(Family Features) After a busy season of groups and gatherings, sometimes a new year calls for easy, filling meals you can enjoy with your nearest and dearest. Warm, hearty Meatball Tortellini Soup can do just that as a delicious one-pot solution. Visit Culinary.net to find more warming winter recipes.

Meatball Tortellini Soup

Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8

• 4 cups beef broth
• 1 can (14 ounces) diced tomatoes
• 16 ounces frozen meatballs
• 19 ounces tortellini
• 6 ounces frozen spinach
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 3/4 cup Parmesan cheese, plus additional for serving, divided
• salt, to taste
• pepper, to taste
• 1/4 cup heavy cream
• bread, for serving

1. In Dutch oven, pour in beef broth and diced tomatoes. Fill empty diced tomatoes can with water and add to pot. Stir in meatballs, tortellini and spinach. Cook over medium heat then add onion powder, garlic powder, Italian seasoning and 3/4 cup Parmesan cheese. Add salt and pepper, to taste.
2. Cook 25 minutes, stirring occasionally. Add heavy cream and cook 5 minutes.
3. Serve with bread and additional Parmesan cheese.

SOURCE:
Culinary.net

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.

(Family Features) Abstaining from eating meat during Lent is common practice for many, but it doesn’t mean you have to deprive yourself and loved ones from delicious meals. Whether you observe Lent or are simply looking for new ways to replace traditional proteins for a meal or two each week, there are countless mouthwatering recipes you can turn to.

Consider Chamomile-Infused Jasmine Rice with Salmon, for example, with floral jasmine notes pairing nicely with earthy chamomile for an easy yet elegant feast that’s ready in just half an hour. With its mild flavor, salmon offers a pleasing starting point for those easing their way into incorporating more seafood into their diets.

Although originally cultivated for the Kingdom of Thailand, you don’t need to be royalty to enjoy premium Boil-in-Bag Jasmine Rice from Success Rice. In just 10 minutes, you can enjoy this sweetly aromatic solution that cooks up soft and fluffy every time for a unique flavor that complements seafood and more. It’s also naturally gluten free, Non-GMO Project Verified and free of MSG and preservatives.

Another option for swapping out traditional protein is with plant-powered meals. Even picky eaters can find plenty to love in this savory Crunchy Thai Peanut and Quinoa Salad. Quick to prep, it’s a perfect answer for busy weeknights that calls on the power of peanuts and quinoa to replace protein from your usual favorites.

This convenient, crunchy dish calls for light, nutty Success Tri-Color Boil-in-Bag Quinoa that’s packed with protein, all nine essential amino acids and fiber, making it perfect for Lenten meals from salads and bowls to veggie-forward casseroles and even muffins.

Find more Lent recipe inspiration and meatless meal ideas by visiting SuccessRice.com.

Chamomile-Infused Jasmine Rice with Salmon

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 1          bag Success Jasmine Rice
• 4          bags chamomile tea, divided
• 4          tablespoons butter, divided
• 4          tablespoons lemon juice, divided
• 2          tablespoons fresh chives, finely chopped, divided
• 1 1/2    teaspoons salt, divided
• 1          teaspoon pepper, divided
• 4          skin-on salmon filets (5 ounces each)
• 1          bunch asparagus, woody ends trimmed

1. Preheat broiler. Prepare rice according to package directions, adding three tea bags to simmering water with rice to infuse with tea flavor.
2. Transfer rice to large bowl. Tear remaining tea bag; mix half with 2 tablespoons butter and melt in microwave to infuse butter.
3. Mix infused butter, 2 tablespoons lemon juice, 1 tablespoon chives, 1/2 teaspoon salt and 1/4 teaspoon pepper; fold into rice and set aside.
4. Arrange salmon and asparagus on foil-lined baking sheet. Drizzle remaining butter over salmon and asparagus. Season with remaining salt and pepper. Broil 9-11 minutes, or until salmon begins to flake and asparagus is tender.
5. Serve salmon and asparagus with rice. Drizzle salmon with remaining lemon juice and garnish with remaining chives.

