56 Weeknight Dinners You Haven’t Tried Yet

From the Recipe Creator: I've been working to perfect a creamy, spicy mac and cheese for years. After adding smoky bacon, jalapenos and spicy cheese, this is the ultimate side dish! —Sarah Gilbert, Aloha, Oregon

From the Recipe Creator: This is one of my favorite ways to fix chicken in a hurry. Everybody just loves it, and leftovers are always just as good the next day. For variation, I’ve used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli. –Vicki Ruiz, Twin Falls, Idaho

From the Recipe Creator: Everyone in my family loves chili except my daughter, but she loves cornbread. One day she asked if she could have mostly cornbread, with just a little chili. Then we had an idea—cornbread waffles topped with chili and all the fixings! It was a hit. If you're going gluten-free, make sure your chili is also free of gluten. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: I tried a version of this meaty parfait at Miller Park, the then-home of my favorite baseball team, the Milwaukee Brewers. I take it up a notch by adding layers of corn and creamy mac and cheese. It truly is a full barbecue meal you can take on the go. —Rachel Seis, Milwaukee, Wisconsin

From the Recipe Creator: These open-faced steak sandwiches play up the popular combo of steak and garlic bread. The salsa, sour cream and garnish elevate it into a quick, satisfying meal. Substitute chopped green onions or chives for the cilantro if desired. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: I intended to make tostadas, but I misread a couple of ingredients and had to use what I had on hand. I put my own twist on a po'boy recipe and ended up with something even better. —Cynthia Nelson, Saskatoon, Saskatchewan

From the Recipe Creator: I created these fun cheeseburger-quesadilla mashups in honor of my family's two favorite foods. They are so yummy and easy to make! —Jennifer Stowell, Deep River, Iowa

From the Recipe Creator: This burger is a fun mashup of a bratwurst with onion and peppers, chicken-fried steak and a beef burger. The best of three dishes, bratwurst burgers are guaranteed to be family-pleasing. —Priscilla Yee, Concord, California

From the Recipe Creator: My version of the classic Vietnamese sandwich combines the satisfying flavor of chicken sausage with tangy vegetables pickled in rice vinegar. Stuff the ingredients in a hoagie bun and lunch is ready to go! —Angela Spengler, Niceville, Florida

From the Recipe Creator: I use a prebaked crust and fixings from the much-loved BLT sandwich to create this fun variation. It’s my family’s favorite pizza. —Marilyn Ruggles, Lees Summit, Missouri

From the Recipe Creator: I made my mother's famous roast beef hash healthier by substituting cremini mushrooms for beef and brown rice for potatoes. It's ideal for a light main dish. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: This Asian/Mexican fusion dish is ready in minutes—perfect when time is tight! If the salmon begins to stick, add 2-3 tablespoons of water and continue cooking. —Marisa Raponi, Vaughan, Ontario

From the Recipe Creator: Low-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida

From the Recipe Creator: Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. —Stephany Gocobacki, San Rafael, California

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: My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: This easy to make veggie burger packs an amazing taste, and the crunch from the addition of quinoa makes the texture to die for. This is an easy and delicious vegetarian burger option that you must try. Pan-frying adds a perfect crisp that takes it to the next level. The mixture can be made ahead of time, and it freezes very well. Enjoy! —Beth Klein, Arlington, Virginia

From the Recipe Creator: Even kids find this colorful combo of vegetables, pork strips, seasonings and peanuts very appealing. Serve it over rice for a main dish that needs no sides. —Laurel Reisinger, Saskatoon, Saskatchewan

From the Recipe Creator: I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. —Cynthia Gerken, Naples, Florida

From the Recipe Creator: Serve these tangy meat loaf muffins for dinner or slice them up for a take-along sandwich lunch. They're just as flavorful after freezing. —Cheryl Norwood, Canton, Georgia

From the Recipe Creator: Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorite fish fry batters. —Jackie Hannahs, Cedar Springs, Michigan

From the Recipe Creator: This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. —Thomas Faglon, Somerset, New Jersey

From the Recipe Creator: I live in Georgia but I appreciate the tangy, sweet and slightly spicy taste of Carolina vinegar chicken. —Ramona Parris, Acworth, Georgia

From the Recipe Creator: This awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Northglenn, CO

From the Recipe Creator: This super-fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead of time. —Shannon Roum, Cudahy, Wisconsin

From the Recipe Creator: Gather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. —LeAnn Gray, Taylorsville, Utah

From the Recipe Creator: I’ve taken my mother’s healthy turkey chili recipe and made it thicker and more robust. It’s a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan

From the Recipe Creator: This recipe is healthy yet satisfying, quick yet delicious. It's on the table in less than 30 minutes, and it's something that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. —Kim Van Dunk, Caldwell, New Jersey

From the Recipe Creator: My mom gave me a fundraiser cookbook, and this is the recipe I’ve used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas

From the Recipe Creator: This meal in one is an easy way to get kids—and adults—to eat broccoli. The puff pastry that wraps up turkey, cheese and veggies is pure, flaky goodness. —Jenelle Fender, Steinbach, Manitoba

From the Recipe Creator: This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. —Becky Calder, Kingston, Missouri

From the Recipe Creator: A very special aunt shared this fun spin on creamy tetrazzini. We think it’s even better the next day. —Tasia Cox, Niceville, Florida

From the Recipe Creator: This is an excellent dish to take to someone for dinner. It's also easy to change up the recipe with your favorite meats or cheeses. —Tricia Bibb, Hartselle, AL

From the Recipe Creator: When I had hungry children in the kitchen and nothing but leftovers, I invented these quesadillas. Now it's how we always use up our potatoes, meats and sometimes veggies. —Andrea Dibble, Solon, Iowa

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: I found fresh ground chicken at the butcher and gave it a whirl on our new grill. The result is these saucy burgers. Everybody went nuts—including my sister-in-law, an amazing cook! —Wendy Boughton, Victoria, British Columbia

From the Recipe Creator: We make a lot of French dips and always have leftover roast beef. Here's how I put it to good use. For these pies, use any vegetables you like. They're extra awesome drenched in cheese sauce. —Jennie Weber, Palmer, Alaska

From the Recipe Creator: Truly a meal in one, this quick supper has it all: Veggies, meat, pasta and sauce, packed into tender peppers. It’ll look so pretty on your table. —Taste Recipes Test Kitchen

From the Recipe Creator: Leftover beef is the star in a skillet dinner that's perfect for two. Chopped tomatoes and Parmesan cheese add color and flavor to this no-fuss dish. —Bill Hilbrich, St. Cloud, Minnesota

From the Recipe Creator: These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste Recipes Test Kitchen

From the Recipe Creator: These easy slow cooker pork fajitas offer loads of taste appeal. Sizzling tenderloin and veggies are tossed with a bold cilantro sauce and tucked into tortillas for a fun take on taco night. —Rachel Hozey, Pensacola, Florida

From the Recipe Creator: Make pizza night an upscale affair with this fun twist on the traditional pie. A prebaked crust and prepared pesto keep things quick and easy. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: Tender pork is treated to a rich and creamy sauce with a slight red pepper kick. This hearty dish is very simple to prepare and is always a dinnertime winner at my home. —Monica Shipley, Tulare, California

From the Recipe Creator: A homemade dressing lightens up these refreshing tortilla wraps. The avocado, bacon, blue cheese and tomato deliver the flavors I enjoy most while keeping me on my healthy eating plan. —Lynne Van Wagenen, Salt Lake City, Utah

From the Recipe Creator: This easy treatment for pork caught my eye when I saw the word "caramelized." The slightly sweet glaze is yummy. I like to serve this over noodles or rice, or with mashed potatoes. —Elisa Lochridge, Beaverton, Oregon.

From the Recipe Creator: Our kids always loved this cheesy pasta and would sample a spoonful right from the slow cooker when they walked by. Adding cocktail sausages, sliced Polish sausage or cubed ham makes it a hearty dinner. —Heidi Ferkovich, Park Falls, Wisconsin

From the Recipe Creator: Expect to get plenty of compliments on these fast, flavor-packed chops. They're tender and juicy. —Billi Jo Sylvester, New Smyrna Beach, Florida

From the Recipe Creator: These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. —Mary Tuthill, Fort Myers Beach, Florida

From the Recipe Creator: I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. —Rhonda Zavodny, David City, Nebraska

From the Recipe Creator: Zesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah

From the Recipe Creator: Spaghetti carbonara is a classic Italian recipe. The key is to use the hot pasta water to make the dish creamy. If made properly, there is no need to add cream or milk. The dish is luxurious, satisfying, comforting, and easy to make. If you like, you can add peas after you have cooked the pancetta and garlic. Use any pasta you like, but the consistency is usually best with a thicker spaghetti. —Luisa Webb, Fort Collins, Colorado

From the Recipe Creator: Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland

From the Recipe Creator: Each slice of this fast-to-fix golden bread is like a hot sandwich packed with beef, broccoli and mozzarella. —Penny Lapp, North Royalton, Ohio

From the Recipe Creator: People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan

From the Recipe Creator: This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky