Picture a weeknight evening reality where dinner is no longer a mad dash, where good healthy grub is a speedy reheat away from having been done, and where your cash goes further than ever. Not fantasy, but the truth of batch cooking! This brilliant strategy makes meal planning a breeze for your week and provides you with delicious, nutritious meals in the works so you free up valuable time and energy from your wild week. Let’s get stuck into some really game-changing recipes that reflect the cook once, eat well all week ethos.
Here at Food52, our mission is to make cooking accessible to everyone, to untangle confusing techniques, and to share information that really works. That’s what these recipes will do. They’re easy, direct, and recipe-tested hundreds of times so that they can give you the confidence you need at the stove. You’re about to revolutionize your meal prep plan because with a little advance planning, you can have comfort and flavor at a moment’s notice stored in your freezer.
1. Hearty Chili
Chili is a great batch-cook dinner that’s hearty and filling. It’s one of those comforting dinners that will only improve with age, so it’s a great one to make in bulk at the weekend. A traditional combination of ground beef, chopped tomatoes, beans, and comfort spices simmer slowly until the flavors combine in just the right harmonious mixture.
One of the best things about chili is that it freezes incredibly well. Split it up into containers and you’ve got a fast, nutritious meal at your fingertips whenever you feel like having one. Heat and serve with crusty bread or spoon over rice for a quick, satisfying dinner.
What’s great about chili in meal prep is that it’s actually quite versatile. Add some veggies such as corn or bell peppers to stir and vary the spice to your preference. Each bowl is filled with warmth and comfort without losing the convenience of a pre-cooked home meal.
White Chicken Chili
This easy white chicken chili recipe features tender shredded rotisserie chicken, creamy mashed and whole white beans, and aromatic spices like cumin, coriander, and ancho chili powder. Simmered in a flavorful chicken broth with fresh lime, it’s a hearty and satisfying meal, perfect for a cozy dinner. Garnish with sour cream, crushed tortilla chips, and lime wedges for a complete experience.
Equipment
- 1 Large Dutch Oven
- 1 Potato Masher
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Ladle
Ingredients
Main
- 2 14.5-ounce cans white beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper minced
- 2 medium poblano peppers chopped
- 1 large onion chopped
- 4 garlic cloves minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes juiced, plus lime wedges, for serving
- 1 rotisserie chicken skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream for topping
- Tortilla chips coarsely crushed, for topping
Instructions
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
Notes
For optimal flavor, ensure spices are properly toasted in the hot oil before adding liquids – this blooms their aroma. Mashing half the white beans is crucial for creating a creamy body in the chili while retaining some texture from the whole beans. To elevate the dish, consider using homemade chicken stock. Adjust the heat level by controlling the amount of jalapeño or adding a pinch of cayenne if desired. Always taste and adjust seasoning, especially salt and lime juice, just before serving to balance the flavors. Fresh lime juice at the end brightens the entire dish. Don’t skip the toppings; sour cream, fresh cilantro, and crushed tortilla chips add essential contrast in texture and flavor.
2. Vegetable Stir-Fry
A colorful stir-fry of vegetables is healthy, versatile, and the perfect batch cooking recipe. It’s tasty and colorful way to consume a multitude of vegetables to mind such as crispy broccoli, soggy carrots, and bell peppers that are cooked quickly within a ginger- and garlic-flavored sauce. It is quick cooking that preserves crispiness and flavor.
When you make a large quantity, you have convenient lunches and convenient dinners for the entire week. Serve it over rice or noodles for a filling meal that still tastes great even after reheating. It’s a lifesaver when time is of the essence but you still need to have something healthy.
To turn it into a full-sized version, add protein such as chicken or tofu. This converts your stir-fry into a full dish in itself within seconds. It is an example that healthy cooking is not difficult.
Chicken Ramen Stir-Fry
This easy chicken ramen stir-fry combines tender marinated chicken with vibrant vegetables and quick-cooking ramen noodles, all tossed in a savory ginger-garlic sauce. It’s a flavorful and efficient meal, perfect for a weeknight dinner, ready in about 35 minutes.
Equipment
- 1 Medium Bowl For marinating chicken.
- 1 Whisk To combine marinade ingredients.
- 1 Vegetable Peeler For creating carrot ribbons.
- 1 Medium Pot For preparing ramen noodles.
- 1 Large Skillet or Wok Essential for high-heat stir-frying.
Ingredients
Main
- 1/3 cup soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 2 cloves garlic grated
- 2 tablespoons canola oil
- 4 boneless skinless chicken thighs, sliced
- 2 carrots
- 3 packages ramen noodles seasoning packets discarded
- 1 cup sliced purple cabbage
- 1 cup sliced yellow onion
- 4 scallions thinly sliced
- Sriracha hot sauce for serving
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together the soy sauce, ginger, honey, vinegar, garlic and 1 tablespoon of the canola oil. Add the chicken and let marinate for 15 minutes.
