Batchcooking dinners with quick recipes for the whole week

There are different ways to organize and prepare food to ensure you eat healthy, but batch cooking is the most fashionable and most commonly used method. The word “batch cooking” means “to cook in batches” and actually means advance the cooking of the weekly menu. The most common is to dedicate one day, usually Sunday, and cook the dishes or their bases for the next few days.

Batch cooking, like everything else, takes a bit of practice and it’s best to do it little by little. To begin with, for example, it is not necessary to prepare all the meals. Can choose the meal of the day that stresses us out the mostfor example breakfast, snacks or dinners, and bring forward only this meal and make the rest fresh every day.

And how During the week, dinners are usually the most stressful.in this post I present an example of a weekly batch cooking menu with all the dinners of the week, delicious, easy and that the whole family will love.

Weekly batch cooking of dinners

The idea is dedicate 1 hour of preparation on Sunday to be able to prepare weekday dinners in just 10-15 minutes. You will first find the instructions to make the batch cooking, with the ingredients and preparations that you will use the day of cooking. Then I will propose a dinner menu for weekdays in which you can take advantage of the preparations from batch cooking and thus have dinner ready in no time.

List of preparations and ingredients

These are the basic preparations that we are going to leave ready to use during the week when preparing our dinners:

1 tray with baked vegetables Cooked quinoa Baked tofu Parsley and cashew pesto Washed fresh vegetables

Ingredients (2 people):

For the baked vegetables

1 potimarron squash 2 red peppers 3 red onions oil salt

For the baked tofu:

500g firm tofu 2 garlic cloves 4 tablespoons tamari 1 teaspoon smoked paprika 1/2 teaspoon cumin 4 tablespoons olive oil a dash of cayenne

For the pesto:

1 bunch of parsley 1 clove of garlic 1 tablespoon nutritional yeast 4 tablespoons toasted cashews 6 tablespoons olive oil salt black pepper 1/2 teaspoon lemon juice

To cook the quinoa:

3/4 cup of quinoa (about 150 g)

To leave the vegetables ready:

4 kale leaves 6 buds

Batch cooking preparation:

First prepare the vegetables for the oven. Preheat the oven at 200 degrees. cut the pumpkin in half. Remove the seeds, cut into cubes and place on a baking sheet Remove the seeds from peppers and cut them into pieces. peel the onions and cut into julianas. Place all the vegetables on a baking tray, season with salt, spray with oil and bake 30-35 minutes until cooked. Let cool and store the vegetables in a glass container in the fridge. Now prepare the tofu. Dry the tofu well and cut it, first in half and then into 0.5cm slices. Peel and mince the garlic. In a plate, mix the tamari, garlic, oil and spices. Bathe all the tofu slices well on both sides. Place the tofu on a baking tray, pour the rest of the marinade on top and add to the oven along with the vegetables. Cook 25 minutes. Let cool and store in the fridge Cook the quinoa. Place 0.75 cup of quinoa (about 150 g) in a pot along with 1.5 cup of water (double volume) and a pinch of salt. Bring to a boil, cover and cook until the water evaporates. about 15 minutes. Let cool completely and store in a container in the fridge prepare the pesto. Blend all the ingredients and check the taste. Add more oil if necessary. Store in a glass jar covered with a thin layer of olive oil in the fridge. Prepare the green leaves. Wash the kale, remove the center and chop. Remove the lower part of the hearts and wash them. Wet a cotton kitchen cloth with water, wrap the vegetables and store in the refrigerator.

5 quick dinner recipes based on batch cooking

Below you will find a dinner proposal for each day of the week. Each recipe takes advantage of some preparation from batch cooking and is prepared in 10-15 minutes.