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
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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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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 %

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
Servings:
Units:
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 %

Pretzel-Crusted Chicken

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Pretzel Crusted Chicken is a tasty recipe that is easy to prepare and sure to impress. We’ll show you how to bring it all together smoothly, so you can enjoy the dinner as much as your family.


Pretzel-Crusted Chicken
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Servings
4
Servings
4
Pretzel-Crusted Chicken
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Slice chicken breasts into strips.
  2. Spread honey mustard on the surface of each chicken strip.
  3. Dip each chicken strip into the crushed pretzels.
  4. Place on a greased 9” x 13” baking dish.
  5. Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer inserted in chicken ready 165 degrees.
Recipe Notes

Pretzel Crusted Chicken Nutrition Facts Serving size (160g) servings per container 4 Amount per serving Calories 330 % Daily Value Total Fat 11 g 14 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 85 mg 28 % Sodium 180 mg 8 % Total Carbohydrate 27 g 10 % Dietary Fiber 0 g 0 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 29 g Vitamin D 0 mcg 0 % Calcium 20 mg 2 % Iron 2 mg 10 % Potassium 425 mg 10 %

Mango Chicken Salad

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Enjoy this light and flavorful salad on a hot day. Add a light raspberry tea to complete this meal and to feel refreshed! It’s a quick and easy recipe for dinner tonight!


Mango Chicken Salad
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Rating: 5
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Servings
6
Servings
6
Mango Chicken Salad
Votes: 1
Rating: 5
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. In a small bowl, whisk yogurt, cilantro, lime juice, lime zest, Dijon mustard and spices to make a dressing.
  2. Mix chicken and mango in medium bowl.
  3. Add dressing to chicken and mix well. Serve 1/2 cup chicken salad on top of 1 cup of washed spinach leaves.
Recipe Notes

Mango Chicken Salad Nutrition Facts Serving size 1/2 cup salad + 1 cup spinach (167g) servings per container 6 Amount per serving Calories 140 % Daily Value Total Fat 2 g 3 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 120 mg 5 % Total Carbohydrate 12 g 4 % Dietary Fiber 2 g 7 % Total Sugars 9 g Added Sugars 0 g 0 % Protein 17 g Vitamin D 0 mcg 0 % Calcium 84 mg 6 % Iron 1 mg 6 % Potassium 450 mg 10 %

 

Jambalaya

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This zesty chicken jambalaya is a great one pot dish that will be ready fast for a delicious and healthy dinner any night of the week!

Jambalaya recipe
Jambalaya
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Servings
6
Servings
6
Jambalaya recipe
Jambalaya
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash and prepare fresh vegetables as directed above.
  3. Spray a large skillet with non-stick cooking spray or drizzle vegetable oil.
  4. Cook chicken for 2 minutes on medium to medium high heat.
  5. Add onion, bell pepper and celery to skillet.
  6. Continue to cook on medium for an additional 2 minutes or until vegetables are tender.
  7. Add tomato sauce, rice, chicken broth, and spices to the skillet. Bring to a boil, reduce heat to low, and cover.
  8. Continue cooking for an additional 15 minutes or until liquid is absorbed.
  9. Serve immediately.
Recipe Notes

Jambalaya Nutrition Facts Serving size (229g) servings per container 6 Amount per serving Calories 200 % Daily Value Total Fat 3 g 4 % Saturated Fat 0.5 g 3 % Trans Fat 0 g Cholesterol 20 mg 7 % Sodium 60 mg 3 % Total Carbohydrate 31 g 11 % Dietary Fiber 3 g 11 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 12 g Vitamin D 0 mcg 0 % Calcium 31 mg 2 % Iron 2 mg 10 % Potassium 497 mg 10 %

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