Name: Southwest Beef Skillet
Yield: 6 1.5 cup servings
Ingredients: 1 pound lean ground beef; 1 cup onion (chopped); 1 cup green bell pepper (chopped); 1 tablespoon garlic (minced); 14 ounce can no salt added corn (rinsed and drained); 14 ounce can low sodium black beans (rinsed and drained); 10 ounce can no salt added diced tomatoes with green chilies; 8.8 ounce bag microwaveable brown rice; 1 ounce 40% less sodium taco seasonings; 1 cup lowfat cheddar cheese (shredded)

Southwest Beef Skillet

April 8, 2026 by dinnertonight

Looking for a quick, hearty meal with bold flavor? This Southwest Beef Skillet checks all the boxes! Made with lean ground beef, colorful veggies, fiber‑rich beans, whole‑grain brown rice, and just the right kick of low‑sodium taco seasoning—this one‑pan meal is perfect for busy weeknights.

Southwest Beef Skillet

Servings

6 1.5 cup servings

Servings

6 1.5 cup servings

Southwest Beef Skillet

Servings

6 1.5 cup servings

Servings

6 1.5 cup servings

Ingredients

1 pound lean ground beef
1 cup onion chopped
1 cup green bell pepper chopped
1 tablespoon garlic minced
14 ounce can no salt added corn rinsed and drained
14 ounce can low sodium black beans rinsed and drained
10 ounce can no salt added diced tomatoes with green chilies
8.8 ounce bag microwaveable brown rice
1 ounce 40% less sodium taco seasonings
1 cup lowfat cheddar cheese shredded

Servings: 1.5 cup servings

Units:

Instructions

In a large skillet add the ground beef, onion, bell pepper and garlic. Cook until the ground beef has reached 150 degrees Fahrenheit
Add the corn, black beans, diced tomatoes with green chilies, brown rice and taco seasoning. Mix until combined
Heat on medium low heat for 10 to 15 minutes or until dish is thoroughly heated
Top with cheddar cheese and enjoy

Recipe Notes

$Southwest Beef Skillet Nutrition Facts Serving size 1 1/2 cup (373g) servings per container 6 Amount per serving Calories 330 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 520 mg 23 % Total Carbohydrate 42 g 15 % Dietary Fiber 8 g 29 % Total Sugars 5 g Added Sugars 1 g 2 % Protein 29 g Vitamin D 0 mcg 0 % Calcium 128 mg 10 % Iron 4 mg 20 % Potassium 765 mg 15 %$

Roasted Veggie Barley Bowl

February 20, 2026 by Dinner Tonight

This Roasted Veggie Barley Bowl features barley, an ancient grain that’s naturally high in fiber and rich in beta-glucan, a type of soluble fiber that supports heart health.

Barley’s nutty flavor pairs perfectly with roasted vegetables, making this a simple, satisfying way to add more whole grains and fiber to your plate during Heart Health Month. Small swaps, like choosing ancient grains, can make a big impact over time.

Roasted Veggie Barley Bowl

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Roasted Veggie Barley Bowl

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Ingredients

Grain Base

1 cup dry pearled barley
3 cups low-sodium vegetable broth or water

Roasted Vegetables

1 cup broccoli florets
1 cup carrots chopped
1 cup zucchini chopped
1 small red onion chopped
1 Tablespoon olive oil
1/2 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp black pepper

Simple Lemon Dressing

2 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon dijon mustard
1 teaspoon dried parsley
1/4 teaspoon garlic powder

Toppings

1/4 cup low fat feta

Servings: 1.5 cup servings

Units:

Instructions

Rinse barley under cold water.
Combine barley and broth in a saucepan.
Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until tender.
Drain excess liquid if needed; set aside.
While the barley is cooking, preheat oven to 400°F.
Toss vegetables with olive oil, garlic powder, thyme, and pepper.
Spread evenly on a baking sheet.
Roast 20 minutes, stirring halfway, until tender and lightly browned.
While the barley and vegetables are cooking whisk together olive oil, lemon juice, mustard, parsley, and garlic.
Combine cooked barley and roasted vegetables.
Drizzle with dressing and toss gently.
Top with feta.

Recipe Notes

Barley Bowl Nutrition Facts Serving size 1 1/2 cups (359g) 4 Amount per serving Calories 350 % Daily Value Total Fat 12 g 15 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 5 mg 2 % Sodium 330 mg 14 % Total Carbohydrate 49 g 18 % Dietary Fiber 11 g 39 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 90 mg 6 % Iron 2 mg 10 % Potassium 400 mg 8 %

Tex Mex Tabbouleh

April 24, 2024 by Dinner Tonight

Tex Mex Tabbouleh salad is our take on a classic Mediterranean dish, with a Texas-inspired flair! Enjoy all of the benefits of eating Mediterranean diet staple foods with a fresh but familiar Tex Mex flavor. This salad/side dish pairs well with a variety of foods, including carne asada, grilled chicken, or fish to make a complete meal!

