Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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
Units:
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 %

Chicken and Broccoli Pockets

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The best recipes are recipes that will feed a crowd!  Not only do these pocket pleasers make great quick meals, but also freeze well to reheat at another time.


Chicken and Broccoli Pockets
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Servings
10 1/2 pocket servings
Servings
10 1/2 pocket servings
Chicken and Broccoli Pockets
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Servings
10 1/2 pocket servings
Servings
10 1/2 pocket servings
Ingredients
Servings: 1/2 pocket servings
Units:
Instructions
Instructions
  1. Preheat oven to 375 degrees F. Place parchment paper over a baking sheet.
  2. In a large bowl stir together chicken, broccoli, sour cream, and ranch dip mix.
  3. Add in shredded mozzarella cheese and fold together.
  4. Unroll refrigerated pizza crust on a large wooden cutting board. Stretch out horizontally to the size of a 9 X 13 casserole dish.
  5. Slice crust vertically into 5 even sections. Measure ½ cup of filling and place on one side of each section.
  6. Distribute filling and fold over the empty layer of crust over the filling. Press edges with fingers or the edge of a fork.
  7. Transfer pockets to a prepared baking sheet and bake in the oven for 25-30 minutes until golden brown.
  8. Let pockets cool slightly before serving.
Freezing for Later?
  1. Individually wrap pockets after cooled with freezer paper or parchment paper. Place in a plastic freezer bag before freezing for up to 2-3 months.
Reheating Frozen Pockets
  1. Microwave: Remove pockets from the freezer and individually warm in the microwave wrapped for 2-3 minutes until heated through to 165 degrees F. Toast on a heated griddle for added crunch!
  2. Oven: Remove from freezer and unwrap. Place on a prepared baking sheet and place inside a pre-heated oven for 350 degrees F for 20-30 minutes until heated through to 165 degrees F.
Recipe Notes

Lemon Almond Roasted Broccoli

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With just the right amount of crunch and spice, our Lemon Almond Roasted Broccoli makes a great side dish for any celebration.


Lemon Almond Roasted Broccoli
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Servings
6 servings
Servings
6 servings
Lemon Almond Roasted Broccoli
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
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Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Spray non-stick spray on a baking sheet.
  2. In a small bowl, combine olive oil, red crushed pepper flakes, garlic powder, and cayenne powder.
  3. Place chopped broccoli into a large bowl and evenly pour in the olive oil mix. Distribute evenly over broccoli and gently mix until broccoli has been coated.
  4. Evenly spread broccoli on baking sheet leaving space in between.
  5. Roast broccoli for 8 to 10 minutes. Remove broccoli from oven and flip broccoli and evenly sprinkle almonds. Roast for an additional 8 to 10 minutes (or until desired doneness).
  6. Once broccoli is out of the oven, sprinkle with parmesan cheese and salt.
  7. Complete the dish by topping the broccoli with lemon zest and lemon juice. Serve and enjoy!
Recipe Notes

Broccoli Cheddar Egg Muffins

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These simple egg muffins are a great and delicious way to get an extra serving of veggies in at the start of your day!


Broccoli Cheddar Egg Muffins
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Servings
12 muffin
Servings
12 muffin
Broccoli Cheddar Egg Muffins
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Servings
12 muffin
Servings
12 muffin
Ingredients
Servings: muffin
Units:
Instructions
  1. Wash your hands and clean your cooking area and utensils. Rinse fresh broccoli head under cool running water. Preheat oven to 350 degrees F.
  2. In a bowl, combine eggs, water and seasonings (salt, pepper, garlic powder) and whisk until well combined and smooth.
  3. Prepare broccoli. If using fresh, cut into florets and place in microwave safe container with 1/2 cup water. Cover with microwave safe covering and steam for 4 minutes. When done, drain the broccoli and wait until cool enough to handle, chop into small pieces. If using frozen, follow package directions to steam, drain, and wait until cool enough to handle, chop into small pieces.
  4. Spray a nonstick muffin tin with nonstick cooking spray. Evenly distribute broccoli among muffin cups, pour egg mixture over broccoli up to about 2/3 full. Top with cheddar cheese.
  5. Bake for 14-16 minutes or until egg is done but cheese is not burnt.
Recipe Notes

Broccoli Cheddar Egg Muffins Nutrition Facts Serving size 1 muffin (78g) servings per container 12 Amount per serving Calories 80 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 130 mg 43 % Sodium 170 mg 7 % Total Carbohydrate 3 g 1 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 8 g Vitamin D 1 mcg 6 % Calcium 119 mg 10 % Iron 1 mg 6 % Potassium 152 mg 4 %

Broccoli Salad

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Whether your joining up with friends or having a relaxing family dinner, bring this sweet and savory Broccoli Salad with you!

Broccoli Salad recipe in a large white serving bowl
Broccoli Salad
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Servings
6
Servings
6
Broccoli Salad recipe in a large white serving bowl
Broccoli Salad
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Clear your area for preparation and wash your hands
  2. Whisk water, greek yogurt, salt and pepper together, set aside
  3. In a large bowl, combine broccoli florets, bacon bits, apple, almonds, cheese, cranberries and raisins.
  4. Add greek yogurt mixture to broccoli mixture and toss together
  5. Keep refrigerated until ready to serve
Recipe Notes