Freeze It: Mediterranean Tuna-Noodle Casserole

Posted by Adina Steiman

Of all the affordable casseroles out there, I think the tuna-noodle version takes the cake: it transforms a humble lunchtime staple, canned tuna, into a real dinner. I love this version because it gives you double the bang for your buck: there's enough for two baking dishes, so you can store one in the freezer for a rainy day, and serve the other tonight. And there are just enough fresh touches (red bell pepper, artichoke hearts) to make this version a cut above the classic.

How do you dress up all-American casseroles?

PREP: 35 minutes
TOTAL:55 minutes

GET THE RECIPE: Mediterranean Tuna-Noodle Casserole

Beef and Scallion Rolls

Posted by Regan Burns

Steak and veggies for dinner? Sounds good -- classic! But sometimes tradition needs a little shaking up. For a new twist on a dinnertime staple, try this innovative preparation. Steak becomes a neat wrapper for tender vegetables; the entire package gets a slightly sweet, Asian-inspired glaze. Served with stir-fried vegetables and maybe a little steamed rice, it's like takeout but much prettier!

How do you shake up tradition in the kitchen?

PREP: 30 minutes
TOTAL: 40 minutes

SEE THE RECIPE:
Beef and Scallion Rolls

ON THE SIDE:
Sauteed Bok Choy and Broccoli

Slow-Cooker Pulled-Pork Sandwiches

Posted by Regan Burns

Mmm... Just take one look at that gorgeous photo and try to tell me you're not instantly craving those meltingly tender, lightly spiced pork sandwiches topped with tangy red cabbage. Just like authentic wood-smoked barbecue, a dish like this takes time and patience -- lucky for me (and you) that our version slowly simmers in the slow-cooker while you're gone for the day. Fifteen minutes of prep work and you're ready to, well, set it and forget it! Talk about a no-fuss treat.

How are you enjoying our slow-cooker week?

PREP: 15 minutes
TOTAL: 8 hours 15 minutes

SEE THE RECIPE:
Pulled-Pork Sandwiches

ON THE SIDE:
Speedy "Baked" Beans

Bean Burritos

Posted by Sandy Gluck

Burritos can be filled with pretty much anything. These babies have rice, beans, cheese, and corn, and they are packed! What's more, they can be frozen. Let the freezer be your friend. Have a burrito tonight, and then one of those nights when you just feel like kicking back, pull some out of the freezer, bake them, and you're all set. If you're feeding a crowd, you might want to start off with some guacamole.

PREP: 1 hour
TOTAL: 1 hour

SEE THE RECIPES:
Bean Burritos
Guacamole
Mango Guacamole

Reheating From Frozen
Microwave and Oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.
Microwave Only: Remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.
Oven Only: remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

Pork and Green-Bean Stir-Fry

Posted by Regan Burns

I love ordering Chinese takeout, but so often it's overly salty and a little too oily to eat so late in the day. This recipe fills in perfectly. Not only is it quick, but minimal soy sauce and oil keep it healthy. Plus, I can toss in whatever extra veggies are sitting in my produce drawer -- last time I added some sliced mushrooms and scallions to the mix.

What do you put in your stir-fries?

PREP: 45 minutes
TOTAL: 45 minutes

SEE THE RECIPE:
Pork and Green-Bean Stir-Fry

ON THE SIDE:
Perfect White Rice

Country-Fried Steak with Green Beans and Rice

Posted by Emma Feigenbaum

I've been craving a lot of comfort foods now that the weather is getting chilly. I just want to snuggle up and eat the foods that my mom made me when I was a kid. Country-fried steak was always a hit in my house.

PREP: 35 minutes
TOTAL: 35 minutes

SEE THE RECIPE:
Country-Fried Steak with Green Beans and Rice

What food do you take comfort in?

Macaroni and Cheese

Posted by Caroline Wright

There is nothing family-friendlier than macaroni and cheese. Our recipe from our December 2005 is as crave-able as it gets: two types of cheddar, a creamy sauce, and a handful of ham. With the savory addition of a bit of sautéed onion and a pinch of cayenne, this mac and cheese means business. Divide this recipe between ramekins and save or freeze the remainder, or make enough for the whole family in a large, rectangular baking dish. Let’s face it: either way, there’ll be demands for seconds!

PREP: 30 minutes
TOTAL: 1 hour

SEE THE RECIPE:
Macaroni and Cheese

Spaghetti and Meatballs

Posted by Regan Burns

A great version of spaghetti and meatballs should be a staple in every cook's arsenal of recipes. It's a dish that pretty much everyone loves, and it's perfect for both family night and when company calls. This version is one of my favorites, and uses ground pork and ground turkey as the base for the meatballs. By the way, did you notice the prep and total time? Now that's quick!

PREP: 20 minutes
TOTAL: 40 minutes

SEE THE RECIPE:
Spaghetti and Meatballs

ON THE SIDE:
Crunchy Italian Salad

Chicken Tetrazzini

Posted by Sandy Gluck

Chicken, mushrooms, pasta, and cheese -- what could be bad? And to top it off, this one-pot dinner makes enough to feed eight, so you can serve dinner for four tonight and freeze a second casserole for that night when you just don't have time to plan a dinner. Freezer gold!

SEE THE RECIPE:
Chicken Tetrazzini

Other one-pot suggestions:
Cornbread-and-Beef Skillet Pie
Tomato and Sausage Risotto

One-Pot Meals: Cornbread-and-Beef Skillet Pie

Posted by Sandy Gluck

Who isn't a fan of one-pot meals? All of your ingredients go into one casserole, pot, or skillet, and come out as one delicious meal. They're perfect for busy weeknights, requiring only a quick prep and even faster cleanup.

I told you about our great tomato risotto on Tuesday, a classic Italian dish made in one (ish) pot. Check in throughout this week for more great suggestions for easy, streamlined meals. And you''ll find our October issue (due out soon!) chock-full of one-pot comfort foods, perfect for the fall season.

SEE THE RECIPE: Cornbread-and-Beef Skillet Pie
Saucy ground beef gets a topping of sour cream enriched cornmeal biscuits that cooks on top of the stove. While the beef simmers, the biscuits cook and since the dish is packed with vegetables it's all you need for dinner. Set out a trivet and serve right from the skillet.