfat Greek yogurt
1/4 cup red onion chopped
8 ounces water chestnuts chopped
1/2 cup carrots grated
10 ounces frozen spinach thawed and drained
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 pound baby carrots
2 cups cucumber sliced
10 ounces whole wheat crackers

Servings: 4 Tablespoon Servings

Units:

Instructions

In a food processor add the cottage cheese and blend till smooth. Add to a large mixing bowl.
Add Greek yogurt to the cottage cheese mixture and combine.
Add the red onion, water chestnuts, grated carrots, spinach, Worcestershire sauce, lemon juice, garlic powder, onion powder, black pepper and salt to the cottage cheese mixture. Stir until combined and refrigerate for at least 2 hours before serving.
Place spinach dip in and serving bowl and serve with baby carrots, cucumbers and whole wheat crackers.

Recipe Notes

Grilled Angel Fruit Cake and Fruit

September 24, 2026 by dinnertonight

Take dessert to the grill! Light and airy sugar-free angel food cake gets a delicious smoky finish alongside juicy grilled peaches or nectarines and fresh strawberries. Finish it all with a bright honey-lime drizzle and a sprinkle of fresh mint for a simple dessert that looks as good as it tastes. You’ll be sure to WOW your friends and family!

Perfect for backyard barbecues, social gatherings, or whenever you’re craving something sweet without a heavy finish. And for an easy shortcut, use a store-bought sugar-free angel food cake and let the grill and fresh fruit do the rest!

🌿 Tip: Swap in your favorite seasonal fruit—just choose fruit that’s slightly firm so it holds up well on the grill.

Grilled Angel Fruit Cake and Fruit

Servings

18 servings

Servings

18 servings

Grilled Angel Fruit Cake and Fruit

Servings

18 servings

Servings

18 servings

Ingredients

Cake

2/3 cup sucralose Splenda
9 Tablespoon cake flour
1/8 teaspoon salt
6 large egg whites room temperature
1 Tablespoon warm water
3/4 teaspoon cream of tartar
3/4 teaspoon almond extract

Fruit

6 medium fresh nectarines or peaches
1 pint fresh strawberries

Honey-Lime Drizzle

2 Tablespoons local honey
2 medium limes
1 ounce fresh mint chopped

Servings: servings

Units:

Instructions

Cake

Make sure to start with a clean surface and clean hands.
Preheat oven to 325-degrees F.
In a blender, blend or pulse your sugar alternative until has a powdery consistency. Remove a half cup and set it aside. Then add your cake flour and salt. Process the ingredients for 10 seconds, or pulse 10 times, until the dry mixture is light and airy.
Place the egg whites, water, and cream of tartar to a large mixing bowl. Whip the ingredients together on medium speed for one minute. Increase the speed to medium-high speed and slowly add the half cup of reserved sucralose you set aside earlier.
Continue to whip until soft-peaks form. Slowly blend in almond extract.
Next, sift in the flour mixture a little at a time. Fold in carefully after each addition.
Carefully spoon in the angel food cake batter into a tube pan.
Bake cake for about 40-45 minutes, or until a toothpick comes out clean.
Cool by inverting tube pan upside-down on a cooling rack. Slice into 18 1-inch-thick slices for grilling.

Grilling Instructions:

Wash and dry fruit. Slice into large chunks and thread onto skewers.
Grill cake slices and fruit skewers over medium heat until grill marks are visible on each side and fruit is slightly softened.

Honey Lime Drizzle

Combine all ingredients and drizzle over grilled cake and fruit. Garnish with extra mint.

Recipe Notes

Beef Stew

September 18, 2026 by dinnertonight

Busy day? Dinner doesn’t have to be complicated! This hearty Beef Stew is a complete meal in one bowl, featuring lean beef, potatoes, carrots, and green beans for a delicious combination of protein and vegetables.

Enjoy it now for a comforting family dinner, or make it later by meal prepping and freezing portions for those nights when your schedule is packed.

