Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Sheet Pan Chicken Fajitas

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Sheet pan meals can be an absolute game-changer when it comes to providing home-cooked meals on a busy schedule! This Sheet Pan Chicken Fajita meal is everything you’ve been looking for without the hassle. As an added bonus sheet pan meals usually require less clean up too!


Sheet Pan Chicken Fajitas
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Servings
6 servings
Servings
6 servings
Sheet Pan Chicken Fajitas
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Servings
6 servings
Servings
6 servings
Ingredients
Fajitas
Seasoning
Servings: servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse all fresh vegetables under cool running water before slicing.
  2. Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray.
  3. In a small bowl whisk together cumin, chili powder, paprika, salt, and pepper. Set aside.
  4. Slice the onion and bell peppers into strips.
  5. Cut the chicken into even slices.
  6. Arrange the chicken, bell peppers, and onion on a baking sheet. Sprinkle garlic and seasoning evenly on the fajita mixture.
  7. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
  8. Bake in the oven, tossing once halfway through cooking until veggies are tender and chicken has cooked through about 18 - 25 minutes.
  9. Drizzle with lime juice and sprinkle with cilantro. Toss the mixture to coat and serve.
Recipe Notes

Chicken Harvest Lunch Bowl

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This Chicken Harvest Lunch Bowl is an easy lunch to prepare on Sunday for your busy week ahead. Try it out today, or switch it up with your favorite veggies!


Chicken Harvest Lunch Bowl
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Servings
4 bowls
Servings
4 bowls
Chicken Harvest Lunch Bowl
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Servings
4 bowls
Servings
4 bowls
Ingredients
Harvest Bowl
Quick Tzatziki Sauce
Servings: bowls
Units:
Instructions
  1. Wash hands and clean the preparation area. Preheat oven to 400°F and line a cooking sheet with foil. Rinse all fresh vegetables before slicing.
  2. In a bowl combine the broccoli florets and carrot slices, toss in olive oil. Arrange on the cooking sheet in a single layer leaving room for the chicken.
  3. Chicken breasts should be cut in half lengthwise to reduce the thickness, breasts can also be flattened with a meat hammer. Arrange in a single layer on the cooking sheet and sprinkle the lemon pepper seasoning on top. Bake for 25 minutes or until chicken reaches an internal temperature of 165°F.
  4. While the chicken is in the oven cook the quinoa if not already done.
  5. While chicken is in the oven make the tzatziki sauce. In a bowl, combine the greek yogurt, garlic, cucumber, and dill and stir well. You can also use store-bought tzatziki sauce but this will change the nutritional information.
  6. Once everything is done, divide the quinoa among 4 refrigerator airtight containers, top with vegetables and sliced chicken. Keep the tzatziki sauce in a separate container. Reheat the quinoa bowls to a minimum internal temperature of 165°F before topping with tzatziki sauce and consuming. Leftovers will keep for 3-4 days.
Recipe Notes

Tex-Mex Sorghum Stuffed Mushrooms

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The Tex-Mex Sorghum Stuffed Mushrooms are a hearty vegetarian main dish packed with flavor and nutrition.  These mushrooms kick up the “fiesta” flavor with fresh vegetables and spices without the added salt.


Tex-Mex Sorghum Stuffed Mushrooms
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Servings
8 servings
Servings
8 servings
Tex-Mex Sorghum Stuffed Mushrooms
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Servings
8 servings
Servings
8 servings
Ingredients
Stuffed Mushrooms
Guacamole Topping
Servings: servings
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Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. Rinse mushrooms under cool running water. Cut the stems, remove the gills, and pat dry with a paper towel.
  2. Evenly place mushrooms (gills side up) on a baking sheet and mist with nonstick spray. Bake in the oven for 12-15 minutes until tender. Remove from the oven and gently blot mushroom caps using a paper towel to remove any moisture. Set aside and keep oven temperature at 400 degrees F.
  3. Warm olive oil over medium heat in a large skillet. Sauté onions and bell peppers until soft. Add corn, salt, garlic powder, chili powder, and cayenne pepper to the skillet. Combine ingredients well and continue cooking vegetables until tender. Remove from heat and stir in cooked sorghum grain and drained black beans.
  4. Scoop ½ cup of vegetable stuffing into each mushroom cap. Return to baking sheet and top with shredded cheese. Bake in oven for 5-7 minutes, or until cheese is melted.
  5. Prepare guacamole topping during baking. Mash together avocado with chopped cilantro and garlic. Squeeze lime juice and mix well.
  6. Top 1 tablespoon of guacamole over each stuffed mushroom before serving.
  7. **you can adjust the cayenne pepper to your liking. For minimal spice, change amount to 1/8 teaspoon, or omit
Recipe Notes

Roasted Poblano and Creamy Corn Soup

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Pass the poblano soup porfavor! This soup is creamy, smooth, and has just the right amount of spice.  The roasted poblano peppers blend deliciously well with sweet corn.  A delightful meal for staying warm during the winter or using up the corn from the garden during the summer.  This perfect soup can also be stored and packed for lunch with a salad or sandwich.


Roasted Poblano and Creamy Corn Soup
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Servings
6 1 cup servings
Servings
6 1 cup servings
Roasted Poblano and Creamy Corn Soup
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered.
  2. Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes. (This process makes peeling the skin easier.) Once cooled, peel skin with a knife and remove stems and seeds. Dice peppers and set aside.
  3. Over low to medium heat, warm oil in a large pot and add onion and garlic to sauté until soft.
  4. Add diced poblano, drained corn, paprika, salt, pepper, broth, and water. Combine and simmer for 25 minutes covered.
  5. Remove from heat and cool slightly. Blend soup in pot until smooth using an immersion blender, or scoop into a regular blender.
  6. Slowly stir in milk to soup in the pot and add lime juice. Reheat soup stirring in shredded cheese until smooth and melted.
  7. Serve in bowls and top with garnishes such as cilantro, lime, diced jalapenos, a slice of avocado, or reduced-fat sour cream.
  8. **Peppers can also be roasted on an open flame over the grill or using a griddle.
Recipe Notes

**Additional topping such as avocado and sour cream can alter the nutrition facts food label.

Cheesy Lasagna Rolls

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What better way to celebrate National Pasta month than with these easy to make Cheesy Lasagna Rolls that are pasta-tively amazing! Kids are going to love this dish as well!


Cheesy Lasagna Rolls
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Servings
8
Servings
8
Cheesy Lasagna Rolls
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Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water. Preheat the oven to 375 degrees F.
  2. In a skillet, cook beef, onion, and garlic until meat is no longer pink, drain excess fat off of beef if necessary.
  3. Add tomatoes, tomato sauce, green bell pepper, Italian seasoning, and tomato paste. Simmer for about 10 minutes then set aside.
  4. Mix together cottage cheese, Mozzarella cheese, and parsley.
  5. Spread this mixture over each noodle and roll up.
  6. Place seam side down in a greased baking pan.
  7. Top all roll ups with sauce mixture and then sprinkle with Mozzarella cheese, if desired.
  8. Cover dish and bake at 375 degrees for 30 minutes or until thoroughly heated and bubbly. Let stand about 10 minutes before serving for flavors to blend.
Recipe Notes