Name: Corn and Bell Pepper Salad
Yield: 8 1 cup servings
Ingredients: 1/4 cup olive oil; 1/4 cup diced red onion; 1/4 cup white wine vinegar; 1/4 cup cilantro (chopped); 1/4 teaspoon black pepper; 1/4 teaspoon smoked paprika; 4 cups Corn (off the cob or frozen (defrosted)); 1 cup cherry tomatoes (sliced); 1 green bell pepper (diced); Zest of 1 lemon (about 3 tablespoons); juice of 1 lemon (about 3 tablespoons); 1/2 avocado (diced); 1/3 cup green onion (diced)

Corn and Bell Pepper Salad

March 20, 2024 by Dinner Tonight

Light up your week with this bright and colorful salad! Looking to add more veggies to your meals? Try this Sunshine Corn and Bell Pepper Salad – the perfect summer side dish! Sweet corn and bell peppers make this the taste of sunshine on a plate!

Corn and Bell Pepper Salad

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Corn and Bell Pepper Salad

CourseSide Dishes

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

Dressing

1/4 cup olive oil
1/4 cup diced red onion
1/4 cup white wine vinegar
1/4 cup cilantro chopped
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika

Salad

4 cups Corn off the cob or frozen (defrosted)
1 cup cherry tomatoes sliced
1 green bell pepper diced
Zest of 1 lemon about 3 tablespoons
juice of 1 lemon about 3 tablespoons
1/2 avocado diced
1/3 cup green onion diced

Servings: 1 cup servings

Units:

Instructions

Wash hands and clean preparation area.
Combine all dressing ingredients into a bowl and mix. Set aside.
In a large bowl combine all other salad ingredients.
Pour mixed dressing over other salad ingredients and mix well.
Serve immediately.

Recipe Notes

Buffalo Chickpea Wrap

February 23, 2023 by Dinner Tonight

If you like some spice, this is the recipe for you! Chickpeas are so versatile and can be used as a meat-substitute in this dish. Spice them up with some hot or Buffalo wing sauce and enjoy this very filling wrap!

Buffalo Chickpea Wrap

CourseVegetables, Vegetarian

Servings

4 1/2 wraps

Servings

4 1/2 wraps

Buffalo Chickpea Wrap

CourseVegetables, Vegetarian

Servings

4 1/2 wraps

Servings

4 1/2 wraps

Ingredients

1 teaspoon olive oil
1/2 cup white onion chopped chopped
2 cloves garlic minced (about 1 teaspoon)
1/2 cup red bell pepper chopped
1 cup low-sodium canned chickpeas drained and rinsed
2 tablespoons hot sauce
2 tablespoons plain low-fat greek yogurt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 tablespoons green onion tops chopped
2 whole wheat tortilla
1/4 cup low-fat ricotta cheese
1.5 cups of romaine lettuce (about 4-5 leaves)

Servings: 1/2 wraps

Units:

Instructions

Add olive oil to a medium-sized sauté pan on medium heat.
Add onion, garlic, and red bell pepper until softened.
Drain and rinse cans of cooked chickpeas and add to the pan with onion, garlic, and red bell pepper.
As the chickpeas heat, begin to mash the chickpeas with the back of a wooden spoon or fork. The chickpea mash is a rough mash and does not need to be smooth.
Add in hot sauce, Greek yogurt, smoked paprika, and ground cumin.
Sauté and stir until well combined.
Lay out a large tortilla on a clean surface. Lay washed and dried romaine leaves onto the tortilla.
Remove the chickpea mixture from the heat and evenly distribute it onto the two tortillas. Top with ricotta cheese and sprinkle with chopped green onions. Fold in the ends of the tortilla and begin to roll the tortilla into a wrap.
Cut each wrap in half for 4 servings.

Recipe Notes

Shrimp, Pineapple & Veggie Skewers

March 10, 2022 by Dinner Tonight

Grill up the perfect healthy appetizer for the home team with these Grilled Shrimp, Pineapple and Veggie Skewers.

