Name: Fiesta Cucumber Salad
Yield: 4 1/2 cup servings
Ingredients: 4 tablespoons Greek yogurt; 2 tablespoons cotija cheese; 1 lime (zest and juice); 1/2 teaspoon chili powder; 1/4 teaspoon cumin; 1 clove garlic (minced); 1/4 teaspoon salt; 2 medium English cucumbers (sliced thin); 1 cup frozen pineapple (thawed and diced); 1 cup frozen corn (thawed); 1/4 cup cilantro (chopped); 1/2 cup red onion (sliced thin)

Fiesta Cucumber Salad

March 17, 2025 by Dinner Tonight

Looking for a refreshing, healthy side dish that’s bursting with flavor? Try Fiesta Cucumber Salad!, packed with crisp cucumbers, colorful veggies, pineapple, and a zesty dressing, it’s the perfect addition to your next meal.

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Ingredients

4 tablespoons Greek yogurt
2 tablespoons cotija cheese
1 lime zest and juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 clove garlic minced
1/4 teaspoon salt
2 medium English cucumbers sliced thin
1 cup frozen pineapple thawed and diced
1 cup frozen corn thawed
1/4 cup cilantro chopped
1/2 cup red onion sliced thin

Servings: 1/2 cup servings

Units:

Instructions

Wash hands and clean the cooking area.
In a bowl combine Greek yogurt, cotija cheese, lime zest and juice, chili powder, cumin, garlic, and salt. Whisk together until smooth.
Add cucumbers, pineapple, corn, cilantro, and red onion to bowl with dressing mixture. Stir until well combined.
Store in the refrigerator and serve cold.

Recipe Notes

Tex Mex Tabbouleh

April 24, 2024 by Dinner Tonight

Tex Mex Tabbouleh salad is our take on a classic Mediterranean dish, with a Texas-inspired flair! Enjoy all of the benefits of eating Mediterranean diet staple foods with a fresh but familiar Tex Mex flavor. This salad/side dish pairs well with a variety of foods, including carne asada, grilled chicken, or fish to make a complete meal!

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Ingredients

Tabbouleh

1/4 cup bulgur dry
1 cup fresh parsley minced
2 large tomatoes finely chopped
1 medium cucumber finely chopped
1 large red bell pepper finely chopped
1 large green bell pepper finely chopped
1 jalapeno de-seeded and finely chopped
2.24 ounce can sliced black olives drained
15 ounce no salt added black beans drained and rinsed well

Cilantro Lime Dressing

1/4 cup olive oil
1/4 cup lime juice
2 Tablespoons cilantro chopped
2 cloves garlic minced
1/2 cup red onion finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper

Garnish

2 Tablespoons Extra cilantro chopped
1 avocado
2 Tablespoons cotija cheese

Servings: 2/3 cup servings

Units:

Instructions

Prepare bulgur according to package instructions, then transfer to large bowl.
Mix in parsley, tomatoes, cucumber, bell peppers, jalapeno, black olives and black beans.
In a mason jar or bowl, combine olive oil, lime juice, cilantro, garlic, red onion, salt, pepper, cumin, and cayenne. Shake or mix well to combine.
Pour dressing over bulgur and vegetable mix. Stir well to coat, and chill in the refrigerator at least 2 hours before serving (tip: longer marination gives better flavor!).
Garnish salad with above ingredients; chill for at least 2 hours and serve alongside carne asada, kebabs, fish dishes, etc.

Recipe Notes

Lemon Herb Couscous Salad

February 6, 2024 by Dinner Tonight

Cooking for two can be quite thrifty and healthy if you don’t have to feed an army each meal! This Lemon Herb Couscous is the perfect portion for two without the hassle of scaling anything down. Pair it with our Stuffed Flank Steak or our Parmesan Breaded Chicken!

