Life can be a whirlwind, can’t it? Between work, errands, and family needs, the thought of making a new meal every evening can be overwhelming. That’s where big batch dinners come in to save the day! These recipes are all about cooking once and getting to enjoy yummy, home-cooked meals for days sometimes even weeks. Whether you’re feeding a hungry family, prepping for a busy week, or just trying to cut down on dishwashing, big batch cooking is a game-changer that delivers flavor without the daily grind.
Picture this: you find a few hours on a Sunday, fill your kitchen with the warm smells of sauces simmering or bread baking, and before you know it, you have a fridge and freezer full of meals in waiting. Big batch dinners aren’t just convenient; they’re about taking back your time and stress reduction. You’re not merely cooking you’re preparing yourself for success, so even on the most hectic evenings, you can sit down to a filling, comforting meal that tastes like a hug in a bowl.
This set of recipes is intended to simplify your life and keep your taste buds delighted. From hearty, meaty sauces to comforting soups and even mouthwatering baked goods, these meals are engineered for efficiency without sacrificing flavor. We’re jumping into a world of make-ahead magic, where a few minutes of effort now equals gourmet-quality meals all week long. Let’s roll up our sleeves and get the lowdown on these cooking gems that’ll have you exclaiming, Why didn’t I do this sooner?
- Time-Saver Extraordinaire: A couple of hours in the kitchen, and you’re good for several meals, leaving your evenings free to relax or spend with family.
- Budget-Friendly: Purchasing ingredients in bulk for large batch recipes tends to be cheaper, making your grocery dollars go further.
- Less Cleanup: Smaller numbers of cooking sessions mean less washing up your dishwasher will appreciate it!
- Customizable Flavors: These recipes are adaptable, allowing you to modify spices or ingredients to your family’s taste.
Ready to transform your weeknight routine? These recipes are your ticket to effortless, delicious dining. Whether you’re a seasoned home cook or just starting out, big batch cooking is about working smarter, not harder. Let’s dive into the first recipe and see how easy it can be to stock your kitchen with meals that make every night feel special.
1. Shortcut Ragù Bolognese
There’s something enchanted about a plate of pasta swimming in deep, meaty Bolognese sauce, don’t you agree? This Shortcut Ragù Bolognese is your secret trick for achieving that warm Italian restaurant feel at home without tying up hours of kitchen time. With the help of a pressure cooker, this recipe packs all the richness and warmth of a classic Bolognese into a fraction of the time, making it ideal for a busy weekend prep day.
Bolognese Meat Sauce (ragu alla bolognese) – Emilia-Romagna, Primo
Equipment
- 1 Large Dutch Oven Or heavy-bottomed pot, essential for slow simmering.
- 1 Chef’s knife For precise dicing of vegetables and meats.
- 1 Cutting Board A sturdy surface for all your chopping needs.
- 1 Wooden Spoon Ideal for stirring and scraping the bottom of the pot without scratching.
- 1 Set of Measuring Cups and Spoons For accurate liquid and ingredient measurements.
Ingredients
Main
- 1 onion peeled and finely chopped
- 1 carrot washed, peeled, ends cut, and finely chopped
- 1 rib of celery washed, ends cut, and finely chopped
- 50 grams pancetta
- 50 grams butter
- 300 grams lean beef such as flank or arm clod, finely diced (can replace some of the beef with a mixture of veal, fresh sausage, and/or pork)
- 100 grams prosciutto
- 180 milliliters red wine
- 200 milliliters tomato puree passata
- 2-4 cups meat broth or water
- 100 grams chicken livers finely chopped
- 120 milliliters milk or cream
Instructions
- Finely chop the onion, carrot, and celery for the soffritto. Separately, finely dice the pancetta, beef, prosciutto, and chicken livers.
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced pancetta and cook gently until rendered and lightly crisp.
- Add the chopped onion, carrot, and celery to the pot. Sauté slowly over low-medium heat for 10-15 minutes until very soft and translucent, but not browned.
- Increase heat to medium-high. Add the finely diced beef and brown it thoroughly on all sides, breaking it up with a wooden spoon.
- Stir in the finely diced prosciutto and cook for another 2-3 minutes, allowing its flavors to meld with the beef and vegetables.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has almost completely evaporated.
- Add the tomato puree and 2 cups of meat broth (or water). Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and cook for at least 2 hours, stirring occasionally.
- After 2 hours, stir in the finely chopped chicken livers. Continue to simmer, adding more broth or water as needed to maintain a saucy consistency, for another 1-2 hours, or until the meat is very tender and the sauce is rich.
- Just before serving or during the final 30 minutes of simmering, stir in the milk or cream. Allow it to gently heat through and incorporate into the sauce.
- Taste and adjust seasoning as needed. Serve the Bolognese ragu hot, traditionally with tagliatelle pasta and grated Parmigiano-Reggiano.
