(Feature Impact) Weeknights often feel like a race against the clock. Busy families feel the squeeze from school pickups, homework and social commitments, but dinner remains one of the few opportunities for everyone to slow down, reconnect and share important moments together at the close of a hectic day.

With a little planning and convenient ingredients like Little Potatoes – which come pre-washed, require no peeling and are small enough that they don’t need to be cut – families can spend less time in the kitchen and more time at the table.

For example, The Little Potato Company’s new A Little Homestyle Ranch Microwave Ready Kit serves up a favorite flavor in an easy-to-prepare side dish your whole family will love. Simply pop the steamable tray into the microwave for 5 minutes, sprinkle on the included ranch seasoning pack and enjoy without any prep or cleanup.

They’re also a perfect foundation for this easy, all-in-one Sheet Pan Chicken and Little Potatoes recipe. It’s ideal for busy weeknights as a balanced, flavorful meal that requires just 10 minutes of prep and minimal cleanup. Plus, you can customize with fresh herbs and a squeeze of lemon juice for extra zest.

If you’re in search of a simple side dish that can accompany a variety of family favorites, these flavor-filled Ranch Green Beans and Little Potatoes with Bacon are a great fit for a backyard barbecue or casual evening with your nearest and dearest.

To find more ways to bring loved ones together at the table throughout the school year, visit LittlePotatoes.com.

Sheet Pan Chicken and Little Potatoes

Prep time: 10 minutes
Cook time: 30-35 minutes
Servings: 4
 

• 1 1/2    pounds Little Potatoes
  
• 2          cups broccoli florets
  
• 1          bell pepper
  
• 1          red onion
• 2          tablespoons olive oil, divided
  
• 2-3       teaspoons of your favorite seasoning blend
  
• 4          boneless, skinless chicken breasts
  
• fresh parsley or cilantro (optional)
  
• lemon wedges (optional)

1. Preheat oven to 400 F and line baking sheet with parchment paper or foil.
2. Slice Little Potatoes in half. Slice broccoli florets, bell pepper and onion into bite-sized pieces.
3. In mixing bowl, toss veggies with 1 tablespoon olive oil and 1-1 1/2 teaspoons seasoning.
4. Spread veggies evenly on baking sheet.
5. In same bowl, add chicken, remaining seasoning and remaining olive oil. Toss to combine then place chicken between veggies in single layer.
6. Roast 30-35 minutes, or until chicken is cooked through to internal temperature of 165 F and potatoes are tender. Flip veggies and chicken halfway through cooking to ensure even browning.
7. Let chicken rest 2-3 minutes. Divide Little Potatoes, veggies and chicken into bowls. Garnish with fresh parsley or cilantro and squeeze of lemon juice, if desired.

Ranch Green Beans and Little Potatoes with Bacon

Prep time: 30 minutes
Cook time: 10 minutes
Servings: 2

• 1          package maple bacon
  
• 1/2       pound fresh string beans, washed
  
• 2          tablespoons olive oil
  
• 1/2       teaspoon garlic powder
  
• 1/2       teaspoon rosemary
  
• salt, to taste
  
• pepper, to taste
  
• 1          package A Little Homestyle Ranch Microwave Ready Kit

1. On stovetop, cook bacon until crispy, reserving 1/4 cup bacon grease. Crumble bacon and set aside.
2. In same pan, add fresh string beans, bacon grease, olive oil, garlic powder and rosemary. Season with salt and pepper, to taste. Saute until soft.
3. Peel back plastic on potatoes kit and microwave 5 minutes.
4. Let potatoes cool 1-2 minutes and spread ranch seasoning over potatoes followed by bacon and string beans.

SOURCE:

Little Potato Company

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Taco Bell is serving up a taste of 2016 with the nationwide return of four nostalgic favorites, including the Naked Chicken Chalupa, Beefy Crunch Burrito, Meximelt and Caramel Apple Empanada.

The limited-time lineup, officially called the Decades #TBTB Menu, arrived at participating Taco Bell restaurants nationwide on August 20. It marks the third installment of the chain’s Decades Menu campaign, which brings discontinued and memorable items back for another run.

Four familiar favorites return

Leading the 2016-inspired menu is the Naked Chicken Chalupa. Instead of a traditional tortilla, the item uses a crispy, seasoned all-white-meat chicken shell filled with cheddar cheese, lettuce, diced tomatoes and Avocado Ranch Sauce.

The Naked Chicken Chalupa is priced at a suggested $5.99. It is also included in a $9 Discovery Luxe Box with a Cheesy Bean and Rice Burrito, Crunchy Taco, chips and nacho cheese sauce, and a medium fountain drink.

Also returning is the Beefy Crunch Burrito, a longtime fan favorite filled with seasoned beef, seasoned rice, reduced-fat sour cream, nacho cheese sauce and Flamin’ Hot Fritos. The burrito carries a suggested price of $2.79.

The Meximelt is back as well, combining seasoned beef, pico de gallo and a melted three-cheese blend inside a soft flour tortilla. Its suggested price is $2.99.

