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90 Easy Vegetarian Dinners Ready in 30 Minutes or Less

Whether you enjoy an occasional meatless meal or follow a vegetarian diet, these easy vegetarian dinners make busy weeknights less stressful.

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Easy Moroccan Chickpea StewTaste of Home

Easy Moroccan Chickpea Stew

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona

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Cool Beans SaladTaste of Home

Cool Beans Salad

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin

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Mushroom BurgersTaste of Home

Mushroom Burgers

Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. —Denise Hollebeke, Penhold, Alberta

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Greek Brown and Wild Rice BowlsTaste of Home

Greek Brown and Wild Rice Bowls

This fresh rice dish tastes like the Mediterranean in a bowl! It's short on ingredients, but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Schertz, Texas

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Hearty Vegetarian ChiliTaste of Home

Hearty Vegetarian Chili

Rich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. —Pam Ivbuls, Omaha, Nebraska

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Zippy Egg SaladTaste of Home

Zippy Egg Salad

Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan

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Spinach QuesadillasTaste of Home

Spinach Quesadillas

My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. —Pam Kaiser, Mansfield, Missouri

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Indian spiced chickpea wrapsTaste of Home

Indian Spiced Chickpea Wraps

Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia

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Hearty Asian Lettuce SaladTaste of Home

Hearty Asian Lettuce Salad

This meatless version of your favorite restaurant salad packs 13 grams of protein per serving and is bursting with juicy flavor. It's a brilliant choice for lunch or a busy-day dinner. —Taste of Home Test Kitchen

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Grilled Eggplant SandwichesTaste of Home

Grilled Eggplant Sandwiches

Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. —Jennifer Jaras, Corona, California

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Spinach and Tortellini SoupTaste of Home

Spinach and Tortellini Soup

A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina

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The Ultimate Grilled CheeseTaste of Home

The Ultimate Grilled Cheese

These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois

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Chili-Lime Mushroom TacosTaste of Home

Chili-Lime Mushroom Tacos

I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas

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Vegetarian Pad ThaiTaste of Home

Vegetarian Pad Thai

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia

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Sweet Potatoes with Cilantro Black BeansTaste of Home

Sweet Potatoes with Cilantro Black Beans

As a vegan, I'm always looking for impressive dishes to share. Sweet potatoes loaded with beans and a touch of peanut butter are one of my mom’s favorites. —Kayla Capper, Ojai, California

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Skillet Mac & CheeseTaste of Home

Skillet Mac & Cheese

This super creamy mac 'n' cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I've never met an adult who didn't love it too. —Ann Bowers, Rockport, Texas

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Creamy Lentils with Kale Artichoke SauteTaste of Home

Creamy Lentils with Kale Artichoke Saute

I've been trying to eat more meatless meals, so I experimented with this hearty saute and served it over brown rice. It was so good that even those who aren't big fans of kale gobbled it up. —Teri Rasey, Cadillac, Michigan

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Black Bean & Sweet Potato Rice BowlsTaste of Home

Black Bean & Sweet Potato Rice Bowls

With three hungry boys in my house, dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it's hearty and fun to tweak with different ingredients. —Kim Van Dunk, Caldwell, New Jersey

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Grilled Corn Hummus TostadasTaste of Home

Grilled Corn Hummus Tostadas

This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go well together. —Lauren Knoelke, Milwaukee, Wisconsin

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Crispy Rice Patties with Vegetables & EggsTaste of Home

Crispy Rice Patties with Vegetables & Eggs

Serve these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It’s also a great way to use leftover rice. —Megumi Garcia, Milwaukee, Wisconsin

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Crispy Tofu with Black Pepper SauceTaste of Home

Crispy Tofu with Black Pepper Sauce

Sometimes tofu can be boring and tasteless, but not in this recipe! The crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. —Nick Iverson, Denver, Colorado

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Quinoa-Stuffed Squash BoatsTaste of Home

Quinoa-Stuffed Squash Boats

My colorful “boats” with quinoa, chickpeas and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin

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Cheddar Bean BurritosTaste of Home

Cheddar Bean Burritos

My family goes meatless several nights a week, and this recipe is one of our favorites. I usually puree a can or two of chipotles in adobo and freeze in ice cube trays so I can use a small amount when I need it. —Amy Bravo, Ames, Iowa

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Cauliflower & Tofu CurryTaste of Home

