Freeze single portions of leftovers in small containers and label them with the date and contents. Use a piece of scotch tape on the top of the container and write on it with a black marker. This ensures that you can easily decipher the contents.  Bread is easy to freeze and will taste fresh once thawed and toasted. Rice is another food that withstands freezing and will keep its original flavor. Potatoes on the other hand do not freeze well. Pasta is somewhere in the middle

Meat can be frozen easily. I recommend prepping it before freezing it raw. Wash, pat dry with a paper towel, season, and store in a large zip-lock bag. Zip lock bags have a white surface you can mark with the contents and date. Use your frozen foods within 2 months of the date you froze them. Any longer and freeze bites start to diminish their quality and taste. If you have a busy work schedule, a good trick to reduce cooking time and encourage home cooking instead of eating out is to cook two dinners on the same night. Maybe on Sunday and a less busy weekday evening. I find it easier to clean up once and to know that the next day I don’t have to make the kitchen messy again. 

After you go grocery shopping, while unpacking the goods at home, write a quick list of the meals that you plan on making from the food you just bought. This can be a quick reminder of what you can make at the end of a busy day and ensures that foods that might be hiding in the back of the fridge get used and won’t be forgotten and wasted

Leftover cooked chicken from dinner can be used the next night as a topping for a salad. Leftover steak can be a great addition to breakfast the next day. Simply pan fry it for a few minutes and add sunny-side-up eggs on top of it. Now you have delicious steak and eggs. Leftover sauteed vegetables can be easily made into a veggie paste with the help of a food processor and a tablespoon of your favorite salad dressing mixed in. You can use this on bread, crackers, or even pasta. It’s healthy and refreshing, especially in summer.