Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Peachy Blueberry Sorghum Cobbler

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An easy and delicious cobbler that you can make 2 different ways.  Try this gluten-free recipe traditionally made in the oven, or quickly using your multifunction cooker.


Peachy Blueberry Sorghum Cobbler
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Servings
8
Servings
8
Peachy Blueberry Sorghum Cobbler
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Servings
8
Servings
8
Ingredients
Dough
Fruit Filling
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Instructions
Multifunction Cooker Instructions (Instant-pot)
  1. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Knead margarine into dry mixture with fork or hands until mixture is course. Pour in almond milk and combine. Set aside.
  2. Select the SAUTE function on normal heat, on your multifunction cooker. Pour frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice into the cooker. Cook together for 2 minutes until the fruit is defrosted and juices are released. Select CANCEL on the cooker to prevent burning. Add water and stir together.
  3. Pour batter over fruit mixture, do not stir or spread. Secure the lid.
  4. Select MANUAL or PRESSURE COOK on NORMAL HEAT for 12 minutes.
  5. After cooking is complete, use a NATURAL RELEASE (about 10 minutes) and let cool for a few minutes. Liquid should thicken as it cools. Serve warm.
Oven Instructions (exclude added water)
  1. Preheat oven to 375 degrees F. Melt 2 Tbsp. of margarine in an 8X8 baking dish in the oven. Once melted, set aside.
  2. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Add almond milk and combine. Set aside.
  3. In a medium bowl, combine frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice.
  4. Pour batter over melted margarine in pan, then slowly pour fruit filing mixture over batter. Do not stir or spread.
  5. Bake in oven for 40 minutes until fruit is bubbling and crust is brown.
  6. Store any leftover cobbler covered in the refrigerator for 3-4 days. To reheat, bake covered in a 350 degree F oven for 15-20 minutes until warm.
Recipe Notes

Recipes meets Dinner Tonight Recipe criteria with a per-serving Vitamin C content of above 10%

Chia Seed Pudding – Basic

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Chia Seeds are a trendy food product right now but people have been consuming chia seeds for thousands of years! Probably due to their great health benefits. Enjoy this yummy recipe for breakfast.


Chia Seed Pudding - Basic
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Servings
2 servings (1 cup)
Servings
2 servings (1 cup)
Chia Seed Pudding - Basic
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Servings
2 servings (1 cup)
Servings
2 servings (1 cup)
Ingredients
Servings: servings (1 cup)
Units:
Instructions
  1. Wash your hands and clean your area.
  2. Combine all ingredients in a bowl and mix well. You can use either a fork to beat, a whisk, or an electric mixer.
  3. Let stand for 15-20 minutes on the counter. Cover and refrigerate overnight.
  4. Pour into bowls and top with desired toppings - we recommend fresh fruit, nuts and/or granolas.
Recipe Notes

Strawberry Banana Shortcake

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Summertime was made for fun in the sun and the occasional sweet after an evening meal. You don’t have to discourage desserts at the dinner table when it comes to this low-fat dessert: Strawberry Banana Shortcake.

The Angel Food Cake recipe comes from our friends over at the USDA, check out the original recipe here, dress it up a little bit with our toppings!


Strawberry Banana Shortcake
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Servings
12
Servings
12
Strawberry Banana Shortcake
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Servings
12
Servings
12
Ingredients
Angel Food Cake
Strawberry Banana Topping
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Instructions
Angel Food Cake
  1. Preheat oven to 325F. In a large bowl, beat the egg whites until they are foamy (not stiff).
  2. Add the cream of tartar, and beat until stiff.
  3. Gradually beat in ½ C of sugar at a time until smoothly combined.
  4. Mix in vanilla.
  5. Mix in Salt.
  6. Gently fold in the flour.
  7. Pour the angel food cake mixture into an angel food tubular pan.*
  8. Bake for 1 hour and 15 minutes, or until the top is nicely browned.
Strawberry Banana Topping
  1. Add 1 lb. sliced strawberries and 3 sliced bananas to a bowl. Mix with 1 Tbsp. lemon juice.
  2. Add to the top of cooled angel food cake. Top with a dollop of whipped cream. Enjoy!
  3. Tips: *For easy cake pan removal, try using parchment paper in the bottom of the pan.
Recipe Notes

Grilled Pineapple with Whipped Fruit Dip

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This Grilled Pineapple with Whipped Topping Recipe is sure to be a crowd pleaser the next time you pull out the grill.


Grilled Pineapple with Whipped Fruit Dip
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Servings
6
Servings
6
Grilled Pineapple with Whipped Fruit Dip
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Servings
6
Servings
6
Ingredients
Fruit
Whipped Fruit Dip
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Instructions
  1. Make sure to start with a clean surface and clean hands
  2. Begin by heating up your grill to 450 degrees
  3. Slice pineapple into 12 wedges
  4. Place pineapple on grill and grill on each side for 4 minutes (8 minutes total).
  5. While pineapple is grilling, start by whipping the nonfat Greek Yogurt for 30 seconds on low and then for 2 minutes on a high speed.
  6. Add heavy whipping cream. Again, mix on low speed for 30 seconds and increase speed to high setting for 2 minutes.
  7. Add vanilla and agave and whip on high for another 2 minutes or until peaks are fluffy.
  8. Use as dip for grilled pineapple or top pineapple with whipped mixture and enjoy!
  9. Whipped fruit dip can be refrigerated up to 4 days.
Recipe Notes

Strawberry Oatmeal Cookie Balls

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Try this new fruity snack for National Oatmeal Cookie Day, April 30th!  Strawberry Oatmeal Cookie Balls are easy to make and take with you on-the-go for a “pick me up” treat.  My baby girl rolled them and my son’s soccer team made them disappear!


Strawberry oatmeal cookie balls recipe lined up and plated with a side of fresh strawberries.
Strawberry Oatmeal Cookie Balls
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Servings
16 cookie balls
Servings
16 cookie balls
Strawberry oatmeal cookie balls recipe lined up and plated with a side of fresh strawberries.
Strawberry Oatmeal Cookie Balls
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Servings
16 cookie balls
Servings
16 cookie balls
Ingredients
Servings: cookie balls
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Instructions
  1. Clean your area and wash your hands before you begin.
  2. Use a food processor to blend the dates, strawberries, vanilla extract, oats, and almonds together.
  3. Process until the almonds are in pieces but not completely ground.
  4. Spoon out mixture** and roll into a small ball, place on a plate and refrigerate for 20-30 minutes or up to an 1 hour.
  5. Clean food processor and add coconut flakes. Process until broken down into small pieces.
  6. Pour out coconut onto a clean plate and roll chilled balls over coconut, topping well.
  7. Store in a sealed container in the refrigerator for up to 5 days. You can also store in plastic wrap or plastic bags.
  8. **use 1 Tbsp. measuring spoon to scoop out mixture from processor before rolling.
Recipe Notes

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