Lemon Herb Couscous Salad

Servings

2 1 cup servings

Servings

2 1 cup servings

Lemon Herb Couscous Salad

Servings

2 1 cup servings

Servings

2 1 cup servings

Ingredients

1 cup cooked pearl couscous approximately 1/3 cup dry couscous depending on brand
1/4 cup canola oil
1/4 cup fresh lemon juice
1 Tablespoonn honey
4 cloves garlic minced
1 teaspoonn dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium cucumber chopped
4 scallions chopped
1/4 cup fresh dill chopped
1/2 cup fresh parsley chopped

Servings: 1 cup servings

Units:

Instructions

Cook the couscous according to the package instructions. Drain and rinse under cold water to fully cool, let drain and dry.
Whisk together the olive oil, lemon juice, honey, garlic, oregano, salt and black pepper.
Toss couscous in the marinade. Add the cucumber, scallions, dill, and parsley.
Refrigerate until ready to serve.

Recipe Notes

Greek Meatballs

August 20, 2021 by Dinner Tonight

These meatballs are great for any meal or occasion, but my favorite reason to make these is for leftovers! Meatballs are a great protein option to make ahead and pack for lunch. They are delicious with fresh spinach salads, pasta salads, or just sliced cucumbers. I love to serve these little guys with fresh tzatziki!

Greek Meatballs

CourseMain Dish

Greek Meatballs

CourseMain Dish

Ingredients

Meatballs

1 pound 93% lean ground turkey
1 teaspoon garlic powder
1 teaspoon oregano ground
1/2 teaspoon pepper ground
1/4 teaspoon salt
1/4 cup plain breadcrumbs dry, grated
10 ounces frozen spinach leaves thawed and drained
1/2 cup reduced fat feta cheese crumbled

Tzatziki Sauce

1 English cucumber shredded and drained
1 1/2 cups Greek yogurt plain, nonfat
2 garlic cloves minced
1/4 teaspoon salt
1/4 cup fresh dill chopped
2 Tablespoons lemon juice fresh

Servings:

Units:

Instructions

Stove Top Instructions

Wash your hands and clean your preparation area.
For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
Stirring evenly, add thawed and drained spinach, then add feta cheese.
Make meatballs using a tablespoon for a perfect measurement.
Warm a skillet or pan to medium heat. Evenly coat with cooking spray and arrange meatballs around the pan.
Cook for 2-3 minutes and rotate individually on all sides until browned and cooked to an internal temperature of 165 degrees F.
Serve with some tzatziki on the side or as a dip.

Air Fryer

Wash your hands and clean your preparation area.
For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
Stirring evenly, add thawed and drained spinach, then add feta cheese.
Make meatballs using a tablespoon for a perfect measurement.
Set the air fryer to 350°F and preheat for 3 minutes.
Arrange meatballs on the air fryer basket/ tray.
Cook for 2-3 minutes and rotate individually on all sides are browned and cooked to an internal temperature of 165°F.
Serve with some tzatziki on the side or as a dip.

Recipe Notes

Fruit Tacos

June 8, 2021 by Dinner Tonight

Let’s twist-up this Taco Tuesday with some Fruit Tacos! An impressive taco to build, this recipe can be an appetizer, a snack, or a refreshing dessert.

Fruit Tacos

Servings

5 servings (2 tacos)

Servings

5 servings (2 tacos)

Fruit Tacos

Servings

5 servings (2 tacos)

Servings

5 servings (2 tacos)

Ingredients

1 large avocado sliced
1 pieces seedless cucumber cut into matchstick
2 cups watermelon cut into matchstick pieces
10 jicama tortillas
2 Tablespoon lime juice
1 teaspoon honey
1/4 teaspoon chili powder
1/4 cup cilantro chopped

Servings: servings (2 tacos)

Units:

Instructions

Wash your hands and preparation area. Rinse all produce before slicing.
Prepare your avocado, cucumber, and watermelon by slicing into matchstick pieces, or julienne cut.
Evenly layer 2-3 pieces of avocado, cucumber, and watermelon in the middle of the jicama tortilla.
In a small bowl mix freshly squeezed lime juice, honey, and chili powder till well blended.
Drizzle a small amount over each tortilla and sprinkle cilantro.

Recipe Notes

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