Even with a list of simple, homemade meals (I share more about those here), there are still a few things that have regularly tripped me up.
I have:
- forgotten to thaw meat
- realized too late that beans needed extra time
- run out of broth
- or simply not start dinner early enough
And suddenly, even an easy meal didn’t feel so easy.
A Simple Shift
Almost by accident I found a simple solution. When preparing for a camping trip I precooked portions of our meals. It made things so much easier! I realized I could have this convenience at home, too.
Instead of trying to stay on top of everything each day, I started preparing a few things ahead of time in larger batches and storing them for later.
It wasn’t complicated — just a small shift that made weeknight cooking much more manageable.
Why Batch Cooking Helps
Batch cooking turns a full cooking process into something much simpler later on.
Instead of starting from scratch, dinner becomes more of a “heat and assemble” process.
It’s a bit like convenience food — but without the cost, and with full control over the ingredients.
In one afternoon, I can prepare enough meat or staples for several future meals, which takes a lot of pressure off during the week.
What I Like to Batch Cook
I don’t try to do everything at once. I just focus on a few simple items that I know we’ll use often.
Meats
Pork roast
Slow roasted, shredded, and frozen in meal-sized portions. It works well for barbecue sandwiches, simple dinners with potatoes, or seasoned for tacos.
Ground meat
Cooked in bulk, crumbled, and frozen in one-pound portions. Easy to use later for tacos, soups, or casseroles. I also like to form and freeze burger patties between sheets of parchment paper.
Chicken
Cooked and shredded or sliced, depending on how I plan to use it. It’s easy to add to simple meals throughout the week.
Pantry Staples (Prepared Ahead)
Beans
Cooked in larger batches — sometimes seasoned, sometimes plain — and frozen in portions that are ready to use in meals or soups.
Rice
Cooked in bulk and frozen in meal-sized portions. It reheats well and makes quick meals much easier.
Broth
Made from chicken bones whenever possible and stored for later use. Having broth on hand makes soups and simple meals much easier to pull together.
A Simple Way to Start
If this feels like too much, start small.
Look at your regular meals and choose just one or two things that would make the biggest difference if they were already prepared.
You don’t need a full freezer — just a few helpful pieces in place.
Even preparing one item each week or every other week can build up a nice supply of ready-to-use ingredients over time.
It’s much easier to batch cook when you already have a well-stocked kitchen to work from (I’ve shared my basic pantry staples here).
Making Space for What Matters
One batch cooking session can provide enough for several meals later on.
And having those “ready to go” options creates a little more breathing room in the day. Batch cooking is now something I intentionally work into my weekly kitchen rhythm.
It makes it easier to linger a bit longer over a project, spend time with your children, or stay at a playdate without worrying about getting dinner started on time.
A More Manageable Approach
Batch cooking doesn’t have to be complicated or time-consuming.
It’s simply a way of doing a little extra at the right time so that everyday cooking feels easier later.
And those small efforts add up to a kitchen that works with you — not against you.