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“This pared-down dish was a family favorite when my teens were still home,” recalls Tina Green in Albany, Oregon. “I could stretch it with noodles and veggies for last-minute guests. It's so tasty and easy to whip up.”
Asian meets Mediterranean in this flavorful, sweet-and- spicy marinade from Sarah Vasques of Milford, New Hampshire “The blend of honey and soy sauce really works well with the olive oil and balsamic vinegar,” she notes. Her marinade is also great when grilling New York strip steaks.
Weda Mosellie writes from Phillipsburg, New Jersey, "I love beef and lamb kabobs, but my doctor says I need to eat more fish. Since I also love grilling, these kabobs are a healthy alternative. They're great year-round."
"We enjoy these colorful bundles on the deck along with rice and a tall glass of iced tea," Linda Turner Ludwig says from Columbiana, Ohio. For variety, try it with provolone cheese or red sweet peppers...or a substitute chicken breast for the pork chops.
“Low in carbs, high in flavor, this chicken dish was created on the spur of the minute using veggies fresh from our garden,” writes Kenneth Dunn from Bedford, Kentucky. “It's delicious by itself or served over buttered noodles.”
TIP: For variety, you might use bone-in chicken breasts instead of thighs or substitute lemon pepper for the seasoned pepper.
"My family was not big on fish...until I made this dish," Joy McConaghy from Moline, Illinois notes. She stuffs catfish fillets with a delicious mixture of crabmeat, cheese, seasoned bread crumbs and mayonnaise.
A new twist on an old favorite is this marvelous meat loaf from Brenda Biron's kitchen in Sydney, Nova Scotia. A hearty ham and cheese filling is rolled up inside ground beef. Potatoes and carrots baked alongside make it a hearty one-dish meal.
“My grandmother often prepared this dish for Sunday dinner,” writes Mary Ann Marino of West Pittsburg, Pennsylvania. “She loved to cook and eat, especially when she had someone to share her food with.”
Chicken breasts can be used for a variety of interesting meals, says Bill Hilbrich of St. Cloud, Minnesota. For this delightful entree, Bill enhances them with a lightly seasoned marinade and rice pilaf.
“We love to cook and experiment with new dishes,” writes Brenda Joyner of Pateros, Washington. “We found this recipe online but were missing a few of the ingredients, so we improvised. We like the results.”