I used to batch cook regularly, but somehow seem to have got out of the habit. However, I need to get back into it as batch cooking makes a lot of sense when you are eating on a budget.
Saving money and time
Batch cooking enables you to buy large packs of everything more cheaply. Although initially it takes a little more time to cook a large batch of something rather than a smaller amount, the difference is minimal. But then it saves so much time! If you have lots of batch cooked meals in the freezer but not much time to cook, it can be a life saver.
When you know you have a freezer full of meals from your batch cooking efforts, you are much less likely to give into those ‘let’s get a takeaway’ moments too, saving yet more money.
You can ensure you have healthy food for a ping meal when you need one, rather than something over processed, packed with salt and sugar, packaged in unrecyclable black pots.
With this in mind, this week’s meal plan includes some meals that will be from this weekend’s batch cooking efforts.
Batch cooking and this week’s meal plan
Saturday
Spaghetti Bolognese with salad. Bolognese is an obvious starting point for batch cooking I think. You can mix it up and it as a base for a chilli or cottage pie if you fancy that instead of as a pasta sauce.
So I have bought in some large packs of lean mince, peppers, canned chopped tomatoes, celery and garlic for this purpose.
Sunday
Slow cooked chicken curry. Again, I will make as large a batch as I can fit into the slow cooker and freeze what we don’t eat for another day.
Monday
Spicy vegetable and chick pea stew. This is such a simple and comforting dish which freezes well.
Tuesday
Spanish omelettes, made in a frying pan then finished off under the grill, with a simple carrot salad. Obviously, I can’t batch cook this one, but it’s quick and easy.
Wednesday
Nut roast. I will make a large one, slice it and freeze the slices individually. I will probably use Sarah Brown’s cashew nut and mushroom recipe, but I do have a bag of mixed nuts so might improvise a bit.
Thursday
That’s enough batch cooking for one week! I will, however, make enough dinner tonight to eat tomorrow as well. I love a night off cooking on a Friday. So tonight’s dinner will be stir fried vegetables with chicken and noodles.
Friday
You guessed it – stir fried vegetables with chicken again. I might mix it up a bit with rice instead of noodles.
Meal planning has long been part of my strategy to keep our food costs down, as explained in this post. But batch cooking should definitely be a tool I use again as I am busy and it saves so much time.
Do you batch cook? What are you eating this week?
I am joining in with Katy Kicker’s meal planning linky. Check out her meal plan this week too. You can see more of my favourite food ideas and recipes here.
Julia says
I batch cook every day – I call it dinner time!! 😀
I can’t imagine how I’ll cope when it’s just DH & myself to cook for. It’ll hardly seem worth the effort!
[email protected] says
That’s when it comes into its own. You cook the same amount but freeze some. Either that or eat the lot and get fat
Chris says
Hi,when I cook Nut Roast, I found using bun tinnes instead of a loaf tin cooks in half the time and each bun is just a right portion for one person. I also do this with fruit cake and ginger cake
[email protected] says
What a great idea!
Julia says
Nothing to do with the post, but apparently today (Sat 5th Oct) was International Frugal Fun Day!
It’s the 1st Saturday in Oct in case you want to remember it for next year!
[email protected] says
Oooh, will diary that, thanks
Su says
I don’t think I ‘ll have so much a vegetable based diet this week as a week of veg! I already had quite a veg haul then last night my daughter gave me all the veg from her fridge as she’s going away for two weeks! I have more cabbage of several varieties and carrots than I know what to do with, along with other stuff too. I need to have a good look and see what needs using up first and work it out from there.
I think I need to cancel this week’s veg box delivery!
[email protected] says
Cabbage soup?
Siebrie says
You can keep carrots for a long time in a dark box in the fridge. Put a paper towel in the bottom, and make sure the lid shuts really tightly. Tupperware do an expensive box for this, I just nicked the idea and use an old red plastic ice cream box.
Sarah - Mud, Cakes and Wine says
I am just awful at batch cooking I forget I have it in the freezer for ages. All sounds really good though
Katy Stevens says
I do look batch cooking and I’m looking forward to getting back to it now we’re moved! Have a great week x
Kim says
I need to get back into the habit of batch cooking. Spag bol & Curry is perfect to store away in the freezer.
Great meal plan x
Charlotte says
I love to batch cook so I have meals for when the other half goes away and it means I do not have to cook all the time which is amazing. That reminds me I should check what we have in the freezer ready.
Christine Hancock says
Sounds like some lovely meals, we just cook day by day, I say we, but its actually my hubby and he loves to cook.