Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Strawberry Basil Lemonade

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Needing a way to use up those herbs from your garden or a twist on a classic lemonade try out this Strawberry Basil Lemonade for a refreshing cool down this summer.


Strawberry Basil Lemonade
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Servings
16 3/4 cup servings
Servings
16 3/4 cup servings
Strawberry Basil Lemonade
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Servings
16 3/4 cup servings
Servings
16 3/4 cup servings
Ingredients
Strawberry Basil Puree
Lemonade
Servings: 3/4 cup servings
Units:
Instructions
Strawberry Puree
  1. Wash the strawberries and basil until cold running water.
  2. Remove green stem from the strawberries and slice in half. Remove the basil leaves from the stem.
  3. Place the halved strawberries and basil leaves in a food processor and ยฝ cup of water. Blend until a smooth mixture.
  4. Pour into a small bowl and store in the refrigerator for at least an hour up to 3 days.
Lemonade
  1. Pour Basil Strawberry puree thru a mesh strainer over a bowl. Use a spoon to move the puree back and forth over the mesh strainer to drain the liquid.
  2. Pour the strained Basil Strawberry puree into a 2-quart pitcher
  3. Add lemon juice, 7 1/2 cups of water, and stevia and stir until mixed
  4. Place in the refrigerator to chill until serving or serve over ice.
Recipe Notes

Vitamin C = 11.94% DV

Chicken Garden Spring Rolls

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Wrap in a balanced lunch by adding fruit in unexpected ways! For a balanced diet children need 1-2 cups of fruit a day and adults 1 ยฝ-2 cups per day.


Chicken Garden Spring Rolls
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Servings
4 servings (2 spring rolls)
Servings
4 servings (2 spring rolls)
Chicken Garden Spring Rolls
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Servings
4 servings (2 spring rolls)
Servings
4 servings (2 spring rolls)
Ingredients
Poppy Seed Dressing
Spring Rolls
Servings: servings (2 spring rolls)
Units:
Instructions
Poppy Seed Dressing
  1. Wash hands and clean the preparation area.
  2. Combine all ingredients for dressing in a bowl and mix until smooth.
  3. Refrigerate until ready to serve spring rolls.
Spring Rolls
  1. Rinse produce under cool running water, and pat to dry.
  2. Prepare all produce and chicken as directed. Set aside.
  3. Fill a pie pan/dish with warm water. Place spring roll wrapper in water or 30 seconds or until softened. Remove wrapper from water and let water drip off. Place on clean surface.
  4. Layer 2-3 strawberry slices, 2-3 mandarin orange wedges, purple cabbage, Persian cucumbers, 2-3 slices chicken breast and green leaf lettuce down onto softened wrapper.
  5. To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed.
  6. Be mindful of overstuffing your roll, rice paper can break if overfilled.
  7. Repeat until you have 8 prepared spring rolls.
  8. Cover spring rolls with a wet paper towel to keep moist until ready to serve.
  9. Serve spring rolls with dressing on the side as a dip.
Recipe Notes

Chocolate Mug Cake

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What better way to indulge in a little bit of chocolate than an easy Chocolate Mug Cake just for you? Just mix ingredients in your favorite coffee mug, pop it in the microwave and it is ready for you! You can also tailor this recipe with your favorite nuts or berries. Either scoop it out or eat it right out of the mug!1


Chocolate Mug Cake
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Servings
1
Servings
1
Chocolate Mug Cake
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Servings
1
Servings
1
Ingredients
Servings:
Units:
Instructions
  1. Wash hands before beginning preparation.
  2. Mix all dry ingredients into an 8 oz. Coffee mug
  3. Add in wet ingredients (mashed banana, almond milk, vanilla extract) to dry mixture and mix well.
  4. Fold in chocolate chips gently.
  5. Bake in microwave on high for 1 minute and 20 seconds
  6. After baking, top with strawberries and slivered almonds. Enjoy!
Recipe Notes

Lemon Berry Almond Cake

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Looking for a summer treat that is oh so BERRY sweet? Our Lemon Berry Almond Cake combines a light lemony cake topped with fresh Texas berries!


Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Ingredients
Cake
Topping
Servings: servings
Units:
Instructions
  1. Wash your hands and clean your cooking area. Pre-heat oven to 350 degrees Fahrenheit
  2. In a large mixing bowl, combine the cake mix, lemon pudding, yogurt, egg whites, and water. Mix contents together for 3-5 minutes until well blended.
  3. Spray a 9x11 baking pan using a non-stick cooking spray.
  4. Pour cake batter into the cake pan and bake for 35-40 minutes.
  5. To begin the topping, place the vanilla pudding and milk in a medium mixing bowl and combine. Once mixed, fold in the thawed whipped topping.
  6. Once the cake is done and cooled, add cake topping. Finally, top the cake with almonds and berries. Serve and enjoy!
Recipe Notes

Fig, Strawberry and Arugula Salad

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This simple salad features summertime favorites such as fresh figs and strawberries, enjoy as a light lunch or as a side salad for dinner.


Fig, Strawberry and Arugula Salad
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Servings
2 main salads
Servings
2 main salads
Fig, Strawberry and Arugula Salad
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Servings
2 main salads
Servings
2 main salads
Ingredients
Servings: main salads
Units:
Instructions
  1. Wash hands and clean preparation area. Rinse all fruits and vegetables under cool running water before use.
  2. Toss the arugula and balsamic vinaigrette together in a large bowl to coat evenly. Arrange the arugula in bowls depending on if you are making two servings for main salads, or four servings for side salads.
  3. Divide the sliced strawberries and figs among your servings. Top with the toasted pecans.
  4. Serve immediately.
Recipe Notes

*Recipe makes 2 main salads or 4 side salads

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