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

Get a head start on weeknight suppers with this smart meal plan. Just make one big batch of meat and repurpose the leftovers all week long!

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Garlic Apple Pork Roast Exps27243 Lsc143267a10 01 3b Rms 1

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

Become a meal planning pro with our guide. It’s full of recipes, tips and the gear you need.

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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

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Calls for: 2 cups shredded cooked pork

Pork Barbecue Sandwiches Exps Bfbz19 21244 B01 16 2b 4

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

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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

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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

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Italian Pot Roast Exps Bfbz19 35398 E01 17 3b 4

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
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Calls for: 2 cups cubed cooked roast beef

Roast Beef With Chive Roasted Potatoes Exps Bfbz19 49645 B01 18 4b 9

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

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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

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Calls for: 1 cup cubed cooked roast beef

Roast Beef Pasta Skillet Exps Bfbz19 32270 B01 18 2b 4

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

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Calls for: 2-1/2 cups sliced cooked roast beef

Make: Asparagus Beef Stir-Fry

As appetizing to the eye as it is to the palate, this stovetop specialty features lots of vegetables, beef and crunchy cashews. A local restaurant once handed out asparagus recipes, including this one. —Joyce Huebner, Marinette, Wisconsin

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Grilled Buttermilk Chicken Exps Bfbz19 193422 B01 16 4b 2

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

Chicken Biscuit Potpie Exps Ft21 10094 F 0205 1 15

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

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Calls for: 2 cups cubed cooked chicken

Flaky Chicken Wellington Exps Bfbz19 52217 B01 16 6b 9

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

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Calls for: 2 cups cubed cooked chicken

Chicken Nectarine And Avocado Salad Exps Bfbz19 200496 B01 16 1b 1

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

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Calls for: 4 cups cubed cooked chicken breast

Cheese Chicken Soup Exps Bfbz19 42311 E01 17 7b 6

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

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Start With: Slow-Cooked Ham

Entertaining doesn't get much easier than serving this tasty five-ingredient ham from the slow cooker. And the leftovers are delicious in casseroles! —Heather Spring, Sheppard Air Force Base, Texas
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Calls for: 3 cups cubed fully cooked ham

Creamy Noodle Casserole Exps Bfcbbz19 1658 E01 11 4b 5

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

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

Antipasto Salad Platter Exps Bfbz19 32447 C01 17 2b 2

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.

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Calls for: 3 cups cubed fully cooked ham

Ham Spinach Casserole Exps Bfcbbz19 45173 E01 11 2b 13

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

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

Cheddar Ham Soup Exps Bfbz19 35014 C01 11 1b 28

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

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

Spicy Egg Bake Exps Bfbz19 31427 E01 18 1b 4

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

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Calls for: 2 cups seasoned taco meat

Taco Pizza Squares Exps Bfbz19 17840 E01 18 2b 4

Make: Taco Pizza Squares

This dish is always popular at our house. I top convenient refrigerated pizza dough with leftover taco meat, tomatoes and cheese, bringing a full-flavored fiesta to the table in under half an hour. —Sarah Vovos, Middleton, Wisconsin.

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Calls for: 3/4 cup cooked ground beef

Meat And Potato Quiche Exps Bfbz19 5963 B01 16 7b 9

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

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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

Katie Bandurski
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.