|April 25th, 2017
I'll pick something that I think would be good with lunches, like a cheese sauce or (pictured) a tomato sauce. Then I'll cook it for dinner, making an even larger amount then usual: enough for our 6-9 people, plus leftovers, plus ~2 muffin tins worth. I'll freeze them, then pop them out of the muffin tins and re-bag them. Then it's back into the freezer until I want one with lunch:
I like this much better than keeping food at fridge temperatures, because I don't have any anxiety over whether I'll eat something before it goes bad. Off for holidays or vacation several days next week: not a problem! Similarly, if there are extra leftovers from other dinners I can easily eat those instead if that works better, and I don't need to plan in advance.
(Can be combined with the Peter Special. I usually put these on pasta with salad spinach.)