5 Must-Try Recipes to Cook This Month

Last week, my kitchen turned into a flavor-packed adventure zone. I challenged myself to break out of my usual dinner routine and try something new. The result? A Moroccan-inspired chicken dish that had my family asking for seconds—and thirds! That’s when I realized how a single recipe can transform an ordinary meal into a memorable experience.

This month, I’m sharing my top picks for dishes that bring excitement to the table without demanding hours in the kitchen. From zesty Tex-Mex to cozy comfort food, each dish balances bold flavors with simple prep. Whether you’re cooking for one or feeding a crowd, these ideas adapt effortlessly to fit your schedule and taste buds.

Key Takeaways

• Features a mix of global cuisines, including Italian and Moroccan-inspired dishes.
• Prep times range from 25 to 60 minutes for busy weeknights.
• Nutrition-focused with 25–35g protein per serving.
• Easy modifications for dietary needs or picky eaters.
• Includes clever twists like aquafaba or vanilla in savory meals.

Why These 5 Must-Try Recipes Belong on Your Table

One bite of the 2021 Recipe of the Year winner, and I knew these flavors deserved a spot on every dinner table. The Slow-Cooker Moroccan Chicken—with its surprising hint of vanilla—taught me how small twists elevate familiar ingredients into extraordinary meals.

What makes these dishes special? Decades of testing. From Taste of Home contributors, these recipes combine 40+ years of expertise. Think sheet-pan chicken with rainbow veggies or freezer-friendly enchiladas—each designed to save time without skimping on protein (avg. 28g per serving!).

Why Home Cooks Love Them

Here’s the breakdown:

Take Janice Montiverdi’s enchiladas—her cooking class hack swaps heavy cream for Greek yogurt. It’s this kind of clever tweak that turns a simple dinner into a food experience. Plus, most dishes freeze beautifully, so you’re always ready for hungry guests.

Whether you’re craving comfort or adventure, these recipes fit the bill. They’re proof that great food doesn’t need fancy ingredients—just smart kitchen tricks.

Creamy Garlic Spaghetti in 30 Minutes

Few things beat a bowl of creamy garlic spaghetti after a long day—especially when it’s ready in 30 minutes. Jackie Messina’s family recipe delivers 12g of protein per serving and costs just $1.75, making it a win for your kitchen and wallet.

Ingredients You’ll Need

This dish thrives on simplicity. Grab these staples:

• Fresh garlic (or pre-minced for a time-saver)
• Quality olive oil and red pepper flakes
• Spaghetti (whole wheat for extra protein)
• Lemon zest and microplaned Parmesan for garnish

“The trick is salting pasta water like the sea—1 tbsp per 4 quarts. It’s the difference between good and great pasta.”

Step-by-Step Cooking Guide

1. Boil pasta in salted water until al dente (save ½ cup starchy water).
2. Sauté garlic in olive oil on low heat—30 seconds max to avoid bitterness.
3. Toss pasta with garlic oil, starchy water, and a pinch of red pepper flakes.
4. Top with grilled chicken or shrimp for a protein boost.

Serve immediately with lemon zest and Parmesan. Leftovers? Store airtight for up to 2 days (reheat with a splash of water to revive creaminess). Pair with Pinot Grigio to highlight the garlic notes.

Slow-Cooker Moroccan Chicken with a Twist

One unexpected ingredient turned my weeknight chicken into a dinner party showstopper. Arlene Erlbach’s 2021 award-winning recipe uses vanilla extract to balance the heat of Moroccan spices—a trick I now swear by.

The Secret Ingredient: Vanilla Extract

Don’t let the sweetness fool you. A teaspoon of vanilla softens the bold flavors of ras el hanout (a North African spice blend) without overpowering the dish. It’s the why-didn’t-I-think-of-that touch that makes this dinner unforgettable.

“Vanilla bridges the gap between spicy and savory. It’s like a flavor conductor—bringing harmony to every bite.”

Serving Suggestions for a Heartier Meal

This chicken shines with simple pairings:

• Stretch it further: Serve over fluffy couscous or cauliflower rice for extra texture.
• Time-saving hack: Use the 4-hour express method if you’re short on time (8-hour version for deeper flavor).
• Sauce swaps: Replace chili sauce with sriracha or harissa for a different kick.

Leftovers? Shred the chicken for wraps or salads. It freezes beautifully for up to 3 months—just store in airtight containers. With 28g of protein per serving (thanks to skinless thighs), this dish fuels busy days without compromise.

