Author Topic: Share your easy and delicious big-batch recipes  (Read 2510 times)

Adam Zapple

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Share your easy and delicious big-batch recipes
« on: June 10, 2018, 06:02:49 AM »
A few years back, I began a strict whole food diet.  Followed it for two years.  Over this time, my weight dropped, my cholesterol decreased and all my health markers improved.  Then I fell off the wagon.  I find the most difficult obstacle to getting back to eating healthy is the time it takes to prepare healthy meals.  Can you recommend some meals that are relatively simple and taste good reheated?  Do you have some other tricks to share on how you stay on track eating well?

marshmallowaddict

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Re: Share your easy and delicious big-batch recipes
« Reply #1 on: June 10, 2018, 07:31:08 AM »
Ptf

Raenia

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Re: Share your easy and delicious big-batch recipes
« Reply #2 on: June 10, 2018, 07:47:01 AM »
Do you like soup?  95% of my best batch recipes are soups or stews...

SachaFiscal

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Re: Share your easy and delicious big-batch recipes
« Reply #3 on: June 10, 2018, 07:55:07 AM »
I make a version of this enchilada casserole almost every week and it reheats pretty well:
https://www.thissavoryvegan.com/vegan-enchilada-casserole-jalapeno-cream-sauce/

Instead of canned beans I cook dry beans in the instant pot. It does have vegan cream cheese which is kind of processed but you could substitute with blended cashews and lime juice or real cream cheese/sour cream if you eat dairy products.

Imma

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Re: Share your easy and delicious big-batch recipes
« Reply #4 on: June 10, 2018, 08:22:47 AM »
Nasi goreng.

My recipe is for four servings (2-person household) but it's easily doubled.

- 3 onions, chopped
- 500 gr. boiled rice
- 4 cloves garlic
- any kind of vegetable, like spring onions, leek, finely chopped carrot, cabbage.
- any kind of protein, tofu, finely sliced omelette, chicken, pork


Spices:
- little bit of mace or nutmeg
- little bit of pepper
- 8 cloves
- 1 tbs coriander powder
- 1/2 tbs ginger powder
- little bit of Indonesian shrimp paste (terasi) or any other Asian shrimp paste
- 1 tbs sambal ( can be replaced by Sriracha if sambal is not available)

Brown the onions and garlic with the spices. When they are brown, add the vegetables and protein and stir fry, then add the rice. Is easy to reheat and to freeze.

The only real trick to stay on track, imho, is to plan ahead, cook ahead and stick to your plan. I haven't found any shortcuts yet. Make sure your main meals are healthy and filling so you are less tempted to eat snacks.

radram

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Re: Share your easy and delicious big-batch recipes
« Reply #5 on: June 10, 2018, 08:25:50 AM »
soup and chili
roasts
chicken
anything with rice
spaghetti
sloppy joe
taco's


Pretty much every meal I cook at least twice as much as I need. Rarely does it take anywhere near twice the time.

We also make meals that become other meals very quickly. Marinated steak on the grill become steak fajitas the next few days in about 10 minutes.


How many are you cooking for?

Imma

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Re: Share your easy and delicious big-batch recipes
« Reply #6 on: June 10, 2018, 08:31:38 AM »

spaghetti


When I have leftover pasta sauce, I usually make lasagne from it straight away. I have glass food containers from Ikea with plastic lids that can be used in both the freezer and the oven. When there's not enough sauce I stretch it by adding tinned tomatoes and vegetables until there is enough. Next time you only have to take the glass container out of the freezer in the morning before you go to work and you can put it straight in the oven when you get back home and have a home cooked meal with no hands-on time and very little washing up to do. This works for any type of casserole, which is why I have a bunch of those containers.

sparkytheop

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Re: Share your easy and delicious big-batch recipes
« Reply #7 on: June 10, 2018, 08:34:10 AM »
I eat well, but not always healthy...

I'll do a lot of stir fry.  Keep a bunch of frozen vegetables on hand (either bought or blanched and frozen yourself).  Slice a piece of chicken, pork, or beef thin, and cook over high heat in a cast iron skillet (takes up less room than a wok, and has more uses).  I can get dinner done this way in just a few minutes since everything cooks fast.  Serve over rice or noodles if you want.

