My sister-in-law shared this recipe when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too.—Ruby Williams, Bogalusa, Louisiana
Effortless and delicious: That’s exactly how we like Monday-through-Friday meals to be, and this one fits the bill perfectly. The lightly coated pasta and veggie mixture tastes like it came from an Italian restaurant, but it’s ready in no time for just a few dollars a serving. —Simple & Delicious Test Kitchen
Treat yourself to this attractive main dish for one that relies on shrimp and convenient cheese ravioli cooked in a light lemony sauce. "Being an avid crafter and quilter, I'm usually running short on time, so I make this often," says Emma Magielda of Amsterdam, New York.
A roasted red pepper sauce tops this hearty sandwich with a yummy crab filling. Rosalind Pope, of Greensboro, North Carolina says, “with almost no saturated fat, this is light because the mayonnaise has been replaced with non-fat plain yogurt, and it’s served on only half a bun!”
Tender scallops and crunchy cashews star at dinnertime tonight! This recipe calls for sea scallops, which are about 1 1/2 inches in diameter. You could also use their sweeter, smaller relative, the bay scallop. —Joe Hable of Madison, Wisconsin
You'll really like this recipe if you favor crab and shrimp. It's an old family favorite, and it tastes gourmet even though it's so easy to make. All my friends love it!
Lake St. Louis, Missouri