Hi, guys! I’m Margaux, an editor here at NYT Cooking, and I’m filling in for Emily while she’s making paella on the beach in Martha’s Vineyard (#lifegoals). My littles start school on Tuesday, and while I’m excited for all of the things they’ll learn and the friends they’ll make, I am not looking forward to the weeknight dinner slog (and let’s not mention the thankless task of packing school lunches that go largely uneaten).

We have an unusual dinner situation in our house because my husband works late, but we’ve devised a plan that keeps us eating home-cooked meals most nights: Once my kids are asleep, I cook dinner, and when my husband gets home, we eat by candlelight while discussing foreign policy. (Just kidding, 99 percent of the time, we eat on the couch watching Jim Gaffigan or the Chicago Cubs.) The next day, I tote some to work for lunch, and the girls’ babysitter gives them what’s left for dinner. I am always on the lookout for superhero recipes that make a generous amount and taste good the next day. Bonus points if they freeze well or can be repurposed for other dishes.

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Here are five powerhouse recipes that my family turns to again and again: