Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Spaghetti with Ground Beef

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

Spaghetti Nutrition Facts Serving size 2 cups (389g) servings per container 3 Amount per serving Calories 410 % Daily Value Total Fat 3 g 4 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 45 mg 15 % Sodium 500 mg 22 % Total Carbohydrate 66 g 24 % Dietary Fiber 8 g 29 % Total Sugars 15 g Added Sugars 2 g 4 % Protein 27 g Vitamin D 0 mcg 0 % Calcium 34 mg 2 % Iron 7 mg 40 % Potassium 1268 mg 25 %

Shrimp & Asparagus Risotto

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

Shrimp & Asparagus Risotto
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Shrimp & Asparagus Risotto
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Instructions
  1. In a medium stock-pot, bring the chicken broth to a boil and then turn off the heat, cover to keep warm.
  2. 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.
  3. Add the arborio rice and stir to coat in the olive oil and cook for about 1 minute.
  4. Add in ½ cup warm chicken stock and stir gently until nearly absorbed.
  5. Continue to add in chicken stock ½ cup at a time allowing the rice to absorb the liquid between each turn.
  6. At about the halfway point of the liquid addition, add in the asparagus and the shrimp.
  7. 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.
  8. Stir in the parmesan cheese and pepper. Serve.
Recipe Notes

Shrimp and Asparagus Risotto - C2 Nutrition Facts Serving size 4 oz shrimp + half risotto (583g) 2 Amount per serving Calories 510 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 175 mg 58 % Sodium 570 mg 25 % Total Carbohydrate 68 g 25 % Dietary Fiber 5 g 18 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 36 g Vitamin D 0 mcg 0 % Calcium 200 mg 15 % Iron 2.6 mg 15 % Potassium 700 mg 15 %

Chicken Sausage and Vegetable Sheet Pan Meal

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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
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Chicken Sausage and Vegetable Sheet Pan Meal
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  1. Preheat your oven to 400 Degrees F.
  2. Add sweet potatoes, brussels sprouts and red onion to a bowl. Toss in the olive oil and Italian herb blend.
  3. 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.
  4. Place in the oven and cook for 15 minutes.
  5. Remove from oven and stir around the sausage and vegetables, making sure to reset everything into a single layer.
  6. 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.
  7. While the vegetables and sausage are cooking, whisk together the mustard, maple syrup, apple cider vinegar and garlic clove.
  8. Drizzle the mustard sauce over the cooked vegetables. Serve warm.
Recipe Notes

Black Bean and Rice Stuffed Bell Peppers

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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
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Servings
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Servings
2 servings (1 pepper each)
Black Bean and Rice Stuffed Bell Peppers
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2 servings (1 pepper each)
Ingredients
Servings: servings (1 pepper each)
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat oven to 375 degrees.
  3. Cook rice according to package directions but omit the salt.
  4. Wash the bell peppers, then remove the tops, seeds, and membranes. Place peppers, cut side up, in a loaf pan.
  5. 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.
  6. Add rice, black beans, tomato, cilantro, cumin, and chili powder. Continue to cook while stirring for another 3-4 minutes. Remove from heat.
  7. Divide the filling between the two peppers.
  8. 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.
  9. 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.