Does anyone batch cook on a weekend for meals for the following week?

[QueenOfIce]

I'm thinking of starting to batch cook on a Saturday and put mon-fri meals in those little boxes and either freeze or refrigerate.

I am so fed up off cooking, planning each meal and shopping, dh does cook but he's not great. We like pretty healthy foods I'm not a pasta fan at all.

If you also do this what sort of meals do you make and does it ruin the nutritional value very much when you reheat?

We don't always batch cook on a weekend but we often cook double on the night we are doing it. For example, tonight we are having curry, I am making it for 4 instead of for 2. I sometimes don't have half a day at the weekend to do it and this way it takes no more extra time.

Saying that last weekend was quiet so DH done some batch cooking.
He made:
Lentil soup
taco mince
meatballs in tomato sauce
chicken fajita innards

Salmon and broccoli fish cakes
Tomato Quiche
Moussaka
Chilli con carne
Fish pie
Bean burgers

Yep, I do. This week I've done beef bourginon, bolognese, chicken in red wine sauce (in the slow cooker), leek and potato soup.

Lots of good ideas, thank you

Rather than set aside a whole day, I just make masses every time I cook which generally leaves at least one meal for the freezer, alternate that with quick meals eg jackets / omelettes / chicken Kievs etc then by the end of the week you'd have 3 freezer meals..

Makes it less of a chore IMHO

I'm also one for cooking double when possible.

That said, I've done batch of carrot & lentil soup and batch of veggie chilli this weekend, both for freezer. Batch-cook-reheat works best for 'wet' things like stew, chilli, mince etc.

Part-baked rolls/baguettes freeze really well and bake from frozen - that's a good option to make eg soup or stew in to a hearty dinner and even easier than potatoes or rice. Also the pre-cooked rice or grain pouches are good (if pricey) to serve alongside as instant "proper" dinner.

Do you all take them straight from the freezer and reheat or do you need to take them out the night before?

I don't have a set time to batch cook but when I cook I always do huge quantities in massive pots that freeze into loads of portions. I then do another load as and when I run out. Ikea do huge pots which aren't that expensive. Make sure it is one that goes in the oven as well as on the hob. For example I make a chili that would separate into 4 meals for 4 people and may even stretch to a couple of single portions too. For this I would use 3 of the huge packs of mince from tesco, about 4/5 tins of kidney beans, probably 7/8 tins of tomatoes and bulk it out with a tin of lentils or tin of mashed carrots as well as lots of the mushrooms and onions..
As well as other pp's suggestions, I also batch cook cheese sauce so I can make a quick macaroni cheese or can add to batch cooked Bolognese to make quick lasagne.

I reheat from frozen! I add water to taco mince but everything else is fine (curry, bolognese etc) I wouldn't recommend heating cheese sauce from frozen though as it went a bit Lumpy...think I did it for too long. I freeze cheese sauce in freezer bags and defrost in warm water before putting in a pan to heat up.

I batch cook mainly for the kids, but I batch cook and freeze:

Plain pasta
Pasta chicken and bacon in a tomato sauce
Shepherds pie
Chilli
Several different types of curry
Mashed potato
Sausages
Spaghetti Bol
Chicken gumbo

I also use the microwave rice and micro baked potato too as it’s quicker.

I generally reheat from frozen, at least this way I know the kids get a home cooked meal. I go in fits and starts with the batch cooking. Sometimes I’m really motivated to do it other weekends I can’t be arsed

Ohh I forgot stews, meatballs or I over cook meals and set aside what’s left over. One pot things are generally good

Thanks all, I was thinking more along the lines of those food delivery type things, so cook 5 days worth of meals put them in those portion boxes and either freeze or refrigerate.

I do often make double but I am sick of cooking most nights!