Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Spicy Lentil and Quinoa Bowl

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This Spicy Lentil and Quinoa Bowl is packed full of hearty plant-based proteins.


Spicy Lentil and Quinoa Bowl
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Servings
6 1 cup servings
Servings
6 1 cup servings
Spicy Lentil and Quinoa Bowl
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Wash hands and sanitize preparation surfaces.
  2. Place a large skillet over medium heat. Add olive oil.
  3. Once the olive oil is heated, add the onion, jalapeno, bell pepper, and garlic. Cook for 5 –7 minutes or until the onions are translucent.
  4. .Next, add quinoa, lentils, and tomatoes to the cooked vegetables. Cook for 5 minutes, stirring continuously to ensure ingredients are well combined.
  5. Add beans, corn, water, and dry seasonings and stir to combine.
  6. Allow the dish to boil, cover it with a lid, then let it simmer for approximately 30 minutes. Garnish with cilantro and enjoy!
Recipe Notes

Mexican Veggie Dip

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Need a quick and easy dish for your next tailgate? This simple slow cooker recipe serves up festive flavors and is sure to be a crowd pleaser at any get-together. Ingredients can easily be prepped ahead of time, leaving you more time to cheer on your team. Pair with your favorite game-day main dish for a winning combo!


Mexican Veggie Dip
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Servings
12 8 ounce servings
Servings
12 8 ounce servings
Mexican Veggie Dip
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Servings
12 8 ounce servings
Servings
12 8 ounce servings
Ingredients
Servings: 8 ounce servings
Units:
Instructions
  1. Begin by washing your hands and cleaning your counter tops or other surfaces. Rinse produce under cool running water before chopping.
  2. Line the slow cooker with a liner bag, if preferred.
  3. Chop the vegetables. Measure all ingredients and place in the slow cooker, except the cheese. Stir until fully combined.
  4. Cook on high setting for 3 hours or low setting for 5 hours.
  5. Sprinkle the cheese on top and cook for 15 minutes more with the lid on the slow cooker.
  6. Best served warm.
Recipe Notes

Chicken Harvest Lunch Bowl

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This Chicken Harvest Lunch Bowl is an easy lunch to prepare on Sunday for your busy week ahead. Try it out today, or switch it up with your favorite veggies!


Chicken Harvest Lunch Bowl
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Servings
4 bowls
Servings
4 bowls
Chicken Harvest Lunch Bowl
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Servings
4 bowls
Servings
4 bowls
Ingredients
Harvest Bowl
Quick Tzatziki Sauce
Servings: bowls
Units:
Instructions
  1. Wash hands and clean the preparation area. Preheat oven to 400°F and line a cooking sheet with foil. Rinse all fresh vegetables before slicing.
  2. In a bowl combine the broccoli florets and carrot slices, toss in olive oil. Arrange on the cooking sheet in a single layer leaving room for the chicken.
  3. Chicken breasts should be cut in half lengthwise to reduce the thickness, breasts can also be flattened with a meat hammer. Arrange in a single layer on the cooking sheet and sprinkle the lemon pepper seasoning on top. Bake for 25 minutes or until chicken reaches an internal temperature of 165°F.
  4. While the chicken is in the oven cook the quinoa if not already done.
  5. While chicken is in the oven make the tzatziki sauce. In a bowl, combine the greek yogurt, garlic, cucumber, and dill and stir well. You can also use store-bought tzatziki sauce but this will change the nutritional information.
  6. Once everything is done, divide the quinoa among 4 refrigerator airtight containers, top with vegetables and sliced chicken. Keep the tzatziki sauce in a separate container. Reheat the quinoa bowls to a minimum internal temperature of 165°F before topping with tzatziki sauce and consuming. Leftovers will keep for 3-4 days.
Recipe Notes

Quinoa Butternut Squash Fall Bake

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Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.


Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Start with a clean prep area and washed hands.
  2. Preheat oven to 350 degrees.
  3. Cook ground turkey in a skillet on medium heat until done.
  4. On a separate burner, cook quinoa according to the package instructions.
  5. In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
  6. Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
  7. Place in oven safe pan and bake for 55 minutes.
  8. Top dish with parmesan cheese and cranberries.

Quinoa Breakfast Bowl

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Breakfast bowls are a great way to load up on fresh veggies and protein to start your day off in a healthy and delicious way!

Quinoa Breakfast Bowl
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Servings
4 bowls
Servings
4 bowls
Quinoa Breakfast Bowl
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Servings
4 bowls
Servings
4 bowls
Ingredients
Servings: bowls
Units:
Instructions
Poach an Egg
  1. To poach an egg, fill a pan with approximately two inches of water, add 2 teaspoons of vinegar and simmer over medium heat. While the water is heating, crack cold eggs into a small ramekin or bowl and have them ready to pour into the pan. Once the water is simmering, use a utensil to stir the water to create rotation. Stop stirring and carefully drop the egg into the center of the whirlpool. Turn off the heat, cover the pan and let the egg poach for 5 minutes. Once time is up, remove the egg with a slotted spoon. Tip: poaching works best with no more that two eggs in the pan at a time.
Quinoa Bowl
  1. Mash avocado and squeeze in fresh lemon juice. Add salt and pepper.
  2. Prepare your breakfast bowl with cooked quinoa following the cooking instructions on the package.
  3. Layer your bowl with quinoa, avocado, a poached egg, cheese and seasoning.
  4. Optional: Cook a couple of low sodium bacon strips until crispy, crumble over breakfast bowls.*
Recipe Notes

*Adding bacon will change the nutritional value of the Quinoa Breakfast Bowls & nutrition facts label