Leftovers are not exactly a burden, but they do require a small amount of strategy. Half-full casserole dishes covered with plastic wrap may seem like the path of least resistance, but they stack poorly and often take up a large amount of space. For a truly pleasant leftover storage experience, get thee to the restaurant supply store for some soup containers.
Soup containers are excellent for a few reasons. Their wide mouths and rigid sides make them easier to fill than freezer bags; they stack like a dream; and you can see inside of them, which means you are more likely to eat the food contained within. They are recyclable, microwave-safe, freezer-friendly, and can be thrown in the dishwasher for easy cleaning and reusing. Truly, they are the best. (Dave Arnold is also a fan, so trust Dave if you don’t trust me.)
They are also cheap—$5-$10 for a sleeve of 50 depending on where you get them—so you can send guests home with food and not worry about “getting your Tupperware back.” The buckets come in small and larger sizes, but the lids fit both, which is great news because finding “the right lid” is a legit recurring nightmare of mine. There is no downside to these containers. Get to the restaurant supply store, grab some soup containers, and maybe a cheap chef’s knife or two (especially if you forgot to get yours sharpened).