5 Easy Dinners That Make Great Leftover Lunches, Too

Perfect for the transition into fall.

By
Micah Siva, RD
Micah Siva
Micah Siva, RD
Micah Siva is a trained chef, registered dietitian, recipe writer, and food photographer, specializing in modern Jewish cuisine. She runs Nosh with Micah, her personal blog.
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Published August 25, 2025
Micah Siva
Baked chicken breasts topped with melted cheese and green onions on a baking sheet with a spoon Simply Weeknight Recipes logo in corner

Simply Recipes / Sara Haas

It’s almost the long weekend, and I’ve never needed it more. Looking back on our summer, it was jam-packed with work, travel, illness, and visitors. I’m looking forward to a slower pace, eating at home more, and getting back into routine. It all starts this week, with a lineup of extra-easy dinner recipes that make great lunches, too.

I’m planning dishes that can be customized based on my mood and what I have in the freezer or cupboard. They all pack up nicely for lunch the next day, saving me time and effort while keeping my family happy. An easy recipe that covers two meals at once? Yes, please!

  • Roasted Sweet Potato Salad

    Bowl of Roasted Sweet Potato Salad Topped with Crumbled Feta Cheese, Surrounded by Stack of Plate with Forks, a Small Bowl of More Feta Cheese, a Small Bowl of Salt, a Cutting Board with Lime Wedges, a Kitchen Towel, and Empty Glasses

    Simply Recipes / Ciara Kehoe

    If you think salads are boring, you’re doing it wrong! Salads are an explosion of flavor with the right recipe. I always have a mix of sweet, salty, spicy, tangy, creamy, crunchy, and something unexpected, so every bite is something I crave. The “pickled” red onions are my favorite part of this salad; salt them generously to take away some of their raw bite! I’m fresh out of black beans, so I’m substituting white beans in their place and using a mix of Bibb lettuce and arugula instead of spinach. I prep the toppings in advance and keep them in separate containers for an easy build-your-own salad bar come dinner or lunch time.

  • 4-Ingredient Tuna Salad

    Tuna and avocado salad in a bowl with a spoon sliced jalapeos and herbs near it

    Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

    Recipe developer Sheela Prakash says, "This mayo-free tuna salad utilizes buttery avocado to provide a touch of the signature tuna salad creaminess without overdoing it... [But] what really makes this recipe special is the addition of pickled jalapeños and their very flavorful brine." I love that I can make this ahead of time, and it makes the best lunch as well as light dinner. I'll serve with the rest of my Bibb lettuce and fluffy bread.

  • Melting Zucchini

    Sautéed zucchini pieces in a skillet garnished with herbs and capers

    Simply Recipes / Alexandra Shytsman

    The ever-adaptable zucchini shines in this French-inspired recipe, where the squash is cooked two ways until wonderfully tender and flavorful. Scoring the zucchini helps to get that sauce into the nooks and crannies of the otherwise mild vegetable. This dish reminds me of a chicken piccata, with white wine, garlic, parsley, and capers. I’ll serve it with polenta for a satisfying vegetarian meal, and toss the leftovers into a sandwich or salad for lunch.

  • 3-Ingredient Baked Barbecue Chicken

    Overhead view of a baking sheet of four bbq baked chicken breasts topped with cheese and green onions on parchment paper

    Simply Recipes / Sara Haas

    Recipe developer Sara Haas says, "It’s important to use only the most delicious barbecue sauce and cheese. They’ll be adding the flavor to your dish, so go for the good stuff." I'm serving this chicken with a simple salad or steamed green veggie and roasted potatoes for a complete meal. Add the potatoes to the preheated oven 15 minutes before adding the chicken so everything is done at once. Leftovers are delicious stuffed inside a pita.

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  • Maroulosalata Salad

    Maroulosalata (greek salad) in a bowl (close-up)

    Simply Recipes / Mark Beahm

    You can make a delicious dinner with the simplest ingredients. While it seems basic, this salad is packed with flavor thanks to briny feta cheese, fresh dill, and crisp lettuce. My secret to amazing salads is to salt the greens right before serving. It’s truly that simple! While great on its own, this dish needs a little more to be a filling meal. I’m serving it with some protein I have stashed in the freezer, like grilled chicken or Trader Joe’s frozen falafel (my fave!), along with a diced avocado.

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