Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Italian Wedding Soup

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Our updated version of the classic Italian Wedding Soup is the perfect easy weeknight soup to pull together for your family!


Italian Wedding Soup
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Servings
10 1 cup servings
Servings
10 1 cup servings
Italian Wedding Soup
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Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. In a large pot, brown the beef and pork together over medium heat. Add parsley, 1 tablespoon of garlic, oregano and black pepper. Once meat is completely cooked, remove and set aside.
  2. Using the fat from the meat, sautee the onion, celery, carrots, and remaining garlic. Once vegetables are softened, add in the broth and bring to simmer.
  3. Add in the pasta and let simmer for 5-6 minutes. Add in the kale and browned meat let simmer for 4-5 minutes.
  4. Serve topped with parmesan cheese.
Recipe Notes

Ham and Cheese Pancakes

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Leftover ham? Perfect! Let’s make some savory ham and cheese pancakes for brunch.  This delicious recipe is ideal to make after a late-night holiday party, but best of all, it’s easy to make and will wow your guests.


Ham and Cheese Pancakes
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Servings
8 servings
Servings
8 servings
Ham and Cheese Pancakes
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. Clean hands and surfaces. Combine flour and baking powder in a medium-sized bowl.
  2. In another bowl, combine milk, 1 egg, and applesauce together.
  3. Create a well in the center of the flour mixture. Pour the liquid mixture into the middle and whisk. The batter will be thick.
  4. Fold in diced ham and shredded cheese.
  5. Heat a skillet or griddle to medium heat, and spray cooking spray before pouring batter.
  6. Use the ¼ of a measuring cup to scoop out the batter. Pour onto the hot skillet or griddle.
  7. Cook on each side for 2-4 minutes until golden brown.
Recipe Notes

Sheet Pan Greek Pork Chops

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Add this recipe to your weekly family favorite list!  This sheet pan recipe is budget-friendly, easy to prepare, uses minimal cooking time, high in protein, loads of vegetables, and you can have leftovers…it’s a busy family must have!


Sheet Pan Greek Pork Chops
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Servings
8 servings
Servings
8 servings
Sheet Pan Greek Pork Chops
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Servings
8 servings
Servings
8 servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Clean produce and surfaces.
  2. Combine red and yellow bell pepper, red onion, cherry tomatoes, artichoke hearts, and lemon wedges in a large skeet pan (22 X 16).
  3. In a small bowl, whisk together garlic, olive oil, balsamic vinegar, oregano, and pepper. Pour half over the vegetables, stirring and coating well.
  4. Place the pork chops over the vegetables and top each with the remainder of the mixture. Place prepared sheet pan in the oven and bake for 20 minutes.
  5. Remove the sheet pan from the oven and check the pork temperature with a food thermometer. Once the pork has reached 145 degrees, add olives and feta cheese over the vegetables and return to the oven for 5-10 minutes until golden brown.
  6. Remove the sheet pan from the oven and cover with foil. Let the pork rest for 5-10 minutes.
  7. Slice the pork and return over the vegetables. Squeeze the lemon juice from the cooked lemon wedges over the pork and vegetables. Top with fresh basil.
  8. Serve pork and vegetables together.
Recipe Notes

Balsamic Vinegar- may contain added sugars  

1 serving of Sheet Pan Greek Pork Chops includes approximately 0.5 grams or 1 % Daily Value of Added Sugars 

Peachy Prosciutto Pizza

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The peak of Texas Hill Country peach season has arrived!  Although a little later this year, due to the Texas heat and dry conditions, peaches are still sweet as can be. Our Peachy Prosciutto Pizza is so delicious and easy to make.  Try making for brunch or appetizers as you start up the grill.


Peachy Prosciutto Pizza
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Servings
4 1/2 flatbread servings
Servings
4 1/2 flatbread servings
Peachy Prosciutto Pizza
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Servings
4 1/2 flatbread servings
Servings
4 1/2 flatbread servings
Ingredients
Servings: 1/2 flatbread servings
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Instructions
Oven Instructions
  1. Preheat the oven to 425F.
  2. Spray flatbread with olive oil cooking spray, and place in preheated oven for 5 minutes.
  3. Remove flatbread from the oven and top with mozzarella, prosciutto, goat cheese, and peaches.
  4. Place flatbread in the oven to toast for 8-10 minutes, until bread is golden and cheese is melted.
  5. Remove from the oven and top with basil and arugula.
  6. Drizzle balsamic glaze over each flatbread pizza.
Air Fryer Instructions
  1. Spray flatbread with olive oil cooking spray, and top flatbread with mozzarella and goat cheese.
  2. Place in the air fryer for 5 minutes at 400F.
  3. Remove flatbread and add prosciutto and sliced peaches.
  4. Place again in the air fryer for 5 minutes at 400F.
  5. Remove flatbread and top with basil and arugula.
  6. Drizzle balsamic glaze over each flatbread pizza.
Recipe Notes

 Balsamic Vinegar Glaze may contain added sugars. 1 serving of Peachy Prosciutto Pizza contains: 

¼ tbsp = 1.75 grams or 3.5% or 4% DV added sugars 

Sausage, Kale and White Bean Stew

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This yummy stew is packed with ingredients like kale, beans, and sausage to make it as flavorful as it is filling! Bonus, its a one-pot dish to make cleaning up a snap!


Italian Sausage Kale and White Bean stew in white bowl with a spoon and napkin ready to eat.
Sausage, Kale and White Bean Stew
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Rating: 5
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Servings
6
Servings
6
Italian Sausage Kale and White Bean stew in white bowl with a spoon and napkin ready to eat.
Sausage, Kale and White Bean Stew
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Remove casings from sausage.
  2. Coat a large nonstick skillet with cooking spray and heat.
  3. Add Italian sausage and onion to pan, and cook until sausage browns, stirring to crumble. Drain sausage and return to pan.
  4. Stir in potatoes, beans, garlic, and chicken stock; bring to a simmer.
  5. Cover and cook 7 minutes.
  6. Stir in chopped kale and rosemary, and cook for 4 minutes until kale wilts, stirring occasionally. Serve soup in 4–6 bowls, serving with parmesan cheese.
Recipe Notes

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