Taste of Home Easy Weeknight Dinners: 316 Family Favorites: An Entree for Every Weeknight of the Year!

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30 MINUTES TO DINNER

Start here if you have only a half hour until dinnertime.

BBQ MEAT LOAF MINIS

These are so simple—even kids can prepare meat loaf in muffin cups. But depending on their ages, you might want to do the actual baking. For extra spice, add 2 teaspoons chili powder and serve with mild or moderate salsa.

—LINDA CALL FALUN, KS

START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS

1 package (6 ounces) stuffing mix

1 cup water

2 tablespoons hickory smoke-flavored barbecue sauce

1 pound ground beef

1 cup (4 ounces) shredded cheddar cheese

Additional hickory smoke-flavored barbecue sauce, optional

1. Preheat oven to 375°. In a large bowl, combine stuffing mix, water and 2 tablespoons barbecue sauce. Add the beef; mix lightly but thoroughly. Place ¹/3 cup beef mixture into each of 12 ungreased muffin cups, pressing lightly.

2. Bake, uncovered, 18-22 minutes or until a thermometer reads 160°. Sprinkle tops with cheese; bake 2-4 minutes or until the cheese is melted. If desired, serve with additional barbecue sauce.

BASIL-BUTTER STEAKS WITH ROASTED POTATOES

A few items and 30 minutes are all you’ll need for this incredibly satisfying meal. The two-ingredient basil butter gives these steaks a very special flavor.

—TASTE OF HOME TEST KITCHEN

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

1 package (15 ounces) frozen Parmesan and roasted garlic red potato wedges

4 beef tenderloin steaks (1 ¹/4 inches thick and 6 ounces each)

¹/2 teaspoon salt

¹/2 teaspoon pepper

5 tablespoons butter, divided

2 cups grape tomatoes

1 tablespoon minced fresh basil

1. Preheat oven to 425°. Bake potato wedges according to time given on package directions.

2. Meanwhile, sprinkle steaks with salt and pepper. In a 10-in. cast-iron skillet, brown steaks in 2 tablespoons butter. Add the tomatoes to skillet. Bake, uncovered, 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

3. In a small bowl, combine basil and remaining butter. Spoon over steaks and serve with potatoes.

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SOUTHWESTERN GOULASH

I had some extra cilantro in the fridge and didn’t want to throw it away. Instead, I came up with a Southwest-inspired soup using ingredients I had on hand. The whole family liked it.

—VIKKI REBHOLZ WEST CHESTER, OH

START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS

1 cup uncooked elbow macaroni

1 pound lean ground beef (90% lean)

1 medium onion, chopped

1 can (28 ounces) diced tomatoes, undrained

²/3 cup frozen corn

1 can (8 ounces) tomato sauce

1 can (4 ounces) chopped green chilies

¹/2 teaspoon ground cumin

¹/2 teaspoon pepper

¹/4 teaspoon salt

¹/4 cup minced fresh cilantro

1. Cook macaroni according to package directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes to allow flavors to blend.

2. Drain macaroni; add to meat mixture. Stir in cilantro; heat through.

FREEZE OPTION Freeze individual portions of cooled goulash in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Cook to Cook

Loved it! I used ground sausage instead of beef. I also added red pepper flakes and black beans! Very good, easily adaptable to whatever you have in the house.

—KHAL8

MEDITERRANEAN STEAK & EGG PITAS

Steak and eggs, a traditional standby, gets a Mediterranean makeover in this oh-so-easy entree. Hearty and fun, these pitas are loaded with taste!

—TASTE OF HOME TEST KITCHEN

START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS

1 beef top sirloin steak (1 pound), cut into ¹/2-inch cubes

¹/2 teaspoon Greek seasoning

¹/4 teaspoon salt

¹/4 teaspoon pepper

2 teaspoons olive oil

4 eggs

4 whole pita breads, warmed

2 medium tomatoes, chopped

1 can (2 ¹/4 ounces) sliced ripe olives, drained

²/3 cup crumbled garlic and herb feta cheese

1. Sprinkle the beef with the Greek seasoning, salt and pepper. In a large skillet, saute beef in oil 4-6 minutes or until no longer pink. Remove from heat and keep warm.

2. In a large nonstick skillet coated with cooking spray, fry eggs as desired. Spoon steak over pita breads; top with tomatoes, olives, cheese and eggs.

ITALIAN BEEF AND SHELLS

Put together a hearty entree with this veggie-and-pasta combo. Wine lends an extra touch of flavor to the sauce and makes this main dish a winner.

