Name: Dill Pickle Chicken Salad
Yield: 2 servings
Ingredients: 2.6 ounces vacuum pouch chicken breast; 1 stalk celery (chopped); 1/3 cup plain nonfat Greek yogurt; 1/3 cup dill pickles (chopped); 1 teaspoon dijon mustard; 1/2 teaspoon dried dill; 2 slices whole grain bread (toasted if desired)

Dill Pickle Chicken Salad

August 10, 2026 by dinnertonight

Lunch is tough no matter what, but lunch in student housing is even tougher! This Dill Pickle Chicken Salad recipe is easy to pull together and flavorful enough to keep you satisfied! This recipe is very easy to double and save yourself time in the future.

P.s. you don’t have to be in college to enjoy this delicious chicken salad!

Dill Pickle Chicken Salad

Servings

2 servings

Servings

2 servings

Dill Pickle Chicken Salad

Servings

2 servings

Servings

2 servings

Ingredients

2.6 ounces vacuum pouch chicken breast
1 stalk celery chopped
1/3 cup plain nonfat Greek yogurt
1/3 cup dill pickles chopped
1 teaspoon dijon mustard
1/2 teaspoon dried dill
2 slices whole grain bread toasted if desired

Servings: servings

Units:

Instructions

In a bowl, combine the chicken breast, yogurt, mustard, and dill.
Chop the celery stalk and pickles to desired size and add to the chicken mixture.
Serve with bread.
Chicken salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Recipe Notes

Dill Pickle Chicken Salad Nutrition Facts Serving size 1/2 cup (154g) 2 Amount per serving Calories 160 % Daily Value Total Fat 2 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 20 mg 7 % Sodium 560 mg 24 % Total Carbohydrate 19 g 7 % Dietary Fiber 1 g 4 % Total Sugars 3 g Added Sugars 2 g 4 % Protein 16 g Vitamin D 0 mcg 0 % Calcium 130 mg 10 % Iron 1.4 mg 8 % Potassium 230 mg 4 %

Spaghetti with Ground Beef

June 26, 2025 by dinnertonight

A classic recipe fit for two! This paired down recipe helps reduce food waste but provides the same amount of comfort and flavor!

Spaghetti with Ground Beef

Servings

2 servings

Servings

2 servings

Spaghetti with Ground Beef

Servings

2 servings

Servings

2 servings

Ingredients

1/2 pound ground beef 3% fat
1/4 cup onion chopped
2 teaspoons garlic chopped
15 ounce can no-salt-added diced tomatoes
6 ounce can no salt added tomato paste
1/2 cup water
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 teaspoon sugar
6 ounces dried spaghetti

Servings: servings

Units:

Instructions

In large skilled add ground beef, onion and garlic and cook on medium high heat until meat is brown.
Add tomatoes, tomato paste, water, basil, oregano, salt and sugar to the meat mixture and simmer for 15 to 20 minutes.
Fill a large pot with water and start on the stove to boil. Once boiling add dried pasta and cook according to package directions
Add the cooked pasta to the sauce and stir until its combine. Enjoy!
Leftovers can be stored in the refrigerator for 3 days or freeze for up to 3 months.

Recipe Notes

Shrimp & Asparagus Risotto

June 26, 2025 by dinnertonight

Shrimp & Asparagus Risotto is a perfect simple but elevated dinner for two.

Shrimp & Asparagus Risotto

Servings

2 servings

Servings

2 servings

Shrimp & Asparagus Risotto

Servings

2 servings

Servings

2 servings

Ingredients

2.5 cups low sodium chicken broth
1 Tablespoon olive oil
1/4 cup shallot minced
4 cloves garlic minced
3/4 cup arborio rice dry
1 cup asparagus chopped into 1” pieces
8 ounces shrimp peeled & deveined, thawed if frozen
3 Tablespoons grated Parmesan cheese
1/4 teaspoon black pepper

Servings: servings

Units:

Instructions

In a medium stock-pot, bring the chicken broth to a boil and then turn off the heat, cover to keep warm.
Head the olive oil in a large skillet over medium heat, add the shallot and saute until softened. Add the garlic and saute until fragrant.
Add the arborio rice and stir to coat in the olive oil and cook for about 1 minute.
Add in ½ cup warm chicken stock and stir gently until nearly absorbed.
Continue to add in chicken stock ½ cup at a time allowing the rice to absorb the liquid between each turn.
At about the halfway point of the liquid addition, add in the asparagus and the shrimp.
Once all the liquid has been used and the shrimp is cooked and has reached a minimum internal temperature of 165 Degrees F, remove from heat.
Stir in the parmesan cheese and pepper. Serve.

