Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Fiesta Cucumber Salad

by

Looking for a refreshing, healthy side dish that’s bursting with flavor? Try Fiesta Cucumber Salad!, packed with crisp cucumbers, colorful veggies, pineapple,  and a zesty dressing, it’s the perfect addition to your next meal.

Megan Glidden

Fiesta Cucumber Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 1/2 cup servings
Servings
4 1/2 cup servings
Fiesta Cucumber Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 1/2 cup servings
Servings
4 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Wash hands and clean the cooking area.
  2. In a bowl combine Greek yogurt, cotija cheese, lime zest and juice, chili powder, cumin, garlic, and salt. Whisk together until smooth.
  3. Add cucumbers, pineapple, corn, cilantro, and red onion to bowl with dressing mixture. Stir until well combined.
  4. Store in the refrigerator and serve cold.
Recipe Notes

Quinoa and Chickpea Tabbouleh

by

Spring is in the air, and it is a great time to enjoy the fresh tastes of the season. Try this delicious dish packed with fresh vegetables and whole grains.


Quinoa and Chickpea Tabbouleh
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1 cup servings
Servings
6 1 cup servings
Quinoa and Chickpea Tabbouleh
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Prepare the quinoa according to package directions.
  3. Drain and rinse chickpeas and then chop and set aside.
  4. Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
  5. In a small bowl, mix the lime juice, olive oil, garlic, cumin, salt, and pepper. Then pour the dressing mixture over the tabbouleh mixture and stir until well mixed.
  6. For a more flavorful dish, refrigerate 30-60 minutes before serving.
Recipe Notes

Marry Me Chicken

by

Love is in the air… and in the kitchen! 🍽️💕 This Valentine’s season, show your love with a cozy, homemade dinner. We’re giving Marry Me Chicken a heart-healthy makeover—just as romantic, but even better for you. Lighter ingredients, same irresistible flavor!


Marry Me Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Marry Me Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Pat the chicken dry and season both sides with salt, pepper, garlic powder and onion powder.
  2. Place a large skillet over medium heat and coat lightly with cooking spray. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Work in batches if needed. Remove chicken from the skillet and set aside.
  3. In the same skillet, spray additional oil and add the minced garlic. Sauté for 1 minute until fragrant then add the oregano, thyme, and crushed red pepper flakes sautéing an additional minute.
  4. Pour in the low-sodium chicken broth and add the sun-dried tomatoes, bring to a simmer. Simmer for 2-3 minutes. Turn heat to low and whisk in the Greek yogurt until well combined.
  5. Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat.
  6. Place one-piece of chicken per plate, spoon ¼ of the sauce on the top, and sprinkle with ½ tablespoon parmesan.
  7. Pair with quinoa, brown rice, or a side of steamed broccoli.
Recipe Notes

Marry Me Chicken Nutrition Facts Serving size 4 oz (197g) servings per container 4 Amount per serving Calories 170 % Daily Value Total Fat 2.5 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 70 mg 23 % Sodium 450 mg 20 % Total Carbohydrate 6 g 2 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 86 mg 6 % Iron 2 mg 10 % Potassium 270 mg 6 %

Bang Bang Salmon Bowls

by

These Bang Bang Salmon bowls are the perfect quick dinner or meal prep for the week! Salmon is perfectly crispy when made in the air fryer and the sauce is the perfect creamy topping.


Bang Bang Salmon Bowls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Bang Bang Salmon Bowls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Wash hands and clean preparation area.
  2. Cook rice according to package directions.
  3. Remove skin from salmon filet and cut into 1 inch cubes and place in a bowl. In the bowl toss the salmon in the olive oil.
  4. To the salmon, add the onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt and toss until salmon is evenly coated.
  5. Preheat your air fryer if necessary. Add salmon to the air fryer basket in a single layer and air fry on 400 Degrees F for 10 minutes or until salmon reaches an internal temperature of 145 Degrees F.
  6. While the salmon is cooking, make the bang bang sauce. In a small bowl combine the greek yogurt, sweet chili sauce, sriracha sauce, honey, and lime juice and whisk until well combined. Set aside.
  7. Warm up the edamame according to package directions.
  8. Once rice, salmon, and edamame are all cooked, divide evenly among 4 bowls. Top each serving with 1/4th of the bang bang sauce and ½ teaspoon of sesame seeds.
Recipe Notes

Bang Bang Salmon Bowls Nutrition Facts Serving size 4 oz salmon + 1/2 cup rice + toppings (297g) servings per container 4 Amount per serving Calories 390 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 470 mg 20 % Total Carbohydrate 40 g 15 % Dietary Fiber 3 g 11 % Total Sugars 8 g Added Sugars 5 g 10 % Protein 33 g Vitamin D 12 mcg 60 % Calcium 71 mg 6 % Iron 3 mg 15 % Potassium 698 mg 15 %

Cherry Orange Cranberry Sauce

by

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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 servings
Servings
10 servings
Cherry Orange Cranberry Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 servings
Servings
10 servings
Ingredients
Servings: servings
Units:
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

Translate:

Translate »