Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Homemade Hamburger Helper

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Whip up this one-skillet wonder in just 25 minutes! Ground beef, elbow pasta, and a cheddar cheese sauce come together to create a family favorite. Perfect for those busy nights when you need something tasty and satisfying on the table fast. Whether you have picky eaters or just crave some cheesy comfort, this Homemade Hamburger Helper is sure to please everyone!

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Homemade Hamburger Helper
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Servings
8 1 1/2 cup servings
Servings
8 1 1/2 cup servings
Homemade Hamburger Helper
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Servings
8 1 1/2 cup servings
Servings
8 1 1/2 cup servings
Ingredients
Servings: 1 1/2 cup servings
Units:
Instructions
  1. In a large deep skillet with a lid, cook the ground beef and onion on medium-high heat until ground beef until it’s no longer pink and it has reached 155-degree Fahrenheit.
  2. Add onion powder, garlic powder, beef bouillon, pepper, tomato paste and Worcestershire sauce into the ground beef and stir until it’s combined well.
  3. Add the water and elbow noodles. Stir to combine and bring to a boil.
  4. Once boiling, cover the pan with the lid, and reduce heat to medium-low. Let it cook for 15 minutes or until all the liquid is absorbed and the pasta is cooked. Remove from heat.
  5. Add shredded cheese, yogurt, and milk. Stir until combined. Serve immediately.
Recipe Notes

Homemade Hamburger Helper Nutrition Facts Serving size 1 1/2 cups (231g) servings per container 8 Amount per serving Calories 250 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 530 mg 23 % Total Carbohydrate 28 g 10 % Dietary Fiber 2 g 7 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 mcg 0 % Calcium 155 mg 10 % Iron 3 mg 15 % Potassium 385 mg 8 %

Charred Corn Salad

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Elevate your summer meals with our Charred Corn Salad, a delightful combination of smoky, charred corn and fresh vegetables. This vibrant salad is perfect for BBQs, picnics, or as a light side dish. It’s easy to make and packed with flavor, making it a hit with family and friends. Follow our simple recipe and enjoy a taste of summer in every bite!

 

Charred Corn Salad
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Charred Corn Salad
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Ingredients
Salad
Chipotle Ranch Dressing
Servings: 1.5 cup servings
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Instructions
Charring the Corn
  1. In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 2 minute intervals, until the corn is charred to your liking.  On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for 10 to 12 minutes, turning occasionally, until kernels are lightly charred.  Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.
Preparing the Salad
  1. Preheat oven to 425ºF. Drain and rinse chickpeas and pat them dry with a paper towel.
  2. Spread on a rimmed baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper.
  3. Bake for 20 minutes, shaking the pan halfway through. Let cool for 10 minutes.
  4. While chickpeas roast, prepare Chipotle Ranch Dressing. In a medium bowl, combine Greek yogurt, hot sauce, lemon juice, ranch seasoning, and milk; whisk to combine.
  5. Add chopped romaine, drained tomatoes, diced bell pepper, diced red onion, and diced jalapenos. Add in the charred corn after using your preferred method, cut kernals from the cob if needed.
  6. Add half of the chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing. 
Recipe Notes

Charred Corn Salad Nutrition Facts Serving size ~1.5 cups servings per container 4 Amount per serving Calories 260 % Daily Value Total Fat 6 g 8 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 340 mg 15 % Total Carbohydrate 43 g 16 % Dietary Fiber 11 g 39 % Total Sugars 10 g Added Sugars 0 g 0 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 97 mg 8 % Iron 3 mg 15 % Potassium 922 mg 20 %

Ham and Cheese Pancakes

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Leftover ham? Perfect! Let’s make some savory ham and cheese pancakes for brunch.  This delicious recipe is ideal to make after a late-night holiday party, but best of all, it’s easy to make and will wow your guests.


Ham and Cheese Pancakes
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Servings
8 servings
Servings
8 servings
Ham and Cheese Pancakes
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Clean hands and surfaces. Combine flour and baking powder in a medium-sized bowl.
  2. In another bowl, combine milk, 1 egg, and applesauce together.
  3. Create a well in the center of the flour mixture. Pour the liquid mixture into the middle and whisk. The batter will be thick.
  4. Fold in diced ham and shredded cheese.
  5. Heat a skillet or griddle to medium heat, and spray cooking spray before pouring batter.
  6. Use the ¼ of a measuring cup to scoop out the batter. Pour onto the hot skillet or griddle.
  7. Cook on each side for 2-4 minutes until golden brown.
Recipe Notes

Cheesy Pot Pie Cups

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Family Mealtime time does not have to be complicated. Using pantry and freezer staples will help you pull together these Cheesy Pot Pie Cups in less than 30 minutes so everyone can enjoy their time together around the table.

 

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Cheesy Pot Pie Cups
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Servings
8 muffins
Servings
8 muffins
Cheesy Pot Pie Cups
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Servings
8 muffins
Servings
8 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Heat oven to 375°F
  2. In a small sauce plan add vegetable oil and heat over medium heat.
  3. Add flour, whisking until combined.
  4. Reduce heat and slowly whisk in the chicken broth and milk. Whisk until thicken and turn off heat.
  5. Add poultry seasonings, onion powder, garlic powder, and black pepper and set aside
  6. Spray 8 regular size muffin cups with nonstick cooking spray.
  7. Place one triangle of crescent roll dough in 8 muffin cup (covering the bottom and sides as best as possible)
  8. Add the drained chicken and mixed vegetables to the chicken broth mixture stirring to combine
  9. Evenly add the chicken mixture to 8 crescent roll lined muffin cups.
  10. Top each muffin cup evenly with shredded cheese and bake at 375°F for 20 to 25 minutes
Recipe Notes

Reduced Fat Crescent Dough- may contain added sugars

1 muffin serving of Cheesy Pot Pie Cups includes approximately 2 grams or 5% Daily Value of Added Sugars

Apple Cinnamon Cornmeal Pancakes

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Create a heartier breakfast using pantry staples like cornmeal. Our Apple Cinnamon Cornmeal Pancakes are sure to keep your family full and satisfied until lunch.


Apple Cinnamon Cornmeal Pancakes
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Servings
5 2 Pancakes
Servings
5 2 Pancakes
Apple Cinnamon Cornmeal Pancakes
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Servings
5 2 Pancakes
Servings
5 2 Pancakes
Ingredients
Servings: 2 Pancakes
Units:
Instructions
  1. Wash hands and clean cooking area.
  2. Shred apple using a grater and set aside.
  3. In a large mixing bowl, add the dry ingredients (flour, yellow cornmeal, sugar, baking powder, baking soda, salt and cinnamon) and mix until well combined.
  4. Add the wet ingredients (unsweetened applesauce, skim milk, and eggs) and shredded apple to the dry ingredients and gently stir until just combined.
  5. Heat cooking skillet to medium-high heat and spray with a non-stick cooking spray.
  6. Pour 1/10th (approximately ¼ cup) of mix onto the skillet to create a pancake.
  7. Cook until bubbles appear and cover the top of the pancake. Flip and cook another minute.
  8. Continue until the batter has made approximately ten pancakes.
  9. Serve with a dusting of powdered sugar and enjoy!
Recipe Notes

Nutritional information does not include yogurt, blueberries, or apple toppings in photo.