Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Banana Nut Overnight Oats

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Let’s overnight it with our overnight oats! These recipes are a great way to satisfy your sweet tooth and start your day with a meal that includes heart-healthy ingredients.


Banana Nut Overnight Oats
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Servings
1 1 cup serving
Servings
1 1 cup serving
Banana Nut Overnight Oats
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Servings
1 1 cup serving
Servings
1 1 cup serving
Ingredients
Servings: 1 cup serving
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Instructions
  1. In a mason jar or tight seal container, place the rolled oats and almond milk. Stir together.
  2. Continue to add ingredients (banana, walnuts, vanilla extract, cinnamon, and Greek yogurt) and stir after adding each for even distribution.
  3. Once all the ingredients are mix, place in the refrigerator overnight or for 6-8 hours.
  4. Serve and enjoy! Overnight Oats are best when eaten within 3 days
Recipe Notes

Sweet Potato Casserole

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Don’t think about skipping this favorite side dish! We have created a nutritious Sweet Potato Casserole that satisfies all your Thanksgiving cravings!


Sweet Potato Casserole
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Servings
12 1/2 cup
Servings
12 1/2 cup
Sweet Potato Casserole
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Servings
12 1/2 cup
Servings
12 1/2 cup
Ingredients
Sweet Potatoes
Walnut Topping
Servings: 1/2 cup
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Instructions
Sweet Potatoes
  1. Wash your hands and clean your preparation area. Rinse sweet potatoes under cool running water prior to cooking.
  2. Preheat oven to 350*F.
  3. Place your mashed sweet potatoes in a large bowl. Add the eggs, salt, dried cranberries, and vanilla extract with the sweet potatoes and stir until well combined.
  4. Spread ingredients in a greased 9X13-inch baking dish.
Walnut Topping
  1. Using a spoon or baking spatula, mix walnuts, quick oats, and brown sugar in a bowl. Add softened butter and mix until well combined.
  2. Spread across the top of the sweet potatoes in the baking dish.
  3. Bake casserole for 20-25 minutes or until it reaches 145*F
Recipe Notes

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)
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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
Servings:
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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

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