The following dinner recipes for America chop suey and bacon-cauliflower mac and cheese are intended to make too much. I designed them to leave you with ample leftovers to use for box lunches.

American Chop SueyAll the built-in vegetables help make this dinner staple a true one-dish meal. And for picky eaters (big and small), all the robust flavors help mask the fact that you’re using whole-wheat pasta. I like pancetta because you can buy it already diced. It also has an amazingly big, bold flavor. But you also could use chopped bacon. Want something lighter? Substitute finely chopped ham steak.Because pancetta is so rich, I lighten things up on the other end by using lean ground bison instead of the more common ground beef. Ground turkey also would be great.Start to finish: 30 minutesServings: 4, plus ample leftovers

1 large yellow onion, chopped3 red bell peppers, cored and diced (about 3 cups), divided15-ounce can tomato sauce1 tablespoon soy sauce2 teaspoons Italian seasoning3-ounce package diced pancetta3 cloves garlic, minced2 pounds ground bison14½-ounce can diced tomatoes2 cups beef broth12 ounces whole-wheat elbow macaroniSalt and ground black pepperIn a blender, combine the onion, two-thirds of the diced bell peppers, the tomato sauce, soy sauce and Italian seasoned. Puree until smooth. Set aside.In a large saucepan over medium-high heat, brown the pancetta for 3 minutes. Add the garlic and remaining bell pepper and saute for 3 minutes. Add the bison and brown, breaking up any large clumps. Add the onion-bell pepper mixture from the blender, the diced tomatoes, broth and pasta.Bring to a simmer, then cover and cook, stirring occasionally, until the pasta is tender, about 15 to 20 minutes. Season with salt and pepper.LEFTOVER LUNCH IDEAS: Don’t be afraid of carb-on-carb. Leftover American chop suey is delicious warm or cold on a bun (think sloppy Joes). If you want it warm, just heat the chop suey and pack it in a thermos (with the bun packed separately). At lunch, just spoon the chop suey onto the bun and enjoy. Rather not bulk up on bread? Pack a thermos of warm chop suey with some large Boston lettuce leaves on the side for DIY lettuce wraps!Recipe from J.M. Hirsch’s “Beating the Lunch Box Blues,” Rachael Ray Books

Bacon-cauliflower mac and cheeseThe bacon and four cheeses make this mac and cheese seriously indulgent. But the cauliflower and whole-wheat pasta make it virtuous. For speed, you can skip the breadcrumb and broiling step, making this an easy stovetop meal. I’m a big believer in have-it-your-way. I like elbow pasta for mac and cheese, but substitute whatever you have. Ditto for my selection of cheeses.Start to finish: 30 minutesServings: 4 dinners, plus leftovers

1 pound whole-wheat elbow pasta10 strips bacon, chopped½ medium head cauliflower, cored and cut into small florets2 cups milk1 tablespoon garlic powder½ tablespoon onion powder½ tablespoon mustard powder½ teaspoon ground black pepper¼ teaspoon cayenne pepper4 ounces cream cheese, cut into chunks1½ cups (6 ounces) grated cheddar cheese1½ cups (6 ounces) grated gruyere cheese1 cup grated Parmesan cheeseKosher saltpanko breadcrumbs4 tablespoons (½ stick) butter, meltedHeat the oven to broil.Bring a large pot of salted water to a boil. Add the pasta and cook al dente, about 8 minutes. Drain and set aside.Meanwhile, in a large, deep oven-safe saute pan over medium heat, cook the bacon for 2 minutes. Add the cauliflower and saute until lightly browned, about 12 minutes. Add the drained pasta to the pan and mix well. Add the milk, garlic powder, onion powder, mustard powder, black pepper and cayenne. Mix well and heat until the milk is hot.Add the cream cheese, stirring until melted. Sprinkle in the cheddar, gruyere and Parmesan, stirring until melted. Season with salt. Leave the pasta in the pan.In a small bowl, toss the breadcrumbs with the melted butter, then scatter evenly over the pasta. Broil for 2 minutes, or until lightly browned.LEFTOVER LUNCH IDEAS: Use leftover mac and cheese as the filling for a grilled cheese. It was my son’s idea. It’s a little crazy, but it’s a lot delicious. Or pack it warm in a thermos and use it as a topping for DIY nachos. Just accompany with tortilla chips and other toppings, such as bacon or sausage chunks, salsa and a package of guacamole. At lunch, spoon the warm mac and cheese onto the chips and top as desired.Recipe from J.M. Hirsch’s “Beating the Lunch Box Blues,” Rachael Ray Books.

J.M. Hirsch is the food editor for The Associated Press.