Big Batch Meals: How to Get Started

There are plenty of ways to save some time and energy in the kitchen. But if a week’s worth of meal prep isn’t your thing, consider making batch meals instead. Batch meals are larger quantity dishes that can easily be divided up to create multiple meals throughout a week, month or even a season if properly stored in the freezer.

Here’s what you need to know to get started with batch meals:

• Hearty meals that can stand up to freezing and reheating are best for big batches. This includes sauces, meatballs, meatloaf, casseroles, soups, stews and chili.
• Plan ahead for how you might serve these meals later. Divide large batches into smaller portions (for 2 people or the entire family) for more convenient storing and reheating.
• Soups, sauces, stews and chilis can be stored in plastic freezer bags. Leave a little space at the top because liquids expand as they freeze.
• Don’t crowd your freezer with too many items. This will help the cold air circulate.
• Make sure to label containers with the name of the meal and the date.
• Always thaw your food in the refrigerator. Larger portions should thaw overnight.

Try these easy, big-batch recipes that are perfect for freezing:

• Quick Chicken Cassoulet (Page 3)
• Awesome Turkey & Veggie Chili (Page 4)