I like oatmeal smoothies, so sometimes I'll make a bunch on one day, and then freeze or refrigerate them to use throughout the week.  https://www.theyummylife.com/Oatmeal_Smoothies

I'll cook up a large cut of meat with "neutral" spices/seasonings, that I can use for multiple dishes later.  Kahlua pork is a good choice.  Cook it up in a dutch oven, then use in sandwiches, on salads, in burritos, stir fry, etc.

I also try to keep cooked ground beef in the freezer.  It can cut the cook time down by half when I go to use it later.  I also make a large batch of (non)refried beans and separate that for the freezer.


MrsWolfeRN

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Re: Share your easy and delicious big-batch recipes
« Reply #8 on: June 10, 2018, 10:22:39 AM »
Following, I have eight people in my house for the summer.

L.A.S.

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Re: Share your easy and delicious big-batch recipes
« Reply #9 on: June 10, 2018, 11:33:33 AM »
http://www.geniuskitchen.com/recipe/cowboy-poetry-chili-319094

This is our go-to chili.  I usually make a double batch because it freezes really well -- I reheat it in a saucepan with a few table spoons of water. I  Just need a fresh/frozen garlic bread. 

I modify the recipe by halving the salt, subbing chipotle powder for green jalapeņo powder (which I can't really find anyway), and doubling the beans.  If I can find fresh tomatillo at the farmers market it makes it infinitely better, but canned will do.

esq

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Re: Share your easy and delicious big-batch recipes
« Reply #10 on: June 10, 2018, 11:35:15 AM »
2-4 lb cheap cut of meat, chuck, brisket, etc. Put in crockpot with your choice:

1. bbq sauce (Hughes low sugar is the one I use),
2. Lipton onion/beefy onion soup envelopes,
3. beef base/ketchup/vinegar/onion for a nice jewish potroast.

Cook on low for 8 - 10 hours. Shred when done.

Paired with veggies, rice, etc - lots of gravy. I fill 5 small tupperwares with the meat for weekday lunches. Leftovers are great.
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L.A.S.

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Re: Share your easy and delicious big-batch recipes
« Reply #11 on: June 10, 2018, 11:37:54 AM »
I also make taco meat kits -- the worst part about making tacos at home is it take like 45 mins to brown taco meat and add the seasonings. And then one has to build all the tacos or at least prep all the toppings.

 Instead I get like 3 lbs of ground beef.  I brown it all and add couple bags of chopped up frozen red/yellow/green peppers and some chopped onion.  Then I add a few packets of seasoning mix and make a huge batch of taco filling.  Then I portion it out into meal sized amounts for two people in freezer containers.  When it's taco tuesday, just reheat the meat mix on the stove in a saucepan with some water, and make either beans or rice as the side, and prep the toppings.  It comes together in a bout 20-30 mins on a weeknight.

panda

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Re: Share your easy and delicious big-batch recipes
« Reply #12 on: June 10, 2018, 12:07:29 PM »
Lazy White Chicken Chili
- One packet chicken chili seasoning
- One can great northern beans, with liquid
- One can white or yellow corn, drained
- One can jalapenos, chopped
- One pound chicken, diced
- One and a half cups water

Place all the ingredients in a slow cooker set to medium, wait twelve to twenty-four hours. Serves four.

You can also use fresh jalapeno and you may need to season with salt as well. I've made double batches by just doubling all the ingredients except for the water - just ensure that there is sufficient fluids while cooking. In my slow cooker a double batch only needs about two cups of water.

lhamo

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Re: Share your easy and delicious big-batch recipes
« Reply #13 on: June 10, 2018, 12:14:59 PM »
One of my favorites is shredded beef for burritos.  Simple as can be. 

1 chuck roast
A bunch of salsa (I use half a bottle of the large Pace bottles you get at Costco)

Throw the beef in the crockpot, dump the salsa in, cook on low for the whole day.

About an hour before you plan to be at the table, pull the meat out, let it cool for about 10 minutes, and shred.  Return to the sauce while you prep the other stuff.

I usually mix about 1/4-1/3 of the beef and salsa mixture with leftover rice and a can of black beans to make the filling.  Chop up some lettuce.  Make fresh guac (one large avacado, 1/4 of a large red onion, 1 jalapeno, all diced, then blended in the blender with lime juice, salt and pepper).