—MIKE TCHOU PEPPER PIKE, OH

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

1 ¹/2 cups uncooked medium pasta shells

1 pound lean ground beef (90% lean)

1 small onion, chopped

1 garlic clove, minced

1 jar (23 ounces) marinara sauce

1 small yellow summer squash, quartered and sliced

1 small zucchini, quartered and sliced

¹/4 cup dry red wine or reduced-sodium beef broth

¹/2 teaspoon salt

¹/2 teaspoon Italian seasoning

¹/2 teaspoon pepper

1. Cook pasta according to package directions.

2. Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce the heat; simmer, uncovered, 10-15 minutes or until thickened.

3. Drain pasta; stir into beef mixture and heat through.

Cook to Cook

Very good and easy. I also added chopped carrots.

—JILLANGLEMYER

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BBQ YUMBURGERS

If you top these with extra barbecue sauce, you’ll get onions and sauce both inside and out of these burgers.

—DONNA HOYE WHITMORE LAKE, MI

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

1 large onion, halved and sliced

2 teaspoons canola oil

1 pound lean ground beef (90% lean)

2 tablespoons finely chopped onion

2 tablespoons barbecue sauce

2 garlic cloves, minced

1 teaspoon onion powder

¹/2 teaspoon salt

¹/4 teaspoon pepper

4 whole wheat hamburger buns, split

Optional toppings: tomato slices, lettuce leaves and additional barbecue sauce

1. In a skillet, cook and stir sliced onion in hot oil 4-6 minutes or until tender.

2. In a bowl, combine beef, chopped onion, barbecue sauce, garlic, onion powder, salt and pepper, mixing lightly but thoroughly. Shape into four ¹/2-in.-thick patties.

3. Grill burgers, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 160°. Serve on buns with cooked onions and, if desired, optional toppings.

FREEZE OPTION Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Transfer patties to a large resealable plastic bag; return to freezer. To use, prepare sliced onions. Grill frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

BLUE CHEESE-TOPPED STEAKS

Tenderloin steaks are lightly crusted with blue cheese and bread crumbs in my recipe. These steaks are quick enough for a weeknight dinner and special enough for holiday dining.

—TIFFANY VANCIL SAN DIEGO, CA

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

2 tablespoons crumbled blue cheese

4 ¹/2 teaspoons dry bread crumbs

4 ¹/2 teaspoons minced fresh parsley

4 ¹/2 teaspoons minced chives

Dash pepper

4 beef tenderloin steaks (4 ounces each)

1 ¹/2 teaspoons butter

1 tablespoon all-purpose flour

¹/2 cup reduced-sodium beef broth

1 tablespoon Madeira wine

¹/8 teaspoon browning sauce, optional

1. Preheat oven to 350°. In a small bowl, combine the blue cheese, bread crumbs, parsley, chives and pepper. Press onto one side of each steak.

2. In a large nonstick skillet coated with cooking spray, cook steaks over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan coated with cooking spray.

3. Bake 6-8 minutes or until the steaks reach desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

4. Meanwhile, in a small saucepan, melt butter. Whisk in the flour until smooth. Gradually whisk in broth and wine. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in the browning sauce if desired. Serve with the steaks.

Cook to Cook

I made this for my husband’s birthday dinner and it was perfect! Delicious, tender, great combination of flavors! I did not have any red wine so I used a good quality dark balsamic vinegar—and the gravy was amazing.

—GEORGIAJAMMY

BLACK BEAN TACO SALAD

Here’s a delicious entree salad that will please even your pickiest eaters. It’s mild, pleasant and fun.

—TASTE OF HOME TEST KITCHEN

START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS

1 pound ground beef

4 cups torn leaf lettuce

1 large tomato, chopped

1 cup canned black beans, rinsed and drained

¹/2 cup Catalina salad dressing

4 cups nacho-flavored tortilla chips

1. In a large skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the lettuce, tomato, beans and beef. Drizzle with dressing and toss to coat.

2. Arrange tortilla chips on a serving plate; top with beef mixture.

Cook to Cook

I enjoyed this recipe. The 2nd time I made it I used ground chicken instead of beef and liked it even more.

—LEE907

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HEARTY PENNE BEEF

Turn to this dish when you are looking for a comforting meal! The best of everything is found here—it’s tasty, easy and also a great way to sneak in some spinach for extra nutrition.

