What about freezing?

When I make, say, a pot roast for the 2 of us -- it would be enough for 3 - 4 meals. And NO WAY would we want that 3 times in a week. I usually put extra carrots and onions in with the roast - and only enough potatoes for 1 meal as potatoes don't freeze well.

I package it immediately for future meals -- slicing, layering with the onions, carrots and sauce. Freeze wrapped in foil in a dish - and then remove the dish. And put back in freezer. I'll pull them out in a month - or 2 -- even up to 4 - and they're good as new. And they are wonderful on the BUSY days! Maybe I'll make mashed potaotes or buttered noodles to go with them.

Sometimes I'll packge without the veggies - just the sauce - and then, if needed, add a bit more sauce and serve over pasta, etc.

I freeze leftover ham --it loses a bit in texture -- but I only freeze for up to 3 months. And I'll use it in scalloped potatoes; ham and bean chowder, with bbq'd beans, etc. I usually freeze in the amount I think I'll need for the 2 of us. If it's been in the freeer too long, I'll grind it in the food processor and make meatballs or meatloaf with it - adding some freshly ground turkey etc.

I do similar things with chicken. I usually like to package my 'planned-overs' for the size I think I'll need ....for the 2 of us. .... but will package some for 1 or 2 ... so that I can take out more easily if company is coming.

Just about all of the above - chopped would be good in chili, gumbos, chowders, etc. We keep a container in the freezer for leftover meat juices (if we're grilling steak etc.) -- and I freeze that - one on top of the other. Then when I'm making a sauce or stew, I have some good flavor to add.