Some dinners are good enough to make you want the same thing tomorrow. These meals hold up well in the fridge and often taste even better the next day. They’re simple to make, easy to store, and flexible enough to reheat or repurpose. Leftovers aren’t an afterthought—they’re part of the plan.
Matzo Brei Pizza
Matzo brei pizza takes about 20 minutes and uses matzo, eggs, cheese, and vegetables. It tastes savory and crispy with just enough richness to make it filling. The leftovers hold up well in the fridge and reheat without getting soggy. It's the kind of dish you’ll want to eat again tomorrow.
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Quinoa Chicken Casserole with Broccoli and Pumpkin
Quinoa chicken casserole with broccoli and pumpkin takes about 1 hour and uses quinoa, chicken, broccoli, pumpkin, and cheese. It tastes hearty and slightly nutty with a creamy texture. The flavors blend more by the next day. It’s one of those meals that might actually taste better after a night in the fridge.
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Easy Garlic Scape Pesto Pizza
Garlic scape pesto pizza takes about 30 minutes and uses pizza dough, garlic scape pesto, cheese, and tomatoes. It tastes bright, garlicky, and cheesy with a crisp crust. The pesto holds up well, making leftovers just as good cold or reheated. It’s a pizza night you’ll be glad to revisit.
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Grilled Scallops with Lemon, Mint, and Pinot Grigio Sauce
Grilled scallops with lemon, mint, and Pinot Grigio sauce take about 20 minutes and include scallops, citrus, mint, and white wine. They taste fresh, slightly sweet, and buttery with a light finish. Leftovers make a great salad topper or quick lunch. It’s a seafood dinner that doesn’t go to waste.
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Korean Kohlrabi Salad
Korean kohlrabi salad takes about 20 minutes and uses kohlrabi, garlic, vinegar, and chili flakes. It tastes crisp, spicy, and tangy with a bold crunch. The flavor gets even better as it sits. It’s a side dish you’ll keep going back to for the next few meals.
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Easy Weeknight Slow Cooker Chicken Marinara
The slow-cooker chicken marinara takes about 6 hours and uses chicken thighs, marinara sauce, garlic, and herbs. The slow simmer makes it tender, savory, and slightly sweet. Leftovers work great in sandwiches, wraps, or over rice. It’s one of those meals you’ll be happy to see again tomorrow.
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Belgian Endive Soup
Belgian endive soup takes about 45 minutes and uses endive, potatoes, onions, and broth. It tastes smooth, mild, and slightly bitter, in a good way. The flavor deepens after a day in the fridge. It’s a comforting soup that’s even better the second time around.
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Ground Turkey Stuffed Peppers
Ground turkey stuffed peppers take about 1 hour to prepare and use bell peppers, ground turkey, rice, and tomato sauce. The well-seasoned filling makes them savory, tender, and satisfying. The peppers reheat well without losing their texture. It's the kind of dinner you’ll be glad you made extra of.
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Classic White Fish In White Wine Sauce
White fish in white wine sauce takes about 25 minutes and includes mild white fish, white wine, lemon, and herbs. It tastes delicate and light with a flavorful sauce. Leftovers work well in tacos or over rice. It’s a meal that doesn’t feel like leftovers the next day.
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Cold Bulgarian Soup With Kefir, Cucumbers, Dill, Walnuts And Feta
Cold Bulgarian soup with kefir, cucumbers, dill, walnuts, and feta takes about 15 minutes and uses all fresh ingredients. It tastes tangy, creamy, and crunchy with a cooling finish. It stores well and tastes even better cold the next day. It's a dish made for easy leftover lunches.
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Baked Feta Pasta
Baked feta pasta takes around 40 minutes and uses feta, cherry tomatoes, pasta, and olive oil. It tastes creamy, salty, and tangy with roasted tomato sweetness. The sauce thickens in the fridge and stays flavorful. It’s one of those pastas that’s just as good reheated or cold.
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Cold Haddock In Carrot Lemon Sauce
Cold haddock in carrot lemon sauce takes about 30 minutes and includes haddock, carrots, lemon juice, and olive oil. It tastes light, citrusy, and slightly sweet with a smooth sauce. It’s designed to be served cold, so leftovers are already halfway done. It’s a dish that holds up beautifully.
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Grilled Chicken Kofta Kebab
Grilled chicken kofta kebabs take about 25 minutes to prepare and feature ground chicken, herbs, and spices. They taste smoky, juicy, and full of seasoning. Leftovers work great in wraps, salads, or grain bowls. This quick dinner easily stretches into another meal.
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Gluten-Free Brie And Pear Quiche
Gluten-free brie and pear quiche takes about 1 hour and uses eggs, brie, pears, and a gluten-free crust. It tastes creamy, savory, and slightly sweet with a soft texture. It stores well and reheats without drying out. It’s a breakfast-for-dinner option that keeps on giving.
Get the Recipe: Gluten-Free Brie And Pear Quiche
Colombian Marinated Chicken Drumsticks
Colombian marinated chicken drumsticks take about one hour to prepare and use chicken, citrus juice, garlic, and spices. They taste juicy, tangy, and savory with a crisp skin. Leftovers can be shredded for tacos or tossed into salads. This recipe also makes dinner easy the next night.
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Moroccan Salmon Sheet Pan Dinner
Moroccan salmon sheet pan dinner takes around 30 minutes and includes salmon, chickpeas, carrots, and warm spices. It tastes spiced, earthy, and a little sweet with caramelized edges. The ingredients are stored well without getting soggy. It’s a one-pan meal you’ll want for lunch the next day.
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Black Bean Tacos with Sweet Pepper Salsa
Black bean tacos with sweet pepper salsa take about 25 minutes and use black beans, sweet peppers, onions, and corn tortillas. They taste smoky, slightly sweet, and fresh with a satisfying crunch. The filling holds up well in the fridge. It’s a taco night worth repeating.
Get the Recipe: Black Bean Tacos with Sweet Pepper Salsa
Chicken Marbella
Chicken Marbella takes around 1 hour and features chicken, prunes, olives, capers, and vinegar. It tastes sweet, savory, and briny with a rich finish. The flavors soak deeper into the chicken overnight. It’s a dinner that somehow tastes even better on day two.
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Middle Eastern Tofu Rice Bowl
Middle Eastern tofu rice bowls take about 45 minutes and include tofu, rice, chickpeas, and tahini sauce. They taste nutty, herby, and satisfying with a good mix of textures. Everything holds up well for next-day meals. It’s a plant-based dinner that’s just as strong the second time around.
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Baked Creamy Salmon
Baked creamy salmon takes around 35 minutes and uses salmon fillets, cream, garlic, and herbs. It tastes rich, buttery, and savory with tender fish. The sauce thickens and stays flavorful for leftovers. It’s the kind of dish you’ll be glad to warm up again.
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Fish With Pomegranate Sauce
Fish with pomegranate sauce takes about 30 minutes and uses white fish, pomegranate molasses, garlic, and lemon. It tastes tangy, slightly sweet, and savory with a bright finish. The sauce holds well and deepens in flavor overnight. It’s a dinner you’ll look forward to twice.
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