Divide the rest of the meat and sauce into containers and throw in the freezer.  I can usually get 3-4 meals out of one cooking session, which lasts 1-2 months.

Beef roasts go on sale here regularly for $3.50-4/lb.  I probably use about a pound of meat for each 4 person meal.
« Last Edit: June 10, 2018, 12:16:53 PM by lhamo »
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DaMa

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Re: Share your easy and delicious big-batch recipes
« Reply #14 on: June 10, 2018, 12:31:21 PM »
https://www.allrecipes.com/recipe/152937/ethiopian-cabbage-dish/
I use 1/2 the oil and double the spices.

This makes a big batch and reheats well.  I serve it frequently when my vegan DD and SIL visit.  They love it.

lhamo

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Re: Share your easy and delicious big-batch recipes
« Reply #15 on: June 10, 2018, 01:33:13 PM »
I can't find the original recipe now, but I got this off a USDA food stamp site years ago:

2-3 lbs chicken drumsticks or thighs (I actually like it better with "drumettes"-- the little drumstick-like parts of the wings -- but they are harder to find in the US)

1/2 cup flour (can use coconut flour if aiming for lower carb)

1 tsp each salt, garlic powder, smoked paprika, sage, and chili powder (if you like some heat)

Heat oven to 400 F

Dump the flour and spices in a 1 gallon ziploc bag and mix thoroughly

Put chicken parts in bag and mix around to coat thoroughly

Place chicken parts on a roasting rack inside a roasting pan.  This allows much of the fat to drip off so the final product is less greasy.

Bake for 30 minutes.  Turn.  Bake another 20-30 minutes or until chicken skin is nice and crispy all over.  It's like fried chicken but without the extra fat.

This typically makes 8-12 servings -- leftovers can be used in sandwiches, salads, or other meals.
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Adam Zapple

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Re: Share your easy and delicious big-batch recipes
« Reply #16 on: June 10, 2018, 04:26:55 PM »
Do you like soup?  95% of my best batch recipes are soups or stews...

Yes.  I like just about everything.

Adam Zapple

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Re: Share your easy and delicious big-batch recipes
« Reply #17 on: June 10, 2018, 04:29:38 PM »
soup and chili
roasts
chicken
anything with rice
spaghetti
sloppy joe
taco's


Pretty much every meal I cook at least twice as much as I need. Rarely does it take anywhere near twice the time.

We also make meals that become other meals very quickly. Marinated steak on the grill become steak fajitas the next few days in about 10 minutes.


How many are you cooking for?

Cooking for two adults and 3 smallish kids.  Thanks everyone for the suggestions so far.  Keep them coming.

RedmondStash

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Re: Share your easy and delicious big-batch recipes
« Reply #18 on: June 10, 2018, 04:43:28 PM »
This stew has been a staple of mine for years. Really easy to make, and scales up well. I freeze leftovers in single-serving containers for an easy and quick meal later on.

I have ridiculous food sensitivities, so feel free to add garlic, onion, tomato, or other spices or flavorings. But it's quite good even as plain as this.

Lamb Shank Crock Pot Stew

2 lamb shanks
1 cup lentils
1 tsp salt
however much of whatever chopped/diced veg you like that will fit comfortably in your crock pot:
- carrots
- celery
- spinach
- chard
- parsnips
- sweet potatoes
- potatoes
- zucchini
- butternut squash
- mushrooms
- etc.
herbs that you like, fresh or dried (parsley, oregano, thyme, basil, etc.)
red wine vinegar to add at the end (to taste, but start with maybe 1 tbsp and keeping adding 1/2 tbsp until the flavor is right)

Throw everything but the vinegar into a crock pot and cover with plenty of filtered water, because lentils will expand with cooking. Cook for 8-12 hours. Remove lamb shanks, let cool. Remove meat from bones and chop meat into bite-sized pieces. Discard bones. Return chopped meat to crock pot. Add vinegar in small amounts, to taste. Adjust salt.


Oh, and another one that's a little less hearty but easy and delicious. I'm guessing at amounts because I just eyeball it each time.