White Chicken Enchiladas with Cream Sauce

My neighbor’s potluck changed my mind about enchiladas forever—especially when I tasted Janice’s creamy white chicken version. Her recipe packs 67g of protein per serving, proving comfort food can be both indulgent and nourishing.

Scaling Up for Gatherings

Janice’s hack? Triple the filling and divide it into disposable pans. Here’s how to adapt this dinner for a crowd:

• Batch prep: Shred rotisserie chicken and pre-shred cheese the night before.
• Sauce swap: Greek yogurt replaces heavy cream for a lighter sauce (same richness, half the calories).
• Spice control: Let guests adjust green chiles to their heat preference.

“Oaxaca cheese melts like a dream—it’s the MVP of enchilada night.”

For a kitchen-friendly twist, set up a build-your-own bar with toppings like radish slices and cilantro. Assemble extras in foil pans, freeze, and bake straight from frozen (add 15 minutes to cook time).

With these tweaks, you’ll turn a simple recipe into a feast that feeds a dozen—or fuels your freezer for busy nights.

Sheet-Pan Chicken and Veggies for Busy Nights

Sherri Melotik’s rosemary-infused chicken changed my weeknight dinner game forever. At just 357 calories per serving, this meal proves that healthy eating doesn’t mean sacrificing flavor or time.

Best Vegetables to Pair with Chicken

Not all veggies roast equally. Root vegetables like carrots and potatoes need more time, while zucchini and bell peppers cook faster. Here’s how to balance them:

“Pre-chopping veggies on Sundays saves 15 minutes on weeknights—worth every second!”

Time-Saving Prep Tips

This recipe thrives on smart shortcuts:

• Pan selection: Rimmed baking sheets prevent spills; stoneware boosts crispiness.
• Flavor boosters: Toss ingredients with rosemary oil or lemon wedges before roasting.
• Crispy skin: Pat chicken dry with paper towels for golden perfection.

Set your oven to 425°F for caramelized edges and juicy protein. Swap chicken for salmon or tofu if preferred—the method stays the same. Store leftovers in meal-prep containers for up to 4 days.

Hearty Meatball Subs for Casual Dinners

Dinner became an event when I discovered how versatile meatball subs could be. Diane Hixon’s recipe—a 294-calorie nacho-inspired twist—turned my weeknight dinner into a crowd-pleaser. The secret? An 80/20 beef-pork meat blend that stays juicy without greasiness.

Customize the sauce to match your mood: classic marinara, creamy alfredo, or spicy buffalo. For the bread, pick hoagie rolls with a crisp crust but soft interior—they hold up to the sauce without getting soggy.

“Toast rolls with garlic butter for a golden crunch. It’s the way to elevate every bite.”

Short on time? Freeze cooked meatballs in sauce portions for quick reheating. Vegetarians can swap in lentil-mushroom balls for equal protein (18g per serving). Serve with crispy kale chips or sweet potato fries for a balanced dinner.

Leftovers shine as sliders—just grab mini buns and reheat. This recipe proves that a little kitchen creativity goes a long way.

How to Make the Most of Your Cooking Time

Efficient cooking isn’t about speed—it’s about smart strategies that turn kitchen chaos into smooth workflows. Devan Grimsrud’s aquafaba trick changed my way of prepping beans. Now, I whip the liquid from canned chickpeas into a foam for egg-free baking, saving 10 minutes per meal.

• Batch cooking: Prep proteins and grains on Sundays. Wednesday refreshes (like roasting ingredients) keep food fresh.
• Tool savvy: Multi-cookers pressure-steam veggies while slow cookers braise meats—no babysitting.
• 15-minute chunks: Chop during pasta boils or sauté while the oven preheats.

“Frozen mirepoix blends are my sous-chef. They skip the onion tears and knife work.”

Try these time-saving swaps:

My weeknight rotation template ensures variety without last-minute decisions. Roast veggies during sauce simmers, and always clean as you go. It’s the way to enjoy cooking—not just the results.

Pantry Staples for These Recipes

My spice rack used to be a graveyard of forgotten flavors—until I discovered how the right staples transform every dish. Whether you’re making Moroccan chicken or creamy garlic pasta, these ingredients ensure bold flavor without last-minute store runs.

Must-Have Spices and Sauces

Cumin and cinnamon are the heroes of my kitchen. They add warmth to stews and depth to rubs. Here’s how to keep them fresh:

• Magnetic tins: Stick spices to your fridge for easy access.
• Vacuum-sealed jars: Extend shelf life by 6+ months.

“Label spices with purchase dates—ground ones lose potency after a year.”

