Good cooking systems should reduce stress rather than add rules. Use the ideas below as flexible starting points and adapt them to your kitchen, budget, schedule and local food-safety guidance.
Cool and refrigerate promptly
Divide large quantities into shallow containers so they cool efficiently.
Label clearly
Write the dish and date on the container; follow local food-safety guidance for storage times.
Change the format
Roasted vegetables can become soup, grain bowls or omelette fillings; cooked meat can become wraps or pasta.
Reheat thoroughly
Use methods appropriate to the food and follow local food-safety advice.
Keep it useful: Make one small change at a time, note what works and build a routine you can repeat.