Chicken & Egg Soup

4 cups good-quality chicken bone broth (homemade is best; I make big batches and freeze in yogurt containers)
3-4 large eggs
2 cups chopped chicken thighs (or breasts, whatever)
3-4 cups of whatever chopped/diced veg you like:
- carrots
- celery
- spinach
- chard
- bok choy
- snow peas
- sweet potatoes
- potatoes
- zucchini
- butternut squash
- etc.
herbs that you like, fresh or dried (parsley, oregano, thyme, basil, etc.)
salt to taste
apple cider vinegar or white wine vinegar, whichever you prefer (to taste, but start with maybe 1 tbsp and keeping adding 1/2 tbsp until the flavor is right)
1 can coconut milk (optional)

Heat the bone broth to a boil. While the broth is heating, beat the eggs in a bowl till well combined. While stirring the broth, slowly add the beaten eggs into it. Keep stirring for several seconds afterwards to distribute the egg evenly. Add chicken, veg, and herbs. Add extra filtered water if necessary. Bring back to a boil, and then turn heat down and simmer for half an hour to an hour. Add vinegar in small amounts, to taste. Adjust salt.

If you're using the coconut milk, wait until you ladle the soup into bowls, and then add maybe 1/3 cup to each serving so it floats on top. No need to blend it in.

The eggs will clump in little bits, but they'll also add a rich flavor to the soup, as will the coconut milk.

To make heartier, add steamed rice or quinoa, or serve with homemade bread.

I eat a lot of soup. :)
« Last Edit: June 13, 2018, 08:18:16 PM by RedmondStash »

Raenia

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Re: Share your easy and delicious big-batch recipes
« Reply #19 on: June 10, 2018, 04:58:16 PM »
Lentil Stew

1 cup dry lentils
3 1/2 cups chicken or vegetable broth
1 14.5 oz can tomatoes
1 cup chopped carrot
1 cup chopped onion
1 cup chopped celery
1 Tbl dried parsley
1 Tbl dried basil
1 garlic clove, minced (or substitute 1 tsp garlic powder)
Pepper to taste

Combine ingredients in a saucepan.  Simmer for 45-50 minutes, stirring occasionally, until lentils are tender.

Leek and Potato Soup (I usually double or triple the recipe)

3 Tbl unsalted butter
2 large leeks, sliced (white and tender green)
3 cups chicken or vegetable stock
2 large baking potatoes, peeled and sliced
salt and pepper to taste

In large saucepan, melt butter.  Add leeks and saute, stirring until softened but not browned (about 8 min).  Stir in chicken stock and potatoes.  Simmer until potatoes are tender (15-20 min).  Mash potato in soup.

Potato Gnocchi (Prep is long, but they freeze great)

3 lbs large baking potatoes
2 large eggs
1 large egg yolk
2 C flour
2 Tbl finely chopped fresh rosemary
2 tsp kosher salt
Freshly ground black pepper
Unsalted butter, room temperature, as needed

Preheat the oven to 350 F.  Wash the potatoes, prick with a fork, and bake until very soft, 1.5-2 hrs.  Cool slightly and scoop out the insides.  Rice the scooped potato with a ricer or mash with a fork.  Place in a bowl and cover with a damp cloth to retain heat.  Potatoes must be used while still very warm.

Beat the eggs and yolk together in a small bowl.  Add to the potatoes along with flour, rosemary, salt, and a few grinds of fresh pepper. Mix gently until all ingredients are well incorporated and dough is smooth.

Turn dough our on a lightly floured surface.  Lightly knead, adding more flour if dough is overly sticky.  Let rest 10 min.

Roll the dough into thin 1/2-inch thick logs and cut into 1/2-inch pieces.  Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork times to make the traditional ridged shape.  Place the finished gnocchi on a lightly floured sheet pan.

Cook as soon as possible or freeze.

To cook, add gnocchi to boiling water.  When they rise to the top, let them cook for a minute or two, then remove them with a slotted spoon.  Drain well adn toss with butter.

To freeze, place sheet pan in freezer until frozen solid.  Transfer to a sealable bag or wrap tightly to avoid freezer burn.  Do not thaw before cooking.

