Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Homemade Hamburger Helper

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Whip up this one-skillet wonder in just 25 minutes! Ground beef, elbow pasta, and a cheddar cheese sauce come together to create a family favorite. Perfect for those busy nights when you need something tasty and satisfying on the table fast. Whether you have picky eaters or just crave some cheesy comfort, this Homemade Hamburger Helper is sure to please everyone!

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Homemade Hamburger Helper
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Servings
8 1 1/2 cup servings
Servings
8 1 1/2 cup servings
Homemade Hamburger Helper
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Servings
8 1 1/2 cup servings
Servings
8 1 1/2 cup servings
Ingredients
Servings: 1 1/2 cup servings
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Instructions
  1. In a large deep skillet with a lid, cook the ground beef and onion on medium-high heat until ground beef until it’s no longer pink and it has reached 155-degree Fahrenheit.
  2. Add onion powder, garlic powder, beef bouillon, pepper, tomato paste and Worcestershire sauce into the ground beef and stir until it’s combined well.
  3. Add the water and elbow noodles. Stir to combine and bring to a boil.
  4. Once boiling, cover the pan with the lid, and reduce heat to medium-low. Let it cook for 15 minutes or until all the liquid is absorbed and the pasta is cooked. Remove from heat.
  5. Add shredded cheese, yogurt, and milk. Stir until combined. Serve immediately.
Recipe Notes

Homemade Hamburger Helper Nutrition Facts Serving size 1 1/2 cups (231g) servings per container 8 Amount per serving Calories 250 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 530 mg 23 % Total Carbohydrate 28 g 10 % Dietary Fiber 2 g 7 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 mcg 0 % Calcium 155 mg 10 % Iron 3 mg 15 % Potassium 385 mg 8 %

Meatball Orzo Soup

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Whether you are trying to stay warm on these cool spring days or just wanting the flavors of your favorite pasta dish, this Meatball Orzo Soup is what’s for dinner. Using frozen meatballs helps to get dinner on the table faster for those busy spring evenings. Leftovers are perfect the next day to be packed for lunch with a salad.


Meatball Orzo Soup
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Servings
8 2 cup servings
Servings
8 2 cup servings
Meatball Orzo Soup
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Servings
8 2 cup servings
Servings
8 2 cup servings
Ingredients
Servings: 2 cup servings
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Instructions
  1. Heat oil in a large pot and add onion, carrots, celery, and garlic. Cook, stirring until softened. Add cut-up meatballs. Cook for 2 minutes.
  2. Add chicken stock, crushed tomatoes, beans, dried basil and dried oregano. Bring the pot to a boil and then turn it down to a simmer.
  3. Add dried orzo pasta and spinach. Cook for 10 minutes or until orzo pasta is tender. Serve and enjoy!
Recipe Notes

Baked Ziti

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Big pasta dishes are always so comforting! Try our Baked Ziti recipe the next time you’re craving pasta.


Baked Ziti
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Servings
12 1 1/4 cup servings
Servings
12 1 1/4 cup servings
Baked Ziti
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Servings
12 1 1/4 cup servings
Servings
12 1 1/4 cup servings
Ingredients
Turkey "Sausage"
Ziti
Servings: 1 1/4 cup servings
Units:
Instructions
  1. In a medium bowl, place turkey and all of the spices, and mix to combine well. Cover and let rest for 10-15 minutes while you prepare the rest of the ingredients.
  2. In a large pot, heat the olive oil and sauté the onions and garlic until beginning to soften. Add in the turkey sausage and cook until browned.
  3. Add tomato sauce, diced tomatoes, Italian herb blend, and red pepper flakes. Let simmer for 20-30 minutes. Remove from heat to begin the cooling process or place in an ice bath if you’re going to freeze.
  4. While the sauce simmers, boil the ziti noodles to less than “al dente”. Once noodles are cooked, drain and rinse them under cool water running water. Add into the sauce and stir to gently combine.
  5. In a bowl, combine the cheeses, parsley, and eggs. Whisk to combine.
  6. Option #1: In a 9x13 inch casserole dish place a layer of ziti noodles evenly on the bottom. Next, layer the cottage cheese mixture either in a single layer or in dollops centered where the 12 slices would be. Finally, layer the remaining ziti on top.
  7. Options #2: Layer your ziti in smaller sets of pans to eat now and later. For example, two 8x8 pans, or 4 loaf pans. Cover and prepare for freezing.
Cook Immediately
  1. Preheat the oven to 375*F. Cook covered in the oven for 30-40 minutes or until the internal temperature reaches 165*F.
Freeze, Thaw & Cook
  1. Place in the freezer and store for up to 2 months. Ensure you've assembled your ziti for freezing in freezer-safe containers.
  2. Remove from the freezer 24 hours before cooking and place in the refrigerator to thaw.
  3. Cook covered in the oven at 375*F for 30-40 minutes or until the internal temperature reaches 165*F.
Recipe Notes

