Batch Cooking #2 | Meal Planning


Hey, you!


First of all, thank you for the wonderful feedback I received on the first Batch Cooking article (click here) I posted earlier this month. I see that more and more people are interested regarding this and I'm super excited to continue this series.


So now that you have a global idea of what Batch Cooking is, let's focus on the first step - Meal Planning.



What do I have in my kitchen?


In my case, I have:

-stove

-oven

-refrigerator

-Thermomix

-manual food chopper

-microwave

-blender

-2 frying pans (1 medium, 1 large)

-4 pots (1 small, 2 medium, 1 large)

-glass containers, jars, and bowl

-freezer bags



Here's what I take into consideration when meal planning:


-what we want to eat

-our work / school schedule (the Husband regularly changes work shifts)

-prepare a basic preparation for different dishes

-use seasonal vegetables and meat I can use in different dishes

-my kitchen appliances and tools


For more ideas, please check out the first article (click here).



Some ideas:


Large Pot: Tomato Meat Sauce - for Hachis Parmentier, Pasta with Tomato-Meat Sauce)

Medium Pot: Couscous

Medium Pot: Chicken Afritada

Small Pot: Steamed Green Beans

Bowl: Crabstick Stuffing for Samoussa

Oven: Roasted Vegetables

Oven: Baked Chicken

Frying Pan: Fried Pork Chops

Thermomix: Creamy Mushroom Soup



Here's how the final Meal Plan looks like:



We usually eat leftovers on Saturday or thaw a previously frozen meal.

Sunday is my Batch Cooking day, but I also like to cook something special for lunch.


So what do you think of meal planning?

If you practice meal planning, how do you organize yourself?



xoxo Elodie





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