Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cinnamon Walnut Pecan Pie Bites

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These Cinnamon Walnut Pecan Pie Bites are the perfect bite-sized treat for the end of a holiday meal! This recipe is easy to double or even triple for hungry crowds at holiday parties!

Cinnamon Walnut Pecan Bites recipe plated on a fall plate
Cinnamon Walnut Pecan Pie Bites
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Cinnamon Walnut Pecan Bites recipe plated on a fall plate
Cinnamon Walnut Pecan Pie Bites
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Servings
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Instructions
  1. Preheat oven to 375 degrees F.
  2. Spray a baking sheet with nonstick spray or line with parchment paper.
  3. In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, cinnamon and salt. Mix well.
  4. Stir in 1 tablespoon chopped pecans and 1 tablespoon chopped walnuts into mixture. Arrange shells and evenly distribute the mixture evenly among the fillo shells.
  5. Combine remaining nuts and sprinkle them on the top of the shells (a little less than 1/2 teaspoon per shell).
  6. Bake in the oven until edges are crips, 15-18 minutes.
  7. Allow to cool slightly before serving. If you like, top each piece with a squirt of fat free whipped cream topping. Enjoy! Note: nutritional information does not include optional fat free whipped topping.
Recipe Notes

Cinnamon Walnut Pecan Pie Bites Nutrition Facts Serving size 3 bites (31g) servings per container 5 Amount per serving Calories 100 % Daily Value Total Fat 6 g 8 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 100 mg 4 % Total Carbohydrate 12 g 4 % Dietary Fiber 0 g 0 % Total Sugars 8 g Added Sugars 8 g 16 % Protein 2 g Vitamin D 0 mcg 0 % Calcium 21 mg 2 % Iron 1 mg 6 % Potassium 61 mg 2 %

Slow Cooker Chicken Taco Chili

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Everyone loves a recipe that they can make so many other meals from.  This Slow Cooker Chicken Taco Chili can feed a hungry family and leave you with leftovers.  Store in the fridge for your next day lunch, or make a casserole, tacos or salads for dinner.  Just set the clock and go!


Slow Cooker Chicken Taco chili recipe in a bowl topped with cilantro.
Slow Cooker Chicken Taco Chili
Votes: 5
Rating: 4.8
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Servings
10
Servings
10
Slow Cooker Chicken Taco chili recipe in a bowl topped with cilantro.
Slow Cooker Chicken Taco Chili
Votes: 5
Rating: 4.8
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10
Servings
10
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Instructions
  1. Add drained black beans, and kidney beans in crockpot. Top with the tomato sauce, diced tomatoes, chili peppers, frozen corn, chopped onion, and seasonings. Stir all together.
  2. Place chicken breast into the mixture, completely cover the chicken.
  3. Set crock pot to cook 8-10 hours on LOW or 4-6 hours on HIGH.
  4. Pull chicken breasts out about 30 minutes before serving, shred with a fork and return to the crockpot stirring well.
  5. Serve chili with fresh chopped cilantro.
  6. Tip: Recipe makes for a large crowd or great for leftovers. Pack for your next day lunch, store in the refrigerator for up to 4 days, or freeze in individual airtight containers for up to 3 months for an easy reheat meal.
  7. **If using your own homemade taco seasoning, leave out the chili powder from this recipe.
Recipe Notes

Homemade Taco Seasoning

Taco Seasoning

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Making your own taco seasoning may seem like a hassle, why not just purchase a package at the grocery store…right?  You can make your own with the spices you already have in your pantry and save a buck or two at the grocery store.

I know, you’re thinking, just a dollar… right?  Yeah, just a dollar, every time you make one of your favorite recipes, and that can eventually add up to something you can purchase from your wish list!

Making your own taco seasoning is a great way to reduce the sodium content, artificial flavoring, and you can adjust the flavors and “heat” to your liking.  You can also double or triple the recipe to make a larger batch.  Store the seasoning in an air tight container in your pantry, and have available for all your favorite recipes.  Try the taco seasoning in Mexican dishes, dips, soups, chili, salad dressings and even rub on chicken, pork, and beef before adding to the grill.

Try this seasoning recipe in our Slow Cooker Chicken Taco Chili recipe.

Taco Seasoning spices splayed across a wooden cutting board.
Taco Seasoning
Votes: 4
Rating: 4.75
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Servings
4
Servings
4
Taco Seasoning spices splayed across a wooden cutting board.
Taco Seasoning
Votes: 4
Rating: 4.75
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Servings
4
Servings
4
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  1. Combine all spices together until blended will. Store your taco seasoning in air tight container at room temperature.
Recipe Notes

Roasted Edamame and Corn Salad

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Edamame (soybeans) are high in protein and low in fat. This salad makes a great side dish or light lunch.

Roasted Edamame and Corn Salad
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Servings
5
Roasted Edamame and Corn Salad
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5
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  1. Preheat oven to 400 degrees F.
  2. Place edamame, corn, onion, garlic, olive oil, salt and pepper into a 13 x 9 pan and stir to combine. Place on middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.
  3. Remove from oven and place in refrigerator until completely cool, approximately 30 minutes.
  4. Add tomato, basil and vinegar to mixture and toss to combine. Taste; adjust seasoning as needed. Serve chilled or at room temperature.
Recipe Notes

Roasted Edamame and Corn Salad Nutrition Facts Serving size (110g) servings per container 5 Amount per serving Calories 100 % Daily Value Total Fat 5 g 6 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 125 mg 5 % Total Carbohydrate 8 g 3 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 40 mg 4 % Iron 1 mg 6 % Potassium 361 mg 8 %

Very Vegetable Curry

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Very Vegetable Curry
Votes: 1
Rating: 5
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Servings
6
Servings
6
Very Vegetable Curry
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Rating: 5
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Servings
6
Servings
6
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  1. Heat oil in a large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally.
  2. Add broccoli and curry powder and cook for an additional 5 minutes
  3. Add tomatoes and coconut milk, stirring to combine, about 5 minutes. Mix in your chickpeas and spinach and cook until spinach has heated through.
Recipe Notes

Very Vegetable Curry Nutrition Facts Serving size (264g) servings per container 6 Amount per serving Calories 150 % Daily Value Total Fat 6 g 8 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 150 mg 7 % Total Carbohydrate 20 g 7 % Dietary Fiber 7 g 25 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 126 mg 10 % Iron 2 mg 10 % Potassium 498 mg 10 %

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