A zesty pizza that’s especially nice with spring asparagus but lovely all year round when you add mozzarella and bacon. — Dahlia Abrams, Detroit, Michigan

Whole wheat pasta tossed with tomatoes, corn, red peppers, green onions and a little feta is a sure-fire winner. — Angela Spengler, Clovis, New Mexico

Hide this salad until serving time, or you might be surprised to find it gone! Try adding kalamata olives, peppers or yellow tomatoes. Be creative. — Angela Leinenbach, Mechanicsville, Virginia

To feed my daughter’s hungry cowboy friends after a rodeo, I created these with leftover burgers, hollandaise and bacon. They were a huge hit! — Bonnie Geavaras-Bootz, Scottsdale, Arizona

A whole can of chiles adds fire to this corn bread casserole. For less heat, you can use just enough of the can for your taste. — Lisa Paul, Terre Haute, Indiana

The number one reason why I like kielbasa with veggies? It’s a healthy approach. Number two, it’s a one-pan meal. — Marietta Slater, Justin, Texas

Spicy Cajun shrimp get a cool contrast when you wrap them in cucumbers, lettuce and parsley. — Chantel Beauregard, Lake Arrowhead, California

Rigatoni cooked with cream and cream cheese spells comfort when combined with chicken marinated in sherry and garlic. — Jackie Scanlan, Dayton, Ohio

Steak in any capacity pleases my husband. Philly Cheesesteaks make a nice dinner choice or a great option instead of burgers. — Susan Seymour, Valatie, New York

These are the best fajitas ever, and a much healthier version of the typically pan-fried greasy fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. — Erin Michniacki, Manhattan, KS

For these nifty foil packs, small hands make quick work of topping potato wedges with a hot dog, onions and cheese. — Kelly Westphal, Wind Lake, Wisconsin

Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. — John Purifoy, Bristol, Virginia

I also call this "My Grandson's Mac & Cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida