Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Dijon Salmon

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Craving something healthy and delicious? This baked Dijon salmon is packed with omega-3s and protein. It’s flaky, flavorful, and so easy to make. Perfect for a weeknight meal or a special occasion.


Dijon Salmon
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Servings
4 servings
Servings
4 servings
Dijon Salmon
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Servings
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Servings
4 servings
Ingredients
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Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Mix together the parsley, mustard, lemon juice, garlic, and Worcestershire sauce in a small bowl.
  3. Place the salmon on a parchment paper lined baking sheet and generously coat the salmon with the herby mustard mixture.
  4. Top the salmon with the chopped walnuts.
  5. Bake the salmon for 15-20 minutes. Making sure the salmon reaches 145 degrees Fahrenheit.
  6. Slice the salmon into individual portions and serve immediately.

Baked Risotto with Lemon Seared Scallops

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Risotto + Scallops = A Classic Romantic Combo! Normally a more labor-intensive dish reserved for fancy date nights our, our simplified baked version will bring you all the flavors you crave with minimal hands-on cooking time. Packed with leafy greens for fiber and finished with lemony scallops for a lean protein boost, this recipe is a sure-fire way to show your family (and your heart-health!) some love!

Baked Risotto with Lemon Seared Scallops
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Servings
8 servings
Servings
8 servings
Baked Risotto with Lemon Seared Scallops
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Servings
8 servings
Servings
8 servings
Ingredients
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Instructions
  1. Pre-heat the oven to 350 degrees, arranging a rack in the middle of the oven.
  2. Heat 1 Tbsp. olive oil in a 3-4 quart Dutch oven over medium heat. Add sliced onion and garlic powder, and sauté about 2 minutes until it begins to soften. Add the rice and stir until each grain is coated and begins to lightly toast (approximately 1-2 minutes).
  3. Turn heat up to high and pour white wine vinegar into the Dutch oven, scraping the pan and stirring constantly until liquid cooks out. Add 4 cups of the chicken broth into the pot, stirring to combine well, and bring to a boil.
  4. Cover the Dutch oven with the lid and place in the oven to bake for 15-20 minutes until rice is just slightly underdone.
  5. Remove risotto from the oven, and place back on the stove over medium heat. Uncover and add the leftover 1 ½ cups chicken broth, parmesan cheese, 1 Tbsp. butter, black pepper, kale, and Swiss chard. Continue to cook, stirring constantly until liquid absorbs and rice becomes creamy (about 5-7 minutes).
  6. Stir in the pesto and the frozen peas to the finished risotto.
  7. In a separate pan, heat the remaining 1 Tbsp. olive oil and ½ Tbsp. butter over medium heat. Add the scallops and sauté 2-3 minutes per side or until golden brown (internal temperature of 145 degrees). Season with Italian seasoning and drizzle with lemon juice, spooning remaining oil and butter over scallops to coat.
  8. Serve the risotto immediately in bowls, topped with the seared scallops. Enjoy!
Recipe Notes

Bang Bang Salmon Bowls

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These Bang Bang Salmon bowls are the perfect quick dinner or meal prep for the week! Salmon is perfectly crispy when made in the air fryer and the sauce is the perfect creamy topping.


Bang Bang Salmon Bowls
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Servings
4 servings
Servings
4 servings
Bang Bang Salmon Bowls
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Wash hands and clean preparation area.
  2. Cook rice according to package directions.
  3. Remove skin from salmon filet and cut into 1 inch cubes and place in a bowl. In the bowl toss the salmon in the olive oil.
  4. To the salmon, add the onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt and toss until salmon is evenly coated.
  5. Preheat your air fryer if necessary. Add salmon to the air fryer basket in a single layer and air fry on 400 Degrees F for 10 minutes or until salmon reaches an internal temperature of 145 Degrees F.
  6. While the salmon is cooking, make the bang bang sauce. In a small bowl combine the greek yogurt, sweet chili sauce, sriracha sauce, honey, and lime juice and whisk until well combined. Set aside.
  7. Warm up the edamame according to package directions.
  8. Once rice, salmon, and edamame are all cooked, divide evenly among 4 bowls. Top each serving with 1/4th of the bang bang sauce and ½ teaspoon of sesame seeds.
Recipe Notes

Bang Bang Salmon Bowls Nutrition Facts Serving size 4 oz salmon + 1/2 cup rice + toppings (297g) servings per container 4 Amount per serving Calories 390 % Daily Value Total Fat 10 g 13 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 55 mg 18 % Sodium 470 mg 20 % Total Carbohydrate 40 g 15 % Dietary Fiber 3 g 11 % Total Sugars 8 g Added Sugars 5 g 10 % Protein 33 g Vitamin D 12 mcg 60 % Calcium 71 mg 6 % Iron 3 mg 15 % Potassium 698 mg 15 %

Shrimp and Veggie Mac N’ Cheese

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Try this lightened up mac n cheese for your next picnic this summer! It is full of shrimp and veggie nutrients from the broccoli and mushrooms but still totally cheesy and comforting. Everything comes together quickly for an easy 30-minute dinner you can take on-the-go.

Shrimp and Veggie Mac N' Cheese
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Shrimp and Veggie Mac N' Cheese
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Servings
6 1.5 cup servings
Servings
6 1.5 cup servings
Ingredients
Servings: 1.5 cup servings
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Instructions
  1. Preheat oven to 375 degrees F.
  2. Cook pasta according to package directions. Set aside.
  3. Spray your 8x8 baking dish with the avocado oil spray to lightly coat it.
  4. In a medium non-stick skillet, cook mushrooms until tender. Add in smoked paprika, garlic powder and onion powder.
  5. Add in flour and whisk until blended. Gradually pour in milk and Greek yogurt, while whisking to combine smoothly. Reduce heat to low.
  6. Sprinkle in nutritional yeast and mozzarella cheese and stir to combine.
  7. Add in cooked shrimp, halved cherry tomatoes and steamed broccoli to mushroom sauce mixture.
  8. Pour mixture into baking dish and top with panko bread crumbs.
  9. Bake at 375 degrees F for 30 minutes until heated through and breadcrumbs become a golden brown color. Serve immediately.
Recipe Notes

Shrimp Tacos with Lime Crema Sauce

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Looking for a quick meal for hot summer evenings? Our Shrimp Tacos pack a flavorful punch and the lime crema sauce adds brightness. Add creamy avocado and cabbage for a delicious meal that will keep your kitchen cool.


Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Shrimp Tacos with Lime Crema Sauce
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Servings
4 2 tacos per serving
Servings
4 2 tacos per serving
Ingredients
Servings: 2 tacos per serving
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Instructions
  1. For the Lime Crema Sauce, whisk together the greek yogurt, lime juice, mustard and sugar. Cover and chill while preparing shrimp.
  2. For the shrimp, in a medium bowl, whisk together chili powder, cumin, paprika, and pepper. Add shrimp and toss until evenly coated. Heat olive oil in a skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, about 4 minutes.
  3. To assemble tacos, layer cabbage, shrimp, and avocados over tortillas. Drizzle with Lime Crema Sauce.
Recipe Notes

hrimp Tacos with Lime Crema Sauce Nutrition Facts Serving size 2 Tacos (309g) servings per container 4 Amount per serving Calories 360 % Daily Value Total Fat 12 g 15 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 185 mg 62 % Sodium 180 mg 8 % Total Carbohydrate 33 g 12 % Dietary Fiber 3 g 11 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 32 g Vitamin D 0 mcg 0 % Calcium 157 mg 10 % Iron 2 mg 10 % Potassium 666 mg 15 %