Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Pumpkin Chili

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The nights are starting to cool off! Warm you and your family back up with this delicious pumpkin chili recipe! In this dish, veggies provide essential nutrients, beans that provide fiber and protein, and lean beef that also increase the protein content. This is a chili dish that you can feel good about serving to your family and friends!


Pumpkin Chili
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Servings
6
Servings
6
Pumpkin Chili
Votes: 1
Rating: 3
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Heat oil in a large pot over medium high heat.
  3. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender.
  4. Add lean beef and cook until browned.
  5. Add diced tomatoes, pumpkin puree, water, chili powder, cumin, and bring to a boil.
  6. Reduce heat to medium low and add beans.
  7. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Recipe Notes

Pumpkin Cheesecake Trifle

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Pumpkin Cheesecake Trifle is a showstopper of a dessert! Whip this no-bake recipe up this fall when you’re having friends or family over for safe celebrations!


Pumpkin Cheesecake Trifle
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Servings
16 1/2 cup servings
Servings
16 1/2 cup servings
Pumpkin Cheesecake Trifle
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Servings
16 1/2 cup servings
Servings
16 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Wash hands and clean the preparation area. Rinse lids of cans before opening.
  2. Prepare the pudding according to package directions, chill to set while preparing other ingredients.
  3. Combine the pumpkin puree and spices – cinnamon, cardamom, cloves, and ginger.
  4. Slice the angel food cake into bite-size pieces.
  5. In a large glass trifle dish, (or for a dish that is taller and slimmer than it is wide) layer the ingredients as follows: pudding, pumpkin mixture, pecans, angel food cake, pudding, pumpkin mixture, pecans, chocolate, angel food cake, pudding, pumpkin mixture, pecans chocolate.
  6. Chill for at least 20 to 30 minutes and serve. Trifle can be kept for 2-3 days in the refrigerator, but its best eaten the day it’s made.
Recipe Notes

Pumpkin Cheesecake Trifle contains total added sugars of 4.5 grams or 9% DV per serving.

 

Pumpkin Pie Oatmeal

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Let’s put those pumpkin carving leftovers to use with this Slow Cooker Pumpkin Pie Oatmeal! Simply place all the ingredients in the pot, turn the cooker on 6-8 hours and let your house begin to smell like fall!


Pumpkin Pie Oatmeal
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Pumpkin Pie Oatmeal
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Instructions
  1. Add all the ingredients into slow cooker and mix well. Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.
  2. After cooking, give the mixture a good stir as the oats will settle to the bottom. Portion into a bowl and serve.
  3. Optional: top with pecans, maple syrup and almond milk.
Recipe Notes

*Toppings are not calculated into the nutrition facts.

How to make your own pumpkin puree

Pumpkin Cupcakes with Greek Yogurt Frosting

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These pumpkin cupcakes are delicious for the fall or holiday season and topped with thick greek yogurt frosting! Bring these to any holiday party!


pumpkin cupcakes a recipe by dinner tonight
Pumpkin Cupcakes with Greek Yogurt Frosting
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Servings
24
Servings
24
pumpkin cupcakes a recipe by dinner tonight
Pumpkin Cupcakes with Greek Yogurt Frosting
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Servings
24
Servings
24
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Line 24 cupcake tins with paper liners.
  2. In a large bowl, combine first 3 ingredients. Mix well. Evenly distribute batter into cupcake liners.
  3. Bake for 20-25 minutes or until toothpick comes out clean. Remove from oven and cool completely.
  4. In a medium bowl, combine remaining ingredients. Refrigerate for 30 minutes. Spread frosting on cupcakes and garnish with ground cinnamon.
Recipe Notes

Creamy Pumpkin Pasta

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Transition into fall with this delicious and creamy pumpkin pasta! Hearty pasta paired with pumpkin and mushrooms is sure to give you that first taste of fall!Bowtie pasta covered in a creamy pumpkin sauce still in the saucepan it was cooked in.

 

Bowtie pasta covered in a creamy pumpkin sauce still in the saucepan it was cooked in.
Creamy Pumpkin Pasta
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Servings
6
Servings
6
Bowtie pasta covered in a creamy pumpkin sauce still in the saucepan it was cooked in.
Creamy Pumpkin Pasta
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. Wash your hands and preparation area.
  2. Cook pasta according to package directions.
  3. In a large skillet heat up olive oil. Once heated add garlic and stir until aromatic. Add chopped mushrooms and stir until softened.
  4. Add milk and cream cheese and stir until cream cheese is melted.
  5. Add pumpkin and spices and stir until well combined, heated through, and aromatic.
  6. Add pasta and stir until pasta is coated. Serve immediately.
Recipe Notes