Recipe Notes

Chicken Sausage and Vegetable Sheet Pan Meal

June 26, 2025 by dinnertonight

This Chicken Sausage and Vegetable Sheet Pan Meal is designed for two! Perfect serving size and it all fits on one sheet pan – how easy is that!

Chicken Sausage and Vegetable Sheet Pan Meal

Servings

2 servings

Servings

2 servings

Chicken Sausage and Vegetable Sheet Pan Meal

Servings

2 servings

Servings

2 servings

Ingredients

2 links reduced sodium chicken sausage sliced into rounds
1 large sweet potato peeled and cubed
1 cup brussels sprouts halved
1/2 red onion sliced
1 teaspoon olive oil
1 Tablespoon no salt added Italian herb blend
1 Tablespoon dijon mustard
2 teaspoons maple syrup
1 teaspoon apple cider vinegar
1 teaspoon garlic clove minced

Servings: servings

Units:

Instructions

Preheat your oven to 400 Degrees F.
Add sweet potatoes, brussels sprouts and red onion to a bowl. Toss in the olive oil and Italian herb blend.
On a foil lined or parchment paper lined baking sheet, spread out the vegetables in a single layer. Add in the sliced chicken sausage evenly across the sheet pan.
Place in the oven and cook for 15 minutes.
Remove from oven and stir around the sausage and vegetables, making sure to reset everything into a single layer.
Cook in the oven for another 10 to 15 minutes or until vegetables are cooked and sausage reaches an internal temperature of 165 Degrees F.
While the vegetables and sausage are cooking, whisk together the mustard, maple syrup, apple cider vinegar and garlic clove.
Drizzle the mustard sauce over the cooked vegetables. Serve warm.

Recipe Notes

Black Bean and Rice Stuffed Bell Peppers

January 30, 2024 by Dinner Tonight

If you are looking for a heart-healthy dinner for two, this meal is for you. The stuffed peppers are low in sodium yet full of flavor. The fiber and protein create a filling meal that is delicious and easy to prepare.

Black Bean and Rice Stuffed Bell Peppers

CourseVegetarian

Servings

2 servings (1 pepper each)

Servings

2 servings (1 pepper each)

Black Bean and Rice Stuffed Bell Peppers

CourseVegetarian

Servings

2 servings (1 pepper each)

Servings

2 servings (1 pepper each)

Ingredients

2 bell peppers any color
1 cup brown rice cooked
1 cup low sodiium black beans drained and rinsed
2 teaspoons olive oil
1/4 cup yellow onion diced
1 teaspoon minced garlic
1 roma tomato diced
1 jalapeno pepper seeded and minced
1/4 cup cilantro minced (reserve 1 tablespoon for garnish)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup water

Servings: servings (1 pepper each)

Units:

Instructions

Wash your hands and clean your preparation area.
Preheat oven to 375 degrees.
Cook rice according to package directions but omit the salt.
Wash the bell peppers, then remove the tops, seeds, and membranes. Place peppers, cut side up, in a loaf pan.
Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and jalapeno. Cook for 5 minutes over medium heat, stirring frequently. Onion will look translucent when ready.
Add rice, black beans, tomato, cilantro, cumin, and chili powder. Continue to cook while stirring for another 3-4 minutes. Remove from heat.
Divide the filling between the two peppers.
Pour ¼ cup water in the bottom of the loaf pan. Cover the pan with foil and bake for 30 minutes. After 30 minutes, check that the peppers are getting tender. Remove foil and bake an additional 15 minutes.
Serve the peppers warm with fresh cilantro. You can also add salsa or sour cream for your taste preference.*

Recipe Notes

*Salsa, sour cream and other toppings not reflected on the nutrition label.

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