Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Balsamic Glazed Carrots

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These simple balsamic glazed carrots are a perfect easy recipe to make to compliment any dish. Use up those extra carrots!

Balsamic Glazed Carrots
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This recipe is so easy but tastes so good.
Servings
4 (1/2 cup each)
Servings
4 (1/2 cup each)
Balsamic Glazed Carrots
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This recipe is so easy but tastes so good.
Servings
4 (1/2 cup each)
Servings
4 (1/2 cup each)
Ingredients
Servings: (1/2 cup each)
Units:
Instructions
  1. Clean your area and wash your hands before you begin.
  2. Place oil in a saute pan over medium-high heat. Add carrots. Let them cook in for 10-12 minutes or until slightly soft.
  3. Add balsamic vinegar, brown sugar and thyme. Cook for an additional 5 minutes and serve immediately.
Recipe Notes

Balsamic Glazed Carrots Nutrition Facts Serving size 1/2 Cup (128g) servings per container 4 Amount per serving Calories 90 % Daily Value Total Fat 3.5 g 4 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 90 mg 4 % Total Carbohydrate 14 g 5 % Dietary Fiber 3 g 11 % Total Sugars 10 g Added Sugars 3 g 6 % Protein 1 g Vitamin D 0 mcg 0 % Calcium 43 mg 4 % Iron 1 mg 6 % Potassium 283 mg 6 %

Lemon Butter Fish

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You are in for a special treat! We found the FIRST Dinner Tonight video and thought it was appropriate for today’s “Throwback Thursday.” Dana Tarter was a Family and Consumer Sciences AgriLife Extension agent in Tarrant County when she was the first star of Dinner Tonight. The program has grown tremendously since this video and we are excited for what is to come. Don’t forget to try Lemon Butter Fish for dinner tonight. Enjoy! [Read more…] about Lemon Butter Fish

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
Votes: 1
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 %

Lightened Up Carrot Cake Bars

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Carrot cake just feels right for a spring gathering!

Need help measuring? Refer back to one of our earlier posts about Measuring Basics 

 

Lightened Carrot Cake Bars
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Servings Prep Time
16 20 minutes
Cook Time
15 minutes
Servings Prep Time
16 20 minutes
Cook Time
15 minutes
Lightened Carrot Cake Bars
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Servings Prep Time
16 20 minutes
Cook Time
15 minutes
Servings Prep Time
16 20 minutes
Cook Time
15 minutes
Ingredients
Carrot Cake Bars
Fluffy Cream Cheese Frosting
Servings:
Units:
Instructions
Bars
  1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
  2. In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt.
  3. Add shredded carrot, 1/2 cup of the nuts, the eggs, oil, and milk
  4. Stir just until combined. Spread mixture evenly in the prepared pan.
  5. Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.
  6. Using the edges of the foil, lift the uncut bars out of the pan.
  7. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars.
Fluffy Cream Cheese Frosting
  1. In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth.
  2. Beat in yogurt until smooth. Fold thawed whipped topping into cream cheese mixture.
Recipe Notes

Lightened Carrot Cake Bars Nutrition Facts Serving size (58g) servings per container 16 Amount per serving Calories 150 % Daily Value Total Fat 8 g 10 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 135 mg 6 % Total Carbohydrate 16 g 6 % Dietary Fiber 1 g 4 % Total Sugars 8 g Added Sugars 6 g 12 % Protein 4 g Vitamin D 0 % Calcium 6 % Iron 6 % Potassium 2 %

 

Source: Better Homes and Gardens Diabetic Living Online