Since we’re apparently on the subject of domestic chores, I figured I would round it out with discussing how batching your cooking could save you tons of time (and probably money).
One of the biggest excuses people make for not cooking on a regular basis is that they don’t have the time to do it. You get home from work at 6 already starving, and if no one else is cooking for you, you probably aren’t going to cook for yourself. So, you go out to eat or you microwave a lousy frozen dinner. It’s far from ideal for your time, your health, and your money.
The same goes for lunch. You get bored of sandwiches and you find yourself eating out more than once or twice a week. Sometimes you get lucky and have leftovers from when you ate out the night before. You get the picture.
To get out of this routine, batching your cooking is a great way to save time and money while still eating good food (if you can cook, it helps). This is really something I’ve been meaning to do for lunch, so starting in the next couple of weeks, I am going to implement this. Right now, it’s irrelevant, because I’ve mostly had my meals for free during this busy time at work.
On Sunday nights, I will cook for the entire week. This will allow me to have a good lunch to bring to work each day, and if I’m motivated, I’ll cook enough to last for dinner as well. I think it makes sense to freeze anything that you can’t eat within a few days.
It’s probably easier said than done though, so let’s take a look at food/meals that are best suited for batch-cooking. I’m taking ideas from this article, which gives some good detail about preparing meals in batches and freezing them:
- Stir-fry (my personal favorite to cook in a large quantity – I wouldn’t recommend freezing this)
- Grilled chicken
Since I am by no means an expert cook, here are some other good articles about batch cooking:
Batch cooking and freezing
The Five-Day Freeze: Batch Cooking for the Rest of Us (I really like this article)
Batch Cooking Recipes
- Estimated time spent cooking dinner and making lunch during a “normal” week: 3-5 hours/week (15-20 hours/month)
- Estimated time with batch cooking implemented: 2-3 hours/week, on a Sunday (8-12 hours/month)
- Monthly time savings: 5-10 hours
This isn’t a food blog, but once I start doing some batch cooking, maybe I’ll share what I’ve been making (and only if it turns out tasting good).