Shrimp, Pineapple & Veggie Skewers

CourseAppetizers

Servings

10 servings (2 skewers)

Servings

10 servings (2 skewers)

Shrimp, Pineapple & Veggie Skewers

CourseAppetizers

Servings

10 servings (2 skewers)

Servings

10 servings (2 skewers)

Ingredients

Skewers

1 pound large fresh or raw Shrimp peeled, deveined, tail-on
20 ounce can Pineapple Chunks in 100% Pineapple Juice reserve juice
2 Cups cherry tomatoes
1 Large zucchini sliced
1 Large yellow squash sliced
1 Cup green bell pepper sliced
20 small Skewers

BBQ Sauce

1/2 Cup ketchup
1/4 Cup reserved pineapple juice
1/4 Cup Vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Servings: servings (2 skewers)

Units:

Instructions

Shrimp Skewers

Clean and sanitize your workspace. Pull back your hair and wash your hands.
Prepare your shrimp by peeling them and ensure they are all deveined, leave the tail on
Next, drain your pineapple and reserve your juice. Additionally, wash and prepare your tomatoes, zucchini, squash, and green peppers to be added to the skewers.
Place one shrimp, one pineapple chunk, one cherry tomato, 1 zucchini slice, 1 yellow squash slice, and 1 bell pepper slice on a skewer
Place on a plate and prepare your grill and BBQ Sauce.
Once the BBQ sauce is made (instructions below) and the grill is ready (Medium Heat), brush each skewer with BBQ Sauce.
Place skewers, BBQ sauce side down, on the grill. While the bottom is grilling, brush the top side of each skewer with BBQ Sauce.
Grill 1-2 minutes then flip skewers over. Grill additional 3-4 minutes or until shrimp are pink and opaque.
When ready, serve and enjoy!

BBQ Sauce

Place a pan over medium-low heat.
Add all BBQ Sauce ingredients and stir to combine.
Bring to a simmer for 6 to 8 minutes.

Recipe Notes

Shrimp Tacos with Southwest Watermelon Salsa

August 12, 2016 by Dinner Tonight

Tacos are a favorite food staple in Texas, and this Shrimp Taco recipe is a great and easy twist for a quick summer dinner. The cooked shrimp is a great way to include seafood in your diet, while the Southwestern Watermelon Salsa provides a flavorful, refreshing, and low sodium alternative to traditional salsa. You can use whole wheat tortillas to include more whole grains to your meal.

Mocha Rubbed Pot Roast

August 6, 2015 by Dinner Tonight

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

Beef roast is an great option for slow cooking and braising due to it being a less tender cut.

CourseMain Dish

Servings	Prep Time
8	5 minutes

Cook Time

6 hours

Servings	Prep Time
8	5 minutes

Cook Time

6 hours

Mocha Rubbed Pot Roast

Beef roast is an great option for slow cooking and braising due to it being a less tender cut.

CourseMain Dish

Servings	Prep Time
8	5 minutes

Cook Time

6 hours

Servings	Prep Time
8	5 minutes

Cook Time

6 hours

Ingredients

Mocha Rub

2 Tablespoons ground coffee beans
1 Tablespoon smoked paprika
1 teaspoon black pepper
1 Tablespoon unsweetened cocoa powder
1 teaspoon chili powder
1 teaspoon ground ginger
1/2 teaspoon sea salt

Roast

2 lb beef roast
1 cup brewed coffee
1 cup low-sodium beef broth
1/2 cup onion chopped
1/8 cup honey
3 Tablespoons balsamic vinegar

Servings:

Units:

Instructions

Rub- Mix all coffee, paprika, and all other spices in a shallow dish.
Pat the roast with a paper towel. Rub mixture over the the roast and rub it in well with your hands.
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

Sign up for our newsletter to get new recipes & tips!