Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Cranberry Cheese Puffs

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These festive Cranberry Cheese Puffs are the perfect holiday appetizer! They are impressively delicious, yet so easy to make!


Cranberry Cheese Puffs
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Servings
18 wedges
Servings
18 wedges
Cranberry Cheese Puffs
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Servings
18 wedges
Servings
18 wedges
Ingredients
Servings: wedges
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Instructions
  1. Begin with clean hands and a clean preparation area
  2. Heat oven to 350
  3. Lay out frozen phyllo dough. Let them defrost a bit so they are easy to fold
  4. Lay your turkey meat, fontina cheese, and cranberry sauce on the phyllo dough
  5. Wrap phyllo dough up. Make sure to close off the ends so when the fontina melts, it does not make a mess and melt out!
  6. Bake all wraps in the oven for about 15 minutes at 350
  7. While it is baking, whisk honey and balsamic vinegar in small bowl
  8. Once done, let stand for 5 minutes and divide each roll in half.
  9. Drizzle with honey mixture
  10. Serve warm and enjoy!
Recipe Notes

Baked Potato Soup

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A soup to warm your soul with a twist!  Try our potato soup this week, it’s not all about potatoes…take a look at how we cut some calories and carbohydrates!


Baked Potato Soup
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Rating: 5
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Servings
8
Servings
8
Baked Potato Soup
Votes: 1
Rating: 5
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Servings
8
Servings
8
Ingredients
Servings:
Units:
Instructions
  1. Wash potatoes well with a brush under cool running water. Place potatoes in oven for 1 hour at 400 degrees Fahrenheit, or pierce potatoes with a fork and microwave on high for 5 minutes, turning over and microwaving for about 4-5 minutes until tender. Cool, peel and cube potatoes.
  2. Steam fresh cauliflower in microwave following ready to eat bag instructions, or boil fresh cauliflower in a pot. Drain and set cauliflower to the side.
  3. In a large pot, using cooking spray, sauté chopped onion and garlic on medium heat until tender.
  4. Add potatoes and cauliflower to onion and garlic. Stir in chicken broth and milk, bring to a slow boil.
  5. Use an immersion blender to puree in pot until smooth, or pour soup into a blender to puree- return to pot.
  6. Add salt, pepper, and yogurt to pureed soup and cook on low heat another 10 minutes, stirring occasionally.
  7. Remove from heat, serve 1 cup into each bowl. Top with shredded cheese, chopped green onion, and crumbled bacon.
Recipe Notes

Butternut Squash Stew

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This Butternut Squash Stew is the perfect meal for a cold day! With vegetables, grains, and protein, all you need to do to make this meal complete is add a little dairy and a side of fruit!


Butternut Squash Stew
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Rating: 4
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Servings
4 2 cup servings
Servings
4 2 cup servings
Butternut Squash Stew
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Rating: 4
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Servings
4 2 cup servings
Servings
4 2 cup servings
Ingredients
Servings: 2 cup servings
Units:
Instructions
  1. Make sure your area is clean and ready for preparation.
  2. Spray slow cooker with non-stick spray.
  3. Place all ingredients in slow cooker and stir.
  4. Cook in slow cooker on high for 4 hours.
  5. Serve and enjoy!
Recipe Notes

Low sodium veggie broth may contain added sugars depending on brand, always read the nutrition facts label. 

Butternut Squash Stew Nutrition Facts Serving size 2 cups (396g) servings per container 4 Amount per serving Calories 250 % Daily Value Total Fat 2 g 3 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 220 mg 10 % Total Carbohydrate 50 g 18 % Dietary Fiber 13 g 46 % Total Sugars 5 g Added Sugars 0 g 0 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 148 mg 10 % Iron 5 mg 30 % Potassium 933 mg 20 %

Cinnamon Chocolate Cupcakes

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National Cupcake day is October 18th, and what better way to celebrate than with a deliciously cozy Cinnamon Chocolate Cupcake! Bonus: this recipe is a perfect one to get your kids to help you with, they’ll love getting in the fall spirit too!


Cinnamon Chocolate Cupcakes
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Rating: 5
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Servings
24 cupcakes
Servings
24 cupcakes
Cinnamon Chocolate Cupcakes
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Rating: 5
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Servings
24 cupcakes
Servings
24 cupcakes
Ingredients
Cupcakes
Frosting
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350 degrees F. Line cupcake pans with cupcake liners.
  2. In a large bowl, combine together pumpkin puree, water and cinnamon extract.
  3. Add chocolate pudding to mixture until blended. Add chocolate cake mix and beat for 2 minutes.
  4. Scoop batter into cupcake liners filling half way. Bake in oven for 25-28 minutes.
  5. Cool cupcakes completely on wire rack.
  6. For frosting: soften whipped topping and mix in sugar with cinnamon extract.
  7. Top completely cooled cupcakes with frosting, serve immediately or place in refrigerator until served.
  8. *Can garnish with ground cinnamon
Recipe Notes

Homemade Pumpkin Puree Recipe

Squash and Apple Soup

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A creative way to use squash and apples, start fall now with this flavorful soup!


Squash and Apple Soup
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Servings
4
Servings
4
Squash and Apple Soup
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat oven to 400 ˚F. Line baking dish with parchment paper. Place peeled and cubed squash, sliced apples, chopped onion, and sliced garlic on paper. Sprinkle ginger overall and mix gently. Roast in oven until tender and slightly brown about 40 minutes.
  2. Remove from oven and place mixture in a saucepan. Add 2 cups broth and puree with a potato masher or hand blender. Add remaining stock and simmer over medium heat until bubbly.
  3. Top with dollop of light sour cream and chopped parsley.
Recipe Notes