A sweet and spicy rub gives this quick salmon dish fantastic flavor. Paired with a green veggie and rice, it’s a delightful weeknight dinner that’s special enough for company. –Michele Doucette of Stephenville, Newfoundland
“For best results, I always serve this lean and tasty flank steak rare. Deglaze the pan with wine, making sure to scrape up all the savory browned bits with a wooden spoon,” says Warner Beatty of Niagara Falls, Ontario.
I made this dish for my fiance once...and he absolutely loved it. Now that we're married, I prepare it for our dinner guests. Everyone likes it, and no one guesses they're eating "healthy".
—Amy VanGuilder Dik of Minneapolis, Minnesota
My husband and I and our four children are missionaries to Australia. We use this great tasting marinade just about every time we barbecue, which is often in this sunny part of the world.—Jennie Sauvageot of Pailba, Queensland
Our home economists lightened Susan LeBrun’s savory pizza to make it a bit healthier. Topped with fresh shrimp and melted cheese, the delicious main dish from the Sulphur, Louisiana cook makes a timely supper with a special touch.
Writes Jennifer Neilsen of Williamston, North Carolina, “I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat.” Jennifer's creamy risotto makes a great side dish, but doubles as a meal-in-one as well.
Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame of Canton, Ohio
I had some leftover pineapple and decided to cook it with onion, tomato, soy sauce and a hit of brown sugar. The result was a zesty chunky sauce, ideal for chicken and rice.—Lee Ann Odell, Erie , Colorado
I made this all-in-one dish often for my children when they were growing up. Now, I fix it when baby-sitting my grandchildren...they love it, too. It's easy to cook in one pot on the stovetop.
—Janet Tucker of Bellevue, Ohio
“I like to slice the chicken into strips and serve them on a bed of salad greens on hot summer days. The chicken is great for cold sandwiches to take to work, too.” Eileen Rande - Farmington Hills, Michigan