My husband never tires of this hearty pierogi casserole, no matter how many times I serve it. It's great for potlucks, too! —Margaret Popou, Kaslo, British Columbia
I came across this recipe in a newspaper years ago and it’s been a hit at our house ever since. It’s a flavorful and fast meal for Lent that appeals to all ages. — Cindy Ragan.
I always have the ingredients for this cheesy bean burrito recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime. —Beth Osborne Skinner, Bristol.
Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman.
This fragrant, spicy vegetable stew can be served over couscous or with warm pita bread. Try topping the Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe.
Timesaving ingredients such as prepared spaghetti sauce and frozen ravioli make it a cinch to fix. Children can help you assemble this one. —Mary Ann Rothert, Austin, Texas
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce.
My bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado