Spaghetti squash casserole -https://www.spendwithpennies.com/spaghetti-squash-casserole" target="_new" rel="nofollow"> https://www.spendwithpennies.com/spaghetti-squash-casserole. We double and have half one night with lunch for 2 adults the next day and then freeze the other half. Add salad, veg, or garlic bread.

Turkey veggie chili- double. https://therealfooddietitians.com/veggie-loaded-turkey-chili/

Pulled pork- make quesadillas with radish pineapple salsa one night, pulled pork with coleslaw on a bun, pulled pork in baked potatoes, pulled pork burrito bowls.

Hamburger soup- https://therealfooddietitians.com/healthy-hamburger-soup/#tasty-recipes-20733

I make a huge batch of chicken and use it in recipes as needed. First night is whole, then I shred it for the rest of the recipes. Season simply with sea salt, pepper, garlic. Then customize the seasoning as needed.

- roasted chicken and vegetables
- chicken tacos
- bbq chicken
- chicken salad
- stew/curry
- pasta

Something my dad used to do… Next time you are making hamburgers, triple (at least) the recipe. Send the DH out to the gas grill and cook them ALL. Once cooled, wrap individually in Saran and pop in a freezer bag. These thaw and reheat well. I add cheese when ready to serve.

I always have muffins or some sort of sweet snack around and this time of year I like to do pumpkin muffins and bran muffins.

This makes a ton of soup, so I always freeze half for another meal and even get some lunches out of it. It’s also the best butternut squash soup recipe I’ve tried IMO. https://www.foodnetwork.com/recipes/nancy-fuller/hearty-butternut-squash-soup-2269714

And then this one for a buttload of lentils. Several meals at least. https://pinchofyum.com/crockpot-red-lentil-curry

As much pork shoulder as you can stuff in your crockpot. Pulled pork freezes well and can be used for sandwiches, quesadillas, rice bowls, etc!
I buy a big tray of italian sausage, a bunch of peppers and onions and several pkgs of fresh linguine. Separate into meal sized freezer bags (slice peppers and onions). Day of, frozen sausages and veg go in the crockpot. Boiling the fresh-now-frozen linguine is super fast.
Cook a big batch of taco filling.
I just made a big batch of ground beef and lentil filling (basically sloppy joes but slightly drier). Used refrigerated pie crust to turn half into hand pies. Froze the leftover meat with a second pkg of pie crust. Hardest part is remembering to defrost lol.
Big batch of bolognese. Or, multiple jars of sauce and quicker cooking Dry pasta. Angel hair cooks faster than linguine, etc, and sometimes on crazy days those few mins feel like they really make a difference.
Mac and cheese. Make a big batch, it’s not much harder than making a single batch, and put half in a foil pan and freeze. Add cubed ham and/or broccoli!
I am the queen of cook once, eat many times

EASY EASY EASY

https://www.msn.com/en-us/foodanddrink/recipes/22-southern-slow-cooker-recipes/ss-AAKOUmu?ocid=msedgntp&cvid=0dbf0f99db714a74b24c96cb99d2c020&fullscreen=true#image=1

Something for everyone

https://www.msn.com/en-us/foodanddrink/recipes/40-warm-and-cozy-fall-dinner-recipes/ss-AASYZ9n?ocid=msedgntp&cvid=1fdf8a1d98444939a54e601a10d4e663

I make big batches of chicken pot pie filling. Sometimes I make an actual pot pie (use store bought crust n a pinch), and sometimes I thin it with a bit extra chicken stock or milk as I heat it up, and eat it as a soup.
I make meatballs and sauce in big batches. Sometimes it becomes meatball subs, sometimes just meatballs, sauce, salad, and crusty bread.
Pulled pork BBQ is another big batch favorite.

I make mac and cheese and mix a little spinach and hatch chiles with it. Then freeze it in portions.

Moussaka made with half lamb and half lentils.

Shepherd's pie or cottage pie. I find it better to make the filling and freeze it. Then you can make the pie at the weekend and reheat during the week.

Vegetarian lasagna. I make ratatouille in the Instant Pot and use it as the filling for lasagna.

Breakfast burritos are easy to make and freeze well. I copy the ingredients from the Red brand.

I make big batches of taco meat to eat all week. Also currently have charro beans going in my pressure cooker. The NYT shawarma recipe also holds up well to both freezing and leftovers. A big pot of curry will also freeze well.

Hi DCUM friends, between work and other family commitments, the next 6 weeks are going to be really busy. I’m trying to help us out by cooking ahead but I’m already tired of my usual chili and lasagna. What are your favorites? I will plan to use some of my this food for other meals too, like my lunch. The kids love eating dinner for breakfast so there is that too.