In a busy person’s utopia, you would be able to combine what you know about eating for good health with Jetsons-style technology. You provide the vegetables, whole grains, fat, protein, herbs, and spices — and a well-trained robot (with great knife skills and a sophisticated palate) does the rest. In the real world, there’s batch cooking: cooking large amounts of a dish so that you can eat well every night without having to reinvent the wheel. A few backup meals in the freezer can cut last-minute scrambling to get a nutritious dinner on the table — and reduce the number of times you give in and resort to ordering pizza. Either carve out time on the weekend and make a few dishes, or double recipes on your cooking nights. You can store extras in the fridge for the coming week, or freeze portion-sized containers for later. Take advantage of the fact that some foods, like soups, sauces, stews, casseroles (including lasagna), bread, muffins, and so on, are particularly freezer-friendly. But don’t trust your memory when storing batches: Date and label everything.
“Batch cooking can save time, money, energy, and sanity." says Cleveland Clinic nutritionist Amy Gannon, RD.