60-Minute Dinners That Are Worth the Extra Effort

Deep-Dish Sausage Pizza

My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband, our family and me. —Michele Madden, Washington Court House, Ohio

Smoky Sweet Potato and Black Bean Enchiladas

My hearty, delicious and nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week! —Elizabeth Lindemann, Salem, Massachusetts

French Onion Soup

My daughter and I enjoy spending time together cooking, but our days are busy so we appreciate quick and tasty recipes like this one. Hot and delicious, this soup hits the spot for lunch or dinner. —Sandra Chambers, Carthage, Mississippi

Duck Breasts with Apricot Chutney

When serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste of Home Test Kitchen

Roasted Veggie Strudel

Roasted Brussels sprouts and potatoes go so well with bacon and Brie in my shortcut strudel. I leave potato skins on for extra flavor and texture. —Carole Holt, Mendota Heights, Minnesota

Chorizo & Chipotle Stuffed Cabbage Cups

Our family and friends enjoy Polish recipes, and my hubby loves Mexican, too. I created delicious cabbage rolls that highlight the warm and inviting flavors of both cultures. —Brenda Watts, Gaffney, South Carolina

Spicy Thai Coconut Chicken Soup

For national soup month in January, I came up with a new recipe every day. This one is my favorite! It’s so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. —Diane Nemitz, Ludington, Michigan

Stuffed Meat Loaf Slices

This is a family favorite requested for special occasions. We received it from a fellow faculty member when my husband and I were in our first years of teaching. —Judy Knaupp, Rickreall, Oregon

Fontina Rolled Chicken

Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. —Tammy Rex, New Tripoli, Pennsylvania

Mushroom & Leek Pie

In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. —Vickie Woods, Salem, Oregon

Beef Tenderloin with Pomegranate Chutney

When I want to show family and friends some culinary love, I roast a tenderloin and serve it with a sweet-tart pomegranate and apple chutney. —Devon Delaney, Westport, Connecticut

Beef Cabbage Roll-Ups

Cooking up original recipes is a hobby of mine. My version of classic cabbage rolls is delicious served over rice or noodles. —Irma Finely, Lockwood, Missouri

Spinach-Stuffed Pizza

I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. —Nancy Gilmour of Sumner, Iowa

Zucchini Boats

Stuffed zucchini boats are quick, easy and low-carb, making them the perfect vessel (literally) for your garden's summer bounty.

Meat Shell Potato Pie

Guests always comment on the presentation and flavor of this delightfully different dish. —Julie Sterchi, Flora, Illinois

Easy Chiles Rellenos Casserole

I love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you a big pepper taste in every meaty bite. —Nadine Estes, Alto, New Mexico

Creamy Scallop Crepes

These savory crepes feel so elegant for the holidays. I like to add a fourth teaspoon of fresh dill weed to the crepe batter. —Doreen Kelly, Hatboro, Pennsylvania

Ham and Leek Pies

I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. —Bonny Tillman, Acworth, Georgia

Cornmeal Fried Chicken

Our cornmeal fried chicken recipe proves that comfort food can also be wholesome! This oven-fried chicken recipe yields a crunchy coating and delightfully juicy meat.

Chicken Florentine Meatballs

Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan

Turkey and Mushroom Potpies

I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Lily Julow, Lawrenceville, Georgia

Easy & Elegant Tenderloin Roast

I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper—just add the tenderloin and pop it in the oven. In an hour or so you’ve got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio

Shrimp Enchiladas

These wholesome shrimp enchiladas feature a delicious spinach-and-cheese filling.

Muffin-Cup Cheddar Beef Pies

My kids love these beef rolls so much. I always make extra since they heat up so quickly. I give the kids their choice of dipping sauces—spaghetti sauce or ranch dressing are the top picks. —Kimberly Farmer, Wichita, Kansas

The South in a Pot Soup

With black-eyed peas, sweet potatoes, ground beef and comforting spices, this soup has every wonderful memory from my childhood simmered together in one tasty pot. —Stephanie Rabbitt-Schapp, Cincinnati, OH

Hearty Chickpea Potpie

This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan

Mom's Roast Chicken

This is the best way to cook a whole chicken. It roasts up super juicy with crisp, golden skin. This chicken is simply seasoned, but packs in so much flavor. —James Schend, Pleasant Prairie, Wisconsin

Pasta with Creamy Fennel Sauce

When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California

Whole Wheat Veggie Pizza

A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana

Sage Chicken Cordon Bleu

It's nice to surprise the family with special meals like this during the week. I usually double the recipe so we can enjoy leftovers the next day. —Martha Stine, Johnstown, Pennsylvania

Great Pork Chop Bake

A friend brought this hearty meat-and-potatoes bake to our home when I returned from the hospital with our youngest child. Since then, we have enjoyed the recipe many times. It's a snap to throw together on a busy day, then pop into the oven to bake. The tender chops, potato wedges and golden gravy are simple and satisfying. —Rosie Glenn, Los Alamos, New Mexico

Southern Seafood Gumbo

I tasted a similar dish at a local restaurant and later duplicated it pretty closely. I trimmed it down a bit and no one in my family seemed to mind. —Susan Wright, Champaign, Illinois

Veggie Calzones

Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. —Lee Ann Lowe, Gray, Maine

Chicken Noodle Soup

You don’t need a whole chicken to make homemade chicken noodle soup. Here's how to make it with bone-in chicken, chewy egg noodles and an aromatics-infused broth.

Cranberry Chipotle Chicken Enchiladas

Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet, a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. —Julie Peterson, Crofton, Maryland

Lemony Roasted Chicken and Potatoes

This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. —Sherri Melotik Oak Creek, Wisconsin

Pleasing Potato Pizza

I first heard of this distinctive pizza after a friend tried it at a restaurant. It inspired me to come up with my own recipe. The way the slices disappear, there’s no doubt about this pizza’s potatoey goodness. —Barbara Zimmer, Wanless, Manitoba