Name: Balsamic Chicken and Spinach Salad
Yield: 4 servings
Ingredients: 3/4 cup balsamic vinegar; 3 teaspoons honey; 1 pound boneless, skinless chicken breast; 6 cups spinach; 1 cup strawberries (sliced); 1/4 cup pecans (toasted and chopped); 1/4 cup sweet onion (thinly sliced)

Balsamic Chicken and Spinach Salad

March 17, 2026 by Dinner Tonight

Texas produce is a great way to increase fresh vegetable consumption and eat local. The Balsamic Chicken and Spinach Salad recipe features fresh spinach which is a grows well in early spring. This delicious salad is a crowd pleaser for an easy springtime meal.

Balsamic Chicken and Spinach Salad

Servings

4 servings

Servings

4 servings

Balsamic Chicken and Spinach Salad

Servings

4 servings

Servings

4 servings

Ingredients

3/4 cup balsamic vinegar
3 teaspoons honey
1 pound boneless, skinless chicken breast
6 cups spinach
1 cup strawberries sliced
1/4 cup pecans toasted and chopped
1/4 cup sweet onion thinly sliced

Servings: servings

Units:

Instructions

Wash your hands and clean your preparation area.
Wash spinach and strawberries and set aside.
Heat balsamic vinegar and honey in a saucepan to make Balsamic glaze. Heat until boiling and then reduce heat and simmer for approximately 15 minutes until thick enough to coat the back of a spoon. Set aside and let cool.
Baste chicken breast with balsamic glaze , reserving some to drizzle over finished salad, and then grill or oven roast until it reaches an internal temperature of 165.
Prepare the salad by placing spinach, sliced strawberries, and thinly sliced onion in a large bowl.
Toast chopped peans in a dry skillet for 2-3 minutes.
Slice the chicken breast and place on top of the salad, add toasted pecans, and a drizzle of the balsamic glaze.

Recipe Notes

Blackberry Mocktail

March 12, 2026 by Dinner Tonight

Texas blackberries are in season and available now. This refreshing blackberry drink is guaranteed to be on repeat this spring. The blackberries bring a slight tartness, while the honey adds a smooth sweetness. Paired with zero-sugar soda, you have a 35-calorie treat.

Blackberry Mocktail

Servings

2 servings

Servings

2 servings

Blackberry Mocktail

Servings

2 servings

Servings

2 servings

Ingredients

1/2 cup Blackberries
1/8 cup lemon juice
1/4 teaspoon vanilla extract
1/2 tablespoon honey
1 12 ounce can sugar free ginger ale

Servings: servings

Units:

Instructions

Combine black berries, lemon juice, and honey with a splash of ginger ale in a shaker and muddle. If you do not have a shaker or muddler, a glass jar and a wooden spoon work great.
Pour mocktail through a strainer over ice.
Fill remainder of glass with ginger ale. Garnish with whole blackberries.

Recipe Notes

Blackberry Mocktail

Nutrition Facts
Serving size 1 glasses
servings per container 2

Amount per serving
Calories 35

% Daily Value
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 60 mg 3 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 2 g 7 %
Total Sugars 6 g
Added Sugars 4 g 8 %
Protein 1 g

Vitamin D 0 mcg 0 %
Calcium 11 mg 0 %
Iron 0 mg 0 %
Potassium 77 mg 2 %

Chicken, Mushroom and Caramelized Onion Flatbread

March 3, 2026 by Dinner Tonight

Bring bold Texas flavor to your table with this Chicken, Mushroom & Caramelized Onion Flatbread! 🍕✨ Sweet, slow-caramelized Texas 1015 onions and savory Texas-grown mushrooms layer beautifully over tender chicken and a creamy, protein-packed garlic white sauce. Finished with fresh mozzarella, parsley, and a drizzle of balsamic glaze, this flatbread is the perfect balance of comfort and fresh flavor.

Using local Texas produce not only adds incredible taste — it also supports our Texas farmers. Give it a try and enjoy a slice of Texas-grown goodness!

Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.

