Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

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:
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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.

Beet and Carrot Salad Roasted

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A delicious and beautiful salad high in antioxidants and fiber.  The roasted beets and carrots blended together make this a great side salad or can be topped with grilled fish or chicken to make a perfect meal.


Beet and Carrot Salad Roasted
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Rating: 5
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Servings
8 1 cup servings
Servings
8 1 cup servings
Beet and Carrot Salad Roasted
Votes: 2
Rating: 5
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Servings
8 1 cup servings
Servings
8 1 cup servings
Ingredients
Salad
Dressing
Optional*
Servings: 1 cup servings
Units:
Instructions
  1. Preheat oven to 425 degrees F. Wash hands, counter tops, and fresh produce thoroughly. Thinly slice beets and carrots, place on a baking dish. Pour 1 Tbsp. of olive oil over beets and carrots, sprinkle over with salt, pepper, and garlic powder, mix well to combine. Place in oven and roast for 10 minutes.
  2. Carefully remove baking dish from oven and top with quartered shallots and pumpkin seeds. Slowly blend vegetables and seeds together and return to the oven for 25 minutes.
  3. In the meantime, place rinsed chopped kale in a large salad bowl. Drizzle 1 Tbsp of olive oil over kale and massage oil into the leaves with your hands. Massage for 3-5 minutes until leaves are bright in color.
  4. In a smaller bowl, combine the lemon juice, honey, and Dijon mustard. Set aside.
  5. Remove vegetables from the oven and let cool for 5-10 minutes. Place vegetables over the kale, top with feta cheese and drizzle dressing over. Toss well and let sit for 15 minutes for flavors to blend
Recipe Notes

Salad keeps well in the refrigerator for 1-2 days without the feta cheese. If making for a next-day meal, top with feta before serving. Try making these other recipes to top on this salad and make a complete meal.

Orange and Ginger Salmon

Multifunction Cooker Frozen Chicken Breast

*Optional ingredients are not included in the nutrition facts label. If added, they will change the nutritional information.

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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Rating: 5
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Servings
4
Servings
4
Twice Baked Spaghetti Squash
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Rating: 5
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Servings
4
Servings
4
Ingredients
Servings:
Units:
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

Matcha Pea Soup

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It’s time to think beyond kale smoothies and matcha lattes. Here’s a new way to eat your greens, and it’s easy to make!


Matcha Pea Soup
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Matcha Pea Soup
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Ingredients
Servings:
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Instructions
  1. Heat oil in large saucepan over medium- low heat. Add minced garlic and cook until softened, but not browned, only for a couple of minutes.
  2. Add broth and bring to a boil. Meanwhile, in a small separate bowl, whisk matcha with hot water until dissolved and set aside for later.
  3. Then add frozen peas to large saucepan, let it simmer for a few minutes.
  4. Remove saucepan from heat and stir in spinach, parsley, green onion, lime juice, salt, and matcha water. Blend smooth with any of our methods to puree soup.
  5. Divide soup among serving bowls and top with sour cream and garnish with parsley.
Recipe Notes

*Adapted from Shape Magazine