—TASTE OF HOME TEST KITCHEN

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

1 ³/4 cups uncooked penne pasta

1 pound ground beef

1 teaspoon minced garlic

1 can (15 ounces) tomato puree

1 can (14 ¹/2 ounces) beef broth

1 ¹/2 teaspoons Italian seasoning

1 teaspoon Worcestershire sauce

¹/4 teaspoon salt

¹/4 teaspoon pepper

2 cups chopped fresh spinach

2 cups (8 ounces) shredded part-skim mozzarella cheese

1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.

2. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened. Add spinach; cook 1-2 minutes or until the spinach is wilted.

3. Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook 3-4 minutes or until cheese is melted.

FREEZE OPTION Cool and transfer to freezer containers. Freeze up to 3 months. To use, thaw in refrigerator overnight. Place in a Dutch oven and heat through. Sprinkle with some additional cheese.

STOVETOP HAMBURGER CASSEROLE

Serve this skillet and watch your family come running to the table. It’s not only loaded with ground beef, pasta, veggies and cheddar cheese, but it also goes together in a jiffy.

—EDITH LANDINGER LONGVIEW, TX

START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS

1 package (7 ounces) small pasta shells

1 ¹/2 pounds ground beef

1 large onion, chopped

3 medium carrots, chopped

1 celery rib, chopped

3 garlic cloves, minced

3 cups cubed cooked red potatoes

1 can (15 ¹/4 ounces) whole kernel corn, drained

2 cans (8 ounces each) tomato sauce

1 ¹/2 teaspoons salt

¹/2 teaspoon pepper

1 cup (4 ounces) shredded cheddar cheese

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the carrots and celery; cook and stir for 5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute.

3. Stir in the potatoes, corn, tomato sauce, salt and pepper; heat through.

4. Drain pasta and add to skillet; toss to coat. Sprinkle with cheese. Cover and cook until cheese is melted.

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CHIMICHANGAS

My cousin is of Mexican heritage, and I’ve watched her make these crunchy and delicious wraps for years. The first time I made them for my own family, they became an instant favorite.

—DEBI LANE CHATTANOOGA, TN

START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS

1 pound ground beef

1 envelope taco seasoning

1 can (16 ounces) refried beans

6 flour tortillas (12 inches), warmed

1 cup (4 ounces) shredded Colby-Monterey Jack cheese

4 teaspoons canola oil

Sour cream and salsa

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat 2-3 minutes or until heated through.

2. Spoon about ¹/3 cup of beans off-center on each tortilla; top with ¹/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up.

3. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

FREEZE OPTION Individually wrap cooled chimichangas in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

Cook to Cook

My husband and I love these! They’re very easy to make, and you can substitute different kinds of meat for the ground beef. We often make them with shredded or ground chicken, and they’re wonderful. These also freeze well, too. I always have to keep my eye on the freezer to make sure I get the leftovers before my husband eats them all!

—CAREE929

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ITALIAN-STYLE SALISBURY STEAKS

This is my husband’s favorite meal. He loves it! If you like, top each serving with mozzarella or Parmesan cheese.

—HEATHER NALLEY EASLEY, SC

START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS

1 egg, beaten

1 teaspoon Worcestershire sauce

¹/2 cup seasoned bread crumbs

¹/2 teaspoon garlic powder

¹/2 teaspoon pepper

1 pound ground beef

1 tablespoon canola oil

1 can (14 ¹/2 ounces) diced tomatoes with basil, oregano and garlic, undrained

1 can (8 ounces) Italian tomato sauce

1. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four oval patties. In a large skillet, brown patties in oil on both sides. Drain.

2. In a small bowl, combine diced tomatoes and tomato sauce. Pour over patties. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until meat is no longer pink.

FREEZE OPTION Freeze individual cooled steaks with some tomato mixture in resealable freezer bags. To use, partially thaw in the refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

FREEZE IT

SLOPPY JOES

Everybody in the family will be delighted with the zesty flavor of this yummy sandwich. Try it spooned over warmed corn bread if you don’t have buns.

—KAREN ANDERSON CUYAHOGA FALLS, OH

START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS

1 ¹/2 pounds ground beef

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 can (6 ounces) tomato paste

¹/4 cup ketchup

2 tablespoons brown sugar

1 tablespoon spicy brown mustard

¹/4 teaspoon salt

6 sandwich buns, split

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, ketchup, brown sugar, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Serve on buns.

FREEZE OPTION Freeze cooled meat mixture in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on buns.

Cook to Cook

My family LOVES this. All I add is a slice of cheese for my picky 5- and 8-year-old boys, and they eat it up! We have this a minimum of twice a month...sometimes more if we’re pressed for time. We usually use beef but occasionally make it with ground turkey instead.

