Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Coconut Watermelon Zing

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Stay cool and refreshed with Coconut Watermelon Zing—a delicious fusion of coconut water and watermelon flavor with a splash of lime. Perfect for workouts, warm days, or anytime you need a refreshing boost. 🌞💧

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Coconut Watermelon Zing
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Servings
4 2 cup servings
Servings
4 2 cup servings
Coconut Watermelon Zing
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Servings
4 2 cup servings
Servings
4 2 cup servings
Ingredients
Servings: 2 cup servings
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Instructions
  1. In a pitcher of a blender add the watermelon, coconut water, lime juice and salt.
  2. Blend until combined and enjoy
  3. Keep in refrigerator for up to 48 hours. Note: this drink will separate – shake or mix to combine before serving.
  4. Note: This hydration drink can be strained if you prefer a drink with a smoother texture
Recipe Notes

Coconut Watermelon Zing Nutrition Facts Serving size 2 cups (408g) servings per container 4 Amount per serving Calories 90 % Daily Value Total Fat 0 g 0 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 360 mg 16 % Total Carbohydrate 23 g 8 % Dietary Fiber 1 g 4 % Total Sugars 19 g Added Sugars 0 g 0 % Protein 1 g Vitamin D 0 mcg 0 % Calcium 29 mg 2 % Iron 0 mg 0 % Potassium 578 mg 10 %

Egg Salad Veggie Wrap

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Looking for a fresh and healthy meal to take on the go this summer? ☀️🥕🥒 This Egg Salad Lettuce Wrap is packed with protein-rich eggs, crunchy cucumbers and carrots, fresh dill, and creamy yogurt—all wrapped in a crisp lettuce leaf. It’s a light, refreshing option for busy summer days, picnics, lunches, or a quick snack.

 

Egg Salad Veggie Wrap
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Servings
4 wraps
Servings
4 wraps
Egg Salad Veggie Wrap
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Servings
4 wraps
Servings
4 wraps
Ingredients
Servings: wraps
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Hard boil eggs and let cool, then peel and chop.
  3. Wash Cucumber and carrots, chop or shred and set aside.
  4. Wash and dry lettuce and spinach, set aside.
  5. Stir together chopped egg, yogurt, Dion mustard, dill, paprika, pepper, carrots and cucumbers, Mix well.
  6. Using 1 large lettuce leaf or 2 medium leaves as a base, layer ½ c. spinach leaves and ¼ of egg mixture then fold to make a wrap.
Recipe Notes

Egg Salad Wrap Nutrition Facts Serving size 1 wrap (204g) 4 Amount per serving Calories 150 % Daily Value Total Fat 9 g 12 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 280 mg 93 % Sodium 200 mg 9 % Total Carbohydrate 6 g 2 % Dietary Fiber 2 g 7 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 13 g Vitamin D 1.7 mcg 8 % Calcium 110 mg 8 % Iron 2 mg 10 % Potassium 420 mg 8 %

Peanut Butter Wraps

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Looking for something easy, wholesome, and kid-friendly? These Peanut Butter Wrap-Ups come together in minutes with creamy peanut butter, sweet honey, crunchy chia seeds, and crisp apple slices—all rolled up in a soft lavash wrap.


Peanut Butter Wraps
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Servings
4 servings
Servings
4 servings
Peanut Butter Wraps
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Using a small mixing bowl, add peanut butter, honey, and chia seeds. Mix well.
  2. Use a spatula to spread peanut butter over one side of the wraps, leaving a slight space around the outer edge.
  3. Spread ¼ of the apple matchsticks on top of peanut butter mixture. Starting at one side, gently roll up the wrap from the long edge.
  4. Use a pizza cutter, knife, or kitchen scissors to cut in half.
  5. This recipe allows for a lot of creativity. Have fun trying variations with raisins, dried cranberries, chopped nuts, bananas, or a few chocolate chips.
Recipe Notes

Peanut Butter Wrap Ups Nutrition Facts Serving size 1 flatbread (58g) servings per container 4 Amount per serving Calories 120 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 120 mg 5 % Total Carbohydrate 18 g 7 % Dietary Fiber 3 g 11 % Total Sugars 9 g Added Sugars 4 g 8 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 52 mg 4 % Iron 1 mg 6 % Potassium 48 mg 2 %

Runzas

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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
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Servings
12 sandwich rolls
Servings
12 sandwich rolls
Runzas
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Servings
12 sandwich rolls
Servings
12 sandwich rolls
Ingredients
Servings: sandwich rolls
Units:
Instructions
  1. Wash hands and clean all prep surfaces.
  2. Brown ground beef over medium heat. Drain excess fat, if needed.
  3. 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.
  4. 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.
  5. While beef and cabbage mixture cools slightly, preheat oven to 350-degrees and prepare the bread dough.
  6. Divide refrigerated dough into 12 equal portions. Roll each portion of dough into thin rectangles.
  7. Top each dough portion with ½ oz of mozzarella cheese and beef/cabbage mixture.
  8. Pinch dough closed to create rectangular “loaf” shapes. Alternatively, you can shape dough into “rolls”, if desired.
  9. 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

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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
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Servings
4 servings
Servings
4 servings
Al Pastor Chickpea and Cauliflower Tacos
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
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Instructions
  1. Drain 1/c cup of pineapple juice from can of pineapple chunks
  2. 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.
  3. Heat 2 Tbsp. oil in a large skillet over medium. Once hot, add cauliflower, jalapeno and yellow onion; cook until softened, about 3 minutes.
  4. Add chickpeas; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp.
  5. 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.
  6. Divide chickpea mixture evenly into 8 warmed tortillas.
Recipe Notes

Al Pastor Chickpea and Cauliflower Tacos Nutrition Facts Serving size 2 Tacos (380g) servings per container Amount per serving Calories 330 % Daily Value Total Fat 10 g 13 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 52 g 19 % Dietary Fiber 9 g 32 % Total Sugars 17 g Added Sugars 0 g 0 % Protein 10 g Vitamin D 0 mcg 0 % Calcium 71 mg 6 % Iron 3 mg 15 % Potassium 682 mg 15 %