- In the meantime, use a vegetable peeler to create ribbons from the carrots; there should be about 1 cup of carrot ribbons.
- Bring a medium pot of water to a boil, remove from the heat and add the ramen noodles; let sit for 2 minutes, then drain.
- Heat the remaining 1 tablespoon canola oil in a large skillet or wok. Remove the chicken from the marinade, reserving the marinade. Stir-fry the chicken in the hot oil until cooked through, about 5 minutes; transfer to a plate and set aside. Add the cabbage, onion and carrots to the skillet and stir-fry for 30 seconds. Add 1/4 cup water, scraping up any browned chicken bits from the bottom. Add the cooked ramen noodles, cooked chicken and reserved marinade to the skillet along with the scallions. Stir-fry until everything is heated through and uniformly combined, an additional minute. Serve immediately with sriracha and lime wedges.
Notes
For optimal flavor, ensure the chicken marinates for the full 15 minutes; this allows the aromatics to penetrate deeply. When cooking the ramen noodles, remove the pot from heat immediately after boiling the water to prevent overcooking and achieve a perfect al dente texture. A high-quality wok or large skillet is crucial for effective stir-frying; ensure it’s sufficiently hot before adding ingredients to achieve a good sear on the chicken and crisp-tender vegetables. Don’t discard the browned bits (fond) in the skillet after cooking the chicken; deglazing with water adds immense depth of flavor to the final dish. Adjust Sriracha and lime to personal preference for a balanced sweet, savory, and spicy profile.
3. Classic Lasagna
Few meals are as comforting as lasagna, and it’s a dream batch cook come true. Shrouded in pasta, creamy sauce, flavored meat, and indulgent tomato sauce, the meal is satisfying and not hard to resist.
Lasagna is ideal for big families or leftovers lovers. Bake, serve yourself, and freeze for quick no-fuss dinners. Picturing yourself reaching for a homemade lasagna slice on a crazy weeknight it’s heaven.
Each reheat just makes the flavors better, and it’s even better. It is a classic old favorite that never disappoints in lifting and warming the mood.
Aunt Angie’s Lasagna Recipe
Aunt Angie’s Lasagna is a hearty, classic dish featuring a rich, slow-simmered meat sauce and a unique baked meatball mix broken into crumbles. Layers of tender lasagna pasta are generously filled with creamy ricotta, melted mozzarella, and sharp Romano cheese, then baked to a golden, bubbly perfection.
Equipment
- 1 Large Mixing Bowl For preparing the meatball mix.
- 1 Sheet Pan For baking the meatball mix.
- 1 Large Stock Pot For simmering the meat sauce.
- 1 Food Processor For chopping vegetables efficiently.
- 1 Large Baking Dish A 1/2 hotel pan or equivalent for lasagna assembly.
Ingredients
Main
- 5 pounds ground beef
- 5 eggs beaten
- 4 cups bread crumbs
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic
- 1/4 cup chopped parsley leaves
- 1/2 pound grated Romano cheese
- 1 1/2 pounds ground beef
- 1 cup each carrots celery and onion, roughly chopped in food processor
- 1 gallon ground pear tomatoes
- 1/2 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1/2 tablespoon chopped garlic
- 1/2 tablespoon fennel seed
- 2 bay leaves
- 1/2 tablespoon chopped basil leaves
- 1 pound cooked lasagna pasta about 10 pieces
- 4 pounds meatball mix
- 2 pounds ricotta cheese
- 2 pounds mozzarella cheese
- 1/2 cup Romano cheese
- 32 ounces meat sauce
Instructions
- For the Meatball Mix:Â Preheat oven to 375 degrees F.
- In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna.
- For the Meat Sauce:Â In a stock pot (or large cooking vessel) brown the ground beef. Add the celery/carrot/onion mix and cook for about 2 minutes. Add the tomatoes and the seasonings. Let simmer for 2 hours.
- For Aunt Angie’s Lasagna:Â Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce. Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan using pieces of pasta. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown.
Notes
For the meatball mix, baking it spread out on a sheet pan creates more browned surface area, enhancing the savory depth in the lasagna. Ensure the ground beef for the sauce is well-browned before adding vegetables to build a robust flavor base. The long simmer time for the sauce is crucial for melding flavors. When assembling, ensure the pasta hanging over the edges creates a neat, sealed top, preventing cheese from overflowing. Achieving a golden-brown top is key for presentation and texture. Consider using quality cheeses for optimal melt and flavor.
4. Chicken Curry
Spice food lovers will love chicken curry as a batch cooking staple. Chicken is gently cooked tender in a hot mixture of spices and rich coconut milk to create a rich and savory meal.
