Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Tropical Fruit Salad

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Our refreshing Tropical Fruit Salad is a quick and easy option for dessert or a sweet midday treat! Eat it right after making or pop it in the freezer for an ice cream-like texture!


Tropical Fruit Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Tropical Fruit Salad
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean and prep your area.
  2. Remove fruit and whipped topping from the freezer and thaw to your liking.
  3. Add your pudding mix and skim milk to a large bowl and mix until well combined and there are minimal lumps.
  4. Once the pudding is done, add the whipped topping to the bowl. Fold pudding and whipped topping to combine.
  5. Next, add in the coconut flakes, thawed pineapple, mango, bananas, and peaches, and mix all together.
  6. Top off the fruit salad with chopped pecans and serve.
  7. Note: Fruit salad can be served as is or frozen to eat at an ice cream consistency. Fruit salad stores well in the refrigerator for 2 days (more time may experience the separation of ingredients) or in the freezer for 1 week.
Recipe Notes

Honey Sriracha Edamame

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Can you handle the heat? With a little sweet and a lot of spice, these Honey Sriracha Edamame are sure to pack a punch!


Honey Sriracha Edamame
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Servings
2 1 cup servings
Servings
2 1 cup servings
Honey Sriracha Edamame
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean and prep your area.
  2. Cook edamame according to packaging.
  3. In a medium bowl add garlic, soy sauce, sesame oil, sriracha sauce, red pepper flakes, honey, and ¼ tsp of sesame seeds and mix until well combined.
  4. Add cooked edamame pods to the bowl and mix until evenly coated.
  5. Serve hot, top with remaining sesame seeds, and enjoy!
  6. Note: To eat the edamame, put the pod in your mouth, slide out the edamame beans with your teeth, and discard of the pods.
Recipe Notes

Chili Lime Edamame

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With only three ingredients (YES, three), our Chili Lime Edamame is a simple yet flavorful way to zing up your snack time!


Chili Lime Edamame
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Servings
2 1 cup servings
Servings
2 1 cup servings
Chili Lime Edamame
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean and prep your area.
  2. Cook edamame according to packaging.
  3. Place edamame in a bowl and pour lime juice over the pods. Stir to evenly distribute.
  4. Top the edamame with the chili lime seasoning and mix to your liking.
  5. Serve warm/hot and enjoy!
  6. Note: To eat the edamame, put the pod in your mouth, slide out the edamame beans with your teeth, and discard of the pods.
Recipe Notes

Butternut Squash Dip

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Who knew squash could be creamy and cheesy?  Just add a little spinach and sun-dried tomatoes for your new favorite fall recipe.  Add these ingredients to your list for an easy and healthy appetizer that will tempt all your guests.


Butternut Squash Dip
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Butternut Squash Dip
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Wash your hands and clean your preparation area. Preheat oven to 375 degrees F.
  2. Add cooled steamed squash, sundried tomatoes, drained spinach leaves, ricotta cheese, ranch dip mix, and water into a blender. Combine until smooth.
  3. Pour the mixture into an oven-safe baking dish. Stir in ½ cup of mozzarella cheese into the dip.
  4. Sprinkle the remaining mozzarella cheese on top of the dip.
  5. Bake for 20-30 minutes until heated, and the cheese is browning on top.
Recipe Notes

Mexican Veggie Dip

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Need a quick and easy dish for your next tailgate? This simple slow cooker recipe serves up festive flavors and is sure to be a crowd pleaser at any get-together. Ingredients can easily be prepped ahead of time, leaving you more time to cheer on your team. Pair with your favorite game-day main dish for a winning combo!


Mexican Veggie Dip
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Servings
12 8 ounce servings
Servings
12 8 ounce servings
Mexican Veggie Dip
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Servings
12 8 ounce servings
Servings
12 8 ounce servings
Ingredients
Servings: 8 ounce servings
Units:
Instructions
  1. Begin by washing your hands and cleaning your counter tops or other surfaces. Rinse produce under cool running water before chopping.
  2. Line the slow cooker with a liner bag, if preferred.
  3. Chop the vegetables. Measure all ingredients and place in the slow cooker, except the cheese. Stir until fully combined.
  4. Cook on high setting for 3 hours or low setting for 5 hours.
  5. Sprinkle the cheese on top and cook for 15 minutes more with the lid on the slow cooker.
  6. Best served warm.
Recipe Notes