5 Fall Batch Cooking Recipes You Should Try Now

Batch cooking is an easy process of preparing multiple meals at once, usually in large quantities, to stock your freezer or fridge with homemade options ready to reheat later.

It’s a top-notch way to save time and money while making sure you have healthy, home-cooked meals ready to enjoy. Let’s check 5 recipes to warm you this season.

The Benefits of Batch Cooking in Fall and Tips to Follow

Meal preps bring many benefits that make it ideal for the colder fall months.

You can get ready meals at Ideal Nutrition or try cooking them on your own.

Preparing food ahead means you won’t have to leave the house as often to shop for ingredients.

You can get your meals on a trip or save for later in case of unexpected guests.

The process also allows you to make better use of seasonal fall vegetables and take advantage of holiday sales on meat and other proteins.

When batch cooking, be sure to:

• Make dishes that freeze and reheat well, like soups, stews, and casseroles
• Portion ingredients into meal-sized containers before freezing
• Label containers with ingredients and reheating instructions
• Use slow cookers and one-pot meals to save time

Follow those easy tips, and batch cooking will keep your fall weeknights full of healthy, homemade meals.

5 Batch Cooking Recipes to Try This Fall

1. Pulled Chicken & Black Bean Chili

Ingredients:

• 2 pounds of boneless, skinless chicken thighs
• 2 15-ounce cans of beans (black), drained and rinsed
• 28-ounce can of crushed tomatoes
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons of chili powder
• 1 tablespoon of cumin
• 1 teaspoon of oregano
• Salt and pepper to taste

Instructions:

1. Place the juicy chicken in slow cooker and pour in beans, tomatoes, onion, bell pepper, garlic, and all spices.
2. Cook on low for 6-8 hours until chicken shreds easily with a fork.
3. Shred chicken using two forks right in the slow cooker pot.
4. Taste and season the meal with salt and pepper if desired.
5. Portion into meal prep containers and freeze for up to 3 months. Defrost and reheat as needed.

2. Slow Cooker Ratatouille

Ingredients:

• 1 eggplant, peeled and cut into cubes
• 2 zucchinis, sliced into 1/2-inch rounds
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 28-ounce can of diced tomatoes
• 1 onion, chopped
• 3 garlic cloves, minced
• 1⁄4 cup of olive oil
• 2 teaspoons of dried oregano
• Salt and pepper to taste

Instructions:

1. Place all the mentioned ingredients into a 6-qt slow cooker.
2. Cook on low for 6 hours until vegetables are fork-tender.
3. Taste and adjust seasonings as needed.
4. Portion ratatouille into meal prep containers and refrigerate for up to one week or freeze for up to 3 months.

3. Meatballs in Tomato, Cardamom & Lime Sauce

Ingredients:

For the meatballs:

• 2 pounds of ground meat (e.g. beef, turkey or chicken)
• 1 cup of panko breadcrumbs
• 1 onion, finely diced
• 3 garlic cloves, minced
• 2 eggs
• 1⁄4 cup of parsley, chopped
• 1 teaspoon of salt
• 1⁄2 teaspoon of pepper

For the sauce:

• 28-ounce can of crushed tomatoes
• 1 onion, diced
• 2 garlic of cloves, minced
• 2 teaspoons of lime zest
• 1⁄4 cup of lime juice
• 1 tablespoon of honey
• 1 teaspoon of cardamom
• Salt and pepper to taste

Instructions:

1. Mix all the mentioned meatball ingredients together until evenly incorporated. Roll into balls.
2. Brown meatballs on all sides in batches if necessary. Transfer to slow cooker when browned.
3. Add all sauce ingredients to your slow cooker and stir to combine.
4. Cook on low for four hours until the meatballs are cooked through.
5. Serve over pasta or rice. Freeze remaining portions for up to 3 months.

4. Curried Fishcakes

Ingredients:

• 2 pounds of skinless cod fillets, cut into chunks
• 3 russet potatoes of medium size, peeled and cut into 1-inch dice
• 1 small onion, finely diced
• 1 egg, beaten
• 1⁄4 cup of parsley, chopped
• 2 teaspoons of curry powder
• 1 teaspoon of ground cumin
• 1⁄2 teaspoon of turmeric
• Salt and pepper
• 1 cup of panko breadcrumbs

Instructions:

1. Bring potatoes to a boil, add some salt to the water, and cook until fork tender, about 15 minutes. Drain thoroughly.
2. Pulse cod in a food processor until broken into small chunks but not pureed.
3. Gently mix cod, potatoes, onion, egg, and spices together in a large bowl, along with salt and pepper to taste.
4. Divide and shape the mixture into balls, then coat in breadcrumbs. Refrigerate for 30 minutes.
5. Heat oil in a large skillet. Cook fishcakes in batches for 2-3 minutes per side until golden brown.
6. Freeze cooked fishcakes with parchment between layers of fishcakes for up to 3 months. Reheat frozen cakes in a 400-degree oven for 15-20 minutes.

5. Basic Lentils

Ingredients:

• 2 cups of dried green lentils
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups of vegetable or chicken broth
• 28-ounce can of diced tomatoes
• 1 bay leaf
• 2 tablespoons of olive oil
• 2 teaspoons of garlic powder
• 1 teaspoon of cumin
• Salt and pepper to taste

Instructions:

1. Rinse lentils under cold water and pick through for any debris. Drain thoroughly.
2. Heat oil in your soup pot or Dutch oven over medium-high heat. Sauté vegetables for 5 minutes until starting to soften.
3. Add broth, tomatoes, lentils and spices. Bring the meal to a boil, then reduce the heat to medium-low.
4. Simmer uncovered for 25-30 minutes until lentils are tender but not falling apart.
5. Remove the bay leaf. Season to taste with salt and pepper.
6. Portion lentils into meal prep containers and freeze for up to 3 months. Defrost and reheat as needed.

Conclusion

These fall batch cooking options offer healthy and hearty recipes perfect for stocking your freezer, so real homecooked meals are always on hand.

The hands-off cooking methods for these dishes make them ideal for busy schedules.

With delicious options like Pulled Chicken Chili, Curried Fishcakes, and more ready-to-make mealtimes easy all season long, be sure to try fall batch cooking! Your freezer will thank you.