Bake a big pan and divide it up to have on hand to use in quick meals. Serve over rice to soak up the sauce or serve over naan for a cozy dinner that tastes fancy each night of the week.
Taste and season to your liking, making a curry that’s perfect for your palate. Each spoonful is warm and comforting, proving meal prep can be decadent as well.
Macau-Style Portuguese Chicken Rice
This recipe presents a flavorful Macau-style Portuguese Chicken Rice. It combines tender, marinated chicken with an aromatic curry sauce, fluffy fried rice, and melted cheese, all baked together. It’s a comforting and hearty main course, showcasing a unique blend of Asian and Portuguese culinary influences, perfect for a satisfying meal.
Equipment
- 1 Large Skillet or Wok
- 1 Saucepan
- 1 Oven-Safe Baking Dish
- 2 Mixing Bowls
- 1 Whisk
Ingredients
Main
- For the chicken and rice
- 1 pound boneless chicken cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 4 tablespoons vegetable oil divided
- 2-3 eggs beaten
- 3 cups day-old cooked rice refrigerated
- 1/2 cup chopped scallions
- 1 dash Kosher salt and white pepper to taste
- For the curry sauce
- 2 tablespoons vegetable oil
- 1 shallot peeled and coarsely chopped
- 3 cloves garlic peeled and coarsely chopped
- 1 teaspoon fresh ginger grated
- 1 tablespoon unsalted butter
- 1 tablespoon curry powder
- 1 tablespoon onion powder
- 2 tablespoons finely shredded unsweetened coconut
- 1 tablespoon all-purpose flour
- 13.5 ounces can of full-fat coconut milk
- 1/2 cup water
- 1 1/2 cups mix of shredded mozzarella and provolone divided
Instructions
- Marinate the boneless chicken pieces with cornstarch, soy sauce, and rice wine; set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set, then remove and set aside.
- Add the remaining 2 tablespoons of vegetable oil to the same skillet. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add the day-old cooked rice to the skillet, breaking up any clumps. Stir-fry for a few minutes until heated through. Return the cooked chicken and scrambled eggs to the skillet, add chopped scallions, kosher salt, and white pepper to taste, then mix well to combine. Transfer the chicken and rice mixture to an oven-safe baking dish.
- In a separate saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped shallot, garlic, and grated ginger, cooking until fragrant, about 2-3 minutes.
- Stir in the unsalted butter, curry powder, onion powder, finely shredded unsweetened coconut, and all-purpose flour into the saucepan. Cook, stirring constantly, for 1-2 minutes to toast the spices and flour.
- Gradually whisk in the full-fat coconut milk and water into the curry mixture until the sauce is smooth and thickened. Bring to a gentle simmer, then remove from heat.
- Pour the prepared curry sauce evenly over the chicken and rice mixture in the baking dish.
- Sprinkle 1 1/2 cups of the shredded mozzarella and provolone cheese mix over the top of the dish.
- Bake in a preheated oven at 3750F (1900C) for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Serve hot.
Notes
For the chicken, ensure it’s cut into uniform bite-sized pieces for even cooking, and the cornstarch marinade is key for tenderness. Using day-old, refrigerated rice is crucial for a non-sticky, perfectly textured fried rice base. When making the curry sauce, toast the curry powder and flour thoroughly in the butter to deepen their flavor before whisking in the coconut milk and water to achieve a smooth consistency, preventing lumps. The blend of mozzarella and provolone offers excellent melt and a balanced savory profile. To enhance the dish, consider adding diced bell peppers or peas to the rice for color and extra texture, or a squeeze of lime juice at the end for brightness.
5. Beef Stroganoff
Beef Stroganoff is a comfort food staple that lends itself perfectly to batch cooking. Sliced beef cooked in a hearty mushroom sauce, served traditionally over egg noodles.
It freezes so well that it is simple to portion out for future meals. Easy-running sauce and deep flavors equate to a homely, comforting flavor with each bite.
Serve garnished with a fresh parsley sprig on top for color and flavor. This recipe demonstrates the way batch cooking can provide convenience and gourmet flavor.
Beef Stroganoff
This recipe delivers a classic Beef Stroganoff, featuring tender beef stew meat simmered with mushrooms, onions, and a savory beef stock base. Finished with sour cream and cream cheese for a rich, creamy texture, it’s served over buttered extra-wide egg noodles, offering a comforting and flavorful meal with minimal fuss.
Equipment
- 1 Dutch Oven or Large, Heavy Pot Essential for browning meat and long simmering.
- 1 Large Pot For cooking egg noodles.
- 1 Wooden Spoon For stirring and scraping up ‘fond’ (browned bits) from the pot.
- 1 Colander For draining cooked noodles.
- 1 Serving dish For presenting the finished dish.
