When it’s springtime in the South, cabbage is plentiful and we use it. One of our favorite recipes is this combo of Asian slaw and barbecue chicken. Plus, it's easy to halve or double the servings as needed. —Paula Todora, Fort Worth, Texas
This recipe puts a different spin on traditional chicken noodle soup. I like to use cheese tortellini instead of plain noodles for a pleasant and filling change of pace. This easy creation has become a family favorite that I can count on often. —Jean Atherly, Red Lodge, Montana
A few tubes of reduced-fat crescent rolls make this impressive recipe a snap. I fill the ring with chicken salad, and serve warm slices with mustard-flavored mayonnaise. —Rebecca Clark of Warrior, Alabama
I love the chicken roll-ups my mom made for special occasions, filled with spinach and cream cheese. My own kids wouldn't eat those, so I came up with a pizza-flavored variety the whole family enjoys. —Tanja Penquite, Oregon, Ohio
"I had a rich pasta dish similar to this at a restaurant," recalls Dana Simmons of Lancaster, Ohio. " It was so unique that i tried to duplicate it at home a few days later. This is remarkably close, but not as fussy because it uses ready-made ingredients rather than being made from scratch."
"When a girlfriend came home from the hospital with her newborn, I sent over this freezer casserole," recalls Jamie Valocchi, Mesa, Arizona. "She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken," she suggests.
Who says you can't have a taste of the tropics on a weeknight? "A good friend gave me this recipe a year ago and I have made it many times since then. My husband and three sons rave about it." – Kara Cook, Elk Ridge, Utah
Laced with lemon and simmered in white wine, this easy stovetop entree couldn’t be more elegant. An added bonus? It fills the house with a wonderful aroma.
“Just add a salad, bread and veggies and this makes a great meal for company,” says contributor Cynthia Heil of Martinez, Georgia.
You won't believe how delicious, yet how easy this dish is. We tasted it for the first time when our son's godparents made it for us. Even my grandmother—who's 95 years old—likes to serve this creamy dish for luncheons with friends! —Vicki Schlechter, Davis, California