Member Comments for the Article:

Save Time with Big Batch Cooking

Tips for Meal Planning

86 Comments

Leave a Comment Return to Article
  • Loved to batch cook but hubs & kids feast upon the meal.
  • I don't have a lot of room in my freezer but I do freeze soups and chili. I appreciated that you gave the freezer life of foods. I didn't know what it was.
  • The most I ever cook is for the day and the next, don't have a lot of room, it would be nice to fix a week worth of meals.
  • I do big batch cooking a lot of the time. It is so nice to go to the freezer pull out something good to eat. The next day heat it up and eat, saves a lot of eating out, which is hard to get healthy food. Try it you will like it too.
  • I ALWAYS aim to cook once and eat at least 2-3 times. I cook for 2. Even if you have people that don't like leftovers... they will appreciate the same meal again in a week or two! We batch grill hamburgers that are plump instead of flat. I freeze them on a cookie sheet and then line them up in a wide mouth canning jar with wax paper between. Such a fast meal to plop a couple out, add veggies for a side dish and off we go. Being low carb, these work for any meal of the day! I have a chorizo recipe I make and fry up 4# into the same size patty and freeze in the canning jars as well. THIS is what we call fast food at our house! I always make soup in large batches and freeze in meal sized containers. Makes clean ups easier and there is never a reason to get take out!
    Debbie
  • We are a family of two but make chili; legumes (freeze well); soups; and pasta sauces in quantity and freeze them. We also freeze fresh fruit (berries and cherries and bananas) and many seasonal veggies - some you need to blanch but then they are good for 6 months. It helps so much with planning when the entrees are almost "table ready" in the evenings. Lunch the next day - leftovers of course : -)
  • I make my lunches for a whole week on Sundays!
  • TEXASTOPAZ15
    For economic labeling of freezer bound meals, use masking tape. A roll of 1" wide tape, costs about a dollar, and will last for months. (any pen will work, or use a Sharpie for best results.)
  • ETHELMERZ
    I make big batches of food for our freezer, but it's not always "good for you" meals, it's "taste good" foods that everyone enjoys. If everyone in the family or your circle of friends enjoys healthy foods at all times, this is a good idea though. In a perfect world, it would be a terrific idea.
  • Living alone I rely on big batch cooking. I work long hours sometimes and cant be bothered cooking when I get home so would ALWAYS head to the takeaway joints. I bought myself a deep freezer (friends/family were initially like "why on earth do you need a freezer for just yourself?") and batch cook loads of meals. So simple in the mornings - take out my prepared lunches/dinners/snacks to defrost and Im away. I always make sure I have some meals in there I can reheat in oven directly from frozen too in case I forgot to get them out in the morning (Im not a fan of microwave defrosting)
  • I agree with KIMBERLYSWEET.
  • I do a little bit of this...I will make chili and freeze half, or sometimes I will brown ground beef with some celery and use it for sloppy joes later. I have also done this with chicken. I even have frozen turkey burgers to eat at a later time. I make egg muffins to freeze for breakfasts at work. I work a lot and have a lot of hobbies. Doing this sort of thing helps us to eat healthy meals instead of grabbing something bad.
  • Great tips, I have been doing this for years. It is a great way to always have nutritious meals for our family.
  • DATMAMA4
    When we make lasagne, it's a family event. Each of the kids has an assignment (cheese, noodles, sauce, meat, etc.), as do my hubby and I. We make about six to freeze, plus one for that night's meal & leftovers. Line up all the pans on a table, each person adds whatever "their" layer is, and we just keep rotating around until all the layers are finished.

    It goes quickly and we all feel great about doing something together that we can enjoy in months to come.
  • Great article. I do this when I make salsa and marinara sauce. I make a big batch, 3 gallons or so, and put them in canning jars and a 45 minute water bath in a canning pot. I'm not sure how long the shelf life is but at least 6 months, and it is all used for meals by then anyway.

Comment Pages (6 total)
12345 Next › Last »
Leave a comment


  Log in to leave a comment.