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" I like to cook a pot of chili using a pound of ground meat, 2 cans of kidney beans, a packet of chili seasoning, and a can of tomatoes. I brown and drain the ground meat, then place all the ingredients in my slow-cooker and let them simmer. I serve it with saltine crackers, shredded cheese and/or sour cream. -Melba Mozingo, Leakesville, MS    I love to make soup in the slow-cooker and bread in my bread maker. I set up both before leaving for work and they are ready when I get home. Escarole soup is especially easy: I put chicken and beef broth in a pot, add half as much water as broth, then add rinsed chopped escarole. Mix ground beef with a beaten egg and spices, make little meatballs and add to the broth. Add a little pastina and a splash of wine, then let it simmer all day. -Debra Burchett, Ambler, PA   I simply mention to my kids that we&amp;#039;re having an upside-down day, and they know it means I&amp;#039;m serving them a breakfast meal. For extra fun, those interested may wear their clothes inside out! -Jo Beth Wisehart, Golden, CO   I always keep teriyaki chicken breasts and frozen rice mixtures from Trader Joe&amp;#039;s in the freezer. I just throw both into a skillet and wait for it all to defrost. It&amp;#039;s simple and quick, and everyone enjoys it. -Mindi Portnoy, Dix Hills, NY   The convenience of flour tortillas and pre-shredded cheese can&amp;#039;t be beat. In a pinch, we throw whatever meat, cheese and veggies we have in the fridge into a tortilla, then heat to melt cheese and top with salsa or olive bruschetta spread. -Nita Talbot, San Juan Capistrano, CA   The kids like to help make pizza burgers. I brown ground beef, add herbs and Parmesan to pizza sauce, and spoon over half an English muffin. Top with mozzarella and bake at 350\u00B0F until the cheese is melted. Served with a salad, it takes about 15 minutes to prep and 10 to 15 minutes to bake. -Julie Munoz, South St. Paul, MN   We use precooked chicken from Perdue. It&amp;#039;s easy to prepare and tasty. We add steamed broccoli and sweet potatoes done in the microwave. Dinner is ready in less than 20 minutes. -Donna Hoell, Brookhaven, PA   My family&amp;#039;s favorite is grilled ham and cheese on raisin bread. Sandwich cheese between two slices of raisin bread and spread the outside with butter. Grill until cheese melts, then grill ham and add to the sandwich. -Deborah Fochler, Newport News, VA   My hectic-day dinner is a one-pot pasta dish. I cook up the pasta and in the last 5 minutes I add broccoli florets. When I drain the pasta, I save a little of the water and mix it with the pasta, broccoli and some Parmesan. I cut cherry tomatoes in half and toss them in. -Suzanne Fawcett, Oceanport, NJ    With a steak that I toss onto my George Foreman grill, potatoes that I &amp;quot;bake&amp;quot; in the microwave, and fresh vegetables and fruit, I&amp;#039;m eating in 10 to 15 minutes. -Lisa Olsen, Vineland, NJ   It&amp;#039;s called fake lasagna. I layer spaghetti sauce, frozen four-cheese ravioli and mozzarella in a microwave container until it&amp;#039;s almost full. Microwave for about 8 minutes, check it, add Parmesan on top and microwave for another 2 minutes. -Tamara Misiuda, Everett, WA   I buy a bag of salad and a rotisserie chicken, then slice the chicken and serve over the greens in bowls. I set out favorite toppings such as hard-cooked eggs, shredded Cheddar, bacon bits, croutons and salad dressings. It&amp;#039;s a quick meal that&amp;#039;s also healthy. -Michele Fagan, Philadelphia   I make double of whatever is freezable. I make about four meat loaves at a time and freeze three of them. Once they&amp;#039;re thawed, I slice them for sandwiches, cut them into squares for &amp;quot;meatballs&amp;quot; to go with spaghetti or make hot meat-loaf sandwiches with a bit of heated spaghetti sauce poured over. -Sandra Platt, Winslow, IN   Anything I can put in a slow-cooker is the best way to go. I put it on in the morning and don&amp;#039;t have to think about it all day. Barbecued pork is especially popular in my house. Put a trimmed pork shoulder roast, some chopped onions, garlic, celery, bell pepper and one bottle of barbecue sauce in, turn on low until dinner, and serve it on a bun with fries. -Antoinette Alexander, Baton Rouge, LA   My lifesaver is our gas grill. Even in the winter, I can grill up boneless chicken breasts, asparagus and corn in no time\u2014all in one grill. -Sharon Dietrich, St. Louis "^^<http://www.w3.org/2001/XMLSchema#string>
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