From French's

Baked Honey Pecan-Crusted Chicken

From Betty Crocker

Turn over a new way to eat pizza! Your family will love it!

Pizza Turnovers

From Betty Crocker

From Betty's Soul Food Collection... Bring family to the dinner table easily with a hearty chicken and veggie dinner topped with crunchy French-fried onions.

Chicken Tenders Dinner

From Fine Cooking Magazine

Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with Sausage & Leek Ragu. In general, meat sauces are a fantastic match, but butter and cream-based sauces work well, too. In Italy, gnocchi are usually served after appetizers (antipasti) as a first course (or primo piatto), instead of pasta. And they're followed by a meat and vegetable course (secondo piatto and contorno). When Italians eat gnocchi this way, the portions tend to be on the small side. However, gnocchi can just as easily be served as a main course, preceded or followed by a light green salad. The servings here are for gnocchi served as a main course.

Potato Gnocchi

From Betty Crocker

Love your Asian hot and spicy? Try this Szechuan-style dinner that's ready in less than 30 minutes.

Spicy Szechuan Noodles

From Betty Crocker

From Betty's Soul Food Collection... Let's get to the meat of the matter--meat loaf made with lean ground turkey lowers the fat. Adding just-right spices and a fresh bread-crumb crust makes the recipe perfect.

Savory Meat Loaf

From Fine Cooking Magazine

Truffled Game Hens with Prosciutto

From Fine Cooking Magazine

Pork Medallions in Mushroom Marsala Sauce

From Fine Cooking Magazine

If you can, buy fresh shrimp with the shells and heads intact. If not, just the shells can be used to make the stock.

Seafood Gumbo

From Better Homes and Gardens

Substitute turkey breast slices for the liver, if you prefer. For each serving with turkey, calories drop to 117 and cholesterol drops to 53 milligrams.

Liver in Wine Sauce

From Better Homes and Gardens

Serve this savory puffed pancake for family dinner as well as to guests.

Oven Pancake with Sausage and Pears

From Fine Cooking Magazine

I like to leave some fat on the outside of the pork because it browns beautifully and bastes the roast. I also make sure the pork sits in the brine for at least 8 hours but preferably 16 to 18 hours for the juiciest results. Finally, I scatter wedges of fennel and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan. The point of this dish is to serve the pork loin on a special night with ample leftovers to make zesty, weekday meals like Grilled Roast Pork Cubano Sandwiches, Chinese Pork & Mushroom Wraps, and New Mexican Pork & Green Chile Stew.

Roasted Pork Loin with Maple-Mustard Crust

From Better Homes and Gardens

Each plump bird provides two servings in this easy meal. To serve, simply halve each hen lengthwise using kitchen shears.

Cornish Game Hens with Artichokes and Potatoes

From Fine Cooking Magazine

Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives

From Fine Cooking Magazine

Mustard-Crusted Roast Chickens

From Vegetarian Times

Rutabagas are old-fashioned vegetables that have a subtly sweet taste and firm texture. You can also use them in place of potatoes and turnips in stew recipes.

Deep-Dish Rutabaga-Fennel Gratin

From Betty Crocker

Bisquick Heart Smart® recipe! Add zip to crispy baked chicken with a lemon and apricot sauce.

Lemon-Apricot Chicken (Cooking for 2)

From Betty Crocker

Flour tortillas stuffed with a smoky chipotle chili-bean mixture, mozzarella and other tasty fillers will satisfy your lunch or dinner need to munch.

New Mexican Black Bean Burritos

From Betty Crocker

Try this Southwestern beef steak and pasta supper recipe from Betty Crocker.

Southwestern Cheese Steak Supper

From Betty Crocker

Old El Paso® Favorite Recipe! Bring on the burritos. Stuffed with chicken, they're ready in minutes when you use a microwave.

El Grande Burritos

From Betty Crocker

Topped with sauteed mushrooms and bell pepper, skillet-fried steaks go from stovetop to tabletop in 20 minutes.

Simple Teriyaki Steak Dinner

From Fine Cooking Magazine

You can use Calvados or applejack instead of vinegar to deglaze, but if you do, take the pan off the heat when you add the alcohol.

Pork Cutlets with Apples & Onions

From Betty Crocker

Add a fresh twist to tuna with the flavors of lime, chilies and black beans--all the best that the Southwest has to offer.

Southwest Tuna and Black Beans

From Betty Crocker

From Betty's Soul Food Collection...Cook up some comfort with ham and beans. Cornmeal biscuits are the special topper.

Black Beans and Ham

From Betty Crocker

Try this turkey and noodle recipe made with Green Giant® frozen sweet peas from Betty Crocker.

Take-It-Easy Noodle Dinner