Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cilantro Lime Grilled Shrimp with Dip

by

Here’s a zesty dish that you can grill anytime! This flavorful marinade will give your shrimp a boost of flavor. Plus, it’s easy to make and quick to grill.


Cilantro Lime Grilled Shrimp with Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
5 1/3 cup servings
Servings
5 1/3 cup servings
Cilantro Lime Grilled Shrimp with Dip
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
5 1/3 cup servings
Servings
5 1/3 cup servings
Ingredients
Marinade
Dill Dip
Garnish
Servings: 1/3 cup servings
Units:
Instructions
  1. Prep shrimp, if frozen let thaw. If fresh, peel and devein.
  2. Next, remove 6 tsp zest and squeeze ¼ cup lime juice from limes.
  3. Place jalapeno (optional remove seeds), green onion, and cilantro in food processor and pulse.
  4. Then whisk together olive oil, lime juice, pineapple juice, zest, (minced) garlic, coconut aminos, and black pepper in a bowl. Combine processed ingredients to create a marinade.
  5. Pour the marinade into a large sealable food-safe plastic bag. Gather your thawed shrimp and place them in the marinade (plastic bag). Before sealing, press the excess air out, then seal.
  6. Let the shrimp marinate in the fridge for about 10 to 30 minutes (max).
  7. While shrimp is marinating, create your dill dip. Grab a medium bowl, stir together yogurt, lime zest, lime juice, garlic powder, and dill. Cover and chill.
  8. You are now ready to grill; you can thread the shrimp onto skewers (see tips on wooden skewers) or place them in a grill pan over the stove.
  9. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. Make sure shrimp is pink and cooked through - a fully cooked shrimp is 120 degrees Fahrenheit. Check the temp!
  10. When done, take the shrimp off the grill, and squeeze some lime juice (optional).
  11. You are now ready to serve – garnish your shrimp with cilantro and lime wedges. Pair with any of our side dishes.
Recipe Notes

Southwest Egg Muffins

by

 

Breakfast can be hard when everyone in the family is going in a different direction in the mornings! Remember that planning is key when it comes to breakfast. Try making large batches of egg muffins on Sunday and refrigerate and freeze them until you need them during the week.


Southwestern Egg Cups
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Southwestern Egg Cups
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings (2 "muffins")
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any vegetables before sicing. Preheat the oven to 350 F. Coat a muffin tin with nonstick cooking spray.
  2. In a large skillet, sauté the ground turkey, bell pepper, garlic, and green onion until the turkey is fully cooked and reaches 165°F and vegetables are tender. Add the salt, pepper, cumin and chili powder; cook for 1-2 minutes. Remove from heat.
  3. In the muffin tin, evenly divide the turkey and vegetable mixture among 10 individual muffin cups.
  4. Pour the eggs evenly into the 10 stuffed cups. Top with cheese.
  5. Bake 20 minutes or until the eggs are set.
  6. Portion the egg muffins out into serving sizes and store in the refrigerator for 3-4 days or in the freezer up to 3 months. If frozen, thaw in the refrigerator the night before and heat in the microwave when ready to serve. Reheat to 165°F before eating.
Recipe Notes

Pumpkin Chili

by

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
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6
Servings
6
Pumpkin Chili
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6
Servings
6
Ingredients
Servings:
Units:
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

Cheesy Lasagna Rolls

by

What better way to celebrate National Pasta month than with these easy to make Cheesy Lasagna Rolls that are pasta-tively amazing! Kids are going to love this dish as well!


Cheesy Lasagna Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8
Servings
8
Cheesy Lasagna Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water. Preheat the oven to 375 degrees F.
  2. In a skillet, cook beef, onion, and garlic until meat is no longer pink, drain excess fat off of beef if necessary.
  3. Add tomatoes, tomato sauce, green bell pepper, Italian seasoning, and tomato paste. Simmer for about 10 minutes then set aside.
  4. Mix together cottage cheese, Mozzarella cheese, and parsley.
  5. Spread this mixture over each noodle and roll up.
  6. Place seam side down in a greased baking pan.
  7. Top all roll ups with sauce mixture and then sprinkle with Mozzarella cheese, if desired.
  8. Cover dish and bake at 375 degrees for 30 minutes or until thoroughly heated and bubbly. Let stand about 10 minutes before serving for flavors to blend.
Recipe Notes

Italian Spinach Zucchini Meatballs

by

Nobody puts baby SPINACH in the corner, but nobody said we couldn’t be sneaky about it. Check out this Italian Spinach and Zucchini Meatball recipe that will quickly become a favorite in your household!


Italian Zucchini Meatballs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 servings (2 meatballs per serving)
Servings
12 servings (2 meatballs per serving)
Italian Zucchini Meatballs
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
12 servings (2 meatballs per serving)
Servings
12 servings (2 meatballs per serving)
Ingredients
Servings: servings (2 meatballs per serving)
Units:
Instructions
  1. Wash your hands, clean your preparation area, and rinse fresh fruits and vegetables under cool running water.
  2. Preheat oven to 350 degrees
  3. In a large bowl, add ground turkey, 1 cup of shredded mozzarella, shredded zucchini, chopped spinach, egg whites, and all seasonings.
  4. Combine until ingredients are well mixed
  5. Split mixture into 4 sections. Aim to make 6 meatballs from each section to get you 24 total meatballs.
  6. Add meatballs to an oven-safe dish.
  7. Bake for 40 minutes at 350 degrees.
  8. Remove dish from the oven, add 1 cup mozzarella cheese, and bake for 5 more minutes, or until cheese is melted.
Recipe Notes