Name: Spicy Lentil and Quinoa Bowl
Yield: 6 1 cup servings
Ingredients: 1/2 cup green lentils (dry); 1/2 cup quinoa (dry); 15 ounce can low sodium black beans (rinsed and drained); 2.5 cups cherry tomatoes; 1 cup frozen yellow corn; 1 cup yellow onion (chopped); 1/2 cup green bell pepper (chopped); 1 medium jalapeno (seeds removed, diced); 2 Tablespoon olive oil; 1 Tablespoon garlic (minced); 1 Tablespoon chili powder; 1 teaspoon cumin; 1/4 teaspoon cayenne; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 3 cups water; 1/4 cup cilantro (for garnish)

Spicy Lentil and Quinoa Bowl

January 5, 2023 by Dinner Tonight

This Spicy Lentil and Quinoa Bowl is packed full of hearty plant-based proteins.

Spicy Lentil and Quinoa Bowl

CourseMain Dish

Servings

6 1 cup servings

Servings

6 1 cup servings

Spicy Lentil and Quinoa Bowl

CourseMain Dish

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

1/2 cup green lentils dry
1/2 cup quinoa dry
15 ounce can low sodium black beans rinsed and drained
2.5 cups cherry tomatoes
1 cup frozen yellow corn
1 cup yellow onion chopped
1/2 cup green bell pepper chopped
1 medium jalapeno seeds removed, diced
2 Tablespoon olive oil
1 Tablespoon garlic minced
1 Tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water
1/4 cup cilantro for garnish

Servings: 1 cup servings

Units:

Instructions

Wash hands and sanitize preparation surfaces.
Place a large skillet over medium heat. Add olive oil.
Once the olive oil is heated, add the onion, jalapeno, bell pepper, and garlic. Cook for 5 –7 minutes or until the onions are translucent.
.Next, add quinoa, lentils, and tomatoes to the cooked vegetables. Cook for 5 minutes, stirring continuously to ensure ingredients are well combined.
Add beans, corn, water, and dry seasonings and stir to combine.
Allow the dish to boil, cover it with a lid, then let it simmer for approximately 30 minutes. Garnish with cilantro and enjoy!

Recipe Notes

Butternut Squash Soup

November 29, 2022 by Dinner Tonight

Warm up the holiday season with a sweet, spicy, veggie-packed soup that is sure to be a crowd-pleaser. Butternut Squash Soup will be your family’s new favorite recipe!

Butternut Squash Soup

CourseMain Dish

Servings

6 1.5 cup servings

Servings

6 1.5 cup servings

Butternut Squash Soup

CourseMain Dish

Servings

6 1.5 cup servings

Servings

6 1.5 cup servings

Ingredients

1 4 pound butternut squash rind and seeds removed, cubed
2 cups red bell pepper remove seeds and chop into wedges
2 cups sweet potatoes peeled peeled, chopped into cubes
2 cups carrots peeled and chopped
1 tablespoons oil
2 teaspoon pepper
1 Tablespoon butter
1 cup onion peeled and chopped
2 Tablespoons garlic
2 stalks stalks celery
1 teaspoon ground cumin
1/4 teaspoon cayenne (optional)
1 Tablespoon Italian seasoning
4 cups vegetable broth fat free, low sodium
1 cup Plain non-fat Greek Yogurt

Servings: 1.5 cup servings

Units:

Instructions

Wash hands and sanitize preparation surfaces.
Preheat oven to 400º.
Prepare the vegetables as directed.
On a large sheet pan add the butternut squash, bell pepper, sweet potatoes, and carrots. Mix vegetables, olive oil, and pepper. Roast in the oven for 30 minutes.
In a large pot, melt butter.
Once the butter is melted add onion, garlic, and celery. Cook until translucent.
Add cumin, Italian seasoning, and cayenne, and cook another minute.
Add the roasted vegetables and vegetable stock. Simmer for 15 minutes.
Blend soup with an immersion blender until creamy. Add Greek yogurt and simmer for 10 minutes.

