Tomorrow always shows up faster than we expect. That’s why we lean on meals we can prep today and feel good about later. These 15 make-ahead recipes are built to hold up overnight and reheat like they were just finished.
We’re talking braises that deepen, casseroles that set up beautifully, and slow-cooked meats that shred even easier the next day. When we plan ahead like this, we’re not scrambling at 6 p.m. We’re plating dinner with confidence.
A little effort now means we save ourselves tomorrow.
Slow Cooker Oxtail Soup
Slow Cooker Oxtail Soup cooks low for 8 hours with oxtail, vegetables, herbs, and rich broth. The meat turns tender while the broth becomes deeply savory. We find it tastes even better after resting overnight. A simple reheat brings back its full-bodied flavor.
Get the Recipe: Slow Cooker Oxtail Soup
Spicy Deviled Eggs with Chicharrones
Spicy Deviled Eggs with Chicharrones come together in about 30 minutes with eggs, mayo, mustard, and crisp pork rinds. The filling is creamy with bold heat and salty crunch. We prep them ahead and chill until serving. The flavors settle nicely without losing texture.
Get the Recipe: Spicy Deviled Eggs with Chicharrones
Braised Short Ribs with Stout
Braised Short Ribs with Stout cook low for about 3 hours with beef ribs, stout, aromatics, and broth. The meat becomes fork-tender in a rich, malty sauce. We prefer making them a day ahead for deeper flavor. The sauce thickens overnight and reheats smoothly.
Get the Recipe: Braised Short Ribs with Stout
Garlic and Steak Strata
Garlic and Steak Strata bakes in about 1 hour with bread cubes, steak, eggs, and cheese. The custard sets firmly as it cools. We refrigerate it overnight before slicing. It reheats into a hearty, structured breakfast or dinner.
Get the Recipe: Garlic and Steak Strata
Slow Cooker Ribs
Slow Cooker Ribs cook 6 to 8 hours with pork ribs, spices, and a bold sauce. The meat turns tender and easy to portion. We refrigerate and finish with a quick glaze before serving. They hold moisture and flavor beautifully overnight.
Get the Recipe: Slow Cooker Ribs
Make Ahead Beef Enchiladas
Make Ahead Beef Enchiladas assemble in advance with seasoned beef, tortillas, sauce, and cheese, then bake in about 30 minutes. The filling stays saucy and cohesive. We love that they can be refrigerated before baking. They reheat evenly without drying out.
Get the Recipe: Make Ahead Beef Enchiladas
Classic Shepherd’s Pie
Classic Shepherd’s Pie bakes in about 1 hour with ground lamb, vegetables, gravy, and mashed potatoes. The top turns golden while the filling stays rich. We find it slices cleaner after resting overnight. It reheats into a sturdy, comforting plate.
Get the Recipe: Classic Shepherd’s Pie
Slow Cooker Loaded Veggie Beef Stew
Slow Cooker Loaded Veggie Beef Stew simmers 7 to 8 hours with beef, root vegetables, and tomatoes. The broth thickens as it rests. We portion it ahead for easy reheats during the week. The vegetables maintain texture without turning soft.
Get the Recipe: Slow Cooker Loaded Veggie Beef Stew
Slow Cooker Pulled Pork Enchiladas
Slow Cooker Pulled Pork Enchiladas start with pork shoulder slow-cooked for 8 hours, then layered with sauce and cheese. The pork absorbs deep smoky flavor. We assemble them early and bake when needed. They reheat without losing structure or moisture.
Get the Recipe: Slow Cooker Pulled Pork Enchiladas
Smoked Potato Salad
Smoked Potato Salad comes together in about 45 minutes with smoked potatoes, mayo, mustard, and herbs. The smoky flavor intensifies as it chills. We prefer making it the day before serving. The texture stays firm and balanced.
Get the Recipe: Smoked Potato Salad
Traditional Pastitsio
Traditional Pastitsio bakes in about 1 hour with pasta, seasoned beef, tomato sauce, and béchamel. The layers firm up beautifully once cooled. We slice it cleanly after a night in the fridge. The flavor becomes richer and more unified.
Get the Recipe: Traditional Pastitsio
Veal Stuffed Manicotti Florentine
Veal Stuffed Manicotti Florentine bakes in about 45 minutes with veal, spinach, ricotta, and marinara. The filling stays creamy while the pasta holds shape. We assemble it ahead and refrigerate before baking. It reheats evenly without drying out.
Get the Recipe: Veal Stuffed Manicotti Florentine
Slow Cooker Shredded Beef
Slow Cooker Shredded Beef cooks low for 8 hours with beef, spices, and broth. The meat becomes tender and easy to shred. We store it for tacos, bowls, or sandwiches the next day. It stays juicy and reheats cleanly.
Get the Recipe: Slow Cooker Shredded Beef
Beef Bourguignon (Classic French Beef Stew)
Beef Bourguignon simmers about 3 hours with beef chuck, red wine, mushrooms, and aromatics. The sauce turns thick and deeply savory. We often make it a day ahead for fuller flavor. It reheats gently without losing richness.
Get the Recipe: Beef Bourguignon (Classic French Beef Stew)
Traditional Lamb Moussaka
Traditional Lamb Moussaka bakes in about 1 hour with ground lamb, eggplant, tomato sauce, and béchamel. The layers set firmly as it cools. We slice it cleanly the next day without it falling apart. The flavors meld into something even more cohesive.
Get the Recipe: Traditional Lamb Moussaka
