Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Balsamic Chicken and Spinach Salad

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Texas produce is a great way to increase fresh vegetable consumption and eat local. The Balsamic Chicken and Spinach Salad recipe features fresh spinach which is a grows well in early spring. This delicious salad is a crowd pleaser for an easy springtime meal. 


Balsamic Chicken and Spinach Salad
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4 servings
Servings
4 servings
Balsamic Chicken and Spinach Salad
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Wash spinach and strawberries and set aside.
  3. Heat balsamic vinegar and honey in a saucepan to make Balsamic glaze. Heat until boiling and then reduce heat and simmer for approximately 15 minutes until thick enough to coat the back of a spoon. Set aside and let cool.
  4. Baste chicken breast with balsamic glaze , reserving some to drizzle over finished salad, and then grill or oven roast until it reaches an internal temperature of 165.
  5. Prepare the salad by placing spinach, sliced strawberries, and thinly sliced onion in a large bowl.
  6. Toast chopped peans in a dry skillet for 2-3 minutes.
  7. Slice the chicken breast and place on top of the salad, add toasted pecans, and a drizzle of the balsamic glaze.
Recipe Notes

Strawberry Balsamic Chicken Sandwich

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Elevate your picnic game with our Strawberry Balsamic Chicken Sandwich this summer! Perfectly portable, and bursting with delicious Mediterranean flavors from the balsamic strawberries, fresh basil, and ricotta, this sandwich also packs a serious nutrition punch.

With an impressive 29 grams of satisfying protein and 2 grams of filling fiber (7% of your daily value), this sandwich also gives you 10% of your recommended daily value of both iron and calcium.

Pack it along for your next picnic or give it a try to add a touch of gourmet to your lunch break!

Strawberry Balsamic Chicken Sandwich
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1 sandwich
Strawberry Balsamic Chicken Sandwich
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1 sandwich
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Servings: sandwich
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Instructions
  1. In a medium bowl, combine sliced strawberries with the balsamic vinegar, and chopped fresh basil. Stir to combine well, then set aside.
  2. Toast slices of whole grain French bread, then layout on a plate or cutting board. Spread ricotta cheese on one side of each bread slice.
  3. On one slice of bread, add spinach and red leaf lettuce on top of spread Ricotta. Layer grilled chicken on top of spinach and lettuce.
  4. On the other slice of bread, spoon Balsamic strawberries on top of the Ricotta side, taking care not to add too much of the Balsamic liquid (so the sandwich isn’t too soggy).
  5. Lay the berry and ricotta slice on top of the chicken and spinach slice, pressing sandwich layers together to combine well. Enjoy immediately or tie with cooking twine to hold sandwich together to pack on the go!
Recipe Notes

Berry Cheesecake Salad

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This Red, White, & Blue Berry Cheesecake Salad is the perfect summer dessert! Its chilled which makes it refreshing but its not so heavy that it weighs you down. This is perfect any summer day for a BBQ, after a pool day, or to make for your Independence Day party!

Berry Cheesecake Salad
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Servings
10 1/2 cup servings
Servings
10 1/2 cup servings
Berry Cheesecake Salad
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Servings
10 1/2 cup servings
Servings
10 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Wash your hands and your preparation area. Rinse strawberries and blueberries under cool running water before slicing or using.
  2. Using a stand mixer or hand mixer, beat the cream cheese, powdered sugar, and vanilla extract until fluffy.
  3. Carefully fold in the whipped topping.
  4. Carefully fold in the berries and pretzels.
  5. Store in refrigerator until ready to eat.
  6. Tip: It’s recommended that you fold in the berries and pretzels just before serving. Storage for too long may water down the cheesecake and make the pretzels soggy.
Recipe Notes

Recipe contains 48% DV of Vitamin C per serving.

Red, White, and Blue Cheesecake Salad Nutrition Facts Serving size 1/2 cup (189g) servings per container 10 Amount per serving Calories 180 % Daily Value Total Fat 0.5 g 1 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 240 mg 10 % Total Carbohydrate 37 g 13 % Dietary Fiber 2 g 7 % Total Sugars 19 g Added Sugars 5 g 10 % Protein 5 g Vitamin D 0 mcg 0 % Calcium 94 mg 8 % Iron 1 mg 6 % Potassium 208 mg 4 %

Strawberry and Peach Fruit Salsa

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This Strawberry and Peach Fruit Salsa is the perfect celebration of summer! This salsa is bright and fruity with a savory element making it perfect for topping grilled seafood or eating on it’s own with chips. Made even better if you have basil and mint growing in your own garden to use.

Strawberry and Peach Fruit Salsa
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Servings
4 servings
Strawberry and Peach Fruit Salsa
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4 servings
Ingredients
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Instructions
  1. Wash your hands and clean your preparation area. Rinse all fresh produce under cool running water before slicing.
  2. In a medium bowl combine the chopped strawberries, peaches, and shallots.
  3. Add the brown sugar, balsamic vinegar and pepper to the fruit. Stir to combine well.
  4. Add basil and mint, toss gently to combine.
  5. Serve with chips, on toasted baguettes, or to top grilled chicken or salmon*.
Recipe Notes

*Note: nutritional information is for the fruit salsa only.

Strawberry and Peach Fruit Salsa Nutrition Facts Serving size 1/2 cup (217g) servings per container 4 Amount per serving Calories 100 % Daily Value Total Fat 0.5 g 1 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 5 mg 0 % Total Carbohydrate 23 g 8 % Dietary Fiber 4 g 14 % Total Sugars 17 g Added Sugars 3 g 6 % Protein 2 g Vitamin D 0 mcg 0 % Calcium 47 mg 4 % Iron 2 mg 10 % Potassium 387 mg 8 %

Sheet Pan Pancakes

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Our sheet pan pancakes are the perfect solution for busy mornings in your house! These pancakes are a guaranteed fan favorite for breakfast without the hassle of standing in front of a stovetop flipping!

 

Sheet Pan Pancakes
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Servings
12 squares
Servings
12 squares
Sheet Pan Pancakes
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Servings
12 squares
Servings
12 squares
Ingredients
Servings: squares
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Instructions
  1. Preheat oven to 425 Degrees F. and line a 18x13 inch baking sheet with parchment paper.
  2. In a large bowl combine the flour, sugar, baking powder and salt and set aside.
  3. In a medium bowl combine the milk, eggs, vanilla, and butter and whisk until eggs are full incorporated.
  4. Pour the wet ingredients into the dry ingredients bowl and mix until ingredients are combined.
  5. Pour the pancake batter onto your parchment paper lined sheet pan and spread out into an even layer. Top with sliced bananas and strawberries.
  6. Bake for 15-17 minutes or until the pancakes are golden and set. Remove from the oven and let cool for a couple of minutes then slice into 12 slices and serve.
Recipe Notes