Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Hashbrown Breakfast Cup

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Hashbrown Breakfast Cup
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Servings
12 egg cups
Servings
12 egg cups
Hashbrown Breakfast Cup
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Servings
12 egg cups
Servings
12 egg cups
Ingredients
Servings: egg cups
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Instructions
  1. Wash your hands and clean your preparation area and preheat to 400 degrees.
  2. Cook the bacon over medium heat until crisp. Remove and pat excess oil off the bacon strip and chop.
  3. In a bowl combine the hashbrowns, eggs, milk, seasonings, cooked and cut bacon, and cheese. Mix until well combined and the egg yolks are broken and mixed in.
  4. In a muffin tin, spray with nonstick cooking spray or use silicone muffin liners. Scoop about 1/3 cup of the egg mixture into each muffin well, and even out with remaining mixture.
  5. Cook for 18-20 minutes. Remove from oven and allow to cool for at least 15 minutes before removing.
Recipe Notes

Greek Protein Bowls

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Fill your day with a vibrant Greek Protein Bowl- packed with bold Mediterranean flavors and wholesome goodness.  This power- packed bowl features air fried chicken, crisp cucumbers, juicy tomatoes, kalamata olives, red onions and a sprinkle of feta cheese, all served over delicious cottage cheese.  Finish your bowl with dollop of tzatziki, it is the perfect balance of fresh, filling and flavorful.  


Greek Protein Bowls
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Servings
4 bowls
Servings
4 bowls
Greek Protein Bowls
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Servings
4 bowls
Servings
4 bowls
Ingredients
Chicken
For the Bowl
Servings: bowls
Units:
Instructions
Chicken
  1. Wash hands thoroughly.
  2. Clean and prep your area.
  3. In a large bowl, mix olive oil, lemon zest, lemon juice, honey, garlic powder and Greek seasoning.
  4. Flatten chicken to about ½ inch thick and marinate in a shallow dish or Ziploc bag for at least 30 minutes, or up to several hours.
  5. Preheat your air fryer to 380 degrees F. Cook chicken for 7 minutes on one side and flip, cooking an additional 3-4 minutes. Internal temperature should reach 165 degrees.
  6. Allow the chicken to rest for 5 minutes before slicing. Serve with Tzatziki sauce if desired.
Assemble the Bowl
  1. Mix Greek seasoning with the cottage cheese.
  2. Layer bowl with lettuce, cottage cheese, tomatoes, cucumber, red onions and sliced chicken.
  3. Top with a tablespoon of Tzatziki, if desired.
Recipe Notes

Tzatziki sauce not included in nutritional analysis.

Greek Protien Bowl Nutrition Facts Serving size 1 Bowl (556g) servings per container 4 Amount per serving Calories 350 % Daily Value Total Fat 11 g 14 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 70 mg 23 % Sodium 520 mg 23 % Total Carbohydrate 20 g 7 % Dietary Fiber 4 g 14 % Total Sugars 14 g Added Sugars 4 g 8 % Protein 46 g Vitamin D 0 mcg 0 % Calcium 267 mg 20 % Iron 2 mg 10 % Potassium 705 mg 15 %

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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Servings
1 sandwich
Servings
1 sandwich
Strawberry Balsamic Chicken Sandwich
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Servings
1 sandwich
Servings
1 sandwich
Ingredients
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
Units:
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 %

Air Fried Okra

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Looking for a new way to have okra? Try out this Air Fried Okra. It’s simple to make using an air fryer and with a few pantry spices it comes together quickly. It crispy and the spice mixture just a hint of heat that will go perfectly with your summer cookouts.

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Air Fried Okra
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Servings
6 1/3 cup servings
Servings
6 1/3 cup servings
Air Fried Okra
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Servings
6 1/3 cup servings
Servings
6 1/3 cup servings
Ingredients
Servings: 1/3 cup servings
Units:
Instructions
  1. Clean the Okra by rinsing under cold running water and then trim off the very tip of the stem with a paring knife. Set aside.
  2. In a small bowl mix together paprika, garlic powder, ground black pepper, salt, onion powder, dried oregano, ground cayenne pepper, and dried thyme and sit aside.
  3. In a large bowl add the cleaned okra, olive oil and the paprika spice mix. Either with your clean hands or spoon mix until all the okra is cover with the oil and spice mix.
  4. Preheat the air frier to 400°F and set the timer for 7 minutes. Once air frier is preheated add a single layer of okra to the basket/tray. Shake or turn okra over halfway thru cooking. Note: you might have to cook in batches in the air frier depending on the size of your air frier.
Recipe Notes

Air Fried Orka Nutrition Facts Serving size 1/3 cup (80g) servings per container 6 Amount per serving Calories 50 % Daily Value Total Fat 2.5 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 105 mg 5 % Total Carbohydrate 7 g 3 % Dietary Fiber 3 g 11 % Total Sugars 1 g Added Sugars 0 g 0 % Protein 2 g Vitamin D 0 mcg 0 % Calcium 68 mg 6 % Iron 1 mg 6 % Potassium 247 mg 6 %