Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Breakfast Veggie Hash

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Looking for a quick, colorful way to jumpstart your morning? This one-skillet Breakfast Hash is about to become your new favorite routine! Packed with bright bell peppers, tender baby spinach, and savory turkey sausage, it’s a delicious way to get your veggies in before lunch.

The best part? You crack eggs right into the skillet so they cook perfectly in the warm veggie mixture. Top with a sprinkle of melted cheddar cheese, and you’ve got four hearty, portioned bowls ready in under 15 minutes.

Whether you’re feeding the family or meal-prepping for the week, this skillet has you covered! Grab the full recipe details below

Breakfast Veggie Hash
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4 servings
Servings
4 servings
Breakfast Veggie Hash
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Servings
4 servings
Ingredients
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Instructions
  1. Heat a nonstick skillet with a lid to medium high heat
  2. Begin sauteing sweet potatoes until tender, about 3 minutes
  3. Add bell peppers and sauté until tender about 3 minutes
  4. Add in chopped turkey sausage and cook until warmed, about 2 minutes.
  5. Add green chiles and spinach and stir while the spinach wilts.
  6. Make 4 holes in the vegetable mixture and crack one egg into each hole.
  7. Put lid over the skillet and let eggs cook, for about two minutes for over easy, three for medium.
  8. Portion eggs and veggies into four bowls and top with cheese
  9. Serve and enjoy!
Recipe Notes

Breakfast Veggie Hash Nutrition Facts Serving size 1 egg + 1/2 cup of veggies (246g) servings per container 4 Amount per serving Calories 200 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 195 mg 65 % Sodium 320 mg 14 % Total Carbohydrate 17 g 6 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 14 g Vitamin D 2 mcg 10 % Calcium 119 mg 10 % Iron 2 mg 10 % Potassium 373 mg 8 %

Overnight Breakfast Enchiladas

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Make Overnight Breakfast Enchiladas your secret weapon for holiday mornings—wholesome, crowd-pleasing, and completely make-ahead. Prep it the night before, pop it in the oven, and enjoy a stress-free start to the day while everyone thinks you worked magic.


Overnight Breakfast Enchiladas
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Servings
16 enchiladas
Servings
16 enchiladas
Overnight Breakfast Enchiladas
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Servings
16 enchiladas
Servings
16 enchiladas
Ingredients
Servings: enchiladas
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Instructions
  1. Wash hands and sanitize the preparation areas.
  2. Spray two 9x13 baking dishes with non-stick cooking spray. Set aside.
  3. In a large skillet, brown turkey sausage (remove from casings, if needed). Stir in drained diced tomatoes with chilies and heat through. Pour sausage/tomato mixture from skillet into a large bowl.
  4. Add margarine to skillet. Once margarine has melted, add in frozen potatoes and cook until they begin to get crisp and brown. Season with ¼ teaspoon of the black pepper. Once potatoes have browned, add them to the sausage mixture in the bowl.
  5. To prepare the enchiladas, add about ¼ cup of the prepared mixture to the center of each tortilla. Roll tortillas tightly and place in baking dish with seam side down. Repeat until both pans are full and all ingredients are used.
  6. In a bowl, whisk together egg substitute, milk, sour cream, and remaining black pepper.
  7. Pour egg mixture over rolled enchiladas. Top with shredded cheese.
  8. Cover tightly with plastic wrap and store in the refrigerator for 30 minutes or up to overnight. (see notes for freezing methods)
  9. When ready to cook, remove baking pans from refrigerator. Preheat oven to 350-degrees.
  10. When oven has reached 350 degrees, remove plastic wrap and bake for 30-40 minutes or until egg mixture is set. If the top starts to get too brown during baking, cover with foil for the last 10-15 minutes.
  11. FREEZING/BAKING INSTRUCTIONS: Freeze BEFORE final cooking – The egg mixture will still be raw. Thaw in the refrigerator overnight. Once thawed, bake as directed in the original recipe. Freeze AFTER final cooking – Once baked enchiladas have cooled, cover well and freeze. When you are ready to reheat the cooked enchiladas, thaw in the refrigerator. Reheat the entire dish in a 350-degree oven until internal temperature reaches 165-degrees. Individual servings could be reheated in the microwave.
Recipe Notes

Flour tortillas work best for this dish – they soak up the egg mixture better.

Nutritional information does not reflect optional toppings.

