Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Lemon Pepper Brussels Sprouts

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Brussels sprouts are a nutritious vegetable packed with antioxidants, fiber, and vitamin C.  Deliciously sautéed or roasted Brussels sprouts for 30-40 minutes will have an exceptional caramelized flavor with a crispy center.  However, sautéing and steaming just under 15 minutes in your Instant Pot provides a nutritious side dish with just as much rich flavor. Save some cooking time and add the Lemon Pepper Brussels Sprouts to your weekly menu.


Lemon Pepper Brussels Sprouts
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Lemon Pepper Brussels Sprouts
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Servings
6 1/2 cup servings
Servings
6 1/2 cup servings
Ingredients
Servings: 1/2 cup servings
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Instructions
  1. Rinse Brussel sprouts and slice off the bottom end. Remove any wilted leaves and slice vertically.
  2. Place Brussels sprouts in a 6-quart cooker, pour in chicken broth and olive oil, mix well.
  3. Set cooker to SAUTE. Add garlic powder and lemon pepper, combine evenly and cook for 5-8 minutes.
  4. Close the lid of your cooker set the steam release valve to a sealed position.
  5. Press MANUAL or PRESSURE COOK button for 6 minutes on HIGH PRESSURE.
  6. Quick-release after the alarm sounds, carefully remove the lid.
  7. Gently combine walnut pieces over Brussels sprouts.
  8. Use a slotting spoon to remove from the pot and serve.
  9. May squeeze half lemon over the side dish for additional flavor.
Recipe Notes

Roasted Poblano and Creamy Corn Soup

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Pass the poblano soup porfavor! This soup is creamy, smooth, and has just the right amount of spice.  The roasted poblano peppers blend deliciously well with sweet corn.  A delightful meal for staying warm during the winter or using up the corn from the garden during the summer.  This perfect soup can also be stored and packed for lunch with a salad or sandwich.


Roasted Poblano and Creamy Corn Soup
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Servings
6 1 cup servings
Servings
6 1 cup servings
Roasted Poblano and Creamy Corn Soup
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered.
  2. Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes. (This process makes peeling the skin easier.) Once cooled, peel skin with a knife and remove stems and seeds. Dice peppers and set aside.
  3. Over low to medium heat, warm oil in a large pot and add onion and garlic to sauté until soft.
  4. Add diced poblano, drained corn, paprika, salt, pepper, broth, and water. Combine and simmer for 25 minutes covered.
  5. Remove from heat and cool slightly. Blend soup in pot until smooth using an immersion blender, or scoop into a regular blender.
  6. Slowly stir in milk to soup in the pot and add lime juice. Reheat soup stirring in shredded cheese until smooth and melted.
  7. Serve in bowls and top with garnishes such as cilantro, lime, diced jalapenos, a slice of avocado, or reduced-fat sour cream.
  8. **Peppers can also be roasted on an open flame over the grill or using a griddle.
Recipe Notes

**Additional topping such as avocado and sour cream can alter the nutrition facts food label.

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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Servings
4
Servings
4
Sweet & Spicy Cauliflower
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Servings
4
Ingredients
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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
6
Servings
6
Ingredients
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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

Twice Baked Spaghetti Squash

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Is your garden exploding with squash? You’ll be adding this cheesy dish to your regular lineup. Add some beef to create a main dish or enjoy this Twice Baked Spaghetti Squash as a side.


Twice Baked Spaghetti Squash
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Servings
4
Servings
4
Twice Baked Spaghetti Squash
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4
Servings
4
Ingredients
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Instructions
  1. Clean and sanitize your workspace. Pull back your hair and wash your hands.
  2. Preheat oven to 350*F. Spray 9” x 13” baking dish with olive oil cooking spray.
  3. Slice spaghetti squash in half, lengthwise. Scrape out seeds of spaghetti squash.
  4. Spray each halve of spaghetti squash with canola oil cooking spray and sprinkle garlic salt and fresh ground pepper on each halve.
  5. Turn face down into baking dish. Bake for 30 minutes or until tender. Size of spaghetti squash may vary its cooking time.
  6. Once tender, use a dinner fork to scrape the inside of the spaghetti squash into a bowl. Caution: Spaghetti Squash is hot. Use hot pads to hold squash while scraping.
  7. Pour mozzarella cheese into the bowl of spaghetti squash, add tomato sauce, and stir.
  8. Add spaghetti squash dip back to spaghetti squash bowl. Top with parmesan cheese.
  9. Bake for 5 minutes or until cheese is melted.
Recipe Notes