Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Shrimp & Broccoli Alfredo

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shrimp and broccoli alfredo, a recipe by dinner tonight
Shrimp & Broccoli Alfredo
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Servings Prep Time
5 10 minutes
Cook Time
15 minutes
Servings Prep Time
5 10 minutes
Cook Time
15 minutes
shrimp and broccoli alfredo, a recipe by dinner tonight
Shrimp & Broccoli Alfredo
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Servings Prep Time
5 10 minutes
Cook Time
15 minutes
Servings Prep Time
5 10 minutes
Cook Time
15 minutes
Ingredients
Servings:
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Instructions
  1. Cook the pasta according to the package directions. Drain pasta using a colander over a bowl. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil, swirl to coat. Add shrimp mixture, and saute for 4 minutes or until shrimp are done.
  2. Steam thawed broccoli in microwave for 1 minute or until cooked.
  3. Take cauliflower, half the Parmesan and place in a blender with the milk and blend until creamy. Pour into skillet with shrimp and cooked pasta and begin to heat on low-medium heat for 1 minute. Add pasta water to skillet if sauce is too thick.
  4. Add steamed broccoli to skillet and mix until well coated. Add salt and pepper to taste. Sprinkle with remaining Parmesan cheese.
Recipe Notes

Banana Apple Muffins

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This banana-apple muffin is a yummy way to provide a nutritious start to your family’s day or as a snack to refuel kids after school. The whole-wheat base, and mix of applesauce and bananas, makes these muffins an easy way to incorporate whole grains and fruit into your day. We like to pair a muffin with fruit and low-fat yogurt for a simple, yet filling breakfast. After school, this muffin and a side of fruit is perfect served alongside homework!

Banana Apple Muffins
Votes: 9
Rating: 3
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Servings
12 muffins
Cook Time
18-20 minutes
Servings
12 muffins
Cook Time
18-20 minutes
Banana Apple Muffins
Votes: 9
Rating: 3
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Servings
12 muffins
Cook Time
18-20 minutes
Servings
12 muffins
Cook Time
18-20 minutes
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash your hands and clean your cooking area.
  3. Combine white whole wheat flour, baking powder, baking soda, and salt. Set aside.
  4. Whisk applesauce, milk, sugar, vanilla, and egg until well combined. Gently add bananas to wet ingredients.
  5. Fold flour mixture into wet ingredients, just until combined.
  6. Divide muffin batter among 12 lined muffin tins.
  7. Bake 18-20 minutes, until cooked through.
Recipe Notes

Nutrition label
Nutrition label

Pepperoni Frittata

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Pepperoni Frittata in black skillet on a wooden cutting board

https://www.youtube.com/watch?v=JsgBDn5K63Y

Pepperoni Frittata in black skillet on a wooden cutting board
Pepperoni Frittata
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Servings
6
Servings
6
Pepperoni Frittata in black skillet on a wooden cutting board
Pepperoni Frittata
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. In a large skillet, cook potatoes and onion in butter until tender and lightly browned.
  2. Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper.
  3. Pour over potato mixture; stir to combine.
  4. Sprinkle with pepperoni.
  5. Cover and cook on medium-low heat for 10-12 minutes or until eggs are set.
  6. Remove from the heat.
  7. Sprinkle with cheese; cover and let stand for 2 minutes.
  8. Cut into wedges.
Recipe Notes

Pepperoni Frittata Nutrition Facts Serving size (134g) servings per container 6 Amount per serving Calories 140 % Daily Value Total Fat 6 g 8 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 20 mg 7 % Sodium 400 mg 17 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 4 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 13 g Vitamin D 1 mcg 6 % Calcium 227 mg 15 % Iron 1 mg 6 % Potassium 309 mg 6 %

Zucchini and Chicken Pie

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Zucchini and Chicken “pie” is an easy recipe to pull together for breakfast, lunch, or dinner!


Zucchini and Chicken Pie
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Servings
8
Servings
8
Zucchini and Chicken Pie
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Servings
8
Servings
8
Ingredients
Custard
Servings:
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Instructions
  1. Place zucchini, tomatoes, onions and chicken in pie crust.
  2. Prepare custard by mixing eggs, milk, and pepper.
  3. Pour custard over ingredients already in pie crust.
  4. Sprinkle with cheese.
  5. Place in oven at 375 degrees for 30 to 35 minutes.
Recipe Notes

Zucchini and Chicken Pie Nutrition Facts Serving size (142g) servings per container 8 Amount per serving Calories 170 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 15 mg 5 % Sodium 190 mg 8 % Total Carbohydrate 15 g 5 % Dietary Fiber 1 g 4 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 11 g Vitamin D 1 mcg 6 % Calcium 126 mg 10 % Iron 1 mg 6 % Potassium 281 mg 6 %

Skillet Chicken and Rice Casserole

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Looking for an easy one pot, one pan meal? Try this delicious skillet chicken and rice casserole for simple and delicious dinner.

Bethany's Skillet Chicken and Rice Casserole
Votes: 1
Rating: 4
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Servings
5
Servings
5
Bethany's Skillet Chicken and Rice Casserole
Votes: 1
Rating: 4
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Servings
5
Servings
5
Ingredients
Servings:
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Instructions
  1. Cut chicken into bite size pieces and season with salt and pepper.
  2. Heat large nonstick skillet with a lid, coated with cooking spray, to medium-high heat.
  3. Add chicken, stirring occasionally, until cooked through. Remove chicken pieces from the pan and set aside to rest.
  4. In the skillet prepare rice according to package directions omitting any added salt and fat.
  5. While the rice is cooking, steam broccoli according to directions on bag.
  6. Once the rice is cooked, stir in the swiss cheese, mayonnaise, and milk.
  7. Fold in broccoli, roasted red pepper, and chicken and bring to 165 Degrees F. Enjoy!
Recipe Notes

Skillet Chicken and Rice Nutrition Facts Serving size 1 cup (307g) 5 Amount per serving Calories 350 % Daily Value Total Fat 15 g 19 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 95 mg 32 % Sodium 340 mg 15 % Total Carbohydrate 20 g 7 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 30 g Vitamin D 0.1 mcg 0 % Calcium 100 mg 8 % Iron 0.7 mg 4 % Potassium 460 mg 10 %