Making Healthy Eating Easier: Batch Cooking

By Robyn Priebe
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Anyone who has met me at Green Mountain at Fox Run knows I’m an obsessed with batch cooking and freezing.  The last thing I want to do at the end of the day is prepare dinner, so I do it on the weekends.  Here are the things I love about batch cooking:

  • Dinner is ready in 5 microwave minutes.
  • I know exactly what went into my frozen meal because it was made by moi.
  • Portions are easier to deal with since I freeze single servings.
  • My husband and I can eat two totally different meals, since my freezer is PACKED with many different options.
  • It makes it easier to increase your intake of a specific food group, say perhaps, veggies??

If you want to experiment with batch cooking, here are a few tips:

  • Organize your freezer – I keep plastic bins in my freezer for each food group.  It’s much easier to find items that way.
  • Freeze individual portions so you don’t have 12 servings of something stuck together (I like using muffin tins to freeze grains, soups, fruit compote, etc.. since they hold about 1/2 a cup).
  • Focus on a different food group each weekend so you have all that’s needed for a balanced meal, using the Green Mountain Plate Model.
  • Keep items simple and season AFTER you reheat.  That way you don’t get bored with eating the same thing over and over.  Herbs, spices, salsas, vinaigrettes, and pestos (which can be frozen in an ice cube tray) are good things to have on hand in order to doctor up your pre-cooked grains and proteins.

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