Don’t just reheat leftover chicken, stir-fry it up with some frozen vegetables (the ones you have hiding
in your freezer) for a super-fast weeknight meal. We don’t call this recipe “snappy” for nothing. —Healthy Cooking Test Kitchen
When Beveylon Concha spent some time in Honolulu, she came upon this tropical treatment for tuna. Now a personal chef in Chesapeake, Virginia, she still prepares the pineapple salsa for everything from grilled fish to pork and poultry.
Pork tenderloin gets gussied up with a sweet honey, Dijon mustard and sesame seed marinade in this easy-to-fix low-fat entree. "This is our family's favorite way to fix pork during grilling season," says Barbara Blake from her home in West Brattleboro, Vermont.
When I make meat loaf, I usually just mix together whatever I have on hand. One time I added leftover kidney beans I had in the fridge, and my family loved the meat loaf's soft texture. Now it's our favorite.
—Patricia Zwerk of Tucson, Arizona
“My mother used to prepare orange chicken with rice back in the ‘60s, and it was so good. My version uses pearl barley instead of rice, and I added parsnips for flavor and baby carrots for color.” —Helen Glazier, Seattle, Washington
Porcini mushrooms surround these luscious pork chops with earthy undertones and a delectable flavor. Hints of rosemary and Parmesan cheese make polenta a sophisticated accompaniment to this restaurant-quality meal from Casandra Rittenhouse of North Hollywood, California.
My grandmother gave me this recipe, which I lightened up. My children loved it when they were little, and now my grandchildren ask for it when they come over. The peaches are delicious hot off the grill.
-Linda McCluskey of Cullman, Alabama