What is your favourite recipe to batch cook and then freeze?

Chicken casserole; chicken curry; vegetable curry; chilli; bolognese sauce, shepherds pie base (I freeze it without the potato); ham hock and lentil soup. Home made fish cakes.

Beanjar.
I do it in a slow cooker. A mix of haricot and butter beans (dried and pre soaked). Onions herbs chopped carrots seasoning. Any kind of meat or bone, I opt for belly pork.
This turns into a delicious meal which can be frozen into portions.

fancythat

She says tired of making ready meals.
I took her at face value.

Tired of buying ready meals, not making them

She says tired of making ready meals.
I took her at face value.

fancythat

Nice idea for a thread.

But I think the op wants the actual recipes.
Of 6 ingredients or less.

I wonder why?

All the above are good, and simple to make. I also do curries and a favourite, Afrcian Stew, which is slightly spicy and has peanut butter in it - yum yum.

20% fat beef mince cooked and made into freezable portions for my dog. Sometimes add kibble before freezing.

Instead of making soup with stale vegetabl make vegetable curry.
Recipe Collecction of tired and aging veg chopped small, I jar curry paste, onions. a little cooking oil, (4 ingredients). Chop and fry the onions in a slow cooker. Add sauce, stir in vegetables. bring to boil. Cook for approximately an hour. batch and freeze.

Just off to do just that, with the added variation of adding a couple of pots of vegetables in the freeer that could do with being used up.

I blitz some sun-dried tomatoes and garlic, with a splash of red wine in my blender, along with a dollop of red pesto or fresh basil if I’ve got it. I sometimes add some tinned tomatoes or fresh ones (skins removed) for good measure. Freeze it and when defrosted add peppers, mushrooms and anything else I have to hand to make a quick sauce for pasta. No quantities as it’s never an exact science, more a “make it up as I go along” kind of a thing!

Nice idea for a thread.

But I think the op wants the actual recipes.
Of 6 ingredients or less.

Mince pies. I made 7 dozen. I make my own mincemeat, pastry and butter topping. They take so long to do, I only do it once a year ha ha.

Red cabbage, freezes beautifully.

Fish pie made with LOTS of parsley.

I hate any dish made with minced beef .,but I have made cottage pies and lasagna in the past .
Eventually my vegetarian pasta become more popular than meat ones .
I used to batch cook fish pies made with a variety of fish and topped with creamy mashed potato .
I make curries frequently and pork and lamb freeze better than chicken.

Chilli and curry is easy to make more of and then freeze.
Pastry is a good one to have ready done to take out of the freezer.
Home made soup freezes well in portions.

I am just restocking my freezer, now all my belongings are out of store and in our new home. I made bolognaise sauce yesterday. I will make moussaka base today, and venison stew tomorrow, which will be frozen ready for the days over Christmas for when DS and family arrive.

My freezer always has some bolognese sauce, or just a mince base, which can become cottage pie etc.
I do a batch of stew in the slower cooker eg pork, chicken, sausages, beef plus veg and portion out.
Meat balls in home made sauce taste much better after being frozen.
Fish pie is another standby.

What we call in this house ‘school dinner mince’ though it’s really nothing like it - red lentils and a lot of finely chopped veg added.

With the addition of tomato puree, Italian style herbs and garlic, some then turns into bolognaise sauce.

Another lot - chilli powder, paprika, tomato purée and kidney beans added - = chilli, with rice or in tortilla wraps.

I don’t have a big freezer so don’t actually batch cook anything else, though I do ‘batch make’ burgers, just minced beef and onion - 2 for dinner, 2 wrapped separately in foil for the freezer. Very quick and easy.

Not a specific recipe but I thought I would share this……
Whenever I cook minced steak I always sear it to remove excess fat, so now I buy the minced steak in larger quantities (from the butcher rather than supermarket) , sear the whole lot, drain it off and freeze after portioning.
Then when we want mince & onions, a chilli, spag bol, lasagne etc the meat is ready to use………sorted!

Butter chicken, chicken and tomato curry, regular, chilli, paprika chicken, creamy sausagemeat pasta sauce, tomato and basil sauce, sausage casserole.

As meat comes in 1lb/500gm packs, whatever recipe I aam making, I use one pack of meat. That produces one meal for immediate consumption and a couple in the freezer for later.

I am the same Grandmattie. Most of my meals if not veggie are, pork or beef mince or chicken based. Today I am going to freeze 8 portions mashed potatoes and make 4 chicken curries and freeze 3., Tomorrow 4 beef and onions pies, freeze 3.. I end up cooking just two days, having a frozen meal 3 times and the other 2 either out or quick, like omelette or salmon pasta with broccoli.

Since I’ve been alone, I haven’t been able to cook for one. So whatever I make, be it curry, ragu or stew, I have at least 3 extra portions. I freeze them and have a lucky dip meal when on3 is defrosted…

One of my favourite recipes to batch cook and freeze is dumplings or gyozas. They’re perfect for making in large quantities, and once wrapped, you can freeze them uncooked on a tray and then store them in freezer bags. Whenever you need a quick meal, just cook them straight from frozen.

I also love batch-cooking soups, curries, and noodle dishes because the flavours actually improve after freezing. They’re easy to portion, reheat well, and make busy weeknights much more manageable.

Diced pork with root veg and apple is a lovely wintery stew. you can add some cider if you like.