Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cheesy Chicken Spinach Noodle Casserole

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Straight from the slow cooker this casserole is filling and comforting. Try it soon for an instant family favorite!

Cheesy Chicken Spinach Noodle Casserole
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Servings
8
Cheesy Chicken Spinach Noodle Casserole
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Servings
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Instructions
  1. Wash hands and clean preparation area.
  2. Place chicken breast in the bottom of a slow cooker.
  3. In a small bowl combine cream of mushroom soup, water, garlic powder, onion powder, chives, thyme, and parsley. Pour seasoned soup mixture over chicken breast.
  4. Place lid on slow cooker and cook on low 6 – 8 hours until chicken is cooked through and shreds easily.
  5. Remove chicken breast from slow cooker and shred into fine pieces. Add shredded chicken back into the slow cooker and stir in hot cooked egg noodles, baby spinach, and shredded cheese. Replace lid and allow to heat through for 15 – 20 minutes until spinach is wilted and cheese is melted.
Recipe Notes

Cheesy Chicken Spinach Noodle Casserole Nutrition Facts Serving size (207g) servings per container 8 Amount per serving Calories 350 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 115 mg 38 % Sodium 290 mg 13 % Total Carbohydrate 43 g 16 % Dietary Fiber 2 g 7 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 149 mg 10 % Iron 3 mg 15 % Potassium 546 mg 10 %

Creamy Pumpkin Pasta

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Transition into fall with this delicious and creamy pumpkin pasta! Hearty pasta paired with pumpkin and mushrooms is sure to give you that first taste of fall!Bowtie pasta covered in a creamy pumpkin sauce still in the saucepan it was cooked in.

 

Bowtie pasta covered in a creamy pumpkin sauce still in the saucepan it was cooked in.
Creamy Pumpkin Pasta
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Servings
6
Servings
6
Bowtie pasta covered in a creamy pumpkin sauce still in the saucepan it was cooked in.
Creamy Pumpkin Pasta
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Servings
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Servings
6
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Instructions
  1. Wash your hands and preparation area.
  2. Cook pasta according to package directions.
  3. In a large skillet heat up olive oil. Once heated add garlic and stir until aromatic. Add chopped mushrooms and stir until softened.
  4. Add milk and cream cheese and stir until cream cheese is melted.
  5. Add pumpkin and spices and stir until well combined, heated through, and aromatic.
  6. Add pasta and stir until pasta is coated. Serve immediately.
Recipe Notes

Taco Boats

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Family friendly Taco Boats. This simple recipe will have kids and adults asking for more! Perfectly portable taco, ready for toppings of your choice!Dinner Tonight recipe Taco Boats. Ground beef baked in a crescent roll topped with cheddar cheese. Plated with a salad.


Dinner Tonight recipe Taco Boats. Ground beef baked in a crescent roll topped with cheddar cheese. Plated with a salad.
Taco Boats
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Servings
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Dinner Tonight recipe Taco Boats. Ground beef baked in a crescent roll topped with cheddar cheese. Plated with a salad.
Taco Boats
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Servings
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Instructions
  1. Preheat oven to 375 degrees.
  2. Clean your hands and your preparation area.
  3. In a large skillet brown lean ground beef for 4 – 5 minutes. Add finely diced onion, diced tomato, chili powder, garlic powder, and cumin. Stir together and continue cooking until beef is cooked through. Remove from heat. Food safety note: ground beef should be cooked to a minimal internal temperature of 160 degrees Fahrenheit.
  4. On two large baking sheet, unroll crescent rolls and press seams together to make one large sheet. Cut sheet into 8 squares. Divide beef mixture evenly among all 8 dough squares and top with shredded cheese. Pinch crescent roll around filling and to make a cup (or boat!) to hold filling in.
  5. Bake at 375 degrees for 12 minutes or until golden brown.
Recipe Notes

Chicken Vegetable Soup

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On cool evenings, nothing is more satisfying and delicious than a bowl of hearty soup. It can also be a very healthy and economical one-pot meal that uses spare vegetables that may otherwise go to waste.

The below basic formula is for a broth-based chicken vegetable soup. Unlike baking a cake, ingredients and amounts in soup do not need to be exact. [Read more…] about Chicken Vegetable Soup

Beef Stuffed Pasta

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Change up the classic pasta dinner to this Beef Stuffed Pasta recipe! It’s filling and serves 8.

https://www.youtube.com/watch?v=o13ucUPfnkM

Beef Stuffed Pasta a recipe by Dinner Tonight
Beef Stuffed Pasta
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Servings
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Beef Stuffed Pasta a recipe by Dinner Tonight
Beef Stuffed Pasta
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Servings
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Servings
8
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Instructions
  1. Heat oven to 350°F.
  2. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  3. Cook and drain pasta shells as directed on package.
  4. Meanwhile, in 10-inch skillet, heat oil over medium heat until hot.
  5. Cook stir-fry vegetables, ground beef and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
  6. Add zucchini; cook 4 minutes, stirring occasionally.
  7. Stir in olives and 1/4 cup of the tomato sauce.
  8. Cook until hot, stirring frequently.
  9. Remove from heat.
  10. In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese. Stir in zucchini mixture until well mixed.
  11. Fill each cooked pasta shell with about 2 tablespoons zucchini mixture.
  12. Place in baking dish.
  13. Pour remaining tomato sauce over shells.
  14. Cover with foil; bake 30 minutes.
  15. Sprinkle with remaining 1/2 cup shredded cheese.
  16. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.
Recipe Notes

Beef Stuffed Pasta Nutrition Facts Serving size 8 (230g) servings per container Amount per serving Calories 370 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 220 mg 10 % Total Carbohydrate 49 g 18 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 % Calcium 15 % Iron 20 % Potassium 10 %

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