Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Butternut Squash Mac n Cheese

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Mac n Cheese is a comfort food classic but allow us to dress up your mac n cheese with a winter favorite, butternut squash! The butternut squash and the blend of cheeses in this dish really make for a unique mac n cheese experience!


Butternut Squash Mac n Cheese
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Servings
10 1/4 cup servings
Servings
10 1/4 cup servings
Butternut Squash Mac n Cheese
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Servings
10 1/4 cup servings
Servings
10 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
Units:
Instructions
  1. Wash your hands and workspace
  2. Bring a stockpot of water to boil. Cook pasta according to the package
  3. Cut your butternut squash into 1-inch pieces.
  4. In a separate saucepan, add your 2 teaspoons olive oil on medium heat. Add butternut squash into the pan and cover. Cook for about 5 minutes or until it is tender with a fork.
  5. Pour squash into a blender and puree
  6. In a saucepan, add your butter and 1 Tablespoon olive oil and melt. Once melted add in your flour and whisk continually, add your milk slowly to prevent clumping.
  7. Add your cheeses, butternut puree, and spices and mix well. Incorporate pasta elbows.
  8. Pour into a 9x9 glass pan and cook at 350*F for 20 minutes
Recipe Notes

Poblano Casserole

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This recipe fits perfectly with our casserole formula!! We promise your casserole leftovers won’t last long. Add this recipe to your regular lineup!


Poblano Casserole
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Servings
6 servings
Servings
6 servings
Poblano Casserole
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Wash your hands and clean your counter tops. Wipe down tops of canned food items. Rinse produce under cool running water before slicing.
  2. Saute beef with onion until browned. Season with cumin, chili powder, kosher salt, and pepper.
  3. Saute garlic and poblano peppers with seasoned beef until softened.
  4. Add tomatoes, rice, and water and simmer for 5-10 minutes or until rice is cooked.
  5. Stir in Cilantro.
  6. Place 4 tortillas in the bottom of 6x9 casserole dish, layer half of the meat mixture, and repeat one time. Top with cheese.
  7. Bake at 350*F for 20 minutes or until the entire mixture reaches an internal temperature of 165 degrees F.
Recipe Notes

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Pumpkin Cheesecake No Bake

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Oh, my Gourd! This No-Bake Pumpkin Cheesecake is a great go-to for an easy pumpkin dessert.


Pumpkin Cheesecake No Bake
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Servings
8 slices
Servings
8 slices
Pumpkin Cheesecake No Bake
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Servings
8 slices
Servings
8 slices
Ingredients
Crust
Cheesecake
Servings: slices
Units:
Instructions
  1. Clean and prep baking area.
  2. Add melted butter to graham cracker crumbs and mix until well combined.
  3. Transfer buttered graham cracker crumbs into a pie dish or Springform baking pan and press them tightly into the bottom of the pan. Place pan into the refrigerator for 10-15 minutes to chill.
  4. In a large bowl, add whipped topping, cream cheese, and Greek yogurt and mix until well-combined using a handheld mixer.
  5. Add the instant pudding mix to the bowl and mix until smooth. Add in pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract, and continue to mix until well-combined.
  6. Remove pie pan from refrigerator and place mixture on top of crust. Ensure the mixture is evenly distributed.
  7. Place pie in the refrigerator for 2 to 3 hours or freezer for 30 minutes to 1 hour.
  8. *Consistency of pie mixture will depend on time refrigerated or frozen*
  9. Serve and enjoy!
Recipe Notes

Zucchini Chips and Ranch Dip

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In many parts of Texas, zucchini is a flourishing crop for gardeners this year. These Zucchini Chips and Dip are a great and delicious way to utilize this produce item.


Zucchini Chips and Ranch Dip
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Servings
8 servings
Servings
8 servings
Zucchini Chips and Ranch Dip
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
Air Fryer Instructions
  1. Clean your area and wash your hands before you begin.
  2. Preheat air fryer at 370 degrees F for 3 minutes.
  3. Slice zucchini ends off, approximately ½ inch in, and discard.
  4. Cut zucchini into ¼ inch slices.
  5. Place slices in the air fryer basket/ tray in a single layer.
  6. Sprinkle a thin layer of cheese over the zucchini slices.
  7. Cook in the air fryer for 12 minutes at 370 degrees or until the cheese is turning brown and crisp.
  8. Mix greek yogurt and seasonings together and serve as a dip.
Oven Instructions
  1. Clean your area and wash your hands before you begin.
  2. Preheat oven at 370 degrees F.
  3. Slice zucchini ends off, approximately ½ inch in, and discard.
  4. Cut zucchini into ¼ inch slices.
  5. Place slices in the air fryer in a single layer.
  6. Sprinkle a thin layer of cheese over the zucchini slices.
  7. Cook in the oven for 15-18 minutes at 370 Degrees or until the cheese is turning brown and crisp.
  8. Mix Greek yogurt and seasonings together and serve as a dip.
Recipe Notes

Cranberry Orange Bread

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Our Cranberry Orange Bread is a delightful tangy dessert with enough crunch to start your fall senses!  This recipe is full of flavors that will also fill your home with the best baking aroma.


Cranberry Orange Bread
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Servings
12 1 slice servings
Servings
12 1 slice servings
Cranberry Orange Bread
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Servings
12 1 slice servings
Servings
12 1 slice servings
Ingredients
Servings: 1 slice servings
Units:
Instructions
Instructions:
  1. Preheat oven to 350° F. Spray a 9x5 loaf pan with non-stick cooking spray.
  2. In a large mixing bowl add flour, baking powder, baking soda, salt, and ground cinnamon, stir to combine.
  3. Add in honey, orange juice, applesauce, vanilla, orange zest mix until combined. Be sure not to over mix.
  4. Fold the cranberries and pour batter into the prepared loaf pan.
  5. Sprinkle pumpkins seeds over the top of the batter. Place in the center rack in the oven and bake for 50 minutes or until a toothpick comes out clean.
Tips:
  1. If fresh cranberries are not in season, use frozen unsweetened cranberries. Thaw in the refrigerator overnight before using.
  2. Store in the refrigerator in an airtight container for up to a week. Can also be frozen for up to 2 months.
Recipe Notes

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