ABOVE PHOTO: Vegetable and Rice Power Bowls
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The seemingly constant rush of hectic school days and nights often leaves busy families feeling like there’s no time for a homemade meal around the table. However, taking shortcuts that don’t skip out on quality can mean more time together enjoying flavorful dishes without spending hours in the kitchen.
For starters, an easy yet filling breakfast like these Sausage, Egg and Cheese Muffins can help you begin your day the right way while calling for a simple list of ingredients and just a few steps.
Perfect for grabbing on the way out the door to power you through the day or enjoying at home as you manage double duty as parent and best teacher on the block. They’re made with ground turkey sausage, eggs, melty cheddar cheese and Success Tri-Color Quinoa, which is simplified even more by the “boil-in-bag” cooking process. Just add water to a saucepan, drop the convenient BPA-free bag into the water, boil 10 minutes and remove with a fork for a no-measure, no-mess shortcut.
When the dinner bell dings at the end of a long day of learning, feed your family an effortless recipe that allows the oven to do most of the work. The array of flavors and textures in these Vegetable and Rice Power Bowls can bring warmth to your loved ones while requiring little effort.
Sweet and buttery flavors of maple-roasted sweet potatoes, butternut squash and beets pair with the convenience, taste, texture and quality of Success Jasmine Rice, lentils, pumpkin seeds, goat cheese and balsamic vinaigrette for an abundance of flavors that help recharge and refuel with loads of nutrients combined in one comforting dish.
Find more ways to add ease to school day meals at successrice.com.
Vegetable and Rice Power Bowls
Total time: 45 minutes
Servings: 6
2 cups chopped butternut squash
2 cups chopped sweet potatoes
3 tablespoons olive oil, divided
1 tablespoon fresh thyme leaves
1 tablespoon maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups peeled, chopped beets
2 bags Success Jasmine Rice
4 cups mixed greens
1 can (15 ounces) brown lentils, drained and rinsed
1/2 cup crumbled goat cheese
1/3 cup pumpkin seeds
1/2 cup prepared balsamic dressing
Preheat oven to 400 F. In large bowl, toss together butternut squash, sweet potatoes, 2 tablespoons oil, thyme, maple syrup, salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
In same bowl, toss beets with remaining oil until well coated; add to baking sheet with butternut squash and sweet potatoes. Bake 30-35 minutes, or until golden brown and tender.
Prepare rice according to package directions; divide among six bowls. Top each with greens, roasted vegetables, lentils, goat cheese and pumpkin seeds. Drizzle with balsamic dressing.
Sausage, Egg and Cheese Muffins
Total time: 30 minutes
Servings: 16
1 bag Success Tri-Color Quinoa
nonstick cooking spray
1 package (9.6 ounces) cooked turkey sausage crumbles
2 cups prepared baking mix
1 cup cheddar cheese
1 cup milk
4 whole eggs, lightly beaten
maple syrup (optional)
Prepare quinoa according to package directions. Preheat oven to 400 F. Coat 16 muffin cups with nonstick cooking spray.
In large bowl, combine quinoa, sausage, baking mix and cheese. Stir in milk and eggs; blend well.
Pour 3/4 cup mixture into each muffin cup
Bake 18-20 minutes.
Serve warm with maple syrup, if desired. Refrigerate leftovers.
Substitution: In place of baking mix, substitute 2 cups all-purpose flour plus 1 tablespoon baking powder and 1 pinch of salt.
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