Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Vegetable Enchiladas

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Eat heart-healthy!


Vegetable Enchiladas
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Servings
6
Servings
6
Vegetable Enchiladas
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Preheat oven to 350˚ and spray 8×8 baking dish with nonstick cooking spray.
  2. In a small mixing bowl, combine 3/4 cup Monterey Jack cheese, ricotta cheese, chili powder and cumin. Set aside.
  3. In a separate microwave safe mixing bowl, combine tomato, zucchini, carrots, green pepper and onion. Cover and cook in the microwave for 4 minutes.
  4. Wrap tortillas in a damp paper towel and microwave for 30-45 seconds or until warm.
  5. Spoon cheese mixture evenly on all 6 warm tortillas and top with vegetable mixture. Roll tortillas up and place in a baking dish seam side down.
  6. Spread salsa and remaining 1/4 cup shredded cheese evenly over enchiladas and bake for 20 minutes.
  7. Allow to cool for 5 minutes and serve.
Recipe Notes

Vegetable Enchiladas Nutrition Facts Serving size (178g) servings per container 6 Amount per serving Calories 160 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 15 mg 5 % Sodium 360 mg 16 % Total Carbohydrate 21 g 8 % Dietary Fiber 2 g 7 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 317 mg 25 % Iron 1 mg 6 % Potassium 253 mg 6 %

Spinach Pasta Toss

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Try this simple and easy spinach pasta toss for your Dinner Tonight! With 5 ingredients this dish will come together quickly!Spinach Pasta Toss recipe plated on a blue plate


Spinach Pasta Toss recipe plated on a blue plate
Spinach Pasta Toss
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Servings
6
Servings
6
Spinach Pasta Toss recipe plated on a blue plate
Spinach Pasta Toss
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6
Servings
6
Ingredients
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Instructions
  1. Bring tomatoes, pasta and water to a boil in a large saucepan; stir.
  2. Cover; simmer on medium-low heat for 10 minutes or just until pasta is tender.
  3. Add ½ of spinach; simmer, covered 2 minutes or until wilted. Stir.
  4. Repeat until remaining spinach is added.
  5. Serve topped with cheese.
  6. For a spicier dish, add ¼ teaspoon crushed red pepper flakes with the tomatoes.
Recipe Notes

Spinach Pasta Toss Nutrition Facts Serving size (176g) servings per container 6 Amount per serving Calories 180 % Daily Value Total Fat 4 g 5 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 150 mg 7 % Total Carbohydrate 29 g 11 % Dietary Fiber 2 g 7 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 10 g Vitamin D 0 mcg 0 % Calcium 314 mg 25 % Iron 2 mg 10 % Potassium 319 mg 6 %

Sauteed Parmesan Vegetables

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Sautéed Parmesan Vegetables is a simple side dish that will impress! Add some color to your next meal and your dinner table!Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.


Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.
Sauteed Parmesan Vegetables
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Servings
4
Servings
4
Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.
Sauteed Parmesan Vegetables
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash and chop vegetables as indicated above.
  3. Heat skillet to medium; add vegetable oil.
  4. Add zucchini, squash, bell peppers and grape tomatoes and sauté until
  5. tender, about 10 minutes; turning occasionally.
  6. Place sautéed vegetable in large serving bowl; add dressing and parmesan cheese; mix until evenly coated.
Recipe Notes

Sauteed Parmesan Vegetables Nutrition Facts Serving size (283g) servings per container 4 Amount per serving Calories 140 % Daily Value Total Fat 9 g 12 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 180 mg 8 % Total Carbohydrate 13 g 5 % Dietary Fiber 3 g 11 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 76 mg 6 % Iron 1 mg 6 % Potassium 618 mg 15 %

Mint Sugar Snap Peas

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These mint sugar snap peas make the perfect side dish to any meal. They are full of fiber and vitamin C!

Mint Sugar Snap Peas
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4
Servings
4
Mint Sugar Snap Peas
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Servings
4
Ingredients
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash sugar snap peas and remove strings.
  3. Heat skillet to medium-high heat; add olive oil.
  4. Add the snap peas to the skillet and sauté until just tender (about 8-10 minutes).
  5. Remove from heat and stir in mint.
  6. Drizzle lemon juice on top. Toss lightly.
Recipe Notes

Mint Sugar Snap Peas Nutrition Facts Serving size (121g) servings per container 4 Amount per serving Calories 70 % Daily Value Total Fat 2.5 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 5 mg 0 % Total Carbohydrate 9 g 3 % Dietary Fiber 3 g 11 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 52 mg 4 % Iron 3 mg 15 % Potassium 237 mg 6 %

Black Bean and Rice Salad

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Black Bean and Rice Salad, a recipe by Dinner Tonight
Black Bean and Rice Salad
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Servings
4
Black Bean and Rice Salad, a recipe by Dinner Tonight
Black Bean and Rice Salad
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Servings
4
Servings
4
Ingredients
Rice
Dressing
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Instructions
  1. In a mixing bowl, stir together rice, onion, red or green pepper, and beans.
  2. In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, vegetable oil, salt, and pepper. Shake until dressing is evenly mixed.
  3. Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a side dish or main dish.
Recipe Notes

Black Bean & Rice Salad Nutrition Facts Serving size (239g) servings per container 4 Amount per serving Calories 240 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 220 mg 10 % Total Carbohydrate 36 g 13 % Dietary Fiber 9 g 32 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 52 mg 4 % Iron 3 mg 15 % Potassium 472 mg 10 %