Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Buffalo Chicken Sweet Potato

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Looking for a quick, budget-friendly meal?  Buffalo Chicken Sweet Potatoes combine lean protein, fiber-rich sweet potatoes, and bold buffalo flavor for a satisfying recipe that’s perfect for busy college students. 


Buffalo Chicken Sweet Potato
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Servings
1 servings
Servings
1 servings
Buffalo Chicken Sweet Potato
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Servings
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Servings
1 servings
Ingredients
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Instructions
  1. Clean and wipe your area.
  2. Wash and scrub sweet potato under cool running water.
  3. Poke holes in the sweet potato to let the steam escape.
  4. Wrap sweet potato on a damp paper towel and microwave for 3 minutes.
  5. Turn potato over and hole additional holes. Wrap up in the damp paper towel.
  6. Microwave for 2 additional minutes.
  7. Check with a fork that the potato is soft and fluffy.
  8. Microwave for 2 additional minutes if the potato is hard to poke through.
  9. In a separate bowl mix ½ can (2.5 ounces) of chicken with 1 tablespoon of buffalo sauce.
  10. Top meat mixture on potato and dollop with 2 tablespoons of Greek yogurt.
  11. Add green onions.
Recipe Notes

Buffalo Chicken Sweet Potato Nutrition Facts Serving size 1 potato with toppings (236g) 1 Amount per serving Calories 230 % Daily Value Total Fat 3 g 4 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 380 mg 17 % Total Carbohydrate 34 g 12 % Dietary Fiber 4 g 14 % Total Sugars 12 g Added Sugars 5 g 10 % Protein 18 g Vitamin D 0 mcg 0 % Calcium 80 mg 6 % Iron 1.5 mg 8 % Potassium 610 mg 15 %

Chicken Sausage and Vegetable Sheet Pan Meal

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This Chicken Sausage and Vegetable Sheet Pan Meal is designed for two! Perfect serving size and it all fits on one sheet pan – how easy is that!

Chicken Sausage and Vegetable Sheet Pan Meal
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Servings
2 servings
Servings
2 servings
Chicken Sausage and Vegetable Sheet Pan Meal
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Servings
2 servings
Servings
2 servings
Ingredients
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Instructions
  1. Preheat your oven to 400 Degrees F.
  2. Add sweet potatoes, brussels sprouts and red onion to a bowl. Toss in the olive oil and Italian herb blend.
  3. On a foil lined or parchment paper lined baking sheet, spread out the vegetables in a single layer. Add in the sliced chicken sausage evenly across the sheet pan.
  4. Place in the oven and cook for 15 minutes.
  5. Remove from oven and stir around the sausage and vegetables, making sure to reset everything into a single layer.
  6. Cook in the oven for another 10 to 15 minutes or until vegetables are cooked and sausage reaches an internal temperature of 165 Degrees F.
  7. While the vegetables and sausage are cooking, whisk together the mustard, maple syrup, apple cider vinegar and garlic clove.
  8. Drizzle the mustard sauce over the cooked vegetables. Serve warm.
Recipe Notes

Turkey and Wild Rice Soup

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Holiday leftovers got you down? Get creative and use that extra turkey in the fridge before you have to throw it away! This Turkey and Wild Rice Soup is the perfect way to reuse your turkey leftovers.

Megan Glidden

Turkey and Wild Rice Soup
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Servings
8 1 1/4 cup servings
Servings
8 1 1/4 cup servings
Turkey and Wild Rice Soup
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Servings
8 1 1/4 cup servings
Servings
8 1 1/4 cup servings
Ingredients
Servings: 1 1/4 cup servings
Units:
Instructions
  1. Wash hands and clean work space.
  2. In a heavy pot, melt butter over medium heat, add carrots, celery and onions. Cook until vegetables soften, and onions become translucent. Add garlic and cook another minute.
  3. Add chicken stock, wild rice, sweet potato, mushrooms, bay leaf, pepper and poultry seasoning. Stir to combine and continue to cook over low-medium heat. Stirring occasionally for 30-40 minutes.
  4. One rice is cooked, add turkey and Greek yogurt stir to incorporate and continue to cook until heated through.
  5. Stir in kale and cook until tender.
Recipe Notes

Sausage, Kale and White Bean Stew

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This yummy stew is packed with ingredients like kale, beans, and sausage to make it as flavorful as it is filling! Bonus, its a one-pot dish to make cleaning up a snap!


Italian Sausage Kale and White Bean stew in white bowl with a spoon and napkin ready to eat.
Sausage, Kale and White Bean Stew
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Servings
6
Servings
6
Italian Sausage Kale and White Bean stew in white bowl with a spoon and napkin ready to eat.
Sausage, Kale and White Bean Stew
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Rating: 5
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Remove casings from sausage.
  2. Coat a large nonstick skillet with cooking spray and heat.
  3. Add Italian sausage and onion to pan, and cook until sausage browns, stirring to crumble. Drain sausage and return to pan.
  4. Stir in potatoes, beans, garlic, and chicken stock; bring to a simmer.
  5. Cover and cook 7 minutes.
  6. Stir in chopped kale and rosemary, and cook for 4 minutes until kale wilts, stirring occasionally. Serve soup in 4–6 bowls, serving with parmesan cheese.
Recipe Notes