Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Homemade Hamburger Helper

by

Whip up this one-skillet wonder in just 25 minutes! Ground beef, elbow pasta, and a cheddar cheese sauce come together to create a family favorite. Perfect for those busy nights when you need something tasty and satisfying on the table fast. Whether you have picky eaters or just crave some cheesy comfort, this Homemade Hamburger Helper is sure to please everyone!

picture of woman in red sweater

Homemade Hamburger Helper
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1 1/2 cup servings
Servings
8 1 1/2 cup servings
Homemade Hamburger Helper
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1 1/2 cup servings
Servings
8 1 1/2 cup servings
Ingredients
Servings: 1 1/2 cup servings
Units:
Instructions
  1. In a large deep skillet with a lid, cook the ground beef and onion on medium-high heat until ground beef until it’s no longer pink and it has reached 155-degree Fahrenheit.
  2. Add onion powder, garlic powder, beef bouillon, pepper, tomato paste and Worcestershire sauce into the ground beef and stir until it’s combined well.
  3. Add the water and elbow noodles. Stir to combine and bring to a boil.
  4. Once boiling, cover the pan with the lid, and reduce heat to medium-low. Let it cook for 15 minutes or until all the liquid is absorbed and the pasta is cooked. Remove from heat.
  5. Add shredded cheese, yogurt, and milk. Stir until combined. Serve immediately.
Recipe Notes

Homemade Hamburger Helper Nutrition Facts Serving size 1 1/2 cups (231g) servings per container 8 Amount per serving Calories 250 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 530 mg 23 % Total Carbohydrate 28 g 10 % Dietary Fiber 2 g 7 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 mcg 0 % Calcium 155 mg 10 % Iron 3 mg 15 % Potassium 385 mg 8 %

Mac N Cheese

by

This time of year calls for all of your favorite comfort foods. This recipe is a guilt-free way to enjoy homestyle Mac n Cheese without the added fat content of most recipes.


Mac N Cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 servings
Servings
8 servings
Mac N Cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Cook the elbow macaroni according to package instructions. Drain and set aside.
  2. In a large pot add the olive oil on medium-low heat.
  3. Add the flour and whisk constantly until well combined.
  4. Stir in the milk and whisk until well combined and the mixture begins to thicken.
  5. Add the greek yogurt and whisk to combine, then add the cheese and let melt stirring occasionally.
  6. Once the sauce appears to be well combined, melted, and thickened, stir in the cooked pasta and mix to combine.
  7. Add salt and pepper and serve immediately.
Recipe Notes

Vegetable Cheese Tart

by

Do you want that show stopper dish this holiday season without the added calories? This vegetable cheese tart is a great way to impress at the dinner table without a lot of hassle!


Vegetable Cheese Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 slices
Servings
12 slices
Vegetable Cheese Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 slices
Servings
12 slices
Ingredients
Servings: slices
Units:
Instructions
  1. Place a puff pastry sheet over a greased tart pan, trim and press to fit. Line with parchment paper and fill with weights.
  2. Bake the tart dough at 350 degrees F for 10-15 minutes. Remove the weights and parchment paper and let it cool.
  3. In a large bowl, add the eggs, ricotta, parmesan cheese, mozzarella cheese, Italian vinaigrette, and salt. Use a spoon or mixer till everything is evenly mixed and smooth.
  4. With a potato peeler or a mandolin, create lengthwise strips of zucchini and carrots.
  5. Place the vegetable slices in a bowl, add garlic powder. Stir and cook in the microwave for 3-5 minutes. This step will soften the slices and make them much easier to roll.
  6. Spread the cheese mixture on top of the tart base.
  7. Take one slice of a vegetable and roll it up very tightly. Add another slice and keep rolling. Do not exceed more than 3 slices per spiral or the vegetable cooking will be uneven.
  8. Place the vegetable spiral in the center of the tart, pushing it down into the cheese. Continue this process until the tart is sufficiently covered
  9. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 30-40 minutes.
Recipe Notes

Broccoli Cheddar Egg Muffins

by

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
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 muffin
Servings
12 muffin
Broccoli Cheddar Egg Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
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 %

Cranberry Cheese Puffs

by

These festive Cranberry Cheese Puffs are the perfect holiday appetizer! They are impressively delicious, yet so easy to make!


Cranberry Cheese Puffs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
18 wedges
Servings
18 wedges
Cranberry Cheese Puffs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
18 wedges
Servings
18 wedges
Ingredients
Servings: wedges
Units:
Instructions
  1. Begin with clean hands and a clean preparation area
  2. Heat oven to 350
  3. Lay out frozen phyllo dough. Let them defrost a bit so they are easy to fold
  4. Lay your turkey meat, fontina cheese, and cranberry sauce on the phyllo dough
  5. Wrap phyllo dough up. Make sure to close off the ends so when the fontina melts, it does not make a mess and melt out!
  6. Bake all wraps in the oven for about 15 minutes at 350
  7. While it is baking, whisk honey and balsamic vinegar in small bowl
  8. Once done, let stand for 5 minutes and divide each roll in half.
  9. Drizzle with honey mixture
  10. Serve warm and enjoy!
Recipe Notes