Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Spinach Quiche

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Healthy breakfast choices can be difficult when you’re just trying to get out of the door in the mornings! Make this delicious Spinach Quiche ahead of time, reheat in the microwave and quickly get a nutritious breakfast with 3 different food groups in one sitting!

Spinach Quiche
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Rating: 5
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Servings
8
Servings
8
Spinach Quiche
Votes: 3
Rating: 5
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Preheat oven to 350*F.
  2. Spray a 9-inch pie pan with cooking spray.
  3. Heat oil and garlic in a large skillet over medium-high heat until garlic is soft and oil is infused.
  4. Add onions and mushrooms to the skillet. Cook until veggies are soft.
  5. Add Spinach to the skillet until lightly wilted.
  6. In a bowl, combine eggs, cheese, salt, and pepper.
  7. Add Spinach mixture and stir to blend.
  8. Pour into prepared pan.
  9. Bake until eggs have set, about 30 minutes or until knife inserted in center comes clean.
  10. Allow it to set up and cool for 10 minutes before serving.
Recipe Notes

Spicy Shrimp Spinach Salad

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Try this light and easy Spicy Shrimp Spinach Salad. It will sure be a hit on a hot summer day! As with other seafood, shrimp is high in calcium, iodine and protein. A shrimp-based meal is also a significant source of cholesterol depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system.


Spicy shrimp spinach salad in a blue bowl
Spicy Shrimp Spinach Salad
Votes: 2
Rating: 3
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Servings
6
Servings
6
Spicy shrimp spinach salad in a blue bowl
Spicy Shrimp Spinach Salad
Votes: 2
Rating: 3
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Thaw shrimp, if frozen. You can do this by placing the shrimp under cool running water for no more than 20 minutes
  2. Rinse shrimp; pat dry with paper towels.
  3. Place shrimp in a small bowl.
  4. Sprinkle shrimp with jerk seasoning; toss to coat.
  5. Set shrimp aside.
  6. If it is going to take some time, place in refrigerator to follow food safety guidelines.
  7. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat.
  8. Add garlic, red onion, and shrimp.
  9. Cook in the hot oil for 2 to 3 minutes or until shrimp is opaque
  10. Add spinach, cook and stir about 1 minute or until spinach is just wilted. Remember, the more wilted the spinach the less vitamins and nutrients you will receive as the heat removes them.
  11. Transfer to a serving platter.
  12. Place tomatoes on top of dish to garnish and add flavor.
Recipe Notes

Roasted Asparagus Salad

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Roasted Asparagus Salad is a perfect side salad for anyone who is feeling adventurous! With pickled red onion, roasted asparagus and arugula this side salad is quite the show stopper!

Roasted Asparagus Salad
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Rating: 3
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Fill half your plate with this delicious salad.
Servings
4 (1.25 cups each)
Servings
4 (1.25 cups each)
Roasted Asparagus Salad
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Rating: 3
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Fill half your plate with this delicious salad.
Servings
4 (1.25 cups each)
Servings
4 (1.25 cups each)
Ingredients
Servings: (1.25 cups each)
Units:
Instructions
  1. To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
  2. Pre-heat oven to 400 °F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
  3. Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
  4. Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately
Recipe Notes

Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.

Roasted Asparagus Salad Nutrition Facts Serving size (169g) servings per container 4 Amount per serving Calories 120 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 160 mg 7 % Total Carbohydrate 6 g 2 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 3 g Vitamin D 0 mcg 0 % Calcium 74 mg 6 % Iron 3 mg 15 % Potassium 340 mg 8 %

Chicken and Spinach Lasagna

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This is a fun twist on an Italian classic, our Chicken and Spinach Lasagna is a healthy and light way to satisfy your craving for lasagna.

Chicken and Spinach Lasagna
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Rating: 4
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Servings
8
Servings
8
Chicken and Spinach Lasagna
Votes: 1
Rating: 4
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Servings
8
Servings
8
Ingredients
Servings:
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Instructions
  1. Preheat oven to 350 degrees Fahrenheit; spray a 9x13 inch baking pan with cooking spray.
  2. Poach chicken breasts in water until done. Drain and cut into bite size pieces and place in a large mixing bowl.
  3. Add parmesan cheese, onion, sour cream, milk, spinach, pepper and cream of chicken soup to the chicken and mix well.
  4. Place 3 parboiled noodles in bottom of the pan. Spoon 1/3 of the chicken mixture on top. Sprinkle with 1/3 of mozzarella cheese. Repeat layers.
  5. Bake for 30 to 45 minutes or until mixture begins to bubble. Let rest 10 minutes before cutting.
Recipe Notes

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