Notes
What’s great about this sauce is how it combines convenience with amazing flavor. The pressure cooker does its magic, blending ground meat, tomatoes, and fragrant herbs into a rich, creamy sauce that has the depth of one that’s simmered all day. It’s the sort of dish you’ll feel like a rockstar chef for making, even when you’re just tossing it with pasta or layering it into lasagna for a weeknight supper.
- Freezer Champion: This sauce freezes beautifully for six months, so you always have a batch ready to go.
- Portion Perfection: Divide it into quart-size containers for easy thawing perfect for serving four hungry people.
- Versatile Star: Top pasta, polenta, or use it as a base for lasagna or stuffed peppers.
- Quick Prep: The pressure cooker reduces cooking time by huge amounts, making this perfect for batch cooking beginners.
Imagine this: it’s been a long day, and the last thing you feel like doing is cooking. But having a jar of this Bolognese in the fridge, you just need to boil some pasta, warm the sauce, and voilà. Dinner is ready. It’s like having your own personal chef on speed dial, standing by to bring comfort and taste whenever you want it. Fill your freezer with this treasure, and you’ll be grateful each time you dig in.
2. Potato and Cheese Pierogi
Who doesn’t love a warm, pillowy pierogi stuffed with creamy potato and cheese? These Potato and Cheese Pierogi are the ultimate comfort food, perfect for batch cooking because they freeze like a dream and taste just as good reheated. Making a big batch feels like a fun kitchen project, and the payoff is having these delightful dumplings ready whenever you’re craving something hearty and satisfying.
Potato and Cheese Pierogi
Equipment
- 1 Large Stockpot For boiling potatoes and pierogi.
- 1 Rolling Pin Essential for evenly rolling the dough.
- 2 Large Mixing Bowls One for dough, one for filling.
- 1 Potato Masher For achieving a smooth potato filling.
- 1 Biscuit Cutter or Round Pastry Cutter For uniform dough circles.
Ingredients
Main
- 6 cups all-purpose flour
- 3 eggs
- 1 pinch salt
- water as needed
- 5 pounds potatoes peeled
- 1 pound processed cheese cubed
- salt and pepper to taste
- onion salt to taste
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
- To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.
Notes
The act of producing pierogi is as satisfying as the eating experience. You’ll combine a basic dough, fill it with a rich potato-cheese filling, and enclose them into absolute little bundles of delight. The best part? This recipe makes 24 pierogi, which equates to three meals, and it doubles perfectly if you’re feeling ambitious about filling your freezer for weeks of comfort dinners.
- Freezer-Friendly: Freeze raw pierogi for up to three months and cook from the frozen state.
- Customizable Fillings: Substitute in various cheeses or herbs to personalize these.
- Perfect Portions: Take out just as much as you want for a fast meal or a side.
- Sauce It Up: Serve with a fresh bacon-cabbage sauce for a flavor and texture explosion.
When you’re ready to eat, just boil a few pierogi, whip up a quick bacon-cabbage sauce, and you’ve got a meal that feels like a warm hug from grandma’s kitchen. These pierogi are proof that batch cooking can bring homemade comfort to even the busiest weeknights. So, gather your ingredients, put on some music, and let’s make a batch of these delicious dumplings!
3. Short Rib Stew
When the weather cools, there’s nothing better than a bowl of comforting Short Rib Stew to warm your bones from the inside out. This recipe is a batch cooking rockstar, producing fork-tender beef short ribs in a rich, veggie-studded broth that’s full of flavor. It’s the type of meal that makes you want to curl up on the couch with a blanket and enjoy every last bite.
Quick Short Rib Stew
Equipment
- 1 Large Skillet
- 1 Pressure Cooker
- 1 Large Pot for potatoes
- 1 Tongs
- 1 Resealable Plastic Bag or large bowl for flouring ribs
Ingredients
Main
- ½ cup all-purpose flour for coating
- 4 pounds beef short ribs
- 2 tablespoons canola oil
- 1 cup hot water
- 2 cubes beef bouillon
- 1 28 ounce can diced or stewed tomatoes
- 6 medium carrots peeled and sliced
- 2 medium onions chopped
- 2 cloves garlic thinly sliced
- 6 medium potatoes peeled and cubed
- 1 cup water
- 3 tablespoons all-purpose flour
- 1 15 ounce can peas, with liquid
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat.
- Place 1/2 cup flour in a resealable plastic bag or large bowl; add ribs and toss until completely coated. Pour oil into the preheated pan; heat until shimmering. Shake any excess flour off ribs, then add to hot oil. Cool until brown on all sides, about 10 minutes.
- While ribs are browning, stir together 1 cup hot water and bouillon cubes in a pressure cooker until dissolved. Use tongs to remove ribs from the skillet to the pressure cooker. Seal according to manufacturer’s directions and cook for 25 minutes.
- Release pressure and open the cooker according to manufacturer’s directions. Pour in canned tomatoes, carrots, onions, and garlic. Simmer, uncovered, until vegetables are tender, about 20 minutes.
- Meanwhile, place potatoes in a large pot and cover with water by 1 inch. Bring to a boil and cook until tender, about 20 minutes.
