Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cowboy Sliders

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These mini sliders are the perfect way to switch up your regular ole hamburger night! Throw these minis on the grill or in the air fryer for a protein-packed dinner or appetizer.


Our cowboy slider recipe loaded up with lettuce, tomatoes, and pickles on a silver platter ready to be served for your next BBQ!
Cowboy Sliders
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Rating: 4
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Servings
9
Servings
9
Our cowboy slider recipe loaded up with lettuce, tomatoes, and pickles on a silver platter ready to be served for your next BBQ!
Cowboy Sliders
Votes: 1
Rating: 4
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Servings
9
Servings
9
Ingredients
Servings:
Units:
Instructions
Grilling Instructions
  1. Wash your hands and clean your preparation area. Heat your grill to grill over medium-high heat.
  2. Chop red onion and garlic cloves. Measure ingredients.
  3. Add ground beef, barbecue sauce, red onion, garlic cloves, chili powder, and chile peppers in adobo sauce to a bowl. Mix ingredients.
  4. Form hamburger mixture in to slider sized patties – about 2 inches in diameter.
  5. Grill the hamburger patties over medium high heat for about 8 minutes on each side or until slider patties reach 165*F.
  6. Build cowboy sliders on multi grain hamburger buns with lettuce, tomatoes and pickles.
Air Fryer Instructions
  1. Complete instructions 2-4 in "Grilling Instructions."
  2. Preheat the air fryer to 375°F and set the time for 7 minutes.
  3. Once preheated, place food on the tray/basket making sure not crowd the sliders.
  4. Close the air fryer and start the cooking. Halfway through, turn the sliders over.
  5. Once done, make sure the sliders have reached 155°F internal temperature and enjoy!
  6. Note: Depending on the size of your air fryer, you might have to cook in batches.
Recipe Notes

Cowboy Sliders Nutrition Facts Serving size 1 slider (147g) servings per container 9 Amount per serving Calories 200 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 30 mg 10 % Sodium 360 mg 16 % Total Carbohydrate 25 g 9 % Dietary Fiber 1 g 4 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 16 g Vitamin D 0 mcg 0 % Calcium 58 mg 4 % Iron 3 mg 15 % Potassium 358 mg 8 %

Chicken and Summer Veggies Grilling Pocket

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This Chicken and Summer Veggies Grilling Pocket recipe is the perfect recipe to start of grilling season with! It is a simple dish to throw together then throw on the grill for a simple and impressive dinner!Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.

Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.
Chicken and Summer Veggies Grilling Pocket
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Servings
6
Servings
6
Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.
Chicken and Summer Veggies Grilling Pocket
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Wash your hands and clean your preparation area. Heat your grill to cook over medium-high heat.
  2. Cut the vegetables as directed. Cut the chicken in to evenly sized cubes.
  3. Combine the olive oil, oregano, parsley, garlic powder, and paprika in a small bowl.
  4. Cut 6 sheets of foil approximately 12 inches in length each.
  5. Divide the vegetables and chicken evenly among the 6 sheets of foil. Top each with some of the oil mixture, spreading over the vegetables and chicken.
  6. Fold the foil so that it creates a sealed pocket.
  7. Grill the foil packets over medium high heat for 35 to 40 minutes, or until chicken reaches 165 degrees F.
Recipe Notes

Chicken and Summer Veggie Foils Nutrition Facts Serving size (283g) servings per container 6 Amount per serving Calories 240 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 85 mg 28 % Sodium 60 mg 3 % Total Carbohydrate 8 g 3 % Dietary Fiber 2 g 7 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 28 g Vitamin D 0 mcg 0 % Calcium 42 mg 4 % Iron 1 mg 6 % Potassium 825 mg 20 %

Steak Tacos

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These traditional-style steak tacos are sure to fill that craving for street tacos! Enjoy for your next taco tuesday.

 

Steak Tacos
Votes: 1
Rating: 4
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Cost per serving: $2.00
Servings
4 (4 tacos per serving)
Servings
4 (4 tacos per serving)
Steak Tacos
Votes: 1
Rating: 4
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Cost per serving: $2.00
Servings
4 (4 tacos per serving)
Servings
4 (4 tacos per serving)
Ingredients
Servings: (4 tacos per serving)
Units:
Instructions
  1. Wash your hands and clean your preparation and grill area.
  2. Warm a grill to medium-high heat.
  3. While grill is preheating, season steaks with salt, pepper and garlic powder.
  4. Place steaks on warm grill. Turn steaks every 4 minutes and cook to your liking. Using a food thermometer, make sure the internal temperature of the steaks reach a safe minimal internal temperature of 145° F or 145 degrees Fahrenheit.
  5. Warm tortillas on the grill away from the cooking steaks and keep warm in aluminum foil.
  6. Remove from the grill and slice into thin strips about ¼ of an inch thick.
  7. Fill each tortilla with steak, onion, cilantro, and top with a squeeze of lime juice.
  8. If you are looking for additional flavor, try topping with fresh tomatillo salsa!
Recipe Notes

Vegetable-Stuffed Nilgai

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Vegetable-Stuffed Nilgai
Votes: 2
Rating: 5
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Servings
12
Servings
12
Vegetable-Stuffed Nilgai
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Rating: 5
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Servings
12
Servings
12
Ingredients
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Instructions
  1. 1. Wash your hands and clean your cooking area. Clean nilgai ham or loin of any connective tissue and butterfly meat. 2. Season meat with black pepper and fresh herbs; set aside. 3. In a medium pan, quickly warm the oil on high heat. 4. Add red bell peppers, onions, mushrooms, garlic, and spinach to the pan and saute until the vegetables are cooked and soft. Place in a strainer to drain excess liquid. 5. Spread bread crumbs and cooked, drained vegetables on top of the butterflied meat. Roll loin with mixture inside and tie with butcher twine. 6. Preheat over to 350 °F. Sear rolled meat on all sides in a pan over medium-heat. Remove stuffed meat from pan and place on a parchment-lined baking sheet. Bake for 20 minutes, or until cooked through.
Recipe Notes

Nutrition facts per serving: 200 calories, 4g total fat, 2g saturated fat, 0g trans fat, 100g mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugars, 29g protein, 100% vitamin A, 50% vitamin C, and 20% iron. Percent Daily Values are based on a 2,000- calorie diet.

Grilled Quail Salad

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Grilled Quail Salad
Votes: 1
Rating: 4
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Servings
12
Servings
12
Grilled Quail Salad
Votes: 1
Rating: 4
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Servings
12
Servings
12
Ingredients
For the marinade
For the fresh salad
For the dressing
Servings:
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Instructions
  1. 1. Wash your hands and clean your cooking are. Combine the marinade ingredients in a bowl. Add quail to marinade, cover, and refrigerate for at least 2 hours. 2. Combine all the fresh salad ingredients in a medium bowl; refrigerate. 3. On medium-high heat, grill quail for 1-2 minutes per side; let rest for 10 minutes. 4. Arrange the fresh salad on a plate. Drizzle the dressing ingredients on top of the fresh salad. 5. Place grilled quail on top of or next to the fresh salad and serve.
Recipe Notes

Nutrition facts per serving: 300 calories, 19g total fat, 2.5g saturated fat, 0g trans fat, 160mg sodium, 15g total carbohydrate, 6g dietary fiber, 3g sugars, 19g protein, 110% vitamin A, 45% vitamin C, 10% calcium, and 20% iron. Perfect Daily Values are based on a 2,000-calorie diet.