We like to double recipes so that we can get ahead on our cooking and have a dinner or lunch ready for later. The added benefit is it helps use up ingredients that we bought for that recipe (a bunch of herbs, for instance). Recipes that freeze well, like Rich Chicken Stew, Oven Barbecued Brisket and Hungarian Beef Goulash (pictured) are great ones to double. Also consider cooking an extra chicken or more meat than you need. The leftovers are great in soups, salads, quesadillas or hash later in the week.