Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Strawberry and Peach Fruit Salsa

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This Strawberry and Peach Fruit Salsa is the perfect celebration of summer! This salsa is bright and fruity with a savory element making it perfect for topping grilled seafood or eating on it’s own with chips. Made even better if you have basil and mint growing in your own garden to use.

Strawberry and Peach Fruit Salsa
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Servings
4 servings
Servings
4 servings
Strawberry and Peach Fruit Salsa
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse all fresh produce under cool running water before slicing.
  2. In a medium bowl combine the chopped strawberries, peaches, and shallots.
  3. Add the brown sugar, balsamic vinegar and pepper to the fruit. Stir to combine well.
  4. Add basil and mint, toss gently to combine.
  5. Serve with chips, on toasted baguettes, or to top grilled chicken or salmon*.
Recipe Notes

*Note: nutritional information is for the fruit salsa only.

Strawberry and Peach Fruit Salsa Nutrition Facts Serving size 1/2 cup (217g) servings per container 4 Amount per serving Calories 100 % Daily Value Total Fat 0.5 g 1 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 5 mg 0 % Total Carbohydrate 23 g 8 % Dietary Fiber 4 g 14 % Total Sugars 17 g Added Sugars 3 g 6 % Protein 2 g Vitamin D 0 mcg 0 % Calcium 47 mg 4 % Iron 2 mg 10 % Potassium 387 mg 8 %

Roasted Feta and Tomatoes

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Roasted Feta and Tomatoes is the perfect easy appetizer to throw together for any gathering or just before a family dinner. The acidity of tomatoes and savory flavors of feta pair well with rosé wine.


Roasted Feta and Tomatoes
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Servings
8 1/4 cup servings
Servings
8 1/4 cup servings
Roasted Feta and Tomatoes
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Servings
8 1/4 cup servings
Servings
8 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
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Instructions
  1. Preheat your oven to 400 Degree F.
  2. In a 9 inch baking pan, arrange the feta cheese in the center and the cherry tomatoes around it.
  3. Evenly distribute the smashed garlic pieces and chopped shallot around the dish. Sprinkle red pepper flakes on top and drizzle olive oil evenly over everything.
  4. Bake in the oven for20-25 minutes or until tomatoes begin to soften and burst. Switch oven to broil and broil the feta and tomatoes until the feta begins to brown and tomatoes are fully blistered.
  5. Remove from oven and break up the warm feta in to large chunks. Top with fresh basil.
  6. Serve with toasted baguette rounds, crackers or pita bread*
Recipe Notes

*Nutritional analysis does not include bread products for serving.

Creamy Spinach

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Don’t forget to wear your green, and eat spinach on St. Patrick’s Day! Enjoy this creamy spinach as a side to any pork, beef, or chicken entrée!


Creamy Spinach
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Servings
3 1/4 cup servings
Servings
3 1/4 cup servings
Creamy Spinach
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Servings
3 1/4 cup servings
Servings
3 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
Units:
Instructions
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Saute spinach and chopped garlic clove in olive oil. Saute until spinach is wilted. Move spinach to a separate bowl to stop the cooking process.
  3. Add chopped shallot to the heated pan with butter. Allow the shallot to cook until translucent.
  4. Make a sauce by adding salt, pepper, milk, and cream cheese to the dish. Allow time for the sauce to simmer and thicken, about 2 minutes.
  5. Add spinach back to the pan and stir.
  6. Serve warm.
Recipe Notes

Beet and Carrot Salad Roasted

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A delicious and beautiful salad high in antioxidants and fiber.  The roasted beets and carrots blended together make this a great side salad or can be topped with grilled fish or chicken to make a perfect meal.


Beet and Carrot Salad Roasted
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Servings
8 1 cup servings
Servings
8 1 cup servings
Beet and Carrot Salad Roasted
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Salad
Dressing
Optional*
Servings: 1 cup servings
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Instructions
  1. Preheat oven to 425 degrees F. Wash hands, counter tops, and fresh produce thoroughly. Thinly slice beets and carrots, place on a baking dish. Pour 1 Tbsp. of olive oil over beets and carrots, sprinkle over with salt, pepper, and garlic powder, mix well to combine. Place in oven and roast for 10 minutes.
  2. Carefully remove baking dish from oven and top with quartered shallots and pumpkin seeds. Slowly blend vegetables and seeds together and return to the oven for 25 minutes.
  3. In the meantime, place rinsed chopped kale in a large salad bowl. Drizzle 1 Tbsp of olive oil over kale and massage oil into the leaves with your hands. Massage for 3-5 minutes until leaves are bright in color.
  4. In a smaller bowl, combine the lemon juice, honey, and Dijon mustard. Set aside.
  5. Remove vegetables from the oven and let cool for 5-10 minutes. Place vegetables over the kale, top with feta cheese and drizzle dressing over. Toss well and let sit for 15 minutes for flavors to blend
Recipe Notes

Salad keeps well in the refrigerator for 1-2 days without the feta cheese. If making for a next-day meal, top with feta before serving. Try making these other recipes to top on this salad and make a complete meal.

Orange and Ginger Salmon

Multifunction Cooker Frozen Chicken Breast

*Optional ingredients are not included in the nutrition facts label. If added, they will change the nutritional information.

Bok Choy Spicy Stir Fry

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Today we are sharing some new ways to enjoy your bok choy! Try this Spicy Bok Choy Stir fry as a delicious and colorful side dish that is sure to make your kitchen smell amazing and make your taste buds happy!

To learn more about how to prepare it and why you should be eating bok choy visit our blog! 


Bok Choy Spicy Stir Fry
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Servings
6
Servings
6
Bok Choy Spicy Stir Fry
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Heat olive oil in large nonstick skillet or wok over medium- high heat. Evenly distribute oil over the skillet.
  2. Add minced garlic and minced shallots to the skillet and heat for 2 minutes.
  3. Add bok choy, red bell peppers, and mushrooms to the skillet and continue to cook for 2 minutes.
  4. Add low sodium soy sauce and sesame oil to the skillet coating the bok choy, bell peppers, and mushrooms.
  5. Evenly distribute cayenne pepper over dish and continuously stir vegetables for an additional 2- 4 minutes or to desired doneness.
  6. Serve as a side to your favorite dish or store in refrigerator for 1 to 2 days.
Recipe Notes