CalBal

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Re: Share your easy and delicious big-batch recipes
« Reply #20 on: June 11, 2018, 01:32:02 PM »
This recipe for red lentil chili:

https://minimalistbaker.com/1-pot-red-lentil-chili/

I use dry beans not canned, corn is a must (canned or frozen is just fine), and I use maple syrup to slightly sweeten (the chili itself is fairly spicy with all that chili powder). It is delicious on its own but really fantastic eaten like a bean dip. I always add cilantro, avocado, chopped raw onion, maybe some shredded cheese and some salsa or pico if I have any, and eat with tortilla chips. This summer I may try with fresh tomatoes. So good.

ETA: The recipe as it stands makes a lot. I am sure you could double. Supposedly freezes well, but I always eat my way through it before that happens!

brooklynmoney

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Re: Share your easy and delicious big-batch recipes
« Reply #21 on: June 11, 2018, 08:20:20 PM »
In winter and fall I male coq au vin in the slow cooker and eat it for days and then freeze the rest.

ElleFiji

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Re: Share your easy and delicious big-batch recipes
« Reply #22 on: June 11, 2018, 08:39:35 PM »
I literally can't make dhal for less than 6 servings.

Easiest dhal:
Boil a pot of water. Add salt and red lentils. When a lovely mess, brown some garlic and whole gheera and toss in.

I can make more complicated ones, but this is biggest and easiest

Kl285528

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Re: Share your easy and delicious big-batch recipes
« Reply #23 on: June 12, 2018, 09:28:52 AM »
The dahl sounds great.
When you say gheera, is that another term for cumin?
How much is a "whole" gheera?
Thanks!

Kl285528

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Re: Share your easy and delicious big-batch recipes
« Reply #24 on: June 12, 2018, 09:33:44 AM »
Also, wondering if the Ethiopian cabbage dish might work well with sweet potatoes?
I think I'll try that.

Honestly, MMM himself nailed it with his Butternut Squash soup recipe (see this post - https://www.mrmoneymustache.com/2012/03/29/killing-your-1000-grocery-bill/)

I've made this with double the onion, and then I like to add Black Rice to it to give it some more heft and texture (black rice is low glycemic, and has a slight nutty flavor). Definitely freezes well.


GuitarStv

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Re: Share your easy and delicious big-batch recipes
« Reply #25 on: June 12, 2018, 09:49:01 AM »

spaghetti


When I have leftover pasta sauce, I usually make lasagne from it straight away. I have glass food containers from Ikea with plastic lids that can be used in both the freezer and the oven. When there's not enough sauce I stretch it by adding tinned tomatoes and vegetables until there is enough. Next time you only have to take the glass container out of the freezer in the morning before you go to work and you can put it straight in the oven when you get back home and have a home cooked meal with no hands-on time and very little washing up to do. This works for any type of casserole, which is why I have a bunch of those containers.

I like to make lasagna in the crock pot so you don't have to boil the noodles first.  That and you get like 12 inch tall lasagna.  :P

ElleFiji

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Re: Share your easy and delicious big-batch recipes
« Reply #26 on: June 12, 2018, 10:38:28 AM »
The dahl sounds great.
When you say gheera, is that another term for cumin?
How much is a "whole" gheera?
Thanks!

Gheera is jeera is cumin is probably something else too.

Each seed is itty bitty.

So if I was to pretend to follow a recipe...
6 cups water
1.5-2 cups lentils
2 cloves of garlic minced
Oil (1T)
And 1.5 tsp cumin

If you only have ground cumin, you mix it with a bit of water and cook until it smells.

The garlic you cook till brown and fragrant. Whole gheera you cook until they pop up and are fragrant

BrightFIRE

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Re: Share your easy and delicious big-batch recipes
« Reply #27 on: June 12, 2018, 12:31:45 PM »
A few years back, I began a strict whole food diet.  Followed it for two years.  Over this time, my weight dropped, my cholesterol decreased and all my health markers improved.  Then I fell off the wagon.  I find the most difficult obstacle to getting back to eating healthy is the time it takes to prepare healthy meals.  Can you recommend some meals that are relatively simple and taste good reheated?  Do you have some other tricks to share on how you stay on track eating well?

Saturday, when I sauteed a container of sliced mushrooms for pizza, I decided to also saute the 2nd container. Yesterday, I got out the mandoline to slice 2 English cucumbers for quick pickles. While I had it out, I also sliced a zucchini and 2 carrots, and then hand sliced a yellow bell pepper. All of these went into containers in the fridge. Now I can make practically instant salad or stir fry or flat bread this week.

