Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Peanut Chicken Ramen Bowl

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🍜 Ramen just got an upgrade! 🍜

Looking for a quick meal that’s affordable, filling, and easy to make? This Peanut Chicken Ramen Bowl takes convenient ramen noodles and turns them into a more balanced meal with lean protein, colorful vegetables, edamame, and a simple creamy peanut sauce.

With no seasoning packet needed, garlic, ginger, peanut butter, and a splash of rice vinegar bring plenty of flavor while helping keep the sodium in check. Plus, it’s made entirely in the microwave—perfect for college students, dorm living, or anyone who needs a quick meal with minimal equipment.

đź’ˇ Ramen Makeover Tip: Think beyond the noodles! Adding a lean protein and vegetables can turn a simple package of ramen into a more satisfying, nutrient-packed meal.


Peanut Chicken Ramen Bowl
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Peanut Chicken Ramen Bowl
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Ingredients
Servings: serving
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Instructions
  1. Cook the vegetables. Place the frozen vegetables and edamame in a microwave-safe bowl. Microwave according to package directions until heated through. Set aside.
  2. Prepare the noodles. Microwave the ramen noodles according to package directions. Drain and place in a large microwave-safe bowl.
  3. Make the peanut sauce. In a small bowl or cup, combine peanut butter, rice vinegar, ginger, garlic powder, red pepper flakes, and 2 tablespoons warm water. Stir until smooth. Add another tablespoon of water if needed to thin out sauce.
  4. Add the protein and vegetables. Add the sliced chicken, edamame, and cooked vegetables to the ramen noodles.
  5. Add the sauce. Pour the peanut sauce over the ramen mixture and toss until everything is evenly coated.
  6. Heat and serve. Microwave for an additional 30-60 seconds or until heated through.
Recipe Notes

Peanut Chicken Ramen Bowl Nutrition Facts Serving size 1 Amount per serving Calories 550 % Daily Value Total Fat 14 g 18 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 550 mg 24 % Total Carbohydrate 66 g 24 % Dietary Fiber 6 g 21 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 40 g Vitamin D 0 mcg 0 % Calcium 110 mg 8 % Iron 4.4 mg 25 % Potassium 690 mg 15 %

Roasted Veggie Barley Bowl

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This Roasted Veggie Barley Bowl features barley, an ancient grain that’s naturally high in fiber and rich in beta-glucan, a type of soluble fiber that supports heart health.

Barley’s nutty flavor pairs perfectly with roasted vegetables, making this a simple, satisfying way to add more whole grains and fiber to your plate during Heart Health Month. Small swaps, like choosing ancient grains, can make a big impact over time.


Image is of the recipe Roasted veggie Barley Bowl in a ceramic bowl with wooden spoon and linen napkin on a wooden background.
Roasted Veggie Barley Bowl
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Image is of the recipe Roasted veggie Barley Bowl in a ceramic bowl with wooden spoon and linen napkin on a wooden background.
Roasted Veggie Barley Bowl
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Servings
4 1.5 cup servings
Servings
4 1.5 cup servings
Ingredients
Grain Base
Roasted Vegetables
Simple Lemon Dressing
Toppings
Servings: 1.5 cup servings
Units:
Instructions
  1. Rinse barley under cold water.
  2. Combine barley and broth in a saucepan.
  3. Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until tender.
  4. Drain excess liquid if needed; set aside.
  5. While the barley is cooking, preheat oven to 400°F.
  6. Toss vegetables with olive oil, garlic powder, thyme, and pepper.
  7. Spread evenly on a baking sheet.
  8. Roast 20 minutes, stirring halfway, until tender and lightly browned.
  9. While the barley and vegetables are cooking whisk together olive oil, lemon juice, mustard, parsley, and garlic.
  10. Combine cooked barley and roasted vegetables.
  11. Drizzle with dressing and toss gently.
  12. Top with feta.
Recipe Notes

Barley Bowl Nutrition Facts Serving size 1 1/2 cups (359g) 4 Amount per serving Calories 350 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 330 mg 14 % Total Carbohydrate 49 g 18 % Dietary Fiber 11 g 39 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 90 mg 6 % Iron 2 mg 10 % Potassium 400 mg 8 %

Turkey, Broccoli, Rice Casserole

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Fall comfort food season is here. Warm up with our Turkey, Broccoli & Rice Casserole — a cozy favorite packed with lean protein, grains, and nutrient-rich veggies. 

