Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Spinach Quiche

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Healthy breakfast choices can be difficult when you’re just trying to get out of the door in the mornings! Make this delicious Spinach Quiche ahead of time, reheat in the microwave and quickly get a nutritious breakfast with 3 different food groups in one sitting!

Spinach Quiche
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Servings
8
Servings
8
Spinach Quiche
Votes: 3
Rating: 5
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Preheat oven to 350*F.
  2. Spray a 9-inch pie pan with cooking spray.
  3. Heat oil and garlic in a large skillet over medium-high heat until garlic is soft and oil is infused.
  4. Add onions and mushrooms to the skillet. Cook until veggies are soft.
  5. Add Spinach to the skillet until lightly wilted.
  6. In a bowl, combine eggs, cheese, salt, and pepper.
  7. Add Spinach mixture and stir to blend.
  8. Pour into prepared pan.
  9. Bake until eggs have set, about 30 minutes or until knife inserted in center comes clean.
  10. Allow it to set up and cool for 10 minutes before serving.
Recipe Notes

Quesadillas with Mushrooms and Black Olives

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This easy quesadilla with cheese, black olives, and mushrooms is such an easy fix for hungry kids or adults to satisfy those cravings, while still getting some veggies in!

Quesadillas filled with mushrooms and black olives, cheese, and green onions on a white plate on a wooden cutting board.
Speedy Quesadillas
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Servings
4 (1/2 of a quesadilla)
Servings
4 (1/2 of a quesadilla)
Quesadillas filled with mushrooms and black olives, cheese, and green onions on a white plate on a wooden cutting board.
Speedy Quesadillas
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Servings
4 (1/2 of a quesadilla)
Servings
4 (1/2 of a quesadilla)
Ingredients
Servings: (1/2 of a quesadilla)
Units:
Instructions
  1. Coat a large nonstick skillet cooking spray.
  2. Place over medium high heat.
  3. Place 1 tortilla in skillet and top with half of 1/3 of a cup with cheese.
  4. Layer the olives, mushrooms and green onions on top of the cheese.
  5. Top with remaining cheese and tortilla.
  6. Cook 2 minutes on each side or until lightly browned.
  7. Remove and keep warm.
  8. Repeat with remaining ingredients. Cut each into wedges and serve.
Recipe Notes

Quesadilla with Mushrooms and Black Olives Nutrition Facts Serving size 1/2 quesadilla (61g) servings per container 4 Amount per serving Calories 120 % Daily Value Total Fat 5 g 6 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 200 mg 9 % Total Carbohydrate 13 g 5 % Dietary Fiber 0 g 0 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 180 mg 15 % Iron 0 mg 0 % Potassium 43 mg 0 %

Pepperoni Frittata

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Pepperoni Frittata in black skillet on a wooden cutting board

https://www.youtube.com/watch?v=JsgBDn5K63Y

Pepperoni Frittata in black skillet on a wooden cutting board
Pepperoni Frittata
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Servings
6
Servings
6
Pepperoni Frittata in black skillet on a wooden cutting board
Pepperoni Frittata
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Servings
6
Servings
6
Ingredients
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Instructions
  1. In a large skillet, cook potatoes and onion in butter until tender and lightly browned.
  2. Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper.
  3. Pour over potato mixture; stir to combine.
  4. Sprinkle with pepperoni.
  5. Cover and cook on medium-low heat for 10-12 minutes or until eggs are set.
  6. Remove from the heat.
  7. Sprinkle with cheese; cover and let stand for 2 minutes.
  8. Cut into wedges.
Recipe Notes

Pepperoni Frittata Nutrition Facts Serving size (134g) servings per container 6 Amount per serving Calories 140 % Daily Value Total Fat 6 g 8 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 20 mg 7 % Sodium 400 mg 17 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 4 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 13 g Vitamin D 1 mcg 6 % Calcium 227 mg 15 % Iron 1 mg 6 % Potassium 309 mg 6 %

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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Servings
6
Servings
6
Mango Chicken Salad
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Servings
6
Servings
6
Ingredients
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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 %

 

Fruity Crunchy Chicken Salad

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Chicken salad on a bed of lettuce plated in a yellow bowl on a pink plate.

 

Chicken salad on a bed of lettuce plated in a yellow bowl on a pink plate.
Fruity Crunchy Chicken Salad
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Servings
4
Servings
4
Chicken salad on a bed of lettuce plated in a yellow bowl on a pink plate.
Fruity Crunchy Chicken Salad
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Wash your hands well with soap and water.
  2. In a large mixing bowl, mix the chicken, orange pieces, cranberries, almonds, and jicama.
  3. Add the salad dressing and toss to coat.
  4. Cover the bowl with foil or plastic wrap.
  5. Refrigerate it for at least 1 hour or overnight.
  6. To serve, place a lettuce leaf on each plate.
  7. Place 1 cup of chicken salad on top of each lettuce leaf.
Recipe Notes