- Remove ribs to a serving platter. Stir together 1 cup water and 3 tablespoons flour in a liquid measure. Stir into vegetables in the pressure cooker and cook until sauce thickens, about 5 minutes.
- Drain cooked potatoes and add to stew along with peas. Cook until warmed through, then season with salt and pepper.
Notes
Made by 2008 Food & Wine Best New Chef Ethan Stowell, this stew is the best of the best. The slow-cooked short ribs just fall apart in your mouth, and the use of so many vegetables provides color and nutrients in each bite. It’s a healthy, comforting meal that’s ideal for meal prep, as it freezes like a charm and reheats like a dream.
- Long-Lasting: Freeze for three months and enjoy a ready-to-eat comfort food meal.
- Hearty and Healthy: Loaded with vegetables, it is a nutritionally balanced meal in one bowl.
- Gourmet Touch: Ethan Stowell’s recipe takes this stew to restaurant-quality level.
- Easy Reheat: Divide it up for easy thawing and little effort on hectic evenings.
Imagine coming home to a bowl of this stew after a long day it’s like a warm embrace in food form. Just pop a portion in the microwave or reheat it on the stove, and you’ve got a gourmet meal without the hassle. This Short Rib Stew is your ticket to cozy, stress-free dinners that make winter nights feel extra special.
4. Chipotle-Cranberry-Glazed Turkey Meatballs
If you’re looking to spice up your dinner routine, these Chipotle-Cranberry-Glazed Turkey Meatballs are a must-try. Created by cookbook author Carrie Schloss, this recipe blends savory turkey with a sweet-tart chipotle-cranberry glaze that’s downright addictive. Whether served as an appetizer or a main dish, these meatballs are a batch cooking win.
The meatballs are seasoned with a spicy combination of cumin, ancho chile powder, and smoked paprika that adds warmth and a smoky depth to the meatballs and complements the tangy glaze. Bake them in the oven for simple preparation, then toss them in the colorful cranberry sauce with orange and chipotle. It’s a flavor combination that will have everyone asking for seconds.
- Freezer Superstar: Freeze sauce for six months and meatballs for three months.
- Crowd-Pleaser: Great for parties or dinner with family, and has a special flavor kick.
- Easy Prep: Oven-baking makes these meatballs a cinch to make in large quantities.
- Versatile Use: Serve on rice, use in sliders, or as an appetizer on its own.
These meatballs are a lifesaver when you require a swift, show-stopping meal. Freeze them in batches, and in a matter of minutes, you have a gourmet dinner or party appetizer at hand. They’re evidence that batch cooking is thrilling and delicious, making your weeknight meals something special.
5. Lalo’s Cacahuate Beans with Pico De Gallo
Take your taste buds on a trip to Mexico City with Eduardo “Lalo” Garcia’s Cacahuate Beans with Pico De Gallo. These slow-cooked beans are a flavor bomb, providing a rich, complex foundation that’s brought to life by the fresh crunch of pico de gallo. It’s ideal for batch cooking since it’s versatile enough to be served as a main course or side dish.
Lalo’s Cacahuate Beans With Pico De Gallo
Equipment
- 1 Large Pot or Dutch Oven For cooking the beans slowly and evenly.
- 1 Cutting Board
- 1 Chef’s knife For efficient chopping of vegetables and chiles.
- 1 Colander or Strainer For draining soaked beans.
- 2 Mixing Bowls One for the bean base, one for the pico de gallo.
Ingredients
Main
- 1 white onion
- 1 pound dried cranberry beans aka cacahuate or borlotti, soaked overnight
- 2 garlic cloves
- Water
- 2 tablespoons extra-virgin olive oil
- 2 large tomatoes chopped
- 2 dried ancho or guajillo chiles stemmed, seeded, and cut into strips
- 1 teaspoon kosher salt plus more to taste
- 2 Roma plum tomatoes, chopped
- 1/3 cup finely diced red onion
- 1/2 serrano chile stemmed, seeded, and diced
- 1 tablespoon extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/2 cup lightly packed cilantro leaves
- 1/2 teaspoon kosher salt plus more to taste
Instructions
- Ensure dried cranberry beans are soaked overnight, then thoroughly drained before use.
- Prepare all aromatics: finely chop the white onion and garlic cloves. Stem, seed, and cut the dried ancho or guajillo chiles into strips. Chop the two large tomatoes for the beans.
- In a large pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped white onion and cook until softened, about 5-7 minutes. Add the garlic and chile strips, cooking for another 2 minutes until fragrant.
- Stir in the chopped large tomatoes (for the beans) and cook for 5 minutes until they begin to break down.
- Add the drained, soaked cranberry beans to the pot. Cover with enough water to submerge the beans by about 2 inches (approximately 6-8 cups). Add 1 teaspoon of kosher salt.
- Bring the bean mixture to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more hot water if needed to keep them submerged.
