Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Pasta with Spinach Sauce

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This simple pasta dish is quick to make and tastes amazing. The spinach packs a bright flavor. Serve as a side or main dish. Leftovers can be reheated with a little bit of water to loosen the sauce.


Pasta with Spinach Sauce
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Servings
4 1 cup servings
Servings
4 1 cup servings
Pasta with Spinach Sauce
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Servings
4 1 cup servings
Servings
4 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Cook pasta until al dente, following package directions omitting salt. Before draining, reserve at least ½ cup of pasta cooking water and set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat.
  3. Add garlic and cook for about 1 to 2 minutes until fragrant.
  4. Add part of the spinach and season with salt. Stir until wilted adding handfuls of spinach at a time.
  5. When the spinach is wilted, but still bright green, stir in cream cheese and 1/3 cup pasta water. Save remaining pasta water to loosen the sauce, if needed.
  6. Add grated parmesan cheese and nutmeg to the sauce and stir well.
  7. Drain pasta and add to the skillet. Serve immediately with a drizzle of olive oil and black pepper.
Recipe Notes

Pasta with Spinach Sauce Nutrition Facts Serving size 1 Cup (169g) servings per container 4 Amount per serving Calories 310 % Daily Value Total Fat 6 g 8 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 540 mg 23 % Total Carbohydrate 50 g 18 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 15 g Vitamin D 0 mcg 0 % Calcium 285 mg 20 % Iron 3 mg 15 % Potassium 153 mg 4 %

Green Monster Muffins

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We are green with monster energy from these tasty Green Monster Muffins! These muffins are fun and colorful and even have some sneaky veggies worked in! Bring some color into your kid-friendly snacks with these muffins that will keep them full of nutrients for their Summer fun! green monster muffins


green monster muffins
Green Monster Muffins
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Servings
1 2 mini muffins
Servings
1 2 mini muffins
green monster muffins
Green Monster Muffins
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Servings
1 2 mini muffins
Servings
1 2 mini muffins
Ingredients
Servings: 2 mini muffins
Units:
Instructions
  1. Preheat oven to 350 degrees F and line a mini muffin tin with muffin liners or parchment paper
  2. Soak dates in a bowl of boiling water for 4-5 minutes or until softened.
  3. Add the soaked dates to a blender with the applesauce, almond milk, and vanilla extract.
  4. Blend on high until mixture comes together.
  5. Next add the avocado oil, baking soda, sea salt, cinnamon, nutmeg, bananas, baby spinach and oat flour to the blender and blend on high until well combined.
  6. Wash and dry strawberries.
  7. Gently fold in diced strawberries to combined mixture.
  8. Spoon the mixture into the prepped muffin tins and bake for 20-25 minutes. Transfer to a cooling rack until cool.
  9. Store muffins for up to 5 days in a sealed container in the fridge.
Recipe Notes

nutrition label

Quinoa Breakfast Bowl

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Breakfast bowls are a great way to load up on fresh veggies and protein to start your day off in a healthy and delicious way!

Quinoa Breakfast Bowl
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Servings
4 bowls
Servings
4 bowls
Quinoa Breakfast Bowl
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Servings
4 bowls
Servings
4 bowls
Ingredients
Servings: bowls
Units:
Instructions
Poach an Egg
  1. To poach an egg, fill a pan with approximately two inches of water, add 2 teaspoons of vinegar and simmer over medium heat. While the water is heating, crack cold eggs into a small ramekin or bowl and have them ready to pour into the pan. Once the water is simmering, use a utensil to stir the water to create rotation. Stop stirring and carefully drop the egg into the center of the whirlpool. Turn off the heat, cover the pan and let the egg poach for 5 minutes. Once time is up, remove the egg with a slotted spoon. Tip: poaching works best with no more that two eggs in the pan at a time.
Quinoa Bowl
  1. Mash avocado and squeeze in fresh lemon juice. Add salt and pepper.
  2. Prepare your breakfast bowl with cooked quinoa following the cooking instructions on the package.
  3. Layer your bowl with quinoa, avocado, a poached egg, cheese and seasoning.
  4. Optional: Cook a couple of low sodium bacon strips until crispy, crumble over breakfast bowls.*
Recipe Notes

*Adding bacon will change the nutritional value of the Quinoa Breakfast Bowls & nutrition facts label

Mocha Rubbed Pot Roast

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Coffee and beef may seem like unlikely partners, but this recipe makes them the perfect pair. This is not your average pot roast, it has so much flavor! You will smell the aroma of the coffee and spices as soon as you walk in the door. You will also feel good that you are feeding your family a healthy meal full of protein and vitamins. This pot roast goes perfectly with Mint Sugar Snap Peas and a whole-wheat roll.

Mocha Rubbed Pot Roast
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Beef roast is an great option for slow cooking and braising due to it being a less tender cut.
Servings Prep Time
8 5 minutes
Cook Time
6 hours
Servings Prep Time
8 5 minutes
Cook Time
6 hours
Mocha Rubbed Pot Roast
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Beef roast is an great option for slow cooking and braising due to it being a less tender cut.
Servings Prep Time
8 5 minutes
Cook Time
6 hours
Servings Prep Time
8 5 minutes
Cook Time
6 hours
Ingredients
Mocha Rub
Roast
Servings:
Units:
Instructions
  1. Rub- Mix all coffee, paprika, and all other spices in a shallow dish.
  2. Pat the roast with a paper towel. Rub mixture over the the roast and rub it in well with your hands.
  3. Pour coffee, broth, onion, honey and balsamic vinegar into the slow cooker. Place the roast with the slow cooker and broth mixture . Cook for 6-7 hours on low. *You can serve the roast with or without the liquid.
Recipe Notes

Mocha Rubbed Pot Roast Label