Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Meatball Orzo Soup

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Whether you are trying to stay warm on these cool spring days or just wanting the flavors of your favorite pasta dish, this Meatball Orzo Soup is what’s for dinner. Using frozen meatballs helps to get dinner on the table faster for those busy spring evenings. Leftovers are perfect the next day to be packed for lunch with a salad.


Meatball Orzo Soup
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Servings
8 2 cup servings
Servings
8 2 cup servings
Meatball Orzo Soup
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Servings
8 2 cup servings
Servings
8 2 cup servings
Ingredients
Servings: 2 cup servings
Units:
Instructions
  1. Heat oil in a large pot and add onion, carrots, celery, and garlic. Cook, stirring until softened. Add cut-up meatballs. Cook for 2 minutes.
  2. Add chicken stock, crushed tomatoes, beans, dried basil and dried oregano. Bring the pot to a boil and then turn it down to a simmer.
  3. Add dried orzo pasta and spinach. Cook for 10 minutes or until orzo pasta is tender. Serve and enjoy!
Recipe Notes

Baked Ziti

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Big pasta dishes are always so comforting! Try our Baked Ziti recipe the next time you’re craving pasta.


Baked Ziti
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Servings
12 1 1/4 cup servings
Servings
12 1 1/4 cup servings
Baked Ziti
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Servings
12 1 1/4 cup servings
Servings
12 1 1/4 cup servings
Ingredients
Turkey "Sausage"
Ziti
Servings: 1 1/4 cup servings
Units:
Instructions
  1. In a medium bowl, place turkey and all of the spices, and mix to combine well. Cover and let rest for 10-15 minutes while you prepare the rest of the ingredients.
  2. In a large pot, heat the olive oil and sauté the onions and garlic until beginning to soften. Add in the turkey sausage and cook until browned.
  3. Add tomato sauce, diced tomatoes, Italian herb blend, and red pepper flakes. Let simmer for 20-30 minutes. Remove from heat to begin the cooling process or place in an ice bath if you’re going to freeze.
  4. While the sauce simmers, boil the ziti noodles to less than “al dente”. Once noodles are cooked, drain and rinse them under cool water running water. Add into the sauce and stir to gently combine.
  5. In a bowl, combine the cheeses, parsley, and eggs. Whisk to combine.
  6. Option #1: In a 9x13 inch casserole dish place a layer of ziti noodles evenly on the bottom. Next, layer the cottage cheese mixture either in a single layer or in dollops centered where the 12 slices would be. Finally, layer the remaining ziti on top.
  7. Options #2: Layer your ziti in smaller sets of pans to eat now and later. For example, two 8x8 pans, or 4 loaf pans. Cover and prepare for freezing.
Cook Immediately
  1. Preheat the oven to 375*F. Cook covered in the oven for 30-40 minutes or until the internal temperature reaches 165*F.
Freeze, Thaw & Cook
  1. Place in the freezer and store for up to 2 months. Ensure you've assembled your ziti for freezing in freezer-safe containers.
  2. Remove from the freezer 24 hours before cooking and place in the refrigerator to thaw.
  3. Cook covered in the oven at 375*F for 30-40 minutes or until the internal temperature reaches 165*F.
Recipe Notes

Turkey Sausage and Spinach Strata

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Take the stress out of hosting a brunch by using this overnight turkey sausage and spinach strata recipe. This can be prepared the night before and then cooked off the next day. Simple and easy is the way to go for holiday hosting.


