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Sunday: Barbecued Strawberry Chicken
When it’s time to impress family and friends, we serve barbecued chicken garnished with strawberries. It’s easier than anyone would ever guess. —Bonnie Hawkins, Elkhorn, Wisconsin 2 / 7
Monday: Veggie Nicoise Salad
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois 3 / 7
Tuesday: Chicken Cucumber Pitas
I wanted a good recipe for stuffing pitas. Seeing the large stack of garden-fresh cucumbers on my counter, I decided to improvise and create my own recipe. It was a huge hit. —Sheena Wellard, Nampa, Idaho 4 / 7
Wednesday: Sheet-Pan Chipotle-Lime Shrimp Bake
I like to make this seafood dinner for company because it tastes amazing but takes very little effort to throw together. Use asparagus, Broccolini or a mix of the two. It’s all about what's available for a decent price. —Colleen Delawder, Herndon, Virginia 5 / 7
Thursday: Garlic-Grilled Chicken with Pesto Zucchini Ribbons
The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. —Suzanne Banfield, Basking Ridge, New Jersey 6 / 7
Friday: Teriyaki Shish Kabobs
When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida 7 / 7
Saturday: Feta Chicken Burgers
My friends always request these tasty chicken burgers on the grill. I sometimes add olives to punch up the flavor! Try them with the mayo topping. —Angela Robinson, Findlay, Ohio Originally Published: May 27, 2020