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Winter Batch Cooking Recipes to Freeze

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by Sue W (subscribe)
Lover of exploring, family, food and fun! Find me on instagram: @australianrecipesbythebay
Published May 21st 2022
Cook meals in advance for easy weeknight dinners
Do you like to do some batch cooking on the weekends, to make weeknight dinners easier? It is a good way to ensure that you eat healthily and on a budget, rather than pick up takeaway food on the way home each week. If your freezer is full of containers, then it doesn't take much to pop one in the microwave and dinner is served!

These recipes below, are my personal favourites that I cook each winter. They come in handy for weeknights when you're sick, when you don't have time to cook and if you are going to be late home. Why don't you do some batch cooking this weekend?

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Family Lentil Soup

1 teaspoon olive oil, 2 cups celery (chopped), 2 cups onion (chopped), 2 cups carrots (sliced), 4 cloves garlic (crushed), 1 teaspoon ground coriander, 1 and 1/2 teaspoons cumin, 1 cup dried lentils, 400g diced tomatoes (salt reduced), 4 cups vegetable stock and 1/2 cup skim milk

In a large pot add a dash of olive oil and celery, onion and carrots. Cook for 5 - 10 minutes until soft. Stir through garlic and cook for 2 minutes. Add coriander, cumin, dried lentils, diced tomatoes and vegetable stock. Bring to the boil, reduce heat and cover. Simmer for 30 minutes. Use a hand stick blender and blend until smooth. Stir through milk.

Pork, Lentil & Vegetable Bolognaise

1 onion (chopped), 1 carrot (peeled, sliced, quartered), 1 zucchini (sliced and quartered), 2 garlic cloves (finely chopped), 2 teaspoons dried rosemary, 250g pork mince (half a packet), 3 Tablespoons tomato paste, 400g can crushed tomatoes (salt reduced), 400g can brown lentils (drained and rinsed)

Heat olive oil in a saucepan and sauté the onion and carrot for 5 minutes, until the onion is soft. Add the zucchini, garlic and rosemary and cook for 1 minute. Add the pork mince and cook for 5 minutes, until browned. Into the pot, add the tomato paste and stir for 1 minute. Add ˝ cup of water and simmer for 5 minutes. Add the tinned tomatoes and 1/3 cup of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Add lentils and simmer for 10 minutes or until sauce thickens. Season with cracked pepper to taste. Divide up into containers and freeze.

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Pork, Lentil & Vegetable Bolognaise

Spicy Chickpea Biryani

1 Tablespoon olive oil, 1 onion (chopped), 1 capsicum (chopped), 3 garlic cloves (finely diced), 4 cups vegetable stock, 2 cups basmati rice, 400g can chickpeas (drained and rinsed), 1/2 cup sultanas or raisins, 1 and 1/2 cups frozen peas, 3/4 Tablespoon crushed ginger, 1 Tablespoon cumin, 1 Tablespoon ground coriander, 1/2 teaspoon chilli powder, 1 teaspoon cinnamon, 3 cardamom pods (seeds only, shells removed), 1/2 teaspoon turmeric

Heat oil in a large saucepan. Add onion and saute for 5 minutes. Add capsicum, garlic and ginger and cook for 5 minutes. Remove one cup of the vegetables and set aside.

To the remaining amount, add the cumin, coriander, chilli powder, cinnamon, cardamom seeds and turmeric and stir for 1 minute. Add the basmati rice and stir for 1 minute. Add vegetable stock, chickpeas, sultanas and the cup of vegetables that you took out before. Put the lid on and bring to the boil and simmer on very low for 5 minutes. Lift the lid to stir and then put the lid back on and cook for another 5 minutes. Stir again, ensuring it's not sticking to the bottom. Take a spoon of the rice and taste test, to check that it is soft and ready - if not, add hot water and put the lid back on for a few more minutes. When the liquid has evaporated, stir through frozen peas. Allow to cool and divide up into containers to freeze.

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Grandma's Spaghetti Bolognaise

500g lean mince, 1 large clove garlic (finely diced), 1 brown onion (chopped), 1 capsicum (chopped), 6 large mushrooms (chopped), 410g can chopped tomatoes with basil and garlic (we use Ardmona brand), 4 Tablespoons tomato paste

Heat a tablespoon of olive oil in a large frypan and add the onion and garlic. Cook for 5 minutes until onion is soft. Add the mince and break it up with a wooden spoon. Cook until the mince has browned. Add the mushrooms and capsicum and cook for 5 minutes until soft. Add the tomato paste, tin of tomatoes and 1 cup of hot water and stir. Bring to the boil and simmer for 15 - 20 minutes until the sauce has reduced. Divide the bolognese up into several containers to freeze. See here for a step-by-step article.

