(Family Features) If every moment of school days feels like a rush in your house, you’re not alone. Packing backpacks and lunchboxes in the morning can be a chore, not to mention after-school activities that put a dent in dinner planning.
Saving a few precious seconds starts with 30-minutes-or-less meals you can prep to send to school or enjoy together at the table each evening. These Vegan Burritos feature boldly seasoned mushrooms, black beans, corn and plenty of saucy, tangy toppings – in fact, kids won’t miss a thing in this plant-based variation of meaty burritos.
They’re easily packable in lunchboxes and made with Success Boil-in-Bag Jasmine Rice that’s available in a new, shareable 32-ounce size, which means more sweetly aromatic rice that cooks up soft and fluffy in 10 minutes. Perfect for dishes like these burritos that complement its subtle flavor profile, it’s gluten free, Non-GMO Project Verified and free of preservatives and additives so you can feel good about sending it to school.
Dinner can be ready in the snap of a finger with Mediterranean Lamb Meatballs and Pearl Couscous where savory ground lamb takes center stage. This tempting dish highlights tender pearl couscous, sauteed veggies and briny feta cheese coming together in half an hour so you can spend more time at the table and less time in the kitchen.
Thoroughly versatile, new Success Boil-in-Bag Pearl Couscous is a Mediterranean-style pasta that’s distinguished from traditional Moroccan couscous by its slightly larger and rounder shape with a less dense, firmer consistency. It’s ready in 7 minutes or less with slightly nutty flavor that absorbs flavors of soups and salads while retaining its density and chewy texture.
In skillet over medium heat, heat olive oil. Add garlic and saute about 1 minute until fragrant. Add lion’s mane mushrooms to skillet, stirring to combine. Cook about 5 minutes, or until mushrooms are tender and slightly golden. Stir in paprika, cumin, soy sauce, salt and pepper. Cook 2 minutes then remove from heat.
In separate skillet, warm tortillas about 30 seconds on each side.
Lay one tortilla flat and layer 1/4 cup rice, 1/4 cup beans, 1/4 cup mushroom mixture and 1/4 cup corn with 1/4 of the avocado and 1/4 cup cheese in center. Top with salsa and fresh cilantro, if desired.
Fold sides of tortilla over filling then roll from bottom up to enclose filling completely. Repeat with remaining tortillas.
Prepare pearl couscous according to package directions. Replace water with chicken broth.
In large bowl, combine lamb, eggs, 3/4 cup feta, panko breadcrumbs, Greek seasoning and salt. Knead gently to combine. Form small meatballs using hands.
In large pan over medium heat, heat 1 tablespoon oil. Cook meatballs 5 minutes until browned on all sides. Reduce heat to medium-low and cover pan with lid. Cook 5 minutes, or until fully cooked.
In medium saucepan over medium-high heat, heat remaining oil. Add onions and cook 2 minutes. Add mushrooms and zucchini and cook 3 minutes. Stir in pearl couscous until ingredients are fully combined.
Divide pearl couscous between bowls. Add meatballs then tzatziki. Garnish with remaining feta and mint, if desired.