For dessert, Taco Bell has revived the Caramel Apple Empanada. The crispy pastry features warm apple pieces and caramel filling and is available for a suggested $2.99.

More than a menu revival

Taco Bell is leaning heavily into mid-2010s nostalgia beyond the food. The company is partnering with Anti Social Social Club, screen-free digital camera company Camp Snap and Divine, a six-second looping video platform inspired by the spirit of Vine.

On August 25, Taco Bell Rewards members will have an opportunity to enter a limited-time Tuesday Drop sweepstakes featuring 500 “2016 Starter Packs.” Each package includes a flannel shirt, cap and Camp Snap point-and-shoot digital camera.

Rewards members can also participate in an in-app scavenger hunt offering exclusive deals over three weeks, with a new offer scheduled each week between August 25 and September 14.

“For decades, Taco Bell has been woven into the lives of our fans, and there’s something special about revisiting the moments and experiences that made 2016 distinctly memorable,” Taco Bell North America Chief Marketing Officer Luis Restrepo said in the company’s announcement.

Advertisement

Available for a limited time

The four returning items are available at participating U.S. Taco Bell restaurants for a limited time and while supplies last. Prices and participation may vary by location, and delivery orders may cost more.

For longtime customers, the promotion offers another opportunity to revisit some familiar flavors. For younger diners, it is a chance to discover why items such as the Beefy Crunch Burrito and Caramel Apple Empanada developed such loyal followings.

Which returning Taco Bell favorite would you order first? Let us know in the comments, and subscribe to the STM Daily News newsletter for more food, restaurant and consumer news.

Source: Taco Bell Corp. press release, August 18, 2026.

Taco Bell Newsroom: Taco Bell Brings the 2016 Vibes Back to Fans Nationwide With Decades #TBTB Menu

Related links

• Taco Bell Official Website
• Taco Bell Rewards Program
• Taco Bell Mobile App
• Taco Bell Rewards Drops
• Divine Announces Public Launch and Taco Bell Collaboration

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(Feature Impact) Hectic school mornings get much easier when breakfast is already waiting in the fridge or freezer. These Healthy Make-Ahead Breakfast Burritos can be assembled in advance, frozen individually and easily reheated for quick, filling meals to keep your family going through the day.

Eggs, cheese and black beans supply protein to fuel kids for gym class or sports, while vegetables, beans and whole-grain tortillas add complex carbohydrates and fiber to stave off hunger until lunch. Breakfast burritos also make for a hearty, grab-and-go option for adults heading off to work.

One of the best things about homemade breakfast burritos is how easily they can be customized to fit each family member’s unique nutritional needs and preferences. If you’re making a batch for the whole family, prepare a basic filling and let everyone choose their own combination of ingredients. Spice fiends might want to add jalapenos or hot sauce, while vegetable lovers can pack in sauteed broccoli or diced roasted sweet potatoes. Just remember to label the different varieties separately before storing, e.g. “Mild” and “Spicy.”

Although it’s best to avoid mixing in ingredients that don’t freeze well – like avocado or fresh tomatoes – you can always serve the reheated burritos with a side of guacamole or pico de gallo for even more flavor and nutrition.

Find more school-year meal prep inspiration at Culinary.net.

Healthy Make-Ahead Breakfast Burritos

Recipe adapted from The Gracious Pantry
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

• 2          teaspoons extra-virgin olive oil
  
• 1          small red onion, diced
  
• 1          large red bell pepper, diced
  
• 2          cloves garlic, minced
  
• 1          cup chopped fresh spinach
  
• 1          cup cooked black beans
  
• 1/2       teaspoon ground cumin
  
• 1/2       teaspoon smoked paprika
  
• 4          tablespoons salsa
  
• salt, to taste
  
• pepper, to taste
  
• 6          large eggs
  
• 2          tablespoons unsweetened almond milk, water or dairy milk
  
• 4          large whole-grain tortillas
  
• 1/2       cup shredded Mexican cheese blend

1. In pan over medium heat, heat olive oil. Saute onion, bell pepper and garlic until soft, 4-5 minutes. Add spinach and cook until wilted.
2. Stir in cooked black beans, cumin, smoked paprika, salsa and salt and pepper, to taste. Remove from heat.
3. Whisk eggs with milk or water. In nonstick skillet over medium heat, scramble until just set; avoid overcooking. Season lightly with salt and pepper, to taste.
4. Lay tortillas flat. Divide eggs, veggie-bean mixture and cheese across each. Roll into burritos then toast, seam side down, in dry skillet to seal.
5. Remove from pan and let cool. Wrap in parchment then foil. Freeze up to 2 months.
6. To reheat, remove foil and parchment. In microwave or oven, heat until warmed through.

Notes: To prevent tortillas from becoming soggy, let filling cool to room temperature before assembling burritos.

Burritos can be warmed from frozen or, for best results, thawed overnight in refrigerator before reheating.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

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