Runzas

June 1, 2026 by dinnertonight

What exactly is a Runza? 🥟✨

A Runza is a beloved Midwestern comfort food with roots in German-Russian bierocks — soft baked bread filled with seasoned ground beef, cabbage, onions, and often cheese. Made famous in Nebraska, these warm handheld pockets became a go-to meal for busy families because they’re hearty, portable, and completely satisfying.

This easy version uses frozen bread dough instead of homemade dough, so you get all the cozy, nostalgic flavor with a lot less work. Perfect for weeknight dinners, meal prep, lunchboxes, road trips, or grabbing on the go when life gets busy! 🥖❤️

Runzas

Servings

12 sandwich rolls

Servings

12 sandwich rolls

Runzas

Servings

12 sandwich rolls

Servings

12 sandwich rolls

Ingredients

22 ounces refrigerated French bread dough
1 pound ground beef
1 cup yellow onion diced
2 1/2 cups green cabbage shredded
1 Tablespoon water
2 teaspoons Worcestershire sauce
3/4 teaspoon ground oregano
3/4 teaspoon ground black pepper
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon ground turmeric
6 ounces Fat Free Mozzarella Cheese

Servings: sandwich rolls

Units:

Instructions

Wash hands and clean all prep surfaces.
Brown ground beef over medium heat. Drain excess fat, if needed.
Add diced onions and shredded cabbage on top of browned beef. Cover with a lid and cook for 15 minutes over medium heat, or until vegetables are softened.
Stir vegetable and beef mixture and add water, Worcestershire sauce, and spices. Continue to cook for a few minutes until spices become fragrant. Turn of heat and cover.
While beef and cabbage mixture cools slightly, preheat oven to 350-degrees and prepare the bread dough.
Divide refrigerated dough into 12 equal portions. Roll each portion of dough into thin rectangles.
Top each dough portion with ½ oz of mozzarella cheese and beef/cabbage mixture.
Pinch dough closed to create rectangular “loaf” shapes. Alternatively, you can shape dough into “rolls”, if desired.
Place filled runzas seam-side down on a sheet pan and bake for 18-20 minutes, or until golden brown.

Recipe Notes

Runzas freeze well!

Make multiple batches and freeze cooked runzas for up to three months.

Don’t want to shred cabbage? Use pre-shredded packages from the produce section or drained sauerkraut instead!

Runzas are delicious hot or room-temperature!

Al Pastor Chickpea and Cauliflower Tacos

May 22, 2026 by dinnertonight

These Al Pastor Chickpea and Cauliflower Tacos are the ultimate way to celebrate! We’ve traded the traditional meat for fiber-rich chickpeas and tender cauliflower, all simmered in a zesty, homemade pineapple-chipotle sauce that hits that perfect balance of sweet and heat.

It’s easy, vibrant, and takes just minutes in the skillet—perfect for a busy Tuesday night. Pile the mixture high into warm corn tortillas and get ready for a flavor explosion!

Al Pastor Chickpea and Cauliflower Tacos

Servings

4 servings

Servings

4 servings

Al Pastor Chickpea and Cauliflower Tacos

Servings

4 servings

Servings

4 servings

Ingredients

1/2 cup pineapple juice
1 cup pineapple chunks in 100% pineapple juice
1 chipotle peppers in adobo
1/4 cup apple cider vinegar
2 cloves garlic
1 Tablespoon Tbsp. chili powder
1 1/2 teaspoons tsp. ground cumin
1 teaspoon tsp. paprika
1 teaspoon tsp. dried oregano
2 Tablespoons olive oil
10 ounces frozen cauliflower
1/2 medium yellow onion roughly chopped
1 medium jalapeno de-seeded and diced
15 ounce can chickpeas drained rinsed and patted dry
8 corn tortillas warmed/toasted

Servings: servings

Units:

Instructions

Drain 1/c cup of pineapple juice from can of pineapple chunks
Transfer 1 cup of pineapple chunks and 1/2 cup of pineapple juice to a high-power blender. Add chipotle pepper, vinegar, garlic, chili powder, cumin, paprika, and oregano; blend mixture until completely smooth. Set aside.
Heat 2 Tbsp. oil in a large skillet over medium. Once hot, add cauliflower, jalapeno and yellow onion; cook until softened, about 3 minutes.
Add chickpeas; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp.
Reduce the heat to low stir in the pineapple sauce, Simmer for 4-5 minutes or until the sauce has reduced and coats the chickpeas and cauliflower.
Divide chickpea mixture evenly into 8 warmed tortillas.

Recipe Notes

Roasted Cabbage and Bratwurst

May 14, 2026 by dinnertonight

This week’s featured recipe, Roast Cabbage & Bratwurst, brings German-inspired flavors together in an easy sheet pan meal filled with savory herbs, roasted vegetables, and hearty chicken bratwurst.

Why we love this recipe:

One-pan meal
Easy cleanup
Great for meal prep
No added salt recipe
Packed with flavor and texture

Instead of relying on added salt, this recipe builds flavor with:

Apple cider vinegar
Ground mustard powder
Garlic & onions
Smoked paprika & herbs

Roasting vegetables helps bring out their natural sweetness and depth of flavor, while ingredients like apple cider vinegar, herbs, spices, garlic, and mustard powder create bold flavor naturally, making it easier to keep sodium in check while still enjoying satisfying meals. Small cooking techniques and ingredient swaps can make a big difference in building flavor without relying on added salt.

