Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cranberry Orange Meatballs

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If you are looking for a great make-ahead, tasty small bite appetizer for your holiday week, these Sweet and Tangy Cranberry Orange Meatballs are festive and have all those holiday flavors we love! You can make the meatballs beforehand and freeze them until you are ready to put all the ingredients in the slow cooker to save you even more time in the kitchen and give you more time to celebrate with family!


Cranberry Orange Meatballs
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Servings
10 servings (5 meatballs)
Servings
10 servings (5 meatballs)
Cranberry Orange Meatballs
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Servings
10 servings (5 meatballs)
Servings
10 servings (5 meatballs)
Ingredients
Meatballs
Orange Cranberry Sauce
Servings: servings (5 meatballs)
Units:
Instructions
Meaballs
  1. Clean area and preheat oven at 425 degrees.
  2. Line two baking sheets with foil and set them aside.
  3. Place all the ingredients for the meatballs in a large mixing bowl. Gently mix with your hands until well combined. Do not overmix.
  4. Use a small scooper to portion out meatballs to ensure they are all the same size and cook evenly. Place on foil-lined baking sheet.
  5. Bake meatballs in over for 10-14 minutes or until internal temperature reaches 160 degrees.
Meatballs & Sauce
  1. Once the meatballs have been cooked, lightly spray your slow cooker with a non-stick cooking spray and add meatballs.
  2. Top the meatballs with the remaining ingredients listed for the orange cranberry sauce and stir to coat the meatballs well.
  3. Cover and cook on high for 2 hours. Turn heat to low until ready to serve.
  4. Note: Cooked meatballs can be stored in the refrigerator for 3 days or frozen for up to 3 months.
Recipe Notes

Ingredients in Cranberry Orange Meatballs may include added sugars. 1 serving of Cranberry Orange Meatballs contains:

Total Sugars – 12.8 grams 

Added sugars 4.8 grams 

Spinach, Mushroom and Feta Stuffed Flank Steak

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Want to mix it up on the grill? Try this stuffed flank steak stuffed with veggies and cheese! Served up in beautiful medallions this is a great recipe to impress friends and family at a cookout or for date night!


Spinach, Mushroom and Feta Stuffed Flank Steak
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Servings
6 medallions
Servings
6 medallions
Spinach, Mushroom and Feta Stuffed Flank Steak
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Servings
6 medallions
Servings
6 medallions
Ingredients
Servings: medallions
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Instructions
  1. Wash your hands and clean your preparation area. Rinse fresh vegetables under cool running water.
  2. Lay the flank steak on a work surface, cover it with a sheet of plastic wrap. Use a meat mallet or other hard and sanitized kitchen object to tenderize the meat. Once flattened and tenderized a bit, remove the plastic wrap.
  3. To butterfly your flank steak using a sharp knife, lay your hand flat on the top of the steak, and slice horizontally to cut the flank steak in half. Cut almost all the way across, leave about 1/2 to ¾ of an inch intact on the far end of the flank steak. Lay open the flank steak flat like a book.
  4. Sprinkle the salt on both sides of the steak and set it aside.
  5. In a skillet heat the olive oil over medium-high heat. Once the olive oil is heated saute the mushrooms, spinach, and garlic until softened, wilted, and fragrant. Remove from heat.
  6. Spread the spinach mixture across the laid open flank steak, leaving about ½ an inch on all sides with no filling. Spread the feta cheese on top of the spinach mixture.
  7. Select a long side to begin rolling from, begin by tucking a corner and rolling evenly across the steak, and continue to roll until it is entirely rolled.
  8. Using the cooking twine tie around the rolled flank steak to secure the roll and prevent the filling from spilling out.
  9. Place the flank steak on a heated grill over direct heat at between 450-500 degrees. Brown on all sides, about 2 minutes per side, then move to indirect heat or turn the temperature down to between 350-400 degrees. Continue to cook for approximately 25 minutes or until steak reaches a minimum internal temperature of 145 degrees F.
  10. Remove from heat and let rest for about 5 minutes. Slice into 6 pinwheels, remove string with a knife, or clean scissors before serving.
Recipe Notes

Pumpkin Chili

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The nights are starting to cool off! Warm you and your family back up with this delicious pumpkin chili recipe! In this dish, veggies provide essential nutrients, beans that provide fiber and protein, and lean beef that also increase the protein content. This is a chili dish that you can feel good about serving to your family and friends!


Pumpkin Chili
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Servings
6
Servings
6
Pumpkin Chili
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Rating: 3
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Heat oil in a large pot over medium high heat.
  3. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender.
  4. Add lean beef and cook until browned.
  5. Add diced tomatoes, pumpkin puree, water, chili powder, cumin, and bring to a boil.
  6. Reduce heat to medium low and add beans.
  7. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Recipe Notes

Cheesy Lasagna Rolls

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What better way to celebrate National Pasta month than with these easy to make Cheesy Lasagna Rolls that are pasta-tively amazing! Kids are going to love this dish as well!


Cheesy Lasagna Rolls
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Servings
8
Servings
8
Cheesy Lasagna Rolls
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Servings
8
Servings
8
Ingredients
Servings:
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Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water. Preheat the oven to 375 degrees F.
  2. In a skillet, cook beef, onion, and garlic until meat is no longer pink, drain excess fat off of beef if necessary.
  3. Add tomatoes, tomato sauce, green bell pepper, Italian seasoning, and tomato paste. Simmer for about 10 minutes then set aside.
  4. Mix together cottage cheese, Mozzarella cheese, and parsley.
  5. Spread this mixture over each noodle and roll up.
  6. Place seam side down in a greased baking pan.
  7. Top all roll ups with sauce mixture and then sprinkle with Mozzarella cheese, if desired.
  8. Cover dish and bake at 375 degrees for 30 minutes or until thoroughly heated and bubbly. Let stand about 10 minutes before serving for flavors to blend.
Recipe Notes

Nacho Mac n’ Cheese

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This dish is sure to be a hit with the kiddos! Creamy Mac N Cheese combined with the crunchiness of nachos? Sign me up too!


Nacho Mac n' Cheese
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Servings
10
Servings
10
Nacho Mac n' Cheese
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Servings
10
Servings
10
Ingredients
Servings:
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Instructions
  1. Cook macaroni according to package directions.
  2. In a large skillet brown the ground beef. Once the beef is browned, add corn, diced tomatoes, milk and flour; bring to a slow boil.
  3. Add in the cooked macaroni and the cheese. Stir until cheese is melted and macaroni is coated.
  4. Remove from heat and top with crushed tortilla chips.
Recipe Notes

Nacho Mac n' Cheese Nutrition Facts Serving size (201g) servings per container 10 Amount per serving Calories 350 % Daily Value Total Fat 8 g 10 % Saturated Fat 3.5 g 18 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 230 mg 10 % Total Carbohydrate 45 g 16 % Dietary Fiber 3 g 11 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 mcg 0 % Calcium 195 mg 15 % Iron 3 mg 15 % Potassium 500 mg 10 %

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