Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chicken, Mushroom and Caramelized Onion Flatbread

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Bring bold Texas flavor to your table with this Chicken, Mushroom & Caramelized Onion Flatbread! 🍕✨ Sweet, slow-caramelized Texas 1015 onions and savory Texas-grown mushrooms layer beautifully over tender chicken and a creamy, protein-packed garlic white sauce. Finished with fresh mozzarella, parsley, and a drizzle of balsamic glaze, this flatbread is the perfect balance of comfort and fresh flavor. 

Using local Texas produce not only adds incredible taste — it also supports our Texas farmers. Give it a try and enjoy a slice of Texas-grown goodness! 

 

Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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Servings
4 servings
Servings
4 servings
Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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Servings
4 servings
Servings
4 servings
Ingredients
Pizza Base:
Caramelized Onions
Mushroom Mixture:
Garlic White Sauce
Servings: servings
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Instructions
Caramelized Onions:
  1. Slice onions into thin, even strips.
  2. In a sauté pan, heat olive oil over medium heat. Add the onions and cook until they start to become translucent and soft.
  3. Turn the heat down to low. Add cooking wine to deglaze the pan. Cook for at least 20 minutes or until onions become a deep caramel-brown. Stir every 5 minutes to encourage even browning.
Mushroom Mixture:
  1. To a saucepan, add water and bring to a simmer
  2. Add paprika, garlic powder, and black pepper. Allow to simmer for 1 minute.
  3. Add in sliced mushrooms and cook on medium heat until they become soft.
  4. Add Balsamic vinegar and cook for 1-2 minutes on medium heat.
  5. Drain the mushrooms and save the hot liquid.
Garlic White Sauce:
  1. To a blender, add the cottage cheese, garlic cloves, salt, and black pepper. Then, add 2-3 T of hot mushroom liquid from the previous step. Blend until completely smooth. Add more hot liquid, if needed, to make it smoother.
Assemble Flatbread:
  1. Lay the flatbread on a sheet pan. Spread the Garlic White Sauce all over the top.
  2. Add Mushroom Mixture on top of the sauce.
  3. Next, add a thin layer of Caramelized Onions over the mushrooms.
  4. Finally, top with fresh mozzarella cheese.
  5. Bake or air fry at 400-degrees F for 10-15 minutes.
  6. Slice into 8 slices, top with chopped parsley and drizzle with Balsamic glaze. Enjoy!
  7. Notes: You can broil for 1 minute at the end of the baking time to make the cheese extra bubbly. Use any variety of mushrooms that you like.
Recipe Notes

Lentil Soup

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Nothing says comfort like a bowl of delicious lentil soup! Hearty, flavorful, and packed with plant-based protein and fiber.  This soup is perfect for busy weeknights or cozy weekends. 


Lentil Soup
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Servings
8 1 cup servings
Servings
8 1 cup servings
Lentil Soup
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean and prep your area.
  2. In a large Dutch oven, heat oil over medium heat. Stir in carrots, garlic, celery and onion. Cook until vegetables are soft and lightly golden, 5 to 7 minutes.
  3. Stir in tomatoes, tomato paste, thyme, cumin, salt and pepper. Cook for 2 to 3 minutes making sure all the paste is dissolved into the soup.
  4. Stir in vegetable broth, water and lentils. Bring to a boil. Cover, reduce heat to medium-low, and cook until the lentils are tender, 35 to 40 minutes.
  5. Stir in kale and cook for 7 minutes.
  6. Serve and ENJOY!!
  7. Tips: This Lentil Soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months.
Recipe Notes

Lentil Soup Nutrition Facts Serving size 1 cup servings per container 8 Amount per serving Calories 200 % Daily Value Total Fat 9 g 12 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 540 mg 23 % Total Carbohydrate 25 g 9 % Dietary Fiber 8 g 29 % Total Sugars 8 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 91 mg 8 % Iron 4 mg 20 % Potassium 707 mg 15 %

Slow Cooker French Onion Roast

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This French Onion Roast cooks low and slow in your slow cooker for an impressive roast! Perfect for a cold day or a busy week.

