Batch Cooking

I love to cook. Food is my language; if I love you, I will feed you. While I love to cook, I also love to eat. Some days, I want to grab dinner from the freezer. I want to share several recipes that are usually in my freezer.

Much of my batch cooking follows a holiday. After Thanksgiving, I make a turkey stock and freeze the hambone. Once the holidays are behind me and before winter sets in, I take a day in the kitchen and cook these recipes for the freezer.

Always plan you’re cooking and have all your containers ready. I love the following Amazon containers, which can be found on my Amazon Store page. Also, labels, red sauces, and soups look a lot alike! Always have a Sharpie and labels on hand to identify the soups.

Let’s get into some cooking. I love making freezer meals to make the most of my time in the kitchen, and I always have a meal in the freezer.  I also share with neighbors and sick friends.

These recipes are time-tested, and I’ve made them time and time again. The key is to focus on dishes that maintain their flavors and consistency after thawing. These meals can be quickly reheated.

Although batch cooking and preparing freezer meals initially require some effort and organization upfront, the rewards are significant. Batch cooking has made my grocery shopping efficient, simplified my kitchen cleanup, and added a variety of flavors to my meals without requiring daily effort. I’ve improved my cooking skills, expanded my repertoire, and ensured I can still enjoy a nutritious home-cooked meal on busy days. It’s all about adapting the kitchen to fit my lifestyle. The results are undeniably satisfying.

Even if you don’t want to batch cook, you can double a recipe and freeze another portion.

Planning your grocery trip for batch cooking.

Planning your batch-cooking grocery list does take some planning. I watch grocery sales and stock up on basics all the time. Another tip is to clean out your pantry, check expiration dates, and use up as much of your food as possible. Food is so expensive right now. Using what you have before it expires only makes good sense and helps clean the pantry.

Frozen and canned foods are the cornerstone of these recipes. I shop everywhere, usually depending on the part of town I’m in. There is a local grocery store here that’s locally owned, which I adore. They carry many “southern meat cuts” you can’t find in major big box stores. I can always find a good soup bone at this store.

Choosing the Right Containers for Freezer Storage

When storing meals in the freezer, selecting the right containers is crucial. Here’s how I go about making my choices:

  • Plastic Containers: It’s important to opt for containers marked as freezer-safe. Look for rigid ones that seal tightly to prevent freezer burn. Plastic containers are my preferred containers. Always fill to the first line so the frozen food doesn’t pop the top off.
  • Glass Containers: For freezing purposes, choose glass containers with airtight lids. Leave some space at the top to allow for food expansion during freezing. Always ensure the glass containers you use are freezer-safe. There is a difference.
  • Bag Thickness: Consider using Ziploc freezer bags to store soups or stews. These bags are thicker and can withstand cold temperatures without cracking.

Before closing the freezer door, I always double-check the seals and labels for added assurance.

Foods that don’t freeze well.