Batch Cooking and Freezer Meals to Save Time and Money
Cooking in batches means homemade meals are always ready. Learn which foods freeze well, how to portion and label them, and how to reheat safely.
The short version
- Batch cooking reduces waste and makes healthy meals more convenient.
- Soups, stews, casseroles and cooked grains freeze well.
- Label every container with the contents and date.
In this guide
On days when you feel tired or busy, it is tempting to skip meals or rely on takeout. Batch cooking solves that problem by giving you a freezer full of homemade meals ready to heat. It also helps you take advantage of grocery sales and reduces food waste.
How batch cooking works
Set aside a few hours, perhaps once or twice a month, to prepare several recipes in larger quantities. Divide them into individual or two-person portions, then refrigerate what you will eat in the next few days and freeze the rest.
Foods that freeze well
- Soups and stews, such as vegetable, bean, lentil, chicken and minestrone (pasta is best added when reheating)
- Chili
- Casseroles, such as baked pasta or shepherd's pie
- Meatballs and meatloaf
- Cooked grains like brown rice and quinoa
- Cooked beans
- Pasta sauces
- Muffins, pancakes and breads
- Burritos wrapped individually
Foods that do not freeze as well
- Raw salad greens, cucumbers and other watery vegetables
- Cooked eggs on their own (they can become rubbery)
- Cream-based sauces, which may separate
- Fried foods, which lose crispness
- Cooked potatoes in soups, which can become grainy (mashed potatoes freeze better)
Batch cooking tips
Start small. Choose two or three recipes the first time.
Pick recipes that share ingredients, like chopped onions, carrots and celery, so you can prep them all at once.
Cool food quickly before freezing. Divide hot food into shallow containers and refrigerate within two hours.
Portion for one or two. Single servings thaw faster and prevent waste.
Use the right containers. Choose freezer-safe containers or bags. Leave a little space at the top for liquids to expand. Press air out of bags.
Label everything. Write the name of the dish and the date. You might also note reheating instructions.
Freeze flat. Freezing soups and sauces flat in bags saves space and helps them thaw faster.
Keep an inventory. A simple list on the freezer door helps you remember what you have.
How long do frozen meals keep?
Food kept at 0 degrees Fahrenheit stays safe indefinitely, but quality declines over time. Most cooked dishes taste best when eaten within two to three months.
Thawing and reheating
- Thaw meals overnight in the refrigerator, or use the microwave's defrost setting.
- Never thaw food on the counter.
- Reheat until the food reaches 165 degrees Fahrenheit, checked with a food thermometer.
- Bring soups and sauces to a boil.
A sample batch cooking session
- Start a pot of vegetable bean soup.
- While it simmers, bake a tray of turkey meatballs.
- Cook a large pot of brown rice.
- Make a batch of whole-grain muffins.
- Portion, cool, label and freeze.
That one session can provide a variety of meals for the coming weeks.
Make it social
Consider batch cooking with a friend or neighbor. You can share ingredients, divide the work and swap meals for more variety. Some community centers and places of worship host cooking groups that do exactly this.
