Recipe of the Week
Simple, Satisfying Meals for the New Year
Meals for the New Year: While you’re easing your family back into routines in the new year, simple, wholesome meals can help you stretch your grocery dollars further and find your rhythm in the kitchen again. This Sweet Potato Breakfast Bowl satisfies both eyes and stomachs through a combination of black beans, eggs and sauteed vegetables.
Last Updated on January 25, 2026 by Daily News Staff
Simple, Satisfying Meals for the New Year
(Family Features) While you’re easing your family back into routines in the new year, simple, wholesome meals can help you stretch your grocery dollars further and find your rhythm in the kitchen again.
Satisfying and approachable recipes that come together quickly using a dependable base ingredient like beans are resonating with home cooks, helping take the pressure out of cooking. Grown, cooked and canned in America, Bush’s Recipe Beans add plant-based protein and fiber to any dish, making it easy to achieve new year’s goals while bringing flavorful meals with high-quality ingredients to the table.
For a warm, colorful way to start your morning without spending extra time in the kitchen, consider this Sweet Potato Breakfast Bowl, which satisfies both eyes and stomachs through a combination of black beans, eggs and sauteed vegetables. Or put a Mediterranean twist on lunch and dinner with this Greek Dense Bean Salad, a bright, fresh dish that includes chick peas and cannellini beans.
Visit bushbeans.com for more meal ideas that help you cook more, spend less and gather with loved ones.
Sweet Potato Breakfast Bowl
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 small red bell pepper, finely chopped
- salt, to taste
- pepper, to taste
- 2 cups cooked sweet potatoes
- 1 can (15 ounces) Bush’s Black Beans, drained
- 1 teaspoon chili powder
- 2 fried eggs
- 1 avocado, sliced
- cotija cheese, crumbled
- lime wedges, for serving
- In large skillet over medium heat, heat olive oil. Add onions and bell pepper; cook, stirring occasionally, until peppers are softened, 5-7 minutes. Season with salt and pepper, to taste.
- Add sweet potatoes, black beans and chili powder; stir to combine. Cook until potatoes and beans are warmed through, 4-5 minutes.
- Divide bean mixture between two bowls. Top each bowl with fried egg, avocado slices and crumbled cotija cheese. Serve with lime wedges.
Greek Dense Bean Salad
Prep time: 15 minutes
Servings: 6-8
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- salt, to taste
- pepper, to taste
Tzatziki Sauce:
- 1/2 cup plain yogurt
- 1/4 cucumber, grated, excess water drained
- 2 teaspoons lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon garlic, minced
- 2 teaspoons fresh dill, chopped
- salt, to taste
- pepper, to taste
Salad:
- 1 can (16 ounces) Bush’s Chick Peas, drained and rinsed
- 1 can (15 1/2 ounces) Bush’s Cannellini Beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cucumber, seeded and diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Greek dressing (directions below)
- 1 cup tzatziki sauce (directions below)
- chicken skewers (optional), for serving
- To make dressing: In food processor or blender, blend olive oil; red wine vinegar; lemon juice; Dijon mustard; garlic; oregano; and salt and pepper, to taste, until well combined. Set aside.
- To make tzatziki sauce: In bowl, stir yogurt; cucumber; lemon juice; olive oil; garlic; dill; and salt and pepper, to taste, until well combined. Set aside.
- To make salad: In large bowl, combine chick peas, cannellini beans, cherry tomatoes, red onion, cucumber, olives, feta cheese and parsley; toss with dressing.
- Top with tzatziki sauce and serve with chicken skewers, if desired.
- Chef’s tip: Store leftover tzatziki sauce separate from salad.
SOURCE:
Author
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Food and Beverage
Hearty Ways to Warm Up Winter
During cold winter days, cozy up with comforting dishes like Pumpkin Chili and Pumpkin Mac n’ Cheese, utilizing Green Giant 100% Pure Pumpkin for added warmth and nutrition. These recipes are quick to prepare and offer delicious flavors, perfect for family meals. Discover more comforting options at greengiantvegetables.com.
Last Updated on February 21, 2026 by Daily News Staff
(Family Features) Coming inside from a cold day calls for moments spent under a blanket, around a warm fire and curled up with a hot bowl of delicious, comforting food. From chili to pasta, your winter menu is sure to feature filling dishes that warm you and your loved ones from the inside out.
For example, you can beat the chill with Pumpkin Chili, which uses Green Giant 100% Pure Pumpkin for a thicker, creamier texture and subtly sweet, earthy flavor. Plus, it comes together in around 30 minutes as an easy solution for busy weeknights or weekend fun.
