Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Crispy Za’atar Chickpeas

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Craving something crunchy and flavorful? Our crispy za’atar chickpeas are the perfect snack or side dish! 🤤 Packed with protein and Middle Eastern spices, these chickpeas are sure to satisfy your taste buds. 🧆

 

Crispy Za'atar Chickpeas
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Servings
4 servings
Servings
4 servings
Crispy Za'atar Chickpeas
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Spread out chickpeas on a paper towel and pat or rub dry.
  2. Heat oven to 425 degrees.
  3. Place chickpeas in a bowl and drizzle with olive oil and za’atar. Stir to mix, ensuring that the chickpeas are evenly coated with seasoning.
  4. Line a heavy rimmed sheet pan with foil and spread chickpeas evenly on the pan.
  5. Bake in the center of the oven until crunchy, about 20 minutes, stirring and rotating after 10 minutes.
  6. Store any cooled leftovers in an airtight container for up to a week.
Recipe Notes

Crispy Za'atar Chickpeas Nutrition Facts Serving size 1/2 cup (109g) servings per container 4 Amount per serving Calories 120 % Daily Value Total Fat 4 g 5 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 10 mg 0 % Total Carbohydrate 16 g 6 % Dietary Fiber 5 g 18 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 5 g Vitamin D 0 mcg 0 % Calcium 33 mg 2 % Iron 1 mg 6 % Potassium 229 mg 4 %

Mediterranean Street Tacos

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These Mediterranean Street Tacos will take your taste buds on a vacation with flavors of dill, tzatziki, and feta!


Mediterranean Street Tacos
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Servings
8
Servings
8
Mediterranean Street Tacos
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Servings
8
Servings
8
Ingredients
Tacos
Tzatziki
Servings:
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Cut cucumber in half. Use one half in step 3, reserve the other half for tacos in step 5.
  3. For the tzatziki, use a box grater or food processor to shred one half of cucumber. Drain any excess liquid.
  4. In a small bowl, combine grated cucumber, greek yogurt, minced garlic, fresh dill, and lemon juice. Cover and refrigerate for flavors to meld up to 2 hours before serving.
  5. In a medium bowl, combine cucumber, red onion, tomatoes, olives, and feta. Set aside until ready to serve.
  6. To a medium pan, heat olive oil over medium heat. Add garbanzo beans, oregano, onion powder, garlic powder, ground basil, ground dill, salt, and pepper. Stir to evenly coat the garbanzo beans.
  7. Continue to cook the garbanzo beans over medium heat, stirring frequently until cooked through, about 5 minutes.
  8. Once the chickpeas are cooked, keep warm while warming the tortillas. Heat a small pan over medium high heat, gently toast both sides of the tortillas to desired warmth or toastiness.
  9. Evenly divide the garbanzo mixture onto the 8 tortillas. Evenly divide the cucumber mixture and add over the top of garbanzo mixture. Finally, evenly divide the tzatziki and drizzle over the top of tacos.
Recipe Notes

Mediterranean Street Tacos 1 Nutrition Facts Serving size 1 Street Taco servings per container 8 Amount per serving Calories 170 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 260 mg 11 % Total Carbohydrate 25 g 9 % Dietary Fiber 4 g 14 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 70 mg 6 % Iron 2 mg 10 % Potassium 200 mg 4 %

Beet, Tuna, and White Bean Salad

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Looking for a delicious and healthy dinner idea? Give this refreshing salad made with beets, tuna, and cannellini beans a try. It’s bursting with flavor and is packed with nutrients!


Beet, Tuna, and White Bean Salad
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Servings
4 2 cup servings
Servings
4 2 cup servings
Beet, Tuna, and White Bean Salad
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Servings
4 2 cup servings
Servings
4 2 cup servings
Ingredients
Servings: 2 cup servings
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Instructions
  1. Combine beans, tuna, red onion, and green olives in a large bowl.
  2. Whisk together mustard powder, red wine vinegar, lemon juice, olive oil, dill, parsley, salt, pepper, garlic powder, and onion powder in a small bowl.
  3. Add half of the vinaigrette to tuna mixture, mix thoroughly.
  4. Combine spring mix salad and beets in a large bowl.
  5. Add remaining vinaigrette to the salad mixture and toss gently to coat.
  6. To serve, divide the salad and beet mixture evenly on to four plates and top with ¼ of the tuna mixture.
Recipe Notes

Beet, Tuna, & White Bean Salad Nutrition Facts Serving size (430g) servings per container 4 Amount per serving Calories 380 % Daily Value Total Fat 18 g 23 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 25 mg 8 % Sodium 530 mg 23 % Total Carbohydrate 28 g 10 % Dietary Fiber 7 g 25 % Total Sugars 8 g Added Sugars 0 g 0 % Protein 24 g Vitamin D 1 mcg 6 % Calcium 124 mg 10 % Iron 6 mg 35 % Potassium 780 mg 15 %

Black Bean and Rice Stuffed Bell Peppers

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If you are looking for a heart-healthy dinner for two, this meal is for you. The stuffed peppers are low in sodium yet full of flavor. The fiber and protein create a filling meal that is delicious and easy to prepare.


Black Bean and Rice Stuffed Bell Peppers
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Servings
2 servings (1 pepper each)
Servings
2 servings (1 pepper each)
Black Bean and Rice Stuffed Bell Peppers
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Servings
2 servings (1 pepper each)
Servings
2 servings (1 pepper each)
Ingredients
Servings: servings (1 pepper each)
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 375 degrees.
  3. Cook rice according to package directions but omit the salt.
  4. Wash the bell peppers, then remove the tops, seeds, and membranes. Place peppers, cut side up, in a loaf pan.
  5. Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and jalapeno. Cook for 5 minutes over medium heat, stirring frequently. Onion will look translucent when ready.
  6. Add rice, black beans, tomato, cilantro, cumin, and chili powder. Continue to cook while stirring for another 3-4 minutes. Remove from heat.
  7. Divide the filling between the two peppers.
  8. Pour ¼ cup water in the bottom of the loaf pan. Cover the pan with foil and bake for 30 minutes. After 30 minutes, check that the peppers are getting tender. Remove foil and bake an additional 15 minutes.
  9. Serve the peppers warm with fresh cilantro. You can also add salsa or sour cream for your taste preference.*
Recipe Notes

*Salsa, sour cream and other toppings not reflected on the nutrition label.

Chili

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Dinner doesn’t have to be complicated.  By using some staples in your kitchen – ground beef from the freezer, canned tomatoes, and beans along with spices from the pantry and a slow cooker this chili will be ready for you when you walk in the door. This hearty comfort food is perfect any time of the year.

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Chili
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Servings
8 1 cup servings
Servings
8 1 cup servings
Chili
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse fresh vegetables under cool running water and rinse can lids before opening.
  2. In a medium skillet brown the ground beef along with the bell pepper, onion, jalapeno and garlic. Once ground beef is browned add it to the slower cooker.
  3. To the slow cooker, add the diced tomatoes, tomato sauce, pinto and black beans, beef broth, chili pepper, cumin, paprika, and oregano. Stir to combine.
  4. Turn slower cook on HIGH for 4 to 6 hours to cook or LOW for 8 to 10 hours to cook.
  5. To serve top each serving of chili with 2 tablespoons of cheddar cheese.
Recipe Notes

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