Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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
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12 sandwich rolls
Ingredients
Servings: sandwich rolls
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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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4 servings
Servings
4 servings
Al Pastor Chickpea and Cauliflower Tacos
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4 servings
Ingredients
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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 %

Roasted Cabbage and Bratwurst

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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
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Servings
5 servings
Servings
5 servings
Roasted Cabbage and Bratwurst
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5 servings
Ingredients
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Instructions
  1. Preheat oven to 425°F.
  2. Arrange cabbage and onions on a large sheet pan.
  3. In a small bowl, whisk together olive oil, garlic, mustard powder, smoked paprika, caraway seeds, thyme, black pepper, and apple cider vinegar.
  4. Drizzle mixture over cabbage and onions. Toss gently to coat evenly.
  5. Place bratwurst links between the vegetables on the sheet pan.
  6. Bake for 35-40 minutes, turning the cabbage and bratwurst halfway through, until the cabbage is caramelized and the bratwurst is cooked through.
  7. 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 %

Thai Chicken and Vegetable Curry

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Take Your Taste Buds on a Trip and Try Thai!

Bring bold, fresh flavor to your kitchen with our Thai Chicken & Vegetable Curry!

Tender chicken, colorful veggies, and a creamy coconut curry sauce come together for a meal that’s both comforting and vibrant.

Packed with nutrients from fresh vegetables, lean protein, and aromatic ingredients like turmeric, ginger, and curry paste, it’s a delicious way to fuel your body and your cravings for something new and exciting.

Quick, flavorful, and better than takeout—dinner just got a passport!


Thai Chicken and Vegetable Curry
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Servings
8 servings
Servings
8 servings
Thai Chicken and Vegetable Curry
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8 servings
Ingredients
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Instructions
  1. In a large sauté pan over high heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt and immediately turn the heat to medium. Stir every so often and cook until the onions until they are softened and beginning to brown at the edges (about 5 minutes).
  2. Place the chicken in a large bowl and season with salt.
  3. Add the curry powder, turmeric, and Thai red curry paste to the onions and stir until onions are coated  in the spices (about 1 minute). Add the chicken pieces to the pan, stirring frequently to prevent sticking and encourage stir-frying. Cook thoroughly (about 5-7 minutes) until chicken is cooked through and temps at 165 degrees Fahrenheit. Use tongs to remove chicken and transfer to a plate.
  4. Add the bell pepper, sugar snap peas, and mushroom into the pan and sauté (about 5-6 minutes).
  5. Add the tomatoes and stir until they just begin to soften (about 1 minute). Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce and brown sugar and bring to a simmer.
  6. Add the chicken pieces back into the pan and stir to coat evenly. Add chopped cilantro and spinach into the pan and stir to combine all ingredients.
  7. Spoon rice into bowls (if serving over rice). Top with chicken and sauce, and serve immediately. Enjoy!
Recipe Notes

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 %