From beef stew and chicken cutlets to cookies and rolls, these recipes deliver plenty of leftovers for the days, weeks, and months to come.
, chicken cutlets, and fish fillets are also easy to portion. Read on for all of those recipes and more, with tips for cooking and scaling to your needs, as well as freezing if applicable.It’s always helpful to have a big pot of soup in the fridge, and better yet, some stocked in the freezer.—servings, so you’ll definitely want to keep some frozen in quart containers. You can also freeze the herb oil in portions in an ice cube tray, if you’d like.
As the name suggests, Swiss Army Stew is designed to yield generous portions, and it’s made with simple ingredients—cabbage, beef chuck roast, waxy baby potatoes, carrots, celery root, and more. Or, try lentil and smoky eggplant stew, which yields 12 servings of food in an hour and a half. For slightly smaller-batch stews and soups, JJ Johnson's oxtail and white sweet potato stew recipe is luscious, tender, and delicious , and this soothing Yucatán lime and chicken soup also serves six.
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