Home & Living
This Slow Cooker Meal Plan Lets You Cook Once, and Eat All Week
Want your slow cooker to help out with meal planning? We’ll show you the way with a big batch of a basic ingredient; like chicken, ham, salmon, and more. Plus four more recipes for leftovers, so you’re not eating the same thing all week!
Prep Tip: A single whole chicken will make roughly 4 cups of chicken. Make a double (or triple) batch to get you through the week.
“With colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest.” —Kat Woolbright, Wichita Falls, Texas
“I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up.” —Mary Shenk, DeKalb, Illinois” —Martha Balser, Cincinnati, Ohio
“Parmesan cheese and dill make this the most incredible chicken salad I’ve ever tasted. For the no-cook version, use canned chicken. “—Jaclyn Bell, Logan, Utah
Prep Tip: A single ham will make roughly 12 cups of chicken.
“For a different spin on split pea soup, try this recipe. The flavor is peppery rather than smoky.”—Barbara Link, Rancho Cucamonga, California
“This is my favorite meal to make when I’m short on time. You can also use different meats or vegetables depending on what you have on hand.” —Sharon Gerst, North Liberty, Iowa.
“No one will be able to resist the classic trio of ham, Swiss and potatoes in this comforting bake. It was the result of creative experimentation when I wanted to use up ingredients I had on hand. I sometimes replace the ham with turkey ham.” —Sarah Wilham, Elkhart, Illinois
“Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 20 minutes.” —Susan Zivec, Regina, Saskatchewan
Prep Tip: This recipe will make roughly 7 cups of mashed potatoes.
“Instead of throwing out leftover mashed potatoes, use them to make croquettes. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping.” —Pamela Shank, Parkersburg, West Virginia
“Of all the shepherd’s pie recipes I’ve tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family.” —Mary Arthurs, Etobicoke, Ontario
Prep Tip: A loin will make roughly 4 pounds of pork.
“My neighbor gave me this recipe years ago, and I love how these pies are different from the usual chicken pot pie. The flavor combination in these pies just screams fall, but freezing them allows my family to enjoy them any time of year.” —Mary Shenk, Dekalb, Illinois
“I’m the proud mother of wonderful and active children. Simple, delicious and quick meals like this are perfect for us to enjoy together after errands, school activities and soccer practice are over.” —Judy Armstrong, Prairieville, Louisiana
“Taquitos are a popular appetizer and these homemade ones are so much better than the frozen ones in the supermarket.” —Taste of Home Test Kitchen, Milwaukee, Wisconsin
“A prebaked pizza crust and refrigerated barbecued pork make this tasty supper idea super-fast and super-easy. Cut into bite-sized pieces, and it can double as a great last-minute appetizer, too!” —Joni Hilton, Rocklin, California
Prep tip: A single beef brisket will make roughly 3 pounds of corned beef.
“My Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up.” —Ashli Kottwitz, Hermitage, Tennessee
“I love a good Reuben sandwich and thought, “Why not make it into a pizza?” It’s got extra cheesy goodness in the sauce, and smells wonderful coming out of the oven.” —Tracy Miller, Wakeman, Ohio
“Our Aunt Renee always brought this casserole to family picnics, and it became so popular that she started making two or three to bring.” —Johnna Johnson, Scottsdale, Arizona
Prep tip: This recipe will make roughly 6 pounds of turkey.
“Leftover turkey combines with penne and cheeses to make a classic comfort food. The pasta bake works with chicken, shrimp or beef, too.” —Mary Cokenour, Monticello, Utah
“I’m always looking for new and interesting ways to use leftover turkey—especially around the holidays. Make this skillet meal as spicy as you like by varying the amount of curry powder.” —Martha Balser, Cincinnati, Ohio
Prep tip: This recipe will make roughly 1-1/2 pounds of salmon. Make a double (or triple) batch to get you through the week.
“These extra-special quesadillas take just minutes to make, but you’ll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro.” —Daniel Shemtob, Irvine, California
“I thought I’d made salmon every way you can make it, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood.” —Amber Massey, Argyle, Texas
”Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli.” —Jacob Kitzman, Seattle, Washington
“This is my go-to dip recipe for summer barbecues. The secret is the green chilies—they add just enough heat.” —Susan Jordan, Denver, Colorado
Prep tip: This recipe will make roughly 4 pounds of beef.
“My children always make sure they’re home when they find out we’re having these pockets for dinner. They’re a smart way to use leftover pot roast.” —Karen Burkett, Reseda, California
“Beef stew capped with flaky puff pastry adds comfort and joy to the weeknight menu. Make a salad and call your crowd to the table.” —Daniel Anderson, Pleasant Prairie, Wisconsin
“We make a lot of French dips and always have leftover roast beef. Here’s how I put it to good use. For these pies, use any vegetables you like. They’re extra awesome drenched in cheese sauce.” —Jennie Weber, Palmer, Alaska