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Tex Mex Tabbouleh

Servings

8 2/3 cup servings

Servings

8 2/3 cup servings

Ingredients

Tabbouleh

1/4 cup bulgur dry
1 cup fresh parsley minced
2 large tomatoes finely chopped
1 medium cucumber finely chopped
1 large red bell pepper finely chopped
1 large green bell pepper finely chopped
1 jalapeno de-seeded and finely chopped
2.24 ounce can sliced black olives drained
15 ounce no salt added black beans drained and rinsed well

Cilantro Lime Dressing

1/4 cup olive oil
1/4 cup lime juice
2 Tablespoons cilantro chopped
2 cloves garlic minced
1/2 cup red onion finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper

Garnish

2 Tablespoons Extra cilantro chopped
1 avocado
2 Tablespoons cotija cheese

Servings: 2/3 cup servings

Units:

Instructions

Prepare bulgur according to package instructions, then transfer to large bowl.
Mix in parsley, tomatoes, cucumber, bell peppers, jalapeno, black olives and black beans.
In a mason jar or bowl, combine olive oil, lime juice, cilantro, garlic, red onion, salt, pepper, cumin, and cayenne. Shake or mix well to combine.
Pour dressing over bulgur and vegetable mix. Stir well to coat, and chill in the refrigerator at least 2 hours before serving (tip: longer marination gives better flavor!).
Garnish salad with above ingredients; chill for at least 2 hours and serve alongside carne asada, kebabs, fish dishes, etc.

Recipe Notes

Honey Whole Wheat Quick Bread

January 17, 2024 by Dinner Tonight

Do you want fresh bread but are in a time crunch or overwhelmed at the thought of using yeast? This Honey Whole Wheat Quick Bread recipe can be ready in about an hour and is a delicious, fiber-packed addition to your meal!

Honey Whole Wheat Quick Bread

Servings

14 slices

Servings

14 slices

Honey Whole Wheat Quick Bread

Servings

14 slices

Servings

14 slices

Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 cups low-fat buttermilk room temperature
1/4 cup honey
2 1/2 tablespoons olive oil
2 tablespoons ground flax seeds
2 tablespoons slivered almonds
2 tablespoons chia seeds

Servings: slices

Units:

Instructions

Preheat oven to 300 degrees Fahrenheit.
Spray a 9” x 5” loaf pan with non-stick spray.
In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, flax seeds, baking soda and salt. Set it aside.
In a medium bowl, whisk together buttermilk, honey, and oil.
When oven is preheated, Combine the wet ingredients into the dry ingredients and mix only until combined with a wooden spoon. Do not overmix.
Place batter into prepared loaf pan. Smooth the top of the batter.
Sprinkle the slivered almonds and chia seeds on top, and gently push down into the dough to get them to stick.
Bake for 55 minutes or until done.
Remove from the oven and let cool on wire rack for about 10 minutes before removing bread from the pan. Cool completely before slicing. Slice less than one half inch to get 14 slices.

Recipe Notes

Quinoa Breakfast Bowl

July 16, 2020 by Dinner Tonight

Breakfast bowls are a great way to load up on fresh veggies and protein to start your day off in a healthy and delicious way!

Quinoa Breakfast Bowl

CourseBreakfast

Servings

4 bowls

Servings

4 bowls

Quinoa Breakfast Bowl

CourseBreakfast

Servings

4 bowls

Servings

4 bowls

Ingredients

4 large eggs
2 teaspoon apple cider vinegar
1/2 large ripe avocado
juice of half a lemon
2 cups cooked quinoa
1/3 cup crumbled feta cheese fat free
1/2 teaspoon chili flakes
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Servings: bowls

Units:

Instructions

Poach an Egg

To poach an egg, fill a pan with approximately two inches of water, add 2 teaspoons of vinegar and simmer over medium heat. While the water is heating, crack cold eggs into a small ramekin or bowl and have them ready to pour into the pan. Once the water is simmering, use a utensil to stir the water to create rotation. Stop stirring and carefully drop the egg into the center of the whirlpool. Turn off the heat, cover the pan and let the egg poach for 5 minutes. Once time is up, remove the egg with a slotted spoon. Tip: poaching works best with no more that two eggs in the pan at a time.

Quinoa Bowl

Mash avocado and squeeze in fresh lemon juice. Add salt and pepper.
Prepare your breakfast bowl with cooked quinoa following the cooking instructions on the package.
Layer your bowl with quinoa, avocado, a poached egg, cheese and seasoning.
Optional: Cook a couple of low sodium bacon strips until crispy, crumble over breakfast bowls.*

Recipe Notes

*Adding bacon will change the nutritional value of the Quinoa Breakfast Bowls & nutrition facts label

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