Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Quinoa and Chickpea Tabbouleh

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Spring is in the air, and it is a great time to enjoy the fresh tastes of the season. Try this delicious dish packed with fresh vegetables and whole grains.


Quinoa and Chickpea Tabbouleh
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Servings
6 1 cup servings
Servings
6 1 cup servings
Quinoa and Chickpea Tabbouleh
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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. Wash your hands and clean your preparation area.
  2. Prepare the quinoa according to package directions.
  3. Drain and rinse chickpeas and then chop and set aside.
  4. Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
  5. In a small bowl, mix the lime juice, olive oil, garlic, cumin, salt, and pepper. Then pour the dressing mixture over the tabbouleh mixture and stir until well mixed.
  6. For a more flavorful dish, refrigerate 30-60 minutes before serving.
Recipe Notes

Zesty Veggie Flatbread

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Craving something fresh and flavorful? Try our zesty veggie flatbread, loaded with vibrant vegetables! Perfect for a quick lunch or a light dinner, it’s a delightful way to enjoy your greens.

Zesty Veggie Flatbread
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Servings
2 servings
Servings
2 servings
Zesty Veggie Flatbread
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Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
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Instructions
  1. Preheat oven to 425 degrees and rinse all fresh vegetables under cool running water before preparing.
  2. Prepare pesto according to recipe directions https://dinnertonight.tamu.edu/recipe/pesto/.
  3. Prepare all toppings - roasted red peppers, cherry tomatoes, red onion, asparagus, carrots, mozzarella cheese and garnish
  4. Lay flatbread on non stick baking sheet. Spread made pesto on flatbread leaving about ½ inch along the edge.
  5. Layer the vegetable toppings on top of pesto on flatbread. Sprinkle half of mozzarella and save the rest for topping after baking.
  6. Bake in the oven for 20 minutes until edges are brown and crispy and vegetables are softened but still have a little firmness to them.
  7. Remove flatbread from the oven and sprinkle the remaining mozzarella cheese and basil leaves for garnish. Enjoy!
Recipe Notes

Mediterranean Street Tacos

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These Mediterranean Street Tacos will take your taste buds on a vacation with flavors of dill, tzatziki, and feta!


Mediterranean Street Tacos
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Servings
8
Servings
8
Mediterranean Street Tacos
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Servings
8
Servings
8
Ingredients
Tacos
Tzatziki
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Cut cucumber in half. Use one half in step 3, reserve the other half for tacos in step 5.
  3. For the tzatziki, use a box grater or food processor to shred one half of cucumber. Drain any excess liquid.
  4. In a small bowl, combine grated cucumber, greek yogurt, minced garlic, fresh dill, and lemon juice. Cover and refrigerate for flavors to meld up to 2 hours before serving.
  5. In a medium bowl, combine cucumber, red onion, tomatoes, olives, and feta. Set aside until ready to serve.
  6. To a medium pan, heat olive oil over medium heat. Add garbanzo beans, oregano, onion powder, garlic powder, ground basil, ground dill, salt, and pepper. Stir to evenly coat the garbanzo beans.
  7. Continue to cook the garbanzo beans over medium heat, stirring frequently until cooked through, about 5 minutes.
  8. Once the chickpeas are cooked, keep warm while warming the tortillas. Heat a small pan over medium high heat, gently toast both sides of the tortillas to desired warmth or toastiness.
  9. Evenly divide the garbanzo mixture onto the 8 tortillas. Evenly divide the cucumber mixture and add over the top of garbanzo mixture. Finally, evenly divide the tzatziki and drizzle over the top of tacos.
Recipe Notes

Mediterranean Street Tacos 1 Nutrition Facts Serving size 1 Street Taco servings per container 8 Amount per serving Calories 170 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 260 mg 11 % Total Carbohydrate 25 g 9 % Dietary Fiber 4 g 14 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 70 mg 6 % Iron 2 mg 10 % Potassium 200 mg 4 %

Pasta with Spinach Sauce

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This simple pasta dish is quick to make and tastes amazing. The spinach packs a bright flavor. Serve as a side or main dish. Leftovers can be reheated with a little bit of water to loosen the sauce.


Pasta with Spinach Sauce
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Servings
4 1 cup servings
Servings
4 1 cup servings
Pasta with Spinach Sauce
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Servings
4 1 cup servings
Servings
4 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Cook pasta until al dente, following package directions omitting salt. Before draining, reserve at least ½ cup of pasta cooking water and set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat.
  3. Add garlic and cook for about 1 to 2 minutes until fragrant.
  4. Add part of the spinach and season with salt. Stir until wilted adding handfuls of spinach at a time.
  5. When the spinach is wilted, but still bright green, stir in cream cheese and 1/3 cup pasta water. Save remaining pasta water to loosen the sauce, if needed.
  6. Add grated parmesan cheese and nutmeg to the sauce and stir well.
  7. Drain pasta and add to the skillet. Serve immediately with a drizzle of olive oil and black pepper.
Recipe Notes

Pasta with Spinach Sauce Nutrition Facts Serving size 1 Cup (169g) servings per container 4 Amount per serving Calories 310 % Daily Value Total Fat 6 g 8 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 540 mg 23 % Total Carbohydrate 50 g 18 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 15 g Vitamin D 0 mcg 0 % Calcium 285 mg 20 % Iron 3 mg 15 % Potassium 153 mg 4 %

Lemon Herb Couscous Salad

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Cooking for two can be quite thrifty and healthy if you don’t have to feed an army each meal! This Lemon Herb Couscous is the perfect portion for two without the hassle of scaling anything down. Pair it with our Stuffed Flank Steak or our Parmesan Breaded Chicken!

Lemon Herb Couscous Salad
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Servings
2 1 cup servings
Servings
2 1 cup servings
Lemon Herb Couscous Salad
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. Cook the couscous according to the package instructions. Drain and rinse under cold water to fully cool, let drain and dry.
  2. Whisk together the olive oil, lemon juice, honey, garlic, oregano, salt and black pepper.
  3. Toss couscous in the marinade. Add the cucumber, scallions, dill, and parsley.
  4. Refrigerate until ready to serve.
Recipe Notes

Lemon Herb Couscous Salad Nutrition Facts Serving size 1 cup (312g) servings per container 2 Amount per serving Calories 440 % Daily Value Total Fat 29 g 37 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 310 mg 13 % Total Carbohydrate 42 g 15 % Dietary Fiber 4 g 14 % Total Sugars 14 g Added Sugars 9 g 18 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 113 mg 8 % Iron 3 mg 15 % Potassium 559 mg 10 %