Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cherry Orange Cranberry Sauce

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This delicious sauce makes good use of your pressure cooker and leaves room on your stovetop for more delicious holiday dishes. Tangy with a touch of orange, this sauce is great as a side or as a fun way to enjoy sandwiches from your holiday leftovers.


Cherry Orange Cranberry Sauce
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Servings
10 servings
Servings
10 servings
Cherry Orange Cranberry Sauce
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Servings
10 servings
Servings
10 servings
Ingredients
Servings: servings
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Instructions
  1. Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid.
  3. Select sauté function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off the pressure cooker and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For the best flavor, bring to room temperature before serving.
Recipe Notes

Mini Apple Pies Airfryer

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Craving something sweet? These quick and easy mini apple pies are perfect for a snack or holiday dessert! Just mix diced apples with cinnamon, maple syrup, coconut oil and sugar, fill store bought wonton wrappers, and air fry until golden. Serve warm with vanilla ice cream for an extra treat!


Mini Apple Pies Airfryer
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Servings
10 wontons
Servings
10 wontons
Mini Apple Pies Airfryer
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Servings
10 wontons
Servings
10 wontons
Ingredients
Ingredients
Apple Filling
Sauce
Servings: wontons
Units:
Instructions
Apple Pie Filling
  1. Preheat airfryer to 380 degrees F and spray with Spray oil.
  2. In a medium mixing bowl, add the peeled apple cubes and toss with 1 tablespoon maple syrup, coconut oil, sugar and cinnamon
  3. Add mixture to air fryer basket in an even single layer.
  4. Airfry for 10-14 minutes, shaking half way through. They should be soft and golden.
  5. Remove from airfryer and toss with remaining 1 tablespoon of maple syrup.
Sauce
  1. Boil the dates in a saucepan with just enough water to cover for 10 minutes.
  2. Drain, but reserve 4 tablespoons of the water and let sit until cool to the touch. Lightly chop dates and place in food processer with coconut milk, maple syrup, cinnamon and reserved water. Blend until super smooth.
  3. Pour sauce back into the saucepan and bring to a rolling boil. Simmer for about 5 minutes or until sauce thickens.
Assembly
  1. Lay out wonton wrappers out on a flat surface.
  2. Place 1 ½ teaspoons of the apple mixture in the middle of the wonton wrapper.
  3. Place 1 teaspoon of the caramel sauce on top of filling.
  4. Using the back of the teaspoon, dip it in the caramel sauce and run it along the edges of the wonton wrapper
  5. Pull the 4 edges of the wrapper up in a little bunch and pinch together to secure.
  6. Place assembled wonton wrappers in the airfryer until full and spray with spray oil to coat the wontons.
  7. Close airfryer and bake at 350 degrees F for 7 minutes.
  8. When baked, remove wontons from airfryer and drizzle with caramel sauce if desired.
Recipe Notes

Cottage Cheese Cheesecake

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This creamy cottage cheese cheesecake can be made with a few ingredients, a blender and some time (to bake)! Not only is does it taste delicious, but it also has over half the amount of calories as regular cheesecake. Top it with your favorite fruit or jam and enjoy!


Cottage Cheese Cheesecake
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Servings
12 slices
Servings
12 slices
Cottage Cheese Cheesecake
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Servings
12 slices
Servings
12 slices
Ingredients
Cheesecake Crust
Cottage Cheese Cream Filling
Servings: slices
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Instructions
Cheesecake Crust
  1. Preheat oven to 320°F (160°C). Grease bottom and sides of a 9 inch (20 cm) springform mold with butter or line it with parchment paper.
  2. Place graham crackers, butter and maple syrup in a food processor or high speed blender and pulse until they become fine crumbs. The mixture should resemble wet sand.
  3. Transfer the mixture into the prepared springform mold, and gently press it down with your hands, a spoon, or the bottom of a glass.
  4. Bake the graham crackers crust for 15 minutes while preparing the cream.
Cottage Cheese Cream Filling
  1. After baking the crust, preheat the oven to 350°F (180°C).
  2. Add to a food processor or blender cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract and lemon juice. Process until smooth and creamy.
  3. Pour the cottage cheese mixture over the baked crust, then use a spatula or spoon to spread it evenly.
  4. Bake cottage cheese cheesecake for 40 to 45 minutes, or until it has set.
  5. Once the cheesecake is baked, let cool at room temperature first, then refrigerate for at least 8 hours before serving.
  6. *Serve with fresh fruit, jam, or your favorite sauce.
Recipe Notes

