Well-seasoned turkey legs and tender veggies make an ideal dinner for a crisp fall day. And the recipe couldn't be easier! —Rick and Vegas Pearson, Cadillac, Michigan

I remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii

It takes a little longer to make baked spaghetti, but the difference in taste, texture and richness is well worth the time. I serve this lasagna-style dish with a tossed green salad and breadsticks for a hearty, healthy meal. —Betty Rabe, Mahtomedi, Minnesota

A basic rub and a delightful made-from-scratch barbecue sauce help this honey barbecue chicken shine.

My mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. —Amelia Gormley, Ephrata, Pennsylvania

We gave the traditional dish a makeover with this healthy lasagna recipe. It tastes just as good as the original, with a rich homemade meat sauce and plenty of cheese.

It's easier than you think to make this takeout-inspired sweet and spicy orange chicken! Serve it over fluffy rice, with a sprinkling of sesame seeds, for a Chinese-American restaurant favorite at home.

Field editor Ruth Peterson of Jenison, Michigan uses leftover turkey for her fast-to-fix chop suey. Canned bean sprouts and water chestnuts add a nice crunch to the mix.

Shrimp and grits is the kind of down-home comfort food that tastes great any time.