Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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

Apple and Cheddar Galette

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Our Apple and Cheddar Galette is the perfect appetizer for a family gathering or a girls’ night! Either way, you’re sure to impress your friends and family. Pair with a glass of white wine such as Viognier, Albarenio, or Chardonnay.


Apple and Cheddar Galette
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Servings
12 servings
Servings
12 servings
Apple and Cheddar Galette
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Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
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Instructions
  1. Preheat oven to 400 Degrees F.
  2. Line two baking sheets with parchment paper or a silicone baking mat.
  3. Roll out a sheet of puff pastry on each lined baking sheet.
  4. Arrange apple slices overlapping but in a single layer in the center of the each puff pastry sheet, leaving ½ and inch of pastry exposed all the way around.
  5. Top the apple slices with cheddar cheese, 2 ounces on each.
  6. Drizzle 4 teaspoons of honey on top of apples and cheese and sprinkle ½ teaspoon of fresh thyme leaves on each galette.
  7. Fold the ½ inch border of pastry inward to create a crust. Whisk egg and water together and brush over edges of puff pastry.
  8. Bake in the oven for 400 Degrees F for 18-22 minutes or until pastry has browned and apple has softened slightly. Makes 2 galettes.
Recipe Notes

One Pot Lentil Soup

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Need a hearty and quick pantry staple dinner option? Look no further than our One Pot Lentil Soup! Packed with lentils, potatoes and spinach, this soup powerhouse is easy to make and a great meat-free option!   


one pot lentil soup
One Pot Lentil Soup
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Servings
6 1.5 Cups
Servings
6 1.5 Cups
one pot lentil soup
One Pot Lentil Soup
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Servings
6 1.5 Cups
Servings
6 1.5 Cups
Ingredients
Servings: 1.5 Cups
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Instructions
  1. In a large pot, add avocado oil. Add in the garlic, diced onion, diced carrot, and diced celery. Cook for 2-3 minutes until carrots and celery are soft, stirring frequently.
  2. Add tomato paste, tomato sauce, and lentils to the pot and combine with the carrot and celery mixture. Cook for 1 minute.
  3. Add canned potatoes to the pot.
  4. Pour in 2 cups water and 2 cups chicken broth.
  5. Add in black pepper, oregano and cumin. Stir to combine, cover, and bring to a boil.
  6. Reduce heat to medium low and simmer for 25 minutes until lentils are cooked.
  7. With a handheld emulsion blender, briefly emulsify about ¼ of the soup in the pot while leaving the texture chunky. If using a regular blender, remove ¼ of the soup and add the blender. Blend until smooth and place back in the pot.
  8. Stir in spinach leaves into the soup and let simmer for 5 more minutes or until spinach is wilted.
Recipe Notes

Banana Split Cake

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A banana split that is just over 150 calories per serving, this cake is a sweet treat….cool and refreshing without the brain freeze! 


banana split cake slice
Banana Split Cake
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Servings
20 1/20th of cake
Servings
20 1/20th of cake
banana split cake slice
Banana Split Cake
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Servings
20 1/20th of cake
Servings
20 1/20th of cake
Ingredients
Servings: 1/20th of cake
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Instructions
  1. Preheat oven to temperature called for on the cake mix box. Use a 9 x13 inch baking dish.
  2. In a large bowl, combine the cake mix, yogurt, water, and egg whites. Mix with electric mixer until combined and then mix on medium for about 2 minutes. Pour into the baking dish and bake according to the cake mix directions.
  3. Allow the cake to cool completely. Use a fork or end of a wooden spoon to pierce cake in rows, about ½ inches apart.
  4. In a medium bowl, whisk together instant vanilla pudding and skim milk.
  5. Pour pudding over cake, wiggle dish to help pudding settle into holes.
  6. Arrange sliced bananas, strawberries and drained crushed pineapple evenly over the pudding.
  7. Spread thawed whipped topping over fruit and refrigerate for 3 hours or overnight.
  8. Note: Keep cake refrigerated. Can store for 2 days, covered in refrigerator.
Recipe Notes

nutrition label

One serving of Banana Split Cake provides 13.7% Daily Value of Vitamin C 

Maraschino cherries may contain added sugars  

One serving of Banana Split Cake includes approximately 1.5 grams or 3% DV of added sugars

Spicy Lentil and Quinoa Bowl

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This Spicy Lentil and Quinoa Bowl is packed full of hearty plant-based proteins.


Spicy Lentil and Quinoa Bowl
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Servings
6 1 cup servings
Servings
6 1 cup servings
Spicy Lentil and Quinoa Bowl
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Wash hands and sanitize preparation surfaces.
  2. Place a large skillet over medium heat. Add olive oil.
  3. Once the olive oil is heated, add the onion, jalapeno, bell pepper, and garlic. Cook for 5 –7 minutes or until the onions are translucent.
  4. .Next, add quinoa, lentils, and tomatoes to the cooked vegetables. Cook for 5 minutes, stirring continuously to ensure ingredients are well combined.
  5. Add beans, corn, water, and dry seasonings and stir to combine.
  6. Allow the dish to boil, cover it with a lid, then let it simmer for approximately 30 minutes. Garnish with cilantro and enjoy!
Recipe Notes