The key is soft finger foods with mild flavors that reheat well. Mini turkey meatballs with hidden veg are my top prep. Mix ground turkey with grated zucchini and carrot, breadcrumbs, an egg, and parmesan, then bake at 400 F for 15 to 18 minutes. Freeze on a tray and bag once solid. Reheat in the microwave for 30 to 60 seconds or simmer in a little marinara.
Bean and chicken quesadilla wedges hold up well, spread refried beans on a tortilla, add shredded rotisserie chicken and cheese, toast in a skillet, then reheat later in a dry pan or microwave with a damp towel. Egg muffin cups are easy, whisk eggs with a splash of milk, cheese, and chopped spinach or broccoli, bake in a greased muffin tin at 350 F for 18 to 20 minutes, then chill and freeze, reheat 30 seconds. Salmon or tuna patties are great hand held protein, mix canned salmon or tuna with mashed potato or breadcrumbs, an egg, and a bit of mayo or yogurt, pan sear, then reheat in a toaster oven at 375 F for 8 to 10 minutes. For carbs that reheat without turning mushy, do day old fried rice with peas, carrots, and scrambled egg or small pasta shells tossed with pesto and peas plus a splash of pasta water, portion in half cup containers and reheat with a drizzle of water to keep things soft.
