Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chocolate Banana Ice Cream

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This Chocolate Banana “Ice Cream” is a sweet treat to break the summer heat! This recipe can be used for dessert or even a midday snack for those kiddos with a sweet tooth! Bonus – it features a secret ingredient that picky eaters won’t be able to detect.


Chocolate Banana Ice Cream
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Servings
4 1/3 cup servings
Servings
4 1/3 cup servings
Chocolate Banana Ice Cream
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Servings
4 1/3 cup servings
Servings
4 1/3 cup servings
Ingredients
Servings: 1/3 cup servings
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Peel and slice the bananas into chunks, place them in a sealable container and freeze them for at least 2 hours.
  3. In a food processor or high-powered blender, place the frozen bananas, spinach, cocoa powder, and sugar. Process until very smooth - between 3-5 minutes.
  4. Place the processed "ice cream" in a loaf pan or similar container. Cover and freeze for at least 3-4 hours.
  5. Serve the chocolate banana ice cream and enjoy! Top with family favorites* such as chocolate chips, chopped pecans or coconut flakes.
Recipe Notes

*nutritional analysis does not include any toppings

Lemon Berry Almond Cake

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Looking for a summer treat that is oh so BERRY sweet? Our Lemon Berry Almond Cake combines a light lemony cake topped with fresh Texas berries!


Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Ingredients
Cake
Topping
Servings: servings
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Instructions
  1. Wash your hands and clean your cooking area. Pre-heat oven to 350 degrees Fahrenheit
  2. In a large mixing bowl, combine the cake mix, lemon pudding, yogurt, egg whites, and water. Mix contents together for 3-5 minutes until well blended.
  3. Spray a 9x11 baking pan using a non-stick cooking spray.
  4. Pour cake batter into the cake pan and bake for 35-40 minutes.
  5. To begin the topping, place the vanilla pudding and milk in a medium mixing bowl and combine. Once mixed, fold in the thawed whipped topping.
  6. Once the cake is done and cooled, add cake topping. Finally, top the cake with almonds and berries. Serve and enjoy!
Recipe Notes

Peachy Blueberry Sorghum Cobbler

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An easy and delicious cobbler that you can make 2 different ways.  Try this gluten-free recipe traditionally made in the oven, or quickly using your multifunction cooker.


Peachy Blueberry Sorghum Cobbler
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Servings
8
Servings
8
Peachy Blueberry Sorghum Cobbler
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Servings
8
Servings
8
Ingredients
Dough
Fruit Filling
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Instructions
Multifunction Cooker Instructions (Instant-pot)
  1. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Knead margarine into dry mixture with fork or hands until mixture is course. Pour in almond milk and combine. Set aside.
  2. Select the SAUTE function on normal heat, on your multifunction cooker. Pour frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice into the cooker. Cook together for 2 minutes until the fruit is defrosted and juices are released. Select CANCEL on the cooker to prevent burning. Add water and stir together.
  3. Pour batter over fruit mixture, do not stir or spread. Secure the lid.
  4. Select MANUAL or PRESSURE COOK on NORMAL HEAT for 12 minutes.
  5. After cooking is complete, use a NATURAL RELEASE (about 10 minutes) and let cool for a few minutes. Liquid should thicken as it cools. Serve warm.
Oven Instructions (exclude added water)
  1. Preheat oven to 375 degrees F. Melt 2 Tbsp. of margarine in an 8X8 baking dish in the oven. Once melted, set aside.
  2. Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Add almond milk and combine. Set aside.
  3. In a medium bowl, combine frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice.
  4. Pour batter over melted margarine in pan, then slowly pour fruit filing mixture over batter. Do not stir or spread.
  5. Bake in oven for 40 minutes until fruit is bubbling and crust is brown.
  6. Store any leftover cobbler covered in the refrigerator for 3-4 days. To reheat, bake covered in a 350 degree F oven for 15-20 minutes until warm.
Recipe Notes

Recipes meets Dinner Tonight Recipe criteria with a per-serving Vitamin C content of above 10%

Tropical Tapioca Pudding

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It’s National Tapioca Day, June 28th! Celebrate by making your own tapioca pudding for dessert tonight. Try this tropical twist on tapioca for a sweet summer time treat.

 

My kids absolutely adore this version of tapioca pudding, the sweet mangos on top add just a bit of extra flavor that makes this pudding taste so good!


Tropical Tapioca Pudding
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Rating: 5
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Servings
4
Servings
4
Tropical Tapioca Pudding
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. In a medium saucepan, bring the unsweetened coconut milk and skim milk to a slow boil on medium heat. Stir constantly until milk begins to foam.
  2. Pour in tapioca pearls and sugar, stir constantly in a full boil, about 5-10 minutes.
  3. Remove from heat and stir in coconut extract. Cool for 3-5 minutes in saucepan.
  4. Spoon pudding in 4- four ounce dishes. Top pudding with ¼ cup of diced mango. Add mint leaves for a garnish.
  5. Serve immediately or keep chilled in the refrigerator for up to 2 days.
Recipe Notes

Strawberry Banana Shortcake

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Summertime was made for fun in the sun and the occasional sweet after an evening meal. You don’t have to discourage desserts at the dinner table when it comes to this low-fat dessert: Strawberry Banana Shortcake.

The Angel Food Cake recipe comes from our friends over at the USDA, check out the original recipe here, dress it up a little bit with our toppings!


Strawberry Banana Shortcake
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Servings
12
Servings
12
Strawberry Banana Shortcake
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Servings
12
Servings
12
Ingredients
Angel Food Cake
Strawberry Banana Topping
Servings:
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Instructions
Angel Food Cake
  1. Preheat oven to 325F. In a large bowl, beat the egg whites until they are foamy (not stiff).
  2. Add the cream of tartar, and beat until stiff.
  3. Gradually beat in ½ C of sugar at a time until smoothly combined.
  4. Mix in vanilla.
  5. Mix in Salt.
  6. Gently fold in the flour.
  7. Pour the angel food cake mixture into an angel food tubular pan.*
  8. Bake for 1 hour and 15 minutes, or until the top is nicely browned.
Strawberry Banana Topping
  1. Add 1 lb. sliced strawberries and 3 sliced bananas to a bowl. Mix with 1 Tbsp. lemon juice.
  2. Add to the top of cooled angel food cake. Top with a dollop of whipped cream. Enjoy!
  3. Tips: *For easy cake pan removal, try using parchment paper in the bottom of the pan.
Recipe Notes

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