—BIRDY3

FAMILY-FAVORITE CHEESEBURGER PASTA

I created this recipe to satisfy a cheeseburger craving. What a delicious, healthy classic!

—RAQUEL HAGGARD EDMOND, OK

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

1 ¹/2 cups uncooked whole wheat penne pasta

³/4 pound lean ground beef (90% lean)

2 tablespoons finely chopped onion

1 can (14 ¹/2 ounces) no-salt-added diced tomatoes

2 tablespoons dill pickle relish

2 tablespoons prepared mustard

2 tablespoons ketchup

1 teaspoon steak seasoning

¹/4 teaspoon seasoned salt

³/4 cup shredded reduced-fat cheddar cheese

Chopped green onions, optional

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

3. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

4. Sprinkle with cheese. Remove from heat; cover and let stand until the cheese is melted. Garnish with green onions if desired.

TORTELLINI AND HAM

A couple of convenience items form the basis for this no-fuss meal. It’s sure to become a staple when you need a great last-minute weeknight supper.

—TASTE OF HOME TEST KITCHEN

START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS

1 package (19 ounces) frozen cheese tortellini

1 cup frozen pepper strips, thawed

3 tablespoons butter

1 ¹/4 cups cubed fully cooked ham

1 teaspoon minced garlic

1 ¹/2 teaspoons cornstarch

¹/2 cup chicken broth

1 teaspoon dried basil

¹/2 teaspoon dried parsley flakes

¹/4 teaspoon pepper

4 tablespoons grated Parmesan cheese, divided

1. Cook tortellini according to package directions.

2. Meanwhile, in a large skillet, saute pepper strips in butter until crisp-tender. Add ham and garlic; saute 1 minute longer.

3. Combine the cornstarch, broth, basil, parsley and pepper; stir into pepper mixture. Bring to a boil; cook and stir 2 minutes or until thickened.

4. Add 2 tablespoons cheese. Drain tortellini; toss with ham mixture. Sprinkle with remaining cheese.

Cook to Cook

This was really good! I hate to revamp a recipe and rate it, but I stayed really close to this. I ran out of Parmesan and parsley. I omitted the parsley and basil and added one teaspoon of Italian seasoning. I used fresh Romano cheese in place of Parmesan. The flavor was amazing and lighter without a traditional cream sauce :).

—BOOSBUG

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SMOKED KIELBASA WITH RICE

With a little bit of zip and just the right amount of smokiness, this sausage-and-rice medley is an easy way to please the household. You can also omit the rice and serve the sausage pieces with toothpicks as an appetizer.

—NICOLE JACKSON EL PASO, TX

START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS

2 pounds smoked kielbasa or Polish sausage, halved lengthwise and cut into ¹/4-inch slices

¹/4 cup finely chopped onion

3 bacon strips, finely chopped

³/4 cup honey barbecue sauce

¹/4 cup packed brown sugar

1 tablespoon prepared horseradish

2 teaspoons water

2 teaspoons minced garlic

¹/2 teaspoon crushed red pepper flakes

Hot cooked rice

In a Dutch oven, saute the kielbasa, onion and bacon until onion is tender; drain. Add the barbecue sauce, brown sugar, horseradish, water, garlic and pepper flakes. Bring to a boil; cook and stir 2-3 minutes or until sauce is thickened. Serve with rice.

FREEZE OPTION Place cooled individual portions in freezer containers without rice. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Place in a saucepan; heat through, gently stirring and adding a water if necessary. Serve with rice.

FREEZE IT

KIELBASA BOW TIE SKILLET

Dinner in one pan is my type of meal! It freezes and reheats beautifully, too, so you’ll want to fix extras for a fast entree later. My daughters are picky eaters, but this reminds them of macaroni and cheese. I toss in some of their favorite veggies, and they devour it!

—LORI DANIELS BEVERLY, WV

START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS

8 ounces uncooked bow tie pasta

1 pound smoked kielbasa or smoked Polish sausage, cut into ¹/4-inch slices

1 jar (4 ¹/2 ounces) sliced mushrooms, drained

2 tablespoons butter

2 teaspoons minced garlic

1 tablespoon cornstarch

1 ¹/2 cups milk

1 ¹/2 cups fresh or frozen snow peas

1 cup (4 ounces) shredded cheddar cheese

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, saute sausage and mushrooms in butter. Add garlic; cook 1 minute longer.

3. Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted.

FREEZE OPTION Cool pasta; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in refrigerator