Ingredients
Main
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter
- 1 1/2 pounds beef stew meat cut into thin strips about 2 inches long and 1/2 inch wide
- 2 cups button mushrooms sliced
- 2 cloves garlic minced
- 1 medium Spanish onion sliced
- 2 cups beef stock
- 2 tablespoons soy sauce
- 2 tablespoons grainy mustard
- 1 bay leaf
- 4 sprigs fresh thyme
- 12 ounces extra-wide egg noodles
- 1 cup sour cream
- 3 ounces cream cheese cut into cubes and softened
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley roughly chopped
Instructions
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
Notes
To achieve perfectly tender beef and a rich sauce, browning the meat in batches is crucial; overcrowding the pan will steam rather than sear. Ensure you scrape up all the ‘fond’ from the bottom of the pot after browning and sautéing aromatics, as this caramelization is key to developing deep flavor. When incorporating the sour cream and cream cheese, remove the pot from direct high heat to prevent curdling, and stir gently until fully integrated. Adding fresh thyme towards the end preserves its aromatic oils. Always taste and adjust seasoning with salt and pepper before serving.
6. Lentil Soup
Lentil soup is nutritious, satisfying, and ideal for batch cooking. Lentils are blended with carrots, celery, and tomatoes to produce a rich, comforting soup.
High in fibre and protein, it’s filling and full of energy. Make a big batch and portion out for simple and healthy meals during the week.
Drizzle with a squeeze of lemon juice to serve, adding an extra zip to the flavors. It’s comforting, simple, and a reminder that healthy food doesn’t have to be boring to be satisfyingly filling.
Lentil Soup with Beef
This hearty Lentil Soup with Beef is an easy-to-follow recipe, perfect for a warming meal. It combines tender beef chuck, aromatic vegetables, and protein-rich lentils, all simmered in a savory beef broth with diced tomatoes. The process involves browning the beef and sautéing the aromatics before a long, slow simmer to develop deep, comforting flavors, finished with fresh parsley.
Equipment
- 1 Heavy Large Pot A Dutch oven or stockpot is ideal for even heat distribution.
- 1 Slotted Spoon For transferring browned beef.
- 1 Chef’s knife For chopping vegetables and beef.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 2 tablespoons olive oil
- 1 1/2 pounds boneless beef chuck cut into 1-inch cubes
- Salt and freshly ground black pepper
- 3 large celery stalks chopped
- 2 large carrots peeled and chopped
- 1 large onion chopped
- 6 garlic cloves chopped
- 1 1/2 teaspoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- Six 14-ounce cans beef broth
- One 28-ounce can diced tomatoes in juice
- 2 cups about 11 ounces lentils, rinsed
- 1/3 cup chopped fresh Italian parsley leaves
Instructions
- Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
Notes
For optimal browning of the beef, ensure the pot is not overcrowded; sear in batches to achieve a rich, caramelized crust, building a deeper flavor foundation for the soup. When sautéing aromatics, cook until onions are fully translucent to unlock their sweetness and mellow the garlic. Use high-quality beef broth to enhance the soup’s depth. Brown or green lentils are ideal for this recipe as they hold their shape well, unlike red lentils which can become mushy. Always taste and adjust seasoning with salt and pepper at the end of cooking for perfect balance.
7. Quiche Lorraine
Quiche Lorraine is an upscale but simple batch-cooking dish. Light cheese, eggs, and crunchy bacon are combined in a butter pastry crust.
Cook in batches of handful, cut and serve, and freeze for quick meals. Great for breakfast, lunch, or supper, always providing rich flavor and rich texture.
Having experimented with the first list of recipes, it’s clear that batch cooking is the key to calm evenings and more flavorsome meals. But there’s more ahead these next meals will bring even more variety and convenience into your kitchen.
Quiche Lorraine
This is such a classic. It’s the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.
Ingredients
Main
- 1 stick unsalted butter cubed and chilled, plus more for greasing the pie plate
- 1 1/2 cups all-purpose flour plus more for dusting
- 1/2 teaspoon kosher salt
- 2 large egg yolks
- 2 to 3 tablespoons ice water
- 1/2 pound slab bacon trimmed and cut into “lardons” (1/4-inch-thick by 1-inch-long matchsticks)
- 4 large eggs
- 1 1/2 cups half-and-half
- 1/2 cup whole milk
- 1/4 teaspoon ground nutmeg
- 2 dashes hot sauce
- Dash Worcestershire sauce
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 cups grated Gruyere
- 1/2 cup finely grated Parmesan
- Minced fresh chives for garnish
Instructions
- For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
- Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
- Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
- For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
- Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
- Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.
8. Baked Ziti
Baked Ziti is a rich Italian-American classic and a batch-cooking hero. Pasta, tomato sauce, and melted cheese bake together into golden perfection.
Prepare a large casserole, portion it, and freeze for easy dinners. With minimal effort, you’ll enjoy gooey cheese and savoury sauce any night of the week.
