When it comes to food, I'm all about anything in a pocket—pita bread, bierocks, empanadas and more. These Italian-inspired turnovers are great for dinner and even better the next day. For smaller ones, use a single crescent roll with a level tablespoon of filling.
My father dreamed up this curry and chutney combination. Now my family cooks it on road trips—in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. —Dina Moreno, Seattle, WA
Ground chicken is perked up with onion, chopped peanuts and carrots for these delectable chicken burgers that can be served year-round. As Betty Carr attests from Huntsville, Ohio, “These sandwiches may take a little more work than the regular burger, but the taste is worth it.”
It's been 25 years since I cut this recipe out of a newspaper, and I've made it countless times since then. We like it so well that I always boil the leftover turkey bones and freeze the broth with turkey meat in quart containers, so it's available whenever I want to make soup.
We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa
"This pretty summer salad is a snap to make, but it looks as though you fussed," writes Sue Zimonick of Green Bay, Wisconsin. The slightly tart dressing also serves as a basting sauce, which gives the thin slices of tender chicken breast a nice fruit flavor.
Seasonings and a splash of lime make this chicken something special, writes Carma Blosser from Livermore, Colorado. “It is also really tasty in salads and sandwiches and can also be prepared on an indoor grill.”
TIP: MAKE EXTRA PIECES TO FREEZE IN INDIVIDUAL SERVINGS AND KEEP ON HAND FOR DROP-IN GUESTS, CARMA SUGGESTS.
Thyme seasons this quick skillet entree from Lois Crissman of Mansfield, Ohio. She serves the tender browned chicken breasts, colorful sliced carrot and zucchini and savory sauce over spaghetti for a pleasing pasta meal.