 

Slow Cooker French Onion Roast
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Servings
16 4 ounce servings
Servings
16 4 ounce servings
Slow Cooker French Onion Roast
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Servings
16 4 ounce servings
Servings
16 4 ounce servings
Ingredients
Servings: 4 ounce servings
Units:
Instructions
  1. In a skillet heat the olive oil over low to medium heat, add the onions and cook until the onions are almost caramelized. Use up to 2 tablespoons of water to help in the cooking process if onions start to stick to the pan. This takes about 30-35 minutes.
  2. In a slow cooker place the beef roast, caramelized onion, and garlic.
  3. Add the balsamic vinegar, beef broth, worcestershire sauce, salt, pepper and fresh thyme.
  4. Cook on high for 4-6 hours or on low for 8-10 hours.
  5. Note: the onions can be caramelized the day before and stored in the refrigerator until ready to add to the slow cooker.
Recipe Notes

Slow Cooker French Onion Pot Roast Nutrition Facts Serving size 4 ounces meat + 1/4 cup liquid (180g) 16 Amount per serving Calories 190 % Daily Value Total Fat 7 g 9 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 75 mg 25 % Sodium 200 mg 9 % Total Carbohydrate 4 g 1 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0.1 mcg 0 % Calcium 30 mg 2 % Iron 2.6 mg 15 % Potassium 450 mg 10 %

Slow Cooker Barbecue Chicken Thighs

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This Slow Cooker Barbecue Chicken Thighs recipe is the perfect starting point for a stress-free week. With minimal prep and hands-off cooking, you’ll have tender, flavorful chicken ready to enjoy—and ready to reuse. Cooking extra chicken at the beginning of the week saves time later and opens the door for creative leftovers, like tostadas and casseroles, that make mealtime easier and more flexible.


Slow Cooker Barbecue Chicken Thighs
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Slow Cooker Barbecue Chicken Thighs
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Instructions
  1. Remove excess fat from the chicken thighs.
  2. Spray the slow cooker with nonstick cooking spray.
  3. Place the chicken thighs in the slow cooker.
  4. Combine the barbecue sauce and water and pour over the chicken in the slow cooker.
  5. Cook on high for 4-6 hours or low for 6-8 hours and ensure chicken reaches a minimum internal temperature of 165 Degrees F.
Recipe Notes

Nutrition Facts Serving size 4 ounces (173g) 12 Amount per serving Calories 170 % Daily Value Total Fat 5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 105 mg 35 % Sodium 380 mg 17 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 4 % Total Sugars 6 g Added Sugars 4 g 8 % Protein 23 g Vitamin D 0 mcg 0 % Calcium 20 mg 2 % Iron 1.7 mg 10 % Potassium 430 mg 10 %

Beef Teriyaki Skillet

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Make weeknight dinners easy with this flavorful beef teriyaki skillet. Tender beef, colorful vegetables, and a rich teriyaki glaze come together for a quick, delicious meal that’s simple to prepare and sure to impress. 


Beef Teriyaki Skillet
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Servings
4 servings
Servings
4 servings
Beef Teriyaki Skillet
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Servings
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Servings
4 servings
Ingredients
Teriyaki Sauce
Skillet
Servings: servings
Units:
Instructions
Teriyaki Sauce
  1. Prepare onion, ginger and garlic.
  2. In a small saucepan add soy sauce, water, brown sugar, crushed red pepper, onion, garlic, ginger, and rice vinegar.
  3. In a separate small bowl make a paste with water and corn starch. Whisk the paste into the saucepan.
  4. Bring the saucepan to a boil over high heat and then reduce to a low heat.
  5. Stirring occasionally, simmer for 5-7 minutes or until desired thickness is achieved.
  6. Store in an airtight glass container in the refrigerator for up to 1 week.
Skillet
  1. On a clean cutting board, trim any excess fat from the flank steak. Slice steak into ½ inch slices.
  2. On a separate cutting board from the steak cutting board (to avoid cross contamination) dice red bell pepper.
  3. Add ½ tablespoon of sesame oil to pan and cook steak to desired doneness with an internal temperature of 145 degrees. Transfer cooked steak to a bowl, keep warm.
  4. Add remaining sesame oil to pan and sauté garlic. Once garlic is cooked, add vegetables and cook thoroughly.
  5. Add cooked steak back to pan with cooked vegetables. Add teriyaki sauce and mix with all vegetables and steak.
  6. Enjoy this easy and quick weeknight recipe!
Recipe Notes

Beef Teriyaki Skillet Nutrition Facts Serving size 1 cup servings per container 4 Amount per serving Calories 210 % Daily Value Total Fat 8 g 10 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 480 mg 21 % Total Carbohydrate 8 g 3 % Dietary Fiber 2 g 7 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 44 mg 4 % Iron 2 mg 10 % Potassium 529 mg 10 %

Busy with life? Use a low sodium Teriyaki Sauce from the store.  Or make the recipe above and store it in your refrigerator for future use. Store bought teriyaki sauce will affect nutritional qualities of final recipe.