BECKY LUIGART STAYNER
No matter how much planning is involved,weeknight dinnerscan be stressful.
From a cheesy chicken casserole toflavorful salmon,these are the ten they make on repeat.
I’ll add couscous or brown rice for a starchy side, and everybody’s happy!"
Credit:BECKY LUIGART STAYNER
I usually make it at least once a month.
It’s so easy and so delicious, even with sad winter zucchini.
Just don’t use pre-grated cheese.
Credit:Alison Miksch
It really does have to be grated fresh."
They taste like our own mini tailgate, even in the dead of winter.
Plus, it creates enough leftovers to get me through lunch for the rest of the week."
Credit:Robby Lozano, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle
Sometimes I add the shrimp if I have them in the freezer, and sometimes I leave them out.
In a pinch, canned whole tomatoes work well, too!
Just give them a gentle squeeze with your hands before adding them to the skillet.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It’s a weeknight winner."
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Antonis Achilleos; Prop Stylist: Caleb Clarke; Food Stylist: Emily Nabors Hall
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle
