Make this slow cooker taco salad tonight for dinner—the easy meal calls for just five ingredients. Then tomorrow use the leftover beef to make tacos.
Two kinds of beans plus five other vegetables yield a warming and delicious meatless dinner the first night; use the reserves to prepare Cincinnati-Style Chili and Noodles the next (remember this whenever you make chili!).
Pickle beets in your slow cooker, and serve them as a warm side. Next week, the leftover chilled beets star in a beet and Manchego cheese salad.
This tender beef brisket with a wine-enhanced sauce is comfort food at its finest. While you can make it in a Dutch oven, follow the slow cooker variation for a more hands-off method that yields fall-apart tender results. On day two, mix shredded brisket with potatoes and peppers for an irresistible breakfast hash. Just add eggs!
Sloppy Joes, a favorite quick weeknight dinner, receive a Tex-Mex makeover with salsa, sweet peppers, and spices. For lunch the next day, lose the buns and serve the meat over lettuce to make a beefy taco salad.
Drumsticks and thighs stay pleasingly moist when slow-cooked in a tomato-base sauce seasoned with chipotle peppers. For dinner, serve them with creamy mashed potatoes. Once everyone’s full, shred the chicken and chill. Tomorrow, turn it into chicken wraps!
The barbecue sauce for these delectable ribs is enhanced with mustard, brown sugar, and Worcestershire sauce. Enjoy a similar treat the next day when you prepare shredded pork sandwiches from the leftovers.
Pork and apples, a classic pairing, cook up beautifully in the slow cooker. Enjoy this delightful combination a second day by partnering the leftovers with fresh berries and greens to make a Pork and Berry Salad.
This distinctive chili combines chicken, white beans, and an array of colorful vegetables with a jar of green salsa for an added kick. Chill three cups of the chili for a few days, then reheat and turn into a fabulous chicken taco salad.
Celebrate a family fiesta two nights in a row with crispy beef tacos the first night and a bowl of hearty posole the next.
This rich and hearty garbanzo bean stew paired with potatoes and spices makes it easy to go meatless. A couple days later, drain the broth from the chilled stew, then turn the mash into falafel-style patties.
This creamy chicken main dish gets major flavor points from pancetta, an Italian-style bacon seasoned with pepper and other spices and cured with salt. Chill the chicken for up to three days, or freeze for up to three months, then chop it into a classic Chicken and Wild Rice Chowder.
This slow-simmered brisket seasoned in a smoky barbecue sauce makes the perfect weeknight meal. Tomorrow for lunch, turn the meat into an unexpectedly delicious panini when paired with mango chutney.
Dijon-style mustard and caraway seeds boost the flavor of this aromatic pork main dish. Freeze the leftover chops for up to three months, then use to make a cheesy pork-and-potato gratin.
Fennel's delicate licorice-like flavor adds interest to this saucy pot roast served over penne pasta. That same flavor also scores in the Beef and Olive Calzones you can make for dinner the next night.