So, the other day (on the weekend) I had planned to make a double batch of Mel's Favorite Chili so I could freeze some and have lunches for the week plus a back-up dinner in case we didn't have time to cook. However, Aaron only defrosted enough meat for a half batch so we made that instead.
So I'm making chili again today, but I have ribs in the oven for dinner tonight.
I feel like I'm finally getting into a groove of starting the next night's meal, or at least planning it out, while tonight's meal is getting re-heated or finished. Tonight the beef for the chili was still pretty frozen (our fridge doesn't really defrost anything) and if it had been for dinner tonight, I would have been stressed out.
Not only does having the meal started reduce the time to get it on the table, but I can think ahead if I am going to need something extra quick - like on nights I have a class to get to.