Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Search Results for: pecans

Zucchini-Oat Chocolate Chip Cookies

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Zucchini – Oat chocolate chip cookies are the yummy way to sneak veggies into cookies! Give this healthy dessert cookie recipe a go!

Zucchini-Oat Chocolate Chip Cookies, a recipe by Dinner Tonight
Zucchini-Oat Chocolate Chip Cookies
Votes: 1
Rating: 5
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This cookie recipe uses half the butter of a regular chocolate chip cookie. Include your kids in the preparation and have fun!
Servings
24 cookies
Servings
24 cookies
Zucchini-Oat Chocolate Chip Cookies, a recipe by Dinner Tonight
Zucchini-Oat Chocolate Chip Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
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This cookie recipe uses half the butter of a regular chocolate chip cookie. Include your kids in the preparation and have fun!
Servings
24 cookies
Servings
24 cookies
Ingredients
Servings: cookies
Units:
Instructions
  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy.
  3. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
  4. Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
  5. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Recipe Notes

Nutrition Facts
Zucchini-Oat Chocolate Chip Cookies
Amount Per Serving
Calories 103 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg 6%
Sodium 55mg 2%
Potassium 44mg 1%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 2g 4%
Vitamin A 3%
Vitamin C 2%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition label reflects 1 cookie

Banana Chia Pudding

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This homemade Banana Pudding is a healthy way to end the evening! Big on flavor and high in fiber this Banana Pudding pairs well with white wines such as Viognier, Albarenio, or Chardonnay.


Banana Chia Pudding
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Servings
8 servings
Servings
8 servings
Banana Chia Pudding
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Mash 2 of the bananas, reserve the 3rd for slicing.
  2. In a medium pot, heat the bananas, 3/4 cup milk, ¼ cup heavy whipping cream and sugar. Wisk together the remaining ¼ cup milk and corn starch. When banana mixture is heated through, lower the heat and stir in the milk and cornstarch.
  3. Remove from heat and stir in chia seeds and vanilla extract. Let cool slightly then place in the fridge to chill and let thicken, at least an hour.
  4. Preheat oven to 300 degrees and toast pecans for 5-7 minutes.
  5. Top with the whipped topping, sliced banana, graham cracker crumbs and toasted pecans. Serve in either one large dish, or single servings divided into 8 parfait cups or double servings into 4 dishes.
Recipe Notes

Roasted Cauliflower and Grapes

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This unexpected combination of a fruit and a vegetable makes for a delicious side dish! The grapes in this dish are a great way to get antioxidants and fiber in your diet.

 

Grape Resource

Roasted Cauliflower and Grapes
Votes: 11
Rating: 4
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Servings
4
Servings
4
Roasted Cauliflower and Grapes
Votes: 11
Rating: 4
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Cut cauliflower into florets and place in large bowl.
  2. Slice grapes and place them in the bowl with the cauliflower.
  3. Mince garlic and chop rosemary and add to bowl with the grapes and cauliflower.
  4. Pour olive oil over cauliflower mixture.
  5. Toss well. Spread cauliflower mixture onto a foil lined baking sheet, add a small pinch of salt and pepper, place in the oven at 425 degrees for 25 minutes. In the last 5 minutes of cooking, sprinkle chopped pecans across the sheet pan and continue to bake for remaining 5 minutes.
Recipe Notes

Roasted Cauliflower and Grapes Nutrition Facts Serving size (307g) servings per container 4 Amount per serving Calories 250 % Daily Value Total Fat 17 g 22 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 70 mg 3 % Total Carbohydrate 25 g 9 % Dietary Fiber 7 g 25 % Total Sugars 14 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 77 mg 6 % Iron 2 mg 10 % Potassium 857 mg 20 %

Tropical Fruit Salad

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Our refreshing Tropical Fruit Salad is a quick and easy option for dessert or a sweet midday treat! Eat it right after making or pop it in the freezer for an ice cream-like texture!


Tropical Fruit Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Tropical Fruit Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean and prep your area.
  2. Remove fruit and whipped topping from the freezer and thaw to your liking.
  3. Add your pudding mix and skim milk to a large bowl and mix until well combined and there are minimal lumps.
  4. Once the pudding is done, add the whipped topping to the bowl. Fold pudding and whipped topping to combine.
  5. Next, add in the coconut flakes, thawed pineapple, mango, bananas, and peaches, and mix all together.
  6. Top off the fruit salad with chopped pecans and serve.
  7. Note: Fruit salad can be served as is or frozen to eat at an ice cream consistency. Fruit salad stores well in the refrigerator for 2 days (more time may experience the separation of ingredients) or in the freezer for 1 week.
Recipe Notes

Rice Pilaf

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Rice Pilaf is a delectable one-pot wonder boasting fluffy, toasted rice cooked with onions and frozen mixed vegetables in chicken stock. This flavorful and simple side dish is perfect alongside grilled chicken to baked fish. 


Rice Pilaf
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Servings
8 1 cup
Servings
8 1 cup
Rice Pilaf
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Servings
8 1 cup
Servings
8 1 cup
Ingredients
Servings: 1 cup
Units:
Instructions
  1. Clean your area and wash your hands before you begin.
  2. In a small sauce pan over medium-high heat add the olive oil, rice, onion, and garlic. Stir around in the pan until the rice is toasted and onion is softened.
  3. Next, add the chicken stock and mixed vegetables to the pan. Bring this to a boil. Once at a boil then turn down to a low simmer and cover pan. Continue to cook for 30 minutes.
  4. After cooking for 30 minutes, turn off the heat and leave pan covered for an additional 15 minutes.
  5. Use a fork to fluff the rice. Stir in the pecans and serve.
Recipe Notes

Chicken Stock – No Salt Added may contain added sugars

1 cup serving of Rice Pilaf includes approximately 0.5 grams or 1% DV Added Sugars

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