I haven’t done a batch cooking session in awhile, but I’d like to change that. I’m going to throw together a bunch of dinners that we can eat over the next few weeks. We’ll be leaving for Indiana on the 18th or 19th, and I’d like to have enough meals to last us until that point.
Today is my planning and shopping day. I’ve flipped through some cookbooks and my recipe box to get some ideas and I’ve made my shopping list and organized it by type (meats, dairy, non-perishables, produce, other).
- Taco soup (in the slow-cooker)
- Stir-fried pork soup (I’ll only do the prep work in advance for this)
- Ranch hamburgers
- Meat loaf balls (simply an easy meat loaf recipe that I use, but I shape the meat into balls and bake them that way)
- Caribbean jerk chicken
- Sour cream chicken
- Santa Fe chicken
- Quick n’ easy Chinese chicken
- Nan’s Indonesian pork
- Ham with pineapple sauce
Many of these recipes are new to me, so I don’t want to make huge portions of these in case we don’t like them. If we do like them, then in the future I’ll double or triple the recipe since it’s not much more work. A good portion of the recipes are from the Once-A-Month Cooking Family Favorites cookbook, which I reviewed and gave away here.
We’ll have simple side dishes such as rice, barley, pasta and an assortment of vegetables.
Some nights, we’ll go the soup-and-sandwich route, or perhaps have some homemade pizza (I use refrigerated dough, though), pasta and marinara, or breakfast for dinner.
I’m hoping that this batch cooking session will save time and money and let me focus on other things, rather than the dreaded, “What are we having for dinner?” question.
If you’re planning a batch cooking session, be sure to check out Money Saving Mom’s recent session to see what she’s learned.