Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Sheet Pan Pancakes

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Our sheet pan pancakes are the perfect solution for busy mornings in your house! These pancakes are a guaranteed fan favorite for breakfast without the hassle of standing in front of a stovetop flipping!

 

Sheet Pan Pancakes
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Servings
12 squares
Servings
12 squares
Sheet Pan Pancakes
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Servings
12 squares
Servings
12 squares
Ingredients
Servings: squares
Units:
Instructions
  1. Preheat oven to 425 Degrees F. and line a 18x13 inch baking sheet with parchment paper.
  2. In a large bowl combine the flour, sugar, baking powder and salt and set aside.
  3. In a medium bowl combine the milk, eggs, vanilla, and butter and whisk until eggs are full incorporated.
  4. Pour the wet ingredients into the dry ingredients bowl and mix until ingredients are combined.
  5. Pour the pancake batter onto your parchment paper lined sheet pan and spread out into an even layer. Top with sliced bananas and strawberries.
  6. Bake for 15-17 minutes or until the pancakes are golden and set. Remove from the oven and let cool for a couple of minutes then slice into 12 slices and serve.
Recipe Notes

Banana Split Cake

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A banana split that is just over 150 calories per serving, this cake is a sweet treat….cool and refreshing without the brain freeze! 


banana split cake slice
Banana Split Cake
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Servings
20 1/20th of cake
Servings
20 1/20th of cake
banana split cake slice
Banana Split Cake
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Servings
20 1/20th of cake
Servings
20 1/20th of cake
Ingredients
Servings: 1/20th of cake
Units:
Instructions
  1. Preheat oven to temperature called for on the cake mix box. Use a 9 x13 inch baking dish.
  2. In a large bowl, combine the cake mix, yogurt, water, and egg whites. Mix with electric mixer until combined and then mix on medium for about 2 minutes. Pour into the baking dish and bake according to the cake mix directions.
  3. Allow the cake to cool completely. Use a fork or end of a wooden spoon to pierce cake in rows, about ½ inches apart.
  4. In a medium bowl, whisk together instant vanilla pudding and skim milk.
  5. Pour pudding over cake, wiggle dish to help pudding settle into holes.
  6. Arrange sliced bananas, strawberries and drained crushed pineapple evenly over the pudding.
  7. Spread thawed whipped topping over fruit and refrigerate for 3 hours or overnight.
  8. Note: Keep cake refrigerated. Can store for 2 days, covered in refrigerator.
Recipe Notes

nutrition label

One serving of Banana Split Cake provides 13.7% Daily Value of Vitamin C 

Maraschino cherries may contain added sugars  

One serving of Banana Split Cake includes approximately 1.5 grams or 3% DV of added sugars

Banana

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Bananas are a delicious healthy and readily available fruit! Learning more about them can help you incorporate them into your diet in a healthy way.

Do you have last minute plans to bake but don’t have any ripe bananas on hand? No worries! Here’s a trick on how to quickly ripen a banana.

  1. Preheat oven to 300 Degrees F.
  2. Line baking sheet with parchment paper.
  3. Separate bananas and place on the baking sheet.
  4. Place bananas in the oven and let them bake for 30 to 40 minutes or until soft.
  5. Let bananas cool for 5 to 10 minutes before using.

Note: some bananas may leak and time will very on size and amount of bananas.

Chocolate Camo Pudding

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This Chocolate Pudding has a healthy secret! Filled with nutritious ingredients you and your kids won’t know the difference but will enjoy a healthy snack or dessert!

Bowl of pudding topped with strawberries and blueberries.


Bowl of pudding topped with strawberries and blueberries.
Chocolate Camo Pudding
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Servings
4
Servings
4
Bowl of pudding topped with strawberries and blueberries.
Chocolate Camo Pudding
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. 1. Wash your hands and clean your cooking area. 2. In a food processor or blender mix all ingredients until the consistency is smooth and velvety. 3. Refrigerate overnight for best flavor, or for at least 2 hours. 4. Serve topped with fresh bananas and berries.
Recipe Notes

Chocolate Camo Pudding Nutrition Facts Serving size (152g) servings per container 4 Amount per serving Calories 210 % Daily Value Total Fat 9 g 12 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 20 mg 1 % Total Carbohydrate 34 g 12 % Dietary Fiber 6 g 21 % Total Sugars 20 g Added Sugars 12 g 24 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 69 mg 6 % Iron 2 mg 10 % Potassium 528 mg 10 %

Banana Apple Muffins

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This banana-apple muffin is a yummy way to provide a nutritious start to your family’s day or as a snack to refuel kids after school. The whole-wheat base, and mix of applesauce and bananas, makes these muffins an easy way to incorporate whole grains and fruit into your day. We like to pair a muffin with fruit and low-fat yogurt for a simple, yet filling breakfast. After school, this muffin and a side of fruit is perfect served alongside homework!

Banana Apple Muffins
Votes: 9
Rating: 3
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Servings
12 muffins
Cook Time
18-20 minutes
Servings
12 muffins
Cook Time
18-20 minutes
Banana Apple Muffins
Votes: 9
Rating: 3
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Servings
12 muffins
Cook Time
18-20 minutes
Servings
12 muffins
Cook Time
18-20 minutes
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash your hands and clean your cooking area.
  3. Combine white whole wheat flour, baking powder, baking soda, and salt. Set aside.
  4. Whisk applesauce, milk, sugar, vanilla, and egg until well combined. Gently add bananas to wet ingredients.
  5. Fold flour mixture into wet ingredients, just until combined.
  6. Divide muffin batter among 12 lined muffin tins.
  7. Bake 18-20 minutes, until cooked through.
Recipe Notes

Nutrition label
Nutrition label