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Kids love Spag Bol!

Tomato & Quinoa Soup

1 red onion (chopped), 2 garlic cloves (finely chopped), 1 teaspoon ground cumin, 2 teaspoons sweet paprika, 1 Tablespoon tomato paste, 400g can chickpeas (drained and rinsed), 1/3 cup white quinoa (rinsed under water in a sieve first), 400g can chopped tomatoes, 3 cups vegetable stock

Heat 1 tablespoon of olive oil in a large saucepan and cook the onion for 5 minutes, until soft. Add the garlic, cumin and sweet paprika and stir for 1 minute. Add the tomato paste and stir for a further minute until combined. Add the drained chickpeas, drained quinoa, tomatoes and stock and bring to the boil. Simmer for 25 minutes, stirring near the end so it doesn't stick to the bottom. Blend with a stick blender until smooth.

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Tomato & Quinoa Soup

Pork & Bean Chilli Recipe (Over Jacket Potatoes)

1 onion (chopped), 2 garlic cloves (finely chopped), 1/2 teaspoon chilli powder (add more if you like it hotter), 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 500g pork mince, 1 beef stock cube, 400g chopped tomatoes, 1 teaspoon sugar, 2 Tablespoons tomato paste, 410g can of kidney beans (rinsed and drained), 4 large white potatoes

In a large pot, add oil and cook the onion for 5 minutes until soft. Add garlic, chilli powder, smoked paprika and cumin. Stir for 5 minutes. Add mince and cook until brown. Dissolve the beef stock cube in 1 cup of boiling hot water and add to the pot. Also add in the tomatoes, sugar and tomato paste. Bring to the boil and simmer for 10 minutes. Taste and add more chilli if necessary. Season and allow the pot to sit for at least 10 minutes for the flavours to infuse. Divide up into containers and freeze. See here for step-by-step instructions.

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Pork & Bean Chilli Recipe over Jacket Potatoes

Carrot, Leek & Potato Soup

4 potatoes (peeled and chopped), 2 carrots (sliced), 1 leek (white section sliced), 1 Tablespoon of margarine or butter (not oil), 3.5 cups of chicken stock, 1/2 teaspoon raw sugar, pepper

Heat margarine or butter in a large pot and add carrots and leek and stir until soft and cooked. Add potatoes and stir through. Add chicken stock, raw sugar and pepper to taste. Cover and simmer for 30 - 40 minutes, until liquid is reduced. Blend with a handstick blender until smooth. Divide up into containers and freeze.

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Carrot, Leek & Potato Soup

Easy Family Lasagne

2 brown onions (chopped), 2 cloves garlic (chopped finely), 500g beef mince, 500g pork mince, 2 x 800g tins of crushed tomatoes (or 4 x 400g tins), 2 Tablespoons sugar, 6 sheets of dried lasagne sheets, 50g mozzarella cheese

Cheese sauce: 50g butter, 1/3 cup plain flour, 3.5 cups milk, 1 Tablespoon Dijon mustard, 250g mozzarella cheese

Add olive oil to a large cooking pot and sauté onions and garlic until cooked. Add beef and pork mince to the pot and stir. Break down any lumps with a wooden spoon. Add tinned tomatoes and sugar, and stir. Increase temperature so it starts to boil. Reduce temperature and simmer for 1 hour, stirring occasionally.

Preheat the oven to 160 degrees, fan-forced. To make the cheese sauce, add butter to a medium saucepan and cook until it melts. Add the flour and stir for 2 minutes. Pour in a small amount of milk and stir with a whisk. As it starts to thicken, continue to add milk and stir until all the milk has gone and it starts to bubble and thicken. Whisk frequently. Stir in mustard and add the grated cheese. Stir until cheese melts and take off the heat.

To assemble the lasagne, smear meat sauce on the base of the lasagne tray. Lay 2 lasagne sheets on top of the meat. You may need to break a sheet to make it fit. Add a few spoonfuls of meat on top of the sheets. Add the cheese sauce all over the meat, using a soup ladle. Lay down 2 lasagne sheets again. Repeat until you get near the top, or start to run out of meat or cheese sauce. Finish with the cheese sauce and then grated cheese. Cover with foil. Bake for 45 minutes and then remove the foil. Bake for another 15 minutes until golden. Allow to cool in tray and slice up into squares. See here for a step-by-step article.

Happy cooking!

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Why? Eat healthily and save money on takeaway!
When: All year around - but perfect for winter!
Where: Make at home
Cost: Budget friendly
Your Comment
I'm cooking for one now.
These will be great for when I have an 'RDO' from 'The Three S's - Stove, Sink and Stress' !
by Gloria (score: 2|539) 40 days ago
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