Name: Ensalada de Brócoli y Coliflor de Preparación Fácil
Yield: 8
Ingredients: 4 tazas de grumos de coliflor; 4 tazas de grumos de brócoli; 1/2 taza de agua; 1/4 taza de leche descremada o leche con 1% de grasa; 4 onzas de queso crema (sin grasa, cortado en cubos); 1/2 taza de yogur natural/sin sabor (sin grasa); 1 taza de queso cheddar fuerte de contenido graso reducido (rallado); 10 galletas saladas (bajas en sodio, ralladas (pulverizadas) (aproximadamente 1/3 taza)); 2 cucharadas de queso parmesano (rallado)

Ensalada de Brócoli y Coliflor de Preparación Fácil

January 5, 2017 by Dinner Tonight

Ensalada de Brócoli y Coliflor de Preparación Fácil

CourseSide Dishes

Servings

Ensalada de Brócoli y Coliflor de Preparación Fácil

CourseSide Dishes

Servings

Ingredients

4 tazas de grumos de coliflor
4 tazas de grumos de brócoli
1/2 taza de agua
1/4 taza de leche descremada o leche con 1% de grasa
4 onzas de queso crema sin grasa, cortado en cubos
1/2 taza de yogur natural/sin sabor sin grasa
1 taza de queso cheddar fuerte de contenido graso reducido rallado
10 galletas saladas bajas en sodio, ralladas (pulverizadas) (aproximadamente 1/3 taza)
2 cucharadas de queso parmesano rallado

Servings:

Units:

Instructions

Enjuague el brócoli y la coliflor. Córtelos en grumos.
Ponga las verduras y ½ taza de agua en un sartén.
Tape el sartén y permita que las verduras cuecen al vapor a fuego alto por 3 minutos, o hasta que estén tiernas.
Añada la leche al sartén. Reduzca el calor a fuego lento.
Corte el queso crema en cubos y añádalo al sartén.
Permita que el queso crema se derrita. Revuelva la mezcla de vez en cuando.
Agregue el yogur al sartén. Revuélvalo para cubrir la mezcla.
Rocíe la mezcla con el queso cheddar rallado y permita que el queso se derrita.
Mezcle las galletas saladas ralladas (pulverizadas) y el queso parmesano. Rocíe esta mezcla sobre las verduras.

Recipe Notes

Grilled Quail Salad

January 3, 2017 by Dinner Tonight

Grilled Quail Salad

CourseMain Dish

Servings

Grilled Quail Salad

CourseMain Dish

Servings

Ingredients

12 quail semi-boneless

For the marinade

1/2 cup red wine vinegar
3 Tbsp. Worcestershire sauce
1/4 cup olive oil
3 cloves garlic
1/4 cup fresh herbs (seasonal and available)

For the fresh salad

2 lbs. spring salad mix
10 oz. pickled cactus diced
2 ears roasted corn cut off the cob
1 pint cherry tomatoes sliced
1/2 cup sunflower seeds
2 avocados diced

For the dressing

1 Juice of 1 lime
3 Tbsp. olive oil

Servings:

Units:

Instructions

1. Wash your hands and clean your cooking are. Combine the marinade ingredients in a bowl. Add quail to marinade, cover, and refrigerate for at least 2 hours. 2. Combine all the fresh salad ingredients in a medium bowl; refrigerate. 3. On medium-high heat, grill quail for 1-2 minutes per side; let rest for 10 minutes. 4. Arrange the fresh salad on a plate. Drizzle the dressing ingredients on top of the fresh salad. 5. Place grilled quail on top of or next to the fresh salad and serve.

Recipe Notes

Nutrition facts per serving: 300 calories, 19g total fat, 2.5g saturated fat, 0g trans fat, 160mg sodium, 15g total carbohydrate, 6g dietary fiber, 3g sugars, 19g protein, 110% vitamin A, 45% vitamin C, 10% calcium, and 20% iron. Perfect Daily Values are based on a 2,000-calorie diet.

