Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Broccoli Salad

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Whether your joining up with friends or having a relaxing family dinner, bring this sweet and savory Broccoli Salad with you!

Broccoli Salad recipe in a large white serving bowl
Broccoli Salad
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6
Servings
6
Broccoli Salad recipe in a large white serving bowl
Broccoli Salad
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Servings
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Instructions
  1. Clear your area for preparation and wash your hands
  2. Whisk water, greek yogurt, salt and pepper together, set aside
  3. In a large bowl, combine broccoli florets, bacon bits, apple, almonds, cheese, cranberries and raisins.
  4. Add greek yogurt mixture to broccoli mixture and toss together
  5. Keep refrigerated until ready to serve
Recipe Notes

Skillet Gnocchi

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Start pasta week off with pasta made from potatoes! This Skillet Gnocchi recipe is sure to be hit with the entire family!


Skillet Gnocchi recipe plated on a blue glass plate
Skillet Gnocchi
Votes: 13
Rating: 3.38
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6
Skillet Gnocchi recipe plated on a blue glass plate
Skillet Gnocchi
Votes: 13
Rating: 3.38
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Servings
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Instructions
  1. Clean preparation area, wash hands
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add gnocchi and cook, stirring often, until it is plumped and starting to brown; about 5-7 minutes. Place cooked gnocchi in a large bowl.
  3. Add 1 teaspoon of oil and onion to the pan and cook for 2 minutes. Stir in garlic and water. Cook until onion is cooked.
  4. Add spinach and cook by stirring until spinach begins to wilt
  5. Stir in tomatoes, beans, and simmer. Add gnocchi and sprinkle with both cheeses.
  6. Cook until cheese is melted and sauce is bubbling; about 3 minutes.
Recipe Notes

Cowboy Sliders

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These mini sliders are the perfect way to switch up your regular ole hamburger night! Throw these minis on the grill or in the air fryer for a protein-packed dinner or appetizer.


Our cowboy slider recipe loaded up with lettuce, tomatoes, and pickles on a silver platter ready to be served for your next BBQ!
Cowboy Sliders
Votes: 1
Rating: 4
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Servings
9
Servings
9
Our cowboy slider recipe loaded up with lettuce, tomatoes, and pickles on a silver platter ready to be served for your next BBQ!
Cowboy Sliders
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Rating: 4
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Grilling Instructions
  1. Wash your hands and clean your preparation area. Heat your grill to grill over medium-high heat.
  2. Chop red onion and garlic cloves. Measure ingredients.
  3. Add ground beef, barbecue sauce, red onion, garlic cloves, chili powder, and chile peppers in adobo sauce to a bowl. Mix ingredients.
  4. Form hamburger mixture in to slider sized patties – about 2 inches in diameter.
  5. Grill the hamburger patties over medium high heat for about 8 minutes on each side or until slider patties reach 165*F.
  6. Build cowboy sliders on multi grain hamburger buns with lettuce, tomatoes and pickles.
Air Fryer Instructions
  1. Complete instructions 2-4 in "Grilling Instructions."
  2. Preheat the air fryer to 375°F and set the time for 7 minutes.
  3. Once preheated, place food on the tray/basket making sure not crowd the sliders.
  4. Close the air fryer and start the cooking. Halfway through, turn the sliders over.
  5. Once done, make sure the sliders have reached 155°F internal temperature and enjoy!
  6. Note: Depending on the size of your air fryer, you might have to cook in batches.
Recipe Notes

Cowboy Sliders Nutrition Facts Serving size 1 slider (147g) servings per container 9 Amount per serving Calories 200 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 30 mg 10 % Sodium 360 mg 16 % Total Carbohydrate 25 g 9 % Dietary Fiber 1 g 4 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 16 g Vitamin D 0 mcg 0 % Calcium 58 mg 4 % Iron 3 mg 15 % Potassium 358 mg 8 %

Chicken and Summer Veggies Grilling Pocket

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This Chicken and Summer Veggies Grilling Pocket recipe is the perfect recipe to start of grilling season with! It is a simple dish to throw together then throw on the grill for a simple and impressive dinner!Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.

Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.
Chicken and Summer Veggies Grilling Pocket
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Servings
6
Servings
6
Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.
Chicken and Summer Veggies Grilling Pocket
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Servings
6
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Instructions
  1. Wash your hands and clean your preparation area. Heat your grill to cook over medium-high heat.
  2. Cut the vegetables as directed. Cut the chicken in to evenly sized cubes.
  3. Combine the olive oil, oregano, parsley, garlic powder, and paprika in a small bowl.
  4. Cut 6 sheets of foil approximately 12 inches in length each.
  5. Divide the vegetables and chicken evenly among the 6 sheets of foil. Top each with some of the oil mixture, spreading over the vegetables and chicken.
  6. Fold the foil so that it creates a sealed pocket.
  7. Grill the foil packets over medium high heat for 35 to 40 minutes, or until chicken reaches 165 degrees F.
Recipe Notes

Chicken and Summer Veggie Foils Nutrition Facts Serving size (283g) servings per container 6 Amount per serving Calories 240 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 85 mg 28 % Sodium 60 mg 3 % Total Carbohydrate 8 g 3 % Dietary Fiber 2 g 7 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 28 g Vitamin D 0 mcg 0 % Calcium 42 mg 4 % Iron 1 mg 6 % Potassium 825 mg 20 %

Salsa Verde

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SALSA!  It adds flavor, antioxidants and some heat to your meal.  Learn how to make your own fresh “Salsa Verde” at home.  This authentic Mexican recipe is only 5 calories per serving and makes enough to share and last in your fridge for 4-5 days.  Try it on your favorite tacos, botanas  or chicken enchiladas, the roasted tomatillos are delicious!!Salsa Verde, a recipe by Dinner Tonight

Salsa Verde, a recipe by Dinner Tonight
Salsa Verde
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Rating: 5
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Servings
16
Servings
16
Salsa Verde, a recipe by Dinner Tonight
Salsa Verde
Votes: 2
Rating: 5
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Servings
16
Servings
16
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Instructions
  1. Wash and dry TOMATILLOS and SERRANO PEPPERS. Place on a cookie sheet and broil in the oven on low heat. **You can also roast on a griddle or comal (cast iron pan) on medium heat, or try on your BBQ grill.
  2. Turn TOMATILLOS and PEPPERS consistently so they do not burn, but let them get a rich brown color.
  3. Place TOMATILLOS and PEPPERS in a blender or food processor; PROCESS to a chunky texture. Add FRESH CILANTRO and blend again.
  4. Enjoy your flavorful tangy SALSA! Makes 3 1/2 to 4 cups. **You can adjust the amount of PEPPERS to your liking-Mild, Medium or hot.
Recipe Notes

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