Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Turkey, Broccoli, Rice Casserole

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Fall comfort food season is here. Warm up with our Turkey, Broccoli & Rice Casserole — a cozy favorite packed with lean protein, grains, and nutrient-rich veggies. 

Perfect for busy holiday schedules:
-Make ahead
-Freeze for later
-Reheat when you need a quick, delicious meal! 

Easy, hearty, and family-approved — the ultimate way to stress less and enjoy more this season!


Turkey, Broccoli, Rice Casserole
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Servings
8 1 cup servings
Servings
8 1 cup servings
Turkey, Broccoli, Rice Casserole
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 350 degrees.
  3. Cook rice according to package directions.
  4. Wash Broccoli and mushrooms. Chop broccoli, mushrooms, and onion into small pieces.
  5. In a saucepan, melt butter and Sauté mushrooms, broccoli, and onions until onions are tender
  6. Sprinkle flour over butter and vegetable mixture and stir until combined.
  7. Add milk, yogurt, and seasoning, and stir to blend
  8. In a large bowl, combine turkey, rice and vegetable mixture.
  9. Spread the mixture in a 9x13 casserole dish and sprinkle with shredded cheese.
  10. Bake at 350 for 35-40 minutes until edges are bubbly and the top is lightly browned
Recipe Notes

Loaded Veggie Spaghetti

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Ditch the guilt and load up on the goodness with this veggie-packed spaghetti! We’ve swapped regular pasta for whole wheat spaghetti and lightened up the creamy sauce with nonfat milk and low-sodium cannellini beans for added fiber and protein. Using no-sodium chicken broth and salt-free Italian seasoning helps keep the flavor high without adding unnecessary sodium. It’s comfort food you can feel great about!

 


Loaded Veggie Spaghetti
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Loaded Veggie Spaghetti
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Ingredients
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Instructions
  1. Preheat the oven to 375 and bring a large pot of water to boil over high heat and begin preheating a skillet over medium high heat.
  2. Once the water is boiling add the spaghetti and boil until the pasta is al dente. Drain the pasta in a colander
  3. While the pasta is cooking start making the sauce. Heat the olive oil in the skillet and add the onion, celery, and carrots. Sauté for 3-4 minutes until onion is translucent and carrot are softer.
  4. Add the mushrooms to sauté for 3-4 minutes until they start to brown. Add zucchini and sauté for 2-3 minutes until soft.
  5. Add the garlic into the skillet. Sprinkle the flour into the skillet and stir with the vegetables. Cook for 2-3 minutes, stirring occasionally, until flour is absorbed.
  6. Slowly pour the chicken broth into the skillet and stir to fully dissolve the flour from the bottom of the skillet. The flour will start to thicken the sauce when it returns to a simmer. Add black pepper, Italian seasoning, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and the nonfat milk to the skillet. Stir until the cheese is melted and the sauce is smooth.
  7. Turn the heat off the skillet and add the drained diced tomatoes with green chiles, the drained cannellini beans, 2 teaspoons white wine vinegar and the cooked spaghetti to the pan. Mix until combined.
  8. Add the veggie spaghetti mixture to a 9×13” casserole dish. Top with the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese.
  9. Bake in the oven for approximately 25 minutes or until the mixture is bubbly and the cheese is melted.
Recipe Notes

Nutrition Facts Serving size 1 cup (475g) servings per container 6 Amount per serving Calories 410 % Daily Value Total Fat 13 g 17 % Saturated Fat 4 g 20 % Trans Fat 0 g Cholesterol 15 mg 5 % Sodium 560 mg 24 % Total Carbohydrate 55 g 20 % Dietary Fiber 11 g 39 % Total Sugars 9 g Added Sugars 0 g 0 % Protein 23 g Vitamin D 1 mcg 6 % Calcium 354 mg 25 % Iron 3 mg 15 % Potassium 1044 mg 20 %

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Skillet Vegetable Enchiladas

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This delicious skillet dish includes all the flavors you love from traditional enchiladas, with a plant-forward twist and less prep!

Featuring black beans as the main protein source and pairing it with a rainbow of vegetables (zucchini, red bell pepper, mushrooms, sweet potatoes, and spinach) makes this all-in-one meal a nutrition powerhouse. The addition of the corn tortillas helps to create a more complete protein in this meal, while the easy to make sauce and blend of cheeses make these “enchiladas” both comforting and tasty!


