Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Southwest Beef Skillet

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Looking for a quick, hearty meal with bold flavor? This Southwest Beef Skillet checks all the boxes! Made with lean ground beef, colorful veggies, fiber‑rich beans, whole‑grain brown rice, and just the right kick of low‑sodium taco seasoning—this one‑pan meal is perfect for busy weeknights.

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Southwest Beef Skillet
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Southwest Beef Skillet
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
Units:
Instructions
  1. In a large skillet add the ground beef, onion, bell pepper and garlic. Cook until the ground beef has reached 150 degrees Fahrenheit
  2. Add the corn, black beans, diced tomatoes with green chilies, brown rice and taco seasoning. Mix until combined
  3. Heat on medium low heat for 10 to 15 minutes or until dish is thoroughly heated
  4. Top with cheddar cheese and enjoy
Recipe Notes

Southwest Beef Skillet Nutrition Facts Serving size 1 1/2 cup (373g) servings per container 6 Amount per serving Calories 330 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 520 mg 23 % Total Carbohydrate 42 g 15 % Dietary Fiber 8 g 29 % Total Sugars 5 g Added Sugars 1 g 2 % Protein 29 g Vitamin D 0 mcg 0 % Calcium 128 mg 10 % Iron 4 mg 20 % Potassium 765 mg 15 %

Warm Bean and Arugula Salad

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Beans, greens, and grains-oh, my!

Our Warm Bean and Arugula Salad is a surefire recipe to pump up the heart-healthy fiber in your day, keeping you full and satisfied.

This bright and fresh salad features classic Tuscan flavors like pesto, garlic, and lemon, while also delivering almost half of your daily fiber needs in each serving!

Substantial and balanced enough for a light lunch on it’s own, but this warm winter salad is also delicious served alongside chicken, beef, or fish.

Serve it warm (per recipe instructions), or chilled for a refreshing twist. Either way, this recipe is a winner!


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Warm Bean and Arugula Salad
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Servings
8 servings
Servings
8 servings
Image is of warm bean and arugula salad recipe in a bowl with linen napkin, wooden spoon, and side of lemon slices.
Warm Bean and Arugula Salad
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. In a medium saucepan, combine the rinsed barley with 2 cups water. Bring to a boil, reduce heat to a very low simmer. Cover the pan and cook for 20 minutes or until still a bit al dente. Remove from heat and let stand for 2-3 minutes. Fluff with a fork and let cool.
  2. In a small bowl, whisk together the pesto, lemon juice, red wine vinegar, olive oil, garlic, salt and pepper.
  3. In a skillet, add the white beans (with reserved liquid) and kidney beans, sun-dried tomatoes, and onions. Heat on stove over medium heat until warm, then add in the cooked barley and stir to mix.
  4. Stir the pesto dressing into the skillet of beans. Toss gently to coat everything with pesto dressing.
  5. Add chopped arugula to top beans. Serve while warm.
Recipe Notes

Sauteed Dill Chickpeas

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Sauteed Dill Chickpeas
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Servings
2 1 cup servings
Servings
2 1 cup servings
Sauteed Dill Chickpeas
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean and prep your cooking area.
  2. Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel or paper towels.
  3. Heat olive oil in a skillet over medium heat.
  4. Add the chickpeas to the skillet and toss gently to coat them evenly in the oil. Cook for 5–7 minutes, stirring occasionally, until they are lightly browned.
  5. Sprinkle in the fresh dill and garlic powder, stirring well to ensure the chickpeas are evenly coated with the seasonings.
  6. Remove from heat and finish with a sprinkle of lemon zest and juice. Give everything a final stir before serving.
Recipe Notes

Mediterranean Chicken Wrap

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Too hot to cook? No problem! This refreshing wrap is packed with rotisserie chicken, a zesty white bean salad, and crisp spinach—perfect for those sweltering summer days. It’s light, flavorful, and comes together in minutes without ever touching the oven.

Megan Glidden

Mediterranean Chicken Wrap
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Servings
6 wraps
Servings
6 wraps
Mediterranean Chicken Wrap
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Servings
6 wraps
Servings
6 wraps
Ingredients
Marinated White Beans
Wrap
Servings: wraps
Units:
Instructions
  1. Wash hands and sanitize the preparation area.
  2. In a mixing bowl, combine white beans, parsley, oregano, basil, red peppers, shallot, artichoke hearts, garlic, olive oil, lemon zest and juice, red pepper flakes, salt and pepper.
  3. Cover with air-tight lid and refrigerate for at least 8 hours to allow flavors to develop.
  4. To assemble wraps, start by laying out tortillas.
  5. Add cooked chicken to center of tortilla, dividing evenly between each wrap.
  6. Top chicken with 1/2 cup marinated white beans.
  7. Add spinach on top of white beans.
  8. To fold wrap, fold in the left and right sides and then roll up wrap from the bottom. Cut wraps in half diagonally and serve.
  9. NOTES Wrap Storage: Wrap each chicken wrap individually or place in air-tight container and store in the refrigerator until ready to serve for easy, premade lunches. Marinated Bean Storage: Prepared Beans will stay fresh in the refrigerator for 3-4 days.
Recipe Notes

Cowboy Caviar

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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
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Servings
8 1/3 cup servings
Servings
8 1/3 cup servings
Cowboy Caviar
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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 %