Sauces like sriracha and gochujang last longer than you’d think:

For recipes needing thickeners, cornstarch works when flour’s unavailable. Bulk-buy olive oil and dried herbs—they’re the backbone of fast, flavorful meals.

Pairing Wines with These Dishes

Pairing wine with food isn’t just for fancy restaurants—my kitchen experiments proved it. A $15 Sauvignon Blanc elevated my garlic spaghetti dish, while a bold Zinfandel balanced the acidity of tomato-based dinners. Here’s how to match wines to these recipes like a pro.

• Sauvignon Blanc: Cuts through creamy garlic sauces.
• Pinot Grigio: Complements lemon-zested protein like shrimp or chicken.

Red wines handle richer dishes. My go-tos:

“Chill reds slightly (55°F) to soften tannins—it’s the way to enhance fruit notes without overpowering the dish.”

Non-alcoholic swaps work too. Sparkling water with lime pairs well with enchiladas, while hibiscus tea mimics the acidity of red wine. For cheese-heavy meals, try apple cider vinegar spritzers.

Glassware matters. Use these shapes to highlight flavors:

• Bowl-shaped glasses: Capture aromas in full-bodied reds.
• Tall, narrow flutes: Keep bubbly drinks crisp.

Kid-Friendly Variations of These Recipes

When my nephew refused to eat anything green, I knew I needed creative kid-friendly tweaks. Christine Lupella’s Italian sub recipe became my blueprint—mild spices, fun shapes, and hidden veggies turned his “no” into “more!”

Flavor moderation is key. Dial back heat in Moroccan chicken by skipping cayenne. For creamy pasta, swap garlic powder for fresh—it’s gentler on young palates.

Presentation wins battles:

• Fun shapes: Star-cut sandwiches or dinosaur pasta.
• Colorful plates: Cherry tomatoes and bell pepper strips.

“Yogurt-based ranch doubles as a veggie dip and sauce. It’s the way to sneak in nutrients.”

For texture-sensitive kids, puree roasted carrots into marinara or blend spinach into pesto. Build-your-own taco bars let them customize—a proven meal win.

Allergy swaps matter too. Use sunflower seed butter in sauces or coconut milk in creamy dinners. Always label modified ingredients for safety.

Leftovers? Pack mini meatballs in thermoses or turn enchiladas into lunchbox quesadillas. With these tweaks, even picky eaters will ask for seconds.

Meal Prepping with These 5 Must-Try Recipes

Freezer-friendly meals became my secret weapon against last-minute takeout orders. Keri Whitney’s ziti al forno recipe changed the game—its creamy ricotta layers and marinara freeze perfectly for busy nights.

Container selection matters. Glass locks in freshness but weighs more; BPA-free plastic stacks neatly. For portion control, I use color-coded containers: red for high-protein dishes, green for veggie-packed meals.

“Freeze sauces in ice cube trays—thaw just what you need. It’s the way to avoid waste.”

Here’s my time-saving system:

• 3-month max: Freeze cooked pasta or protein beyond that, texture suffers.
• Reheat smart: Oven at 350°F for crispness; microwave with a damp towel to retain moisture.
• Label everything: Masking tape with dates and reheating instructions saves kitchen guesswork.

Overlap ingredients across recipes—roast double the chicken for enchiladas and salads. Sundays are for prepping grains and chopping veggies; Wednesdays refresh with quick roasts. With this way, even hectic weeks feel manageable.

Why Comfort Food Deserves a Spot in Your Rotation

The scent of Tara Walworth’s green bean mushroom pie brought back childhood memories I didn’t know I’d forgotten. That first bite transported me to rainy afternoons at my grandmother’s kitchen table. Comfort food does more than nourish our bodies—it feeds our emotions.

Science backs what our hearts know. Studies show nostalgic flavors trigger dopamine release, improving mood within minutes. My go-to dish? A lighter version of mac and cheese with cauliflower puree—same creamy satisfaction, plus vitamins.

Every family has their signature recipe. Mine involves secret spice blends passed down three generations. These traditions turn simple dinner into cultural preservation. Winter calls for hearty stews, while summer shines with chilled soups.

• Budget-friendly: Homemade pot pie costs $1.25 per serving vs. $8 takeout
• Connection builder: Shared meals increase family bonding time by 40%
• Memory triggers: Cinnamon scent can recall specific childhood moments

“Comfort foods act as edible time machines. They’re the way we reconnect with our happiest selves.”