Skillet Vegetable Enchiladas
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Servings
8 servings
Servings
8 servings
Skillet Vegetable Enchiladas
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Servings
8 servings
Servings
8 servings
Ingredients
Ingredients
Sauce
Servings: servings
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Instructions
  1. In a large skillet, heat 1 Tbsp. olive oil over medium high heat. Add the onion, red pepper, zucchini, mushrooms, and frozen sweet potatoes. Sauté for 4 to 5 minutes, or until vegetables are tender, then stir in the garlic, cooking for about 30 more seconds or until garlic smells fragrant. Set aside.
  2. While vegetables are cooking, mix together the broth, apple cider vinegar, and tomato paste in a small bowl or measuring cup.
  3. In a separate saucepan, heat the remaining 3.5 Tbsp. olive oil over medium heat. Add the chili powder, garlic powder, cumin, oregano, and black pepper. Whisk the mixture for about 90 seconds until spices are very fragrant and everything is well-mixed.
  4. Pour the tomato mixture into the saucepan of spices. Bring the mixture to a boil, whisking it occasionally, then lower the heat and let it simmer for about 5-7 minutes until sauce thickens.
  5. Add the black beans and fresh spinach to the vegetable skillet and stir.
  6. Pour the enchilada sauce into the skillet, then top with the corn tortilla strips and stir. Pour the remaining half of the sauce in and continue to stir until all tortilla strips are coated in sauce. Continue cooking for 2-3 minutes, letting the sauce thicken even more.
  7. Remove the skillet from the heat and top with the low-fat Mexican blend cheese. Place a lid on the skillet and let it sit for 3-5 minutes to allow the cheese to melt.
  8. Serve warm, topped with a sprinkle of cotija cheese and chopped cilantro.
Recipe Notes

Cauliflower Alfredo Veggie Bake

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A creamy, healthy spin on comfort food: Cauliflower Alfredo Vegetable Bake. This plant-forward recipe swaps heavy cream and cheese for a silky cauliflower sauce, loaded with vegetables and flavor. Perfect for meatless meals, family dinners, or meal prep.


Cauliflower Alfredo Veggie Bake
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Servings
6 1 1/2 cup servings
Servings
6 1 1/2 cup servings
Cauliflower Alfredo Veggie Bake
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Servings
6 1 1/2 cup servings
Servings
6 1 1/2 cup servings
Ingredients
Cauliflower Alfredo Sauce
Casserole
Servings: 1 1/2 cup servings
Units:
Instructions
Sauce
  1. Steam cauliflower and garlic until tender (8–10 minutes).
  2. Drain and transfer to a blender with broth, milk, olive oil, nutritional yeast, and seasonings. Blend until smooth and creamy. Adjust consistency with extra broth if needed.
Vegetables
  1. Preheat oven to 425°F.
  2. Toss broccoli, zucchini, and mushrooms with a drizzle of olive oil. Roast on a sheet pan for 20 minutes, until just tender.
  3. After roasting lower the oven temperature to 375°F.
  4. Wilt spinach in a skillet, then drain and squeeze out all excess liquid, using paper towels or cheese cloth.
Assemble & Bake
  1. Lightly oil a 9x13" baking dish.
  2. Layer roasted veggies and spinach evenly in the dish.
  3. Pour cauliflower Alfredo sauce over the top, spreading to coat.
  4. Sprinkle breadcrumbs and nutritional yeast evenly.
  5. Bake uncovered at 375°F for 20 minutes, until golden and bubbling.
  6. Let rest 5 minutes before serving.
Recipe Notes

Cauliflower Alfredo Veggie Bake Nutrition Facts Serving size (282g) 6 Amount per serving Calories 160 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 18 g 7 % Dietary Fiber 5 g 18 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 60 mg 4 % Iron 1.9 mg 10 % Potassium 730 mg 15 %

Southwest Tortellini Pasta Salad

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🌮🥗 Spice up your lunch with the Southwest Tortellini Pasta Salad! 🥗🌮

Need something fresh, filling, and full of flavor? This tossed-together gem hits all the notes:

✨ What’s inside
• Three-cheese tortellini
• Grilled chicken
• Corn & black beans
• Red bell pepper, cherry tomatoes & avocado
• Red onion + cilantro

✨ The zesty dressing
Made with avocado oil, lime juice, rice vinegar, garlic, chili powder & cumin — balanced with a touch of sugar. 💥

✨ Why you’ll love it

  • Great mix of protein + veggies = satisfying, yet light

  • Tex-Mex vibes make it fun & vibrant

  • Super flexible: serve it as a side, a main, or even pack it for lunch tomorrow

🕒 Takes just a little prep time and then literally toss ‘n’ go. 😋

Southwest Tortellini Pasta Salad
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Servings
8 1 cup servings
Servings
8 1 cup servings
Southwest Tortellini Pasta Salad
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Salad
Dressing
Servings: 1 cup servings
Units:
Instructions
  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
  3. Combine all the dressing ingredients in a resealable jar. Shake until combined. Pour the desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
Recipe Notes