Sausage, Kale and White Bean Stew

August 20, 2019 by Dinner Tonight

This yummy stew is packed with ingredients like kale, beans, and sausage to make it as flavorful as it is filling! Bonus, its a one-pot dish to make cleaning up a snap!

Sausage, Kale and White Bean Stew

CourseMain Dish, One Pot Meals

Servings

Sausage, Kale and White Bean Stew

CourseMain Dish, One Pot Meals

Servings

Ingredients

12 ounces lean turkey Italian sausage
Nonstick cooking spray
1 cup onion chopped
1 cup sweet potato peeled & cubed
1 1/2 cups low-fat low-sodium chicken broth
15 ounce unsalted white beans rinsed and drained
2 garlic cloves minced
4 cups kale chopped
1 teaspoon rosemary chopped
2 tablespoons Parmesan cheese shredded

Servings:

Units:

Instructions

Remove casings from sausage.
Coat a large nonstick skillet with cooking spray and heat.
Add Italian sausage and onion to pan, and cook until sausage browns, stirring to crumble. Drain sausage and return to pan.
Stir in potatoes, beans, garlic, and chicken stock; bring to a simmer.
Cover and cook 7 minutes.
Stir in chopped kale and rosemary, and cook for 4 minutes until kale wilts, stirring occasionally. Serve soup in 4–6 bowls, serving with parmesan cheese.

Recipe Notes

Salmon Bowtie Pasta

March 28, 2019 by Dinner Tonight

This recipe features salmon and spring vegetables and flavors that all compliment each other. This light alternative to heavy pasta is perfect for the warming weather!

My family and I used to take big shopping trips to Houston once a year and we would eat at the same restaurant every time. This was my absolute favorite dish to get and when they took it off the menu I was devastated! I decided to try and recreate it and make a healthier version to share with you! It tastes the exact same!!! I hope you all enjoy as much as did for many years!

Salmon Bowtie Pasta

Servings

8 1.5 cup servings

Servings

8 1.5 cup servings

Salmon Bowtie Pasta

Servings

8 1.5 cup servings

Servings

8 1.5 cup servings

Ingredients

Pasta

1 pound fresh Salmon filet
1 pound bowtie pasta uncooked
1 pound fresh asparagus spears trimmed and cut into 1 inch pieces
2 cups frozen peas

Dressing

1/4 cup olive oil
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh dill chopped
1/4 cup Parmesan cheese grated

Servings: 1.5 cup servings

Units:

Instructions

Wash your hands and clean your preparation area. Rinse asparagus spears under cool water.
Preheat your oven to 400 Degrees F.
Place salmon, skin side down, on a cookie sheet lined with aluminum foil and bake in the oven for 20 minutes or until salmon reaches a minimum internal temperature of 145 Degrees F.
While the salmon is baking, whisk together the olive oil, lemon juice, salt, pepper, and dill in a small bowl.
Boil a pot of water for pasta, cook pasta according to package directions. The last 3 minutes of the pasta boiling, add in the asparagus and peas. Drain and place in large serving bowl and toss with the olive oil dressing.
Flake the salmon to pieces, removing from skin, and place in the serving bowl with the pasta. Toss to combine and coat with dressing. Serve immediately.

Recipe Notes

Salmon Springtime Pasta

Nutrition Facts
Serving size 1.5 cup (226g)
8

Amount per serving
Calories 390

% Daily Value
Total Fat 11 g 14 %
Saturated Fat 2 g 10 %
Trans Fat 0 g
Cholesterol 30 mg 10 %
Sodium 260 mg 11 %
Total Carbohydrate 50 g 18 %
Dietary Fiber 3 g 11 %
Total Sugars 5 g
Added Sugars 0 g 0 %
Protein 22 g

Vitamin D 6 mcg 30 %
Calcium 57 mg 4 %
Iron 4 mg 20 %
Potassium 379 mg 8 %

Orange and Ginger Salmon

March 1, 2019 by Dinner Tonight

On the menu tonight…flavorful fish! The orange and ginger in this recipe add such a distinctive taste to your salmon, you will love. It’s an easy to make crowd pleaser!

