Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Coconut Pecan Cranberry Bites

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Say hello to a bite of bliss! These Coconut Pecan Cranberry Bites are the perfect blend of sweet, nutty, and tangy goodness. Packed with wholesome ingredients and big flavor, they’re a delicious treat you’ll want to snack on all day!

Coconut Pecan Cranberry Bites
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Servings
16 1 ball (approx. 2 tablespoons)
Servings
16 1 ball (approx. 2 tablespoons)
Coconut Pecan Cranberry Bites
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Servings
16 1 ball (approx. 2 tablespoons)
Servings
16 1 ball (approx. 2 tablespoons)
Ingredients
Servings: 1 ball (approx. 2 tablespoons)
Units:
Instructions
  1. In food processor with S blade attachment, add pitted dates and process until they form a paste.
  2. Add the almond butter and cinnamon process until combined.
  3. Add the cranberries, pecans, and ¼ cup coconut and pulse until combined.
  4. Remove blade from food processor, scoop out dough into 2 tablespoon portions and roll into balls.
  5. Refrigerate 30 minutes to set.
  6. Enjoy!
Recipe Notes

Coconut Cranberry Bites Nutrition Facts Serving size 2 tablespoons (25g) servings per container 16 Amount per serving Calories 140 % Daily Value Total Fat 11 g 14 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 35 mg 2 % Total Carbohydrate 8 g 3 % Dietary Fiber 3 g 11 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 61 mg 4 % Iron 1 mg 6 % Potassium 167 mg 4 %

Oatmeal Almond Butter Bars

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These chewy Oatmeal Almond Butter Bars are great for a midday snack or even in a hurry for breakfast. They are nutrient-rich and packed with flavor.

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Oatmeal Almond Butter Bars
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Servings
12 2x2 squares
Servings
12 2x2 squares
Oatmeal Almond Butter Bars
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Servings
12 2x2 squares
Servings
12 2x2 squares
Ingredients
Servings: 2x2 squares
Units:
Instructions
  1. In a large bowl combine the oatmeal, dried cranberries and pecans. Set aside
  2. In a small saucepan over low heat combine the almond butter, chia seeds and honey. Heat until combined.
  3. Remove from heat and add in almond milk, salt, and grated orange peel
  4. Add the almond butter mixture to the bowl of oats and mix until combined.
  5. Pour into an 8x8 baking pan lined with foil or parchment paper. Press lightly to even out and place in the refrigerator for 30 minutes to set-up.
  6. Cut into twelve 2x2 squares and enjoy.
  7. Store leftovers in an airtight container in the refrigerator for up to a week or freeze for later.
  8. To Thaw: place in the refrigerator to thaw.
Recipe Notes

Candied Pecans

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These Candied Pecans are the perfect appetizer or snack for any gathering or just to munch on at the end of the day! These Candied Pecans are lightly sweet and pair well with wines such as Moscato, Riesling, and Blanc du Bios.


Candied Pecans
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Servings
16 1/4 cup servings
Servings
16 1/4 cup servings
Candied Pecans
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Servings
16 1/4 cup servings
Servings
16 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
Units:
Instructions
  1. Preheat the oven to 300 Degrees F.
  2. Line a baking sheet with either parchment paper or a silicone baking mat.
  3. In a bowl, combine the sugar, salt and cinnamon.
  4. In a large bowl combine the egg white, and the vanilla extract. Add the pecan halves and toss to coat the pecans in the egg white mixture.
  5. Sprinkle the sugar mixture overtop the pecans and toss again to coat.
  6. Spread pecans in a single layer on the lined baking sheet.
  7. Bake in preheated oven for 20 minutes. Stir and spread out again and bake for another 20 minutes. Remove from the oven and let cool completely before moving. Once completely cooled stir and break apart nut clusters.
  8. Store in an airtight container for up to a week.
Recipe Notes

Pumpkin Nut Muffins

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Fall and pumpkins go hand in hand. Make these Pumpkin Nut Muffins for the perfect breakfast, addition to lunch, or afternoon snack!


Pumpkin Nut Muffins
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Servings
22 muffins
Servings
22 muffins
Pumpkin Nut Muffins
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Servings
22 muffins
Servings
22 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the vanilla cake mix, pumpkin puree, pie spice, cinnamon, and vanilla extract until thoroughly combined.
  3. Stir in the chia seeds and pecan pieces.
  4. Line a muffin tin with liners and distribute evenly across 22 muffin wells.
  5. Bake for 15-18 minutes
Recipe Notes

Cranberry Orange Baked Oatmeal

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With hints of orange and the tang of cranberries this baked oatmeal is perfect for breakfast or even a late-afternoon snack. This baked oatmeal is great for meal prepping for the next week. Cut it up into single servings so it’s grab-and-go ready. Cranberry Orange Baked Oatmeal

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Cranberry Orange Baked Oatmeal
Cranberry Orange Baked Oatmeal
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Servings
12 1/12
Servings
12 1/12
Cranberry Orange Baked Oatmeal
Cranberry Orange Baked Oatmeal
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Servings
12 1/12
Servings
12 1/12
Ingredients
Servings: 1/12
Units:
Instructions
  1. Preheat oven to 350°F and spray a 9x9 casserole dish with nonstick cooking spray.
  2. In a small bowl whisk applesauce, egg whites, and brown sugar until combined.
  3. To the mixture add orange zest, orange juice, almond milk, vanilla extract, and chia seeds. Mix until combined and set aside.
  4. In a large bowl add rolled oats, baking soda, dried cranberries, and pecans. Stir until mixed.
  5. Add the liquid mixture to the dried oat mixture and stir until combined.
  6. Pour mixture into the prepared casserole dish and bake in preheated oven for 25 to 30 minutes or until set. Serve warm or once cooled cut into to 12 pieces and store in an airtight container in the refrigerator for up to five days.
Recipe Notes