*Nutritional information does not include additional fruit, jam or additions.

Black Bean and Rice Stuffed Bell Peppers

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If you are looking for a heart-healthy dinner for two, this meal is for you. The stuffed peppers are low in sodium yet full of flavor. The fiber and protein create a filling meal that is delicious and easy to prepare.


Black Bean and Rice Stuffed Bell Peppers
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Servings
2 servings (1 pepper each)
Servings
2 servings (1 pepper each)
Black Bean and Rice Stuffed Bell Peppers
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Servings
2 servings (1 pepper each)
Servings
2 servings (1 pepper each)
Ingredients
Servings: servings (1 pepper each)
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 375 degrees.
  3. Cook rice according to package directions but omit the salt.
  4. Wash the bell peppers, then remove the tops, seeds, and membranes. Place peppers, cut side up, in a loaf pan.
  5. Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and jalapeno. Cook for 5 minutes over medium heat, stirring frequently. Onion will look translucent when ready.
  6. Add rice, black beans, tomato, cilantro, cumin, and chili powder. Continue to cook while stirring for another 3-4 minutes. Remove from heat.
  7. Divide the filling between the two peppers.
  8. Pour ¼ cup water in the bottom of the loaf pan. Cover the pan with foil and bake for 30 minutes. After 30 minutes, check that the peppers are getting tender. Remove foil and bake an additional 15 minutes.
  9. Serve the peppers warm with fresh cilantro. You can also add salsa or sour cream for your taste preference.*
Recipe Notes

*Salsa, sour cream and other toppings not reflected on the nutrition label.

Chicken and Gnocchi Dumplings

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If you love classic Chicken and Dumplings, you’ll love our healthy twist using pantry staples like dry gnocchi in place of traditional dumplings. This recipe also gets an additional fiber and protein boost from an unexpected source: blending white cannellini beans and stirring into the broth close to the end of the cooking time!

Chicken and Gnocchi Dumplings
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Servings
6 1 cup servings
Servings
6 1 cup servings
Chicken and Gnocchi Dumplings
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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. Begin with a clean prep area and poached chicken breasts, cooled and shredded. Set chicken aside on plate.
  2. In a large stock pot or Dutch oven over medium high heat, add olive oil to heat. Stir in chopped yellow onion, then add chopped frozen celery and frozen peas and carrots into the pot, and saute until they begin to soften (around 3-4 minutes).
  3. Add thyme, bay leaves, parsley, salt and pepper in with vegetable mixture, stirring to coat. Continue sauteing an additional 2 minutes.
  4. Add minced garlic cloves and sauté an additional 30 seconds, stirring carefully to make sure the garlic doesn’t burn.
  5. Add poached shredded chicken into the pot with vegetable and seasoning mixture. Pour in chicken broth, and stir well.
  6. Bring soup mixture to a low boil; reduce heat and simmer on low heat for 15-20 minutes to let flavors combine.
  7. While soup is simmering, add drained and rinsed cannellini beans into a high speed blender with 1 cup of water. Blend until well pureed.
  8. In the last 5 minutes of cooking time, add cannellini bean puree into soup mixture, stirring to combine well.
  9. Stir potato gnocchi into pot, and continue cooking until gnocchi dumplings float to the top. Serve hot, and enjoy!
Recipe Notes

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