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5 Sunday Dinners That Will Feed You All Week Long

If you've got a busy week ahead (and who doesn't?), get ahead of the game. Make one of these Sunday dinners, serve a portion tonight, then tuck the rest into these perfect leftover recipes.

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Start With: Savory Roast Pork

“I love this herbed roast so much that I make it as often as I can. It’s wonderful for special occasions, particularly when served with sweet potatoes and corn muffins.” —Edie DeSpain, Logan, Utah

Test Kitchen tip: This roast requires only 5 minutes of prep time! Then you’ll have a week’s worth of delicious, tender pork to tuck into these dishes. This recipe will yield 12 servings of roast pork.
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Make: Peppered Pork Pitas

“The combination of tender pork and sweet red peppers in these sandwiches will appeal to the whole family. Sometimes I also add caramelized onions. The sandwiches are especially good with garlic mayo. Have fun experimenting with your own variations.” —Katherine White, Clemmons, North Carolina

Test Kitchen tip: Cook the peppers first, then toss in the sliced cooked pork to warm it up. Use 12 oz. cooked pork in this recipe.
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Make: Pork & Vegetable Spring Rolls

“I thought rice paper wrappers would be a quick, fun way to put salad ingredients into a hand-held snack or meal. I also make this with shrimp or add in cranberries. Go ahead, experiment!” —Marla Strader, Ozark, Missouri

Test Kitchen tip: This recipe calls for 1-1/2 cups of cubed pork.
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Make: Pork Quesadillas with Fresh Salsa

“I threw this together one night when I was in the mood for quesadillas but didn’t feel like going out. The homemade salsa is so fresh and wonderful, you’ll absolutely want to double the recipe.” —Adam Gaylord, Natick, Massachusetts

Test Kitchen tip: This recipe calls for 3 cups of cubed pork.
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Start With: Roasted Chicken

“This moist and tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts.” —Marian Platt, Sequim, Washington

Test Kitchen tip: Make one large chicken or a few smaller ones. Either way, you’ll be prepared for these chicken-ready recipes all week. This recipe will yield about 12 servings of cooked chicken.
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Make: Contest-Winning Broccoli Chicken Casserole

“This delicious chicken and broccoli casserole is a twist on chicken divan that came from an old boss. It’s quick, satisfying comfort food.” —Jennifer Schlachter, Big Rock, Illinois

Test Kitchen tip: This recipe calls for 2 cups of cubed chicken.
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Make: Simple Chicken Enchiladas

“This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste.” —Kristi Black, Harrison Township, Michigan

Test Kitchen tip: This recipe calls for one sliced chicken breast.
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Make: Quick Chicken & Broccoli Stir-Fry

“This Asian stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand.” —Kristin Rimkus, Snohomish, Washington

Test Kitchen tip: This recipe calls for 2 cups of cubed chicken.
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Start With: Baked Salmon

“I often make this very moist and flavorful oven baked salmon for company because I can have it ready in less than half an hour. I like to bake salmon and serve it with rice, or a green vegetable and a tossed salad.” —Emily Chaney, Penobscot, Maine

Test Kitchen tip: This recipe will yield about 8 servings of cooked salmon.
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Make: Creamy Salmon Linguine

“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

Test Kitchen tip: This recipe calls for 1 lb. of cooked salmon.
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Make: Spring Pilaf with Salmon & Asparagus

“Fresh asparagus, carrots, lemon and chives perfectly complement leftover cooked salmon in this simple, sensational entree.” —Steve Westphal, Wind Lake, Wisconsin

Test Kitchen tip: This recipe calls for 12 oz. of cooked salmon.
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Make: Lemony Salmon Patties

“Topped with a zippy white sauce, these little patties bake up golden brown in a muffin pan. They’re impressive enough for company but easy enough that I can prepare them any time we like.” —Lorice Britt, Severn, North Carolina

Test Kitchen tip: Use about 1 lb. of cooked salmon in place of the canned salmon called for in the recipe.
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Start With: Homemade Meatless Spaghetti Sauce

“When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce.” —Sondra Bergy, Lowell, Michigan

Test Kitchen tip: Start by simmering a big pot of this meatless spaghetti sauce, serve it over pasta tonight, then use it in these recipes all week. This recipe will yield about 16 servings of sauce.
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Make: Favorite Baked Spaghetti

“This yummy baked spaghetti casserole will be requested again and again for potlucks and family gatherings. It’s especially popular with my grandchildren, who just love all the cheese.” —Louise Miller, Westminster, Maryland

Test Kitchen tip: This recipe calls for 2 cups of sauce.
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Make: Slow Cooker Lasagna

“Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. Because it’s so easy to assemble, it’s great for workdays as well as weekends. We like it accompanied by Parmesan bread or garlic cheese toast.” —Lisa Micheletti, Collierville, Tennessee

Test Kitchen tip: This recipe calls for approximately 4 cups of sauce.
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Make: Pizza Ring

“Mom made a ring with chicken and broccoli one night. I said I’d rather have pizza. That’s how this recipe was born!” —Tricia Richardson, Springdale, Arizona

Test Kitchen tip: This recipe calls for 2 cups of sauce.
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Start With: Sunday Dinner Brisket

“We loved how tender this brisket came out of the slow cooker.” —Taste of Home Test Kitchen

Test Kitchen tip:There’s nothing like slow-cooking a brisket on Sunday and enjoying these brisket-based leftovers all week long. A 5-lb. brisket will make 10 to 12 servings of cooked brisket.
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Make: Pulled Brisket Sandwiches

“The sauce is what makes this dish so special. It’s hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket.” —Jane Guilbeau, New Orleans, Louisiana

Test Kitchen tip: With a cooked brisket on hand, this recipe is a cinch: Just shred some meat and warm it up with this four-ingredient barbecue sauce.
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Make: Brisket 'n Bean Burritos

“This easy recipe is stuffed with not one, but two kinds of meat: smoky bacon and tender beef brisket.” —Ruth Weatherford, Huntington Beach, California

Test Kitchen tip: With your cooked brisket, all you need to do is shred the meat, stir up some beans and then layer them with cheese onto your tortillas.
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Make: Beef Brisket Tacos

“Birthday parties back home were big gatherings of anyone we considered family. As soon as guests arrived, hot pans of shredded brisket appeared, along with huge bowls of salads, frijoles, tostadas and salsas.” —Yvette Marquez, Littleton, Colorado

Test Kitchen tip: If you’ve already shredded your brisket, you’re halfway there. Just tuck the meat into corn tortillas as indicated.

Lauren Cahn
Lauren Cahn is a New York-based writer whose work has appeared regularly in The Huffington Post as well as a variety of other publications since 2008 on such topics as life and style, popular culture, law, religion, health, fitness, yoga, entertaining and entertainment. She is also a writer of crime fiction; her first full-length manuscript, The Trust Game, was short-listed for the 2017 CLUE Award for emerging talent in the genre of suspense fiction.