"This new twist on an old favorite is great for company because it makes plenty," assures Debra Francis of Nathalie, Virginia. "The original recipe called for baked potatoes, but boiling them is quicker."
Serve this classic pasta toss withApricot-Glazed Green Beans from Nancy Mueller. "I like to add a little extra flavor to homegrown beans, and this is one of our favorite treatments," she writes from Bloomington, Minnesota.
Apricot preserves make the simple yet tasty coating for the veggies. Try this side dish alongside most any entree whenever time is tight.
These will please even picky eaters, so get ready to receive lots of compliments! “The cheese sauce is great with other veggies—like summer squash or potatoes, too." Crystal Sheckles-Gibson - Beespring, Kentucky
"I frequently serve this flavorful combination of fish, vegetables and cheese over a bed of rice," writes Sally Davis of Warren, Pennsylvania. "It's quick to assemble, and the foil packets make cleanup a breeze."
A succulent mixture of spinach, peppers and sunflower kernels gives extra-special flavor to these steak slices from Jetta Kaune of Ft. Huachuca, Arizona. "When I have time, I roast my own sweet peppers for the filling," she notes.
Serve the fast fillets alongside Green 'n' Gold Veggies shared by Opal Sanders of Glouster, Ohio. The buttery skillet side dish features beans, corn and green onions and works well with nearly any main course.
"I use canned corn and green beans when I'm really in a hurry," says Opal. Fresh corn is nice when it's available, too. Regardless, the results are always well received at get-togethers."
A mild orange glaze lets the taste of sweet potatoes shine through in this nut-topped side dish. "When I was dating my husband, my mother would make this whenever he'd come over for Sunday dinner," recalls Pauline Kelley of St. Peters, Missouri. "We've been married more than 40 years and he thinks I can make it almost as good as Mom did."