Top Secrets of Success for Batch Cooking | SparkPeople
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Top Secrets of Success for
Batch Cooking

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Pre-cooking ground beef

In addition to batch cooking on the weekend, I brown my ground beef (all of it) as soon as I get home from the grocery store. We don't eat many hamburgers. It saves time because it cooks more quickly because it's not frozen and is ready when I need it later that week: shepherd's pie, chilli, etc.

- Submitted by STORMTMB 4/1/2010 in Cooking | 5 Comments
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Meal Planning

I like to use my Sundays to make meals for the rest of the week. I chop my veggies and put them in plastic storage bowls for my lunches. I cook one thing in the slow cooker to eat on all week. I portion it out for my meals so I never over eat it.

- Submitted by AMBERDUNN 3/31/2010 in Healthy Eating | 2 Comments
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Begin with Batches

I'm most likely to make an unhealthy meal choice when I'm rushed or tired. To avoid this I set aside time to cook in large batches. Then I freeze meals in individual portion sizes. When I don't have time to make lunch or I'm too tired to cook dinner, I just pull something out of the freezer.

- Submitted by KNH771 3/25/2010 in Healthy Eating | 27 Comments
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