Batch Cooking
I was one of those people who lived on packaged food (especially broccoli & cheddar rice – at the whole package right out of the pot) or a quick reheat of refried beans with salsa and tortilla chips. Worse yet, Michelina frozen dinners (mind you, I still store a PC Blue Menu Butter Chicken in the freezer, just incase). Steve on the other hand was a batch of spaghetti and reheat it throughout the week, kinda guy.
Many of recipes this week, particularly the chicken stew, are examples of what we call batch cooking. It something with 8-12 servings that you can make on a weekend and then freeze portions to reheat later in the week (or to keep on hand for those times when you just don’t have the energy to cook). For the two of us, it goes a long way.
