Tips / Cooking and storing
Batch cooking without the burnout
Batch cooking doesn't have to mean a whole Sunday in the kitchen. Doubling one dinner a few times a week builds a stash of ready meals.
What to do
- Double, don't multiply
- Make twice the soup, chili or sauce you need and freeze half.
- Cook components
- A big pot of rice, a tray of roasted vegetables and a batch of beans can become three different meals.
- Cool food quickly
- Divide large batches into shallow containers so they cool quickly, and refrigerate within two hours.
- Label everything
- Write the name and date on each container.
Ask yourself
- Which of our meals reheat well?
- Do we have containers that stack in the freezer?
Helpful resources
- FoodSafety.gov
- Official guidance on cooling, storing and reheating leftovers.
General information for US households. For food safety, follow FoodSafety.gov and USDA guidance. The Penny Stretcher isn't paid by any store, brand or organization mentioned here.