Roasted Cabbage and Bratwurst

Servings

5 servings

Servings

5 servings

Roasted Cabbage and Bratwurst

Servings

5 servings

Servings

5 servings

Ingredients

1 slices medium green cabbage cut into wedges or thick
1 large yellow onion sliced
4 links chicken bratwurst
3 cloves garlic minced
2 tablespoons olive oil
1 teaspoon mustard powder
1 teaspoon smoked paprika
1 teaspoon caraway seeds
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
1 tablespoon fresh parsley chopped

Servings: servings

Units:

Instructions

Preheat oven to 425°F.
Arrange cabbage and onions on a large sheet pan.
In a small bowl, whisk together olive oil, garlic, mustard powder, smoked paprika, caraway seeds, thyme, black pepper, and apple cider vinegar.
Drizzle mixture over cabbage and onions. Toss gently to coat evenly.
Place bratwurst links between the vegetables on the sheet pan.
Bake for 35-40 minutes, turning the cabbage and bratwurst halfway through, until the cabbage is caramelized and the bratwurst is cooked through.
Sprinkle with fresh parsley before serving.

Recipe Notes

Roast Cabbage & Bratwurst Nutrition Facts Serving size 1/5 recipe 5 Amount per serving Calories 200 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 60 mg 20 % Sodium 510 mg 22 % Total Carbohydrate 16 g 6 % Dietary Fiber 6 g 21 % Total Sugars 9 g Added Sugars 2 g 4 % Protein 16 g Vitamin D 0.1 mcg 0 % Calcium 100 mg 8 % Iron 2.8 mg 15 % Potassium 540 mg 10 %

Shakshuka

February 13, 2026 by Dinner Tonight

Fuel your day with a meal that is as nutritious as it is flavorful! This Shakshuka serves four and is packed with plant-based fiber from a medium zucchini and a 15oz can of no-sodium chickpeas. By using low-fat feta and protein-rich eggs, you’re creating a balanced, heart-healthy dish that doesn’t skimp on taste.

Shakshuka

Servings

4 servings

Servings

4 servings

Shakshuka

Servings

4 servings

Servings

4 servings

Ingredients

1 tablespoon olive oil
1/2 medium yellow onion diced
1 medium zucchini diced
15 ounce can no sodium chickpeas drained
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoons crushed red pepper
28 ounce can fire-roasted crushed tomatoes
4 large eggs
1/4 cup low fat feta

Servings: servings

Units:

Instructions

Heat olive oil in a deep non-stick sauté pan over medium heat. Add the onion and zucchini. Cook for about 5 minutes, until the onion becomes translucent.
Add the chickpeas, garlic, cumin, paprika, crushed red pepper (if using). Cook for another minute, stirring frequently.
Pour in the crushed tomatoes, stir and bring the sauce to a gentle simmer.
Use a large spoon to make 4 small wells in the sauce. Crack one egg into each well. Cover the pan and cook for 2–8 minutes, or until the eggs are cooked to your liking.
Remove from heat and sprinkle the crumbled feta.

Recipe Notes

Lentil Soup

January 30, 2026 by Dinner Tonight

Nothing says comfort like a bowl of delicious lentil soup! Hearty, flavorful, and packed with plant-based protein and fiber. This soup is perfect for busy weeknights or cozy weekends.

Lentil Soup

Servings

8 1 cup servings

Servings

8 1 cup servings

Lentil Soup

Servings

8 1 cup servings

Servings

8 1 cup servings

Ingredients

1 tablespoon olive oil
2 medium carrots chopped
4 cloves garlic minced
2 stalks celery chopped
1 cup yellow onion chopped
6 ounce can tomato paste unsalted
1 teaspoon cumin
1 teaspoon salt
2 teaspoons dried thyme
1/2 teaspoon black pepper
1 pound brown lentils
1 quart Low Sodium Vegetable Broth
28 ounces canned tomatoes low sodium
28 ounces water
1 cup baby kale chopped

Servings: 1 cup servings

Units:

Instructions

Clean and prep your area.
In a large Dutch oven, heat oil over medium heat. Stir in carrots, garlic, celery and onion. Cook until vegetables are soft and lightly golden, 5 to 7 minutes.
Stir in tomatoes, tomato paste, thyme, cumin, salt and pepper. Cook for 2 to 3 minutes making sure all the paste is dissolved into the soup.
Stir in vegetable broth, water and lentils. Bring to a boil. Cover, reduce heat to medium-low, and cook until the lentils are tender, 35 to 40 minutes.
Stir in kale and cook for 7 minutes.
Serve and ENJOY!!
Tips: This Lentil Soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months.

Recipe Notes

Lentil Soup

Nutrition Facts
Serving size 1 cup
servings per container 8

Amount per serving
Calories 200

% Daily Value
Total Fat 9 g 12 %
Saturated Fat 1.5 g 8 %
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 540 mg 23 %
Total Carbohydrate 25 g 9 %
Dietary Fiber 8 g 29 %
Total Sugars 8 g
Added Sugars 0 g 0 %
Protein 7 g

Vitamin D 0 mcg 0 %
Calcium 91 mg 8 %
Iron 4 mg 20 %
Potassium 707 mg 15 %

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