Switch up pasta night with Pumpkin Mac n’ Cheese for a rich, velvety texture that features cheddar and gruyere cheeses, but you can substitute other favorites like Monterey Jack, fontina or gouda. The extra creamy texture and flavor from cream cheese means you can save time without making a traditional cream sauce using flour for added convenience.
These hearty, filling recipes feature delicious, nutritious and high-quality Green Giant 100% Pure Pumpkin that adds warmth to the menu all year long mixed into baked goods, morning smoothies and more. With special care and premium quality in mind, the non-GMO pumpkin grown in the USA without preservatives can be your new go-to.
To find more ways to warm up this winter, visit greengiantvegetables.com.
Pumpkin Chili
Prep time: 10 minutes
Cook time: 23 minutes
Servings: 4
- 2 tablespoons olive oil
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1 cup chicken broth
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) Green Giant 100% Pure Pumpkin
- 1 can (15 ounces) red kidney beans, drained and rinsed
- In Dutch oven over medium heat, heat oil. Add bell pepper and onion. Saute 5 minutes.
- Add ground turkey and separate with spatula. Cook 5 minutes, stirring occasionally. Stir in chili powder, paprika, cumin and garlic powder.
- Add broth, tomatoes and pumpkin. Bring to boil and reduce heat to low. Simmer 10 minutes. Add kidney beans and simmer 3 minutes.
- Ladle into bowls and serve hot.
Pumpkin Mac n’ Cheese
Prep time: 15 minutes
Cook time: 26 minutes
Servings: 10
- 1 1/2 pounds shell pasta
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 tablespoon fresh chopped sage
- 4 ounces cream cheese, cubed
- 2 cans (15 ounces each) Green Giant 100% Pure Pumpkin
- 2 cups whole milk
- 2 1/2 cups freshly grated sharp cheddar cheese
- 2 1/2 cups freshly grated gruyere cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- Cook pasta according to package directions. Drain pasta when al dente, about 8 minutes.
- In large skillet or Dutch oven over medium heat, heat butter. Add garlic and sage; saute 1-2 minutes, until garlic is lightly browned. Add cream cheese and pumpkin. Heat until cream cheese is melted and stir to combine.
- Gradually stir in milk, cheddar and gruyere. Stir in Dijon mustard, salt and pepper. Heat until cheese is melted and sauce is creamy, about 3 minutes.
- Fold in cooked pasta.
SOURCE:
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(Feature Impact) Coughs and sniffles don’t have to derail you for long – not with a fresh, homemade stockpot full of Sick Day Chicken Noodle Soup. Loaded with rotisserie chicken, celery and carrots, it’s sure to warm you from the inside-out as a warm, comforting meal. Plus, with eight servings, this dish can help solve dinnertime dilemmas throughout the week by storing leftovers in the refrigerator and reheating on the stove.
Warm up your winter meals with more comforting ideas available at Culinary.net.
Sick Day Chicken Noodle Soup
Recipe adapted from Tastes Better from Scratch
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 8
- 1/2 tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
- 10 cups chicken stock or broth
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- salt, to taste
- pepper, to taste
- chicken bouillon cubes (optional)
- 4 cups dry egg noodles
- 3 cups cooked rotisserie chicken
- In large stockpot over medium-high heat, saute butter, celery and carrots 3 minutes. Add garlic and cook 30 seconds.
- Add chicken stock or broth and season with rosemary, thyme and crushed red pepper. Add salt and pepper, to taste. Taste and add chicken bouillon cubes, if desired, for flavor.
- Bring to boil. Add noodles and cook until al dente. Remove from heat once noodles are tender.
- Add chicken. Taste and adjust seasoning as desired.
Photo courtesy of Shutterstock
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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 February 15, 2026 by Daily News Staff
A Medley of Garden Veggies
(Family Features) If your garden is overflowing, look no further than Thyme-Roasted Garden Veggies as a mouthwatering fall side dish. Zucchini, squash, tomato and carrot collide in this shareable dish that’s perfect for autumn get-togethers. Find main dishes to pair with these delicious roasted vegetables by visiting Culinary.net.
Thyme-Roasted Garden Veggies
Recipe courtesy of “Cookin’ Savvy” Servings: 4-6- 2 zucchinis
- 2 yellow squashes
- 2 tomatoes
- 2 carrots
- avocado oil
- 2 tablespoons thyme
- 2 tablespoons minced garlic
- salt, to taste
- pepper, to taste
- 1 cup shredded Parmesan cheese
- Heat oven or grill to 425 F.
- Cut zucchinis, squashes, tomatoes and carrots into bite-sized pieces. Place on lined baking sheet. Drizzle with avocado oil. Sprinkle with thyme and garlic then season with salt and pepper, to taste. Top with Parmesan cheese.
- Bake or grill 30 minutes until fork tender.
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/
Discover more from Daily News
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