Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Banana Chia Bread

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This banana chia bread is an easy recipe to make at the beginning of the week to have on hand for breakfasts or snacks! The chia seeds provide lots of extra fiber!

Banana Chia Bread
Votes: 15
Rating: 3.53
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Chia seeds are an excellent source of Omega 3s and fiber which gives the bread a nutritional boost.
Servings
12 slices
Servings
12 slices
Banana Chia Bread
Votes: 15
Rating: 3.53
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Rate this recipe!
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Chia seeds are an excellent source of Omega 3s and fiber which gives the bread a nutritional boost.
Servings
12 slices
Servings
12 slices
Ingredients
Servings: slices
Units:
Instructions
  1. Preheat oven to 400 degrees and grease a medium loaf pan and set aside. In a large bowl mix oil, egg, banana and sugar.
  2. In a medium bowl add flour, salt, baking powder and mix until combine
  3. Slowly add flour mixture and milk to wet ingredients, alternating until incorporated. Fold in chia seeds.
  4. Place batter in loaf pan and place in the oven for 60 minutes or until a tooth pick inserted in the middle comes out clean.
Recipe Notes

Banana Chia Bread Nutrition Facts Serving size (66g) servings per container 12 Amount per serving Calories 150 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 20 mg 7 % Sodium 140 mg 6 % Total Carbohydrate 26 g 9 % Dietary Fiber 4 g 14 % Total Sugars 11 g Added Sugars 8 g 16 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 105 mg 8 % Iron 1 mg 6 % Potassium 158 mg 4 %

Zucchini-Oat Chocolate Chip Cookies

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Zucchini – Oat chocolate chip cookies are the yummy way to sneak veggies into cookies! Give this healthy dessert cookie recipe a go!

Zucchini-Oat Chocolate Chip Cookies, a recipe by Dinner Tonight
Zucchini-Oat Chocolate Chip Cookies
Votes: 1
Rating: 5
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This cookie recipe uses half the butter of a regular chocolate chip cookie. Include your kids in the preparation and have fun!
Servings
24 cookies
Servings
24 cookies
Zucchini-Oat Chocolate Chip Cookies, a recipe by Dinner Tonight
Zucchini-Oat Chocolate Chip Cookies
Votes: 1
Rating: 5
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This cookie recipe uses half the butter of a regular chocolate chip cookie. Include your kids in the preparation and have fun!
Servings
24 cookies
Servings
24 cookies
Ingredients
Servings: cookies
Units:
Instructions
  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy.
  3. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
  4. Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
  5. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Recipe Notes

Nutrition Facts
Zucchini-Oat Chocolate Chip Cookies
Amount Per Serving
Calories 103 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg 6%
Sodium 55mg 2%
Potassium 44mg 1%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 2g 4%
Vitamin A 3%
Vitamin C 2%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition label reflects 1 cookie

Quick Italian Tortellini Salad

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To see this recipe in Spanish click here.


Quick Italian Tortellini Salad, a recipe by Dinner Tonight
Quick Italian Tortellini Salad
Votes: 0
Rating: 0
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Servings
6
Servings
6
Quick Italian Tortellini Salad, a recipe by Dinner Tonight
Quick Italian Tortellini Salad
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Cook the tortellini al dente, according to package directions.
  2. Add broccoli florets and mushrooms before pasta is done (about 1 minute).
  3. Cook for remaining time until broccoli turns bright green and is crisp tender and the pasta is al dente (chewy to the bite).
  4. Drain and rinse pasta mixture under cool running water.
  5. Toss the pasta mixture with the artichoke hearts, red bell peppers, dressing, and oregano.
  6. Add the Parmesan cheese and toss again lightly.
Recipe Notes