This Slow Cooker Meal Plan Lets You Cook Once, and Eat All 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

“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

“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

“My family insists that this two-in-one casserole makes an appearance at all of our special meals. Every bite is doubly delicious!” —Jane Birch, Edison, New Jersey

“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

“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

“This slow-cooked spread tastes just like the popular Reuben sandwich. Even when I double the recipe, I end up with an empty dish.” —Mary Jane Kimmes, Hastings, Minnesota

“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

“While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup.” —Margarita Cuellar, East Chicago, Indiana

“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

“This is a fun way to enjoy holiday leftovers as if presenting them for the first time. Serve for brunch, with champagne and cranberry juice.” — Brittany Allyn, Nashville, Tennessee

“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

“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 adore cheesesteak sandwiches and anything with Southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos.” —Joan Hallford, Fort Worth, Texas

“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