Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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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Rating: 4.5
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Servings
4
Servings
4
Chicken Breast Frozen Multifunction Cooker
Votes: 2
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
Votes: 3
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
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

Broccoli Cheddar Egg Muffins

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These simple egg muffins are a great and delicious way to get an extra serving of veggies in at the start of your day!


Broccoli Cheddar Egg Muffins
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Servings
12 muffin
Servings
12 muffin
Broccoli Cheddar Egg Muffins
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Servings
12 muffin
Servings
12 muffin
Ingredients
Servings: muffin
Units:
Instructions
  1. Wash your hands and clean your cooking area and utensils. Rinse fresh broccoli head under cool running water. Preheat oven to 350 degrees F.
  2. In a bowl, combine eggs, water and seasonings (salt, pepper, garlic powder) and whisk until well combined and smooth.
  3. Prepare broccoli. If using fresh, cut into florets and place in microwave safe container with 1/2 cup water. Cover with microwave safe covering and steam for 4 minutes. When done, drain the broccoli and wait until cool enough to handle, chop into small pieces. If using frozen, follow package directions to steam, drain, and wait until cool enough to handle, chop into small pieces.
  4. Spray a nonstick muffin tin with nonstick cooking spray. Evenly distribute broccoli among muffin cups, pour egg mixture over broccoli up to about 2/3 full. Top with cheddar cheese.
  5. Bake for 14-16 minutes or until egg is done but cheese is not burnt.
Recipe Notes

Broccoli Cheddar Egg Muffins Nutrition Facts Serving size 1 muffin (78g) servings per container 12 Amount per serving Calories 80 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 130 mg 43 % Sodium 170 mg 7 % Total Carbohydrate 3 g 1 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 8 g Vitamin D 1 mcg 6 % Calcium 119 mg 10 % Iron 1 mg 6 % Potassium 152 mg 4 %

Pumpkin Pie Oatmeal

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Let’s put those pumpkin carving leftovers to use with this Slow Cooker Pumpkin Pie Oatmeal! Simply place all the ingredients in the pot, turn the cooker on 6-8 hours and let your house begin to smell like fall!


Pumpkin Pie Oatmeal
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Pumpkin Pie Oatmeal
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Ingredients
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Instructions
  1. Add all the ingredients into slow cooker and mix well. Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.
  2. After cooking, give the mixture a good stir as the oats will settle to the bottom. Portion into a bowl and serve.
  3. Optional: top with pecans, maple syrup and almond milk.
Recipe Notes

*Toppings are not calculated into the nutrition facts.

How to make your own pumpkin puree

Cinnamon Chocolate Cupcakes

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National Cupcake day is October 18th, and what better way to celebrate than with a deliciously cozy Cinnamon Chocolate Cupcake! Bonus: this recipe is a perfect one to get your kids to help you with, they’ll love getting in the fall spirit too!


Cinnamon Chocolate Cupcakes
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Rating: 5
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Servings
24 cupcakes
Servings
24 cupcakes
Cinnamon Chocolate Cupcakes
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Rating: 5
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Servings
24 cupcakes
Servings
24 cupcakes
Ingredients
Cupcakes
Frosting
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350 degrees F. Line cupcake pans with cupcake liners.
  2. In a large bowl, combine together pumpkin puree, water and cinnamon extract.
  3. Add chocolate pudding to mixture until blended. Add chocolate cake mix and beat for 2 minutes.
  4. Scoop batter into cupcake liners filling half way. Bake in oven for 25-28 minutes.
  5. Cool cupcakes completely on wire rack.
  6. For frosting: soften whipped topping and mix in sugar with cinnamon extract.
  7. Top completely cooled cupcakes with frosting, serve immediately or place in refrigerator until served.
  8. *Can garnish with ground cinnamon
Recipe Notes

Homemade Pumpkin Puree Recipe

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