This easy one-pot chili is perfect for a couple or a crowd on Super Bowl Sunday. Chili is always a family pleaser. Using chicken and mushrooms gives a light, tasty result. All of the ingredients cook in a large skillet. It’s a meal on its own, or serve quick-cooking rice and a ready-to-eat salad on the side.

Garlic, sherry and hoisin sauce flavor chicken in this quick Chinese stir-fry. Thoughts of the start of the Chinese New Year next week inspired this quick and easy stir-fry dinner.

This thick and hearty soup made with ham, lentils, and tomatoes takes only 30 minutes to make and is a great way to brighten up a winter evening. It’s a whole meal in one bowl.

A Neapolitan pizza-style sauce over tender, juicy pork makes a quick and simple dinner. The combination of tomato, olive and garlic on the pork pairs beautifully with the earthiness of the beans and the bite of peppery arugula in the White Bean Salad.

This is a great way to serve leftover turkey. It’s a one-pot meal — a hearty casserole with turkey, mushrooms and pasta with a light touch.

Linda Gassenheimer, The Miami Herald’s Dinner in Minutes columnist, is featured at this year’s Miami Book Fair International with her latest cookbook, <span class="italic">Fast and Flavorful: Great Diabetes Meals from Market to Table</span> (American Diabetes Association, $18.95).

Juicy veal cutlets with a tangy Roquefort sauce creates a tasty dish. Veal cutlets only take 2 or 3 minutes to cook. They will continue to cook in their own heat once removed from the skillet. Just one ounce of cheese helps to make a very light, flavorful sauce.

Meatloaf, well-seasoned and served with a tomato-mushroom sauce, makes a delicious entree. Complete the meal with a side dish of Spicy Lentils plus a lettuce or spinach salad.

Fresh shrimp in a light Provencal sauce is one of celebrity chef Jacques Pepin’s creations I tasted on a cruise.

Barbecued pork is perfect for this last holiday weekend of the summer. This easy dry rub adds flavor in minutes. A blend of spices and peanuts rubbed into the meat forms a crust that is a great alternative to a marinade. You don’t have to wait for the meat to absorb the flavors.