Cauliflower & Tofu Curry

Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, Ohio

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Quinoa & Black Bean-Stuffed PeppersTaste of Home

Quinoa & Black Bean-Stuffed Peppers

I get a kick out of trying new-to-me foods like quinoa. Stuff green peppers with it, or use red ones. For the holidays, you could even do both red and green. —Cindy Reams, Philipsburg, Pennsylvania

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Warm Rice & Pintos SaladTaste of Home

Warm Rice & Pintos Salad

During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia

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Spicy Veggie Pasta BakeTaste of Home

Spicy Veggie Pasta Bake

My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota

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Mushroom and Brown Rice Hash with Poached EggsTaste of Home

Mushroom and Brown Rice Hash with Poached Eggs

I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. —Lily Julow, Lawrenceville, Georgia

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Apple, White Cheddar & Arugula TartsTaste of Home

Apple, White Cheddar & Arugula Tarts

These tarts remind me of growing up in Michigan. Add meat if you like or keep it light. I always like to garnish it with fried prosciutto. —Maria Davis, Hermosa Beach, California

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Grilled Greek Pita PizzasTaste of Home

Grilled Greek Pita Pizzas

This easy flatbread pizza captures classic Mediterranean flavors in every bite. It works equally well as a speedy main dish or an appetizer. —Kristen Heigl, Staten Island, New York

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Cheesy Black Bean NachosTaste of Home

Cheesy Black Bean Nachos

We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. —Cynthia Nelson, Saskatoon, Saskatchewan

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Garden Vegetable GnocchiTaste of Home

Garden Vegetable Gnocchi

When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. —Elisabeth Larsen, Pleasant Grove, Utah

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Tofu Chow MeinTaste of Home

Tofu Chow Mein

This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! — Autumn SinClaire, Gold Beach, Oregon

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Grilled Garden Veggie PizzaTaste of Home

Grilled Garden Veggie Pizza

Pile on the veggies—this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas

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Sun-Dried Tomato LinguineTaste of Home

Sun-Dried Tomato Linguine

We call this “Gus’s Special Pasta” because my oldest child claimed it as his own. It’s cheesy, garlicky goodness and quick to fix. —Courtney Gaylord, Columbus, Indiana

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Easy Chana MasalaTaste of Home

Easy Chana Masala

I love this quick and healthy Indian-inspired dish so much I always make sure to have the ingredients stocked in my pantry. It makes weeknight dinners feel a little more special. —Janeen Judah, Houston, Texas

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Feta Garbanzo Bean SaladTaste of Home

Feta Garbanzo Bean Salad

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.—Judy Doepel, Ballston Lake, New York

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Spicy Hash Brown Waffles with Fried EggsTaste of Home

Spicy Hash Brown Waffles with Fried Eggs

Refrigerated hash brown potatoes will help you make quick work of these crunchy waffles. Put out lots of toppings so everyone can design their own. —Nancy Judd, Alpine, Utah

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Warm Squash & Quinoa SaladTaste of Home

Warm Squash & Quinoa Salad

Whenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. —Carly Taylor, Libertyville, Illinois

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Stir-Fry Rice BowlTaste of Home

Stir-Fry Rice Bowl

My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut

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Black Bean Bulgur SaladTaste of Home

Black Bean Bulgur Salad

The only cooking in this easy bulgur salad is heating the broth and bulgur. You can adapt the recipe to your preference; if you want to add chopped cooked chicken, use chicken broth in place of vegetable broth. —Carole Resnick, Cleveland, Ohio

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Cheesy Summer Squash FlatbreadsTaste of Home

Cheesy Summer Squash Flatbreads

When you want a meatless meal with Mediterranean style, these flatbreads smothered with squash, hummus and mozzarella deliver the goods. —Matthew Hass, Franklin, Wisconsin

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Tortellini with Asparagus & LemonTaste of Home

Tortellini with Asparagus & Lemon

This is a terrific warm-weather dish, loaded with fresh flavors. I make mine meatless, but some sliced grilled chicken on top would be awesome, too. —Crystal Schlueter, Northglenn, Colorado

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California QuinoaTaste of Home

California Quinoa

I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California

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Black Bean & Sweet Potato TostadasTaste of Home

