Hosting Thanksgiving dinner can be more like a marathon than a sprint. You’re likely planning and prepping a couple of weeks out (and would rather stay out of the kitchen a couple of days afterward).

You can save your sanity with make-ahead meals that can be stashed in the refrigerator or freezer, then pulled out during the busiest times. Here are four ideas for do-ahead dishes to help ease the Thanksgiving rush.

Crowd-pleasing casseroles: Lasagna, baked ziti, enchiladas, shepherd’s pie, and chicken casserole all freeze well and feed plenty of people, so they’re perfect for serving to overnight guests during Thanksgiving weekend. Whip up a double batch, eat one, and freeze the other. You’ll dirty the same number of dishes but have an extra meal to show for it.

Warming soups and stews: Soup, stew and chili can be simmered ahead of time, stored in the fridge or freezer, and reheated when you’re ready for a fast meal. The best part? A day or two allows the complex flavors to meld together, making an even better bowl. Make single-size portions by spooning soup into muffin tins and freezing until firm. Pop the pieces out with a fork, store in a freezer zippered bag, and thaw one or two at a time whenever you need a quick, nutritious lunch or dinner.

Simmered in the slow cooker: A slow cooker does the hard work for you, turning a cut of meat and assorted veggies into a tender, fall-off-the-bone dinner. Make extra and shred the leftover meat for easy barbecue sandwiches or fajitas the next day.

All stuffed up: Bell peppers, squash or zucchini stuffed with a rice or couscous mixture, wrapped tightly, and frozen make a fast, nutritious vegetarian meal. Just bake right from the freezer until completely heated through and tender.