23 Big-Batch Meal Plans That Feed Your Family All Week

Start With: Garlic-Apple Pork Roast

This is the meal I have become famous for, and it is so simple. The garlic and apple flavors really complement the pork. It's especially good with steamed fresh asparagus and roasted red potatoes. —Jennifer Loos, Washington Boro, Pennsylvania

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Calls for: 2 cups cubed cooked pork

Make: Chinese Spinach Almond Salad

This recipe combines power-packed spinach, a good source of vitamins A and K, with other veggies, lean meat and crunchy, heart-healthy almonds. Reduced-fat dressing adds a light Asian flavor and touch to each hearty serving. —Mary Ann Kieffer, Lawrence, Kansas

Calls for: 2 cups shredded cooked pork

Make: Homemade Barbecues

We were happy when there was pork roast on the menu because we were sure that, within the next few days, we’d be feasting on leftover pork in these tasty sandwiches. —George Hascher, Phoenicia, New York

Calls for: 3 cups cubed cooked pork roast

Make: Roast Pork Soup

This well-seasoned, satisfying soup has a rich full-bodied broth brimming with tender chunks of pork, potatoes and navy beans. It’s been a family favorite for years. Served with cornbread, it’s one of our comfort foods in winter. —Sue Gulledge, Springville, Alabama

Calls for: 1-3/4 cups cubed cooked pork

Make: Pork Spanish Rice

My family wasn’t fond of pork roast until I used it in this yummy casserole.—Betty Unrau, MacGregor, Manitoba

Start With: Italian Pot Roast

I make this regularly, as it’s a favorite of my husband’s. I’m always asked for the recipe. You’ll love how this tender pot roast seems to melt-in-your-mouth. —Debbie Daly, Buckingham, Illinois

Calls for: 2 cups cubed cooked roast beef

Make: Roast Beef with Chive Roasted Potatoes

It’s hard to believe that last night’s beef roast could get any better, but it shines in this heartwarming dish. —Taste of Home Test Kitchen

Calls for: 2/3 cup cubed cooked roast beef

Make: Beefy Mushroom Soup

I love this tasty way to use leftover roast or steak that puts a delicious supper on the table in about a half hour. The warm, rich taste of this mushroom soup is sure to please. —Ginger Ellsworth, Caldwell, Idaho

Calls for: 1 cup cubed cooked roast beef

Make: Roast Beef Pasta Skillet

Extra portions of beef star in this mouthwatering skillet dinner. Chopped tomatoes and Parmesan cheese add color and flavor to this no-fuss dish.—Bill Hilbrich, St. Cloud, Minnesota

Start With: 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

Calls for: 1-1/2 cups cubed cooked chicken

Make: Chicken Biscuit Potpie

This hearty meal-in-one takes just 10 minutes to assemble before popping it in the oven. Plus, a chicken potpie with biscuits combines two of my family’s favorite dishes, making this recipe a slam dunk. —Dorothy Smith, El Dorado, Arkansas

Calls for: 2 cups cubed cooked chicken

Make: Flaky Chicken Wellington

This fun supper will please everyone at the table. Leftover chicken, eggs and veggies get tucked into crescent roll dough for a surprising (yet tasty!) meal. —Kerry Dingwall, Wilmington, North Carolina

Calls for: 2 cups cubed cooked chicken

Make: Chicken, Nectarine and Avocado Salad

This salad is really summery and comes together very, very quickly. Using granola adds crunch and makes it different. I’ve tried using a various types of granola, and our favorites have been those that aren’t overly sweet but have lots of nuts. —Elisabeth Larsen, Pleasant Grove, Utah

Calls for: 4 cups cubed cooked chicken breast

Make: Cheese Chicken Soup

Kids won’t think twice about eating vegetables when they’re served up in this creamy and cheesy soup! —LaVonne Lundgren, Sioux City, Iowa

Calls for: 3 cups cubed fully cooked ham

Make: Creamy Noodle Casserole

My husband, Ronald, works long hours and frequently won’t arrive home until past 7 p.m. This casserole is great for those late nights—it’s just as tasty after it’s been warmed in the microwave. —Barb Marshall, Pickerington, Ohio

Calls for: 1-1/2 cups cubed fully cooked ham

Make: Quick Antipasto Salad

This salad is made for nights when it’s just too hot to cook. I used to work in a pizza and sub shop, where this platter was the most popular.

Calls for: 3 cups cubed fully cooked ham

Make: Ham & Spinach Casserole

This is down-home cooking at its best! Ham and veggies join forces with a creamy sauce and pretty topping to create a hearty meal-in-one. —Simple & Delicious Test Kitchen

Calls for: 1-1/2 cups cubed fully cooked ham

Make: Cheddar Ham Soup

I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup, chock-full of leftover ham, veggies and cheese, is creamy and comforting. And even though the recipe makes enough to feed a crowd of post-holiday guests, don’t look for leftovers! —Marty Matthews, Clarksville, Tennessee

Start With: Seasoned Taco Meat

I got this recipe from the restaurant where I work. It's famous in our town for the blend of seasonings, and now the secret is out! —Denise Mumm, Dixon, Iowa

Calls for: 1-1/2 cups prepared taco meat

Make: Spicy Egg Bake

This family favorite makes a wonderful brunch dish served with muffins and fresh fruit. It’s also a great way to use up extra taco meat. Adjust the heat by choosing a hotter or milder salsa. —Michelle Jibben, Springfield, Minnesota

Calls for: 3/4 cup cooked ground beef

Make: Meat and Potato Quiche

This hearty dish is welcome anytime, of course…but our family especially enjoys it at breakfast! It just seems to get the day off to an extra-good start.—Esther Beachy, Hutchinson, Kansas

Calls for: 3/4 cup seasoned taco meat

Make: Taco Pinwheels

Extra taco meat makes these appealing appetizers easy to assemble. I add the seasoned meat to a cream cheese mixture and roll it up in tortillas. —Cindy Reams, Philipsburg, Pennsylvania