Orange and Ginger Salmon

CourseMain Dish

Servings

8 4 ounce servings

Servings

8 4 ounce servings

Orange and Ginger Salmon

CourseMain Dish

Servings

8 4 ounce servings

Servings

8 4 ounce servings

Ingredients

2 pounds fresh salmon fillet
1/4 cup honey
1 tablespoon fresh orange zest
2 tablespoons freshly squeezed orange juice
1 tablespoon fresh grated ginger root
2 garlic cloves grated
1 orange thinly sliced

Servings: 4 ounce servings

Units:

Instructions

Preheat oven to 400 degrees F. Cover a large baking sheet with heavy duty foil.
Remove salmon from packaging and place on the covered baking sheet; scales down.
Combine the honey, orange zest, orange juice, ginger and garlic in a glass jar. Cover the jar with lid and shake till all is mixed well.
Pour dressing over salmon on the pan.
Thinly slice 1 orange and place around salmon.
Bake salmon for 25-30 minutes until it reaches an internal temperature of 145 degrees. A thermometer should be measured at the thickest part of the fillet.

Recipe Notes

Mexican Chicken Soup

January 14, 2019 by Dinner Tonight

Mexican Chicken Soup is a tasty twist on classic chicken soup. This easy and flavorful soup is sure to warm you up and the end of a long day.

Mexican Chicken Soup

CourseMain Dish

Servings

Mexican Chicken Soup

CourseMain Dish

Servings

Ingredients

1 tablespoon canola oil
1 large yellow bell pepper chopped
1/2 large onion chopped
3 tablespoons minced garlic
2 14.5 ounce cans Mexican-style stewed tomatoes drained and chopped
2 limes
4 14 ounce reduced sodium chicken broth
2 pounds chicken breast cooked, chopped
1/4 cup cilantro chopped
1 jalapeno chopped
1/8 teaspoon salt
1/4 teaspoon black pepper

Servings:

Units:

Instructions

Heat oil in large stock pot over medium high heat.
Add bell pepper, onion, and garlic; sauté until vegetables are tender.
Cut limes in half and squeeze lime juice directly into the vegetable mixture; tomatoes, and chicken broth to soup.
Bring to a boil and reduce heat and simmer for 10 minutes.
Stir in chicken, Cilantro, Jalapeño, salt, and pepper.
Cook until thoroughly heated; about 10-15 minutes.
Serve immediately.

Recipe Notes

Slow Cooker Chicken Taco Chili

October 23, 2018 by Dinner Tonight

Everyone loves a recipe that they can make so many other meals from. This Slow Cooker Chicken Taco Chili can feed a hungry family and leave you with leftovers. Store in the fridge for your next day lunch, or make a casserole, tacos or salads for dinner. Just set the clock and go!

Slow Cooker Chicken Taco Chili

CourseMain Dish

Servings

Slow Cooker Chicken Taco Chili

CourseMain Dish

Servings

Ingredients

1 15 ounce can low sodium black beans, drained
1 15 ounce can low sodium kidney beans, drained
1 8 ounce can tomato sauce unsalted
2 10 ounce cans diced tomatoes with chilies
1 4 ounce can chopped green chili peppers
1 12 ounce package frozen yellow corn
1 small yellow onion chopped
1 package 30% less sodium taco seasoning or make your own (see notes for recipe link)
1 tablespoon chili powder
1.5 pounds chicken breast skinless, boneless
1/4 cup cilantro chopped

Servings:

Units:

Instructions

Add drained black beans, and kidney beans in crockpot. Top with the tomato sauce, diced tomatoes, chili peppers, frozen corn, chopped onion, and seasonings. Stir all together.
Place chicken breast into the mixture, completely cover the chicken.
Set crock pot to cook 8-10 hours on LOW or 4-6 hours on HIGH.
Pull chicken breasts out about 30 minutes before serving, shred with a fork and return to the crockpot stirring well.
Serve chili with fresh chopped cilantro.
Tip: Recipe makes for a large crowd or great for leftovers. Pack for your next day lunch, store in the refrigerator for up to 4 days, or freeze in individual airtight containers for up to 3 months for an easy reheat meal.
**If using your own homemade taco seasoning, leave out the chili powder from this recipe.

Recipe Notes

Homemade Taco Seasoning

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