Cook once, eat multiple times. Batch cooking saves time, money, and effort.
Batch cooking means cooking more than one meal's worth at a time, on purpose. The extra effort is small: chopping two onions instead of one, or filling a second baking sheet. The payoff is large: one session of cooking can cover several dinners and lunches, and it lets you buy the family-size pack when it's on sale.
Plan batch sessions around the week's sales. Look at the flyer, pick one or two proteins and a couple of vegetables that are cheap, and decide which three or four meals you'll make from them. Choose a time when you have two uninterrupted hours, and write the order you'll cook things in before you start.
Parallel cooking keeps a session short. Start whatever takes longest first, like a roast, a pot of beans or rice. While that cooks, chop vegetables and brown meat for the next dish. Use the oven, the stovetop and a slow cooker or pressure cooker at the same time, and wash up during the waiting time.
Cook components rather than only finished dishes: a pot of rice or quinoa, a tray of roasted vegetables, shredded chicken or pulled pork, browned ground beef, cooked beans, hard-boiled eggs and a jar of dressing. During the week you can combine them into bowls, wraps, tacos, salads and pasta in minutes.
Good containers make batch cooking work. Use clear containers so you can see what's inside, label everything with the date, and keep the oldest food at the front of the fridge. Freeze portions you won't eat within three or four days. Flat freezer bags of soup or sauce stack neatly and thaw quickly.
Rotate your batch recipes so the week doesn't get repetitive. Keep a list of eight to ten batch-friendly meals your family likes and cycle through them based on what's on sale. A new protein each week, plus different sauces and seasonings, makes the same method feel like new food.
Batch cooking works best with family packs bought on sale. Browse this week's deals in your city to find the best value near you.
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