What's for dinner tonight?!

Easy meals for the whole family

Pinto Bean and Poblano Soup

ACTIVE 30 MIN.
TOTAL 30 MIN.
SERVES 4

1 cup long-grain rice
1/2 tsp canola oil
1 onion, chopped
3 large poblano peppers, seeded and chopped
4 cloves garlic, grated
1/2 tsp ground cumin
1½ tsp ground coriander
4 tsp vegetable bouillon base (we used Better Than Bouillon)
2 15.5-oz cans pinto beans, rinsed
1 avocado, diced Chopped cilantro and smoked paprika, for serving

1 Cook rice per pkg. directions.

2 Meanwhile, heat oil in medium saucepan on medium. Add onion and all but 1/3 cup chopped peppers and cook, stirring occasionally, until tender.

6 to 8 min.

3 Stir in garlic, cumin, and coriander. Add bouillon base and 1/2 cups water and simmer, stirring occasionally, until slightly thickened, 3 to 5 min.

4 Place remaining beans in blender along with 1/2 cups water and puree until smooth. Stir into soup and simmer until heated through, about 3 min.

5 Divide soup among bowls. Add a spoonful of rice and reserved poblano, then top with avocado, cilantro, and a pinch of smoked paprika.

Breakfast-for dinner Naan

ACTIVE 15 MIN.
TOTAL 30 MIN.
SERVES 4

4 pieces naan or flatbread
7 oz Broccolini, thick stems discarded, thinner stems sliced into 1/2-in.pieces and florets cut into 1-in. pieces (2 cups)
4 oz kielbasa, thinly sliced on bias
2 pickled cherry peppers, thinly sliced (about 2 Tbsp)
1 Tbsp olive oil Kosher salt and pepper
4 oz Fontina cheese, coarsely grated (about 1/4 cups)
4 large eggs Flaky sea salt

1 Heat oven to 450°F. Line 2 rimmed baking sheets with parchment paper and arrange 2 pieces naan on each.