Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Breakfast Veggie Hash

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Looking for a quick, colorful way to jumpstart your morning? This one-skillet Breakfast Hash is about to become your new favorite routine! Packed with bright bell peppers, tender baby spinach, and savory turkey sausage, it’s a delicious way to get your veggies in before lunch.

The best part? You crack eggs right into the skillet so they cook perfectly in the warm veggie mixture. Top with a sprinkle of melted cheddar cheese, and you’ve got four hearty, portioned bowls ready in under 15 minutes.

Whether you’re feeding the family or meal-prepping for the week, this skillet has you covered! Grab the full recipe details below

Breakfast Veggie Hash
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Breakfast Veggie Hash
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Instructions
  1. Heat a nonstick skillet with a lid to medium high heat
  2. Begin sauteing sweet potatoes until tender, about 3 minutes
  3. Add bell peppers and sauté until tender about 3 minutes
  4. Add in chopped turkey sausage and cook until warmed, about 2 minutes.
  5. Add green chiles and spinach and stir while the spinach wilts.
  6. Make 4 holes in the vegetable mixture and crack one egg into each hole.
  7. Put lid over the skillet and let eggs cook, for about two minutes for over easy, three for medium.
  8. Portion eggs and veggies into four bowls and top with cheese
  9. Serve and enjoy!
Recipe Notes

Breakfast Veggie Hash Nutrition Facts Serving size 1 egg + 1/2 cup of veggies (246g) servings per container 4 Amount per serving Calories 200 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 195 mg 65 % Sodium 320 mg 14 % Total Carbohydrate 17 g 6 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 14 g Vitamin D 2 mcg 10 % Calcium 119 mg 10 % Iron 2 mg 10 % Potassium 373 mg 8 %

Peanut Chicken Ramen Bowl

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🍜 Ramen just got an upgrade! 🍜

Looking for a quick meal that’s affordable, filling, and easy to make? This Peanut Chicken Ramen Bowl takes convenient ramen noodles and turns them into a more balanced meal with lean protein, colorful vegetables, edamame, and a simple creamy peanut sauce.

With no seasoning packet needed, garlic, ginger, peanut butter, and a splash of rice vinegar bring plenty of flavor while helping keep the sodium in check. Plus, it’s made entirely in the microwave—perfect for college students, dorm living, or anyone who needs a quick meal with minimal equipment.

💡 Ramen Makeover Tip: Think beyond the noodles! Adding a lean protein and vegetables can turn a simple package of ramen into a more satisfying, nutrient-packed meal.


Peanut Chicken Ramen Bowl
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Peanut Chicken Ramen Bowl
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  1. Cook the vegetables. Place the frozen vegetables and edamame in a microwave-safe bowl. Microwave according to package directions until heated through. Set aside.
  2. Prepare the noodles. Microwave the ramen noodles according to package directions. Drain and place in a large microwave-safe bowl.
  3. Make the peanut sauce. In a small bowl or cup, combine peanut butter, rice vinegar, ginger, garlic powder, red pepper flakes, and 2 tablespoons warm water. Stir until smooth. Add another tablespoon of water if needed to thin out sauce.
  4. Add the protein and vegetables. Add the sliced chicken, edamame, and cooked vegetables to the ramen noodles.
  5. Add the sauce. Pour the peanut sauce over the ramen mixture and toss until everything is evenly coated.
  6. Heat and serve. Microwave for an additional 30-60 seconds or until heated through.
Recipe Notes

Peanut Chicken Ramen Bowl Nutrition Facts Serving size 1 Amount per serving Calories 550 % Daily Value Total Fat 14 g 18 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 550 mg 24 % Total Carbohydrate 66 g 24 % Dietary Fiber 6 g 21 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 40 g Vitamin D 0 mcg 0 % Calcium 110 mg 8 % Iron 4.4 mg 25 % Potassium 690 mg 15 %

Dill Pickle Chicken Salad

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Lunch is tough no matter what, but lunch in student housing is even tougher! This Dill Pickle Chicken Salad recipe is easy to pull together and flavorful enough to keep you satisfied! This recipe is very easy to double and save yourself time in the future.

P.s. you don’t have to be in college to enjoy this delicious chicken salad!