Recipe Notes

Avocado Nachos with Cilantro Lime Crema

February 1, 2022 by Dinner Tonight

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

CourseAppetizers, Main Dish, Snacks, Vegetables, Vegetarian

Servings

6 1 cup servings

Servings

6 1 cup servings

Avocado Nachos with Cilantro Lime Crema

CourseAppetizers, Main Dish, Snacks, Vegetables, Vegetarian

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

Nachos

1/2 pound of lean ground beef
2 tablespoons of water
1 tablespoon plus 1 teaspoon low sodium taco seasonings
1 cup plain panko breadcrumbs
2 avocados seeded, peeled and sliced
2 cup shredded lettuce
1 cup diced tomatoes

Cilantro Lime Crema

1/2 cup plain yogurt
1/4 cup cilantro
2 cloves garlic
2 tablespoons lime juice
1 teaspoon lime zest

Servings: 1 cup servings

Units:

Instructions

Nachos

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.
In a shallow plate combine the breadcrumbs and remaining taco seasoning.
Take the avocado slices and roll in the breadcrumbs and place on a plate.
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.
Place avocado slices on a serving plate. Top with ground beef, lettuce, tomatoes, and cilantro lime crema

Cilantro Lime Crema

Place all ingredients in the food processor. Blend until combined.
Serve immediately or refrigerate in an airtight container for up to 5 days.

Recipe Notes

Grilled Veggies with Sour Cream Sauce

July 16, 2021 by Dinner Tonight

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

CourseSide Dishes, Vegetables

Servings

4 1 cup servings

Servings

4 1 cup servings

Grilled Veggies with Sour Cream Sauce

CourseSide Dishes, Vegetables

Servings

4 1 cup servings

Servings

4 1 cup servings

Ingredients

Vegetables

2 cup mushrooms
1 cup red onion large dice
2 cup zucchini sliced
2 cup yellow squash sliced
1 Tablespoon olive oil

Sour Cream Sauce

3 Tablespoons sour cream light
2 Tablespoons cotija cheese
1/4 teaspoon kosher salt
1/2 teaspoon chili powder

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your counter tops. Rinse produce under cool running water before slicing.
Using AgriLife fire and heat safety guidelines, prepare the grill to medium heat.
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.
Add vegetables to a grilling basket and drizzle olive oil on top and toss.
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.
Remove from grill. After snipping the end of the piping bag, pipe sour cream sauce over veggies.
Serve warm.

Recipe Notes

Tex-Mex Sorghum Stuffed Mushrooms

December 11, 2020 by Dinner Tonight

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

CourseMain Dish

Servings

8 servings

Servings

8 servings

Tex-Mex Sorghum Stuffed Mushrooms

CourseMain Dish

Servings

8 servings

Servings

8 servings

Ingredients

Stuffed Mushrooms

8 portabella mushrooms stems removed, and gills scraped
2 Tablespoon olive oil
2 cups red onion chopped
1 1/2 cups red bell pepper chopped
1 cup sweet corn canned
1/2 teaspoon salt
1 Tablespoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup sorghum grain cooked
15 ounces low sodium canned black beans drained, and rinsed
1/2 cup Mexican blend shredded cheese

Guacamole Topping

1 medium whole avocado
1/4 cup cilantro leaves chopped
1 clove of garlic chopped
1 medium lime freshly squeezed juice

Servings: servings

Units:

Instructions

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.
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.
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.
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.
Prepare guacamole topping during baking. Mash together avocado with chopped cilantro and garlic. Squeeze lime juice and mix well.
Top 1 tablespoon of guacamole over each stuffed mushroom before serving.
**you can adjust the cayenne pepper to your liking. For minimal spice, change amount to 1/8 teaspoon, or omit

Recipe Notes

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