An exclusive collection of 5 recipes from this cookbook, plus a shopping list to make this weeks meal prep even

easier. Take Weeknight Dinners for a test run in YOUR kitchen today!

MENU:
Slow-Cooked Minestrone Fiesta Chicken Soft Tacos Meatball-Stuffed Shells White Chicken Chili Applesauce Pulled Pork

Check the pantry for these items:

3 16-oz. cans Great Northern beans 28-oz. can diced tomatoes 3 8-oz. cans tomato sauce 28-oz. jar pasta sauce 3 32-oz. cartons chicken broth 4-oz. can diced green chiles 16-oz. jar chunky salsa 18-oz. bottle barbecue sauce 14 1/2-oz. pkg. multi-grain rotini pasta 12-oz. pkg. jumbo pasta shells 23-oz. jar cinnamon applesauce 6 sandwich buns canola oil olive oil minced garlic dried, minced onion dried basil ground cumin dried oregano sea salt taco seasoning mix

Shopping List:
1 bag carrots 1 bunch celery 2 onions 1 green pepper 1 head lettuce 1 deli roast chicken 1 lb. boneless, skinless chicken breasts 3 to 4 lbs. country-style pork ribs 16-oz. pkg. shredded mozzarella cheese 16-oz. pkg. shredded Cheddar cheese 1 pkg. 6-inch flour tortillas 8-oz. container sour cream 36 frozen Italian meatballs

Slow-Cooked Minestrone

Vicky Stankus Newton, IL

My family enjoys a meat-free meal once or twice a week. Making this soup in the slow cooker keeps the house smelling good for hours as it simmers. Its terrific with garlic bread. 4 c. vegetable or chicken broth 28-oz. can diced tomatoes 3 8-oz. cans tomato sauce 3 c. water 2 c. carrots, peeled and sliced 2 c. celery, sliced 3 cloves garlic, minced 1 T. dried, minced onion 1 T. dried basil 1 t. sea salt 1/2 t. dried oregano 1-1/2 c. multi-grain rotini pasta, uncooked

In a large slow cooker, mix together all ingredients except pasta. Cover and cook on low setting for 7 to 8 hours. About 30 minutes before serving, stir in uncooked pasta. Turn slow cooker to high setting. Cover and cook an additional 30 minutes, or until pasta is tender. Makes 8 servings.

Top bowls of soup with crunchy cheese toasts. Brush thin slices of French bread lightly with olive oil. Place on a broiler pan and broil for 2 to 3 minutes, until golden. Turn over and sprinkle with freshly grated Parmesan cheese and Italian seasoning. Broil another 2 to 3 minutes, until cheese melts. Yum!

Fiesta Chicken Soft Tacos

Mandy Doolittle Highlands Ranch, CO

Family & friends beg me to make these simple and scrumptious tacos. The recipe can easily be doubled to feed a hungry crowd. 2 T. oil 1/2 yellow onion, diced 1/2 green pepper, diced 2 to 3 cloves garlic, minced 1 lb. boneless, skinless chicken breasts, cubed 1 to 2 T. taco seasoning mix 1-1/2 c. chunky salsa 4 6-inch flour tortillas Garnish: shredded Cheddar cheese or other favorite toppings

Heat oil in a skillet over medium heat. Add onion, green pepper and garlic; saut until tender. Add chicken; cook until no longer pink, about 5 to 8 minutes. Stir in taco seasoning and salsa; simmer for 3 minutes. To serve, spoon mixture onto tortillas. Fold over once; garnish as desired. Makes 4 servings.

A speedy side for any south-of-the-border supper. Stir spicy salsa and shredded cheese into hot cooked rice. Cover and let stand a few minutes, until the cheese melts. Sure to please!

Meatball-Stuffed Shells

Jenny Bishoff Mountain Lake Park, MD

As a working mom with two little girls, Ive found this super-easy recipe is great for a quick dinner. The kids can help too! 12-oz. pkg. jumbo pasta shells, uncooked 28-oz. jar pasta sauce, divided 36 frozen Italian meatballs, thawed 2 c. shredded mozzarella cheese

Cook pasta according to package directions; drain and rinse in cold water. Spread 1/2 cup pasta sauce in a greased 13x9 baking pan. Tuck a meatball into each shell; arrange shells in pan. Top with remaining sauce; add cheese. Cover; bake at 350 degrees for 35 minutes. Uncover and bake 10 more minutes. Serves 6 to 8.

Nothing perks up the flavor of tomato sauce like fresh basil! Keep a pot of basil in the kitchen windowsill and just pinch off a few leaves whenever theyre needed.

White Chicken Chili

Mary Rose Kulczak Noblesville, IN

This hearty chili is delicious! Using a rotisserie chicken is a terrific shortcut and makes it extra flavorful. 1 onion, chopped 2 cloves garlic, chopped 3 T. olive oil 6 c. chicken broth 3 16-oz. cans Great Northern beans, drained 2 c. deli roast chicken, cubed 4-oz. can diced green chiles 1 t. ground cumin salt and pepper to taste Garnish: sour cream, shredded Cheddar cheese

In a large stockpot over medium heat, saut onion and garlic in olive oil until softened. Stir in remaining ingredients except garnish. Bring to a low boil, stirring frequently. Reduce heat to low. Cover and simmer for about 30 minutes, stirring occasionally. Top each bowl with a dollop of sour cream and a sprinkle of cheese. Serves 4.

Crunchy toppings can really add fun and flavor to chili and soup. Some fun and tasty choices...fish-shaped crackers, bacon bits, French fried onions, sunflower seeds and toasted nuts.

Applesauce Pulled Pork

Melissa Rushing Rogersville, MO

My kids say this slow-cooker pulled pork is as good as what our local barbecue restaurant serves...or better! Its terrific for busy days. In the morning, just fill the crock, and when you arrive home, its waiting for you to enjoy! 3 to 4 lbs. country-style pork ribs, cut into 6 pieces salt and pepper to taste 1 c. cinnamon applesauce 18-oz. bottle barbecue sauce Optional: 6 sandwich buns, split

Season pork with salt and pepper; arrange in a large slow cooker. Spoon applesauce and barbecue sauce over pork. Cover and cook on low setting for 8 hours, or until very tender. Pull pork apart with 2 forks. Serve on sandwich buns, if desired. Makes 6 servings.

Mini versions of favorite hot sandwiches are oh-so appealing... diners with light appetites can take just one, while those with heartier tastes can sample two or three. Try using small sandwich rolls or brown & serve dinner rolls instead of full-size buns.

Add Weeknight Dinners to YOUR collection today!

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