Treat yo’ (future) self.
Alice Mongkongllite / BuzzFeed
Instead of spending hours at the stove and with the dishes, or giving up on your best-laid plans and grabbing McD's on the way home, you should batch cook — or cook enough for several meals so that you can save some for later. The recipes below are designed to make 6 to 10 servings, so that you can eat tonight and later in the same week. Most are also freezer-friendly, so you can even eat them later in the season.
Stew a vegetarian chili that feeds a table of six with just five ingredients.
Freeze the leftovers in muffin tins and separate the servings into baggies. When you are ready to defrost them, the smaller volumes will heat up a lot faster. Don't forget to let your leftovers cool before freezing them so that you aren't warming up the freezer.
Get this vegetarian chili recipe on Minimalist Baker. If you're a carnivore, here is a 5-ingredient chili that answers the question, "Where's the beef?"
Build "meal components" if you want to prep breakfast, lunch, and dinner for the week on Sunday.
Nutrition Stripped recommends cooking foods dry and adding sauces, dressings, or seasonings later to avoid making them soggy.
Nutrition Stripped
via BuzzFeed/Food