Black Bean & Sweet Potato Tostadas

These spicy veggie-packed tostadas won over my meat-loving husband. To make them even faster, shop for baked tostada shells. —Lauren Delaney-Wallace, Glen Carbon, Illinois

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Ricotta, Tomato & Corn PastaTaste of Home

Ricotta, Tomato & Corn Pasta

I love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. —Jerilyn Korver, Bellflower, California

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Quick Italian Veggie SkilletTaste of Home

Quick Italian Veggie Skillet

When you don’t know what to serve, Italian flavors are a good starting point. We combine cannellini and garbanzo beans for this snappy rice dish. —Sonya Labbe, West Hollywood, California

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Muffin-Tin LasagnasTaste of Home

Muffin-Tin Lasagnas

This is a super fun way to serve lasagna for make-ahead lunches, potlucks or other fun get-togethers. My daughter took some of these to work and by noon was emailing me for the recipe. —Sally Kilkenny, Granger, Iowa

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Grilled Flatbread Veggie PizzaTaste of Home

Grilled Flatbread Veggie Pizza

We pile veggies onto flatbread for a fun way to eat healthier. Our go-to recipe for weeknights easily changes with different veggies or meats. —Darla Andrews, Lewisville, Texas

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Penne with Tomatoes & White BeansTaste of Home

Penne with Tomatoes & White Beans

I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. —Trisha Kruse, Eagle, Idaho

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White Beans & Bow TiesTaste of Home

White Beans & Bow Ties

When we have fresh veggies, we toss them with pasta shapes like penne or bow ties. For add-ins, think heirloom tomatoes, onion and garlic. —Angela Buchanan, Longmont, Colorado

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Ricotta-Stuffed Portobello MushroomsTaste of Home

Ricotta-Stuffed Portobello Mushrooms

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California

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Grilled Goat Cheese & Arugula SandwichesTaste of Home

Grilled Goat Cheese & Arugula Sandwiches

To create a more “grown-up” grilled cheese sandwich, I threw in tangy goat cheese and peppery arugula. I enjoy a similar combination on pizza, and it worked here, too! —Jess Apfe, Berkeley, California

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Hearty Portobello LinguineTaste of Home

Hearty Portobello Linguine

If you love Mediterranean cuisine, you’ll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. —Tre Balchowsky, Sausalito, California

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Pinto Bean TostadasTaste of Home

Pinto Bean Tostadas

Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. —Lily Julow, Lawrenceville, Georgia

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Tomato-Garlic Lentil BowlsTaste of Home

Tomato-Garlic Lentil Bowls

An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. —Rachael Cushing, Portland, Oregon

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Smoked Gouda Veggie MeltTaste of Home

Smoked Gouda Veggie Melt

After a long day of teaching, I like to make these veggie-packed grilled-cheese sandwiches. My 8-year-old daughter is a big fan, too. —Charlie Herzog, West Brookfield, Vermont

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Eggplant Flatbread PizzasTaste of Home

Eggplant Flatbread Pizzas

I'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. —Christine Wendland, Browns Mills, New Jersey

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Vegetarian Bean TacosTaste of Home

Vegetarian Bean Tacos

I love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana

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Thai Pasta with Spicy Peanut SauceTaste of Home

Thai Pasta with Spicy Peanut Sauce

We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. —Donna McCallie, Lake Park, Florida

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Tomato & Garlic Butter Bean DinnerTaste of Home

Tomato & Garlic Butter Bean Dinner

On the days I get home late and just want a warm meal, I stir together tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. —Jessica Meyers, Austin, Texas

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Black Beans with Bell Peppers & RiceTaste of Home

Black Beans with Bell Peppers & Rice

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. —Stephanie Lambert, Moseley, Virgina

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Coconut-Ginger Chickpeas & TomatoesTaste of Home

Coconut-Ginger Chickpeas & Tomatoes

This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California

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Poached Eggs with Tarragon AsparagusTaste of Home

Poached Eggs with Tarragon Asparagus

I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves.—Jennifer Tidwell, Fair Oaks, California.

