I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.
Treat your taste buds to this easy-to-make classic—bursting with Mediterranean goodness. It’s satisfying served with the versatile sauce. But it won’t weigh you down.—Marilee Anker, Chatsworth, California
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
Our family adores autumn and anything to do with pumpkins! We all love this recipe because it is warm and comforting. It's so easy to put together on a cool fall evening after a day of work or raking leaves. —Mandy Howison, Renfrew Pennsylvania
It's fun for me to have my family together so I can prepare their favorite foods, like this saucy barbecued chicken. The moist and plump pieces always bring enthusiastic compliments from our four grown children and three grandkids.
Meet the Cook: This is a special meal in our house - as soon as I get ribs, I know which dish my family will ask me to make.
My husband and I have three children, ages 8, 6 and 3. So I've automatically learned to be a versatile cook!
-Joanne ShewChuk, St. Benedict, Saskatchewan
Meet the Cook: There were seven of us children when I was a girl, and I was the second oldest. I began cooking as soon as I could reach the stove and stir a pot.
I'm a widow, so I usually make this for large gatherings. It's so quick and easy. The recipe was given to me when my husband and I were caring for foster children who enjoyed beef dishes. I've been fixing it ever since.
-Shirley Max, Cape Girardeau, Missouri
A casual dinner turns into a bow-tie affair when I toss pasta, mushrooms, pepperoni and tomato sauce together. This recipe is my version of a favorite restaurant dish. —Dawn Onuffer, Crestview, Florida
Thanksgiving has never been the same since I tried this recipe. I have made it for the past 3 years, and it never fails to impress both in presentation and taste. This is a true showstopper!—Nancy M. Niemerg, Dieterich, IL