Perfect for busy holiday schedules:
-Make ahead
-Freeze for later
-Reheat when you need a quick, delicious meal! 

Easy, hearty, and family-approved — the ultimate way to stress less and enjoy more this season!


Turkey, Broccoli, Rice Casserole
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Servings
8 1 cup servings
Servings
8 1 cup servings
Turkey, Broccoli, Rice Casserole
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 350 degrees.
  3. Cook rice according to package directions.
  4. Wash Broccoli and mushrooms. Chop broccoli, mushrooms, and onion into small pieces.
  5. In a saucepan, melt butter and Sauté mushrooms, broccoli, and onions until onions are tender
  6. Sprinkle flour over butter and vegetable mixture and stir until combined.
  7. Add milk, yogurt, and seasoning, and stir to blend
  8. In a large bowl, combine turkey, rice and vegetable mixture.
  9. Spread the mixture in a 9x13 casserole dish and sprinkle with shredded cheese.
  10. Bake at 350 for 35-40 minutes until edges are bubbly and the top is lightly browned
Recipe Notes

Cauliflower Alfredo Veggie Bake

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A creamy, healthy spin on comfort food: Cauliflower Alfredo Vegetable Bake. This plant-forward recipe swaps heavy cream and cheese for a silky cauliflower sauce, loaded with vegetables and flavor. Perfect for meatless meals, family dinners, or meal prep.


Cauliflower Alfredo Veggie Bake
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Servings
6 1 1/2 cup servings
Servings
6 1 1/2 cup servings
Cauliflower Alfredo Veggie Bake
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Servings
6 1 1/2 cup servings
Servings
6 1 1/2 cup servings
Ingredients
Cauliflower Alfredo Sauce
Casserole
Servings: 1 1/2 cup servings
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Instructions
Sauce
  1. Steam cauliflower and garlic until tender (8–10 minutes).
  2. Drain and transfer to a blender with broth, milk, olive oil, nutritional yeast, and seasonings. Blend until smooth and creamy. Adjust consistency with extra broth if needed.
Vegetables
  1. Preheat oven to 425°F.
  2. Toss broccoli, zucchini, and mushrooms with a drizzle of olive oil. Roast on a sheet pan for 20 minutes, until just tender.
  3. After roasting lower the oven temperature to 375°F.
  4. Wilt spinach in a skillet, then drain and squeeze out all excess liquid, using paper towels or cheese cloth.
Assemble & Bake
  1. Lightly oil a 9x13" baking dish.
  2. Layer roasted veggies and spinach evenly in the dish.
  3. Pour cauliflower Alfredo sauce over the top, spreading to coat.
  4. Sprinkle breadcrumbs and nutritional yeast evenly.
  5. Bake uncovered at 375°F for 20 minutes, until golden and bubbling.
  6. Let rest 5 minutes before serving.
Recipe Notes

Cauliflower Alfredo Veggie Bake Nutrition Facts Serving size (282g) 6 Amount per serving Calories 160 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 18 g 7 % Dietary Fiber 5 g 18 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 60 mg 4 % Iron 1.9 mg 10 % Potassium 730 mg 15 %

Shrimp and Veggie Mac N’ Cheese

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Try this lightened up mac n cheese for your next picnic this summer! It is full of shrimp and veggie nutrients from the broccoli and mushrooms but still totally cheesy and comforting. Everything comes together quickly for an easy 30-minute dinner you can take on-the-go.

Shrimp and Veggie Mac N' Cheese
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Shrimp and Veggie Mac N' Cheese
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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. Preheat oven to 375 degrees F.
  2. Cook pasta according to package directions. Set aside.
  3. Spray your 8x8 baking dish with the avocado oil spray to lightly coat it.
  4. In a medium non-stick skillet, cook mushrooms until tender. Add in smoked paprika, garlic powder and onion powder.
  5. Add in flour and whisk until blended. Gradually pour in milk and Greek yogurt, while whisking to combine smoothly. Reduce heat to low.
  6. Sprinkle in nutritional yeast and mozzarella cheese and stir to combine.
  7. Add in cooked shrimp, halved cherry tomatoes and steamed broccoli to mushroom sauce mixture.
  8. Pour mixture into baking dish and top with panko bread crumbs.
  9. Bake at 375 degrees F for 30 minutes until heated through and breadcrumbs become a golden brown color. Serve immediately.
Recipe Notes