I always make a double batch of rice (we eat a lot of rice). I always cook the whole pound of dried beans. I cook the entire family-sized package of meat/giant hunk of meat and freeze half. (Pro tip: 1 pound of meat fits exactly in 1 quart-sized bag for freezing flat.)

I have never regretted prepping 2-3 things instead of 1. Sometimes I even say, "Man, I'm glad Past BrightFIRE made Present BrightFIRE's life so easy!"

RedmondStash

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Re: Share your easy and delicious big-batch recipes
« Reply #28 on: June 13, 2018, 11:08:18 AM »
I have never regretted prepping 2-3 things instead of 1. Sometimes I even say, "Man, I'm glad Past BrightFIRE made Present BrightFIRE's life so easy!"

To build on this, my biggest tip is to do a lot of prep work when you have time, whether or not you're actually making a meal. I buy a bunch of celery, clean and chop it, and freeze it. Same with carrots, bok choi, sweet potato, zucchini, winter squash, whatever. I'll freeze anything.

I also chop veggies into bite sizes and then roast them in big batches: potato, sweet potato, carrot, parsnip, squash. Then freeze. You can use them either as a veg or a starch, or add them to soups.

Same with lemon & lime juice. Buy a bag of lemons, juice them, freeze in ice cube trays, put cubes into freezer bag or Tupperware container. Same with ginger root: grate, freeze in ice cube trays, boom.

And roasts: make the roast, slice some of the leftovers into servings, chop some into bite sizes for soups. Freeze.

Oh, and I make tons of bone broth too: buy bones, throw them in a crock pot with salt, water, and maybe a little vinegar for 12-24 hours (depending on the type of bones), strain, cool, and freeze in containers.

Really I just make big batches of things and then freeze them, either in individual serving sizes for whole meals like soup or shepherd's pie, or in large containers for ingredients like chopped carrots or squash.

Some things I buy chopped and frozen, like spinach and chard. I figure with all the other prep I'm doing, paying extra for the convenience there is reasonable.

Makes it really, really easy to throw a healthy meal together in very little time with almost no prep work.

Anette

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Re: Share your easy and delicious big-batch recipes
« Reply #29 on: June 13, 2018, 11:46:41 AM »

spaghetti


When I have leftover pasta sauce, I usually make lasagne from it straight away. I have glass food containers from Ikea with plastic lids that can be used in both the freezer and the oven. When there's not enough sauce I stretch it by adding tinned tomatoes and vegetables until there is enough. Next time you only have to take the glass container out of the freezer in the morning before you go to work and you can put it straight in the oven when you get back home and have a home cooked meal with no hands-on time and very little washing up to do. This works for any type of casserole, which is why I have a bunch of those containers.

Love this! Thank you for the inspiration. Now I will have to try and remember doing this :)

Johnez

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Re: Share your easy and delicious big-batch recipes
« Reply #30 on: June 13, 2018, 11:58:45 AM »
An alternative to big batch cooking is to simply cook a big amount of your meat of choice and using that meat in different easy to cook meals. 5 lbs of shredded chicken can be tossed in tacos, salads, sandwiches, mole, scrambled eggs. Can be accomplished by a big roast or big thing of pork (pork butt great for carnitas).

kimmarg

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Re: Share your easy and delicious big-batch recipes
« Reply #31 on: June 13, 2018, 01:52:57 PM »
Tacos/carnitas

Crockpot:
1 large (5lb) cut of pork
salt
pepper
cumin
lime juice

cook 8-10 hours. shread and cook down the resulting juice. serve with tortillas, beans, salsa.

Zoot

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Re: Share your easy and delicious big-batch recipes
« Reply #32 on: June 13, 2018, 03:14:43 PM »
Here's one I fell in love with over the weekend:

http://www.myrecipes.com/recipe/slow-cooker-sloppy-joes

I'm going to continue to tweak it, as it was a little vinegary for my taste, and may replace some or all of the sausage with more beef.  I also doubled the recipe when I made it, and it served nine hungry adults with plenty of leftovers (which continue to get better and better in the fridge).

Adam Zapple

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Re: Share your easy and delicious big-batch recipes
« Reply #33 on: June 13, 2018, 05:07:58 PM »
Tacos/carnitas

Crockpot:
1 large (5lb) cut of pork
salt
pepper
cumin
lime juice

cook 8-10 hours. shread and cook down the resulting juice. serve with tortillas, beans, salsa.

