I LOVE chili verde and order it whenever I can at restaurants and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house.—Julie Rowland, Salt Lake City, Utah
"We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe," relates Virginia Krites of Cridersville, Ohio. "The colorful vegetables give this dish a perky look to match its flavor."
In Storm Lake, Iowa, Pat Botine surrounds this moist pork roast with a pretty combination of carrots and onion. It feeds a family of four with plenty left over for dishes later in the week. And since the creamy gravy is served at the table, the leftover pork is easy to use.—Pat Botine, Storm Lake, Iowa
Shannon Talmage of Alexandria, Indiana combines tenter strips of pork with pineapple and sweet peppers in this colorful entree that's not too sweet or too sour. It gets a little zip from red pepper flakes and is sure to perk up any meal.