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Monday – Slow Cooker Sloppy Joes with rolls and side veggies of your choice

• Time Saving Tip: Brown your ground beef the weekend before and store in a freezer bag.

Tuesday – Herb Sliders with baked potato chips and fruit salad

• Kid Pleaser Alert: Kids will love that these burgers are miniature and might even overlook a few veggies thrown on top of their burger.

Wednesday – Slow Cooker Vegetarian Chili, side of rice or Cornbread Supreme

• Time Saving Tip: Prep your veggies on Sunday and store in a Ziploc bag. You may want to add a bit of shredded cheddar cheese and a dollop of sour cream to your bowl of chili if you are anything like me, and love garnishes.

Thursday – Italian Chopped Salad in Shells, side of garlic bread

• Make it Stretch Tip: Add cubes of mozzarella, fontina, olives or a can of drained and rinsed cannellini beans.

Friday – Szechuan Noodles with Spicy Beef Sauce

• Ingredient Swap Tip: Fresh Chinese noodles can be found in many grocery stores these days (check where they keep the wonton and egg roll wrappers). If you can’t find them, you can swap out any thin, dried noodle instead. Your cooking time for boiling the noodles will change, but the flavor will still be great.

Saturday – Cheesy Ham and Hash Brown Casserole

• Veggie Sneaking Tip: Add in mushrooms, diced bell peppers or  chopped onions to spice this up.

Sunday – Pizza Pasta Casserole, side salad of your choice

• Time Saving Tip: This recipe makes two casseroles. Freeze one for later!