Roast two chickens at once. “It’s just as easy,” Charlyne told Michelle. “You can eat one tonight and reheat the other a day or so later. Or serve it shredded in enchiladas, sliced on a sandwich, or tossed into a pasta dish or a salad.”
Cook pasta. Rinse to cool, then refrigerate. To use, add pasta sauce and reheat.
Bake potatoes. Both regular potatoes and sweet potatoes can be baked in advance and refrigerated. “Just wrap them in a paper towel and pop them in the microwave for two to three minutes to reheat,” says Charlyne.
Roast vegetables. Serve them reheated as a side dish or in a pasta, or at room temperature in salads.
Cook rice, quinoa, and other grains. Make a double batch and reheat, as needed, in a bowl covered with a damp paper towel in the microwave. Or serve at room temperature tossed with nuts and herbs as a side dish or in a green salad.