Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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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Rating: 3
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Servings
6
Servings
6
Pumpkin Chili
Votes: 1
Rating: 3
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Servings
6
Servings
6
Ingredients
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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
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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)
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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

Chicken Breast Frozen Multifunction Cooker

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Did you forget to take the chicken out of the freezer? Fear not! You can cook frozen chicken breasts in a multifunction cooker in minutes. Remember to always check the minimum internal temperature for doneness.


Chicken Breast Frozen Multifunction Cooker
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Servings
4
Servings
4
Chicken Breast Frozen Multifunction Cooker
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Rating: 4.5
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Place 4 frozen chicken breasts inside the pot of your multifunction cooker. Make sure to pull apart frozen breasts. Breasts can overlap each other.
  2. Pour 1 cup of water over the chicken breasts. Add any seasonings or spices.
  3. Close lid and seal, cook for 12 minutes on normal poultry setting.
  4. Once cook time is done, let the pressure release naturally for 5 minutes. Quick-release any remaining pressure and let sit for another 2-3 minutes.
  5. Open and remove lid. Insert a meat thermometer to check the internal temperature. Done poultry should reach 165 degrees F.
  6. Can replace water with juice or chicken stock for additional flavoring, look for low sodium and/or reduced-fat options! If using thin frozen chicken breasts, change the cooking time to 10 minutes.
Recipe Notes

Heat Up: 10 minutes

Timed Cook: 12 minutes

Release: 5 minutes

Nutrition information varies on the size of the chicken breast used, any spices or seasonings, and if broth is used instead of water.

Find more about the nutritional value of different cuts of chicken from the National Chicken Council. 

Charro Beans Multifunction Cooker

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Charro beans are a stewed pinto bean soup authentic to Mexican Cuisine. The pinto beans are flavored with bacon, chiles, spices, and vegetables. These beans are great as a side to any taco recipe! Store in a sealed container for 3-4 days in the refrigerator or freeze for up to 3 months.


Charro Beans Multifunction Cooker
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Rating: 5
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Cook Time 45 minutes Natural Pressure Release 45 minutes Total Time 1 hour 30 minutes
Servings
12 1/2 cup
Servings
12 1/2 cup
Charro Beans Multifunction Cooker
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Cook Time 45 minutes Natural Pressure Release 45 minutes Total Time 1 hour 30 minutes
Servings
12 1/2 cup
Servings
12 1/2 cup
Ingredients
Servings: 1/2 cup
Units:
Instructions
  1. Sort dried beans to remove debris. Using colander, rise well under cold running water.
  2. Set the cooker to sauté setting, cook the bacon until crisp. Remove the bacon from the cooker and place on a paper towel lined plate to drain excess fat. Leave remaining fat in pot.
  3. Add the onions and jalapeno (optional) into the cooker. Sauté stirring often, until the onions become translucent (2-3 minutes). Add the garlic and cook for no more than a minute.
  4. Press the keep warm/cancel button on the multifunction cooker. Stir in the beans, canned tomatoes with juices, broth, water, chili powder, black pepper, salt, bacon, and cilantro.
  5. Close the lid and cook on high pressure for 45 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 45 minutes. Release any pressure manually before opening lid.
Recipe Notes

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