recipes
A ‘Meatless Monday’ Family Meal
(Culinary.net) Enjoying a meal with loved ones at the end of the day is a timeless tradition, but many families feel as though they’re constantly searching for ways to mix up the menu.
One trend gaining traction among home chefs is “meatless Mondays” in which classic dishes are made using substitutions for meat like veggies or grains. It’s a simple way to maintain nutritional value at the dinner table while putting a tasty twist on worn-out meals.
This Meatless Cheesy Burrito Bake can provide your family a flavorful way to skip the meat and make way for protein in the form of brown rice paired with bell peppers, onion and refried beans wrapped in wheat tortillas and topped with cheese, salsa and guacamole.
Find more creative family dinner inspiration at Culinary.net.
Watch video to see how to make this recipe!
Meatless Cheesy Burrito Bake
- 2 tablespoons canola oil
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 1 teaspoon cumin
- 2 cups water
- 1 cup brown rice, uncooked
- 1 can (12 ounces) evaporated milk, divided
- 1 cup shredded cheddar cheese
- 1 can (4 ounces) diced green chiles, undrained
- 1 can (16 ounces) refried beans
- 6 wheat tortillas (8 inches)
- salsa (optional)
- guacamole (optional)
- Heat oven to 350 F.
- In large skillet, heat canola oil. Cook peppers, onion and cumin until tender.
- In saucepan, add water and brown rice. Cook 45 minutes.
- In saucepan, add 1 1/4 cups evaporated milk, shredded cheese and green chilies. Cook over medium heat until cheese is melted and smooth. Stir 3/4 cheese mixture in with rice; set remaining cheese sauce aside.
- In medium bowl, add refried beans and remaining evaporated milk. Microwave 3-4 minutes.
- Lay out tortillas and layer: refried bean mixture, rice mixture and pepper-onion mixture. Roll into burritos and place in baking pan. Top burritos with remaining cheese sauce. Bake 20-25 minutes.
- Garnish with salsa and guacamole, if desired.
SOURCE:
Culinary.net
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Last Updated on November 14, 2025 by Daily News Staff
(Family Features) Take Taco Tuesday up a notch with these easy Taco Cups that save room on your plate for dips, salsa and sides. Whether you like them mild or spicy, lightly topped or fully loaded, they’re a perfect solution for weeknight family dinners or weekend get-togethers. Find more Cookin’ Savvy creations at Culinary.net.
Taco Cups
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
1 1/2 pounds ground beef
1-2 tablespoons taco seasoning
1 package (8 count) flour tortillas
shredded cheese
lettuce
cilantro
sour cream
salsa
guacamole (optional)
black olives (optional)
Heat oven to 350 F.
Brown ground beef with taco seasoning.
Cut tortillas in half then in half again, making four pieces. Place two pieces in each hole of muffin tin. Place browned ground beef in each hole then top with shredded cheese. Bake 15 minutes, or until tortillas reach desired crispiness.
Using knife, shred lettuce and cilantro. Top each cup with sour cream, salsa, lettuce and cilantro, as desired. Add guacamole and olives, if desired.
SOURCE:
Culinary.net
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Last Updated on November 14, 2025 by Daily News Staff
Master Fall Hosting with a Medley of Color
(Family Features) Make fall entertaining a breeze this year, regardless of the occasion, with warm, satisfying sides that serve a crowd. Whether you’re enjoying roasted chicken, tender turkey or grilled fish for the main course, Sheet Pan Roasted Grapes and Sweet Potatoes provide a medley of color and taste that call to mind the flavors of the season. As an effortless solution to please guests, this one-pan recipe lets the oven do the work while you enjoy the gathering and mingle with loved ones. Fresh California grapes are the star ingredient, versatile enough to headline fall recipes with their juicy burst of flavor and pop of color. Plus, roasting them intensifies their flavor as the natural sugars caramelize. They can elevate get-togethers throughout autumn, and when paired with sweet potatoes, red onion and tangy balsamic glaze, you can create a roasted treat that complements main courses all season long. Visit GrapesFromCalifornia.com to find healthy snacks, filling main dishes and more sides featuring the flavors and colors of fall.Watch video to see how to make this recipe!
Sheet Pan Roasted Grapes and Sweet Potatoes
Servings: 6- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3/4 teaspoon sea salt
- 3 cups red Grapes from California
- 1 pound orange sweet potatoes, peeled and cut into 1/4-inch slices
- 3/4 cup thinly sliced onion
- freshly ground pepper, to taste
- snipped fresh basil
- Heat oven to 425 F. In large bowl, combine oil, vinegar, salt, grapes, sweet potatoes and onion, tossing well to coat. Place on large baking sheet and spread in single layer.
- Bake 30 minutes, or until potatoes are tender, stirring halfway through cooking. Sprinkle with freshly ground pepper, to taste, and fresh basil.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
https://stmdailynews.com/food-and-drink/
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Last Updated on November 14, 2025 by Daily News Staff
Put a Twist on Seasonal Tradition
(Family Features) What better way to impress guests this holiday season than with a warm, delicious dessert that’s equal parts tradition and invention.
This creamy, fluffy No Bake Pumpkin S’mores Pie with a delicious graham cracker crust is as easy as pie to make. Whether it’s served at the holiday table or any time of year, you can be sure everyone will want s’more of this newfound family favorite that just may become a staple of seasonal gatherings for years to come.
The decadent filling uses Green Giant 100% Pure Pumpkin, a go-to for smooth pumpkin flavor in all your holiday baked goods. Its warm, fall feeling goes hand-in-hand with the season – but it’s more than a seasonal goodie. Enjoy it throughout the year for a nutritious boost and lots of earthy pumpkin flavor in soups, chili, smoothies and beyond.
Reinvigorate your holiday traditions with more delicious recipes available at greengiantvegetables.com.
Watch video to see how to make this recipe!
Prep time: 15 minutes
Cook time: 13 minutes
Servings: 12
- 2 cups finely ground graham crackers
- 1/2 cup melted unsalted butter
- 2 tablespoons brown sugar
- 2 cans (15 ounces each) Green Giant 100% Pure Pumpkin
- 1 jar (7.5 ounces) marshmallow fluff
- 1 teaspoon pumpkin pie spice
- 1 container (8 ounces) whipped topping
- 4 cups mini marshmallows
- 1/2 cup mini semi-sweet chocolate chips
- In medium mixing bowl, stir graham crackers, butter and brown sugar until evenly moistened. Press into bottom of 9-by-13-inch oven-safe dish. Refrigerate.
- In large mixing bowl, combine pumpkin, marshmallow fluff and pumpkin spice. Use hand-mixer to beat until just combined.
- Using spatula, fold whipped topping into filling. Pour filling over crust and smooth evenly. Cover and refrigerate 3 hours.
- Turn oven to broil. Top pie with mini marshmallows and chocolate chips in single layer and broil 2-3 minutes, until marshmallows are toasted. Allow pie to cool 10 minutes before slicing into squares.
SOURCE:
Green Giant Pumpkin
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