These quick-and-easy wraps, with a fresh combination of creamy Havarti, turkey and veggies, have it all. They taste light, healthful and delectable, but will definitely fill you up, too. Serve with a salad, fruit or a bowl of soup. Kay Hedrick - Gibsonville, North Carolina
For a change of pace, Rick suggests swapping out the green pepper in these tasty sloppy joes for an Anaheim, if available. Long and lighter green in color than a bell pepper, Anaheim peppers have just a hint of a bite. —Rick Bolte, Montclair, California
After making these sandwiches, you'll never order the fast-food kind again. Marinating the chicken overnight in buttermilk gives it a wonderful taste and tenderness. The zippy breading is golden and crispy.
—Gregg Voss of Emerson, Nebraska
There’s plenty of sweet and a little heat from the chipotle pepper in this family-friendly shredded beef. Add your favorite barbecue sauce or stir things up each time you make it by varying the flavor to see which way you like it best. —David Kleiman, New Bedford, Massachusetts
I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, cut into small dice. —Cindy Beberman, Orland Park, Illinois
While the soup simmers, Jo assembles tasty Mozzarella Tuna Melts. "Our daughter's home economics teacher shared the recipe for these all-American favorites," she notes.
Using a mini food processor to chop the celery and onion for the filling helps shave preparation time. Then Jo just pops the sandwiches in the oven.
During the summer months, our three children keep me plenty busy. So it's a welcome relief when my husband volunteers to cook out. These chicken sandwiches are his specialty! —Claire Batherson, Westchester, Illinois