Meet the Cook: Even before it got cold outside last fall, my husband had asked me to make this stew twice. In fact, here at home, our name for it is "Tom's Favorite Stew".
We're the parents of two children - a 9-year-old boy and 8-year-old girl.
-Linda Schwarz, Bertrand, Nebraska
Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family. “Even our pickiest eater loves these with the sweet-spicy fruit salsa. Yum!”
Lisa Eaton - Kennebunk, ME
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen
A woman in our congregation shared the recipe for these delicious burritos. They soon became a fast favorite in our home, and when I serve them at church potlucks, they disappear fast.—Kathy Ybarra, Rock Springs, Wyoming
I started making this recipe when we moved from Idaho to Kentucky. It gets so hot here that we use our outdoor grill as often as possible to keep the kitchen cool. My husband loves this juicy steak and its tasty sauce. I like that I can have it ready to marinate in no time. —Karma Henry, Glasgow, Kentucky
This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.—Darlene Morris, Franklinton, Louisiana
Whether you broil this tasty steak—or slap it on the grill, the acid in the marinade’s lime and pineapple juice will help tenderize it. Pair with sweet potatoes for a colorful, hearty summer hit! —Roxanne Chan, Albany, California
This tasty main dish is as quick and easy to assemble as tacos. Marinating the meat overnight makes it very tender. We like the hearty and flavorful steak slices. I serve the fajitas with Spanish rice, refried beans and a gelatin dessert.
-Pamela Pogue, Quitman, Texas
Since this recipe fills four 13-inch x 9-inch baking dishes, it's perfect for feeding a gang. I set out small bowls of shredded cheddar cheese, diced onions and diced tomatoes so folks can add their own garnishes.
-Richard Clements, San Dimas, California