- While the beans are cooking, prepare the pico de gallo: finely chop the two Roma tomatoes, finely dice the red onion, and stem, seed, and dice the serrano chile. Roughly chop the cilantro leaves.
- In a separate medium bowl, combine the chopped Roma tomatoes, diced red onion, diced serrano chile, and chopped cilantro. Add 1 tablespoon of extra-virgin olive oil, 1/4 cup fresh lime juice, and 1/2 teaspoon of kosher salt. Gently stir to combine, then taste and adjust seasoning as needed.
- Once the beans are tender, check the seasoning and adjust with more salt if necessary. If the liquid is too thin, uncover and simmer for a few extra minutes to reduce to your desired consistency.
- Ladle the warm cacahuate beans into serving bowls and top generously with the fresh pico de gallo before serving immediately.
Notes
The charm of these beans is in slow-cooking to perfection, soaking up every detail of flavor from fragrant spices and herbs. The pico de gallo bursts forth with freshness, and each bite is a wonderful harmony of creamy and crunchy. Either served as a rich vegetarian main or with grilled meats, this dish is sure to delight.
- Flexible Storage: Refrigerate for one week or freeze for three months.
- Generous Yield: Serves four main-course bowls or eight side dishes.
- Flavor Explosion: Fresh pico de gallo over slow-cooked beans is an absolute harmony.
- Vegetarian-Friendly: A filling meatless meal that never sacrifices flavor.
With a batch of these beans in your freezer, you’re always ready for a quick, flavorful meal. Just reheat, top with fresh pico de gallo, and enjoy a taste of Mexico City without leaving home. This recipe is a testament to how simple ingredients can become extraordinary with a little planning.
6. Carla Hall’s Buttermilk Biscuits
Is there anything more inviting than a warm, flaky biscuit straight from the oven? Carla Hall’s Buttermilk Biscuits bring that magic to your dinner table with a recipe that’s ideal for batch cooking. These tall, tender biscuits are exploding with buttery flavor and are a flexible addition to any meal.
Carla Hall’s Buttermilk Biscuits
Equipment
- 1 Large Mixing Bowl
- 1 Pastry Blender Alternatively, use a fork or your fingertips to cut in fat.
- 1 Rolling Pin
- 1 Biscuit Cutter A 2.5 to 3-inch round cutter is ideal.
- 1 Baking Sheet
Ingredients
Main
- 2 ⅓ cup all-purpose flour such as King Arthur (about 11 3/8 ounces), plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 tablespoons vegetable shortening about 3/4 ounces
- ½ cup unsalted butter 4 ounces, frozen or very cold
- Cooking spray
- 1 ⅓ cup buttermilk chilled (or substitute 1 cup low-fat buttermilk plus 1/3 cup sour cream)
Instructions
- Preheat oven to 4250F (2200C). Line a baking sheet with parchment paper or spray lightly with cooking spray.
- In a large bowl, whisk together the flour, baking powder, granulated sugar, salt, and baking soda.
- Cut the cold butter and shortening into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of fat.
- Gradually add the chilled buttermilk (or buttermilk substitute) to the flour mixture, stirring with a fork until a shaggy dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead or fold the dough 3-4 times to create layers, being careful not to overwork it.
- Roll the dough to about a 3/4-inch thickness. Use a biscuit cutter to cut out rounds, pressing straight down without twisting.
- Place the cut biscuits on the prepared baking sheet, ensuring they are slightly touching for a softer side or spaced apart for crispier edges.
- Bake for 15-18 minutes, or until the biscuits are golden brown on top and cooked through.
- Remove from the oven and let cool slightly on the baking sheet before serving warm.
Notes
The key to perfection is the union of cold grated butter and shortening, which forms those irresistible flaky layers. Whether serving them alongside a filling stew, spreading them with jam, or as a breakfast delight, these biscuits are sure to please. And on top of it all, they’re very easy to prepare ahead of time.
- Freezer Magic: Freeze unbaked biscuits for two months and bake frozen.
- Quick Bake: Simply add a few more minutes when baking frozen.
- Versatile Pairing: Great with soups, stews, or as a sweet dessert with honey.
- Crowd Favorite: Your guests or family will be impressed with these biscuits.
With a stash of these biscuits in your freezer, you’re always moments away from warm, homemade goodness. Pop them in the oven, and in no time, you’ll have a batch of biscuits that make any meal feel like a special occasion. Carla Hall’s recipe is a batch cooking essential you’ll turn to again and again.
7. Smoked Mozzarella Mezzelune with Braised Onion Sauce
If you’re craving something elegant yet easy, Smoked Mozzarella Mezzelune with Braised Onion Sauce is your answer. These crescent-shaped stuffed pastas, filled with smoky mozzarella and fragrant rosemary, are a gourmet treat that fits perfectly into a batch cooking lifestyle. They’re ideal for impressing guests or treating yourself to something special.
Smoked Mozzarella Mezzelune with Braised Onion Sauce
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for slow braising and even heat distribution.
