Batch Cooking Playbook

Develop a meal plan that accounts for the desired number of meals, dietary requirements, and preferences. Select recipes that use different spices and cooking methods to maintain variety. Ensure that the plan includes a balance of protein, vegetables, and carbohydrates.

Create a comprehensive grocery list based on the meal plan. Buy in bulk where possible to save on costs, and choose ingredients that have a longer shelf life or that can be frozen for later use.

Wash, chop, and prepare all ingredients ahead of time. Use separate containers to store prepped ingredients for each recipe. Label containers as necessary.

Start with recipes that take the longest to cook and progress to those that require less time. Utilize different cooking methods (like baking, grilling, and sautéing) simultaneously if possible to maximize efficiency.

Allow cooked food to cool to room temperature before dividing into meal-sized portions. Store meals in airtight containers and refrigerate or freeze them based on when they will be eaten.

Choose appropriate reheating methods for each meal. Some meals may reheat best in an oven or on the stove, while others are suitable for microwave reheating. Always ensure food is reheated to the proper internal temperature for safety.

Create variations of the basic meals by adding different sauces, spices, or side dishes. This can help prevent palate fatigue and keeps meals interesting throughout the week.

• Always cool food quickly and store properly to prevent bacterial growth.
• Reheat food to an internal temperature of at least 165°F (74°C) to ensure it is safe to eat.

• Use fresh herbs and spices to enhance flavors without adding extra fat or calories.
• Acidic components like lemon juice or vinegar can brighten up reheated dishes.

• Use kitchen appliances such as slow cookers or pressure cookers to prepare one-pot meals while focusing on other tasks.
• Clean as you go to minimize the post-cooking cleanup workload.