Taste of Home Meal of the Day

Kids' Favorite Chili

Terri Keeney of Greeley, Colorado shares her third-generation family favorite, this hearty chili. This sweet and easy chili is sure to warm the whole family up on those chilly fall nights.

Individual Meat Loaves

I ESPECIALLY like this recipe because it makes a nice meal for two without lots of leftovers. The pork gives this meat loaf a moist, tasty, old-fashioned flavor—it's one of our favorite main dishes. —Kim McMurl Fargo, North Dakota

Quick and Creamy Ham Fettuccini

This elegant and easy Creamy Ham Fettuccine is Angie Smith's own version of an old Italian favorite and has earned top honors with friends and family. “It’s my most requested dish," notes the Clarksville, Tennessee cook. "I really like the thicker texture of the sauce, which is great with any hearty pastas, such as whole wheat tortellini or penne—and I sometimes add peas for extra nutrition.”

Mom's Fried Fish

Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.—Julie Jahnke, Green Lake, Wisconsin

Steak with Squash Medley

This recipe for our traditional Sunday night dinner dates back to the 1960s, yet it's still a favorite. At that time, we operated a small inn in southern Indiana, and every week after most of the guests had departed, my wife and I would enjoy a quiet, leisurely dinner. -Jim Tusing, Oklahoma City, Oklahoma

Mustard-Herb Grilled Tenderloin

Our area is known for beef, and we make this tenderloin recipe often. But the marinade would also be good with grilled pork or chicken.

Tarragon Chicken & Veggie Packet

Cooking this main dish in a foil pouch keeps moisture and flavor in and makes cleanup simple, says our Test Kitchen.

Kentucky Grilled Chicken

This chicken is perfect for an outdoor summer meal, and my family thinks it's fantastic. It takes about an hour on the grill but is worth the wait. I use a new paintbrush to "mop" on the basting sauce. -Jill Evely, Wilmore, Kentucky

Grilled Beef Fajitas

Grilling the tortillas in this easy fajita recipe makes them have just the right amount of crunch, and the red pepper and cream cheese really makes them feel special.

Easy Slow-Cooked Swiss Steak

Sarah Burks of Wathena, Kansas lets her slow cooker simmer up this fuss-free and flavorful Swiss steak. Perfect for busy spring days…the longer it cooks, the better it tastes!

Basic Meat Loaf

"Since I can't have much salt, I've come up with a recipe for meat loaf that is really tasty without it."&#151Lillian Wittler, Wayne, Nebraska

Flank Steak

Dried, flavorful herbs and a few minutes of broiling bring out the delicious juices and flavors in this steak, created by our Test Kitchen. In a short amount of time, this great entree can be on your table tonight!

Turkey Spaghetti Pie

This turkey-based entree is a tasty change from traditional spaghetti. Its saucy goodness really comes through when it's reheated on nights my husband and two active schoolboys need to eat in shifts. —Anita Cunningham of Blaine, Washington

Artichoke Beef Steaks

Light green artichokes and vibrant pimientos make these colorful steaks perfect for the holiday season. If weather permits, grill the steaks outside and prepare the topping in a skillet as directed.

Parmesan-Crusted Tilapia

You won’t have to fish for compliments when this is the catch of the day! Christi McElroy — Neenah, Wisconsin

Grilled Citrus Steak

We invite someone for dinner almost every weekend, and this recipe has never failed us. It can be prepared in just a few minutes. I like to serve it with vegetables and a salad. -Joan Whyte-Elliott of Fenelon Falls, Ontario

Pepper-Rubbed Red Snapper

"I found the recipe for Pepper-Rubbed Red Snapper several years ago while living in Corpus Christie.It's often requested when guests visit and sure comes in handy when the boys come home with a great catch."—Windy Byrd, Sweeny, Texas

Plum-Glazed Lamb

Fruity and flavorful, this wonderful glaze is simple to prepare, and its hint of garlic really complements the lamb. The recipe makes enough glaze to baste the lamb during roasting and leaves plenty to pass when serving. —Ann Eastman Greenville, California

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