Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Turkey and Wild Rice Soup

by

Holiday leftovers got you down? Get creative and use that extra turkey in the fridge before you have to throw it away! This Turkey and Wild Rice Soup is the perfect way to reuse your turkey leftovers.

Megan Glidden

Turkey and Wild Rice Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1 1/4 cup servings
Servings
8 1 1/4 cup servings
Turkey and Wild Rice Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 1 1/4 cup servings
Servings
8 1 1/4 cup servings
Ingredients
Servings: 1 1/4 cup servings
Units:
Instructions
  1. Wash hands and clean work space.
  2. In a heavy pot, melt butter over medium heat, add carrots, celery and onions. Cook until vegetables soften, and onions become translucent. Add garlic and cook another minute.
  3. Add chicken stock, wild rice, sweet potato, mushrooms, bay leaf, pepper and poultry seasoning. Stir to combine and continue to cook over low-medium heat. Stirring occasionally for 30-40 minutes.
  4. One rice is cooked, add turkey and Greek yogurt stir to incorporate and continue to cook until heated through.
  5. Stir in kale and cook until tender.
Recipe Notes

Holiday Egg Rolls

by

These Holiday Egg Rolls are the perfect way to get the flavors of the holiday season! Or maybe you need to use up some leftover turkey and cranberry sauce? Either way, these egg rolls come together in minutes and are so satisfying.


Holiday Egg Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 egg rolls
Servings
10 egg rolls
Holiday Egg Rolls
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 egg rolls
Servings
10 egg rolls
Ingredients
Servings: egg rolls
Units:
Instructions
  1. If needed, shredded turkey into smaller pieces.
  2. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  3. Fill each egg roll wrapper with approximately 1 tablespoon of the shredded turkey, 1-2 teaspoons of cranberry sauce, 1-2 teaspoons of pumpkin seeds and a slice of the brie.
  4. Brush water around the edges of the egg roll wrapper, then tuck in the sides, and roll it up tightly.
  5. Seal the end of the egg roll with a little more water then place it seam side down on the baking sheet.
  6. Spray or brush the tops of the egg rolls with cooking spray then place them on the middle rack of the oven and bake for 10-12 minutes or until they start to turn golden brown.
Recipe Notes

Italian Tortellini Soup

by

Chilly Weather=TIME FOR SOUP! Our Italian Tortellini Soup is a cozy yet flavorful dish and is a great addition to any menu!


Italian Tortellini Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 1 cup servings
Servings
10 1 cup servings
Italian Tortellini Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 1 cup servings
Servings
10 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Clean and prep your area.
  2. Add oil to a pot on medium-high heat.
  3. Once the pot is hot, add in your turkey. Cook until lightly brown.
  4. Add onion and garlic to the ground turkey and allow the turkey to brown until the onions and garlic become translucent.
  5. Next, add in your tomato paste, Italian seasoning, black pepper, and chili flakes and mix until well combined.
  6. Pour in your chicken broth and stir to combine the ingredients. Continue to cook on high for 5-7 minutes until the soup comes to a boil.
  7. Stir in the salt and half and half until well combined.
  8. Add in your tortellini and cook as directed on the package. (Approximately 3-6 minutes)
  9. Add in the spinach and stir. Lower the pot to low heat to avoid further cooking of tortellini but to maintain a warm soup.
  10. Once the spinach has wilted, add in the cheese before serving.
  11. Serve and enjoy!
Recipe Notes

Zucchini Chowder

by

Autumn is so close we can almost taste it! With the first day of fall just a few days away, you are probably craving something warm and tasty for the season.  This Savory Zucchini Chowder is sure to satisfy your cravings!


Zucchini Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
7 1 cup servings
Servings
7 1 cup servings
Zucchini Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
7 1 cup servings
Servings
7 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Lightly coat the bottom of a pot with olive oil spray.
  2. Add the turkey bacon and cook until crispy. Remove the bacon from the pan and drain on a paper towel. Once the bacon has cooled, coarsely chop, and set aside.
  3. Add the onion, carrots, celery, and salt to the pot. Stir occasionally until vegetables are tender.
  4. Add potatoes, thyme, and broth to the pot. Stir and cover. Bring to a slight boil, then let simmer for about 8 minutes or until the potatoes are partly tender.
  5. Add in the zucchini, corn, and remaining salt and pepper. Continue to simmer for 8 to 10 minutes or until all vegetables are fork-tender.
  6. Transfer two cups of the soup into a blender or food processor. Puree until smooth. Stir the mixture back into the pot.
  7. Add the bacon and milk. Simmer until just heated through.
  8. Garnish with minced fresh parsley.
Recipe Notes

Stromboli

by

Cooking from home doesn’t have to be complicated! This month we’re focusing on quick recipes that you can create in your kitchen with a little help from a few ready-to-use ingredients. Our stromboli is the perfect mix of quick, easy, and protein-packed to satisfy those “almost homemade” meal nights!


Stromboli
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 1 slice
Servings
10 1 slice
Stromboli
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
10 1 slice
Servings
10 1 slice
Ingredients
Servings: 1 slice
Units:
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Unroll the premade pizza dough out and if necessary, roll into a rectangle about 12 x 14 inches with a rolling pin.
  3. In a small bowl, combine melted 1 Tbsp olive oil and minced garlic. Brush over the top of the dough.
  4. Spread ½ cup mozzarella cheese on top of the dough, leaving the edges bare.
  5. Top the cheese with ham, then add another layer of Mozzarella cheese. Next, add the pieces of salami and pepperoni. Sprinkle the rest of the cheese on top of the pepperoni.
  6. In a small bowl, beat the egg with a fork and brush to coat the edges of the dough.
  7. Next, carefully roll up the stromboli. Start with the long edge and roll it tightly so it stays together. Seal the seam with a little bit of water. Then roll the stromboli so the seam is facing down. Finally, both ends of the dough are under, so it’s sealed well. Then transfer to baking sheet.
  8. In a small bowl combine the remaining 2 Tbsp olive oil, garlic powder, parmesan cheese, and chopped parsley. Brush the top of the stromboli with butter mixture. Using a sharp serrated knife, make shallow diagonal cuts on top of stromboli every 2 inches.
  9. Bake in preheated oven at 375F for 25-30 minutes or until the top is golden brown.
  10. Remove from oven and let rest 5 minutes. Serve with marinara sauce, and enjoy.
Recipe Notes