Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Skillet Noodle Pie

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This Skillet Noodle Pie will quickly become a new family favorite.  It has all the traditional flavors of a pot pie but comes together in a fraction of the time.


Skillet Noodle Pie
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Servings
8 1 1/2 cup servings
Servings
8 1 1/2 cup servings
Skillet Noodle Pie
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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
Units:
Instructions
  1. Start a large pot of water to boil. Once boiling add pasta and cook for 10 minutes or until tender. Drain and set aside.
  2. In a large skillet over medium heat add olive oil and sauté onions until translucent.
  3. Add flour until combined and then add 1 cup of water, chicken bouillon, garlic powder, poultry seasoning, and black pepper
  4. Once combined add milk and cream cheese. Stir to combine
  5. Add mixed vegetables and cooked chicken, and stir to combine
  6. Last add pasta to the chicken and vegetable mixture. Once everything is combined and hot it is ready to serve.
Recipe Notes

Beef Stuffed Acorn Squash

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It’s fall somewhere, right? Try out this cozy Beefy Stuffed Acorn Squash to make good use of those squashes available at the grocery store!


Beef Stuffed Acorn Squash
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Servings
6 servings
Servings
6 servings
Beef Stuffed Acorn Squash
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
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Instructions
  1. Wash your hands and clean your preparation area. Rinse acorn squash under cool running water to remove dirt and debris. Preheat oven to 375*F.
  2. On a cutting board, slice each acorn squash in half as well as cut a slice off of the bottoms of each half, so the squash rests, inside pointing up. Remove the seeds and fibrous strands.
  3. Rest the six squash halves facing up on a baking sheet. Distribute the olive oil over the flesh of the squash, and sprinkle cinnamon over the halves.
  4. Roast in the oven for 35 minutes.
  5. While squash is roasting, in a large skillet over medium to medium-high heat, begin to brown the meat and discard any excess fat. Add in the onion, garlic, and ginger and cook until the onion is soft.
  6. Add the drained peas and carrots, and diced tomatoes plus their juices to the pan. Begin to heat through.
  7. Add in all of the spices and cook until flavors are combined.
  8. Remove the squash from the oven and spoon the beef mixture into the centers of the squash halves. Return the stuffed squash halves to the oven and cook for another 20 minutes. Cover with foil if you are worried about the beef mixture drying out.
  9. Remove and serve hot. Remove the skin of the acorn squash and discard it as you are eating.
Recipe Notes

Chicken Flautas Air Fryer

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Need a quick and easy “almost homemade” meal? These air fryer chicken flautas are for you! They are “almost homemade” using a store-bought rotisserie chicken and assemble and cook quickly in the air fryer. Try these delicious flautas today!


Chicken Flautas Air Fryer
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Servings
4 (2 flautas per serving)
Servings
4 (2 flautas per serving)
Chicken Flautas Air Fryer
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Servings
4 (2 flautas per serving)
Servings
4 (2 flautas per serving)
Ingredients
Flautas
Toppings
Servings: (2 flautas per serving)
Units:
Instructions
  1. Mix together the shredded rotisserie chicken, low-fat cream cheese, cumin, chili powder, garlic powder, onion powder, and salt and pepper.
  2. Place the corn tortillas in the microwave and heat for approximately 10-20 seconds. Remove the tortillas and ensure they are pliable for rolling. Allow for more time, if necessary.
  3. Once your tortillas are ready, place 3 tbsp of chicken mixture onto the end of a tortilla. Roll the tortilla tightly and place the flauta seam side down. Repeat the process until all flautas have been rolled. *Note: Use a wooden toothpick to secure the seam if necessary. Make sure to remove these before serving*
  4. Once the flautas are rolled (Or ready), place them side by side in your air fryer basket.
  5. Brush the tops of the flautas lightly with the avocado oil.
  6. Air fry for 6-8 minutes at 370 degrees, turning halfway through. Enjoy!
Recipe Notes

Chicken with Peachy Ginger Sauce Slow Cooker

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Who says peaches are just for dessert? This Slow Cooker Chicken with Peachy Ginger Sauce is the perfect meal for Spring! This meal is Freezer Meal Prep friendly, and utilizing the slow cooker helps to keep your kitchen cool while the temperature is rising outdoors. Serve over your favorite whole grain like brown rice or quinoa!


Chicken with Peachy Ginger Sauce Slow Cooker
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Servings
4 servings
Servings
4 servings
Chicken with Peachy Ginger Sauce Slow Cooker
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Servings
4 servings
Servings
4 servings
Ingredients
In Freezer Bag
Serving Day
Servings: servings
Units:
Instructions
For Freezer Bag
  1. Place chicken thighs and onion in a freezer bag.
  2. In a bowl, combine peach jam, soy sauce, ginger root, and minced garlic to form a sauce.
  3. Pour the sauce to evenly coat the chicken thighs and onions.
  4. Remove as much air as possible from the bag, seal, and lay flat in the freezer until ready to cook.
When Ready to Cook
  1. The day before you are ready to cook, transfer from freezer to refrigerator to thaw.
  2. When thawed, empty contents into a slow cooker and cover with a lid.
  3. Cook on a low setting for 3-5 hours or until the internal temperature of the chicken is 165 degrees and shreds easily with a fork.
  4. While the chicken is cooking, prepare brown rice according to package instructions.
  5. Shred chicken and return to juices in the slow cooker until ready to serve.
  6. Serve over brown rice 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