Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Chickpea and Cactus Soup

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Chickpea and Cactus Soup a recipe by Dinner Tonight
Chickpea Soup with Nopales
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Chickpea and Cactus Soup a recipe by Dinner Tonight
Chickpea Soup with Nopales
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Instructions
  1. Wash your hands, clean your cooking area, and wash vegetables.
  2. Peel and trim the cacti. Wash thoroughly. Cut the cacti in small squares. In a sauce pan bring about 3 cups water to a boil. Add cacti and boil for 15 minutes. Remove from heat and drain in a colander.
  3. Heat olive oil in a skillet. Add the onion, tomatoes, chile pepper, bell pepper, and pepper, and cilantro and saute until onions are translucent.
  4. Add the drained garbanzo beans, the cacti, and the chopped cilantro to the onion mixture. Add 3 cups water and simmer for 15 minutes.
Recipe Notes

Vegetable Enchiladas

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Eat heart-healthy!


Vegetable Enchiladas
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Vegetable Enchiladas
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  1. Preheat oven to 350˚ and spray 8×8 baking dish with nonstick cooking spray.
  2. In a small mixing bowl, combine 3/4 cup Monterey Jack cheese, ricotta cheese, chili powder and cumin. Set aside.
  3. In a separate microwave safe mixing bowl, combine tomato, zucchini, carrots, green pepper and onion. Cover and cook in the microwave for 4 minutes.
  4. Wrap tortillas in a damp paper towel and microwave for 30-45 seconds or until warm.
  5. Spoon cheese mixture evenly on all 6 warm tortillas and top with vegetable mixture. Roll tortillas up and place in a baking dish seam side down.
  6. Spread salsa and remaining 1/4 cup shredded cheese evenly over enchiladas and bake for 20 minutes.
  7. Allow to cool for 5 minutes and serve.
Recipe Notes

Vegetable Enchiladas Nutrition Facts Serving size (178g) servings per container 6 Amount per serving Calories 160 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 15 mg 5 % Sodium 360 mg 16 % Total Carbohydrate 21 g 8 % Dietary Fiber 2 g 7 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 317 mg 25 % Iron 1 mg 6 % Potassium 253 mg 6 %

Spinach Quesadillas

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Looking for an easy and quick dinner tonight? Try our simple spinach quesadillas, and easy dinner to whip up quickly for your family.Spinach Quesadillas a recipe by Dinner Tonight


Spinach Quesadillas a recipe by Dinner Tonight
Spinach Quesadillas
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Spinach Quesadillas a recipe by Dinner Tonight
Spinach Quesadillas
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Stovetop Instructions
  1. Clean your area and wash your hands before you begin.
  2. Place spinach in colander in sink and run water over the greens. Drain and pat dry.
  3. Chop the washed spinach.
  4. Add vegetable oil to skillet and sauté fresh spinach quickly over medium heat until soft.
  5. Place 4 tortillas on a work surface.
  6. Spread half of the 3/4 cup cheese evenly on each tortilla.
  7. Top the cheese with 1 Tablespoon salsa, followed by 1/4 cup of cooked spinach.
  8. Evenly spread remaining cheese on top of the spinach on each tortilla.
  9. Top with remaining tortillas and press firmly.
  10. Cook each quesadilla in skillet over medium heat until cheese melts and tortillas are golden brown, about 3 minutes per side.
Air Fryer Instructions
  1. Clean your area and wash your hands before you begin.
  2. Place spinach in colander in sink and run water over the greens. Drain and pat dry. Chop the washed spinach.
  3. Add vegetable oil to skillet and sauté fresh spinach quickly over medium heat until soft.
  4. Set the air fryer to 350°F and preheat for 3 minutes
  5. Place 4 tortillas on a work surface.
  6. Spread half of the 3/4 cup cheese evenly on each tortilla.
  7. Top the cheese with 1 Tablespoon salsa, followed by 1/4 cup of cooked spinach.
  8. Evenly spread remaining cheese on top of the spinach on each tortilla.
  9. Top with remaining tortillas and press firmly.
  10. Place quesadilla on the air fryer basket/tray and cook for 1 to 2 minutes per side.
Recipe Notes

Spinach Quesadillas Nutrition Facts Serving size 1 quesadilla (274g) servings per container 4 Amount per serving Calories 260 % Daily Value Total Fat 8 g 10 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 15 mg 5 % Sodium 420 mg 18 % Total Carbohydrate 35 g 13 % Dietary Fiber 4 g 14 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 14 g Vitamin D 0 mcg 0 % Calcium 314 mg 25 % Iron 6 mg 35 % Potassium 1002 mg 20 %

Spinach Pasta Toss

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Try this simple and easy spinach pasta toss for your Dinner Tonight! With 5 ingredients this dish will come together quickly!Spinach Pasta Toss recipe plated on a blue plate


Spinach Pasta Toss recipe plated on a blue plate
Spinach Pasta Toss
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Spinach Pasta Toss recipe plated on a blue plate
Spinach Pasta Toss
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Instructions
  1. Bring tomatoes, pasta and water to a boil in a large saucepan; stir.
  2. Cover; simmer on medium-low heat for 10 minutes or just until pasta is tender.
  3. Add ½ of spinach; simmer, covered 2 minutes or until wilted. Stir.
  4. Repeat until remaining spinach is added.
  5. Serve topped with cheese.
  6. For a spicier dish, add ¼ teaspoon crushed red pepper flakes with the tomatoes.
Recipe Notes

Spinach Pasta Toss Nutrition Facts Serving size (176g) servings per container 6 Amount per serving Calories 180 % Daily Value Total Fat 4 g 5 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 150 mg 7 % Total Carbohydrate 29 g 11 % Dietary Fiber 2 g 7 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 10 g Vitamin D 0 mcg 0 % Calcium 314 mg 25 % Iron 2 mg 10 % Potassium 319 mg 6 %

Sauteed Parmesan Vegetables

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Sautéed Parmesan Vegetables is a simple side dish that will impress! Add some color to your next meal and your dinner table!Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.


Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.
Sauteed Parmesan Vegetables
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Sauteed Parmesan Vegetable recipe in a white serving bowl with a grey napkin.
Sauteed Parmesan Vegetables
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Instructions
  1. Wash your hands and clean your cooking area.
  2. Wash and chop vegetables as indicated above.
  3. Heat skillet to medium; add vegetable oil.
  4. Add zucchini, squash, bell peppers and grape tomatoes and sauté until
  5. tender, about 10 minutes; turning occasionally.
  6. Place sautéed vegetable in large serving bowl; add dressing and parmesan cheese; mix until evenly coated.
Recipe Notes

Sauteed Parmesan Vegetables Nutrition Facts Serving size (283g) servings per container 4 Amount per serving Calories 140 % Daily Value Total Fat 9 g 12 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 180 mg 8 % Total Carbohydrate 13 g 5 % Dietary Fiber 3 g 11 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 4 g Vitamin D 0 mcg 0 % Calcium 76 mg 6 % Iron 1 mg 6 % Potassium 618 mg 15 %