Chiles Rellenos Squares
My family requests this chile relleno regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California
Golden Chicken Nuggets
The ultimate bite-size treats, chicken nuggets get the star treatment when you make them at home. I usually serve these herb-breaded baked bites with a sweet-and-sour sauce for dipping. —Karen Owen, Rising Sun, Indiana
Ham Salad
I first made this for a shower...everyone raved about it. Now when I go to a potluck, I take it, and copies of the recipe. —Patricia Reed, Pine Bluff, Arkansas
Makeover Deviled Eggs
This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Tarragon Tuna Salad
It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. —Billie Moss, Walnut Creek, California
Avocado Turkey Salad
Grape tomatoes and avocado chunks add pretty color and fresh flavor to this main-dish salad. In a pinch, substitute half-and half or milk for the whipping cream, adding a teaspoon at a time until you get the desired consistency. —Taste of Home Test Kitchen
Couscous Tabbouleh with Fresh Mint & Feta
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains such as barley or quinoa work well too. —Elodie Rosinovsky, Brighton, Massachusetts
Marty's Bean Burger Chili
My husband and I met while working the dinner shift at a homeless shelter that served my chili. I’ve revised the chili using bean veggie burgers. —Marty Nickerson, Ellington, Connecticut
Lemon-Marinated Antipasto
When I found this make-ahead recipe, it spoke to my Italian heart. I like to serve crusty Italian bread on the side to soak up the awesome dressing.—Nancy Beckman, Helena, Montana
Greek Deli Kabobs
Marinated cheese, veggies and meat team up in a fun and fresh appetizer that's a snap to make. —Vikki Spengler, Ocala, Florida
Fresh 'n' Fruity Salmon Salad
Celebrate spring with a light and nutritious salad perfect for a lady's lunch. If you like, customize the salad with a berry-flavored goat cheese. —Shelisa Terry, Henderson, Nevada
Italian Herb-Lentil Patties with Mozzarella
My family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it. —Geri Lucas, Oldsmar, Florida
Bacon Caprese Salad
In summer, I am always looking for ways to use the fresh basil and tomatoes that grow in my herb garden. This recipe combines the two flavors in a wonderful salad that you can make any time of year! —Mary Ann Turk, Joplin, MO
Lime-Marinated Shrimp Salad
Ceviche is a seafood dish of raw fish marinated in citrus juice, which “cooks” the fish without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin
Slow Cooker Chicken Taco Salad
We use this super duper chicken across several meals including tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings. —Karie Houghton, Lynnwood, Washington
Berry Turkey Sandwich
Sliced fresh strawberries, Swiss cheese and a nutty cream cheese spread make this turkey sandwich different. Try it on whole wheat, oatmeal or sunflower seed bread. It's tasty and easy to put together. —Edward Meyer of Arnold, Missouri
Cashew-Curry Chicken Salad
My husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This greek yogurt chicken salad has become one of our favorites to take on trips to the beach. —Janine Cooper-Moren, Portland, Oregon
Hoisin Meatballs
These meatballs are braised in hoisin sauce and cabernet sauvignon for a delicious, rich sauce. If you prefer not to use wine, substitute beef broth. —Lisa de Perio, Dallas, Texas
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Sue Stetzel