Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Ravioli Bake

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This easy weeknight recipe is perfect for busy families—just layer, bake, and enjoy a warm, cheesy meal that tastes like comfort food without the hassle. With familiar flavors and pasta that even picky eaters love, it’s a kid-friendly win that’s sure to make it into your regular dinner rotation.


Ravioli Bake
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Servings
12 1 cup servings
Servings
12 1 cup servings
Ravioli Bake
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Servings
12 1 cup servings
Servings
12 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Preheat your oven to 375 Degrees F.
  2. In a pot, sauté the ground beef, onion, and garlic until the beef is browned and the onion is soft.
  3. Add the diced tomatoes, tomato paste, herb blend, sugar, salt and water. Cook until spices are blended and sauce is heated through.
  4. In a 9x13 inch casserole dish, spoon half of the sauce mixture into the bottom in an even layer.
  5. Arranged the raviolis in an even layer on top of the sauce.
  6. Top with remaining sauce and sprinkle mozzarella cheese evenly on top.
  7. Bake covered in the oven for 30-35 minutes or until the raviolis are cooked and everything reaches an internal temperature of 165 Degrees F.
  8. Remove and top with fresh parsley, serve.
Recipe Notes

Ravioli Bake Nutrition Facts Serving size 1 cup (188g) 12 Amount per serving Calories 210 % Daily Value Total Fat 6 g 8 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 250 mg 11 % Total Carbohydrate 24 g 9 % Dietary Fiber 4 g 14 % Total Sugars 8 g Added Sugars 1 g 2 % Protein 14 g Vitamin D 0.1 mcg 0 % Calcium 160 mg 10 % Iron 2.5 mg 15 % Potassium 630 mg 15 %

Savory Squash Casserole

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Try this healthy twist to a traditional family favorite recipe. This savory squash casserole is low in calories and rich in flavor. 


Savory Squash Casserole
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Servings
9 1 cup servings
Servings
9 1 cup servings
Savory Squash Casserole
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Servings
9 1 cup servings
Servings
9 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 350 degrees.
  3. Wash squash and remove tips. Cut each squash into large pieces.
  4. In a large saucepan, cover squash with water and boil until tender.
  5. Drain squash in a colander and return to pan.
  6. Use a fork or potato masher to mash boiled squash.
  7. Heat olive oil in small skillet and sauté onion, bell pepper, green chilis, pepper and garlic powder until onions and bell peppers are tender.
  8. Lightly beat eggs in a separate dish.
  9. Add Greek yogurt, ¾ cup breadcrumbs, and sautéed vegetables to the saucepan with the squash and stir to combine.
  10. Spread mixture into a shallow baking dish and sprinkle the remaining breadcrumbs on top.
  11. Bake at 350 degrees for 30-35 minutes until the top is lightly browned.
Recipe Notes

Western Omelet Bites

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Back to school and busy schedules create a need for healthy breakfast meals on the go. These Western Omelette bites can be made ahead and stored in the refrigerator or freezer to use throughout the week. It is a delicious grab and go breakfast for the whole family.


Western Omelet Bites
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Servings
8 servings (6 mini bites)
Servings
8 servings (6 mini bites)
Western Omelet Bites
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Servings
8 servings (6 mini bites)
Servings
8 servings (6 mini bites)
Ingredients
Servings: servings (6 mini bites)
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 350 degrees.
  3. Spray skillet lightly with non-stick cooking spray and sauté spinach, onions, bell pepper, and green chiles until tender. Set aside.
  4. Add eggs and cottage cheese to the blender and blend until smooth.
  5. Add to mixing bowl and stir in vegetable mixture, ham, and cheese.
  6. Evenly distribute mixture into 48 mini muffin tins. If using a metal plan, spray lightly with nonstick cooking spray.
  7. Bake for 18-20 minutes. Check to be sure the center of the omelet bite is firm.
  8. Cool 3-5 minutes then remove from the pan.
  9. You can enjoy the bites warm or refrigerate or freeze bites to serve later.
Recipe Notes

Western Omelette Bites updated Nutrition Facts Serving size 6 omelette bites (148g) servings per container 8 omelette bite Amount per serving Calories 150 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 200 mg 67 % Sodium 510 mg 22 % Total Carbohydrate 5 g 2 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 1 g 2 % Protein 16 g Vitamin D 1 mcg 6 % Calcium 187 mg 15 % Iron 1 mg 6 % Potassium 199 mg 4 %

Breakfast Fried Rice

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Create a powerhouse breakfast that EVERYONE will be sure to love. Breakfast Fried Rice is the perfect way to utilize leftovers and pantry staples to build a better breakfast for your family.

Megan Glidden

Breakfast Fried Rice
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Breakfast Fried Rice
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Wash hands and clean work surfaces
  2. In a small bowl crack eggs and add pepper. Beat with a fork
  3. In a large non-stick skillet or wok, add eggs and scramble over low heat until cooked. Remove eggs from skillet.
  4. In the same skillet, heat olive oil over medium heat. Once hot, add onion, red bell pepper and garlic. Cook until onion is translucent, and mixture is fragrant.
  5. Add brown rice to vegetable mixture and stir until well combined. Fry the rice for 4-5 minutes.
  6. Add soy sauce over brown rice and stir until well combined.
  7. In the same skillet with the fried rice, add bacon, frozen peas and carrots, and frozen corn. Stir and cook until vegetables and bacon are heated through.
  8. Remove skillet from heat. Gently stir in eggs. Garnish with green onions.
  9. Serve immediately.
Recipe Notes

Breakfast Fried Rice Nutrition Facts Serving size 1/2 Cup (232g) servings per container 6 Amount per serving Calories 260 % Daily Value Total Fat 9 g 12 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 135 mg 45 % Sodium 510 mg 22 % Total Carbohydrate 36 g 13 % Dietary Fiber 4 g 14 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 12 g Vitamin D 1 mcg 6 % Calcium 56 mg 4 % Iron 2 mg 10 % Potassium 365 mg 8 %

Pinto Bean Soup with Lime Crema

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This hearty soup is made with ingredients you probably already have in your pantry! This recipe is delicious and nutritious on its own, but you can also top with your favorite fresh ingredients such as diced tomatoes, chopped jalapeno, and sliced avocado!


Pinto Bean Soup with Lime Crema
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Servings
6 1 cup servings
Servings
6 1 cup servings
Pinto Bean Soup with Lime Crema
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. In a blender or food processer, blend at least 1 cup of pinto beans until smooth. You can blend more pinto beans for a creamier soup.
  2. To a large pot, add garlic and olive oil over medium heat. Let cook for about 3 minutes.
  3. To pot, add chopped onion. Let cook until translucent.
  4. To pot, add chili powder, cumin, oregano, and cayenne pepper. Stir to combine.
  5. To pot, add blended pinto beans, whole pinto beans, canned tomatoes and chilies, corn, and vegetable broth.
  6. Bring to a rolling boil, then reduce heat to a simmer. Let simmer for 20 minutes, or until the whole beans are fully cooked.
  7. While the soup is simmering, to a small bowl add the yogurt and lime juice. Stir to combine. You may add a teaspoon of water at a time until you reach the desired consistency.
  8. Serve soup in a bowl with 2 tablespoons of lime crema drizzled on top. You may also top with your favorite toppings such as low-fat shredded cheese, pico de gallo, or avocado. Please note that these recommended toppings are not included in the nutrition information.
Recipe Notes