Turkey Sausage and Spinach Strata
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Servings
12 1/2 cup servings
Servings
12 1/2 cup servings
Turkey Sausage and Spinach Strata
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Servings
12 1/2 cup servings
Servings
12 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
Units:
Instructions
  1. Spray a 13X9 casserole dish with nonstick cooking spray. Layer bread cubes in the bottom of the dish.
  2. In a skillet over medium heat, cook the turkey sausage, onion, and garlic together. Once it has reached 165 degrees F add in the drained spinach. Let sausage cool, and then layer on top of the bread cubes.
  3. In a medium bowl whisk milk, eggs (whites and whole), salt, and pepper until combined. Pour over the sausage mixture in the casserole dish. Sprinkle cheese over the top of the strata and cover with foil.
  4. Place in the refrigerator overnight but no more than 24 hours.
  5. Preheat over to 350 degrees F. Remove the strata from the refrigerator, place in the oven covered with foil for 30 minutes.
  6. Remove foil and bake for additional 15 minutes until the center is set.
Recipe Notes

Greek Meatballs

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These meatballs are great for any meal or occasion, but my favorite reason to make these is for leftovers!  Meatballs are a great protein option to make ahead and pack for lunch.  They are delicious with fresh spinach salads, pasta salads, or just sliced cucumbers.  I love to serve these little guys with fresh tzatziki! 


Greek Meatballs
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Greek Meatballs
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Ingredients
Meatballs
Tzatziki Sauce
Servings:
Units:
Instructions
Stove Top Instructions
  1. Wash your hands and clean your preparation area.
  2. For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
  3. In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
  4. In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
  5. Stirring evenly, add thawed and drained spinach, then add feta cheese.
  6. Make meatballs using a tablespoon for a perfect measurement.
  7. Warm a skillet or pan to medium heat. Evenly coat with cooking spray and arrange meatballs around the pan.
  8. Cook for 2-3 minutes and rotate individually on all sides until browned and cooked to an internal temperature of 165 degrees F.
  9. Serve with some tzatziki on the side or as a dip.
Air Fryer
  1. Wash your hands and clean your preparation area.
  2. For the tzatziki, use a box grater or food processor to shred the cucumber. Drain any excess liquid.
  3. In a small bowl, combine all ingredients evenly in a bowl. Cover and refrigerate for flavors to meld between 20 to 30 minutes or up to 2 hours before serving.
  4. In a large bowl, mix ground turkey, garlic powder, oregano, salt, pepper, and breadcrumbs.
  5. Stirring evenly, add thawed and drained spinach, then add feta cheese.
  6. Make meatballs using a tablespoon for a perfect measurement.
  7. Set the air fryer to 350°F and preheat for 3 minutes.
  8. Arrange meatballs on the air fryer basket/ tray. 
  9. Cook for 2-3 minutes and rotate individually on all sides are browned and cooked to an internal temperature of 165°F.
  10. Serve with some tzatziki on the side or as a dip.
Recipe Notes

Southwest Egg Muffins

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Breakfast can be hard when everyone in the family is going in a different direction in the mornings! Remember that planning is key when it comes to breakfast. Try making large batches of egg muffins on Sunday and refrigerate and freeze them until you need them during the week.


Southwestern Egg Cups
Votes: 2
Rating: 4.5
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Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Southwestern Egg Cups
Votes: 2
Rating: 4.5
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Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Servings Prep Time
5 servings (2 "muffins") 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings (2 "muffins")
Units:
Instructions
  1. Wash your hands and clean your preparation area. Rinse any vegetables before sicing. Preheat the oven to 350 F. Coat a muffin tin with nonstick cooking spray.
  2. In a large skillet, sauté the ground turkey, bell pepper, garlic, and green onion until the turkey is fully cooked and reaches 165°F and vegetables are tender. Add the salt, pepper, cumin and chili powder; cook for 1-2 minutes. Remove from heat.
  3. In the muffin tin, evenly divide the turkey and vegetable mixture among 10 individual muffin cups.
  4. Pour the eggs evenly into the 10 stuffed cups. Top with cheese.
  5. Bake 20 minutes or until the eggs are set.
  6. Portion the egg muffins out into serving sizes and store in the refrigerator for 3-4 days or in the freezer up to 3 months. If frozen, thaw in the refrigerator the night before and heat in the microwave when ready to serve. Reheat to 165°F before eating.
Recipe Notes