Garden-Fresh Chef Salad
For a lot of the year, I can use my garden's produce when I make this cool salad. In spring, it's fresh greens and radishes, and in summer, we have tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio
Baked Teriyaki Pork & Veggies
Minimal preparation makes this dish easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice or noodles. —Billie Pock, Spring Creek, Nevada
Angel Hair Primavera
I love to make this when summer is in full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same. —Tre Balchowsky, Sausalito, California
Garlic-Roasted Chicken and Vegetables
The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It’s my favorite way to roast chicken. —Jessica Pardalos, Shelton, Washington
Pineapple Pork Stir-Fry
There’s no need for takeout when you’ve got this recipe in your collection. Omit the cayenne pepper if serving young kids. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Beef Tenderloin with Roasted Vegetables
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! —Janet Tucker, Bellevue, Ohio
Glazed Baby Carrots
For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. —Anita Foster, Fairmount, Georgia
Chicken Veggie Packets
People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold the juices in during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan
One-Skillet Pork Chop Supper
My husband, Clark, and I reserve this recipe for Sundays. It’s comforting and quick. —Kathy Thompson, Port Orange, Florida
Beefy Minestrone
I know lots of minestrone recipes don’t contain meat, but my husband thinks a meal is only a meal if it contains some sort of meat. Consequently, this is the perfect meal. It strikes that balance of flavorful, healthful and soul-satisfying. —Juli Snaer, Enid, Oklahoma
Veggie-Cashew Stir-Fry
Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies has always been a struggle until I whipped up this stir-fry one night. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio
Tarragon Chicken
I was pleased with how fresh-tasting this dish was. Serve it with crusty French bread to soak up all the delectable sauce. —Shanelle Lee, Ephrata, Pennsylvania
Herb-Buttered Baby Carrots
The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho
Slow-Cooker Faux Prime Rib Roast
This is my first original recipe. I wanted to see if I could do something similar with a less expensive cut of meat. The Faux Prime Rib Roast can also be baked in a covered Dutch oven at 350° for about 1-1/2 hours or until 165°. The beef is also delicious served with regular or horseradish mashed potatoes. —Kimberly Kuhlman, Bryan, Texas
Whole Grain Chow Mein
My kids are picky eaters, but teriyaki and hoisin sauces work wonders with them. They love the meatballs, and I swap the noodles for whole grain pasta. —Kelly Shippey, Orange, California
Creamy Red Pepper Veggie Dip
I received this, my go-to veggie dip recipe, from a college roommate. Thick and creamy with just a touch of sweetness, it's always a winner. —Lynne German, Woodland Hills, California
Aberdeen Beef Pie
Set in the middle of the table, this hearty beef pie will be the center of attention. With chunks of tender beef and tasty vegetables under a flaky pastry crust, this is pure comfort food. —Peggy Goodrich, Enid, Oklahoma
Vietnamese Chicken Meatball Soup with Bok Choy
Throughout Vietnam there are many kinds of soups, “canh,” served all year long. I particularly love enjoying this warm, flavorful bowl of Vietnamese chicken soup on laid-back weekends, but it’s also great for lunch. It’s the perfect bok choy soup, too! —Brenda Watts, Gaffney, South Carolina
Roasted Vegetables with Sage
When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.—Betty Fulks, Onia, Arkansas
Hearty Homemade Chicken Noodle Soup
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas
Teriyaki Beef Roast
My father and I created this pot roast with a hint of Japanese flair. It will make your taste buds dance! —Mary Flurkey, Golden, Colorado
Glazed Ranch Carrots
We love these tasty ranch carrots. The side dish relies on packages of baby carrots and ranch dressing mix, so there's no time-consuming prep. —Marion Reed, Omak, Washington
Sausage & Kale Lentil Stew
I first made a pot of this awesome soup when visiting my sister and her family. —Tiffany Ihle, Bronx, New York
Fresh Green Bean Salad
I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado
Beef Roast Dinner
Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!—Sandra Dudley, Bemidji, Minnesota
Marmalade Candied Carrots
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
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Christina Herbst