batch cooking

Simple, satisfying, and full of authentic Mexican flavor – your family will devour this healthy, vegan casserole!  Full of healthy black beans and corn, this makes a hearty weeknight meal.

Easy Red Enchilada Black Bean Mexican Casserole

onion (diced)

green bell pepper (diced)

garlic (minced)

chili powder

corn

black beans

Salt and pepper (to taste)

tomatoes

Ancho chili (seeds and stems removed)

water

red cider vinegar

cumin

onion powder

Mexican oregano

garlic

salt

tortillas

Preheat your oven to 375Line an 8x8 or 9x9 square baking dish with parchment paper or foil.

To make the Black Bean Mexican Casserole Filling: In a wide saute pan, saute the onion and green bell pepper until starting to brown, about 7-8 minutes.  Add the garlic and chili powder and saute until aromatic, 1-2 minutes.  Add the corn and black beans.  Cook 3 more minutes, until everything is hot and the flavors come together.  Season with salt and pepper. Set aside.  While the onions and green bell peppers saute, you can make the Easy Red Enchilada Sauce.

To make the Easy Red Enchilada Sauce: Combine all of the ingredients in a blender.  Puree until smooth.  Pour ½ cup of the red enchilada sauce into the Black Bean Casserole Filling.  Stir to combine.

To assemble and bake the Easy Red Enchilada Black Bean Mexican Casserole:  Spread ¼ cup of the Red Enchilada Sauce onto the bottom of your pre-lined baking dish.  Place one layer of the tortillas on top.  Use the quartered tortillas to cover the corners of the dish.  Try not to overlap the tortillas too much.  Spread 1/3 of the Black Bean Casserole Filling on top of the tortillas.  Repeat with another layer of tortillas, the filling, the tortillas, and the filling.  Use up all of the filling.  Your top layer should be tortillas.  Pour on the remaining Red Enchilada Sauce.

Cover the pan and bake for 30 minutes. Remove the cover and bake another 10 minutes.  Remove from the oven and let cool 5 minutes.

Garnish with chopped cilantro or avocado and serve!

Save time on busy days by roasting the cauliflower and butternut squash ahead of time and freezing to make this tasty vegan curry at a later date

Cauliflower, squash, coconut & lentil curry

tbsp oil

onion, chopped

tbsp garam masala

turmeric

red lentils

coconut milk

coriander,

wholegrain basmati rice, to serve

coconut yogurt(dairy free)

½ large butternut squash,

For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender.&nbsp;If you&#39;re making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.

Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.

Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good

Sausage Ragu

olive oil

onion,finely chopped

¼ tsp chilli flakes

rosemarysprigs, leaves

brown sugar

pork sausages

milk

lemon,zested

rigatoni pasta

parmesanand ½ small bunch parsley, leaves

Sausage ragu

Heat 2 tbsp of the oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.

Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

A twist on macaroni cheese, with added veg and a crunchy topping of bread and nuts - make in batches and freeze

Cheese & Spinach Penne With Walnut Crumble

pack penne

leeks,

butter

plain flour

tsp ready-made English mustard

grating nutmeg

pack mature cheddar, grated

French bread, diced

walnut piece

bag spinach

Cheese & spinach penne with walnut crumble

If you are eating one of the pasta bakes now, heat oven to 190C/170C fan/ gas 5. Boil the pasta with the leeks for 10 mins, then drain.

Meanwhile, put the butter, flour, mustard, nutmeg and milk in a large pan with some seasoning. Gently heat, stirring all the time, until bubbling and thickened, then cook for 2 mins more, stirring frequently. Remove from the heat and stir in two-thirds of the cheese. Toss the remaining cheese with the bread and walnuts.

Cook the spinach in the microwave, or pour a kettle of boiling water over it to wilt, then squeeze out the excess water. Stir into the sauce with the pasta, leeks and some seasoning. If necessary, add a little extra milk to loosen. Divide between 2 ovenproof dishes and scatter the bread mixture on top. If eating straight away, bake for 40 mins until golden, or cool to freeze.

Cozy breakfast hash made with just 10 simple ingredients. Crispy Brussels Sprouts, sweet potatoes, onions, and garlic marry perfectly with a runny egg. Options for vegans and vegetarians included!

Breakfast Hash with Brussels Sprouts and Sweet Potatoes

(about 185 g) chopped Sweet potato

(about 274 g) quartered Brussels sprouts

½ (about 70 g) finely chopped Yellow onion

(about 18 g) minced Garlic clove

(about 82 g) diced, seeded, stem removed Fuji apple

(about 2 g) minced Fresh sage

(about 14 g) dried Currants

(about 14 g) Avocado oil

Sea salt

Black pepper

(about 10 g) Avocado oil

(about 240 g) Spicy chicken sausage

(about 62 g) Spinach

(about 200 g) Egg

parsley

Hot sauce

Batch cooking sieved tomato sauce means you can freeze it in portions and defrost to use however you please

Tomato passata

garlic cloves, halved

tsp caster sugar

Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally, until the tomatoes have collapsed completely.

Season generously and add the sugar. Remove the lid and boil for 5 mins until the garlic is soft. Allow to cool, then sieve the pulp. You can now pour into freezer-proof containers and freeze for up to 3 months, or pour into jars and keep in the fridge for up to 1 week. Or use straight away in sauces, soups and stews.

Are you looking for a Make Ahead Ground Beef Recipe for your electric pressure cooker? This Instant Pot Ground Beef Recipe cooks ground beef in bulk to freeze to make weeknight meal time a snap to throw together. We use this recipe regularly for batch cooking as an essential part of our low carb diet.

