Name: Cauliflower Alfredo Veggie Bake
Yield: 6 1 1/2 cup servings
Ingredients: 1 cup medium head cauliflower (chopped ); 3 cloves garlic (peeled); 1 cup Low Sodium Vegetable Broth; 1/2 cup unsweetened cashew milk (or other plant-based or skim milk); 2 tablespoons olive oil; 2 tablespoons nutritional yeast; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups broccoli florets; 2 cups zucchini (sliced); 1 cup mushrooms (sliced); 1 cup baby spinach; 1/2 cup whole-grain breadcrumbs (or panko); 2 tablespoons nutritional yeast or plant-based Parmesan alternative; 1 tablespoon olive oil

Cauliflower Alfredo Veggie Bake

October 3, 2025 by Dinner Tonight

A creamy, healthy spin on comfort food: Cauliflower Alfredo Vegetable Bake. This plant-forward recipe swaps heavy cream and cheese for a silky cauliflower sauce, loaded with vegetables and flavor. Perfect for meatless meals, family dinners, or meal prep.

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Cauliflower Alfredo Veggie Bake

Servings

6 1 1/2 cup servings

Servings

6 1 1/2 cup servings

Ingredients

Cauliflower Alfredo Sauce

1 cup medium head cauliflower chopped
3 cloves garlic peeled
1 cup Low Sodium Vegetable Broth
1/2 cup unsweetened cashew milk or other plant-based or skim milk
2 tablespoons olive oil
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon pepper

Casserole

2 cups broccoli florets
2 cups zucchini sliced
1 cup mushrooms sliced
1 cup baby spinach
1/2 cup whole-grain breadcrumbs or panko
2 tablespoons nutritional yeast or plant-based Parmesan alternative
1 tablespoon olive oil

Servings: 1 1/2 cup servings

Units:

Instructions

Sauce

Steam cauliflower and garlic until tender (8–10 minutes).
Drain and transfer to a blender with broth, milk, olive oil, nutritional yeast, and seasonings. Blend until smooth and creamy. Adjust consistency with extra broth if needed.

Vegetables

Preheat oven to 425°F.
Toss broccoli, zucchini, and mushrooms with a drizzle of olive oil. Roast on a sheet pan for 20 minutes, until just tender.
After roasting lower the oven temperature to 375°F.
Wilt spinach in a skillet, then drain and squeeze out all excess liquid, using paper towels or cheese cloth.

Assemble & Bake

Lightly oil a 9x13" baking dish.
Layer roasted veggies and spinach evenly in the dish.
Pour cauliflower Alfredo sauce over the top, spreading to coat.
Sprinkle breadcrumbs and nutritional yeast evenly.
Bake uncovered at 375°F for 20 minutes, until golden and bubbling.
Let rest 5 minutes before serving.

Recipe Notes

Cauliflower Alfredo Veggie Bake Nutrition Facts Serving size (282g) 6 Amount per serving Calories 160 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 18 g 7 % Dietary Fiber 5 g 18 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 60 mg 4 % Iron 1.9 mg 10 % Potassium 730 mg 15 %

Breakfast Taquitos

August 13, 2025 by Dinner Tonight

Looking for a fast, flavorful way to fuel your day? These chicken taquito breakfast bites are the perfect blend of crispy, savory, and satisfying. Packed with chicken, bell pepper, melty cheese, and wrapped in a golden tortilla, they’re easy to whip up and even easier to love. Whether you’re feeding a crowd or grabbing a bite on the go, this recipe brings bold flavor to your breakfast table in no time.

Breakfast Taquitos

Servings

12 servings

Servings

12 servings

Breakfast Taquitos

Servings

12 servings

Servings

12 servings

Ingredients

2 tablespoons olive oil separated
1 medium medium onion chopped
3 teaspoons garlic minced
1 medium red bell pepper chopped
1 medium green bell pepper chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
6 medium eggs
1 pound chicken breasts shredded
12 medium whole wheat tortillas
1 cup lowfat cheddar cheese shredded

Servings: servings

Units:

Instructions

Preheat oven to 400℉. Lightly spray a baking dish or line with parchment paper.
In a large skillet heat 1 tablespoon of olive oil. Then add the onion and garlic and cook until soft and fragrant. Add the red bell pepper, and green bell pepper. Season with salt and pepper and cook for about 5 minutes.
In a bowl whisk the eggs together and pour over the vegetables and cook until the eggs are scrambled. Add the chicken to the mixture and mix well.
Top each tortilla with a couple of tablespoons of the mixture. Top with cheddar cheese. Tightly roll up the tortillas and place on baking dish. Repeat with remaining tortillas.
Brush tortillas with remaining olive oil. Bake for about 15 minutes or until tortillas are golden and crispy.
To freeze taquitos for later, let taquitos cool completely. Place them on a cookie sheet in a single layer and place them in the freezer for about 2 hours. Once frozen, place the taquitos in a freezer bag or container.
When ready to bake, remove taquito from the freezer and place them on a baking sheet frozen. Bake at 400℉ degrees for 10 minutes or until heated through and crispy.

