At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. —Tamra Parker, Manlius, NY
An easy five-ingredient spread adds great flavor to these roast beef sandwiches from June Formanek. "We made these many Sunday evening when we wanted a simple supper. Add a beverage and light dessert for an easy meal," says Belle Plaine, Iowa cook.
"The recipe for this sausage roll has been in my family for years," says Luella Drake of Auburn, Indiana. "A tube of refrigerated pizza dough makes it quick and easy, but it tastes like it took hours to prepare."
When my neighbor prepared these large full-flavored sandwiches, I had to have the recipe. Strips of catfish are treated to a zesty Cajun cornmeal breading, then served on a bun with packaged broccoli coleslaw mix dressed in a homemade sauce. —Mildred Sherrer
Fort Worth, Texas
Violet Beard of Marshall, Illinois seasons fish fillets with lime juice and lemon-pepper before charbroiling them on the grill. A simple mayonnaise and honey-mustard sauce puts the sandwiches ahead of the rest.
If you're looking for a satisfying sandwich, this sensational stromboli is sure to measure up. Filled with deli turkey, Swiss cheese and sauteed peppers, refrigerated pizza dough makes it a snap to assemble.
Every year, my grandma hosts a family reunion where these flank steak subs steal the show. They're topped with a "special sauce" that requires only three ingredients. For a quick dinner, serve them with coleslaw and macaroni salad from the deli.
Inspired by the turkey salad at a local deli, I developed this version to suit my family's tastes. You can serve it on whole-grain bread for a filling meal or on croissants for an elegant luncheon. Precooked bacon and leftover turkey make it a snap to fix.
My favorite appetizer is a raspberry-glazed cheese ball, so I used similar ingredients to dress up a plain grilled cheese sandwich. The quick combination was unique but delicious, and it became a popular request in my house.
I received this recipe from my grandmother. The rich open-faced treats are great with a green salad, but I've also cut them into quarters to serve as hors d'oeuvres. To save time, make the crab-mushroom topping early in the day and store it in the refrigerator.
When we have chicken for dinner, I cook extra for these full-flavored roll-ups. Featuring Caesar salad dressing, cream cheese, red pepper, black olives and a hint of garlic, the wraps are perfect alongside corn on the cob and a green vegetable.
I enjoy watching gourmet cooking shows on television. As a mother of five, I find those time-consuming dishes don't fit my busy schedule. After seeing a chef create a sandwich and cheese sauce on one program, I came up with this quick version. It's been a hit in my house ever since.