Batch Cooking Secrets: Feed Your Family All Week

Batch cooking is different from meal prepping individual containers. It's about cooking huge quantities of versatile base ingredients to stock your fridge and freezer.

The Rule of Double

If you are making something that freezes well, always double the recipe. It takes almost exactly the same amount of time to chop 2 onions as 1, or brown 2 lbs of beef as 1.

Eat one portion tonight, freeze the other for a frantic Tuesday next month.

What Freezes Well?

• Soups & Stews: Chili, Curry, Bolognese sauce. (They actually taste better after freezing as flavors meld).
• Braised Meats: Pulled pork, Shredded beef/chicken.
• Casseroles: Lasagna (freeze baked or unbaked).
• Beans: Cook dried beans from scratch (so much cheaper/better than canned) and freeze in 1.5 cup portions.
• Baked Goods: Muffins, Cookies (freeze raw dough balls), Bread.

What Does NOT Freeze Well?

• Cream Sauces: They tend to separate and break.
• High Water Veggies: Zucchini, Cucumber, Lettuce (they turn to mush).
• Fried Foods: They lose their crunch.
• Potatoes: Chunks of potato often get grainy/mealy in the freezer.

The "Base" Strategy

Cook a neutral base that can be flavored differently later.

• Shredded Chicken Base: Slow cook chicken breast/thighs with just salt and pepper.

  • Night 1: Add BBQ Sauce for sandwiches.
  • Night 2: Add Cumin/Lime for tacos.
  • Night 3: Add Mayo/Celery for chicken salad.

• Roasted Veggie Base: Roast trays of peppers, onions, carrots, squash.

  • Morning: Add to omelet.
  • Lunch: Add to grain bowl.
  • Dinner: Blend with broth/cream for instant soup.

Labeling is Mandatory

You think you will remember what that frozen red block is. You won't. Label with Name and Date. "Spicy Chili - June 2024".

Stock up your freezer with our hearty beef and chicken recipes.