Chicken, Mushroom and Caramelized Onion Flatbread

Servings

4 servings

Servings

4 servings

Chicken, Mushroom and Caramelized Onion Flatbread

Servings

4 servings

Servings

4 servings

Ingredients

Pizza Base:

1 long flatbread
1 ounce mozzarella
4 ounces chicken breast cooked and cubed
1/2 Tablespoon fresh parsley
1 Tablespoon Balsamic Glaze

Caramelized Onions

1 Tablespoon olive oil
1 sweet onion or Texas 1015 Onion
2 Tablespoons white cooking wine

Mushroom Mixture:

4 ounces water
1 1/2 cup baby Bella mushrooms sliced
1 Tablespoon balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Garlic White Sauce

3/4 cup cottage cheese,
3 cloves garlic
1/8 teaspoon salt
1/4 teaspoon black pepper

Servings: servings

Units:

Instructions

Caramelized Onions:

Slice onions into thin, even strips.
In a sauté pan, heat olive oil over medium heat. Add the onions and cook until they start to become translucent and soft.
Turn the heat down to low. Add cooking wine to deglaze the pan. Cook for at least 20 minutes or until onions become a deep caramel-brown. Stir every 5 minutes to encourage even browning.

Mushroom Mixture:

To a saucepan, add water and bring to a simmer
Add paprika, garlic powder, and black pepper. Allow to simmer for 1 minute.
Add in sliced mushrooms and cook on medium heat until they become soft.
Add Balsamic vinegar and cook for 1-2 minutes on medium heat.
Drain the mushrooms and save the hot liquid.

Garlic White Sauce:

To a blender, add the cottage cheese, garlic cloves, salt, and black pepper. Then, add 2-3 T of hot mushroom liquid from the previous step. Blend until completely smooth. Add more hot liquid, if needed, to make it smoother.

Assemble Flatbread:

Lay the flatbread on a sheet pan. Spread the Garlic White Sauce all over the top.
Add Mushroom Mixture on top of the sauce.
Next, add a thin layer of Caramelized Onions over the mushrooms.
Finally, top with fresh mozzarella cheese.
Bake or air fry at 400-degrees F for 10-15 minutes.
Slice into 8 slices, top with chopped parsley and drizzle with Balsamic glaze. Enjoy!
Notes: You can broil for 1 minute at the end of the baking time to make the cheese extra bubbly. Use any variety of mushrooms that you like.

Recipe Notes

Roasted Veggie Barley Bowl

February 20, 2026 by Dinner Tonight

This Roasted Veggie Barley Bowl features barley, an ancient grain that’s naturally high in fiber and rich in beta-glucan, a type of soluble fiber that supports heart health.

Barley’s nutty flavor pairs perfectly with roasted vegetables, making this a simple, satisfying way to add more whole grains and fiber to your plate during Heart Health Month. Small swaps, like choosing ancient grains, can make a big impact over time.

Roasted Veggie Barley Bowl

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Roasted Veggie Barley Bowl

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Ingredients

Grain Base

1 cup dry pearled barley
3 cups low-sodium vegetable broth or water

Roasted Vegetables

1 cup broccoli florets
1 cup carrots chopped
1 cup zucchini chopped
1 small red onion chopped
1 Tablespoon olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp black pepper

Simple Lemon Dressing

2 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon dijon mustard
1 teaspoon dried parsley
1/4 teaspoon garlic powder

Toppings

1/4 cup low fat feta

Servings: 1.5 cup servings

Units:

Instructions

Rinse barley under cold water.
Combine barley and broth in a saucepan.
Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until tender.
Drain excess liquid if needed; set aside.
While the barley is cooking, preheat oven to 400°F.
Toss vegetables with olive oil, garlic powder, thyme, and pepper.
Spread evenly on a baking sheet.
Roast 20 minutes, stirring halfway, until tender and lightly browned.
While the barley and vegetables are cooking whisk together olive oil, lemon juice, mustard, parsley, and garlic.
Combine cooked barley and roasted vegetables.
Drizzle with dressing and toss gently.
Top with feta.

Recipe Notes

Barley Bowl Nutrition Facts Serving size 1 1/2 cups (359g) 4 Amount per serving Calories 350 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 330 mg 14 % Total Carbohydrate 49 g 18 % Dietary Fiber 11 g 39 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 90 mg 6 % Iron 2 mg 10 % Potassium 400 mg 8 %

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

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