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Mozzarella Mushrooms with Garlic ToastTaste of Home

Mozzarella Mushrooms with Garlic Toast

I came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. —Marc Bushee, Moorhead, Minnesota

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Arugula & Brown Rice SaladTaste of Home

Arugula & Brown Rice Salad

When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California

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One-Pan Tuscan RavioliTaste of Home

One-Pan Tuscan Ravioli

Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don’t have eggplant. Very flexible! —Sonya Labbe, West Hollywood, California

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No-Fry Black Bean ChimichangasTaste of Home

No-Fry Black Bean Chimichangas

Chimichangas usually are deep-fried burritos. My version gets lovin’ from the oven. Black beans and corn make it meatless and a cool way to use up leftover rice. —Kimberly Hammond, Kingwood, Texas

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Portobello & Onion TartTaste of Home

Portobello & Onion Tart

This fragrant tart is comfort with a capital “C,” especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. —Robin Wagganer, San Jose, California

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Curried Rice & NoodlesTaste of Home

Curried Rice & Noodles

As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! —Debbie Fleenor, Monterey, Tennessee

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Grilled Eggplant Parmesan StacksTaste of Home

Grilled Eggplant Parmesan Stacks

We love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New Jersey

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Lemony ChickpeasTaste of Home

Lemony Chickpeas

These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. —April Strevell, Red Bank, New Jersey

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Chickpea Mint TabboulehTaste of Home

Chickpea Mint Tabbouleh

You’ll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. —Brian Kennedy, Kaneohe, Hawaii

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Portobello Polenta StacksTaste of Home

Portobello Polenta Stacks

My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes—like this one—with our harvest. —Breanne Heath, Chicago, Illinois

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Portobello FajitasTaste of Home

Portobello Fajitas

I serve portobello fajitas family-style so guests can build their own. Just pass the tortillas and garnishes like salsa, cheese, guacamole and sour cream. —Carolyn Butterfield, Lake Stevens, Washington

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Black Bean & Corn QuinoaTaste of Home

Black Bean & Corn Quinoa

Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts

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Fresh Corn and Tomato FettucciniTaste of Home

Fresh Corn and Tomato Fettuccini

This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. —Angela Spengler, Tampa, Florida

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Speedy Hummus PizzaTaste of Home

Speedy Hummus Pizza

What started as an appetizer is now one of my favorite Mediterranean meals. I make sure I always have the ingredients, so I can whip it up in a hot minute. I like to use fresh tomatoes instead of sun-dried ones when they're in season, and sometimes I throw in some chopped artichoke hearts, too. —Nikki Haddad, Germantown, Maryland

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Mediterranean ChickpeasTaste of Home

Mediterranean Chickpeas

Add this to your meatless Monday lineup. It's great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts

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Cheese Tortellini with Tomatoes and CornTaste of Home

Cheese Tortellini with Tomatoes and Corn

Fresh corn and basil make this dish taste like summer. I think it's a good one for bringing to picnics or gatherings, but it's great along with any side dish for a weeknight dinner! —Sally Maloney, Dallas, Georgia

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Peanut Ginger PastaTaste of Home

Peanut Ginger Pasta

To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's so good, we've never had leftovers. —Allil Binder, Spokane, Washington

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Chickpea 'n' Red Onion BurgersTaste of Home

Chickpea 'n' Red Onion Burgers

When chilly days arrive and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. Even die-hard meat eaters can't resist them. —Lily Julow, Lawrenceville, Georgia

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Bean & Salsa Stuffed PizzaTaste of Home

Bean & Salsa Stuffed Pizza

Get the party started with this outside-in pizza. It's everything you love about Mexican cuisine, all in convenient slices! —Elizabeth Wright, Las Vegas, Nevada

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Veggie TacosTaste of Home

Veggie Tacos

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 of Home Test Kitchen

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Herbed Artichoke Cheese TortelliniTaste of Home

Herbed Artichoke Cheese Tortellini

This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona

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Refried Bean TostadasTaste of Home

Refried Bean Tostadas

For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen

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Mushroom Hunter's SauceTaste of Home

Mushroom Hunter's Sauce

Hunter sauce is a rich brown sauce with an accent of tomato. —Taste of Home Test Kitchen

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Gnocchi with Pesto SauceTaste of Home

Gnocchi with Pesto Sauce

Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. —Taste of Home Test Kitchen

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Triple Cheese TwistsTaste of Home

Triple Cheese Twists

Our stovetop macaroni and cheese is extra special, thanks to the buttery crumb topping. —Taste of Home Test Kitchen

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Black Bean BurritosTaste of Home

Black Bean Burritos

My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. —Angela Studebaker, Goshen, Indiana

Peggy Woodward, RDN
Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has nearly 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.

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