Make it and Save it

Blog originally posted through WellCats Newsletter

For many of us, choosing healthful foods all throughout the week can be a big challenge. Unexpected schedule changes, long hours at work, and feeling drained at the end of the day can make fast, convenient, low maintenance foods seem quite appealing. It can feel impossible at times to manage all of life’s demands and put a healthy meal on the table for the family. However, all is not lost! There are many simple ways to keep your sanity and provide healthy meals your entire family will love.

One practical tool for those on the go is to get cozy with bulk cooking. Cooking in larger quantities that can be frozen or consumed throughout the week can be a wonderful way to save time in the kitchen, cut back on food waste, and always ensure that there is a healthy meal option waiting for you at home. The key with any bulk cooking is knowing what you can and cannot freeze. The good news is that you can freeze almost any food! The bad news is that not all foods freeze well, and therefore you may not always walk away feeling pleased with the quality of certain foods you prepare and freeze (lettuce, for example). But with a little guidance, anyone can successfully navigate the world of bulk cooking with ease. Check out our tips below for some easy ways to cook food in bulk that will leave you excited to make it and save it!

1. Set a Date with Your Kitchen – The best way to get comfortable with bulk cooking is to dive right in! Start by setting aside 1-2 hours on ONE day of your choosing during the week to prepare your bulk meals. (Sundays are often a good day for those with busy weekday schedules.) Pick your recipes and have all your ingredients ready so that you don’t get frustrated or delayed by missing items. If you feel overwhelmed by what meals to make for a bulk cook, start by picking one type of meal – for instance Dinners. Cook all your dinners for the week and then try for other meals as well once you get the hang of it. Don’t forget to put on good music, have on your favorite TV show, or cook with your spouse or child. It’s ok to make bulk cooking a fun experience!

2. Have all your supplies ready – when cooking in bulk, you often end up needing more supplies than your realize. This can include mixing bowls, cutting boards, measuring cups, a blender, freezer safe Ziploc bags, airtight glass containers, and other Tupperware containers. Bulk cooking can also sometimes make your kitchen a disaster zone, so don’t forget cleaning supplies!

3. Know the Basics: Soups, Stews, and Casseroles - If you are a novice bulk cooker, start out by trying your hand at tried and true bulk staples. Soups, Stews, and Casseroles are generally easy to prepare, retain their flavor after they have been stored, and are good options if you want to bulk freeze or simply have them again for a few days after they’ve been prepared. Check out our recipe for Creamy Artichoke Soup, a savory soup that is perfect for bulk cooking!

4. Bulk Cooking Can Have Range – so many items can be cooked in bulk! Once you feel comfortable, try venturing out into healthy pasta/dipping sauces, marinated meats and poultry, veggie chilis, and meat or vegetable fillings for easy tacos. You can even package up meal kits with sliced vegetables prepped for cooking fajitas, stir-fries, or for grilling. These can be stored in the fridge for a couple days to keep easy cooking options handy or can be frozen and pulled out as the need arises.

5. Prepped Vegetables and Fruits are Friends of Bulk Cooking – healthy add ins like fruits and veggies are perfect for bulk. Simply prepping fruits and veggies by peeling, slicing, and chopping them will save lots of meal prep time during the week and can provide easy snacks that are ready to go in any lunch bag!

Creamy Artichoke Soup

4-6 SERVINGS

Nutrition Facts per Serving:

Calories: 143-215 Protein (g): 6-9.5

Fat (g): 7-10 Carbohydrate (g): 20-30

Ingredients

2 tbsp Extra Virgin Olive Oil

2 Leeks, white only, chopped

2 clove minced garlic

1 small potato peeled and chopped

1, 8oz package of fresh, frozen, or canned artichoke hearts

2 cups chicken or vegetable stock

½ tsp salt

¼ tsp black pepper

2tbsp + 1/3 cup mascarpone cheese (optional)

2 tbsp chopped chives Instructions:

1. Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

2. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.

3. Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.