Leftovers/make-ahead meals

I’m the ultimate multi-tasker: I often try to cook once and eat twice. By that, I mean I double up (or these days, even triple up) on recipes when I cook so I can enjoy one meal that night and then freeze the second (or third) batch for a future meal. So many of us are working from home, many of us from the very same room—it can be stressful to get everything done and get a homecooked meal on the table to boot. If there’s a slower day during the week, or you have a weekend day to make a few meals ahead of time, I highly recommend this strategy. It works great for soups, stews and casseroles. I label the frozen meal clearly with the recipe title and date and then stash it in a clear container so it doesn’t land in the frozen abyss (hey, we’ve all been there). When you’re ready to enjoy, simply defrost in the fridge and heat.