Top with fresh basil before serving for colour and freshness. It’s Italian comfort food made simple.
Baked Ziti
This baked ziti recipe creates a hearty, comforting pasta dish featuring a rich meat sauce with ground beef and Italian sausage, combined with al dente ziti, a creamy ricotta-mozzarella mixture, and baked until bubbly and golden. It’s a perfect meal for feeding a crowd or for make-ahead convenience, offering a delicious balance of flavors and textures.
Equipment
- 1 Large Pot For simmering sauce and boiling pasta.
- 1 Large Mixing Bowl For combining cheese mixture and pasta.
- 1 9×13-inch Casserole or Lasagna Dish For baking the ziti.
- 1 Colander For draining pasta.
- 1 Sturdy spoon or spatula For stirring and combining.
Ingredients
Main
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 large onion diced
- 1 pound ground beef
- 1 pound Italian sausage
- Two 14.5-ounce cans tomato sauce or marinara sauce
- One 28-ounce can whole tomatoes with juice
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 1 pound ziti
- 1 1/2 pounds mozzarella grated
- One 15-ounce tub whole-milk ricotta
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley plus more for sprinkling
- 2 eggs
Instructions
- Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
- Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
- Preheat the oven to 375 degrees F.
- In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
- Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
- Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
- Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
Notes
For optimal flavor, ensure the ground beef and sausage are well browned before draining excess fat; this builds a rich foundation for your sauce. Cooking the ziti ‘not quite al dente’ is crucial, as it will continue to cook and absorb flavors during baking, preventing a mushy texture. Rinsing the pasta with cool water stops the cooking and prevents the eggs in the cheese mixture from scrambling when combined with the warm pasta. Allow the baked ziti to rest for 5-10 minutes before serving; this helps the layers set, making it easier to portion and ensuring a cleaner cut.
9. Stuffed Bell Peppers
Stuffed peppers are healthy and colourful. Peppers are stuffed with vegetables, seasoned beef, and rice and then baked to tenderness.
Their small size allows portioning to be easy. Send them in lunchboxes or serve prepared for the ready meals.
Try adding spice or substitute quinoa for rice, if preferred. These brightly coloured packets show healthy food can be great and convenient too.
Stuffed Bell Peppers
This easy recipe features vibrant bell peppers generously stuffed with a savory mixture of lean ground beef, tender rice, diced vegetables like onion, zucchini, and tomatoes, and flavorful pepper Jack cheese. Baked until the peppers are soft and the cheese is beautifully melted and browned, it’s a wholesome and satisfying main dish, perfect for a family meal.
Equipment
- 1 Baking Dish Just large enough to hold peppers upright
- 1 Large Skillet For browning beef and sautéing vegetables
- 1 Chef’s knife For chopping vegetables and pepper tops
- 1 Cutting Board
- 1 Spatula or wooden spoon For cooking and stirring
Ingredients
Main
- 6 bell peppers any color
- 4 tablespoons olive oil plus more for drizzling
- 8 ounces lean ground beef
- Kosher salt and freshly ground black pepper
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 Roma tomatoes seeded and finely diced
- Red pepper flakes as needed
- 1 cup cooked long-grain and wild rice
- 1 1/2 cups grated pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Notes
For perfectly tender bell peppers, consider blanching them briefly in boiling water for 3-5 minutes before stuffing, especially if you prefer them softer. When browning the ground beef, ensure good caramelization for depth of flavor; don’t overcrowd the pan. For an elevated taste, incorporate fresh herbs like oregano or parsley into the filling, or a splash of Worcestershire sauce with the beef. You can also experiment with different cheese blends, like a mix of cheddar and mozzarella for a milder flavor. Ensure your baking dish is snug to keep the peppers upright during baking. Drizzle with olive oil before covering to prevent drying out and promote a nice roasted finish.
10. Shepherd’s Pie
Shepherd’s Pie is one of yesteryear’s great comfort foods that’s ideal for mass cooking. Vegetables and meat, seasoned with rich additions, are topped with creamy mashed potatoes for a satisfying meal.
Bake in mass in a casserole or individual servings. Freeze, reheat, and have a warm, comforting evening meal whenever.
Its homey flavor is a crowd-pleaser, with comfort and convenience in a single dish.
Shepherd’s Pie
This Shepherd’s Pie recipe features a savory ground lamb and vegetable filling simmered in a rich, herb-infused gravy, topped with a creamy, smooth layer of mashed potatoes. Baked until golden brown and bubbly, it’s a comforting classic, perfect for a hearty meal. The recipe emphasizes proper technique for both components to ensure a delicious and cohesive dish.
