Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Ensalada Vaquera

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Ensalada Vaquera recipe photo
Ensalada Vaquera
Votes: 2
Rating: 5
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Servings
7.5 porciones
Servings
7.5 porciones
Ensalada Vaquera recipe photo
Ensalada Vaquera
Votes: 2
Rating: 5
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Servings
7.5 porciones
Servings
7.5 porciones
Ingredients
Servings: porciones
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Instructions
  1. Escurra y enjuague los frijoles de ojo negro (o los frijoles negros) y el elote.
  2. Pique finamente el cilantro y los cebollinos.
  3. Corte los tomatoes y el aguacate en trozos.
  4. Combine todos los ingredientes en una olla grande.
  5. Mezcle el aceite, el vinagre o el jugo del limon verde, la sal, y la pimienta en una olla pequena.
  6. Ponga la mezcla de aceite sobre los ingredientes de la ensalada y revuelva ligeramente.
  7. Refrigere lo que sobre dentro de las siguientes 2 horas.
Recipe Notes

Adaptado de: Food Hero, Oregon State University

Spinach Quesadillas

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Looking for an easy and quick dinner tonight? Try our simple spinach quesadillas, and easy dinner to whip up quickly for your family.Spinach Quesadillas a recipe by Dinner Tonight


Spinach Quesadillas a recipe by Dinner Tonight
Spinach Quesadillas
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Servings
4
Servings
4
Spinach Quesadillas a recipe by Dinner Tonight
Spinach Quesadillas
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4
Servings
4
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Stovetop Instructions
  1. Clean your area and wash your hands before you begin.
  2. Place spinach in colander in sink and run water over the greens. Drain and pat dry.
  3. Chop the washed spinach.
  4. Add vegetable oil to skillet and sauté fresh spinach quickly over medium heat until soft.
  5. Place 4 tortillas on a work surface.
  6. Spread half of the 3/4 cup cheese evenly on each tortilla.
  7. Top the cheese with 1 Tablespoon salsa, followed by 1/4 cup of cooked spinach.
  8. Evenly spread remaining cheese on top of the spinach on each tortilla.
  9. Top with remaining tortillas and press firmly.
  10. Cook each quesadilla in skillet over medium heat until cheese melts and tortillas are golden brown, about 3 minutes per side.
Air Fryer Instructions
  1. Clean your area and wash your hands before you begin.
  2. Place spinach in colander in sink and run water over the greens. Drain and pat dry. Chop the washed spinach.
  3. Add vegetable oil to skillet and sauté fresh spinach quickly over medium heat until soft.
  4. Set the air fryer to 350°F and preheat for 3 minutes
  5. Place 4 tortillas on a work surface.
  6. Spread half of the 3/4 cup cheese evenly on each tortilla.
  7. Top the cheese with 1 Tablespoon salsa, followed by 1/4 cup of cooked spinach.
  8. Evenly spread remaining cheese on top of the spinach on each tortilla.
  9. Top with remaining tortillas and press firmly.
  10. Place quesadilla on the air fryer basket/tray and cook for 1 to 2 minutes per side.
Recipe Notes

Spinach Quesadillas Nutrition Facts Serving size 1 quesadilla (274g) servings per container 4 Amount per serving Calories 260 % Daily Value Total Fat 8 g 10 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 15 mg 5 % Sodium 420 mg 18 % Total Carbohydrate 35 g 13 % Dietary Fiber 4 g 14 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 14 g Vitamin D 0 mcg 0 % Calcium 314 mg 25 % Iron 6 mg 35 % Potassium 1002 mg 20 %

Bean and Avocado Wrap

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The colors and flavors in our Bean and Avocado wrap are amazing– beans, onions, avocado, red cabbage, carrots, and cilantro. Use whole-wheat tortillas to give added fiber.


Bean and Avocado Wrap
Votes: 2
Rating: 5
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Servings
4
Servings
4
Bean and Avocado Wrap
Votes: 2
Rating: 5
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Mash beans and avocado in medium bowl with a potato masher or fork.
  2. Stir in cheese and onion.
  3. In another medium bowl whisk oil, vinegar, salt, and chipotle Chile.
  4. Add cabbage and mix together.
  5. To assemble the wraps, spread about 1/2 cup of the bean and avocado mixture onto a tortilla and top with about 1/3 cup of the cabbage, carrots, and cilantro.
  6. Roll up.
  7. Repeat with remaining ingredients.
Recipe Notes

Beef and Cheese Pinwheels

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Learn how to make simple, healthy beef and cheese pinwheels for a quick snack, appetizer, or dinner! Only takes 5 ingredients and a short amount of time!

 

Beef and Cheese Pinwheels a recipe by Dinner Tonight
Beef and Cheese Pinwheels
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Servings
8
Servings
8
Beef and Cheese Pinwheels a recipe by Dinner Tonight
Beef and Cheese Pinwheels
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Spread cheese evenly over one side of each tortilla.
  2. Place deli roast beef over cheese leaving 1/2-inch border around edges.
  3. Place spinach leaves over beef.
  4. Arrange peppers down center, over spinach.
  5. Roll up tightly and wrap in plastic wrap.
  6. Refrigerate at least 30 minutes to overnight before serving.
  7. To serve, cut each roll crosswise into 8 slices. Arrange cut side up on serving platter.
Recipe Notes

Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers

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If you are in need of a recipe to add beans to your eating pattern, this is a perfect recipe to try. These Stuffed Bell Peppers are made in a slow cooker; perfect for a busy day. In addition, this recipe is vegetarian, and by removing the cheese, it can be vegan. This dish is a complete meal, full of protein, carbohydrates, vitamins and minerals. One pepper is filling and delicious!

 

 

Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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Servings
2
Servings
2
Slow Cooker Quinoa and Black Bean Stuffed Bell Peppers
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Servings
2
Servings
2
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  1. Cut off the tops of the peppers and scrape out the ribs and seeds. Dice the onion and measure a ¼ cup.
  2. In a bowl, combine the quinoa, beans, tomato sauce, spices, onion, and ½ cup of the cheese. Fill each pepper with the mixture.
  3. Pour ¼ cup water into the bottom of a slow cooker. Place the peppers in the water. Cover and cook on low for about 5 hours or on high for about 2 hours or until quinoa is tender.
  4. Remove the lid, distribute the remaining cheese (¼ cup) on top of the peppers, and cover again until the cheese is melted.
  5. Add cilantro, then serve.
Recipe Notes

black-bean-and-quinoa-stuffed-bell-peppers-label

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