This lunchbox-friendly wrap is a tasty way to use leftover chicken and get kids to eat more veggies. Using colorful, thin strips of vegetables adds visual interest when the wrap is cut into slices. Suddenly spinach is too pretty to refuse. —Taste of Home Test Kitchen
When time is tight, Nevine Farid of Overland Park, Kansas uses pita rounds to form the crust for these cute little pizzas. Cut into quarters, they make appealing appetizers when there's just a few of you. "Serve wedges alone...or with pizza sauce," she says.
Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado.
Donna Thomason knows how to bring a little pizzazz to her El Pas, Texas table—she stirs up a batch of these zippy shrimp. Use as much or as little cayenne pepper as you like, depending on your family's tastes. "This is nice served alongside rice pilaf," she suggests.
You'll find all the flavor of a Reuben sandwich (and none of the mess) in this satisfying casserole from Terri Holmgren of Swanville, Minnesota. It's prepared lickety-split in the microwave, so you can serve your hungry family fast.
"My husband love pierogies," writes Holly Bosworth of Ocala, Florida. "When I needed a fast meal without a lot of cleanup, I came up with this all-in-one dinner. It's colorful, healthy and very filling."
I rely on this refreshing chicken salad often for lunch or a light supper. It can be made ahead of time and popped in the refrigerator, which is perfect for my busy schedule.—Brenda Nickerson, Clymer, New York
Melonie Corbin's creamy homemade macaroni and cheese is quick to fix and costs only 58¢ a helping. "You can add tuna, leftover ham or other meat, and vegetables to make this into a main dish," she related from Cottage Grove, Minnesota.
“I had purchased some vegetarian chicken patties…but had no idea how to serve them. This recipe, an impromptu creation on a busy weeknight, turned out so well…my husband never knew it wasn't 'real' chicken! Good for vegetarian friends.”
Heidi Heimgartner - Blooming Prairie, Minnesota
"Whether I'm fixing cod fillets or my husband's catch of the day, this batter makes the fish fry up golden and crispy," says Nancy Johnson, field editor from Connersville, Indiana. "Club soda gives it a different twist...and the sweet and zippy sauce complements the fish nicely."