RecipesSpinach and Sausage Egg Bake I’ve made this recipe for my coworkers, and it’s always gone in no time. Leftovers are good, too. Pop a serving in the microwave for a few seconds, and it’s just as good as fresh. —Paula Crockett, West Columbia, South Carolina
RecipesTurkey Chili with Penne This turkey chili easily turns into a vegetarian dish by leaving out the meat or replacing it with soy crumbles. A topping of goat cheese makes this full-flavored chili stand out from others. —Patricia Burk, North Canton, Ohio
RecipesMediterranean Chicken with Spaghetti Squash Brimming with classic Mediterranean ingredients, this restaurant-quality dish will be an instant dinnertime hit. Serve it with a quick salad for a complete meal. Jayne Martin — Strathclair, Manitoba
RecipesSlow-Cooked Lemony Spring Veggies These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish the dish with a sprinkle of chives. —Taste of Home Test Kitchen
RecipesOven-Dried Tomatoes We owned an organic greenhouse and business where we taught classes. I had 100 tomato varieties to work with, so I started oven-drying them and taught my students how to do it as well. —Sue Gronholz, Beaver Dam, Wisconsin
RecipesMarinated Cheese with Peppers and Olives Cheddar cheese, red peppers and pitted ripe olives make a tasty, rustic appetizer when marinated overnight and served with decorative toothpicks. —Polly Brunning, Thaxton, Virginia
RecipesChicken Pesto Roll-Ups One night I looked in the refrigerator and pondered what I could make with chicken, cheese, mushrooms and pesto. This pretty dish was the result. Add Italian bread and a fruit salad for a complete meal! —Melissa Nordmann, Mobile, AL
RecipesGrilled Steaks with Marinated Tomatoes The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.—Anna Davis, Half Way, Missouri
RecipesZippy Turkey Zoodles Eating healthy doesn’t mean sacrificing flavor—and these spiced-up zoodles prove it. If you don’t have a spiralizer, simply slice the zucchini julienne-style. —Elizabeth Bramkamp, Gig Harbor, Washington
RecipesBlack Bean Chili For a quick satisfying meal, ladle up big bowlfuls of this vegetarian chili. Fresh cornbread is a delicious accompaniment. —Pat Stanley, Canby, Minnesota
RecipesPatriotic Taco Salad When my daughter asked to have a patriotic theme for her July birthday party, I made this refreshing dish. If you want to prepare your salad in advance, omit the layer of chips and serve them on the side so they don’t get soggy. —Glenda Jarboe, Oroville, California
RecipesColorful Caesar Salad We guarantee you’ll enjoy our take on this classic salad. The dressing can be prepared up to 3 days in advance. &mash;Taste of Home Test Kitchen, Milwaukee, Wisconsin
RecipesSausage Kale Soup This zesty Italian soup is sure to become a favorite with your guests—just as it has with mine. The spicier the seasoning in the sausage, the better the soup. —Nancy Dyer, Grover, Oklahoma
RecipesQuick Shepherd’s Pie Shepherd’s pie is great with leftover homemade mashed potatoes, but it’s tasty with ready-made mashed potatoes too. —Jennifer Early, East Lansing, Michigan
RecipesHam Potato Puffs This is a different way to use up leftover mashed potatoes. It was an instant hit with our teenagers. —Brad Eichelberger, York, Pennsylvania
RecipesBalsamic Chicken and Peppers Valerie Moore of Olathe, Kansas likes using a colorful blend of peppers to brighten her skillet specialty—and a little balsamic vinegar to flavor the tender chicken. If you prefer a stronger flavor, add a little more!