RECIPE: Time-Saving Weekday Meal Solutions | New

Whether it’s long days at the office, calendars packed with social commitments, or evenings spent enjoying your little ones’ extracurricular activities, it’s easy to find yourself running out of time to spend in the kitchen. Bringing in quick and easy mealtime fixes may be just what your family needs to make sure dinners together are always on the menu.

Start with a versatile staple ingredient that can be used in a variety of recipes from snacks and appetizers to main dishes and sides. For example, you can add protein-rich Success Boil-in-Bag Tricolor Quinoa to your pantry for a good source of fiber in meals to keep your family moving.

Enjoy its light, nutty flavor in a twist on Taco Tuesdays with these Baja Fish Taco Bowls, a deconstructed take on classic fish tacos that replace the tortilla with quick-cooking quinoa tossed with nutrient-rich kale and drizzled with a tangy lime and creamy yogurt. As a tasty way to encourage kids to eat fish and vegetables, it can also help you add hearty whole grains to the weekly menu while enjoying a lighter version of traditional Baja sauce.

These delicious bite-sized beef and quinoa meatballs are a perfect meal prep option for families because they can be mixed and matched with your loved ones’ favorite sides, from rice to baked vegetables. steam. Adding quinoa to your meatballs is a quick plant protein upgrade that adds flavor to every bite.

Baked in marinara sauce and topped with mozzarella cheese, they’re simple to assemble before popping them in the oven for an easy weeknight fix. Another tasty tip: Turn this dish into kid-friendly sliders by warming up buns right next to the meatballs.

Baja Fish Taco Bowls Recipe

2 bags of Success Tri-Color Quinoa

4 white fish fillets (5-6 ounces each)

1 teaspoon Cajun seasoning

3/4 cup plain Greek yogurt

1/4 teaspoon ground cumin

1 ripe avocado, halved, pitted, peeled and thinly sliced

Prepare quinoa according to package directions.

In a large skillet over medium heat, heat the oil. Season fish with Cajun seasoning and salt. Cook 2 to 3 minutes on each side or until fish is lightly browned and starting to flake. Put aside.

In a small bowl, combine the yogurt, lime zest, lime juice and cumin.

In a medium bowl, combine quinoa with kale. Divide among four bowls. Top each with fish, sliced ​​avocado and a dollop of yogurt and lime cream.

Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.

Beef and Quinoa Meatballs Recipe

1 pouch of Success tricolor quinoa

1 pound extra lean ground beef

1/4 cup finely chopped onion

1/2 teaspoon black pepper

1/4 teaspoon dried oregano leaves

1/4 teaspoon dried thyme leaves

1 1/2 cup marinara sauce

1/2 cup grated mozzarella cheese

2 tablespoons chopped parsley

Prepare quinoa according to package directions.

Preheat oven to 400 F. Coat a large baking dish with nonstick cooking spray; put aside.

In a large bowl, combine quinoa, ground beef, egg, carrot, onion, ketchup, garlic, soy sauce, salt, pepper, oregano and thyme.

Shape the mixture into walnut-sized meatballs and place on the prepared baking sheet.

Bake for about 20 minutes, or until cooked through and golden brown.

Pour marinara sauce over top then sprinkle with cheese; cook 5 minutes or until sauce is hot and cheese is melted.

Remove from oven and sprinkle with parsley.

Tip: Make mini burgers by cutting the buns in half and placing the meatballs on the bottom halves. Cover with the top halves of the rolls and serve.

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