Turkey, Broccoli, Rice Casserole

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Fall comfort food season is here. Warm up with our Turkey, Broccoli & Rice Casserole — a cozy favorite packed with lean protein, grains, and nutrient-rich veggies. 

Perfect for busy holiday schedules:
-Make ahead
-Freeze for later
-Reheat when you need a quick, delicious meal! 

Easy, hearty, and family-approved — the ultimate way to stress less and enjoy more this season!


Turkey, Broccoli, Rice Casserole
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Servings
8 1 cup servings
Servings
8 1 cup servings
Turkey, Broccoli, Rice Casserole
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 350 degrees.
  3. Cook rice according to package directions.
  4. Wash Broccoli and mushrooms. Chop broccoli, mushrooms, and onion into small pieces.
  5. In a saucepan, melt butter and Sauté mushrooms, broccoli, and onions until onions are tender
  6. Sprinkle flour over butter and vegetable mixture and stir until combined.
  7. Add milk, yogurt, and seasoning, and stir to blend
  8. In a large bowl, combine turkey, rice and vegetable mixture.
  9. Spread the mixture in a 9x13 casserole dish and sprinkle with shredded cheese.
  10. Bake at 350 for 35-40 minutes until edges are bubbly and the top is lightly browned
Recipe Notes

Turkey Burrito Bowl

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Using an Electric Pressure Cooker to make meals not only speeds up the cooking time but also makes it a one pot meal. Our Ground Turkey Burrito Bowl not only has all the Tex-Mex flavors everyone loves but from start to finish can be done in 20 minutes. This is the perfect quick meal for the busy weeknight dinners.picture of woman in red sweater


Turkey Burrito Bowl
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Servings
10 1 cup servings
Servings
10 1 cup servings
Turkey Burrito Bowl
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Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Press the sauté button on the multi-function cooker. Once hot add oil and ground turkey, onion and garlic. Cook until turkey is cooked, and onions are softened.
  2. Add onion powder, paprika, chili powder, cumin, oregano. Stir to mix.
  3. Add in the rice, black beans, green chilis, diced tomatoes, beef broth, and frozen corn. Mix to combine.
  4. Put the lid on the multi-function cooker and set to manual, high pressure and time for 8 minutes.
  5. Once the time is done use the quick release function and once the pressure has dropped, open and fluff the rice.
  6. Top each serving with 1 ½ tablespoons of cheese and 3 tablespoons of shredded lettuce
Recipe Notes

Burrito Bowl Nutrition Facts Serving size 1 cup (266g) servings per container 10 Amount per serving Calories 280 % Daily Value Total Fat 8 g 10 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 520 mg 23 % Total Carbohydrate 32 g 12 % Dietary Fiber 5 g 18 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 21 g Vitamin D 0 mcg 0 % Calcium 99 mg 8 % Iron 3 mg 15 % Potassium 493 mg 10 %

Tater Tot Casserole

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Tater tot Casserole has always been a family favorite.  However, the typical recipe is high in fat, preservatives and sodium.  This new and improved recipe adds cubed butternut squash for a delicious sweet flavor and added potassium.  This will soon be the new family favorite.

 

Tater Tot Casserole
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Servings
10 1 cup servings
Servings
10 1 cup servings
Tater Tot Casserole
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Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Clean and wipe your area.
  2. Preheat oven to 400 degrees.
  3. Coat a 9X13 pan with cooking spray
  4. Heat 1 tablespoon olive oil in a large skillet over medium high heat
  5. Add ground turkey and break up with a spoon.
  6. When meat is starting to brown, add all of the vegetables to the pan.
  7. Continue cooking until turkey is no longer pink and onions are translucent.
  8. Sprinkle flour over mixture and stir to combine.
  9. Gradually stir in beef stock and then milk.
  10. Stir in thyme and parsley.
  11. Bring to a bubble and continue cooking, stirring until sauce has thickened.
  12. Pour mixture into prepared pan.
  13. Top with tater tots.
  14. Bake in preheated oven for 20-30 minutes until sauce is bubbly and tater tots are browned and crispy.
Recipe Notes

Healthy Tator Tot Casserole Nutrition Facts Serving size 1 cup servings per container 10 Amount per serving Calories 310 % Daily Value Total Fat 16 g 21 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 20 mg 7 % Sodium 460 mg 20 % Total Carbohydrate 29 g 11 % Dietary Fiber 1 g 4 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 15 g Vitamin D 0 mcg 0 % Calcium 71 mg 6 % Iron 1 mg 6 % Potassium 447 mg 10 %