Have you ever had the experience where leftovers taste better the next day than they did for the original meal? Me too! In fact, many times I like the meal better the next day.
Because of this, if it is appropriate, I try to cook dishes a day ahead so that the flavors have time to meld and sauces and seasonings can really get soaked up and integrated throughout the dish. Plus, it may possibly save you some time during your busy week. I know of many people who do this for meals for the entire week. I don’t meal-prep to that extent, but I do like preparing things ahead, mainly for the taste.
Once again, this takes some planning on your part. You have to be prepared with the necessary ingredients, and you have to make the time the day or night before. You also have to have the space in your refrigerator for it to sit until the next day. But I think it is worth it.
In my opinion, some of the best dishes for this are as follows:
- Anything with pasta – the pasta has time to absorb the sauce and seasonings. Just be careful that you don’t overcook it or it will be very mushy and gummy when you reheat it.
- Most soups and stews
- Chicken and dumplings
- Chicken and dressing – I don’t actually cook this all the way but I do mix everything together the day before.
- Red beans and sausage ( or really any bean or pea)
- Jambalaya – I cook the base the day before and then add in the rice the next day after reheating the base
Just be careful when you reheat anything that you have pre-cooked. You can heat it on the stovetop, in the oven, or in the microwave, depending on what it is. You just want to make sure that you don’t overcook it or scorch it.
This is probably not a new hint for many of you, but if you have not tried this, give it a try to help manage your mundane. Your taste buds – and your schedule – will thank you.
Managing the Mundane 
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