Beef Stew

Servings

8 servings

Servings

8 servings

Beef Stew

Servings

8 servings

Servings

8 servings

Ingredients

2 pounds beef chuck stew meat cubed
4 large carrots chopped
4 large red potatoes chopped
2 cups frozen green beans
2 cups low-sodium beef broth
1 cup no salt added tomato sauce
4 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 bay leaf
1 tablespoon cornstarch for thickening

Servings: servings

Units:

Instructions

"Serve Today" Instructions

Wash your hands and clean your preparation area.
Preheat oven to 350 degrees.
Wash carrots and potatoes then chop into small pieces.
Combine all ingredients into a Dutch Oven, cover with lid and place in the oven.
Cook the stew for 2.5-3 hours. Remove the bay leaf before serving.
To thicken the broth, you may mix 1 tablespoon corn starch with 2 tablespoons cold water to make a slurry. Slowly add the slurry to the hot stew, stirring constantly.
*This stew can also be prepared in a slow cooker. Combine all ingredients in the slow cooker pot, cover with lid, and cook on low for 8 hours or high for 4 hours.
Left over stew can be frozen for up to 6 months. Package and label with recipe name and date.

"Prep for Later" Instructions

Wash your hands and clean your preparation area.
Label a freezer bag with the recipe name, cooking instructions, and use by date.
Wash carrots and potatoes then chop into small pieces.
Combine all ingredients except broth, water and tomato sauce in the freezer bag.
Remove as much air as possible and freeze for up to 3 months.
Before cooking, thaw the bagged ingredients.
Add the bagged ingredients along with broth, water and tomato sauce to a Dutch Oven or Slow Cooker.
For Dutch Oven, Cook the stew at 350 degrees for 2.5-3 hours. For Slow cooker, cover with lid, and cook on low for 8 hours or high for 4 hours.
Remove Bay leaf before serving.
To thicken the broth, you may mix 1 tablespoon corn starch with 2 tablespoons cold water to make a slurry. Slowly add the slurry to the hot stew, stirring constantly.

Recipe Notes

Now or Later Beef Stew Nutrition Facts Serving size 1 cup (451g) 8 Amount per serving Calories 250 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 360 mg 16 % Total Carbohydrate 22 g 8 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 28 g Vitamin D 0.1 mcg 0 % Calcium 50 mg 4 % Iron 3.7 mg 20 % Potassium 940 mg 20 %

Mini Beef and Potato Casserole

August 27, 2026 by dinnertonight

Mini Beef and Potato Casserole is the perfect comfort food without making a whole 9×13 inch dish. Ideal for two people + lunch for the following day.

Mini Beef and Potato Casserole

Servings

4 servings

Servings

4 servings

Mini Beef and Potato Casserole

Servings

4 servings

Servings

4 servings

Ingredients

1/2 pound extra lean ground beef
4 ounces sliced brown mushrooms
1/2 cup white onion chopped
2 cloves garlic minced
1 large russet potato thinly sliced
10.5 ounces fat-free cream of mushroom soup
1/3 cup skim milk
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 cup reduced fat cheddar cheese shredded

Servings: servings

Units:

Instructions

Preheat the oven to 350 Degrees F.
In a skillet over medium high heat, saute the ground beef, mushrooms, onions, and garlic. Once the beef is browned and vegetables are soft, set aside.
Slice the potatoes thinly and set aside,
Mix the soup, milk, pepper, salt, and paprika in a bowl.
In a loaf pan, spray with canola oil, and arrange half of the potato slices in the bottom of the pan.
Spread half of the soup mixture on top of the potatoes then place the beef mixture on top. Layer the remaining potato slices and soup on top.
Cover and bake in the oven for 45 minutes. Remove the cover, top with cheese, and bake for an additional 25 minutes. Remove from the oven and let set for 5-10 minutes to firm up before serving.

Recipe Notes

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