Rustic and comforting, I found this rich and cheesy lasagna to be a great way to get kids to eat healthy greens—it's such a tasty casserole they'll never know the Swiss chard is there!—Candace Morehouse, Show Low, Arizona
"One weekend while my husband was out of town, I came up with this recipe by using ingredients that I thought only I would enjoy," recalls Ann Dee Bent of Sullivan, Missouri "But to my surprise , my husband--who came home in time for supper--loved it. Our children enjoyed it, too."
After tasting a hearty dish at a Pennsylvania Dutch restaurant, Jill Clark created her own version. "I came up with this recipe that quickly became my husband's favorite," adds the Queensbury, New York reader. "Vary the vegetables to use what you have on hand."
My family loves this dish—it's on our menu at least once a month. It's easy to double for large crowds...just keep it warm in a slow cooker. I usually serve the ravioli with green beans amandine and garlic bread.—Krendi Ford, Belleville, Michigan
"Dinner doesn't get any easier than this stovetop meal for two that I created one night," relates Lela Rauch from Oakland, Michigan. "My husband insisted that I remember the colorful combination so that I could make it again."
This meal couldn’t make dinnertime simpler! Not only is Kielbasa Bow Tie Skillet a real crowd-pleaser, it comes together in just one pan. It freezes and reheats beautifully, too, so you’ll want to fix extras for a fast entree later. “My daughters are picky eaters,” says Lori Daniels of Beverly, West Virginia, “but this reminds them of macaroni and cheese. I toss in their favorite veggies and they gobble it up!”
If you're a fan of okra, you'll get a kick out of this zippy smoked sausage and vegetable mix from Jill Holland of Florence, Alabama. When served over rice, this dish makes a hearty meal with generous portions.
The pork sausage in this savory dish offers plenty of flavor, and the chili powder adds a little kick. “It’s a nice supper that’s very easy to prepare,” says Phillis Moore of Excelsior Springs, Missouri.
“I simmer this hearty sauce in large batches, freeze it and use it for spaghetti, lasagna, mostaccioli and pizza,” writes Ellen Stringer of Fairmont, West Virginia. “I adapted the original recipe until I came up with the perfect sauce. I've received many compliments from friends and family. I simmer it in a large electric roaster instead of on the stovetop,” she says.