Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Al Pastor Chickpea and Cauliflower Tacos

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These Al Pastor Chickpea and Cauliflower Tacos are the ultimate way to celebrate! We’ve traded the traditional meat for fiber-rich chickpeas and tender cauliflower, all simmered in a zesty, homemade pineapple-chipotle sauce that hits that perfect balance of sweet and heat.

It’s easy, vibrant, and takes just minutes in the skillet—perfect for a busy Tuesday night. Pile the mixture high into warm corn tortillas and get ready for a flavor explosion!


Al Pastor Chickpea and Cauliflower Tacos
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Servings
4 servings
Servings
4 servings
Al Pastor Chickpea and Cauliflower Tacos
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Servings
4 servings
Ingredients
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Instructions
  1. Drain 1/c cup of pineapple juice from can of pineapple chunks
  2. Transfer 1 cup of pineapple chunks and 1/2 cup of pineapple juice to a high-power blender. Add chipotle pepper, vinegar, garlic, chili powder, cumin, paprika, and oregano; blend mixture until completely smooth. Set aside.
  3. Heat 2 Tbsp. oil in a large skillet over medium. Once hot, add cauliflower, jalapeno and yellow onion; cook until softened, about 3 minutes.
  4. Add chickpeas; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp.
  5. Reduce the heat to low stir in the pineapple sauce, Simmer for 4-5 minutes or until the sauce has reduced and coats the chickpeas and cauliflower.
  6. Divide chickpea mixture evenly into 8 warmed tortillas.
Recipe Notes

Al Pastor Chickpea and Cauliflower Tacos Nutrition Facts Serving size 2 Tacos (380g) servings per container Amount per serving Calories 330 % Daily Value Total Fat 10 g 13 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 52 g 19 % Dietary Fiber 9 g 32 % Total Sugars 17 g Added Sugars 0 g 0 % Protein 10 g Vitamin D 0 mcg 0 % Calcium 71 mg 6 % Iron 3 mg 15 % Potassium 682 mg 15 %

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 %

Tex Mex Cauli Rice

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Indulge in a Tex-Mex twist on the Mediterranean diet with flavorful Tex-Mex Cauli Rice! Packed with the goodness of cauliflower and the vibrant spice of Tex-Mex cuisine, this dish is a delicious fusion of health and flavor. Perfect for those craving a taste of something new while sticking to their Mediterranean-inspired eating habits.


Tex Mex Cauli Rice
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Servings
4 1/4 cup servings
Servings
4 1/4 cup servings
Tex Mex Cauli Rice
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4 1/4 cup servings
Servings
4 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
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Instructions
  1. Heat a large skillet over medium heat. When the pan is hot, pour in the olive oil.
  2. Add in the onions, jalapeno, poblano and sauté until softened, about 5-7 minutes.
  3. Add in the Cumin, Chili powder and salt. Mix well.
  4. Add the minced garlic and cook until fragrant, about 30 seconds.
  5. Add cauliflower rice and cook until desired texture is reached. Approx. 3 minutes for al dente rice or 5 minutes for more tender rice. Add the lime juice and mix thoroughly.
  6. Stir in the cilantro and serve!
Recipe Notes

Sweet & Spicy Cauliflower

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This sweet and spicy recipe is the perfect starting point to get cauliflower on the menu!


Sweet & Spicy Cauliflower
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Servings
4
Servings
4
Sweet & Spicy Cauliflower
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Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat oven to 400º and lightly grease a baking sheet.
  2. In a large bowl combine cauliflower and other ingredients. Mix until the cauliflower is coated evenly.
  3. Pour the cauliflower mixture onto the baking sheet and place in the oven.
  4. Bake for 30 minutes or until cauliflower is tender.
Recipe Notes

Baked Potato Soup

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A soup to warm your soul with a twist!  Try our potato soup this week, it’s not all about potatoes…take a look at how we cut some calories and carbohydrates!


Baked Potato Soup
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Servings
8
Servings
8
Baked Potato Soup
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Servings
8
Servings
8
Ingredients
Servings:
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Instructions
  1. Wash potatoes well with a brush under cool running water. Place potatoes in oven for 1 hour at 400 degrees Fahrenheit, or pierce potatoes with a fork and microwave on high for 5 minutes, turning over and microwaving for about 4-5 minutes until tender. Cool, peel and cube potatoes.
  2. Steam fresh cauliflower in microwave following ready to eat bag instructions, or boil fresh cauliflower in a pot. Drain and set cauliflower to the side.
  3. In a large pot, using cooking spray, sauté chopped onion and garlic on medium heat until tender.
  4. Add potatoes and cauliflower to onion and garlic. Stir in chicken broth and milk, bring to a slow boil.
  5. Use an immersion blender to puree in pot until smooth, or pour soup into a blender to puree- return to pot.
  6. Add salt, pepper, and yogurt to pureed soup and cook on low heat another 10 minutes, stirring occasionally.
  7. Remove from heat, serve 1 cup into each bowl. Top with shredded cheese, chopped green onion, and crumbled bacon.
Recipe Notes