Chicken, Broccoli and Sesame Stir Fry

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Looking for a quick, easy, and flavorful recipe for dinner? This Chicken, Broccoli, and Sesame Stir fry is as simple as it is delicious! This stir fry can be pulled together and on the table in 30 minutes. Try this recipe out on your next busy evening!


Chicken, Broccoli and Sesame Stir Fry
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Servings
6 1 cup servings
Servings
6 1 cup servings
Chicken, Broccoli and Sesame Stir Fry
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Wash and clean your hands and preparation area. Rinse any fresh vegetables under cool running water before chopping.
  2. Cut the chicken breast into bite-size pieces. Heat the olive oil in a large pan over medium to medium-high heat. Cook the chicken breast in the pan for about 5-7 minutes or until pink can no longer be seen.
  3. While chicken is cooking, combine water, corn starch, sesame oil, sriracha sauce, soy sauce, garlic, and ginger in a bowl and whisk together until well combined.
  4. Reduce the heat to medium and add the broccoli florets to the pan and combine the chicken and broccoli. Add in the sauce mixture then cover and cook for about 5-10 minutes, stirring occasionally.
  5. Remove the lid and continue to cook until sauce has thickened and chicken has reached a minimum internal temperature of 165°F. Top with sesame seeds and serve over brown rice.
Recipe Notes

Spinach, Mushroom and Feta Stuffed Flank Steak

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Want to mix it up on the grill? Try this stuffed flank steak stuffed with veggies and cheese! Served up in beautiful medallions this is a great recipe to impress friends and family at a cookout or for date night!


Spinach, Mushroom and Feta Stuffed Flank Steak
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Servings
6 medallions
Servings
6 medallions
Spinach, Mushroom and Feta Stuffed Flank Steak
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Servings
6 medallions
Servings
6 medallions
Ingredients
Servings: medallions
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse fresh vegetables under cool running water.
  2. Lay the flank steak on a work surface, cover it with a sheet of plastic wrap. Use a meat mallet or other hard and sanitized kitchen object to tenderize the meat. Once flattened and tenderized a bit, remove the plastic wrap.
  3. To butterfly your flank steak using a sharp knife, lay your hand flat on the top of the steak, and slice horizontally to cut the flank steak in half. Cut almost all the way across, leave about 1/2 to ¾ of an inch intact on the far end of the flank steak. Lay open the flank steak flat like a book.
  4. Sprinkle the salt on both sides of the steak and set it aside.
  5. In a skillet heat the olive oil over medium-high heat. Once the olive oil is heated saute the mushrooms, spinach, and garlic until softened, wilted, and fragrant. Remove from heat.
  6. Spread the spinach mixture across the laid open flank steak, leaving about ½ an inch on all sides with no filling. Spread the feta cheese on top of the spinach mixture.
  7. Select a long side to begin rolling from, begin by tucking a corner and rolling evenly across the steak, and continue to roll until it is entirely rolled.
  8. Using the cooking twine tie around the rolled flank steak to secure the roll and prevent the filling from spilling out.
  9. Place the flank steak on a heated grill over direct heat at between 450-500 degrees. Brown on all sides, about 2 minutes per side, then move to indirect heat or turn the temperature down to between 350-400 degrees. Continue to cook for approximately 25 minutes or until steak reaches a minimum internal temperature of 145 degrees F.
  10. Remove from heat and let rest for about 5 minutes. Slice into 6 pinwheels, remove string with a knife, or clean scissors before serving.
Recipe Notes