Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Avocado Nachos with Cilantro Lime Crema

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Try changing up your regular nachos by replacing the chips with these air-fried crunchy and creamy avocado slices. Avocados are a nutrient-dense food full of healthy fats, fiber, and a number of other vitamins and minerals.


Avocado Nachos with Cilantro Lime Crema
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Servings
6 1 cup servings
Servings
6 1 cup servings
Avocado Nachos with Cilantro Lime Crema
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Servings
6 1 cup servings
Servings
6 1 cup servings
Ingredients
Nachos
Cilantro Lime Crema
Servings: 1 cup servings
Units:
Instructions
Nachos
  1. In a medium skillet brown the ground beef. Cook until it reaches 160°F. Add the water and 1 tablespoon of taco seasonings stir to combine. Take off heat and set aside.
  2. In a shallow plate combine the breadcrumbs and remaining taco seasoning.
  3. Take the avocado slices and roll in the breadcrumbs and place on a plate.
  4. Place avocadoes slices in an air fryer basket and spray tops with nonstick cooking spray. Cook at 375°F for 7 minutes. Note: Refer to the air fryer owner’s manual for specific cooking times. The time and temperature listed above are general guidelines.
  5. Place avocado slices on a serving plate. Top with ground beef, lettuce, tomatoes, and cilantro lime crema
Cilantro Lime Crema
  1. Place all ingredients in the food processor. Blend until combined.
  2. Serve immediately or refrigerate in an airtight container for up to 5 days.
Recipe Notes

Grilled Veggies with Sour Cream Sauce

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Keep the house cool and the grill hot by adding this side dish to your grill tonight! We’ve added a creamy sauce to top these veggies, and we can’t wait to hear what you think about it.


Grilled Veggies with Sour Cream Sauce
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Servings
4 1 cup servings
Servings
4 1 cup servings
Grilled Veggies with Sour Cream Sauce
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Servings
4 1 cup servings
Servings
4 1 cup servings
Ingredients
Vegetables
Sour Cream Sauce
Servings: 1 cup servings
Units:
Instructions
  1. Wash your hands and clean your counter tops. Rinse produce under cool running water before slicing.
  2. Using AgriLife fire and heat safety guidelines, prepare the grill to medium heat.
  3. Make a sour cream sauce by mixing sour cream, cotija cheese, kosher salt, and chili powder in a small bowl. Add to a piping bag or disposable, sealable bag.
  4. Add vegetables to a grilling basket and drizzle olive oil on top and toss.
  5. Grill in 3-minute intervals. Toss vegetables with a clean utensil after every 3 minutes. Grill until veggies are tender. Depending on the heat of the fire, it could take up to 15 minutes.
  6. Remove from grill. After snipping the end of the piping bag, pipe sour cream sauce over veggies.
  7. Serve warm.
Recipe Notes

Tex-Mex Sorghum Stuffed Mushrooms

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The Tex-Mex Sorghum Stuffed Mushrooms are a hearty vegetarian main dish packed with flavor and nutrition.  These mushrooms kick up the “fiesta” flavor with fresh vegetables and spices without the added salt.


Tex-Mex Sorghum Stuffed Mushrooms
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Servings
8 servings
Servings
8 servings
Tex-Mex Sorghum Stuffed Mushrooms
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Servings
8 servings
Servings
8 servings
Ingredients
Stuffed Mushrooms
Guacamole Topping
Servings: servings
Units:
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. Rinse mushrooms under cool running water. Cut the stems, remove the gills, and pat dry with a paper towel.
  2. Evenly place mushrooms (gills side up) on a baking sheet and mist with nonstick spray. Bake in the oven for 12-15 minutes until tender. Remove from the oven and gently blot mushroom caps using a paper towel to remove any moisture. Set aside and keep oven temperature at 400 degrees F.
  3. Warm olive oil over medium heat in a large skillet. Sauté onions and bell peppers until soft. Add corn, salt, garlic powder, chili powder, and cayenne pepper to the skillet. Combine ingredients well and continue cooking vegetables until tender. Remove from heat and stir in cooked sorghum grain and drained black beans.
  4. Scoop ½ cup of vegetable stuffing into each mushroom cap. Return to baking sheet and top with shredded cheese. Bake in oven for 5-7 minutes, or until cheese is melted.
  5. Prepare guacamole topping during baking. Mash together avocado with chopped cilantro and garlic. Squeeze lime juice and mix well.
  6. Top 1 tablespoon of guacamole over each stuffed mushroom before serving.
  7. **you can adjust the cayenne pepper to your liking. For minimal spice, change amount to 1/8 teaspoon, or omit
Recipe Notes

Hummus and Veggie Wrap

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This simple and easy lunch recipe, hummus and veggie wrap is sure to satisfy any member of the family for a healthy lunch. Keep this recipe on hand for easy lunches!


Hummus and Veggie Wrap
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Servings
4 half wraps
Servings
4 half wraps
Hummus and Veggie Wrap
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Servings
4 half wraps
Servings
4 half wraps
Ingredients
Servings: half wraps
Units:
Instructions
  1. Heat the olive oil in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and cool.
  2. Warm the tortillas on a grill pan or griddle over medium heat for 1 minute.
  3. Divide hummus and spread down the middle of each tortilla. Arrange the cooked onion slices and sliced red peppers over the hummus.
  4. Add the sliced artichoke hearts.
  5. Toss the salad greens with the balsamic dressing, then add to the wrap.
  6. Sprinkle crumbled feta over the greens. Tuck one side of the wrap and roll tightly to secure.
Recipe Notes

Quinoa Butternut Squash Fall Bake

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Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.


Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Quinoa Butternut Squash Fall Bake
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Servings
6
Servings
6
Ingredients
Servings:
Units:
Instructions
  1. Start with a clean prep area and washed hands.
  2. Preheat oven to 350 degrees.
  3. Cook ground turkey in a skillet on medium heat until done.
  4. On a separate burner, cook quinoa according to the package instructions.
  5. In a separate bowl, combine butternut squash, olive oil, spinach, garlic, Italian seasoning, salt, and ground pepper to a bowl.
  6. Once ground turkey and quinoa are finished, add both ingredients to butternut squash mixture.
  7. Place in oven safe pan and bake for 55 minutes.
  8. Top dish with parmesan cheese and cranberries.

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