What tastes like takeout but is ready even faster? Pineapple pork chops are drenched in a sweet and savory sauce to upgrade weeknight dinners.

This recipe is delicious and so easy to make at home on a weeknight. You can add any vegetables, seafood or meat that you have on hand.

Million-dollar chicken casserole is a rich and creamy combination of cooked chicken, cream cheese, sour cream, cottage cheese and cream of chicken soup. We sprinkle this chicken casserole with a buttery Ritz cracker topping to create a delightfully crunchy finish.

This recipe for Texas chicken spaghetti was given to me years ago by a favorite sister-in-law, a wonderful cook. My whole family has the recipe and enjoys it too. It is easy to freeze or it can be made the day before and kept in the fridge. You can use two cans of cream of mushroom soup instead of one mushroom and one chicken.

Roasting these tender, fall-off-the-bone ribs in the oven means you can enjoy them any time of year—no waiting for grilling season. The heat from the habanero pepper and the sweetness of the raspberry jam complement each other perfectly.

One of my favorite dishes at Olive Garden is their fried lasagna. On a whim, I tried to recreate it at home. After a few tries, I think I got it pretty close to the original.

I enjoy foil-wrapped dinners cooked on the grill, especially because there are no pots or pans to wash. You can try making chicken foil packs with most fresh vegetables you have on hand.

Lemon-garlic shrimp pasta balances briny, zesty and savory flavors in a sparkling dish that seems too quick and easy to be true.

Sushi is one of our family’s favorite treats. This is an easy-to-prepare version that can be ready in 30 minutes or less. It’s low carb and packed with vegetables, but with all the flavor, no one misses the carbs. If you don’t like shrimp, you can substitute cooked shredded chicken or firm tofu. If you enjoy your food extra spicy, change the ratio of red curry paste to mayonnaise.