Recipe Notes

Hashbrown Breakfast Cup

August 8, 2025 by Dinner Tonight

Hashbrown Breakfast Cup

Servings

12 egg cups

Servings

12 egg cups

Hashbrown Breakfast Cup

Servings

12 egg cups

Servings

12 egg cups

Ingredients

3 slices bacon
20 ounces Frozen Shredded Hashbrowns thawed fully
6 large eggs
1/2 cup 2% milk
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1 1/4 cup reduced fat, shredded cheddar cheese
Nonstick cooking spray

Servings: egg cups

Units:

Instructions

Wash your hands and clean your preparation area and preheat to 400 degrees.
Cook the bacon over medium heat until crisp. Remove and pat excess oil off the bacon strip and chop.
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.
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.
Cook for 18-20 minutes. Remove from oven and allow to cool for at least 15 minutes before removing.

Recipe Notes

Greek Orzo Pasta Salad

June 3, 2025 by Dinner Tonight

This isn’t your average pasta salad, we’ve given it a nutritious twist with chickpea orzo for a protein boost and a zesty lemon pepper vinaigrette that brings the flavor to life!

Packed with all your Greek salad favorites, think juicy tomatoes, crisp cucumbers, Kalamata olives, red onion, and a sprinkle of feta, it’s colorful, crave-worthy, and perfect for picnics or meals on the go.

Take it to the park, prep it for lunch, or serve it as a light summer dinner. However you enjoy it, this one’s a keeper!

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Greek Orzo Pasta Salad

Servings

16 3/4 cup servings

Servings

16 3/4 cup servings

Ingredients

Dressing

4 tablespoons lemon juice
4 tablespoons red wine vinegar
1/2 tablespoon lemon zest
1 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon dijon mustard
1/2 cup extra virgin olive oil

Salad

10 ounces chickpea orzo pasta
2 cups romaine lettuce hearts chopped into ½-inch pieces
2 cups cherry tomatoes quartered (or halved if small, to match size of other ingredients)
1 medium orange bell pepper diced into ½-inch pieces
1 medium English cucumber diced into ½-inch pieces
1/2 small red onion finely chopped
1/4 cup fresh herbs minced (such as dill, mint, basil, oregano, or parsley - use your favorite mix)
1/2 cup kalamata olives halves
1/2 cup reduced fat feta cheese crumbled

Servings: 3/4 cup servings

Units:

Instructions

Dressing:

Whisk together lemon juice, vinegar, lemon zest, mustard, pepper, and salt.
Begin adding the oil in a thin, steady stream while whisking or blending vigorously.

Salad

Bring a large pot of water to a boil.
Prepare the pasta according to the package directions and drain once cooked.
Once drained toss the orzo with a portion of the dressing so it does not stick together.
Transfer the cooked orzo to a large, shallow container and spread it out evenly to cool quickly and safely.
Once cool, place orzo, lettuce, tomatoes, pepper, cucumber, red onion, herbs, olives, feta, and remaining dressing into a large bowl and mix well.

Recipe Notes

Greek Pasta Salad Nutrition Facts Serving size 3/4 cup 16 Amount per serving Calories 160 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 210 mg 9 % Total Carbohydrate 14 g 5 % Dietary Fiber 3 g 11 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 1.2 mg 6 % Potassium 330 mg 8 %

Fiesta Cucumber Salad

March 17, 2025 by Dinner Tonight

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.

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Ingredients

4 tablespoons Greek yogurt
2 tablespoons cotija cheese
1 lime zest and juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 clove garlic minced
1/4 teaspoon salt
2 medium English cucumbers sliced thin
1 cup frozen pineapple thawed and diced
1 cup frozen corn thawed
1/4 cup cilantro chopped
1/2 cup red onion sliced thin

Servings: 1/2 cup servings

Units:

Instructions

Wash hands and clean the cooking area.
In a bowl combine Greek yogurt, cotija cheese, lime zest and juice, chili powder, cumin, garlic, and salt. Whisk together until smooth.
Add cucumbers, pineapple, corn, cilantro, and red onion to bowl with dressing mixture. Stir until well combined.
Store in the refrigerator and serve cold.

Recipe Notes

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