- 1 Chef’s knife For precise chopping of onions and slicing garlic.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Wooden Spoon or Heatproof Spatula For stirring, scraping the bottom of the pot, and preventing scorching.
- 1 Whisk Useful for incorporating tomato paste smoothly and ensuring no lumps.
Ingredients
Main
- 6 tablespoons unsalted butter 3 ounces, divided
- 4 medium onions chopped into 1/2- inch pieces (about 6 cups)
- ½ teaspoon kosher salt divided, plus more to taste
- 3 large garlic cloves thinly sliced
- ¼ cup tomato paste
- ½ cup dry white wine
- 3 cups vegetable stock plus more as needed
- 2 bay leaves
- Small pinch of ground cloves optional
- 1 teaspoon high-quality balsamic vinegar optional
- ¼ teaspoon black pepper plus more to taste
Instructions
- Melt 3 tablespoons of unsalted butter in a large Dutch oven or heavy-bottomed pot over medium-low heat.
- Add the chopped onions and ¼ teaspoon kosher salt, cooking slowly, stirring occasionally, until deeply softened and caramelized, about 45-60 minutes.
- Increase heat to medium, add the remaining 3 tablespoons butter and thinly sliced garlic, cooking until fragrant, about 2 minutes.
- Stir in the tomato paste and cook for 3-5 minutes, stirring frequently, until it darkens slightly and loses its raw edge.
- Deglaze the pot with dry white wine, scraping up any browned bits from the bottom. Cook until the wine has almost fully evaporated, about 5 minutes.
- Pour in the vegetable stock, add the bay leaves and optional ground cloves. Bring the sauce to a gentle simmer.
- Reduce the heat to low, cover the pot, and braise the sauce for at least 1 hour, or until the onions are very tender and the flavors have melded, stirring occasionally and adding more stock if the sauce becomes too dry.
- Remove and discard the bay leaves. Stir in the high-quality balsamic vinegar (if using) and ¼ teaspoon black pepper.
- Taste and adjust seasoning with additional salt and black pepper as needed.
- Serve the warm braised onion sauce generously over cooked smoked mozzarella mezzelune, garnishing as desired.
Notes
The mezzelune are a joy to prepare, with a filling that’s rich and fragrant. The braised onion sauce provides a sweet, savory richness that pairs with the pasta beautifully. And the best part is that this recipe is all about convenience, so you can prep everything ahead of time and have restaurant-quality meals at home.
- Freezer-Friendly: Freeze mezzelune for up to three months and sauce for three days.
- Gourmet Made Easy: Elegant flavors with little last-minute fuss.
- Made-to-Order: Try any combination of herbs or cheeses in the filling.
- Speed Cooking: Simmer frozen mezzelune for a quick, upscale dinner.
Picture yanking these mezzelune out of the freezer, boiling them for a couple of minutes, and tossing them with store-bought onion sauce for a dinner that tastes like a night out. This recipe is evidence that batch cooking doesn’t have to be basic or stressful, so your weeknights can feel like a special occasion.
8. Pork-Scallion Potstickers
There’s nothing “yum” quite like a serving of crunchy, meaty potstickers, and these Pork-Scallion Potstickers are a batch cooker’s dream come true. They’re filled with a delicious combination of pork, scallions, cabbage, ginger, garlic, and mushrooms and wrapped in store-bought gyoza wrappers for convenience. They’re ideal as snacks, appetizers, or a light main course.
Taiwanese Dumplings
Equipment
- 1 Large Mixing Bowl
- 1 Clean Dish Towel For moisture removal from vegetables
- 2 Baking Sheets For freezing the assembled dumplings
- 1 Small Bowl For water to seal wrappers
- 1 Measuring Spoon (Tablespoon) For portioning the filling
Ingredients
Main
- 2 heads napa cabbage finely chopped
- 1 bunch cilantro chopped
- 2 pounds ground pork
- 3 jalapeno peppers minced
- 2 large egg whites
- 1 2 inch piece ginger root, peeled and minced
- 1 tablespoon sesame oil
- salt and ground black pepper to taste
- 3 16 ounce packages potsticker wrappers, or more as needed
Instructions
- Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from cabbage as possible.
- Transfer cabbage and cilantro to a large bowl. Add pork, jalapeño peppers, egg whites, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
- Line 2 baking sheets with waxed paper. Fill a small bowl with water.
- Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful pork mixture in the center. Dip a finger in water and wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to the prepared baking sheet. Repeat with remaining wrappers and pork mixture.
- Place dumplings in the freezer until firm, about 2 hours. Transfer to large resealable plastic bags and store in the freezer.
Notes
Producing a large quantity of these potstickers is an entertaining kitchen endeavor that pays dividends. The filling is done in no time, and the wrappers are so convenient to assemble. After preparing a batch, you can freeze them and cook directly from the freezer, making them a savior for hectic evenings or surprise visitors.
- Freezer Star: Freeze raw potstickers for up to a month and pan-fry from frozen.
- Flavor-Packed: The mix of pork, veggies, and spices creates a burst of taste.
