5 Easy Dinner Recipes That Make Great Leftovers
Curried Chicken & Couscous Soup
After cooking a big batch of this curried chicken soup, ladle half the soup into an airtight container, cool, and freeze for up to 3 months. Defrost overnight in the fridge and then heat on the stovetop or in the microwave.
Store smartly: Freeze the second batch of soup instead of refrigerating to prevent the couscous from absorbing too much liquid and becoming mushy.
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Lamb Meatballs in Harissa Tomato Sauce
After dining on these yummy meatballs in tangy tomato sauce, transfer the remaining meatballs and sauce to a storage container. Cool, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat straight from the fridge on the stovetop or in the microwave. If frozen, defrost overnight in the fridge, then heat on the stovetop or in the microwave.
Make it a meal: Serve these saucy, Moroccan-ish meatballs with pita bread or on top of couscous or zucchini noodles.
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Broccoli and Bacon Mac ’n’ Cheese
After baking this simple pasta casserole, cool the second pan and wrap in aluminum foil. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat at 425°F, covered, straight from the fridge, for 30 minutes, or from the freezer, about 1 hour, until warm.
Make it vegetarian: Nix the bacon and bake as directed. Or, for extra punch, stir in chopped sun-dried tomatoes before baking.
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Eggplant Rollatini
After baking this hearty, cheesy pasta dish, cool the second pan and wrap in aluminum foil. Refrigerate for up to 3 days, or freeze for up to 3 months. Reheat straight from the fridge, covered, at 400°F until hot, about 30 minutes, or about 1 hour from frozen; remove foil for the last 15 minutes.
Swap the veggies: Use 4 or 5 zucchini (about 3 lbs.) instead of eggplant.
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Tex-Mex Turkey Calzones
After baking a batch of calzones, cool the second calzone, wrap in plastic, and store in the fridge for up to 3 days or in the freezer for up to 3 months. Unwrap and reheat straight from the fridge at 425°F until warm, 15 minutes, or from frozen, about 25 minutes.
Make a mini meal: Prep 10 to 12 individual calzones rather than 2 big ones. Leftovers travel well for work or school lunch.