Crunchy Thai Peanut and Quinoa Salad

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

• 1          bag Success Tri-Color Quinoa
• 1 1/2    cups shredded cabbage mix
• 1/2       cup cilantro, roughly chopped
• 2          tablespoons fresh mint, roughly chopped
• 1/2       cup English cucumber, thinly sliced
• 1/2       cup carrots, shredded
• 1/2       cup red bell peppers, thinly sliced
• 1          tablespoon soy sauce
• 1          teaspoon fish sauce
• 1          teaspoon sesame oil
• 1          teaspoon honey
• 1          teaspoon white vinegar
• 1/4       cup peanuts, roughly chopped

1. Prepare quinoa according to package directions. Cool.
2. Mix cooled quinoa with cabbage, cilantro, mint, cucumber, carrots and bell peppers.
3. In small bowl, whisk soy sauce, fish sauce, sesame oil, honey and vinegar.
4. Add dressing to quinoa and toss to combine. Top with peanuts.

SOURCE:
Success Rice

Advertisement

(Family Features) Starting the morning on the right foot can set the tone for a productive day. Even when crunched for time before work or school, eating a filling breakfast before heading out the door is an important part of setting yourself up for success.

Between work, kids and making it to that early morning workout session, finding time to prepare a quick and tasty meal can be a real challenge. For a flavorful and easy breakfast that can be on the table in just 8 minutes when you’re in a rush, try this Quick Breakfast Skillet. With crispy bacon, scrambled eggs and rich cheddar cheese, it’s a perfect way to fuel your morning.

The secret, convenient ingredient: fluffy Minute Butter & Sea Salt Jasmine Rice Cups. Ready in just 60 seconds to fit into the day with no hassle, this versatile and flavorful ingredient is perfectly portioned in a BPA-free cup and features a delicious blend of familiar flavors to liven up breakfast.

Or try something new and delicious with this One-Pot Rice Shakshuka. A dish with origins in the Middle East and Northern Africa, shakshuka is traditionally made with a base of tomatoes, vegetables and seasonings, such as cumin and paprika. Then eggs are cracked on top and cooked in the sauce.

This version takes it a step further with the addition of Minute Instant White Rice, which provides a heartier texture to keep you feeling satisfied longer. Simply precooked and dried – nothing added but convenience – you can enjoy its light, fluffy texture after just 5 minutes in the microwave or on the stove. Plus, it works for those with dietary restrictions, including gluten-free, vegan or vegetarian.

Find more breakfast inspiration to keep you energized and ready to conquer the day at minuterice.com.

Quick Breakfast Skillet

Prep time: 2 minutes
Cook time: 6 minutes
Servings: 1

• 1          Minute Butter & Sea Salt Jasmine Rice Cup
• 1          slice bacon, chopped
• 1          egg
• 1/4       cup cheddar cheese, shredded
• cracked black pepper

1. Heat rice according to package directions.
2. Heat medium frying pan over medium heat and add bacon. Cook about 4 minutes, or to desired doneness.
3. Scramble egg and add to frying pan. Cook 1 minute, or to desired doneness.
4. In bowl, mix rice, egg and bacon mixture and cheese. Top with cracked black pepper.

Tips: Breakfast sausage or breakfast potatoes can be substituted for bacon. Add favorite hot sauce for a little heat.

One-Pot Rice Shakshuka

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 6

• 2          tablespoons olive oil
• 1          onion, diced
• 1          red bell pepper, seeded and diced
• 1          teaspoon ground cumin
• 1/2       teaspoon smoked paprika
• 1          can (28 ounces) diced tomatoes with garlic and herbs
• 2          cups water
• 1 1/2    cups Minute Instant White Rice
• 6          eggs
• 1          tablespoon finely chopped fresh parsley

1. Heat oven to 400 F.
2. In high-sided, ovenproof skillet over medium heat, heat oil. Add onion, bell pepper, cumin and smoked paprika; saute 8-10 minutes until vegetables are tender.
3. Add tomatoes and water to skillet. Bring to boil. Stir in rice and reduce heat to low. Cover and cook 3-5 minutes, or until most water is absorbed.
4. Using spoon, create six small wells in rice mixture. Crack one egg into each well. Transfer skillet to oven; cook 12-15 minutes, or until rice is tender, egg whites are set and yolks are runny, or until cooked as desired.
5. Garnish shakshuka with parsley before serving.

Tip: For spicy eggs, stir 1 tablespoon harissa paste into rice mixture before adding eggs. Or serve shakshuka with hot sauce.

SOURCE:
Minute Rice