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I love to cook large batches of soups, whether it's bean soup, chicken and rice, vegetable or stuffed cabbage "stoup" and freeze in individual portions. Then I can grab a bowl out of the freezer to take for work when there's no leftovers. Stops me from making last minute poor choices.
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!
I started this when I was racing around trying to find healthy things to take for lunch at work. I cook large batches on the weekend, and then put them into serving-sized containers in the fridge. Ready to grab and go, no thinking required.
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