I double batch my cooked meals (half for the table and half for the freezer) on the weekend. Daily I also put a portion away in my next day’s lunch container (a post-it near my keys so I’m reminded in the morning that my lunch is packed and in the fridge). I also set my crockpot on low when I leave for work so it can cook while I’m away at work.
I always thought about what I could turn the leftovers into. now it is more of a what can they take to work. I have also found that if I make the individual containers and either put in the refrigerator or freezer, they will take those. If they have to make it, they won’t most of the time.
I would cook that whole chicken early in the week so I could get rid of the carcass in the next garbage pick-up and also so I would have leftovers and chicken stock. a pork roast could be turned into stir fry later. Salad is always on hand and I cut up a large container–usually lasts a little more than a day–remember there are 6 of us.
Veggies are a cheap way of extending the meal. My kids prefer the “sides” over the main dish–I should get stock in condiments when the time comes. A quart of rice is great when loaded with crystal sauce, chili sauce or soy sauce. broccoli, carrots, zucchini–given enough honey, balsamic vinegar or butter, not together–my kids would just eat that for a meal.