- Easy Assembly: Store-bought wrappers simplify the process.
- Versatile Dish: Serve as an appetizer, snack, or main course.
With these potstickers in your freezer, you’re always ready for a delicious, crowd-pleasing meal. Just pan-fry, serve with a dipping sauce, and watch everyone dig in. This recipe is a reminder that batch cooking can be fun, flavorful, and incredibly rewarding.
9. Ratatouille Lentil Soup
Missing the taste of summer in the middle of winter? Ratatouille Lentil Soup is your ticket to a bowl of sunshine. This filling, veggie-packed soup takes the bright flavors of traditional ratatouille and marries them with the earthy goodness of lentils, creating a healthy meal that’s great for batch cooking and freezing.
The best part of this soup is its harmony of tastes and textures. The soft vegetables zucchini, eggplant, and tomatoes blending exquisitely with the rich lentils, it’s a soup that’s healthy and intensely gratifying. It’s the sort of meal that leaves you feeling content about minding your nutrients without compromising on flavor.
- Long-Lasting: Freeze for three months or refrigerate for five days.
- Nutrient-Dense: Loaded with vegetables and lentils for a nutritious, satisfying dinner.
- Easy Reheat: Simply reheat for a speedy, cozy supper.
- Seasonal Versatility: Summer flavor that will warm you up in the winter.
With a batch of this soup in your freezer, you’re always prepared for a warm, comforting meal. Simply heat up and serve with a piece of crusty bread for a dinner that’s like visiting the French countryside. This recipe is a batch cooking staple that’ll have you running back for more.
10. Brown Butter and Dark Chocolate Rye Cookies
Who tells us batch cooking is limited to the realm of savory food? These Brown Butter and Dark Chocolate Rye Cookies are a dessert that’s ideal to make ahead. With their deep, nutty taste from brown butter and the subtle earthiness of rye flour, these cookies are a grown-up spin on a timeless favorite.
Rye Chocolate Chip Cookies
Equipment
- 1 Electric Mixer
- 2 Mixing Bowls One medium, one large
- 2 Baking Sheets
- 1 Whisk
- 1 Cookie Scoop For consistent sizing
Ingredients
Main
- 1 ¾ cups dark rye flour such as Bob’s Red Mill(R Organic Stone Ground Dark Rye Flour)
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- ¾ cup firmly packed dark brown sugar
- 6 tablespoons white sugar
- 1 large egg at room temperature
- 1 tablespoon molasses
- 1 ½ teaspoons vanilla extract
- 3 ½ ounces dark chocolate chopped (such as Ghirardelli(R) 72% Cacao Twilight Delight bar)
- 1 teaspoon flaky sea salt or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk rye flour, baking powder, salt, baking soda, cinnamon, and nutmeg together in a bowl until well combined.
- Cream butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Add egg, molasses, and vanilla extract; beat until thoroughly combined. Mix in 1/2 of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in chopped chocolate. Dough will be somewhat thick.
- Scoop out 1 1/2 tablespoon-sized pieces of dough and roll into balls. Place 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until edges of cookies are golden brown, 10 to 12 minutes. Sprinkle cookies with flaky sea salt as soon as they come out of the oven. Allow cookies to cool on the baking sheet for 7 to 10 minutes before removing to a wire rack to cool completely.
Notes
The slice-and-bake form makes these cookies a batch cook’s dream come true. Prep the dough logs, store them in the freezer, and cut off only what you need for a speedy bake. The dark chocolate, cocoa, and rye flour create an indulgent yet nuanced cookie that’s sure to hit the spot for your sweet craving.
- Freezer-Friendly: Store dough logs for up to two months or refrigerate for one week.
- Quick Bake: Slice and bake for instant cookies in minutes.
- Unique Flavor: Rye flour and brown butter take these to gourmet heights.
- Perfect for Sharing: Ideal for guests or an indulgent treat for you.
With these cookie dough logs in your freezer, you’re always ready for a warm, homemade dessert. Bake a few for a quick treat or a whole batch for a party. These cookies are proof that batch cooking can make your sweet cravings as easy to satisfy as your savory ones.
11. Easy Ravioli
Homemade ravioli may be a project for a relaxing weekend, but this Simple Ravioli recipe makes it completely accessible to batch cooking. With the ability to customize fillings and shapes, you can craft a pasta masterpiece that’s personal to your tastes and ready to go any night of the week.
Lobster Ravioli in Tomato Cream Sauce with Shrimp
Equipment
- 1 Large Stockpot For shrimp stock and cooking ravioli
- 1 Large Skillet For searing shrimp and preparing the sauce
- 1 Fine-Mesh Strainer For clarifying shrimp stock
- 1 Chef’s knife For prepping all ingredients
- 1 Cutting Board For safe and efficient ingredient preparation
Ingredients
Main
- ½ pound unpeeled large shrimp
- 1 yellow onion quartered
- 2 stalks celery with leaves cut into pieces
- 1 lemon halved
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 tablespoons whole black peppercorns
- ½ cup chopped fresh flat-leaf parsley
- 3 cups water
- 1 tablespoon unsalted butter
- 1 shallot minced
- 2 cloves garlic minced
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup white wine
- 1 cup canned petite diced tomatoes
- ½ cup heavy cream
- salt and freshly ground black pepper to taste
- 16 lobster ravioli
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon lemon zest
Instructions
- Peel and devein shrimp, reserving shells and heads. Chop shrimp into bite-sized pieces.