Which cut of pork do you prefer to use?

Johnez

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Re: Share your easy and delicious big-batch recipes
« Reply #34 on: June 13, 2018, 07:44:35 PM »
Tacos/carnitas

Crockpot:
1 large (5lb) cut of pork
salt
pepper
cumin
lime juice

cook 8-10 hours. shread and cook down the resulting juice. serve with tortillas, beans, salsa.

Which cut of pork do you prefer to use?

Pork Butt!
It's not actually the "butt," and is sometimes called the Boston Butt.

Also, to ratchet up that carnitas a notch, you can throw it in the broiler for a few spells till you get some crispy edges.

Pretty Good Cook did a rendition of the recipe I use:
https://www.google.com/url?sa=t&source=web&rct=j&url=%23&ved=0ahUKEwj29b-BhNLbAhWmjFQKHcIdBesQwqsBCGMwEg&usg=AOvVaw0VTJzWxrN8ZFOD4xbU2nov
« Last Edit: June 13, 2018, 07:49:08 PM by Johnez »

caseyzee

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Re: Share your easy and delicious big-batch recipes
« Reply #35 on: June 14, 2018, 07:11:41 AM »
Not a meal, per se, but one thing that I like to do is buy 6 pounds or so of ground beef and then brown it in 1 pound batches.  I don't usually season it at all, but do that on the thaw end.  Then I stick it in a ziplock, squeeze it flat, and freeze it almost in sheets, so it doesn't take up much room.

This saves a lot of time on and can be used for many things.  Taco night, spaghetti and meat sauce, a quick cauliflower soup, loaded garlic bread, etc, etc, etc.

elliha

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Re: Share your easy and delicious big-batch recipes
« Reply #36 on: June 14, 2018, 07:23:45 AM »
The world's easiest broccoli soup:

Broccoli
water
stock

Boil the broccoli until it is soft in water and stock that barely covers the vegetables. When done blend it and add spices. Salt and pepper for a very broccoli-tasting soup. Add herbs if you want a bit more complex taste or some chili or cayenne pepper for some heat. Add some butter or olive oil. You can serve it as it is now but I tend to add some cream too and bring it all up to a boil after that. It really sounds boring but it has a great taste as long as you enjoy broccoli of course and you can make it very fast and for as few or as many people as you want. I serve it with fried bacon in small pieces that have been fried until crispy and/or feta cheese but it is probably fine with other types of cheese or even as it is for a more budget meal. You can do the same with cauliflower too.

BrightFIRE

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Re: Share your easy and delicious big-batch recipes
« Reply #37 on: June 14, 2018, 11:18:32 AM »
The world's easiest broccoli soup:

Broccoli
water
stock

Boil the broccoli until it is soft in water and stock that barely covers the vegetables. When done blend it and add spices. Salt and pepper for a very broccoli-tasting soup. Add herbs if you want a bit more complex taste or some chili or cayenne pepper for some heat. Add some butter or olive oil. You can serve it as it is now but I tend to add some cream too and bring it all up to a boil after that. It really sounds boring but it has a great taste as long as you enjoy broccoli of course and you can make it very fast and for as few or as many people as you want. I serve it with fried bacon in small pieces that have been fried until crispy and/or feta cheese but it is probably fine with other types of cheese or even as it is for a more budget meal. You can do the same with cauliflower too.

This is true with any vegetable. I made a really awesome mushroom soup recently with 1 leek, sliced and sauteed, 1 pound of cremini mushrooms and just enough water to cover. Then I pureed it with a stick blender.

Bracken_Joy

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Re: Share your easy and delicious big-batch recipes
« Reply #38 on: June 14, 2018, 11:40:02 AM »
Posting to follow this! I love it. A few of my go-tos have been mentioned: spaghetti sauce (I eat it like a stew, since we don't really do many noodles) or over rice. Chili.