Pork Pozole

January 3, 2017 by Dinner Tonight

Pork Pozole

Servings

12 1/2 Cup Servings

Servings

12 1/2 Cup Servings

Pork Pozole

Servings

12 1/2 Cup Servings

Servings

12 1/2 Cup Servings

Ingredients

2 Tbsp. olive oil
1 lb. pork shoulder cubed
1 onion diced
2 guajillo or ancho peppers diced
2 cloves garlic
3 tsp. dried oregano
1 tsp. cumin
3 tsp. black pepper
2 cups low sodium chicken broth
1 15 -oz. can golden or white hominy drained
1 4-oz. can diced green chilies

Garnishes

Servings: 1/2 Cup Servings

Units:

Instructions

Wash your hands and clean your cooking area. In a large saucepan, heat olive oil on high heat. Add pork and sear on all sides. Continue cooking pork until internal temperature reaches at least 160 ° F.
Add onions, peppers, garlic, oregano, cumin, and black pepper. Cook until the onions are translucent.
Add chicken broth. When he broth starts to boil, turn down the heat and simmer for 30 minutes.
Stir in hominy and green chilies; cook until pork meat is tender and stew thickens, about 30 more minutes.
Serve soup hot, with garnishes.

Recipe Notes

Nutrition facts per serving: 150 Calories, 8g total fat, 2g saturated fat, 0g trans fat, 200mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 9g protein, and 10% vitamin A. Percent Daily Values are based on a 2,000- calorie diet.

To get this recipe in Spanish, click here.

Grilled Dove Breast

January 3, 2017 by Dinner Tonight

Know a dove hunter? Make this marinade for the delicious dove meat for this simple Grilled Dove Breast recipe. The perfect appetizer or topping for a salad!

Grilled Dove Breast

CourseAppetizers

Servings

Grilled Dove Breast

CourseAppetizers

Servings

Ingredients

24 dove breasts deboned

For the marinade

1/4 cup red wine vinegar
1/4 cup olive oil
1 clove garlic pressed
1 Tbsp. Worcestershire sauce
1 Tbsp. honey
1 tsp. granulated garlic
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper

Servings:

Units:

Instructions

1. Wash your hands and clean your cooking area. Combine all measured marinade ingredients in a large bowl. 2. Add dove breasts to the marinade; turn breasts to distribute marinade evenly. 3. Cover and marinate in the refrigerator for 2 hours. 4. Grill dove over a medium-high heat flame for 4-6 minutes. Serve on a bed of greens and dip in your favorite side sauce.

Recipe Notes

Nutritional facts per serving : 170 Calories, 12g total fat, 2.5g saturated fat, 0g trans fat, 55mg sodium, 2g total carbohydrate,0g dietary fiber, 2g sugars, 14g protein, and 20% iron. Percent Daily Values are based on a 2,000 calorie diet.

Banana Chocolate Pudding

January 2, 2017 by Dinner Tonight

Check out our delicious Banana Chocolate Pudding! This dessert is quick and easy to make and is sure to satisfy your sweet tooth (and it’s nutritious too)!

Banana Chocolate Pudding

CourseDessert

Servings

Banana Chocolate Pudding

CourseDessert

Servings

Ingredients

1 large avocado pitted and peeled
1 Banana
1/2 cup cocoa powder unsweetened
6 tablespoons honey
1/4 cup non-fat milk
1 teaspoon coffee powder
1 teaspoon vanilla

Servings:

Units:

Instructions

Wash your hands, clean your cooking area, and wash fruit.
Place all ingredients in the bowl of a food processor and blend until smooth.
Chill until ready to serve. Garnish with orange zest.

Recipe Notes

Ensalada de Brócoli y Coliflor de Preparación Fácil

Grilled Quail Salad

Pork Pozole

Grilled Dove Breast

Banana Chocolate Pudding

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