Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Roasted Edamame and Corn Salad

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Edamame (soybeans) are high in protein and low in fat. This salad makes a great side dish or light lunch.

Roasted Edamame and Corn Salad
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Servings
5
Servings
5
Roasted Edamame and Corn Salad
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Servings
5
Servings
5
Ingredients
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Place edamame, corn, onion, garlic, olive oil, salt and pepper into a 13 x 9 pan and stir to combine. Place on middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown.
  3. Remove from oven and place in refrigerator until completely cool, approximately 30 minutes.
  4. Add tomato, basil and vinegar to mixture and toss to combine. Taste; adjust seasoning as needed. Serve chilled or at room temperature.
Recipe Notes

Roasted Edamame and Corn Salad Nutrition Facts Serving size (110g) servings per container 5 Amount per serving Calories 100 % Daily Value Total Fat 5 g 6 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 125 mg 5 % Total Carbohydrate 8 g 3 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 6 g Vitamin D 0 mcg 0 % Calcium 40 mg 4 % Iron 1 mg 6 % Potassium 361 mg 8 %

Broccoli Salad

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Whether your joining up with friends or having a relaxing family dinner, bring this sweet and savory Broccoli Salad with you!

Broccoli Salad recipe in a large white serving bowl
Broccoli Salad
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Servings
6
Servings
6
Broccoli Salad recipe in a large white serving bowl
Broccoli Salad
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Clear your area for preparation and wash your hands
  2. Whisk water, greek yogurt, salt and pepper together, set aside
  3. In a large bowl, combine broccoli florets, bacon bits, apple, almonds, cheese, cranberries and raisins.
  4. Add greek yogurt mixture to broccoli mixture and toss together
  5. Keep refrigerated until ready to serve
Recipe Notes

Grape Tomato and Cilantro Salad

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The perfect simple side dish for any summer meal, Grape Tomato and Cilantro Salad!

Grape Tomato and Cilantro Salad
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Servings
4
Servings
4
Grape Tomato and Cilantro Salad
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Servings
4
Servings
4
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash the grape tomatoes and cut them in half.
  3. Transfer tomatoes to medium serving bowl.
  4. Drizzle olive oil over tomatoes; stir to coat.
  5. Add the green onion and fresh cilantro; stir.
Recipe Notes

Grape Tomato and Cilantro Salad Nutrition Facts Serving size (81g) servings per container 4 Amount per serving Calories 45 % Daily Value Total Fat 3.5 g 4 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 0 mg 0 % Total Carbohydrate 3 g 1 % Dietary Fiber 1 g 4 % Total Sugars 2 g Added Sugars 0 g 0 % Protein 1 g Vitamin D 0 % Calcium 0 % Iron 0 % Potassium 4 %

Cranberry Crunch Salad

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Are you looking for a delicious new salad to serve?  Try our new Cranberry Crunch Salad! It is filled with favorites such as cranberries, brussel sprouts, quinoa and pecans.


Cranberry Crunch Salad
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Servings
8
Servings
8
Cranberry Crunch Salad
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Clean prep area, wash hands, and wash produce.
  2. Slice brussels sprouts
  3. Whisk together dressing ingredients: agave, fresh squeezed orange juice, olive oil, salt, and pepper; set aside
  4. Toss together brussels sprouts, quinoa, dried cranberries, chopped pecans, and dressing.
Recipe Notes

Southern Roasted Vegetable Pasta

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Try this twist on a classic pasta salad! Packed with healthy veggies and filling whole wheat pasta, have this pasta for your meal or a side dish!

 

Southern Roasted Vegetable Pasta Salad, a recipe by Dinner Tonight.
Southern Roasted Vegetable Pasta
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Servings
9
Servings
9
Southern Roasted Vegetable Pasta Salad, a recipe by Dinner Tonight.
Southern Roasted Vegetable Pasta
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Servings
9
Servings
9
Ingredients
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Cook the pasta according to package directions, minus added salt.
  3. Preheat oven to 450 degrees.
  4. Wash all vegetables and garlic before chopping.
  5. In a medium bowl, toss squash, zucchini, bell pepper and onion with half of oil (2 tablespoons) in a large roasting pan or a large baking sheet with sides.
  6. Season with salt and pepper.
  7. Place the vegetables in a preheated oven. Stir the vegetables every 5 minutes, until tender and browned for about 10 to 20 minutes.
  8. Meanwhile, combine basil, garlic and remaining oil (2 tablespoons) in a large bowl.
  9. Combine pasta, vegetables and dressing in a large bowl; serve warm.
Recipe Notes

Nutrition Facts Label

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