Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Zucchini Chowder

by

Autumn is so close we can almost taste it! With the first day of fall just a few days away, you are probably craving something warm and tasty for the season.  This Savory Zucchini Chowder is sure to satisfy your cravings!


Zucchini Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
7 1 cup servings
Servings
7 1 cup servings
Zucchini Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
7 1 cup servings
Servings
7 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Lightly coat the bottom of a pot with olive oil spray.
  2. Add the turkey bacon and cook until crispy. Remove the bacon from the pan and drain on a paper towel. Once the bacon has cooled, coarsely chop, and set aside.
  3. Add the onion, carrots, celery, and salt to the pot. Stir occasionally until vegetables are tender.
  4. Add potatoes, thyme, and broth to the pot. Stir and cover. Bring to a slight boil, then let simmer for about 8 minutes or until the potatoes are partly tender.
  5. Add in the zucchini, corn, and remaining salt and pepper. Continue to simmer for 8 to 10 minutes or until all vegetables are fork-tender.
  6. Transfer two cups of the soup into a blender or food processor. Puree until smooth. Stir the mixture back into the pot.
  7. Add the bacon and milk. Simmer until just heated through.
  8. Garnish with minced fresh parsley.
Recipe Notes

Meatball Orzo Soup

by

Whether you are trying to stay warm on these cool spring days or just wanting the flavors of your favorite pasta dish, this Meatball Orzo Soup is what’s for dinner. Using frozen meatballs helps to get dinner on the table faster for those busy spring evenings. Leftovers are perfect the next day to be packed for lunch with a salad.


Meatball Orzo Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 2 cup servings
Servings
8 2 cup servings
Meatball Orzo Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 2 cup servings
Servings
8 2 cup servings
Ingredients
Servings: 2 cup servings
Units:
Instructions
  1. Heat oil in a large pot and add onion, carrots, celery, and garlic. Cook, stirring until softened. Add cut-up meatballs. Cook for 2 minutes.
  2. Add chicken stock, crushed tomatoes, beans, dried basil and dried oregano. Bring the pot to a boil and then turn it down to a simmer.
  3. Add dried orzo pasta and spinach. Cook for 10 minutes or until orzo pasta is tender. Serve and enjoy!
Recipe Notes

Homemade Broth

by

Are broth and stock the same thing? Although the terms are often used interchangeably, there is a difference between the two liquids. Both are used to make recipes such as soups, sauces, and gravies. The key difference between broth and stock is the use of meat or bones, the type of seasonings added, and the cooking time.

Making your own chicken broth is a great strategy to reduce food waste, stretch your food dollars, and control the amount of sodium.

How to Slow Cook Homemade Chicken Broth

Learning to make your own chicken broth is a great strategy to reduce food waste and stretch your food dollars! Due to its versatility as a base for soups, gravies, and sauces; broth is a pantry staple for many homes. Broth can also be used as a substitution for water in recipes such as rice, pasta, and risotto as a cost-efficient way to increase flavor in the dish. Additionally, making your own broth is an excellent way to control the amount of sodium that is often found in store-bought options.

Homemade broth is simple and only requires the following ingredients:

  • One whole chicken, skin and fat removed
  • 1- 2 Cups of Vegetable Scraps, Chopped
  • Choice of herbs and seasonings
  • Water

Directions:

  1. Select a slow cooker large enough to fit the chicken
  2. Place chicken in slow cooker
  3. Add vegetables
  4. Add 1 -2 Tablespoons of your choice of herbs and seasonings
  5. Add water until the slow cookers is two-thirds full
  6. Cook on low for 6 to 8 hours or on high for 4 to 6 hours. The chicken is done when the internal temperature of the chicken is 165° F as measured with a food thermometer.
  7. Separate the chicken from the broth by lifting the chicken and bones onto a large plate or bowl. Let chicken cool enough to touch in the refrigerator. Shred the meat with a fork and store in airtight containers. This chicken can be used in salads, sandwiches, or other recipes.
  8. Strain the broth by pouring into a colander over a large bowl. Dispose of the vegetables.
  9. Divide the broth into 1 cup containers, cover tightly, and refrigerate overnight.
  10. The next day, scoop off and dispose of fat that has settled on top of broth.
  11. Label the containers of broth with the date. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Looking for ways to reduce food waste at home? Save leftover scraps from vegetables to flavor your homemade broth or stock. Roughly chop leftover or lackluster vegetables into small chunks and store in the freezer in an airtight container. Continue to add scraps to the bag until it is full or you are ready to make your homemade stock or broth!

References:

https://cfaes.osu.edu/news/articles/chow-line-the-difference-between-broth-and-stock

https://spendsmart.extension.iastate.edu/recipe/chicken-broth/

 

 

Roasted Poblano and Creamy Corn Soup

by

Pass the poblano soup porfavor! This soup is creamy, smooth, and has just the right amount of spice.  The roasted poblano peppers blend deliciously well with sweet corn.  A delightful meal for staying warm during the winter or using up the corn from the garden during the summer.  This perfect soup can also be stored and packed for lunch with a salad or sandwich.


Roasted Poblano and Creamy Corn Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1 cup servings
Servings
6 1 cup servings
Roasted Poblano and Creamy Corn Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered.
  2. Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes. (This process makes peeling the skin easier.) Once cooled, peel skin with a knife and remove stems and seeds. Dice peppers and set aside.
  3. Over low to medium heat, warm oil in a large pot and add onion and garlic to sauté until soft.
  4. Add diced poblano, drained corn, paprika, salt, pepper, broth, and water. Combine and simmer for 25 minutes covered.
  5. Remove from heat and cool slightly. Blend soup in pot until smooth using an immersion blender, or scoop into a regular blender.
  6. Slowly stir in milk to soup in the pot and add lime juice. Reheat soup stirring in shredded cheese until smooth and melted.
  7. Serve in bowls and top with garnishes such as cilantro, lime, diced jalapenos, a slice of avocado, or reduced-fat sour cream.
  8. **Peppers can also be roasted on an open flame over the grill or using a griddle.
Recipe Notes

**Additional topping such as avocado and sour cream can alter the nutrition facts food label.

Chicken Gumbo

by

Try our Chicken Gumbo for a lighter version of your favorite Cajun-inspired dish! Packed with colorful veggies and flavorful spices this recipe is sure to be a family fave!


Chicken Gumbo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8
Servings
8
Chicken Gumbo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any fresh vegetables under cool running water before using.
  2. Cook chicken in a skillet over medium-high heat. Cutting the chicken up into bite-size pieces until cooked through, about 10 minutes. Transfer to a medium bowl.
  3. Heat the skillet to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes.
  4. Add garlic, celery, and Cajun seasoning and cook, stirring often, for about 30 seconds.
  5. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute.
  6. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes.
  7. Stir in broth, cover, increase heat to high and bring to boil.
  8. Return the chicken to the skillet, along with okra and brown rice; reduce the heat to a simmer.
  9. Cook until the okra is heated through, about 10 minutes.
Recipe Notes

Translate:

Translate »