Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Squash and Apple Soup

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A creative way to use squash and apples, start fall now with this flavorful soup!


Squash and Apple Soup
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Servings
4
Servings
4
Squash and Apple Soup
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Preheat oven to 400 ˚F. Line baking dish with parchment paper. Place peeled and cubed squash, sliced apples, chopped onion, and sliced garlic on paper. Sprinkle ginger overall and mix gently. Roast in oven until tender and slightly brown about 40 minutes.
  2. Remove from oven and place mixture in a saucepan. Add 2 cups broth and puree with a potato masher or hand blender. Add remaining stock and simmer over medium heat until bubbly.
  3. Top with dollop of light sour cream and chopped parsley.
Recipe Notes

Chicken and Summer Veggies Grilling Pocket

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This Chicken and Summer Veggies Grilling Pocket recipe is the perfect recipe to start of grilling season with! It is a simple dish to throw together then throw on the grill for a simple and impressive dinner!Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.

Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.
Chicken and Summer Veggies Grilling Pocket
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Servings
6
Servings
6
Chicken and vegetables still in their grilling packet, on a yellow plate ready to be served.
Chicken and Summer Veggies Grilling Pocket
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Servings
6
Servings
6
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Instructions
  1. Wash your hands and clean your preparation area. Heat your grill to cook over medium-high heat.
  2. Cut the vegetables as directed. Cut the chicken in to evenly sized cubes.
  3. Combine the olive oil, oregano, parsley, garlic powder, and paprika in a small bowl.
  4. Cut 6 sheets of foil approximately 12 inches in length each.
  5. Divide the vegetables and chicken evenly among the 6 sheets of foil. Top each with some of the oil mixture, spreading over the vegetables and chicken.
  6. Fold the foil so that it creates a sealed pocket.
  7. Grill the foil packets over medium high heat for 35 to 40 minutes, or until chicken reaches 165 degrees F.
Recipe Notes

Chicken and Summer Veggie Foils Nutrition Facts Serving size (283g) servings per container 6 Amount per serving Calories 240 % Daily Value Total Fat 10 g 13 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 85 mg 28 % Sodium 60 mg 3 % Total Carbohydrate 8 g 3 % Dietary Fiber 2 g 7 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 28 g Vitamin D 0 mcg 0 % Calcium 42 mg 4 % Iron 1 mg 6 % Potassium 825 mg 20 %

Southern Roasted Vegetable Pasta

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Try this twist on a classic pasta salad! Packed with healthy veggies and filling whole wheat pasta, have this pasta for your meal or a side dish!

 

Southern Roasted Vegetable Pasta Salad, a recipe by Dinner Tonight.
Southern Roasted Vegetable Pasta
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Rating: 5
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Servings
9
Servings
9
Southern Roasted Vegetable Pasta Salad, a recipe by Dinner Tonight.
Southern Roasted Vegetable Pasta
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Servings
9
Servings
9
Ingredients
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Cook the pasta according to package directions, minus added salt.
  3. Preheat oven to 450 degrees.
  4. Wash all vegetables and garlic before chopping.
  5. In a medium bowl, toss squash, zucchini, bell pepper and onion with half of oil (2 tablespoons) in a large roasting pan or a large baking sheet with sides.
  6. Season with salt and pepper.
  7. Place the vegetables in a preheated oven. Stir the vegetables every 5 minutes, until tender and browned for about 10 to 20 minutes.
  8. Meanwhile, combine basil, garlic and remaining oil (2 tablespoons) in a large bowl.
  9. Combine pasta, vegetables and dressing in a large bowl; serve warm.
Recipe Notes

Nutrition Facts Label

Zucchini Stir Fry

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*GOOD* Stir Fry recipes are hard to come by, and we are excited to share this one with you! This recipe is very tasty and packed with flavor! Add a side of rice to complete it or try adding some chicken for added protein!

 

Zucchini Stir Fry
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Rating: 3.67
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Servings
5
Servings
5
Zucchini Stir Fry
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Rating: 3.67
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Servings
5
Servings
5
Ingredients
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Instructions
  1. Peel onion. Cut into a thick dice.
  2. Slice the yellow squash into ½ inch thick rounds and halved.
  3. Slice the zucchini into ½ inch thick rounds and halved.
  4. Cut the red bell pepper into a thick dice.
  5. Whisk together the soy sauce, vegetable broth, brown sugar and ginger.
  6. Heat the oil and garlic clove in a frying pan or stir-fry pan.
  7. Add the onion, yellow squash, zucchini and red bell pepper and cook over medium heat. Stir until vegetables are just tender.
  8. Add the soy sauce mixture to vegetables. Stir until thickened. Add flour or corn starch if needed.
Recipe Notes