This might not be news to the more experienced moms out there but I didn’t know about it so I’m guessing there are some other newbies who are in the same boat: you can bake toddler-sized portions of almost anything in a muffin tin, freeze the “muffins” in a plastic bag, and amass a stockpile of super quick, homemade dinners for your kid. So far, I’ve made healthy butternut squash mac and cheese (subbing whole wheat macaroni to make it even healthier), meatloaf, crustless quiche, and a riff on tuna noodle casserole that I ad-libbed using pasta, shredded chicken, a sauce made from all the odds and ends of cheese in the fridge, frozen peas, and a topping of panko crumbs mixed with grated parmesan. The key to getting them to pop out of the tins in one piece (the biggest challenge for me) is putting the whole muffin pan in the fridge after you bake, to get really cold. Another thing to keep in mind is that when you bake stuff in muffin tins it cooks more quickly than in a regular casserole or baking dish so don’t really on recipes for cooking time — check early and often for doneness. As for the reheating, I put them in the oven at 300 degrees for about 10 minutes if I have time. If not, I nuke them for a minute or so. And when nuking meatloaf, I put it in a bowl and then cover the bowl with a wet paper towel—which keeps it moist.