For many, the beginning of the school year—and the subsequent return of drop-offs, afternoon activities, and jam-packed evenings—is one of the most hectic times of year. So, when weeknights already feel like a race against the clock, why complicate things? This is where make-ahead meals come into play. Whether you prep a few big-batch recipes on the weekend to enjoy throughout the week or double recipes (cook once, eat twice, as we call it) during the week and keep a few freezer-friendly options on hand for busy weeknights, having dinner ready to go makes all the difference. Ahead, we’ve rounded up 12 of our favorite make-ahead recipes that are fast, family-friendly, and designed with real life in mind. Think minimal prep, simple ingredients, easy clean-up, and meals that store beautifully in the fridge or freezer for future use.
And before you get cooking, stock up on our go-to freezer-friendly storage containers for large batch cooking.
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Chicken Parm Meatballs
These Chicken Parm Meatballs are a playful mashup of two beloved Italian classics that’ll surely impress family members of all ages, time and time again—and it feeds you for two separate meals. After a quick bake in the oven, reserve half the meatballs (the recipe as is feeds eight) in an airtight container in the fridge for up to four days or in the freezer for three months. You’ll want to save these for the future, like in a pizza-inspired meatball sub. Then, take the remaining meatballs and simmer in marinara, top with melty mozzarella, and enjoy over spaghetti tonight.
Get the recipe: Chicken Parm Meatballs
Instant Pot® Pork Carnitas
Recreate this popular Mexican dish at home for two meals—in a fraction of the time—with a little help from your Instant Pot®. The meat turns out irresistibly tender courtesy of a bold spice rub and a bright blend of citrus juices. Best of all, it’s incredibly versatile: tuck it into store-bought tortillas tonight and tomorrow, top roasted sweet potatoes for a quick dinner. Toppings like salsa, onions, cilantro, radishes, avocado, or crumbled queso fresco let everyone customize their own plate. We recommend storing half of the carnitas in an airtight container (the recipe as is serves eight) in the fridge for up to four days or in the freezer for three months for your second, quick meal.
Get the recipe: Instant Pot® Pork Carnitas
Slow Cooker Beef and Broccoli
Ditch the pricey takeout and opt for this easy, set-it-and-forget-it slow-cooker beef and broccoli that makes batch cooking a breeze. It takes just 10 minutes to prep, thanks to time-saving staples like microwavable rice and frozen broccoli florets. Store leftovers in the fridge for up to four days or make an extra batch (the recipe as is feeds six) to stash in an airtight container in the freezer for up to three months. It’s the perfect backup plan after a whirlwind afternoon of homework, sporting events, and last-minute errands.
Get the recipe: Slow Cooker Beef and Broccoli
Turkey and Veggie Meatballs
Try these turkey and veggie meatballs for a lighter—but just as flavorful—twist on a classic for two meals. Frozen veggies like broccoli and spinach are finely chopped in a food processor so little ones won’t even notice. Freeze leftover meatballs (the recipe as is feeds eight) in an airtight container for up to three months. Serve with pasta, rice, crusty bread, salad greens, or a bed of steamed veggies for a versatile, family-friendly meal.
Get the recipe: Turkey and Veggie Meatballs
Spinach Manicotti
This one-pan, vegetarian baked pasta dish is cheesy, flavorful, and—most importantly—incredibly easy to make ahead of time. That’s thanks to time-saving ingredients like frozen spinach, store-bought marinara, and oven-ready lasagna noodles that magically double as manicotti shells. The creamy spinach and ricotta filling adds richness and body, while the zesty marinara brings bright, tangy flavor to every bite. Should you cook ahead, have any leftovers (the recipe as is feeds six), or make a double batch, store in the fridge in an airtight container to use within the next four days. Otherwise, place them in the freezer for up to three months in a freezer-safe dish covered in plastic wrap and foil or an airtight container.
Get the recipe: Spinach Manicotti
Bolognese Sauce with Fettuccine
A big batch of homemade Bolognese sauce only sounds intimidating. In reality, it’s incredibly simple to prepare, and it’s so good, you’ll want to save a second helping for later. The combination of aromatic veggies like onion, carrot, and celery with a mix of ground pork and beef creates a rich, savory base. White wine adds depth, while tomato paste lends concentrated flavor and body. Gobble it up with your favorite pasta and dig in. Freeze cooled leftovers (the recipe as is feeds eight) for later in a sealed jar and refrigerate for use within three to four days. Alternatively, transfer to an airtight freezer-safe container and store in the freezer for up to three months. Enjoy another day as a decadent pasta sauce or transform it into a delicious baked ziti base.
Get the recipe: Bolognese Sauce with Fettucine
Autumn Harvest Vegetarian Chili
Chili is practically synonymous with autumn, and this extra-cozy, completely vegetarian batch version is a fun fall twist. It’s packed with seasonal veggies like butternut squash, parsnips, carrots, and onions. Beans provide a hearty boost, while spices like chili powder, cumin, and cinnamon warm up the flavor profile, making it the perfect meal to tuck into on cooler nights. The best part? Chili is a freezer-friendly staple, so it can last for up to six months when stored in an airtight container or heavy-duty freezer bag. Go ahead and double the recipe (the recipe as is feeds six) for extra servings and an instant meal when you don’t feel like cooking. When you’re ready to eat, family members can garnish their bowls to their liking with toppings like sour cream, shredded cheddar, and fresh cilantro.
Get the recipe: Autumn Harvest Vegetarian Chili
Big-Batch Instant Pot Chicken Burrito Bowls
Lean into your Instant Pot for an ultra-fast, big-batch recipe that feeds six (that means, great leftovers!) Brown rice is flavored with sofrito and cooks up quickly in the Instant pot alongside chicken. We love that these bowls are ultra-customizable, so pick your family’s favorite burrito toppings, like cheese, avocado, or diced tomatoes so everyone can enjoy.
Get the recipe: Big-Batch Instant Pot Chicken Burrito Bowls
Quiche Lorraine
Quiche is a surprising make-ahead meal. It comes together very quickly (just five minutes of prep) and makes eight servings for leftovers. Serve it up alongside salad tonight and re-pack for lunch tomorrow, leftovers for dinner, or freeze it easily in an airtight container for up to three months.
Get the recipe: Quiche Lorraine
Slow Cooker “Mississippi Roast”
The Instant Pot (and a package of flavor-packed dry onion soup mix) does all the heavy lifting for this delicious dinner with great leftovers. Enjoy this saucy stew tonight over creamy mashed potatoes and save the rest for tomorrow. We love to serve it on toasted buns with melty cheese for a decadent sandwich, or pack it up in an airtight container to save for future you. It reheats beautifully.
Get the recipe: Slow Cooker “Mississippi Roast”
Sheet Pan Lasagna
Packed with hearty chicken sausage, creamy ricotta cheese, gooey mozzarella, and herbaceous spinach, this sheet pan lasagna is a weeknight hero. Layering your lasagna in a sheet pan is a great (and easier) twist on the classic, and the recipe feeds a whopping 10. Save leftovers for tomorrow or freeze them for up to three months in an airtight container for a busy weeknight down the road.
Get the recipe: Sheet Pan Lasagna
Weeknight Moo Shu Pork
This 30-minute meal is as easy as calling for takeout. The pork and veggie-packed dish brings is coated in a decadent sauce of Hoison, soy sauce, rice vinegar, and sesame oil for all the flavor you love. Customize the recipe to your family’s taste and serve leftovers (the batch recipe serves six) alongside noodles or rice tomorrow.
Get the recipe: Weeknight Moo Shu Pork
