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Here’s the answer when you have to have a kid-pleasing entrée in next to no time. This recipe even gives you a bonus—planned-overs to use in Asian Chicken and Wild Rice Salad (page 87).

Mushrooms and chiles are covered with cheese that’s been fired with jalapeño, then wrapped in a warm tortilla to make a rich and creamy—and slightly messy—Tex-Mex treat.

Comforting, spicy, and oh-so-good describe this hearty dish.

Cumin, sage, and ginger spice up the rub that gives this chicken its distinctive flavor.

Choose fresh fruit salad or cold soup, such as Chilled Strawberry-Orange Soup (page 51), to complement this quichelike dish.

So few ingredients, so much flavor! This super-easy, super-quick entrée definitely belongs in your repertoire.

Barbecued chicken reaches a new level with the addition of rosemary and flavored mustard.

This mildly seasoned frittata—basically an omelet without the work—is a different way to use leftover pasta.

Crisp, crunchy romaine leaves enclose warm chicken and brown rice for an Asian entrée that you’ll want to add to your go-to list.

Celebrate flavors of the Yucatán with this chicken dish, which is served on brown rice colored with turmeric.

Break out of a plain-chicken rut with this southwestern-style dish. The only way it could be easier would be for the dish to prepare itself!

Capture some of the best flavors of Greece—spinach, tomatoes, oregano, garlic, and feta—in this family-pleasing vegetarian casserole.

Nutritious brown rice enhances the flavor and texture of this scrumptious two-cheese pie. Try it for dinner or brunch.

This yummy chicken and gravy combination goes well with just about any side dish.

Bursting with flavor, this super-fast entrée features chicken that is cooked, then “marinated” for a few minutes in a light but richly seasoned sauce.

This fantastically easy recipe utilizes bottled sun-dried tomato pesto to cut your prep time.

Golden hominy, which has the aroma and flavor of corn tortillas, is one of the highlights of this zesty stew.

This recipe makes a lot, but the dish tastes even better the second day and lends itself well to variations. For instance, you can warm the leftovers and serve them in whole-grain pita pockets or add 1 tablespoon fat-free Italian or balsamic vinaigrette and 1/2 cup chopped raw vegetables to every 1/2 cup cooked and chilled red lentils.

Greeks often serve white beans on days of fasting as a filling alternative to meat. Good alone or served over orzo or brown rice, these beans have even more flavor the second day.

Although these highly seasoned chicken breasts are delicious on their own, they also make a fine foundation for a variety of other dishes, such as Sour Cream Chicken Enchilada Casserole (page 160).