Carnitas recipe I use: https://www.skinnytaste.com/instant-pot-pork-carnitas-mexican/
Then I use leftover carnitas to make "muffins" for work lunches on the go: https://www.stupideasypaleo.com/2013/06/10/paleo-carnitas-egg-muffins/
I'll also make a batch of these sometimes for work lunches: http://realeverything.com/mini-egg-pizzas/ But you have to get the sauce ratio just so, or they fall apart too much.
Another muffin type thing for work lunches. (Husband and I are both on the go/no break/no fridge a lot): http://www.tazandbelly.com/2017/01/paleo-meatloaf-muffins.html These freeze well. I haven't ever tried freezing the other two "muffin" recipes.
I make huge batches of curry, with this as the framework: http://recipe-and-wine-reviews.worksavvyfreedom.com/jenns-beef-panang-with-green-beans/ But I'll use really any veggies I have on hand, including frozen veggie mixes, and whatever protein- sometimes chicken, sometimes ground beef, sometimes chopped up roast or steak. Whatever I have on hand from sales or random cuts I dig out of the freezer (we buy 1/4 cow at a time).
I've done this recipe a few times, and it's firmly in rotation. Also makes a great salad topping. Notes: check the comments section for recipe modifications with the spices. Also, I use a different tzaziki recipe that has me salt/drain the cucumber first so it stays stable in the fridge better and doesn't end up with "wet pockets" https://www.365daysofcrockpot.com/instant-pot-beef-gyros/
I make massive batches of this. Even my soup-hating husband loves it: https://www.budgetbytes.com/chicken-lime-soup/
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hadabeardonce

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Re: Share your easy and delicious big-batch recipes
« Reply #39 on: June 14, 2018, 11:55:14 AM »
All of Budget Bytes is fantastic:
https://www.budgetbytes.com/

I bring these in for lunches and store them in the fridge at work, they last the week:
https://www.budgetbytes.com/spinach-white-bean-enchiladas-pepper-jack-sauce/
https://www.budgetbytes.com/vegetable-enchilada-casserole/

America's Test Kitchen has a great frozen burrito recipe in their Make Ahead Cookbook:
https://www.cookscountry.com/recipes/7346-beef-and-bean-burritos
- They keep for a month and make a great quick meal.

Betty Crocker has a super cheap meal that'll last for a few days:
https://www.bettycrocker.com/recipes/easy-chicken-pot-pie/
Standard advice: Read "Your Money or Your Life" and "A Random Walk Down Wall Street"
https://forum.mrmoneymustache.com/journals/had-a-beard-once's-mustachianismishticness-journey/

elliha

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Re: Share your easy and delicious big-batch recipes
« Reply #40 on: June 14, 2018, 01:48:56 PM »
The world's easiest broccoli soup:

Broccoli
water
stock

Boil the broccoli until it is soft in water and stock that barely covers the vegetables. When done blend it and add spices. Salt and pepper for a very broccoli-tasting soup. Add herbs if you want a bit more complex taste or some chili or cayenne pepper for some heat. Add some butter or olive oil. You can serve it as it is now but I tend to add some cream too and bring it all up to a boil after that. It really sounds boring but it has a great taste as long as you enjoy broccoli of course and you can make it very fast and for as few or as many people as you want. I serve it with fried bacon in small pieces that have been fried until crispy and/or feta cheese but it is probably fine with other types of cheese or even as it is for a more budget meal. You can do the same with cauliflower too.

This is true with any vegetable. I made a really awesome mushroom soup recently with 1 leek, sliced and sauteed, 1 pound of cremini mushrooms and just enough water to cover. Then I pureed it with a stick blender.

I pick mushrooms in the forest and dry them. I take a generous handful of dried mushrooms in the morning and put it in water. When I get back home at night I take the mushrooms out of the fridge and they are now soft and have absorbed most of the water. I then fry the mushrooms in a pot and when they are a nice color I add stock and cream, water if necessary. I then use salt and pepper and lemon to season it. I usually don't use the blender for this one or I scoop out 1-2 ladles of soup and blend the rest and then add back the unblended mushrooms to have some pieces left. A bit more work but also very good. I use whatever mushrooms I have but mostly ceps,  leccinium family mushrooms and field mushrooms for this soup. If I have plenty of funnel chanterelle I might use them but my favorite spot has been destroyed so I rarely find more than a couple of handfuls nowadays.

While there is always an element of danger due to poisonous mushrooms, mushroom picking is a relaxing and mustaschian hobby. You don't need that much to start up with it and you get stuff you can eat from it.