Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Corn on the Cob

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In less than 15 minutes, you can have fresh, crunchy, sweet corn on the cob cooked perfectly in your Instant Pot.  Add corn on the cob to your grocery list for a juicy and delicious addition to your meal. Choose lower fat toppings such as lime juice, chopped fresh cilantro, chili powder, or reduced-fat sour cream.


Corn on the Cob
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Servings
6 1 ear
Servings
6 1 ear
Corn on the Cob
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Servings
6 1 ear
Servings
6 1 ear
Ingredients
Servings: 1 ear
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Instructions
  1. Insert the metal trivet into the inner pot of your 6-quart* cooker. Pour in 1 cup of water.
  2. Place the ears of the corn on the trivet, alternate the direction of the ears of corn in each layer. Three ears of corn on the bottom, three on top.
  3. Close the lid of your cooker set the steam release valve to a sealed position.
  4. Press MANUAL or PRESSURE COOK button for 2 minutes on HIGH PRESSURE.
  5. Quick-release after the alarm sounds, carefully remove the lid.
  6. Serve corn on the cob with your favorite toppings and seasonings.
  7. *For 8 quart Instant Pot: use 8 Ears of Corn with 1 ½ cups of water
Recipe Notes

Roasted Poblano and Creamy Corn Soup

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Pass the poblano soup porfavor! This soup is creamy, smooth, and has just the right amount of spice.  The roasted poblano peppers blend deliciously well with sweet corn.  A delightful meal for staying warm during the winter or using up the corn from the garden during the summer.  This perfect soup can also be stored and packed for lunch with a salad or sandwich.


Roasted Poblano and Creamy Corn Soup
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Servings
6 1 cup servings
Servings
6 1 cup servings
Roasted Poblano and Creamy Corn Soup
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6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered.
  2. Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes. (This process makes peeling the skin easier.) Once cooled, peel skin with a knife and remove stems and seeds. Dice peppers and set aside.
  3. Over low to medium heat, warm oil in a large pot and add onion and garlic to sauté until soft.
  4. Add diced poblano, drained corn, paprika, salt, pepper, broth, and water. Combine and simmer for 25 minutes covered.
  5. Remove from heat and cool slightly. Blend soup in pot until smooth using an immersion blender, or scoop into a regular blender.
  6. Slowly stir in milk to soup in the pot and add lime juice. Reheat soup stirring in shredded cheese until smooth and melted.
  7. Serve in bowls and top with garnishes such as cilantro, lime, diced jalapenos, a slice of avocado, or reduced-fat sour cream.
  8. **Peppers can also be roasted on an open flame over the grill or using a griddle.
Recipe Notes

**Additional topping such as avocado and sour cream can alter the nutrition facts food label.

Pumpkin Chili

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The nights are starting to cool off! Warm you and your family back up with this delicious pumpkin chili recipe! In this dish, veggies provide essential nutrients, beans that provide fiber and protein, and lean beef that also increase the protein content. This is a chili dish that you can feel good about serving to your family and friends!


Pumpkin Chili
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Servings
6
Servings
6
Pumpkin Chili
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Rating: 3
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Heat oil in a large pot over medium high heat.
  3. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender.
  4. Add lean beef and cook until browned.
  5. Add diced tomatoes, pumpkin puree, water, chili powder, cumin, and bring to a boil.
  6. Reduce heat to medium low and add beans.
  7. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
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
Servings:
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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%

Blueberry Lemonade

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A refreshing lemonade lower in sugar that will help hydrate you this summer.  Our Blueberry Lemonade recipe can be made with either fresh or frozen blueberries which are a high antioxidant super fruit.


Blueberry Lemonade
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Rating: 4.5
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Servings
8 servings (2 quarts total)
Servings
8 servings (2 quarts total)
Blueberry Lemonade
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Rating: 4.5
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Servings
8 servings (2 quarts total)
Servings
8 servings (2 quarts total)
Ingredients
Servings: servings (2 quarts total)
Units:
Instructions
  1. Clean your area and wash your hands before you begin.
  2. Combine blueberries and 1 cup of water in a blender until liquefied: about 1 min.
  3. Using a mesh strainer over the mouth of a 2-quart pitcher, pour the blueberry puree slowly to strain. Use a spoon to move puree back and forth over the mesh strainer to drain liquid.
  4. Add agave nectar into freshly squeezed lemon juice, stir well.
  5. Pour in agave nectar and lemon juice into a pitcher, stir.
  6. Add the remaining 5 cups of water to the pitcher and stir.
  7. Serve over ice. Add blueberries, thinly sliced lemon, or mint for garnish.
  8. Store in the refrigerator for 2-3 days.
  9. ** Stir lemonade before pouring. **Blend frozen blueberries longer to liquify.
Recipe Notes

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