Chicken with Mushroom Olive Cream Sauce by Mary Joseph

The mushrooms and olives make this sauce full flavored and quite rich. This goes great over rice or pasta.

Sloppy Sloppy Joes by Shawna Hill

These get really sloppy, but taste really good. The aroma brings everyone running to the table long before it is finished cooking.

Pork Chops with Brown Butter Sauce and Crispy Sage Leaves by Mary Callan

Succulent pork chops in a brown butter sauce with crispy sage leaves.

Teriyaki Chicken by Peanut Butter and Peppers

Simple, Savory and Sweet chicken dish. Moist tender chicken cooked in a matter of minutes. A perfect meal for a quick night dinner.

Spaghetti Squash with Fresh Mushroom Sauce by Salad Foodie

A great recipe for week nights because it uses purchased prepared spaghetti sauce - yet this dish tastes anything but blah. Be sure not to overcook the squash because part of the uniqueness is the crunchy texture of the "noodles". Of course you can substitute your own spaghetti sauce recipe using your garden fresh tomatoes and basil…

Sauteed Herbed Shrimp by lhuffman

If you are looking for a lot of flavor and a quick and easy seafood entree--try this.

swordfish piccata by Ted Brooks

Pan fried swordfish with a quick and delicious piccata sauce

Spinach and Artichoke-Stuffed Turkey Burgers by Shawna

Each bite of this turkey burger is full of the delicious spinach & artichoke dip-style filling!

Summer Jambalaya with Chicken and Spicy Sausage by Dominick Chirichillo

Duck with Tart Cherry and Port Sauce by Foreign Cinema

From the Bride and Groom Cookbook.

Sauted Shrimp by Kimi

Light and refreshing

Shrimp & Lobster Linguine by colleen

Shrimp Tortellini by Marissa Tesdall

Very EASY, FAST & YUMMY recipe for the family! Serve with a caesar salad & garlic bread. Side note: Fresh spinach leaves (1-2 cups) can be substituted for the broccoli. Also, 2 boneless, skinless chicken breasts (diced & browned in a skillet) can be substituted for the shrimp.

Southwestern Chicken by Patrick Travis

This is a favorite way to prepare chicken. It’s very versatile and can be served over lettuce as a taco salad, in a taco shell, or wrapped in a tortilla with rice and beans as a burrito. I’ve also used it as a base for soup with chicken broth.

Turkey Marsala by Megan Pires

Using turkey cutlets is a quick and tasty twist on a classic dish.