Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cowboy Caviar

by

Brighten up your plate with this vibrant, crowd-pleasing Cowboy Caviar! ✨ Packed with wholesome and colorful ingredients like black beans, corn, and fresh bell peppers, it’s a delicious way to get your veggies in. Healthy, refreshing, and incredibly satisfying. Minimal cooking with maximum flavor. Your taste buds will thank you!


Cowboy Caviar
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1/3 cup servings
Servings
8 1/3 cup servings
Cowboy Caviar
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1/3 cup servings
Servings
8 1/3 cup servings
Ingredients
Servings: 1/3 cup servings
Units:
Instructions
  1. Make the dressing: In a medium bowl, whisk the olive oil, vinegar, lime juice and garlic to combine.
  2. Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño, poblano and cilantro. Toss to cover with plastic wrap and refrigerate for 2 hours before serving.
  3. To serve, toss well and serve with baked tortilla chips.
Recipe Notes

Cowboy Caviar Nutrition Facts Serving size 1/3 cup servings per container 8 Amount per serving Calories 200 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 160 mg 7 % Total Carbohydrate 26 g 9 % Dietary Fiber 6 g 21 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 37 mg 2 % Iron 1 mg 6 % Potassium 503 mg 10 %

Zesty Veggie Flatbread

by

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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
2 servings
Servings
2 servings
Zesty Veggie Flatbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Units:
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

Jalapeno Popper Pastry Pinwheels

by

These Jalapeno Popper Pastry Pinwheels are the perfect show stopper appetizer for upcoming holidays. If you love Jalapeno Poppers you have to try this appetizer!


Jalapeno Popper Pastry Pinwheels
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 pinwheel slices
Servings
10 pinwheel slices
Jalapeno Popper Pastry Pinwheels
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 pinwheel slices
Servings
10 pinwheel slices
Ingredients
Servings: pinwheel slices
Units:
Instructions
  1. On a clean floured surface or on a sheet of parchment paper, lay out the puff pastry sheet. Gently roll the puff pastry sheet out with a rolling pin. Be careful not to stretch the pastry sheet too thin.
  2. Spread the cream cheese out over the puff pastry sheet, leaving a 1 inch strip on one side without cream cheese.
  3. Distribute the chopped bacon, chopped jalapenos, and shredded cheese across the cream cheese evenly.
  4. Begin rolling the puff pastry sheet starting with the covered edge, roll all the way to the uncovered edge. Use the uncovered edge to pinch together the roll at the seam.
  5. Cover the roll and refrigerate for at least 30 minutes.
  6. Preheat your oven to 375 Degrees F.
  7. Remove from the refrigerator and cut log into 10 pinwheels. Spread pinwheels out on a parchment paper covered baking sheet, bake for 23-25 minutes.
  8. Serve and enjoy.
Recipe Notes

Jalapeno Popper Pastry Pinwheel Nutrition Facts Serving size 1 pinwheel (51g) servings per container 10 Amount per serving Calories 190 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 280 mg 12 % Total Carbohydrate 13 g 5 % Dietary Fiber 0 g 0 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 78 mg 6 % Iron 1 mg 6 % Potassium 94 mg 2 %

Strawberry and Peach Fruit Salsa

by

This Strawberry and Peach Fruit Salsa is the perfect celebration of summer! This salsa is bright and fruity with a savory element making it perfect for topping grilled seafood or eating on it’s own with chips. Made even better if you have basil and mint growing in your own garden to use.

Strawberry and Peach Fruit Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Strawberry and Peach Fruit Salsa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse all fresh produce under cool running water before slicing.
  2. In a medium bowl combine the chopped strawberries, peaches, and shallots.
  3. Add the brown sugar, balsamic vinegar and pepper to the fruit. Stir to combine well.
  4. Add basil and mint, toss gently to combine.
  5. Serve with chips, on toasted baguettes, or to top grilled chicken or salmon*.
Recipe Notes

*Note: nutritional information is for the fruit salsa only.

Strawberry and Peach Fruit Salsa Nutrition Facts Serving size 1/2 cup (217g) servings per container 4 Amount per serving Calories 100 % Daily Value Total Fat 0.5 g 1 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 5 mg 0 % Total Carbohydrate 23 g 8 % Dietary Fiber 4 g 14 % Total Sugars 17 g Added Sugars 3 g 6 % Protein 2 g Vitamin D 0 mcg 0 % Calcium 47 mg 4 % Iron 2 mg 10 % Potassium 387 mg 8 %

Spinach Artichoke Stuffed Mushrooms

by

Spinach Artichoke Stuffed Mushrooms are the perfect appetizer to bring to your next gathering! This recipe makes plenty to share and has all the flavors of your favorite spinach artichoke dip but better!


Spinach Artichoke Stuffed Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 servings
Servings
12 servings
Spinach Artichoke Stuffed Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat your oven to 400 Degrees F.
  2. Rinse mushrooms, parsley and scallion under cool running water and set out to dry.
  3. Carefully remove the stems of the mushrooms from the mushroom caps, leaving the caps whole.
  4. Chop 1 cup of the mushroom stems and place in large bowl, discard the rest.
  5. Add the thawed, drained spinach and the drained and chopping artichoke hearts to the bowl of mushroom stems.
  6. Add the garlic, parsley, scallion and black pepper to the bowl and stir to combine the seasonings into the vegetables.
  7. Add the cream cheese, and combine well.
  8. Add mozzarella and parmesan cheese and combine well.
  9. Using a spoon, fill the mushrooms caps with the spinach artichoke filling. Top with bread crumbs. Depending on the size of the mushroom caps, you may have extra filling.
  10. Bake in the oven for 20-25 minutes.
Recipe Notes

Serving number of mushrooms may vary depending on size of mushrooms.