Slow Cooker Sweet 'n Sour Chicken
Serves 4

2 1/2 tsp. minced garlic
1 medium onion, finely chopped
3/4 cup sweet and sour sauce
3/4 cup barbecue sauce
4 lbs. boneless, skinless chicken thighs
1 (7 oz.) pkg. instant brown rice
1 (12 oz.) pkg. steam-in-the-bag peas
2 scallions, thinly sliced

1. Add the first 4 ingredients to a slow cooker and mix well to combine. Add chicken and toss well to coat with the sauce.
2. Cover and cook on low for 8 hours. Give chicken a gentle stir. Transfer half of the chicken to a food storage bowl for Wednesday dinner. Leave remaining chicken in the slow cooker for dinner.
3. Prepare instant rice and peas according to package instructions.
4. To serve, divide rice and vegetables among 4 plates. Serve chicken mixture over the rice. Garnish with scallions.

Spaghetti with Pesto and Fresh Tomatoes

1. Prepare spaghetti according to package. Reserve 1/3 cup spaghetti cooking water before draining. Set aside. Drain spaghetti and return to cooking pot.
2. While spaghetti cooks, prepare tomato salad: In a bowl, toss tomatoes, scallions and vinaigrette. If desired, season with salt and pepper. Set aside.
3. Add pesto and 1/3 cup cooking water to drained pasta. Toss well to coated.
4. Divide spaghetti among 4 plates and top with cheese. Serve tomato salad on the side and, if desired, garnish with fresh herbs.

Sweet ‘n Sour Chicken with Couscous and Garlic Spinach

1. Prepare couscous according to package instructions and set aside.
2. Heat olive oil and garlic in a 12-inch skillet over medium heat. When hot, add spinach, a few handfuls at a time, stirring each time. Spinach will wilt quickly. If desired, season spinach with salt and pepper. When all spinach is cooked, remove from heat and cover.
3. Reheat chicken in the microwave 3 to 5 minutes, stirring halfway through (cooking times will vary).
4. To serve, fluff couscous with a fork. Place couscous and spinach on 4 plates along with equal portions of chicken.

1. Place equal portions of lettuce on 4 plates. Top with remaining salad ingredients.
2. Serve with slices of bread and pesto sauce.

Zucchini & Turkey Casserole

1. Preheat oven to 350°F. Line an 8 x 8-inch baking pan with crescent roll dough. Set aside.
2. Add oil to a large skillet over medium heat. When hot, add zucchini, onion and Italian seasoning. Cook and stir until onions are tender, 8 to 10 minutes. If desired, season with salt and pepper.
3. Transfer vegetables to a bowl and stir in turkey and cheese. Stir in beaten eggs until all ingredients are well mixed. Pour mixture into the prepared baking pan and bake 30 to 40 minutes until set and golden on top.