Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Hashbrown Breakfast Cup

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Hashbrown Breakfast Cup
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Servings
12 egg cups
Servings
12 egg cups
Hashbrown Breakfast Cup
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Servings
12 egg cups
Servings
12 egg cups
Ingredients
Servings: egg cups
Units:
Instructions
  1. Wash your hands and clean your preparation area and preheat to 400 degrees.
  2. Cook the bacon over medium heat until crisp. Remove and pat excess oil off the bacon strip and chop.
  3. In a bowl combine the hashbrowns, eggs, milk, seasonings, cooked and cut bacon, and cheese. Mix until well combined and the egg yolks are broken and mixed in.
  4. In a muffin tin, spray with nonstick cooking spray or use silicone muffin liners. Scoop about 1/3 cup of the egg mixture into each muffin well, and even out with remaining mixture.
  5. Cook for 18-20 minutes. Remove from oven and allow to cool for at least 15 minutes before removing.
Recipe Notes

Zucchini Garlic Bites

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In many parts of Texas, zucchini is a flourishing crop for gardeners this year. Zucchini Garlic Bites are a great and delicious way to utilize this produce item.


Zucchini Garlic Bites
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Servings
5 3 bites per serving
Servings
5 3 bites per serving
Zucchini Garlic Bites
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Servings
5 3 bites per serving
Servings
5 3 bites per serving
Ingredients
Servings: 3 bites per serving
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Instructions
  1. Preheat oven to 400 degrees and lightly grease a baking sheet.
  2. Grate or shred zucchini into fine pieces. Pat dry zucchini with a paper towel or ring moisture out in a cheesecloth.
  3. Combine all the ingredients in a medium bowl and mix well.
  4. Form a tablespoon of the mixture into small round balls and place on the baking sheet.
  5. Bake for 15-18 minutes.
Recipe Notes

Broccoli Cheddar Egg Muffins

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These simple egg muffins are a great and delicious way to get an extra serving of veggies in at the start of your day!


Broccoli Cheddar Egg Muffins
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Servings
12 muffin
Servings
12 muffin
Broccoli Cheddar Egg Muffins
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Servings
12 muffin
Servings
12 muffin
Ingredients
Servings: muffin
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Instructions
  1. Wash your hands and clean your cooking area and utensils. Rinse fresh broccoli head under cool running water. Preheat oven to 350 degrees F.
  2. In a bowl, combine eggs, water and seasonings (salt, pepper, garlic powder) and whisk until well combined and smooth.
  3. Prepare broccoli. If using fresh, cut into florets and place in microwave safe container with 1/2 cup water. Cover with microwave safe covering and steam for 4 minutes. When done, drain the broccoli and wait until cool enough to handle, chop into small pieces. If using frozen, follow package directions to steam, drain, and wait until cool enough to handle, chop into small pieces.
  4. Spray a nonstick muffin tin with nonstick cooking spray. Evenly distribute broccoli among muffin cups, pour egg mixture over broccoli up to about 2/3 full. Top with cheddar cheese.
  5. Bake for 14-16 minutes or until egg is done but cheese is not burnt.
Recipe Notes

Broccoli Cheddar Egg Muffins Nutrition Facts Serving size 1 muffin (78g) servings per container 12 Amount per serving Calories 80 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 130 mg 43 % Sodium 170 mg 7 % Total Carbohydrate 3 g 1 % Dietary Fiber 1 g 4 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 8 g Vitamin D 1 mcg 6 % Calcium 119 mg 10 % Iron 1 mg 6 % Potassium 152 mg 4 %

Baked Potato Soup

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A soup to warm your soul with a twist!  Try our potato soup this week, it’s not all about potatoes…take a look at how we cut some calories and carbohydrates!


Baked Potato Soup
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Rating: 5
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Servings
8
Servings
8
Baked Potato Soup
Votes: 1
Rating: 5
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Servings
8
Servings
8
Ingredients
Servings:
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Instructions
  1. Wash potatoes well with a brush under cool running water. Place potatoes in oven for 1 hour at 400 degrees Fahrenheit, or pierce potatoes with a fork and microwave on high for 5 minutes, turning over and microwaving for about 4-5 minutes until tender. Cool, peel and cube potatoes.
  2. Steam fresh cauliflower in microwave following ready to eat bag instructions, or boil fresh cauliflower in a pot. Drain and set cauliflower to the side.
  3. In a large pot, using cooking spray, sauté chopped onion and garlic on medium heat until tender.
  4. Add potatoes and cauliflower to onion and garlic. Stir in chicken broth and milk, bring to a slow boil.
  5. Use an immersion blender to puree in pot until smooth, or pour soup into a blender to puree- return to pot.
  6. Add salt, pepper, and yogurt to pureed soup and cook on low heat another 10 minutes, stirring occasionally.
  7. Remove from heat, serve 1 cup into each bowl. Top with shredded cheese, chopped green onion, and crumbled bacon.
Recipe Notes

Strawberry Oatmeal Cookie Balls

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Try this new fruity snack for National Oatmeal Cookie Day, April 30th!  Strawberry Oatmeal Cookie Balls are easy to make and take with you on-the-go for a “pick me up” treat.  My baby girl rolled them and my son’s soccer team made them disappear!


Strawberry oatmeal cookie balls recipe lined up and plated with a side of fresh strawberries.
Strawberry Oatmeal Cookie Balls
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Rating: 4
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Servings
16 cookie balls
Servings
16 cookie balls
Strawberry oatmeal cookie balls recipe lined up and plated with a side of fresh strawberries.
Strawberry Oatmeal Cookie Balls
Votes: 3
Rating: 4
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Servings
16 cookie balls
Servings
16 cookie balls
Ingredients
Servings: cookie balls
Units:
Instructions
  1. Clean your area and wash your hands before you begin.
  2. Use a food processor to blend the dates, strawberries, vanilla extract, oats, and almonds together.
  3. Process until the almonds are in pieces but not completely ground.
  4. Spoon out mixture** and roll into a small ball, place on a plate and refrigerate for 20-30 minutes or up to an 1 hour.
  5. Clean food processor and add coconut flakes. Process until broken down into small pieces.
  6. Pour out coconut onto a clean plate and roll chilled balls over coconut, topping well.
  7. Store in a sealed container in the refrigerator for up to 5 days. You can also store in plastic wrap or plastic bags.
  8. **use 1 Tbsp. measuring spoon to scoop out mixture from processor before rolling.
Recipe Notes