It’s quite simple: If I want to spend more time at the gym during the week, I need to reduce the time I spend in my kitchen. The solution for this is equally simple: batch cooking on weekends. But making this approach work is not quite as simple as it seems. At least not for me.
Last weekend I attempted to prepare some food for the work week, but things didn’t quite work as well as I had hoped.
Breakfast is not an issue, at least. I use store-bought bread and toppings and need only a few minutes to assemble my sandwiches the night before.
On Sunday I cooked a big batch of brown rice. I froze one half and kept the other half in my fridge. So far, so good, but plain rice is not really a complete meal.
I also made a pot of my favorite curried squash soup. The resulting batch was smaller than I thought, just two or three servings.
Later that night, I fried up a batch of vegetable pancakes. We had some for dinner on Sunday night, and I packed the leftovers for my husband to enjoy on Monday. Yes, there’s another mouth to feed in my house.
Oh, and I also baked some chocolate cookies! Which I also gave to my husband. I’m spoiling that guy.
In the end, I spent a lot of time in the kitchen, and ‘sacrificed’ a good portion of my Sunday night. But I not nearly have enough food ready to last the entire work week!
Conclusion: weekend meal prep is a great idea, but I need to work on the implementation.
Next weekend, I plan to prepare a big batch of a hearty, filling stew, and also roast a bunch of vegetables. I also should freeze more stuff. I have a rather large freezer in my basement, and I really need to use it more.
Do you prepare your food on weekends, too? Or do you prefer to cook every night?