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I love that this veggie-loaded frittata combines seriously nutritious ingredients into a filling dish I can serve as breakfast, lunch or dinner—and is still delicious even as leftovers! —Deborah Jamison, Austin, Texas
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I recently became a fan of tilapia. The mild taste makes it easy to top with our favorite ingredients. And it’s low in calories and fat. What’s not to love?
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Squash is one of our favorite vegetables, and this is my husband's preferred fall dish. He looks forward to it all year! —Kim Caputo, Cannon Falls, Minnesota
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On busy weeknights, I neither want to spend more than 30 minutes preparing dinner nor do I want to wash a towering pile of dishes. This recipe delivers on both counts without having to sacrifice on flavor!
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We found the perfect fall dish—pork roast with apples—and you won’t believe how easy it is to make.
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If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served warm or cold.
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Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia
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I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser.
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A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
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My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. —Linda Trammell, Kingston, Missouri
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Apple cinnamon overnight oats is one of the easiest and quickest breakfasts you can prepare. It's full of wholesome oats and apples, with no added sugars, so the whole family can enjoy it.
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Fresh, vibrant tomato feta salad brings together the best of summer’s flavors in every bite.
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I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like the classic Cobb salad. I've replaced typical chicken with crunchy falafel that's just as satisfying. —Jenn Tidwell, Fair Oaks, California
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My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli.
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Here's a recipe for white cheddar mac and cheese that's better than any box. The secret: Add a dash each of garlic powder and chipotle powder for a savory kick.
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We enjoy this colorful frittata often. Wedges are not only great for breakfast or brunch, but also for a tasty meatless dinner. The sour cream gives the eggs great flavor. —Teri Condon, Burley, Idaho
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My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread.
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We put a gluten-free twist on a classic Middle Eastern salad by using quinoa instead of bulgur. Our quinoa tabbouleh recipe features a protein-packed superfood, crisp veggies, fresh herbs and an easy lemon vinaigrette.
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This lemon garlic shrimp recipe highlights the naturally sweet flavor of shrimp with a sauce made with bright lemon, savory garlic and smoky cumin. Enjoy it as a low-carb meal or add hot pasta to make it a filling weeknight dinner.
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If you’re stuck for ideas on what to do with chicken breasts, get inspired with this chicken piccata recipe that brings the cutlets to life with citrusy lemon flavors and a creamy butter sauce.
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