I cook Big Batches of main dishes once or twice a week--every weekend, and sometimes in the middle of the week as well. As long as it's a dish my husband and I like, we can coast through the week by raiding our own "fast food" supply--only it is really "slow" food, which we can grab fast!
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I've recently started "big batch" cooking using modified recipes from a 30 day cooking book and recipes from my own healthy cookbooks. I spend one or two days cooking, freeze each meal with cooking instructions, and I'm set for two weeks at a time. It really helps eliminate those last-minute runs to the fast food place because dinner is already done!
Even though the book that inspired me is for once-a-month cooking, I only do once every two weeks. It fits my time schedule and budget better.
I plan all my food for the week and cook it on the weekends. That way I am not tempted at work to order out with others in the office. It also frees up more time to work out as I don't have to cook everyday.
I use batch cooking and seperate my meals into serving containers. Some of my batches include Turkey chili, stuffed red peppers, chicken filling for lettuce wraps, chicken and veggie couscous, and when I grill, I grill all my protein for the week at one time.
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