Small Plates

50 Kid-Friendly Make-Ahead Meals

Some dinners really can have it all.
Image may contain Plant Food and Vegetable
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Stockwell
  • Image may contain Plant Food and Vegetable
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Stockwell
    1/50

    Cauliflower "Mac 'n' Cheese" Casserole

    This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta. Pop it back in the oven as leftovers, just to heat it through.

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  • Image may contain Dish Food Meal Pasta Meatball and Spaghetti
    Photo by Chelsea Kyle, food styling by Rhoda Boone
    2/50

    Our Favorite Spaghetti and Meatballs

    Finding these in your freezer is like finding a $20 bill in the pocket of your jeans. Instant jackpot. Meatballs in sauce can be kept in the fridge for up to five days before eating, or frozen for up to three months.

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  • Bacon and egg casserole in a baking dish with plates and cutlery on the side.
    Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack Anderson
    9/50

    Bacon and Egg Casserole

    Just look at those cute little hard-boiled eggs peeking through the puff-pastry windowpane! 🐣

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  • Lemony chicken soup with farro white beans and kale in a white Dutch oven and two bowls.
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    10/50

    Lemony Chicken Soup With Farro, White Beans, and Kale

    For an extra burst of flavor after reheating, swirl some salsa verde into each serving of this hearty soup packed with farro, white beans, kale, and plenty of lemon.

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  • One of our best ground chicken recipes is this one for herby chicken Kofta meatballs.
    Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    11/50

    Herby Chicken Kofta Meatballs

    Stash these meatballs in your freezer so you always have the building blocks of a great meal on hand. Simmer in tomato sauce, serve over grains or greens, or pack into pita sandwiches with cucumbers, red onion (if they'll eat it), and a tangy yogurt sauce.

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  • Image may contain Food Bread and Plant
    Photo by Claire Cottrell
    12/50

    Broccoli and Cheese Quiche

    Extra greens and extra cheese make this reheat-able breakfast-for-dinner classic extra-flavorful.

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  • Image may contain Plant Food Produce Vegetable Bean and Lentil
    Jonny Valiant
    13/50

    Chickpea Stew

    A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew that holds up well.

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  • Image may contain Taco Food and Bread
    Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    14/50

    Grilled Cheese Tacos

    Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill—store the tortillas separately and assemble after reheating.

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Becky Hughes is the social media editor for NYT Cooking where she's written about the New York City restaurant scene and the return of the espresso martini. She has a bachelor’s degree in journalism and food theory from the Gallatin School of Individualized Study at New York University. During college, ... Read More
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