Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Balsamic Chicken and Spinach Salad

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Texas produce is a great way to increase fresh vegetable consumption and eat local. The Balsamic Chicken and Spinach Salad recipe features fresh spinach which is a grows well in early spring. This delicious salad is a crowd pleaser for an easy springtime meal. 


Balsamic Chicken and Spinach Salad
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Servings
4 servings
Servings
4 servings
Balsamic Chicken and Spinach Salad
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Wash spinach and strawberries and set aside.
  3. Heat balsamic vinegar and honey in a saucepan to make Balsamic glaze. Heat until boiling and then reduce heat and simmer for approximately 15 minutes until thick enough to coat the back of a spoon. Set aside and let cool.
  4. Baste chicken breast with balsamic glaze , reserving some to drizzle over finished salad, and then grill or oven roast until it reaches an internal temperature of 165.
  5. Prepare the salad by placing spinach, sliced strawberries, and thinly sliced onion in a large bowl.
  6. Toast chopped peans in a dry skillet for 2-3 minutes.
  7. Slice the chicken breast and place on top of the salad, add toasted pecans, and a drizzle of the balsamic glaze.
Recipe Notes

Gnocchi and Summer Vegetables Sheet Pan Dinner

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Sheet pan dinners are a great way to cook a quick healthy meal for your family with minimal dishes. Try out this recipe next time you have a busy evening but still need a healthy meal to feed your kids.

Megan Glidden

Gnocchi and Summer Vegetables Sheet Pan Dinner
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Servings
10 1 cup servings
Servings
10 1 cup servings
Gnocchi and Summer Vegetables Sheet Pan Dinner
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Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Clean preparation area and wash hands
  2. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.
  3. Wash and prepare vegetables as noted.
  4. In a large bowl add red bell pepper, green bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, mushrooms, garlic, gnocchi, in a bowl. Stir to combine.
  5. Drizzle with olive oil and Italian seasoning, stir until well coated.
  6. Put vegetables and gnocchi on baking sheet and spread out evenly.
  7. Bake for 10 minutes and stir. Bake another 10 minutes or until gnocchi is plump and vegetables are tender.
  8. Remove baking sheet from oven and stir in spinach.
  9. Serve and Enjoy
Recipe Notes

Sautéed Vegetable and Potato Hash

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Hashbrowns don’t have to be for breakfast! Enjoy this savory Sauteed Vegetable and Potato Hash recipe any time of the day!

girl in white shirt

Sautéed Vegetable and Potato Hash
Sautéed Vegetable and Potato Hash
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Servings
6 1 cup servings
Servings
6 1 cup servings
Sautéed Vegetable and Potato Hash
Sautéed Vegetable and Potato Hash
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash hands and food preparation area.
  2. Heat 1 tablespoon of olive oil over medium-high heat. Add onions and sauté for about 3 minutes.
  3. To the onions, add peppers, zucchini, mushrooms, and seasonings. Stir to evenly distribute the seasonings. Cook for about 8 – 10 minutes, or until vegetables are cooked through.
  4. Remove all vegetables from the pan and set aside.
  5. Add 2 tablespoons of olive oil to the pan over medium-high heat. Add hashbrowns in an even layer. Cook for 12-15 minutes, occasionally stirring to ensure even browning.
  6. When the hashbrowns are cooked through, lower the heat, and add the sauteed vegetables. Stir to combine.
  7. Add spinach and stir gently to combine. Cook until spinach is just wilted.
  8. Evenly top with cheese and green onions, then serve.
Recipe Notes

nutrition facts label

Chocolate Banana Ice Cream

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This Chocolate Banana “Ice Cream” is a sweet treat to break the summer heat! This recipe can be used for dessert or even a midday snack for those kiddos with a sweet tooth! Bonus – it features a secret ingredient that picky eaters won’t be able to detect.


Chocolate Banana Ice Cream
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Servings
4 1/3 cup servings
Servings
4 1/3 cup servings
Chocolate Banana Ice Cream
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Servings
4 1/3 cup servings
Servings
4 1/3 cup servings
Ingredients
Servings: 1/3 cup servings
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Peel and slice the bananas into chunks, place them in a sealable container and freeze them for at least 2 hours.
  3. In a food processor or high-powered blender, place the frozen bananas, spinach, cocoa powder, and sugar. Process until very smooth - between 3-5 minutes.
  4. Place the processed "ice cream" in a loaf pan or similar container. Cover and freeze for at least 3-4 hours.
  5. Serve the chocolate banana ice cream and enjoy! Top with family favorites* such as chocolate chips, chopped pecans or coconut flakes.
Recipe Notes

*nutritional analysis does not include any toppings

Matcha Pea Soup

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It’s time to think beyond kale smoothies and matcha lattes. Here’s a new way to eat your greens, and it’s easy to make!


Matcha Pea Soup
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Matcha Pea Soup
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Instructions
  1. Heat oil in large saucepan over medium- low heat. Add minced garlic and cook until softened, but not browned, only for a couple of minutes.
  2. Add broth and bring to a boil. Meanwhile, in a small separate bowl, whisk matcha with hot water until dissolved and set aside for later.
  3. Then add frozen peas to large saucepan, let it simmer for a few minutes.
  4. Remove saucepan from heat and stir in spinach, parsley, green onion, lime juice, salt, and matcha water. Blend smooth with any of our methods to puree soup.
  5. Divide soup among serving bowls and top with sour cream and garnish with parsley.
Recipe Notes

*Adapted from Shape Magazine