Nothing good can come when you’re tired and rushed and the only food you have on hand is a half-empty box of crackers and a tea bag. Batch cooking makes life a whole lot easier. With food for the week prepped and ready to eat, you’ll never again be caught staring into the abyss of an empty fridge.
We recommend getting some rice, tortillas, romaine lettuce, fresh vegetables, canned beans, eggs, and frozen, cooked shrimp to mix and match with these recipes.
Soup: Enjoy as a starter, a mid-afternoon snack, or even a main meal by stirring in some canned black beans or cooked shrimp. Pack for lunch in a thermos with some of the chicken, or do the steak and veggies on the side with a tortilla to wrap them up.
Chicken: Double the chicken recipe and use it for more than just nachos. Think lettuce wraps, quesadillas, fajitas, or over a baked potato and roasted veggies.
Steak and veggies: Since you have the oven space, prep two sheet pans worth of this recipe. Turn extras into steak sandwiches or soft tacos, or chop all the ingredients to use as an omelet or frittata.
Sauces: Use them with both the steak and chicken recipes and as a crudite dip, a sandwich topper, a sauce for nachos, or in a rice bowl.To make a bowl, layer cooked rice in a deep dish, top with torn lettuce, chicken or steak, and then spoon on pico de gallo and some of the creamy yogurt sauce.