After I ate something like this at a local Italian restaurant, I figured out how to make it at home for my family. Now I serve it a lot since it's so quick to make—and they're so happy I do. —Kathie Wilson, Warrenton, VA
Everyone cleaned their plates when my mother made these succulent tangy sweet pork chops when I was growing up. Now, I get the same results when I serve them to my family alongside applesauce and au gratin potatoes.
We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! —Taste of Home Test Kitchen
There are just 57 milligrams of sodium in each cup of this thick fresh-tasting spaghetti sauce created by our Test Kitchen staff. Compare that to commercially prepared spaghetti sauces, which can contain as much as 900 milligrams per cup!
Anaheim chilies are the top crop in New Mexico. I roast them to use in a variety of dishes. Peppers give this down-home stew a wonderful rich flavor my family loves.—Mary Spill, Tierra Amarilla, New Mexico
These nicely spiced fillets are sure to win you a boatload of compliments! "I got the original recipe from a chef in the culinary arts department of a college where I used to work," recalls reader Dolores Barnas from Basdell, New York.
People think I fussed when I serve these packets. Individual aluminum foil pouches hold the juices in during baking to keep the herbed chicken moist moist and tender. It saves time and makes clean up a breeze.—Edna Shaffer, Beulah, Michigan
This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.—Betty Jean Boyd, Wilmington, Delaware
This speedy stovetop entree is special enough to serve company, yet easy enough for everyday. The moist chicken gets wonderful flavor from a sweet sauce made with strawberry jam, dried cranberries and pineapple juice. I like to serve it with rice pilaf, peas, a garden salad and cloverleaf rolls.
-Kathy Rairigh, Milford, Indiana