Dill Pickle Chicken Salad
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Dill Pickle Chicken Salad
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  1. In a bowl, combine the chicken breast, yogurt, mustard, and dill.
  2. Chop the celery stalk and pickles to desired size and add to the chicken mixture.
  3. Serve with bread.
  4. Chicken salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Recipe Notes

Dill Pickle Chicken Salad Nutrition Facts Serving size 1/2 cup (154g) 2 Amount per serving Calories 160 % Daily Value Total Fat 2 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 20 mg 7 % Sodium 560 mg 24 % Total Carbohydrate 19 g 7 % Dietary Fiber 1 g 4 % Total Sugars 3 g Added Sugars 2 g 4 % Protein 16 g Vitamin D 0 mcg 0 % Calcium 130 mg 10 % Iron 1.4 mg 8 % Potassium 230 mg 4 %

Smokey Chicken, Black Bean, Sweet Potato Burrito

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Microwave burritos get a serious upgrade with this easy yet tasty recipe that can be made at home or in a dorm room! Packed with protein from rotisserie chicken and black beans, and filling  fiber from the diced sweet potatoes and whole wheat tortilla, this burrito is sure to keep you full and satisfied through long class or work days, late night study sessions, or whatever you have planned for the day.
And if the smoky southwest flavors don’t win you over, the easy blender salsa (made from a mix of easy to store pantry essentials, and fresh peppers, cilantro, and lime juice for pizzazz) is sure to be one you turn to again and again!
Smokey Chicken, Black Bean, Sweet Potato Burrito
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Smokey Chicken, Black Bean, Sweet Potato Burrito
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  1. In a medium size, microwave-safe bowl, combine chicken and drained and rinsed black beans. Microwave for 1-2 minutes until warm.
  2. Microwave sweet potatoes for recommended time on bag for your microwave wattage. Let stand in the microwave for 1 minute.
  3. Add sweet potatoes into the bowl with chicken and black beans. Season mixture with chili powder and cumin, and mix thoroughly to coat.
  4. Fill each of the tortillas with about ¼ of the mixture. Top with fresh avocado if desired.
  5. In a blender, combine diced tomatoes, peeled garlic cloves, washed cilantro, red onion, fresh jalapeno, and cumin. Blend until smooth.
  6. Serve burritos with salsa. Enjoy!
Recipe Notes

Nutrition label does not include optional ingredients

Smoky Chicken Sweet Potato and Black Bean Burritos Nutrition Facts Serving size 1 burrito (418g) servings per container 4 Amount per serving Calories 450 % Daily Value Total Fat 13 g 17 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 60 mg 20 % Sodium 590 mg 26 % Total Carbohydrate 52 g 19 % Dietary Fiber 12 g 43 % Total Sugars 7 g Added Sugars 0 g 0 % Protein 31 g Vitamin D 0 mcg 0 % Calcium 64 mg 4 % Iron 2 mg 10 % Potassium 1140 mg 25 %

Buffalo Chicken Sweet Potato

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Looking for a quick, budget-friendly meal?  Buffalo Chicken Sweet Potatoes combine lean protein, fiber-rich sweet potatoes, and bold buffalo flavor for a satisfying recipe that’s perfect for busy college students. 


Buffalo Chicken Sweet Potato
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Buffalo Chicken Sweet Potato
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  1. Clean and wipe your area.
  2. Wash and scrub sweet potato under cool running water.
  3. Poke holes in the sweet potato to let the steam escape.
  4. Wrap sweet potato on a damp paper towel and microwave for 3 minutes.
  5. Turn potato over and hole additional holes. Wrap up in the damp paper towel.
  6. Microwave for 2 additional minutes.
  7. Check with a fork that the potato is soft and fluffy.
  8. Microwave for 2 additional minutes if the potato is hard to poke through.
  9. In a separate bowl mix ½ can (2.5 ounces) of chicken with 1 tablespoon of buffalo sauce.
  10. Top meat mixture on potato and dollop with 2 tablespoons of Greek yogurt.
  11. Add green onions.
Recipe Notes

Buffalo Chicken Sweet Potato Nutrition Facts Serving size 1 potato with toppings (236g) 1 Amount per serving Calories 230 % Daily Value Total Fat 3 g 4 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 380 mg 17 % Total Carbohydrate 34 g 12 % Dietary Fiber 4 g 14 % Total Sugars 12 g Added Sugars 5 g 10 % Protein 18 g Vitamin D 0 mcg 0 % Calcium 80 mg 6 % Iron 1.5 mg 8 % Potassium 610 mg 15 %