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Buffalo Pulled Chicken
This slow-cooker dump meal is one of my go-to’s. The lighter chicken is a nice alternative to pulled pork. —Kim Ciepluch, Kenosha, Wisconsin
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Air-Fryer Pork Chops
These air-fryer pork chops get their rich flavor from Creole seasoning and Parmesan cheese. Bonus: They’re low in carbs, too! —Dawn Parker, Surrey, British Columbia
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Cheesy Onion Chicken Skillet
My zesty chicken with peppers and onions is so versatile, it works when you serve it over rice, potatoes, noodles, even a hoagie bun. —Kim Johnson, Sibley, Iowa
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BLT Chicken Salad
Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina
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Tex-Mex Chicken Strips
I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. —Cynthia Gerken, Naples, Florida
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Southwest Turkey Lettuce Wraps
If you’re tired of the same old taco routine, give these a try. I tweaked a friend’s recipe to suit our tastes and my family’s loved it since. It’s so tasty and low maintenance. —Ally Billhorn, Wilton, Iowa
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Mediterranean Meatzza
Pizza night has never been the same at our house since we started making our low-carb pizza with a meat crust. It’s protein-packed, filling and topped with fresh Mediterranean ingredients. — Shauna Havey, Roy, Utah
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Air-Fryer Fajita-Stuffed Chicken
I had all the ingredients for fajitas, but instead of heating up my big oven I decided to try out the air fryer. Since mine is a small one, I wanted to get as much filling as I could in each stuffed chicken breast. This worked nicely by cutting slits in the breasts and then filling them. —Joan Hallford, North Richland Hills, Texas
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Cauliflower Soup
This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia
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Slow-Cooker Chicken Taco Salad
We use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. —Karie Houghton, Lynnwood, Washington
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Asparagus-Mushroom Frittata
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey
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Caprese Chicken with Bacon
Smoky bacon, fresh basil, ripe tomatoes and gooey mozzarella top this appealing chicken caprese recipe. The aroma as it bakes is irresistible! —Tammy Hayden, Quincy, Michigan
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Dad's Greek Salad
The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. —Arge Salvatori, Little Ferry, New Jersey
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Fontina Asparagus Tart
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
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Almond Chicken Salad
My mother used to prepare this chicken salad with grapes and almonds for an evening meal during the hot summer months. It’s my favorite of my mother’s chicken salad recipes. —Kathy Kittell, Lenexa, Kansas
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Vegetable, Steak and Eggs
Low-carb doesn’t have to be skimpy with this lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
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Mediterranean Broccoli & Cheese Omelet
My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
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Easy Poached Salmon
In 46 years of marriage, we had never tasted salmon until a friend told me about poaching it in a low cooker. I tried it and got flaky, moist results with little fuss. I added some soy sauce for extra flavor. — Johnna Johnson, Scottsdale, Arizona
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Almond Vegetable Stir-Fry
While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York
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Bacon-Wrapped Pesto Pork Tenderloin
I love to serve this family-favorite tenderloin—maybe because of the compliments that come with it! When the weather warms up, we grill it instead. —Megan Riofski, Frankfort, Illinois
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South-of-the-Border Caprese Salad
Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! —Kathleen Merkley, Layton, Utah
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Pork Chops with Parmesan Sauce
Moist and tender chops make a speedy and comforting weekday meal. They’re dressed with a smooth, creamy sauce seasoned with Parmesan, onion and a hint of nutmeg, parsley and thyme. Here’s a new family favorite! —Taste of Home Test Kitchen
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Cheesy Cream of Asparagus Soup
Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. —Muriel Lerdal, Humboldt, Iowa
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Ham Salad
I first made this ham salad recipe for a shower, and everyone raved about it. Now when I go to a potluck, I take it—along with copies of the recipe. —Patricia Reed, Pine Bluff, Arkansas
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Shrimp Gazpacho
Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen
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Sausage Cobb Salad Lettuce Wraps
I substituted sausage for the bacon to make a lettuce roll-up your family and friends will adore. It’s flavorful, crunchy and pretty on the plate. —Devon Delaney, Westport, Connecticut
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Chicken Thighs with Shallots & Spinach
This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious meal. —Genna Johannes, Wrightstown, Wisconsin
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Crunchy Chili Lime Shrimp
Easy, quick and family-friendly, this chili lime shrimp recipe comes together in just 30 minutes. The secret is the flavor-packed sauce and crunchy tortilla chips. — Julie Peterson, Crofton, Maryland
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Portobello Mushrooms Florentine
A fun and surprisingly hearty dish packed with flavor and richness. —Sara Morris, Laguna Beach, California
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Southwest Shredded Pork Salad
This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. —Mary Shivers, Ada, Oklahoma
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Grilled Buttermilk Chicken