Equipment
- 1 Medium Saucepan For cooking potatoes
- 1 Potato Masher
- 1 12-inch Sauté Pan For preparing the meat filling
- 1 11×7-inch Glass Baking Dish
- 1 Rubber Spatula For smoothing mashed potatoes
Ingredients
Main
- 1 1/2 pounds russet potatoes
- 1/4 cup half-and-half
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg yolk
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 carrots peeled and diced small
- 2 cloves garlic minced
- 1 1/2 pounds ground lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen English peas
Instructions
- Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
- Preheat the oven to 400 degrees F.
- While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
Notes
For the potato topping, ensure potatoes are cooked until tender and thoroughly drained to avoid a watery mash. Warming the dairy and butter before combining helps achieve a smoother, lump-free consistency. Don’t overmix mashed potatoes, as it can lead to a gummy texture. When browning the lamb, aim for good caramelization without overcrowding the pan to build foundational flavor. The flour acts as a thickener; ensure it cooks for a minute to remove raw flour taste. For an enhanced topping, consider folding in a small amount of grated Parmesan or Gruyère cheese before baking for a richer flavor and superior crust. The critical resting period after baking allows the pie to set, preventing it from crumbling when served.
11. Roasted Vegetable Medley
Roasted veggie mix is a breeze and nutritious. Bell peppers, carrots, broccoli, and zucchini are tossed with spices, herbs, and oil and roasted caramely.
Make in large tray to serve throughout the week. Use as a side dish, add to salads, or add to grain bowls.
Add chicken or quinoa and it becomes a meal. Easy peasy way of making veggies fun and convenient.
Roasted Kale, Sweet Potatoes, and Broccoli
This recipe creates a vibrant and nutritious roasted vegetable medley, combining the natural sweetness of sweet potatoes with the earthy flavors of broccoli and kale. Seasoned simply with olive oil, salt, and pepper, and finished with a bright lemon zest, it offers a delicious and healthy side or light main course that’s easy to prepare.
Equipment
- 2 Baking Sheets Large, rimmed for even roasting without overcrowding.
- 1 Large Mixing Bowl For tossing vegetables with oil and seasonings.
- 1 Chef’s knife For chopping sweet potatoes, broccoli, and kale.
- 1 Cutting Board Sturdy surface for vegetable preparation.
- 1 Vegetable Peeler For peeling sweet potatoes efficiently.
Ingredients
Main
- 4 small sweet potatoes or two medium (a little under 1.5 lbs)
- 1 bunch broccoli
- 2 bunches curly kale
- juice from 1/2 a lemon
- olive oil
- salt and pepper
Instructions
- Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting.
- Wash sweet potatoes thoroughly. Peel them, then chop into approximately 1-inch cubes. Wash and cut broccoli into small, bite-sized florets.
- In a large mixing bowl, combine the chopped sweet potatoes and broccoli florets. Drizzle generously with olive oil, then season with salt and pepper, tossing until everything is evenly coated.
- Divide the seasoned sweet potatoes and broccoli evenly across one or two large, rimmed baking sheets, spreading them in a single layer to avoid overcrowding.
- Roast for 15-20 minutes, or until the sweet potatoes start to soften and the broccoli begins to tender-crisp and lightly brown.
- While the vegetables are roasting, wash the curly kale. Remove the tough stems and tear the leaves into bite-sized pieces.
- Add the torn kale to the same large mixing bowl, drizzle with a small amount of olive oil, and season with a pinch of salt and pepper, tossing to coat.
- After the initial roasting period, carefully add the seasoned kale to the baking sheets with the sweet potatoes and broccoli. Gently toss everything together.
- Return the baking sheets to the oven and continue to roast for another 8-10 minutes, or until the kale is slightly crispy and the other vegetables are tender and lightly caramelized.
- Remove from the oven, immediately squeeze the fresh juice from half a lemon over the roasted vegetables, toss gently, and serve warm.
Notes
For optimal roasting, ensure your baking sheets are not overcrowded; this allows vegetables to caramelize rather than steam. Use at least two sheets if necessary. Cut sweet potatoes and broccoli into similar-sized pieces for even cooking. Kale cooks faster, so consider adding it later or on a separate sheet to prevent burning. Tossing thoroughly with olive oil ensures even crisping. A touch of smoked paprika or garlic powder can elevate the savory notes. Finish with the lemon juice immediately after roasting for a vibrant lift. For an extra touch, a sprinkle of toasted pumpkin seeds or chopped walnuts adds delightful crunch and healthy fats.
12. Black Bean Enchiladas
Black Bean Enchiladas are a tasty vegetable batch-cooking dish. Tortillas stuffed with spiced beans, cheese, and spices are baked in enchilada sauce until golden.
Bake in a big pan, serve and freeze for future meals. They’re healthy, quick, and a complete crowd-pleaser.
Serve topped with a dollop of sour cream and fresh sprigs of cilantro for a great zing. These enchiladas retain bold flavors with effortless ease.
