Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Roasted Edamame and Corn Salad

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Edamame (soybeans) are high in protein and low in fat. This salad makes a great side dish or light lunch.

Roasted Edamame and Corn Salad
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Servings
5
Servings
5
Roasted Edamame and Corn Salad
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Servings
5
Servings
5
Ingredients
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Place edamame, corn, onion, garlic, olive oil, salt and pepper into a 13 x 9 pan and stir to combine. Place on middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.
  3. Remove from oven and place in refrigerator until completely cool, approximately 30 minutes.
  4. Add tomato, basil and vinegar to mixture and toss to combine. Taste; adjust seasoning as needed. Serve chilled or at room temperature.
Recipe Notes

Roasted Edamame and Corn Salad Nutrition Facts Serving size (110g) servings per container 5 Amount per serving Calories 100 % Daily Value Total Fat 5 g 6 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 125 mg 5 % Total Carbohydrate 8 g 3 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 40 mg 4 % Iron 1 mg 6 % Potassium 361 mg 8 %

Chuletas de Cerdo Rellenas de Maíz

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Chuletas de Cerdo Rellenas de Maíz
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Servings
4
Servings
4
Chuletas de Cerdo Rellenas de Maíz
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Servings
4
Servings
4
Ingredients
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Instructions
  1. En un sartén grande, saltee la cebolla y el pimiento morrón verde en el aceite de oliva de 3 a 4 minutos, o hasta que estén tiernos.
  2. Revuelva la mezcla de relleno--el elote, los pimentones, la sal, el comino y la pimienta--con la cebolla y el pimiento morrón.
  3. Corte un bolsillo en cada chuleta de cerdo haciendo una cortada horizontal casi hasta el hueso y llénelo con el relleno.
  4. Si es necesario, fije los bolsillos con palillos.
  5. Ponga las chuletas sobre una bandeja de horno de 11 x 7 x 2 pulgadas, cubierta con aceite antiadherente en aerosol.
  6. Hornéelas descubiertas de 35 a 40 minutos a 375 grados F, o hasta que los jugos de las chuletas fluyan claros y el termómetro para carne mide 160 grados.
  7. Deseche los palillos antes de servir las chuletas.
Recipe Notes

Edamame Corn Salad

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Edamame Corn Salad
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Edamame Corn Salad
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Instructions
  1. Mix together corn, edamame, red onion, avocado, and tomato.
  2. Whisk together olive oil, and lime juice. Pour over corn mixture.
  3. Top with cilantro and feta cheese.
Recipe Notes

Edamame Corn Salad Label

Southwest Chicken Soup

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Southwest Chicken Soup is a hearty and healthy soup your family will love. This robust soup gets its flavor from spices instead of sodium.


Southwest Chicken Soup
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Servings
6 1 cup servings
Servings
6 1 cup servings
Southwest Chicken Soup
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add onion and garlic; saute 2 to 3 minutes.
  3. Add chicken, beans, tomatoes, corn, chilies, chicken broth and cumin.
  4. Bring to a boil; reduce heat, and simmer 15 minutes.
  5. Turn heat off and squeeze in lime juice.
  6. Ladle soup into bowls; top with sour cream and cilantro.
Recipe Notes

Southwest Chicken Soup Nutrition Facts Serving size 1 cup (349g) servings per container 6 Amount per serving Calories 230 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 490 mg 21 % Total Carbohydrate 24 g 9 % Dietary Fiber 6 g 21 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 20 g Vitamin D 0 mcg 0 % Calcium 66 mg 6 % Iron 2 mg 10 % Potassium 560 mg 10 %

Vegetarian Enchilada Casserole

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If you are looking for a great alternative for meat, try this colorful vegetable casserole. It is sure to satisfy your tummy and delight your taste buds.


Vegetarian Enchilada Casserole
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Servings
8
Servings
8
Vegetarian Enchilada Casserole
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Preheat oven to 400°F.
  2. Lightly coat a 9 X 13 inch baking dish with cooking spray.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Add onion, and cook stirring often, until starting to brown (about 5 minutes).
  5. Stir in zucchini, beans, tomatoes, corn, and cumin; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  6. Scatter half the tortilla pieces in the baking dish.
  7. Top with half the vegetable mixture, half the enchilada sauce and half the cheese.
  8. Repeat to form another layer.
  9. Cover with foil.
  10. Bake the casserole for 15 minutes.
  11. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Recipe Notes

Vegetarian Enchilada Casserole Nutrition Facts Serving size approx. 2x3 inch portion (264g) servings per container 8 Amount per serving Calories 240 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 500 mg 22 % Total Carbohydrate 40 g 15 % Dietary Fiber 6 g 21 % Total Sugars 7 g Added Sugars 0 g 0 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 158 mg 10 % Iron 2 mg 10 % Potassium 424 mg 10 %