Wondering what to do with all her garden zucchini, Jennifer Magrey of Sterling, Connecticut came up with this versatile and colorful salsa: “I also serve it on crackers, burgers, chips, baked potatoes or over cream cheese as a spread!”
It’s hard to believe meatballs this juicy, flavorful and tender could be low in fat and calories—and sized just right for two. Thanks to our Test Kitchen for a zesty meal mainstay that can double as an appetizer.
Here's a fun no-fuss way to fix dessert for one. Simply cook fresh peach slices with lemon juice, brown sugar and almond extract and bake inside a folded flour tortilla. It's sure to sweeten any meal. The recipe was submitted by Ann Sobotka of Glendale, Arizona.
My family loves dividing up this super-easy sandwich that's brimming with great spinach and onion flavor. Refrigerated pizza dough shaves minutes off prep time and creates a golden brown crust. The cheesy slices taste terrific warm or cold, so they're great for lunches, picnics or trips. —Mary Nichols
Denver, New Hampshire
Our Test Kitchen combines sweet, crunchy pea pods with tangy cream cheese for this one-of-a-kind appetizer. The cute, little “boats” are just enough for two, but the recipe is easy to increase for guests.
Served in a footed glass, this refreshing appetizer is pretty enough for a formal dinner. "To change it into a main dish, I combine the ingredients and serve them on a tortilla along with shredded lettuce and sour cream," writes Patricia Clark from Lake Forest, California.