Balance is key. I add spinach to my lasagna and use Greek yogurt in mashed potatoes. The result? All the cozy feels with extra nutrition. Even classic foods can evolve without losing their soul.

Last Tuesday proved the power of comfort dishes. A neighbor’s chicken soup healed both colds and loneliness. That’s the magic—these meals feed more than hunger.

Your rotation deserves this warmth. Whether it’s a treasured recipe or new twist, comfort food belongs at every dinner table. The memories you’ll create? Priceless.

Quick Fixes for Common Cooking Mistakes

My gravy disaster last Thanksgiving taught me that even kitchen fails can be fixed. The Taste of Home Test cooking team shared their pro tips to rescue meals without wasting ingredients.

Oversalted solutions: Drop a peeled potato into soups or sauces for 15 minutes. It absorbs excess salt—the way my grandma saved her famous chili.

Burnt sauce recovery: Strain through cheesecloth to remove charred bits. Rebalance with a splash of cream or citrus.

“Acid cancels salt, sugar tames heat. It’s the way we fix 90% of flavor mishaps.”

Dry protein rescue: For tough chicken, inject warm broth with a syringe. Blanket with sauce to lock in moisture.

Emergency swaps: No buttermilk? Mix milk with lemon juice. Out of eggs? Use mashed banana in baked goods.

Equipment failures: Keep an oven thermometer handy. Mine revealed a 25°F discrepancy—the way I finally nailed perfect cookies.

With these tricks, even near-disasters become edible victories. The pros agree: great cooking isn’t about perfection—it’s about smart recovery.

How to Store and Reheat Leftovers

Nothing ruins a good meal faster than soggy reheated chicken—until I learned these storage secrets. Erin Raatjes’ minestrone stays fresh for 4 days in the fridge using her airtight method. Now I apply these tricks to all my cooked food.

• Glass lock-its for saucy dishes (prevents absorption)
• Silicone bags for roasted veggies (maintains crispness)
• Vacuum-sealed packs for meats (extends freshness by 3x)

The temperature danger zone (40°F–140°F) is where bacteria thrive. Cool hot food within 2 hours—divide large portions into shallow containers to speed this up.

“Label with contents and date. Future-you will thank present-you during fridge cleanouts.”

Choose reheating methods based on texture needs:

Organize your freezer using the FIFO method—First In, First Out. Place newer items behind older ones. For chicken and other proteins:

• Raw: 9 months at 0°F
• Cooked: 2–3 months

Revive stale bread by wrapping in foil and heating at 300°F for 10 minutes. Wilted herbs? Submerge in ice water for 15 minutes to crisp them back up.

These techniques transformed my leftovers from sad to spectacular. Now every meal gets a second act—the right way.

Reader Stories: Favorite Recipe Swaps

Rhonda’s onion soup meatloaf hack made me rethink every recipe I knew. Her trick? Replacing breadcrumbs with dry soup mix for deeper flavor. It proved how simple ingredients swaps can revolutionize a dinner staple.

• Vegetarian wins: Lentils mimic taco meat when seasoned with smoked paprika
• Gluten-free solutions: Almond flour makes crispy chicken tenders
• Budget tricks: Chicken thighs cost less than breasts but stay juicier

“Cashew cream saved my dairy-free alfredo sauce. It’s the way to keep richness without cheese.”

Regional swaps work too. Andouille sausage adds Creole flair to Spanish recipes. For busy nights, convert oven dishes to slow cooker food—just reduce liquids by 1/3.

My kitchen test: pureeing roasted carrots into marinara. Kids devoured the hidden veggies. That’s the beauty of recipe tweaks—they make meals work for your life.

Got a brilliant swap? Try it! The best way to cook is making dishes your own.

Conclusion

These dishes prove that a great recipe adapts to any diet—gluten-free, vegetarian, or packed with protein. Each bite delivers flavor without fuss, turning weeknight dinner into something special.

Share your twists online with #MyMustTryMeals! I’d love to see how you make these meals your own. Coming soon: summer-ready salads and grill favorites for warmer days.

Every dish here earned its spot through testing and taste. Now it’s your turn—tag me with your creations or submit your family’s go-to recipe. Let’s keep the kitchen adventures going!

Ready for a challenge? Try one new way to cook each week. Your taste buds—and your Instagram feed—will thank you.

FAQ

Can I substitute heavy cream in the garlic spaghetti recipe?

What’s the best way to prep chicken for the sheet-pan meal?

How spicy are the white chicken enchiladas?

Can I freeze the Moroccan chicken?

What’s a quick side dish for meatball subs?

Which wine pairs well with these recipes?