Butternut Squash and Black Bean Enchiladas
This recipe crafts flavorful butternut squash and black bean enchiladas. Roasted squash and a seasoned black bean mixture fill corn tortillas, which are then smothered in green enchilada sauce and cheese. Baked until bubbly and golden, these vegetarian enchiladas offer a comforting and satisfying meal, perfect for a hearty dinner.
Equipment
- 1 Rimmed Baking Sheet For roasting squash
- 1 Large Skillet For cooking beans and warming sauce
- 1 9×13 inch Baking Dish For assembling and baking enchiladas
- 1 Chef’s Knife and Cutting Board For prepping vegetables
- 1 Box Grater For grating cheese (if not pre-grated)
Ingredients
Main
- 1/2 medium butternut squash peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
- 1/4 cup vegetable oil
- 3/4 teaspoon chili powder plus more for sprinkling
- 3/4 teaspoon ground cumin
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 large onion diced
- One 15-ounce can black beans drained and rinsed
- Three 15-ounce cans green enchilada sauce
- 16 corn tortillas
- 3 cups grated Monterey Jack or pepper jack cheese about 12 ounces
- Chopped fresh cilantro for topping
Instructions
- Preheat the oven to 350 degrees F.
- Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
- Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
- One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
- Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.
Notes
For perfectly pliable tortillas, warming them over an open flame is ideal, but a quick pass in a dry hot skillet or a microwave wrapped in a damp paper towel also works to prevent tearing. Ensure the butternut squash is roasted until tender-crisp; overcooking will make it mushy and difficult to handle in the enchiladas. The resting period after baking is crucial; it allows the cheese to set and the enchiladas to firm up, making them easier to serve without falling apart. For an extra layer of flavor, consider adding a pinch of smoked paprika to the squash seasoning. A drizzle of crema or a squeeze of fresh lime juice just before serving will brighten the dish.
13. Spaghetti Bolognese
Spaghetti Bolognese is a household favorite and perfect for bulk cooking. The slow-cooked tomato sauce with meat, redolent with herbs, is absolutely beautiful served with pasta.
The sauce can be cooked in bulk, chilled and frozen. Reheat and serve over freshly cooked spaghetti for a quick, delicious meal.
Top with Parmesan for ultimate indulgence. The casserole provides classic Italian comfort at its best.
Pasta with Salumi Bolognese
This recipe crafts a robust Salumi Bolognese, combining various cured meats, ground beef, and aromatic vegetables. Simmered in a rich tomato and red wine sauce, it’s tossed with spaghetti and finished with butter and vinegar for a deep, complex flavor. An optional fresh ricotta garnish adds creaminess.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For simmering the bolognese sauce
- 1 Large Pot For cooking spaghetti
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Sturdy Spatula For stirring and scraping the pot
Ingredients
Main
- 4 ounces mixed salumi such as soppressata or finocchiona, chopped
- 1 tablespoon extra virgin olive oil plus more as needed
- 2 ounces country ham or prosciutto ends cut into small cubes
- 8 ounces ground beef chuck
- 1 ounce guanciale or pancetta cut into small cubes
- 2 tablespoons fennel seed
- 1 large pinch chile flakes
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 cup diced onion
- 1/2 cup tomato paste
- 2 cups dry red wine
- 1 28-ounce can tomatoes (whole, peeled), crushed by hand
- 1 tablespoon dried oregano plus more for garnish
- 2 cups chicken stock
- 4 tablespoons butter cubed
- 2 tablespoons red wine vinegar
- 2 pounds dried spaghetti
- Chopped fresh parsley
- Fresh ricotta optional
Instructions
- Finely chop all salumi, country ham or prosciutto, and guanciale or pancetta; dice carrots, celery, and onion.
- In a large Dutch oven or heavy-bottomed pot, render the guanciale/pancetta over medium heat until crisp. Add chopped salumi, country ham/prosciutto, and ground beef chuck. Brown thoroughly, breaking up the meat. Drain excess fat if desired, leaving about 2 tablespoons.
- Stir in fennel seed and chile flakes, cooking for 30 seconds until fragrant. Add the diced carrots, celery, and onion; sauté until softened, about 5-7 minutes.
- Stir in the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly and caramelizes.
- Pour in the red wine, scraping the bottom of the pot to deglaze and release all browned bits. Bring to a simmer and reduce the wine by half, about 5-7 minutes.
- Add the hand-crushed tomatoes, dried oregano, and chicken stock. Bring the sauce to a boil, then reduce heat to low, cover, and simmer for at least 30-45 minutes, stirring occasionally. For deeper flavor, simmer longer.
- While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the dried spaghetti and cook according to package directions until al dente.
- Just before serving, stir the cubed butter and red wine vinegar into the bolognese sauce until the butter is melted and incorporated.
- Using tongs, transfer the cooked spaghetti directly into the bolognese sauce. Toss vigorously to coat the pasta evenly, adding a splash or two of reserved pasta cooking water if needed to achieve a silky consistency.
