When it comes to managing our time, dietary preferences, and budget, many of us are turning to bulk cooking recipes for health. It’s a great way to make sure you get enough nutrition in your diet with a busy life.

Not only does this method offer a way to ensure you’re eating homemade, nutritious meals throughout the week, but it can also save significant amounts of money and reduce food waste. With bulk cooking, you can make large quantities of meals and then store them in portion-sized containers to enjoy later. Meal prepping makes life easier.

Whether you’re a busy professional, a parent juggling kids and work, or someone looking to streamline your kitchen routine, these bulk cooking recipes will become your best friend. We always say that as long as you’re making a mess, you might as well get all you can out of it. It takes as much time to clean up a small pan as it does a big one and have stuff to stash in the fridge or freezer for another meal (or two or even 4)

Bulk cooking meals

Benefits of Bulk Cooking:

1. Economic: Buying ingredients in bulk is often cheaper, and cooking in bulk can also cut down on the number of trips you need to make to the grocery store, saving both time and gas money.
2. Time-saving: One bulk cooking session can yield meals for days or even weeks. Imagine the luxury of coming home and having a meal ready to heat and eat without the daily preparation, cooking, and cleaning.
3. Healthier Choices: When you prepare your meals, you have complete control over the ingredients. This means no surprise additives or unhealthy ingredients.
4. Reduces Stress: No more last-minute panic about what to cook for dinner. Your meals are pre-planned and ready to go.
5. Minimized Food Waste: Bulk cooking encourages the use of all the purchased ingredients, leading to less food being thrown out.

Tips for Successful Bulk Cooking

• Planning: Create a menu for the week (or longer) and compile a grocery list to ensure you have everything you need.
• Storage: Invest in good quality, durable, and reusable containers. Consider both fridge and freezer storage.
• Label Everything: Clearly label containers with the date and contents. This way, you always know what’s inside and when it was made.
• Rotate Meals: To keep things interesting, rotate through different meals so you don’t get tired of eating the same thing.

Recipes for bulk cooking

Now that we’ve covered the basics of bulk cooking, it’s time to dive into some delicious, easy-to-make recipes. We’ll explore dishes from various cuisines, ensuring you never get bored with your meal choices. Whether you’re into comforting casseroles, savory stews, or health-packed salads, there’s a bulk recipe waiting for you. So, roll up your sleeves, and let’s embark on this bulk cooking journey together!

Here are some bulk cooking recipes that are both delicious and storage-friendly. Each of these can be easily divided into portions and stored in containers for later use.

Hearty Vegetable Lentil Soup

Ingredients:

• 2 cups dried lentils, rinsed and drained
• 8 cups vegetable broth
• 3 carrots, diced
• 3 celery stalks, diced
• 2 potatoes, cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp cumin
• 1 tsp thyme
• 2 bay leaves

Instructions:

1. In a large pot, sauté the onion and garlic until translucent.
2. Add carrots, celery, and potatoes. Cook for 5 minutes.
3. Add the lentils, diced tomatoes, and vegetable broth.
4. Add seasonings.
5. Let it simmer for about 45 minutes or until lentils are tender.
6. Remove the bay leaves before serving.

Chicken and Broccoli Casserole

Ingredients:

• 4 cups cooked chicken, cubed
• 4 cups broccoli florets
• 2 cups cooked rice
• 1 can (14 oz) cream of chicken soup
• 1 cup sour cream
• 2 cups cheddar cheese, shredded
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cream of chicken soup and sour cream.
3. Add in the chicken, broccoli, rice, and half of the cheese. Mix well and season with salt and pepper.
4. Pour the mixture into a large casserole dish. Top with the remaining cheese.
5. Bake for 30 minutes, or until the casserole is bubbly and golden.

Chickpea Spinach Curry

Ingredients:

• 2 cans (14 oz each) chickpeas, drained and rinsed
• 4 cups spinach, washed and chopped
• 1 onion, diced
• 2 tomatoes, chopped
• 3 garlic cloves, minced
• 1-inch ginger, minced
• 2 tsp turmeric
• 2 tsp cumin
• 2 tsp coriander powder
• 1 tsp chili powder
• 2 cups coconut milk
• Salt to taste
• 2 tbsp oil

Instructions:

1. In a large pot, heat oil and sauté onions until golden.
2. Add garlic and ginger, sauté for another 2 minutes.
3. Add the tomatoes and spices, and cook until the tomatoes are soft.
4. Add chickpeas and coconut milk. Allow it to simmer for 10 minutes.
5. Stir in the spinach and cook until wilted.
6. Season with salt and serve with rice or flatbread.

Remember, the key to bulk cooking is ensuring your food is stored correctly. Allow foods to cool to room temperature before refrigerating, use airtight containers, and label with the date and contents. If you’re freezing dishes, make sure to defrost them in the refrigerator overnight before reheating.

Here are some more great bulk recipes to fill your fridge or freezer with meals:

• Bulk Freezer Homemade Meatballs
• Big Batch Bolognese
• Cook 1 Pork Roast, Make 5 Meals
• Cook a Whole Chicken, Make 3 Meals
• Classic Beef Stew in Red Wine
• Instant Pot Turkey Breast