- To make shrimp stock, combine shrimp shells and heads, onion, and celery in a large pot. Squeeze lemon juice into the pot, then add lemon halves as well. Add dried basil, oregano, thyme, peppercorns, parsley, and water. Cover the pot and bring it to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain shrimp stock and set aside.
- Heat butter in a large skillet over medium heat. Cook shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add shallots to the pan; cook and stir until shallots have softened and turned translucent, about 5 minutes.
- Stir in garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add white wine. Bring to a boil and cook until white wine is reduced by half, about 5 minutes. Add shrimp stock to the pan, bring it to a boil, and simmer until sauce is reduced by half, about 15 minutes.
- Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ravioli, and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin sauce, if necessary.
- Stir diced tomatoes and cream into shrimp sauce and heat through. Return shrimp to the pan, taste sauce, and season to taste with salt and pepper. Fold ravioli into sauce.
- Place four ravioli onto each of the four warmed pasta bowls or plates and top with sauce. Garnish pasta with chopped parsley and lemon zest.
Notes
This recipe is all about being flexible. Use your preferred cheese or meat filling and cut the ravioli out into squares, half-moons, or even suns for a creative touch. It’s easier than you think, and the payoff is a supply of fresh, tasty pasta that freezes magnificently for speedy meals.
- Freezer Star: Freeze raw ravioli up to one month.
- Customizable: Choose your filling and shape for an added personal touch.
- Quick Cooking: Cook from frozen in only three minutes.
- Impressive Results: Gourmet-quality pasta with little effort.
Picture pulling these ravioli out of the freezer, boiling them for a few minutes, and tossing them in your go-to sauce for a dinner that tastes like a special occasion. With this recipe, aking homemade pasta is easy and convenient and shows that batch cooking can take your weeknight dinners to the next level.
12. Sweet Plum Focaccia
Searching for a bread that is as gorgeous as it is tasty? Sweet Plum Focaccia is gorgeous, with caramelized, juicy plums on top of a tender, airy focaccia. It’s perfectly balanced between sweet and savory, so it’s the perfect addition to your batch cooking repertoire for breakfast, snacks, or dessert.
Sweet Pepper Focaccia
Equipment
- 1 Baking Sheet
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Cups/Spoons
- 1 Small Bowl (optional, for mixing if preferred)
Ingredients
Main
- 1 round focaccia bread or Italian bread shell 12 inches in diameter
- 1/2 cup finely shredded pizza cheese blend mozzarella and Cheddar cheeses
- 1 small bell pepper coarsely chopped (1/2 cup)
- 2 medium roma plum tomatoes, chopped (2/3 cup)
- 2 tablespoons Italian dressing
- 2 tablespoons grated Parmesan cheese
- Shredded fresh basil or oregano leaves if desired
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Finely chop the small bell pepper and the Roma tomatoes; if tomatoes are very juicy, pat them lightly with a paper towel.
- Place the round focaccia bread or Italian bread shell onto the prepared baking sheet.
- Evenly sprinkle the 1/2 cup of finely shredded pizza cheese blend over the focaccia base.
- Distribute the chopped bell pepper and tomatoes over the cheese layer.
- Drizzle the 2 tablespoons of Italian dressing evenly over the toppings.
- Sprinkle the 2 tablespoons of grated Parmesan cheese over the entire surface.
- Bake for 8-12 minutes, or until the cheese is melted, bubbly, and the edges of the focaccia are golden brown.
- Remove from the oven and, if desired, garnish with shredded fresh basil or oregano leaves.
- Let cool slightly, then slice into 12 wedges and serve warm.
Notes
The preparation of this focaccia is a delight, with the dough being easy to come together and the plums providing an explosion of color and flavor. The finished product is a bread that’s as wonderful to behold as it is to devour, with a crunchy crust and a soft, flavorful interior that’s guaranteed to impress.
- Freezer-Friendly: Freeze for a month and reheat at 400°F.
- Flexibility in Use: Serve for breakfast, as a snack, or dessert.
- Impressive Appearance: Caramelized plums create a picture-perfect presentation.
- Simple Reheat: Recover the fresh-baked flavor with a speedy oven warm-up.
With this focaccia in your freezer, you’re always ready for a special moment. Serve it warm with a cup of coffee or share it with guests for a memorable treat. This recipe shows that batch cooking can bring a touch of gourmet to your everyday life.
