Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Sweet & Spicy Cauliflower

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This sweet and spicy recipe is the perfect starting point to get cauliflower on the menu!


Sweet & Spicy Cauliflower
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4
Servings
4
Sweet & Spicy Cauliflower
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Servings
4
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Instructions
  1. Preheat oven to 400º and lightly grease a baking sheet.
  2. In a large bowl combine cauliflower and other ingredients. Mix until the cauliflower is coated evenly.
  3. Pour the cauliflower mixture onto the baking sheet and place in the oven.
  4. Bake for 30 minutes or until cauliflower is tender.
Recipe Notes

Pumpkin Chili

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The nights are starting to cool off! Warm you and your family back up with this delicious pumpkin chili recipe! In this dish, veggies provide essential nutrients, beans that provide fiber and protein, and lean beef that also increase the protein content. This is a chili dish that you can feel good about serving to your family and friends!


Pumpkin Chili
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Servings
6
Servings
6
Pumpkin Chili
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Servings
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Servings
6
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Heat oil in a large pot over medium high heat.
  3. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender.
  4. Add lean beef and cook until browned.
  5. Add diced tomatoes, pumpkin puree, water, chili powder, cumin, and bring to a boil.
  6. Reduce heat to medium low and add beans.
  7. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.
Recipe Notes

Eggplant Delight

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This Italian inspired Eggplant pasta is a delicious and easy way to go meatless.

Eggplant Delight a recipe by Dinner Tonight

Eggplant Delight a recipe by Dinner Tonight
Eggplant Delight
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Servings
4
Eggplant Delight a recipe by Dinner Tonight
Eggplant Delight
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Servings
4
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Instructions
  1. Clean your preparation area and wash hands
  2. Preheat oven to 400⁰ F.
  3. Spread 1 tablespoon of olive oil across the bottom of a lined baking sheet and arrange sliced eggplant.
  4. Bake eggplant for 20 minutes or until tender and lightly browned.
  5. While eggplant bakes, place a large skillet over medium heat and add 1tbs olive oil. Add the sliced mushrooms, diced shallot, sliced zucchini, and minced garlic into skillet and cook for 5 minutes.
  6. Add water and lemon juice and cook for 4 minutes. Add diced tomatoes, parsley flakes, oregano, salt, and pepper. Bring to a boil and simmer for 5 minutes.
  7. Add roasted eggplant and cook until all veggies are tender; about 5 minutes.
  8. Remove from heat and serve over cooked whole wheat penne pasta.
Recipe Notes

Eggplant Delight Nutrition Facts Serving size (437g) servings per container 4 Amount per serving Calories 320 % Daily Value Total Fat 6 g 8 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 320 mg 14 % Total Carbohydrate 60 g 22 % Dietary Fiber 6 g 21 % Total Sugars 11 g Added Sugars 0 g 0 % Protein 12 g Vitamin D 0 mcg 0 % Calcium 78 mg 6 % Iron 3 mg 15 % Potassium 1145 mg 25 %

Beef Stuffed Pasta

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Change up the classic pasta dinner to this Beef Stuffed Pasta recipe! It’s filling and serves 8.

https://www.youtube.com/watch?v=o13ucUPfnkM

Beef Stuffed Pasta a recipe by Dinner Tonight
Beef Stuffed Pasta
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Servings
8
Servings
8
Beef Stuffed Pasta a recipe by Dinner Tonight
Beef Stuffed Pasta
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Servings
8
Servings
8
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Instructions
  1. Heat oven to 350°F.
  2. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  3. Cook and drain pasta shells as directed on package.
  4. Meanwhile, in 10-inch skillet, heat oil over medium heat until hot.
  5. Cook stir-fry vegetables, ground beef and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
  6. Add zucchini; cook 4 minutes, stirring occasionally.
  7. Stir in olives and 1/4 cup of the tomato sauce.
  8. Cook until hot, stirring frequently.
  9. Remove from heat.
  10. In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese. Stir in zucchini mixture until well mixed.
  11. Fill each cooked pasta shell with about 2 tablespoons zucchini mixture.
  12. Place in baking dish.
  13. Pour remaining tomato sauce over shells.
  14. Cover with foil; bake 30 minutes.
  15. Sprinkle with remaining 1/2 cup shredded cheese.
  16. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.
Recipe Notes

Beef Stuffed Pasta Nutrition Facts Serving size 8 (230g) servings per container Amount per serving Calories 370 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 40 mg 13 % Sodium 220 mg 10 % Total Carbohydrate 49 g 18 % Dietary Fiber 1 g 4 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 25 g Vitamin D 0 % Calcium 15 % Iron 20 % Potassium 10 %

Vegetable Enchiladas

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Eat heart-healthy with our certified Heart-Check recipes!


Vegetable Enchiladas
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Servings
6
Servings
6
Vegetable Enchiladas
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Servings
6
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Instructions
  1. Preheat oven to 350˚ and spray 8×8 baking dish with nonstick cooking spray.
  2. In a small mixing bowl, combine 3/4 cup Monterey Jack cheese, ricotta cheese, chili powder and cumin. Set aside.
  3. In a separate microwave safe mixing bowl, combine tomato, zucchini, carrots, green pepper and onion. Cover and cook in the microwave for 4 minutes.
  4. Wrap tortillas in a damp paper towel and microwave for 30-45 seconds or until warm.
  5. Spoon cheese mixture evenly on all 6 warm tortillas and top with vegetable mixture. Roll tortillas up and place in a baking dish seam side down.
  6. Spread salsa and remaining 1/4 cup shredded cheese evenly over enchiladas and bake for 20 minutes.
  7. Allow to cool for 5 minutes and serve.
Recipe Notes

Vegetable Enchiladas Nutrition Facts Serving size (178g) servings per container 6 Amount per serving Calories 160 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 15 mg 5 % Sodium 360 mg 16 % Total Carbohydrate 21 g 8 % Dietary Fiber 2 g 7 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 317 mg 25 % Iron 1 mg 6 % Potassium 253 mg 6 %

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