If finishing leftovers is a constant struggle in your home, consider planning ahead and being strategic with portion sizes and storage to avoid the inevitable "tired-of-eating-this-every-day" syndrome. At the same time, you can make life a little easier by having a ready-made meal that everyone loves prepared for a busy weeknight. 

We’ve received this tip from a number of parents throughout Alameda County. It seems that many are already making use of this time and food saver, whether it’s curry, soup, lasagna, or enchiladas:

 If I make a big pot of curry, I try to freeze half so we can eat it next week rather than trying to finish or throwing away in two days. My family gets variety the next day, too. -Fremont Mom

I will often freeze half a batch of soup or make double of freezable casseroles (enchiladas, shepherd's pie, etc.) since we aren't always the best at using up leftovers right away. -San Leandro Mom

*Remember to always label and date the leftovers you put in the freezer to avoid confusion (see freezer container tips below). Food can look very different once it's frozen!

RESOURCES:

Some recipes freeze better than others. Here is a list of 10 Big Batch Dinners that taste just as good the second time around.

Here is a helpful food-safety chart that shows how long leftovers (and other frozen ingredients) will last in the freezer.

Over at The Kitchn you can find a helpful guide for different types of packaging for freezing.