Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Crispy Crab Taquitos

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Kid-friendly recipes do not have to be boring in the flavor department. Try out these Crispy Crab taquitos to add a crunch to your dinner-time routine. two Crispy Crab Taquitos and crema.

 Megan Glidden

two Crispy Crab Taquitos and crema.
Crispy Crab Taquitos
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Servings
4 2 Taquitos and 2 Tbsp Crema
Servings
4 2 Taquitos and 2 Tbsp Crema
two Crispy Crab Taquitos and crema.
Crispy Crab Taquitos
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Servings
4 2 Taquitos and 2 Tbsp Crema
Servings
4 2 Taquitos and 2 Tbsp Crema
Ingredients
Crema
Taquitos
Servings: 2 Taquitos and 2 Tbsp Crema
Units:
Instructions
  1. Wash hands and clean cooking area.
  2. Combine all ingredients for crema (non-fat Greek yogurt, chili powder, and garlic powder) in a small bowl and set aside
  3. In a large mixing bowl combine crab meat, black beans, Greek yogurt, chili powder, and cilantro. Set aside.
  4. Warm the tortillas by loosely wrapping them in a damp paper towel and microwave on high for 30 to 45 seconds.
  5. Place approximately ¼ cup of crab and bean mixture into center of a tortilla. Roll tightly, and place open side down. Repeat until you have run out of tortillas.
  6. Preheat air fryer to 400 degrees.
  7. Spray taquitos with cooking spray and place open side down in air fryer. Cook five minutes, flip and cook another five minutes or until desired doneness is reached.
Recipe Notes

Nutrition Label for Crispy Crab Toquitos

Spicy Pea and Avocado Toast

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Looking for a fresh twist on your favorite breakfast? Try this Spicy Pea and Avocado Toast for a flavorful and cost-efficient variation to traditional avocado toast.  pea and avocado toast


pea and avocado toast
Spicy Pea and Avocado Toast
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Servings
3 1/3 Cup Guacamole + 1 Slice of Toast
Servings
3 1/3 Cup Guacamole + 1 Slice of Toast
pea and avocado toast
Spicy Pea and Avocado Toast
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Servings
3 1/3 Cup Guacamole + 1 Slice of Toast
Servings
3 1/3 Cup Guacamole + 1 Slice of Toast
Ingredients
Pea and Avocado Guacamole
Other toppings
Servings: 1/3 Cup Guacamole + 1 Slice of Toast
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Instructions
  1. Pulse the peas in a food processor until smooth.
  2. Transfer peas to a medium bowl. To the same bowl, add the flesh of the avocado. Combine avocado and peas by smashing together into a chunky texture.
  3. To the avocado mixture, add jalapeno, red onion, cilantro, garlic, lime juice, and salt. Stir to combine. Set aside.
  4. Toast bread to desired doneness.
  5. Evenly divide the guacamole by spreading onto the toast (about 1/3 Cup)
  6. Top the toast with an even division of the cherry tomatoes, feta cheese, and hot sauce.
  7. Serve immediately
Recipe Notes

nutrition label for pea and avocado toast

Cilantro Lime Grilled Shrimp with Dip

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Here’s a zesty dish that you can grill anytime! This flavorful marinade will give your shrimp a boost of flavor. Plus, it’s easy to make and quick to grill.


Cilantro Lime Grilled Shrimp with Dip
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Servings
5 1/3 cup servings
Servings
5 1/3 cup servings
Cilantro Lime Grilled Shrimp with Dip
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Servings
5 1/3 cup servings
Servings
5 1/3 cup servings
Ingredients
Marinade
Dill Dip
Garnish
Servings: 1/3 cup servings
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Instructions
  1. Prep shrimp, if frozen let thaw. If fresh, peel and devein.
  2. Next, remove 6 tsp zest and squeeze ¼ cup lime juice from limes.
  3. Place jalapeno (optional remove seeds), green onion, and cilantro in food processor and pulse.
  4. Then whisk together olive oil, lime juice, pineapple juice, zest, (minced) garlic, coconut aminos, and black pepper in a bowl. Combine processed ingredients to create a marinade.
  5. Pour the marinade into a large sealable food-safe plastic bag. Gather your thawed shrimp and place them in the marinade (plastic bag). Before sealing, press the excess air out, then seal.
  6. Let the shrimp marinate in the fridge for about 10 to 30 minutes (max).
  7. While shrimp is marinating, create your dill dip. Grab a medium bowl, stir together yogurt, lime zest, lime juice, garlic powder, and dill. Cover and chill.
  8. You are now ready to grill; you can thread the shrimp onto skewers (see tips on wooden skewers) or place them in a grill pan over the stove.
  9. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. Make sure shrimp is pink and cooked through - a fully cooked shrimp is 120 degrees Fahrenheit. Check the temp!
  10. When done, take the shrimp off the grill, and squeeze some lime juice (optional).
  11. You are now ready to serve – garnish your shrimp with cilantro and lime wedges. Pair with any of our side dishes.
Recipe Notes

Salsa Verde

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SALSA!  It adds flavor, antioxidants and some heat to your meal.  Learn how to make your own fresh “Salsa Verde” at home.  This authentic Mexican recipe is only 5 calories per serving and makes enough to share and last in your fridge for 4-5 days.  Try it on your favorite tacos, botanas  or chicken enchiladas, the roasted tomatillos are delicious!!Salsa Verde, a recipe by Dinner Tonight

Salsa Verde, a recipe by Dinner Tonight
Salsa Verde
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Servings
16
Servings
16
Salsa Verde, a recipe by Dinner Tonight
Salsa Verde
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Servings
16
Servings
16
Ingredients
Servings:
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Instructions
  1. Wash and dry TOMATILLOS and SERRANO PEPPERS. Place on a cookie sheet and broil in the oven on low heat. **You can also roast on a griddle or comal (cast iron pan) on medium heat, or try on your BBQ grill.
  2. Turn TOMATILLOS and PEPPERS consistently so they do not burn, but let them get a rich brown color.
  3. Place TOMATILLOS and PEPPERS in a blender or food processor; PROCESS to a chunky texture. Add FRESH CILANTRO and blend again.
  4. Enjoy your flavorful tangy SALSA! Makes 3 1/2 to 4 cups. **You can adjust the amount of PEPPERS to your liking-Mild, Medium or hot.
Recipe Notes

Grape Tomato and Cilantro Salad

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The perfect simple side dish for any summer meal, Grape Tomato and Cilantro Salad!

Grape Tomato and Cilantro Salad
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Servings
4
Servings
4
Grape Tomato and Cilantro Salad
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash the grape tomatoes and cut them in half.
  3. Transfer tomatoes to medium serving bowl.
  4. Drizzle olive oil over tomatoes; stir to coat.
  5. Add the green onion and fresh cilantro; stir.
Recipe Notes

Grape Tomato and Cilantro Salad Nutrition Facts Serving size (81g) servings per container 4 Amount per serving Calories 45 % Daily Value Total Fat 3.5 g 4 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 0 mg 0 % Total Carbohydrate 3 g 1 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 1 g Vitamin D 0 % Calcium 0 % Iron 0 % Potassium 4 %