Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chocolate Peanut Butter Overnight Oats

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Let’s overnight it with our overnight oats! These recipes are a great way to satisfy your sweet tooth and start your day with a meal that includes heart-healthy ingredients.


Chocolate Peanut Butter Overnight Oats
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Servings
1 1 cup serving
Servings
1 1 cup serving
Chocolate Peanut Butter Overnight Oats
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Servings
1 1 cup serving
Servings
1 1 cup serving
Ingredients
Servings: 1 cup serving
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Instructions
  1. In a mason jar or tight seal container, place the rolled oats and almond milk. Stir together.
  2. Continue to add ingredients (Cocoa powder, flax seeds, peanut butter powder, peanut butter morsels, and sweetener) and stir after adding each for even distribution.
  3. Once all the ingredients are mix, place in the refrigerator overnight or for 6-8 hours.
  4. Serve and enjoy! Overnight Oats are best when eaten within 3 days
Recipe Notes

Sorghum Fried Rice

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Sorghum is a whole grain high in protein and antioxidants. It truly is the “star” of this recipe.  Enjoy the sorghum fried rice as a 1 skillet meal or with your favorite chicken, beef, or shrimp.


Sorghum Fried Rice
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Sorghum Fried Rice
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Heat large skillet or wok to medium heat and pour sesame oil. Add onion and thawed peas and carrots, fry until tender.
  2. Slide the vegetables to one side of the skillet and pour the beaten eggs on the other. Use a spatula to scramble and cook eggs. Once eggs are cooked, combine with vegetables.
  3. Add and stir in the cooked sorghum grain to the skillet. Pour soy sauce over evenly and stir until well heated. Top mixture with green onion.
  4. **use cold sorghum grain to prevent mushy texture.
  5. -Prepare grain the day before or defrost grain stored in the freezer.
Recipe Notes

Roasted Fries

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One of the most popular American side dishes without the saturated fat! While we are on the subject of cooking techniques, try roasting your French Fries with a little olive oil to get that crispy crunch!


Roasted Fries
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Servings
5
Servings
5
Roasted Fries
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Servings
5
Servings
5
Ingredients
Servings:
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Instructions
Oven Instructions
  1. Clean preparation area and wash vegetables prior to preparation
  2. Preheat oven to 450*F.
  3. Clean preparation area and wash vegetables prior to preparation
  4. Line cookie sheet with foil.
  5. Place sliced russet potatoes into a large bowl.
  6. Add olive oil, kosher salt, black pepper, chili powder, and garlic powder to potatoes.
  7. Toss all ingredients together to get the potatoes evenly coated.
  8. Spread evenly on a lined cookie sheet. Roast in the oven for 20-25 minutes being sure to rotate after 10 minutes.
Air Fryer Instructions
  1. Clean preparation area and wash vegetables prior to preparation.
  2. Set the air fryer to 375 °F and preheat for 3-5 minutes.
  3. Place sliced russet potatoes into a large bowl.
  4. Add olive oil, kosher salt, black pepper, chili powder, and garlic powder to potatoes.
  5. Toss all ingredients together to get the potatoes evenly coated.
  6. Spread evenly on the air fryer basket/tray.
  7. Cook in the air fryer for 10-20 minutes until golden brown. Rotate potatoes every 5 minutes to ensure potatoes are evenly cooked.
  8. Remove potatoes from the air fryer and serve.
Recipe Notes

Chicken Harvest Lunch Bowl

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This Chicken Harvest Lunch Bowl is an easy lunch to prepare on Sunday for your busy week ahead. Try it out today, or switch it up with your favorite veggies!


Chicken Harvest Lunch Bowl
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Servings
4 bowls
Servings
4 bowls
Chicken Harvest Lunch Bowl
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Servings
4 bowls
Servings
4 bowls
Ingredients
Harvest Bowl
Quick Tzatziki Sauce
Servings: bowls
Units:
Instructions
  1. Wash hands and clean the preparation area. Preheat oven to 400°F and line a cooking sheet with foil. Rinse all fresh vegetables before slicing.
  2. In a bowl combine the broccoli florets and carrot slices, toss in olive oil. Arrange on the cooking sheet in a single layer leaving room for the chicken.
  3. Chicken breasts should be cut in half lengthwise to reduce the thickness, breasts can also be flattened with a meat hammer. Arrange in a single layer on the cooking sheet and sprinkle the lemon pepper seasoning on top. Bake for 25 minutes or until chicken reaches an internal temperature of 165°F.
  4. While the chicken is in the oven cook the quinoa if not already done.
  5. While chicken is in the oven make the tzatziki sauce. In a bowl, combine the greek yogurt, garlic, cucumber, and dill and stir well. You can also use store-bought tzatziki sauce but this will change the nutritional information.
  6. Once everything is done, divide the quinoa among 4 refrigerator airtight containers, top with vegetables and sliced chicken. Keep the tzatziki sauce in a separate container. Reheat the quinoa bowls to a minimum internal temperature of 165°F before topping with tzatziki sauce and consuming. Leftovers will keep for 3-4 days.
Recipe Notes

Southwest Egg Muffins

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Breakfast can be hard when everyone in the family is going in a different direction in the mornings! Remember that planning is key when it comes to breakfast. Try making large batches of egg muffins on Sunday and refrigerate and freeze them until you need them during the week.


Southwestern Egg Cups
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Rating: 4.5
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Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Southwestern Egg Cups
Votes: 2
Rating: 4.5
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Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings (2 "muffins")
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any vegetables before sicing. Preheat the oven to 350 F. Coat a muffin tin with nonstick cooking spray.
  2. In a large skillet, sauté the ground turkey, bell pepper, garlic, and green onion until the turkey is fully cooked and reaches 165°F and vegetables are tender. Add the salt, pepper, cumin and chili powder; cook for 1-2 minutes. Remove from heat.
  3. In the muffin tin, evenly divide the turkey and vegetable mixture among 10 individual muffin cups.
  4. Pour the eggs evenly into the 10 stuffed cups. Top with cheese.
  5. Bake 20 minutes or until the eggs are set.
  6. Portion the egg muffins out into serving sizes and store in the refrigerator for 3-4 days or in the freezer up to 3 months. If frozen, thaw in the refrigerator the night before and heat in the microwave when ready to serve. Reheat to 165°F before eating.
Recipe Notes

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