Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Apricot Blueberry Yogurt Dessert

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If you have a sweet tooth, this Apricot Blueberry Yogurt Dessert will hit the spot! This “fruitfully sweet” dessert can double up as a healthy breakfast and can even be tweaked to your cravings. You can also meal prep this recipe ahead of time so that you can have it all week. It’s an easy recipe with nutritional sweetness.


Blueberry Apricot Yogurt Parfaits
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Rating: 5
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Servings
4 parfaits
Servings
4 parfaits
Blueberry Apricot Yogurt Parfaits
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Rating: 5
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Servings
4 parfaits
Servings
4 parfaits
Ingredients
Servings: parfaits
Units:
Instructions
  1. Clean your hands and your preparation area before you begin.
  2. Gather 4 bowls, jars or glasses to assemble the individual parfaits in.
  3. Spoon 1/4 cup of yogurt into each glass, top each serving with 1/4 cup of blueberry and apricot combination, and 1 1/2 Tablespoons granola. Repeat the layers. Top with granola and silvered almonds.
  4. Serve chilled.
Recipe Notes

Quinoa Cakes

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Trying a new whole grain can be intimidating, especially when the name is difficult to pronounce. Quinoa (pronounced keen-wa) is a grain growing in popularity due to its nutritional value. Quinoa has more fiber and twice as much protein as any other grain. It can be used in a variety of dishes including burgers, stir-fries, breakfast bowls, and even pizza crust.

Today’s recipe uses quinoa, black beans, and cottage cheese. I love making this for on-the-road meals. These would also be a great option for kiddos who are in sports activities and need a quick meal before practice. You can freeze the mini cakes for up to 3 months and use them as needed. So instead of driving through the fast-food line, grab a protein-packed Quinoa Cake! Enjoy!

 

https://youtu.be/o4GgsqT66bU

Quinoa Cakes
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These savory cakes are a great option for dinner on the run.
Servings Prep Time
12 20
Cook Time
20
Servings Prep Time
12 20
Cook Time
20
Quinoa Cakes
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These savory cakes are a great option for dinner on the run.
Servings Prep Time
12 20
Cook Time
20
Servings Prep Time
12 20
Cook Time
20
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees F. Place 12 liners in a muffin tin and spray with cooking spray
  2. Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and fluffy. Let cool for about 10 minutes and transfer to a large bowl.
  3. Add eggs, beans, cottage cheese, scallions, flour, baking powder, salt and spices. Stir until combined. Fold in shredded cheese.
  4. Bake the cakes until slightly brown on top (20-25 minutes). Let cool for 5-10 minutes. Serve with your favorite salsa and avocado.
Recipe Notes

Quinoa Cakes Nutrition Facts Serving size (91g) servings per container 12 Amount per serving Calories 120 % Daily Value Total Fat 3 g 4 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 35 mg 12 % Sodium 250 mg 11 % Total Carbohydrate 14 g 5 % Dietary Fiber 2 g 7 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 116 mg 8 % Iron 1 mg 6 % Potassium 185 mg 4 %

Recipe adapted from Eating Well

Lemon Butter Fish

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You are in for a special treat! We found the FIRST Dinner Tonight video and thought it was appropriate for today’s “Throwback Thursday.” Dana Tarter was a Family and Consumer Sciences AgriLife Extension agent in Tarrant County when she was the first star of Dinner Tonight. The program has grown tremendously since this video and we are excited for what is to come. Don’t forget to try Lemon Butter Fish for dinner tonight. Enjoy! [Read more…] about Lemon Butter Fish

Roasted Asparagus Salad

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Roasted Asparagus Salad is a perfect side salad for anyone who is feeling adventurous! With pickled red onion, roasted asparagus and arugula this side salad is quite the show stopper!

Roasted Asparagus Salad
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Rating: 3
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Fill half your plate with this delicious salad.
Servings
4 (1.25 cups each)
Servings
4 (1.25 cups each)
Roasted Asparagus Salad
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Rating: 3
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Fill half your plate with this delicious salad.
Servings
4 (1.25 cups each)
Servings
4 (1.25 cups each)
Ingredients
Servings: (1.25 cups each)
Units:
Instructions
  1. To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
  2. Pre-heat oven to 400 °F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
  3. Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
  4. Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately
Recipe Notes

Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.

Roasted Asparagus Salad Nutrition Facts Serving size (169g) servings per container 4 Amount per serving Calories 120 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 160 mg 7 % Total Carbohydrate 6 g 2 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 74 mg 6 % Iron 3 mg 15 % Potassium 340 mg 8 %

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