Even better the next day?

We always make ham and cheese potatoes from leftover ham and it's better warmed up.Just slice or cube potatoes, add ham chunks,mix soup(cream of celery or mushroom),add Velveeta cheese and a little milk and bake .

I find anything that has ground beef and cabbage will always taste better the next day. I'm not sure what to suggest you cook ahead but when I get in a tight fix for this problem I do up a big pot of chilli and sometimes a stew will work too. Good Luck. Let us know what you decide and how it worked for you. Take care and have a great day

I agree that chili, stews and soups usually taste even better the next day. Something else I'd recommend is a big pot of homemade pasta sauce. It's flexible (he can use it with any kind of pasta or noodles) and you can even use many pasta sauces as a great base sauce for a homemade pizza. If he had a premade crust (or a handy, store-bought flatbread works well), he could toss on some sauce and cheese and anything else he likes and he'd have a yummy pizza. So, at least two meals (or more), from one pot of sauce.

I always think that soups, stews amd chili taste better the next day. Plus the way the weather is when I am it seems like this is a good stew week. How about trying this Dijon Beef stew? One of my other favorite things is dijon mustard on flank steak...this sounds like a combo of both... Dijon Beef Stew INGREDIENTS 1 1/2 pounds cubed beef stew meat 1/4 cup all-purpose flour 2 tablespoons vegetable oil 2 (14.5 ounce) cans Italian-style diced tomatoes 1 (14 ounce) can beef broth 4 carrots, chopped 2 potatoes, peeled and chopped 3/4 teaspoon dried thyme 2 tablespoons Dijon-style prepared mustard salt and pepper to taste DIRECTIONS Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

The best food that I've ever had leftover is my husband's chili. He coooks it for hours the day before and seasons it to taste, but leaves room for all the over night marinading. When it's done, the chili is great, but it truly gets better with age. The second night, you can taste all the subtle flavors and the heat increases. By the third and fourth nights, it's frickin' hot and the taste is to die for!