Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Search Results for: pizza

Skillet Pizzas

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Skillet Pizzas are the perfect easy lunch, dinner, or even snack for the pickiest people in your life! Whip these up any night of the week for a table full of smiles!


One Skillet Pizza topped with beef, cheese, tomatoes and lettuce sliced and ready to be eaten!
Simple Skillet Pizzas
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Rating: 2.5
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Servings
6
Servings
6
One Skillet Pizza topped with beef, cheese, tomatoes and lettuce sliced and ready to be eaten!
Simple Skillet Pizzas
Votes: 2
Rating: 2.5
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Coat skillet with non-stick cooking spray and bring to medium-high heat.
  2. Start by toasting one tortilla in the skillet for 30 seconds and then flip to allow both sides of the tortilla to be lightly toasted.
  3. Add a thin layer of pasta sauce, cheese, and beef or chicken on top of tortilla.
  4. Allow to heat throughout.
  5. Remove from skillet and top with lettuce and tomatoes.
  6. Slice into 4 wedges and serve immediately.
  7. Repeat steps above to prepare the remaining 5 pizzas.
Recipe Notes

Zesty Veggie Flatbread

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Craving something fresh and flavorful? Try our zesty veggie flatbread, loaded with vibrant vegetables! Perfect for a quick lunch or a light dinner, it’s a delightful way to enjoy your greens.

Zesty Veggie Flatbread
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Servings
2 servings
Servings
2 servings
Zesty Veggie Flatbread
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Servings
2 servings
Servings
2 servings
Ingredients
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Instructions
  1. Preheat oven to 425 degrees and rinse all fresh vegetables under cool running water before preparing.
  2. Prepare pesto according to recipe directions https://dinnertonight.tamu.edu/recipe/pesto/.
  3. Prepare all toppings - roasted red peppers, cherry tomatoes, red onion, asparagus, carrots, mozzarella cheese and garnish
  4. Lay flatbread on non stick baking sheet. Spread made pesto on flatbread leaving about ½ inch along the edge.
  5. Layer the vegetable toppings on top of pesto on flatbread. Sprinkle half of mozzarella and save the rest for topping after baking.
  6. Bake in the oven for 20 minutes until edges are brown and crispy and vegetables are softened but still have a little firmness to them.
  7. Remove flatbread from the oven and sprinkle the remaining mozzarella cheese and basil leaves for garnish. Enjoy!
Recipe Notes

Chicken, Mushroom and Caramelized Onion Flatbread

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Bring bold Texas flavor to your table with this Chicken, Mushroom & Caramelized Onion Flatbread! 🍕✨ Sweet, slow-caramelized Texas 1015 onions and savory Texas-grown mushrooms layer beautifully over tender chicken and a creamy, protein-packed garlic white sauce. Finished with fresh mozzarella, parsley, and a drizzle of balsamic glaze, this flatbread is the perfect balance of comfort and fresh flavor. 

Using local Texas produce not only adds incredible taste — it also supports our Texas farmers. Give it a try and enjoy a slice of Texas-grown goodness! 

 

Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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Servings
4 servings
Servings
4 servings
Chicken Mushroom and Onion Flatbread recipe on a Texas shaped cutting board with a side of ingredients.
Chicken, Mushroom and Caramelized Onion Flatbread
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Servings
4 servings
Servings
4 servings
Ingredients
Pizza Base:
Caramelized Onions
Mushroom Mixture:
Garlic White Sauce
Servings: servings
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Instructions
Caramelized Onions:
  1. Slice onions into thin, even strips.
  2. In a sauté pan, heat olive oil over medium heat. Add the onions and cook until they start to become translucent and soft.
  3. Turn the heat down to low. Add cooking wine to deglaze the pan. Cook for at least 20 minutes or until onions become a deep caramel-brown. Stir every 5 minutes to encourage even browning.
Mushroom Mixture:
  1. To a saucepan, add water and bring to a simmer
  2. Add paprika, garlic powder, and black pepper. Allow to simmer for 1 minute.
  3. Add in sliced mushrooms and cook on medium heat until they become soft.
  4. Add Balsamic vinegar and cook for 1-2 minutes on medium heat.
  5. Drain the mushrooms and save the hot liquid.
Garlic White Sauce:
  1. To a blender, add the cottage cheese, garlic cloves, salt, and black pepper. Then, add 2-3 T of hot mushroom liquid from the previous step. Blend until completely smooth. Add more hot liquid, if needed, to make it smoother.
Assemble Flatbread:
  1. Lay the flatbread on a sheet pan. Spread the Garlic White Sauce all over the top.
  2. Add Mushroom Mixture on top of the sauce.
  3. Next, add a thin layer of Caramelized Onions over the mushrooms.
  4. Finally, top with fresh mozzarella cheese.
  5. Bake or air fry at 400-degrees F for 10-15 minutes.
  6. Slice into 8 slices, top with chopped parsley and drizzle with Balsamic glaze. Enjoy!
  7. Notes: You can broil for 1 minute at the end of the baking time to make the cheese extra bubbly. Use any variety of mushrooms that you like.
Recipe Notes

Herb Infused Marinara Sauce

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20 Minute Herb Infused Marinara Sauce
20 Minute Herb Infused Marinara Sauce

This quick marinara sauce is perfect for pasta sauce, pizza sauce, or a base for meatballs! The combination of dried herbs and canned tomatoes (with no salt added) gives you freedom to enjoy a quick, easy recipe without the added sodium found in canned or jarred pasta sauces. [Read more…] about Herb Infused Marinara Sauce

Quinoa Cakes

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Trying a new whole grain can be intimidating, especially when the name is difficult to pronounce. Quinoa (pronounced keen-wa) is a grain growing in popularity due to its nutritional value. Quinoa has more fiber and twice as much protein as any other grain. It can be used in a variety of dishes including burgers, stir-fries, breakfast bowls, and even pizza crust.

Today’s recipe uses quinoa, black beans, and cottage cheese. I love making this for on-the-road meals. These would also be a great option for kiddos who are in sports activities and need a quick meal before practice. You can freeze the mini cakes for up to 3 months and use them as needed. So instead of driving through the fast-food line, grab a protein-packed Quinoa Cake! Enjoy!

 

https://youtu.be/o4GgsqT66bU

Quinoa Cakes
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These savory cakes are a great option for dinner on the run.
Servings Prep Time
12 20
Cook Time
20
Servings Prep Time
12 20
Cook Time
20
Quinoa Cakes
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These savory cakes are a great option for dinner on the run.
Servings Prep Time
12 20
Cook Time
20
Servings Prep Time
12 20
Cook Time
20
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees F. Place 12 liners in a muffin tin and spray with cooking spray
  2. Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and fluffy. Let cool for about 10 minutes and transfer to a large bowl.
  3. Add eggs, beans, cottage cheese, scallions, flour, baking powder, salt and spices. Stir until combined. Fold in shredded cheese.
  4. Bake the cakes until slightly brown on top (20-25 minutes). Let cool for 5-10 minutes. Serve with your favorite salsa and avocado.
Recipe Notes

Quinoa Cakes Nutrition Facts Serving size (91g) servings per container 12 Amount per serving Calories 120 % Daily Value Total Fat 3 g 4 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 35 mg 12 % Sodium 250 mg 11 % Total Carbohydrate 14 g 5 % Dietary Fiber 2 g 7 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 116 mg 8 % Iron 1 mg 6 % Potassium 185 mg 4 %

Recipe adapted from Eating Well