Batch Cooking = Easy Week

This weekend decided to employ my almost two-year-old sous chef and try a new approach to cooking.

Our weeks are crazy. I rush home from work, try to get something decently tasty and healthy on the table for dinner, rush to clean up, do the nighttime routine with Madelyn, then melt onto the couch. I'm sick of rushing.

So we are trying batch cooking, also sometimes referred to as freezer cooking. So far, so good. Granted, cooking with Madelyn is a very messy and often patience-trying exercise, but well worth it to see the fun she has.

Here are a few of the things we whipped up. I do have a few pictures but I'm too lazy to get up and download them. Sorry. Lazy bum here.

First we made this white chicken chili. Madelyn and Matt both loooove this. I put half of it in the fridge for dinners and lunches this week and froze the other half in a ziploc freezer bag for later on in the month. All I'll have to do is move it to the fridge the morning we want to eat it and not rush over to the microwave to heat it up. Brilliant.

Next I made a batch of these muffins using fresh blueberries. Again, I kept half in the fridge for breakfasts and froze the other half. This blog has a TON of freezer recipes, tips, meal plans, etc. This wonder woman actually does all of her cooking for the month in one day. I find this staggering but inspiring.

Then we made this pasta bake. I love this because Madelyn gobbles it up-spinach and all.

I also seasoned some ground turkey for salads and tacos. These items along with what we already had in our freezer (tilapia, ground beef, veggies, potstickers,etc) should get us through the next few weeks. With our new budget challenge I'm trying to use everything we have before we make another big trip to the grocery store.

I also have a few other recipes on my radar I'd like to make in the coming weeks to freeze and reheat.

Christi's taco soup and homemade granola

Spinach feta turkey burgers

And a whole bunch of pre-marinaded chicken that you just have to thaw and grill. This would be great to have on hand for salads, fajitas, wraps, etc.

Oh, and maybe some pineapple zuccini bread from Katie Lee's first cookbook that I LOVE.