I created this recipe years ago after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I bruise the thyme sprigs by twisting them before adding them to the buttermilk mixture; this tends to release the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin
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Grilled Vegetable Salad with Poppy Seed Dressing
My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
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Shrimp Avocado Salad
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
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Focaccia Sandwiches
Slices of this pretty sandwich make any casual get-together more special. Add or change ingredients to your taste. —Peggy Woodward, Shullsburg, Wisconsin
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Thai Shrimp Soup
This tasty soup comes together in minutes, and it’s a crowd-pleaser. The ingredients are available in my little Maine grocery store, too. —Jessie Grearson-Sapat, Falmouth, Maine
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Italian Sausage and Provolone Skewers
My husband made sausage and veggie kabobs when we didn’t have buns to make classic sausage bombers. Grill ‘em up, then add cheese cubes. —Cindy Hilliard, Kenosha, Wisconsin
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Garden Frittata
I created this frittata recipe one day to use up some fresh yellow squash, zucchini and tomato. It’s so easy to make because you don’t have to fuss with a crust. Give it a different twist by trying it with whatever veggies you have on hand. —Catherine Michel, St. Peters, Missouri
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Everything Bagel Chicken Strips
I love the flavor profile of everything bagels, so I re-created it with traditional breaded chicken fingers. Serve them with your favorite chicken finger dip. —Cynthia Gerken, Naples, Florida
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Slow-Cooked Chicken Enchilada Soup
This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
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Chicken Nuggets
I like to make these golden chicken nuggets because they’re so quick and easy. My whole family loves them. You can also use the seasoning to cook chicken breast halves. Stack them on rustic bread with mayo, lettuce and tomato for delicious sandwiches. —Annette Ellyson, Carolina, West Virginia
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Wendy's Apple Pomegranate Salad
My grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. Whenever I make this, it's like having lunch with my grandmother again. —Wendy Ball, Battle Creek, Michigan
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Turkey Club Roulades
Weekdays turn elegant when these short-prep roulades with familiar ingredients are on the menu. Not a fan of turkey? Substitute lightly pounded chicken breasts. —Taste of Home Test Kitchen
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Hot Spinach Apple Salad
With a light sweet-tangy dressing, the spinach doesn’t wilt and the apples retain their crunch. We serve this salad with homemade bread. —Denise Albers, Freeburg, Illinois
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Quick Cream of Mushroom Soup
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey
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California Burger Wraps
I love the way these fresh flavors blend together. It’s a snap to throw this together using leftover burgers for a quick, healthy lunch. The burgers can also be served on buns. —Rachelle McCalla, Batesville, Arkansas
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Shakshuka
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
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Cream of Cauliflower Soup
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. —Karen Brown, West Lafayette, Ohio
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Spinach Blueberry Salad
Blueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. —Heidi Gilleland, Lees Summit, Missouri
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Cajun Shrimp Skillet
There’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska
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Thai Chicken Lettuce Wraps
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. —Laureen Pittman, Riverside, California
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Speedy Salmon Patties
I combine seven easy ingredients for this salmon patty recipe. When I was a girl growing up on the farm, my mom often fixed these when we were late in the field. These salmon cakes are also tasty with chopped green peppers added to the mixture. —Bonnie Evans, Cameron, North Carolina
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Faux Potato Salad
Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan
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International Stuffed Zucchini
Tender zucchini boats are great holders for their ample cheesy filling. Jalapeno peppers add a little kick to this unique recipe. —Mrs. Tracey Rosato, Markham, Ontario
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Tomato Walnut Tilapia
Tomato, bread crumbs and crunchy walnuts dress up pan tilapia fillets in this favorite recipe. I serve it with cooked julienne carrots and green beans. —Phyl Broich-Wessling, Garner, Iowa
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Rainbow Veggie Salad
Every salad should be colorful and crunchy like this one with its bright tomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing. —Liz Bellville, Jacksonville, North Carolina
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Asparagus & Cheese Frittata
This rich and creamy frittata begins in the skillet and ends in the oven. We like this melty, cheesy dish with salad on the side. —Gilda Lester, Millsboro, Delaware
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Tasty Turkey and Mushrooms
Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying meal. —Nancy Zimmerman, Cape May Court House, New Jersey
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Blackened Pork Caesar Salad
When I cook, the goal is to have enough leftovers for lunch the next day. This Caesar with pork has fantastic flavor even when the meat is chilled. —Penny Hedges, Dewdney, British Columbia
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Cheesy Chile Casserole
A short list of ingredients packs full flavor in this easy-to-assemble casserole. Serve it as the star of your next southwestern meal. —Phyllis Bidwell, Las Vegas, Nevada
Originally Published: May 25, 2018