36 Weeknight Dinners for Newlyweds

From the Recipe Creator: My wife and I first made this chicken entree as newlyweds, and we have been hooked on it ever since. We make it almost weekly now. It’s so simple and affordable, yet delicious and healthy. Can’t beat that! —Chris Koon, Midlothian, Virginia

From the Recipe Creator: I’m still settling into married life and learning how to balance our busy schedules. This quick one-dish ground turkey sweet potato skillet helps keep us on track throughout the week. —Shannon Barden, Alpharetta, Georgia

From the Recipe Creator: This tangy shrimp dish is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, you can use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois

From the Recipe Creator: I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, New York, New York

From the Recipe Creator: My husband loves both my grilled cheese and my iron-skillet burgers, so I decided to combine them in this grilled cheese bun burger. He said it was the best meal he ever ate. —Lisa Allen, Joppa, Alabama

From the Recipe Creator: Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. General Tso's cauliflower is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin

From the Recipe Creator: I like to make classic chicken recipes for my family but the real fun is trying a fresh new twist. —Krisen Heigl, Staten Island, New York

From the Recipe Creator: When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. —Lisa Mahon Fluegeman, Cincinnati, Ohio

From the Recipe Creator: My husband invented this twist on a bacon, lettuce and tomato sandwich. I like to make it with extra slices of bacon; if you want, you can leave the Gorgonzola cheese out of the avocado spread. —Lori Grant, Kingsport, Tennessee

From the Recipe Creator: A friend raved about Korean bulgogi, which is beef cooked in soy sauce and ginger, so I tried it. It's delicious! You'll dazzle the table with this tasty version of Korean beef and rice. —Elizabeth King, Duluth, Minnesota

From the Recipe Creator: I lived in Germany for five years and developed a fondness for traditional schnitzel. It’s a labor of love, so I came up with this easy, clever way to make it in a slow cooker. —Beth Taylor, Pleasant Grove, Utah

From the Recipe Creator: While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this new favorite recipe, stuffed poblano peppers. —Lorrie Grabczynski, Commerce Township, Michigan

From the Recipe Creator: My husband and I love this slow-cooker coconut curry chicken! It’s a breeze to prepare and it tastes just like a meal you’d have at your favorite Indian or Thai restaurant. —Andi Kauffman, Beavercreek, Oregon

From the Recipe Creator: How to cook flank steak? Easy! Marinate it and grill or broil it! This marinated steak is so moist that it will become one of your favorite ways to serve beef. —Heather Ahrens, Columbus, Ohio

From the Recipe Creator: When I was in the Navy, a co-worker’s wife shared this recipe with me. I’ve tweaked it over the years, but it still brings back memories of my “family” away from home. —Yvonne Cook, Haskins, Ohio

From the Recipe Creator: My whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. —Christine Snyder, Boulder, Colorado

From the Recipe Creator: Everyone in my family loves this recipe and its sweet marinade made with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! —Jodi Taffel, Altadena, California

From the Recipe Creator: My husband grew up in the South, where sausage and beans were on the menu weekly. I quickly became a fan. The pressure cooker eliminates the lengthy process of soaking the beans overnight and then slow-cooking them. Serve the dish over white rice, and use crusty bread to soak up the broth. I used gourmet smoked sausage flavored with Gouda and pear for this dish, but you can use any smoked sausage you like. —Debbie Glasscock, Conway, Arkansas

From the Recipe Creator: This tropical favorite is a delicious and healthy dinner with tons of flavor! You can substitute regular rice for the cauliflower rice if desired. —Bethany DiCarlo, Harleysville, Pennsylvania

From the Recipe Creator: When we were newlyweds, my father-in-law made us stuffed portobello mushrooms. I’ve tweaked the recipe for our tastes. I like to serve it with salad and potato wedges. —Katie Stemp, Tacoma, Washington

From the Recipe Creator: This skinny version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and use all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida

From the Recipe Creator: The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. —Suzanne Banfield, Basking Ridge, New Jersey

From the Recipe Creator: After Hurricane Sandy, we were without power for two weeks. I learned what you can make on a grill, such as these smoky meatballs and tomato sauce. —Andrea Rivera, Westbury, New York

From the Recipe Creator: Classic chimichurri gets a Hawaiian twist thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. —Naylet LaRochelle, Miami, Florida

From the Recipe Creator: The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida

From the Recipe Creator: This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, Wisconsin

From the Recipe Creator: Packed with protein-rich tuna and fresh, crunchy veggies, these colorful wraps have sensational flavor—and they're good for you too. —Edie Farm, Farmington, New Mexico

From the Recipe Creator: This gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. It's lovely for fall and winter dinners, but you can enjoy it anytime. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: My great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon

From the Recipe Creator: This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. —Megan Fordyce, Fairchance, Pennsylvania

From the Recipe Creator: This pizza-style recipe came from my friend Ruby's mom, who is a crazy-good cook. I added my own flair and tweaked it by using flour tortillas instead of making a dough. —Tamar Yacoubian, Ketchum, Idaho

From the Recipe Creator: As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas

From the Recipe Creator: I was missing my Russian grandma's barley porridge and beef stroganoff, so I combined the two dishes. Cook the barley using the risotto method to keep the grains whole and irresistibly chewy. —Tatiana Kireeva, New York, New York

From the Recipe Creator: My kids love to stuff spiral pasta inside bread for a clever dinner torte. We save the bread crusts to make garlicky croutons for salad. —Melissa Birdsong, Waleska, Georgia

From the Recipe Creator: Whenever we go to Houston to visit family, we like to track down cabeza—cow’s head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. —Anai Yost, Bothell, Washington