Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Fruity Tacos

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It is time to take a fun, fresh twist on taco night. The sweet and fruity taco recipe will be a crowd-pleaser at any cookout or party. Try this healthy dessert today!


Fruity Tacos
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Servings
4 tacos
Servings
4 tacos
Fruity Tacos
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Servings
4 tacos
Servings
4 tacos
Ingredients
Servings: tacos
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Wash and prepare fruit, combine in a bowl.
  3. Add lime juice, sprinkle with Tajin, and mix.
  4. Refrigerate fruit mixture until ready to serve.
  5. Mix cinnamon and sugar together in a small bowl, set aside.
  6. Lightly butter each tortilla with the butter/margarine blend.
  7. Heat tortillas in a skillet on both sides until browned.
  8. Remove tortillas from the skillet and sprinkle with cinnamon sugar mixture.
  9. Fill each tortilla with fruit mixture and serve immediately.
Recipe Notes

Sweet and Fruity Tacos Nutrition Facts Serving size 1 taco (174g) servings per container 4 Amount per serving Calories 170 % Daily Value Total Fat 4 g 5 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 440 mg 19 % Total Carbohydrate 31 g 11 % Dietary Fiber 3 g 11 % Total Sugars 14 g Added Sugars 2 g 4 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 21 mg 2 % Iron 0 mg 0 % Potassium 188 mg 4 %

Blueberry and Broccoli Salad

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Get a boost of antioxidants with this delicious Blueberry and Broccoli Salad. This easy-to-pull together side salad is perfect to compliment any main course.

Blueberry and Broccoli Salad
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Servings
4 2/3 cup
Servings
4 2/3 cup
Blueberry and Broccoli Salad
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Servings
4 2/3 cup
Servings
4 2/3 cup
Ingredients
Servings: 2/3 cup
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Instructions
  1. Clean and prep your area.
  2. Wash broccoli and blueberries under cool running water.
  3. Chop broccoli and walnuts into small pieces.
  4. Dice mozzarella cheese into small pieces.
  5. Place chopped broccoli, walnuts, mozzarella cheese and blueberries in a large bowl.
  6. In small bowl mix together yogurt, sweetener and vinegar.
  7. Toss the dressing into the broccoli salad mixture until well combined.
  8. Serve and enjoy!
Recipe Notes

Blueberry Salad Nutrition Facts Serving size (155g) servings per container Amount per serving Calories 180 % Daily Value Total Fat 8 g 10 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 35 mg 2 % Total Carbohydrate 19 g 7 % Dietary Fiber 2 g 7 % Total Sugars 14 g Added Sugars 8 g 16 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 203 mg 15 % Iron 1 mg 6 % Potassium 290 mg 6 %

Peachy Blueberry Sorghum Cobbler

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An easy and delicious cobbler that you can make 2 different ways.  Try this gluten-free recipe traditionally made in the oven, or quickly using your multifunction cooker.


Peachy Blueberry Sorghum Cobbler
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Servings
8
Servings
8
Peachy Blueberry Sorghum Cobbler
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Servings
8
Servings
8
Ingredients
Dough
Fruit Filling
Servings:
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Instructions
Multifunction Cooker Instructions (Instant-pot)
  1. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Knead margarine into dry mixture with fork or hands until mixture is course. Pour in almond milk and combine. Set aside.
  2. Select the SAUTE function on normal heat, on your multifunction cooker. Pour frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice into the cooker. Cook together for 2 minutes until the fruit is defrosted and juices are released. Select CANCEL on the cooker to prevent burning. Add water and stir together.
  3. Pour batter over fruit mixture, do not stir or spread. Secure the lid.
  4. Select MANUAL or PRESSURE COOK on NORMAL HEAT for 12 minutes.
  5. After cooking is complete, use a NATURAL RELEASE (about 10 minutes) and let cool for a few minutes. Liquid should thicken as it cools. Serve warm.
Oven Instructions (exclude added water)
  1. Preheat oven to 375 degrees F. Melt 2 Tbsp. of margarine in an 8X8 baking dish in the oven. Once melted, set aside.
  2. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Add almond milk and combine. Set aside.
  3. In a medium bowl, combine frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice.
  4. Pour batter over melted margarine in pan, then slowly pour fruit filing mixture over batter. Do not stir or spread.
  5. Bake in oven for 40 minutes until fruit is bubbling and crust is brown.
  6. Store any leftover cobbler covered in the refrigerator for 3-4 days. To reheat, bake covered in a 350 degree F oven for 15-20 minutes until warm.
Recipe Notes

Recipes meets Dinner Tonight Recipe criteria with a per-serving Vitamin C content of above 10%

Blueberry Lemonade

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A refreshing lemonade lower in sugar that will help hydrate you this summer.  Our Blueberry Lemonade recipe can be made with either fresh or frozen blueberries which are a high antioxidant super fruit.


Blueberry Lemonade
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Rating: 4.5
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Servings
8 servings (2 quarts total)
Servings
8 servings (2 quarts total)
Blueberry Lemonade
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Rating: 4.5
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Servings
8 servings (2 quarts total)
Servings
8 servings (2 quarts total)
Ingredients
Servings: servings (2 quarts total)
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Instructions
  1. Clean your area and wash your hands before you begin.
  2. Combine blueberries and 1 cup of water in a blender until liquefied: about 1 min.
  3. Using a mesh strainer over the mouth of a 2-quart pitcher, pour the blueberry puree slowly to strain. Use a spoon to move puree back and forth over the mesh strainer to drain liquid.
  4. Add agave nectar into freshly squeezed lemon juice, stir well.
  5. Pour in agave nectar and lemon juice into a pitcher, stir.
  6. Add the remaining 5 cups of water to the pitcher and stir.
  7. Serve over ice. Add blueberries, thinly sliced lemon, or mint for garnish.
  8. Store in the refrigerator for 2-3 days.
  9. ** Stir lemonade before pouring. **Blend frozen blueberries longer to liquify.
Recipe Notes

Fruit Clafoutis

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Baking at home is a great way to make healthy modifications to your favorite desserts! Our fruit clafoutis offers just that with a delicious recipe lower in calories, added sugar, and fat. Try our version of fruit clafoutis with our ingredient of the week or with your favorite fruit!


Fruit Clafoutis
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Servings
12
Servings
12
Fruit Clafoutis
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Servings
12
Servings
12
Ingredients
Servings:
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Instructions
  1. In a 9x9 round baking pan, place the pre-made pie crust and press down to mold it to the pan.
  2. Place your fruit of choice evenly around the bottom of the pan. For fruit like blueberries, blackberries, raspberries, and cherries just rinse and dry the fruit. For fruit like pears, apples, and plums, you will want to wash, core, and slice the fruit, and peel if you prefer.
  3. In a large bowl mix the milk, eggs, vanilla, sugar, and flour together. Then pour evenly over fruit and crust.
  4. Bake in the oven at 375 degrees for 35 to 40 minutes or until an inserted fork comes out clean.
Recipe Notes