- Serve immediately, garnished with chopped fresh parsley and an optional dollop of fresh ricotta.
Notes
1. Render the guanciale/pancetta and other cured meats slowly to extract maximum flavor from their fats, which forms the rich base of the sauce. Reserve some rendered fat for later if you prefer a leaner sauce. 2. Ensure meats are deeply browned (Maillard reaction) before adding vegetables; this develops immense savory depth. 3. Cook the tomato paste until it darkens, indicating caramelization and enhanced flavor. 4. Deglaze thoroughly with red wine, scraping up all the ‘fond’ from the pot’s bottom. This is crucial for capturing all the concentrated flavors. 5. Simmer the bolognese slowly for at least 45 minutes, or ideally longer, to allow flavors to meld and deepen. 6. Finish the sauce with butter and red wine vinegar. The butter adds richness and gloss, while the vinegar brightens the heavy flavors, creating a more balanced and vibrant sauce.
14. Cabbage Roll Casserole
Cabbage Roll Casserole does all of the taste of the entire rolls but half the work. Cabbage, ground beef, rice, and tomato sauce are layered and baked into a hearty, savory dish.
Layer in large pan and serve for easy storage. Quick, satisfying, and ideal for families and freezers.
Sprinkle with cold fresh parsley at the last minute to provide a splash of freshness. It is an easy way to have a favorite comfort food.
Nye’s Polonaise Room Cabbage Rolls
This classic recipe guides you through preparing hearty cabbage rolls, a beloved comfort food. Tender cabbage leaves are filled with a savory mixture of ground beef, pork, sausage, rice, and aromatics, then rolled and baked to perfection. A delicious and satisfying main dish, perfect for family meals.
Equipment
- 1 Large Stockpot For boiling the cabbage
- 1 Large Mixing Bowl For preparing the meat filling
- 1 13×9-inch Glass Baking Dish For baking the cabbage rolls
- 1 Cutting Board For preparing and rolling cabbage leaves
- 1 Large Bowl or Basin For an ice water bath for the cabbage
Ingredients
Main
- 1 to 2 heads white cabbage cored
- 1 gallon water or enough to cover
- 2 teaspoons salt
- 1/4 cup white rice
- 2 tablespoons finely diced green bell pepper
- 2 tablespoons finely diced onion
- 3/4 pounds ground beef
- 3/4 pounds ground pork
- 1/2 pound mild pork sausage
- 1/2 pounds cooked smoked bacon finely diced
- 2 tablespoons minced garlic
- 6 ounces tomato ketchup
- 1 teaspoon freshly ground black pepper
- 2 teaspoons fine salt
- 4 ounces grated Parmesan
- 2 eggs
Instructions
- Preheat oven to 300 degrees F.
- Place the cabbage in a stockpot and cover with water. Add salt, bring to a boil, and reduce to a simmer. Cook the cabbage until tender, about 1 hour. When the cabbage is done remove from the pot and cool in an ice water bath. Drain.
- Gently separate the leaves from the head of the cabbage, trying to keep them whole. Keep the inner white leaves for the cabbage rolls themselves and reserve the big outer green leaves to line the bottom of the baking dish.
- Mix all of the remaining ingredients together. Line the bottom of a glass 13 by 9 baking dish with some large green leaves.
- Place 1 white leaf on a cutting board with the stem towards you. Place 4 ounces of meat filling on top of the leaf and fold up stem end first. Fold the sides and the top of the leaf over to form a roll. Place the roll, seam side down, in the baking dish. Continue filling, rolling, and placing the rolls side by side until all the meat filling is used. If you have any leftover cabbage leaves place them on top of your rolls to protect them during cooking.
- Add 1 cup of water to the pan and cover with aluminum foil. Bake for 1 1/2 hours.
Notes
Ensure the cabbage is tender but still pliable for rolling; an ice bath immediately halts cooking and preserves its vibrant color and integrity. For a richer flavor profile, consider substituting the plain water added to the baking dish with a simple, thin tomato sauce (e.g., crushed tomatoes seasoned with a pinch of sugar and salt) to enhance moisture and depth. When forming rolls, carefully shave down excessively thick ribs of the cabbage leaves to prevent tearing and ensure a tighter, more uniform roll. Pack the rolls snugly in the baking dish, seam-side down, to prevent unraveling during baking. A longer, slow bake ensures the meat filling is thoroughly cooked and the flavors meld beautifully.
And there you have it a collection of recipes that are meant to make life easier without making dinnertime dull. From soups and pasta to casseroles and stunning vegetable dishes, these batch-cooking gems are not only food; they’re a recipe for smarter weeks and dinner party fabulousness. By cooking once and eating all week long, you’re living the convenience, flavor, and kitchen attitude life. Stock up, cook smart, and savor every morsel of your stunningly planned week.
