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
I often end up with a bumper crop of basil and here's a favorite way to use some of it. These burgers feature great Italian flavor. And who can resist their gooey, cheesy centers or the scrumptious topping? —Virginia Kochis, Springfield, Virginia
Once you've tried Susan Pursell's tangy yet delicate entree, you won't hesitate to make it for company. Seasoned with Parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. Susan sent the recipe from her home in Fountain City, California.
A nicely seasoned breading coats the tender chicken breasts in this attractive entree. When I have extra time, I make my own herbed tomato sauce instead of using prepared spaghetti sauce. —Rhonda Schiel of Magnolia, Texas
“Rich and creamy” perfectly describes Vonda Nixon’s scrumptious seafood pasta. “Topped with shrimp, a white sauce and cheese, this linguine dish is a fast, easy meal,” Vonda says from Anchorage, Alaska. This made-over version skims back on calories and fat, but it’s still a seafood delight sure to prove popular in your home.
"When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge," admits Michelle Thomas from Bangor, Maine. "This fun taco recipe was a huge hit with everyone."
I created this sauce 45 years ago when I adapted a recipe I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken , beef or pork.
—Barbara Gerriets of Topeka, Kansas