Louise Graybiel, of Toronto, Ontario writes of her Beefy Shells and Cheese, “Boxed macaroni and cheese, store-bought salsa and canned beans make this kid-pleaser a snap to fix!” For a bonus, Louise likes to add shredded Monterey Jack or cheddar cheese to the dish for extra-cheesy fun!
Cranberry sauce and brown sugar create a tangy glaze for moist meatballs that are good as an appetizer or as a main dish over rice. "We love them so much, I prepare them year-round," says Joyce Bentley of Redlands, California.
"For a change from sandwiches, we like burritos-something many people don't consider in a brown-bag lunch," says Rhonda Cliett of Barton, Texas. "They're good cold or easy to heat if a microwave's available."
When it comes to convenience, Darlene Brenden has dinner in the bag. The Salem, Oregon cook measures dry noodles and a mixture of spices into separate plastic bags, then stores them in a paper bag with canned stewed tomatoes. This "pantry kit" gives her family a head start on a hearty meal. "Since I work late occasionally," she says, "they just have to brown ground beef, and soon dinner is simmering."
The recipe for this creamy, chili-like dish was passed down through our church years ago. It's so warm and filling that we often prepare it when we take skiing trips to Colorado. It can be served over corn chips and eaten with a fork...or kept warm in a slow cooker and served as a hearty dip at parties.
-Laurie Withers, Wildomar, California
“When we go camping, we put frozen steaks in the marinade in a sealed plastic container at the bottom of our cooler. By the second night, they’re thawed, tender and ready to cook.” —Louise Graybiel, Toronto, Ontario
With refreshing vegetables and zippy beef and beans, these stuffed peppers stand out from any others. This tasty dish is so easy to make, I serve it often during summer and fall, much to my family's delight. —Nancy McDonald, Burns, Wyoming