13. Spinach Lasagna
There is nothing quite so comforting as a bubbling pan of Spinach Lasagna, and this recipe is a batch cooking superstar that packed with flavor and convenience. With creamy spinach-infused ricotta, soft noodles, and melty mozzarella stacked between the layers, this lasagna is one that will bring a crowd together at family dinner or serve a group.
Butternut Squash Lasagna
Equipment
- 1 Heavy large skillet For cooking the butternut squash.
- 1 Food Processor Essential for pureeing the squash and amaretti cookies until smooth.
- 1 Heavy Medium Saucepan For preparing the béchamel sauce.
- 1 Whisk Crucial for preventing lumps in the béchamel sauce.
- 1 13x9x2 inch glass baking dish Standard size for lasagna, ensuring even cooking and presentation.
Ingredients
Main
- 1 tablespoon olive oil
- 1 1 1/2 to 2-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup lightly packed fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Instructions
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Notes
The Mornay sauce adds a luxurious touch, making this lasagna feel like a special occasion dish, but it’s easy enough to prep in advance. Whether you’re serving it fresh or pulling it from the freezer, this lasagna is a hearty, satisfying meal that everyone will love.
- Freezer Champion: Freeze for one to two months in portions or a whole tray.
- Crowd-Pleaser: Feeds a family or a party with ease.
- Rich Flavors: Spinach, ricotta, and Mornay sauce create a decadent dish.
- Easy Reheat: Bake from frozen for a no-fuss dinner.
With this lasagna in your freezer, you’re always ready for a comforting, homemade meal. Just pop it in the oven, and in no time, you’ll have a golden, cheesy masterpiece that makes any night feel special. This recipe is the ultimate batch cooking win.
14. Baguette
A crusty, fresh-baked baguette is the perfect companion to any meal, and this recipe makes it easy to enjoy that bakery-quality bread at home. Whether you’re dipping it in soup, making a sandwich, or just slathering it with butter, this baguette is a versatile staple that’s ideal for batch cooking.
Jalapeno Popper Dip
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet For roasting jalapenos
- 1 Frying Pan For cooking bacon
- 1 Spatula or Spoon For mixing
- 1 Baking Dish Oven-safe, for the dip
Ingredients
Main
- 8 ounces cream cheese at room temperature
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 3/4 cup Parmesan cheese hold back a couple tablespoons to sprinkle on dip before baking
- 4 large jalapenos roasted, skinned, seeded and diced
- 6 slices bacon cooked and crumbled
- Toasted baguette slices to serve.
Instructions
- Preheat oven to 400°F (200°C). Place whole jalapenos on a baking sheet and roast until charred and softened, about 15-20 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes.
- While jalapenos cool, cook bacon slices in a frying pan over medium heat until crispy. Drain on paper towels, then crumble.
- Once cool enough to handle, peel, seed, and finely dice the roasted jalapenos. Adjust seeding based on desired heat level.
- In a large mixing bowl, combine the room temperature cream cheese, sour cream, 2 cups shredded sharp cheddar cheese, and most of the Parmesan cheese (reserving 2 tablespoons for topping). Mix until smooth and well combined.
- Gently fold the diced roasted jalapenos and crumbled bacon into the cream cheese mixture.
- Transfer the dip mixture evenly into an oven-safe baking dish.
- Sprinkle the reserved 2 tablespoons of Parmesan cheese evenly over the top of the dip.
- Bake for 20-25 minutes, or until the dip is hot, bubbly, and the top is lightly golden brown.
- Remove from oven and let stand for a few minutes before serving to allow it to set slightly.
- Serve warm with toasted baguette slices, sturdy crackers, or tortilla chips.
Notes
You can optionally fully bake or parbake your baguettes, offering flexibility in storage and enjoyment options. The parbaking is particularly wonderful for that freshly baked flavor, since a quick spritz of water and a reheat will restore the crunchy crust and soft center.
- Freezer-Friendly: Freeze either fully baked or parbaked for up to a month.
- Quick Reheat: Spritz and bake at 350°F for a crunchy crust.
- Versatile Use: Perfect for soups, sandwiches, or as a side.
- Impressive Results: Homemade bread elevates any meal.
With a stash of baguettes in your freezer, you’re always ready to add a touch of gourmet to your meals. This recipe makes it easy to enjoy fresh, crusty bread without the daily effort, proving that batch cooking can transform even the simplest staples into something extraordinary.
Wrapping Up Your Batch Cooking Adventure
Big batch cooking isn’t only a time saver it’s a lifestyle boost that adds happiness, flavor, and convenience to your week. From rich pastas and comforting soups to wonderful breads and cookies, these recipes are your secret tools for beating hectic schedules without sacrificing homemade meals. With a bit of planning and a whole lot of love, your kitchen can be a center of yumminess that makes each night feel like a celebration. So, grab your apron, clear some space in your freezer, and dive into these make-ahead marvels. You’ll spend less time cooking and more time savoring the moments that matter whether that’s a cozy family dinner or a quiet evening with a warm cookie. Happy cooking, and here’s to a week filled with effortless, tasty meals!