Instant Pot Ground Beef (Batch Cooking)

lbs ground beef (uncooked)

beef broth

onion

salt and pepper (to taste)

Place ground beef down in the bottom of a 6 quart electric pressure cooker and add all ingredients.

Briefly run a wooden spoon or ground beef chopper through the meat to break it up a little.

Place under high pressure for 5 minutes and then quick release.

Break ground beef up again and then place under high pressure for 10 more minutes.

Quick release and drain liquid off of meat using a colander.&nbsp;

Cool meat on a cookie sheet or large casserole pan until it reaches room temperature.

Divide into four equal portions and bag in quart size freezer bags, pressing all air our of bags while zipping.

If desired: Flatten bags and flash freeze on cookie sheet for a few hours until firm and then stack all four bags flat inside a gallon bag to save freezer space.

To reheat, just remove from freezer and run bag under hot water for a minute or two to break meat apart. Toss frozen meat in a skillet to reheat quickly or directly into crock pot recipes and soups.

https://www.youtube.com/watch?v=5Cj1AIx5yxU

Are you looking for a Make Ahead Ground Beef Recipe for your electric pressure cooker? This Instant Pot Ground Beef Recipe cooks ground beef in bulk to freeze to make weeknight meal time a snap to throw together. We use this recipe regularly for batch cooking as an essential part of our low carb diet.

Electric Pressure Cooker Version: https://www.recipesthatcrock.com/instant-pot-ground-beef-batch-cooking/
The slow cooker version: https://www.recipesthatcrock.com/crock-pot-make-ahead-ground-beef/
That video: https://youtu.be/-r91or7VRwA
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Electric  Pressure Cooker Make Ahead Ground Beef

This Pork Roast & Sauerkraut dish is easy to make and has a ton of flavor.

Instant Pot Pork Roast & Sauerkraut Recipe

908 g (about 908) boned Pork roast

g) Black pepper

(about 150 g) sliced, peeled Apple

(about 50 g) sliced Carrot

½ (about 70 g) cut into chunks Yellow onion

(about 6 g) Salt

(about 14 g) Vegetable oil

(about 240 g) Apple juice

(about 1 g) Dried rosemary

454 g (about 3 ¼ cups) Sauerkraut

Instant Pot Chicken Tikka Masala. A healthy, easy version of authentic Indian chicken tikka masala made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too!

Instant Pot Chicken Tikka Masala

908 g (about 8) skinned, boned, cubed Chicken breast

(about 140 g) finely chopped Yellow onion

(about 6 g) minced Ginger

Cayenne pepper

Brown rice

½ teaspoons (about 4 g) Kosher salt

(about 14 g) Unsalted butter

(about 6 g) Garam masala

(about 3 g) Chili powder

(about 2 g) Ground cumin

(about 2 g) Ground turmeric

227 g (about 1 cup) Salt-free tomato sauce

fl oz (about 420 g) Low-fat coconut milk unsweetened

(about 92 g) Frozen peas

(about 122 g) Low-fat greek yogurt

Cilantro

Instant Pot Creamy Chicken Enchiladas are made with shredded salsa verde chicken, cheese and cream cheese. An easy chicken enchilada recipe the family will love!

Instant Pot Creamy Chicken Enchiladas

(about 450 g) boned, skinned Chicken breast

114 g (about ½ cup) softened Cream cheese

(about 792 g) shredded Monterey jack cheese

(about 14 g) Olive oil

(about 6 g) Sea salt

(about 3 g) Garlic powder

(about 1 g) Smoked paprika

(about 1 g) Cayenne pepper

454 g (about 1 ¾ cups) Salsa verde

(about 696 g) Flour tortilla

(about 224 g) Mexican blend cheese

These traditional thin, French pancakes can be served with either sweet or savory fillings or toppings - the possibilities are endless!

French Crêpes

g (about 3 ½ tablespoons) Unsalted butter

g (about 1 cup) All purpose flour

¼ teaspoon (about 2 g) Salt

g (about 1 ⅝ tablespoons) Granulated sugar

355 g (about 1 ½ cups) Milk

Orecchiette with Fresh Peas, Asparagus and Burrata - Orecchiette Pasta with asparagus, fresh peas, mushrooms and herbs in a very light carbonara sauce, topped with pillowy burrata cheese.

Spring Orecchiette Pasta With Asparagus, Mushroom and Peas

(about 140 g) diced Onion

340 g (about 11 ⅓) sliced Button mushroom

(about 62 g) chopped Spinach

(about 58 g) zest of Lemon

(about 60 g) chopped Fresh herbs

3.7 L (about 15 ½ cups) Water

Salt

454 g (about 3 ¼ cups) Fresh orecchiette pasta

(about 480 g) English peas

(about 126 g) Snow pea

(about 137 g) Asparagus

(about 15 ml) Olive oil

(about 100 g) Egg

(about 76 g) Parmesan cheese

g (about 1) Buratta cheese

These super light and fluffy waffles are made entirely from whole wheat flour but are so tender and delicious that they will be loved by kids and adults alike. It’s a healthy breakfast option that is freezer-friendly, so make a big batch to reheat on busy mornings.

Light and Fluffy Whole Wheat Waffles

Eggs,

Brown Sugar, packed

Vegetable or Canola Oil

Buttermilk ((see note))

Whole Wheat Flour

Tbsp Baking Powder

Butter, Syrup, Fresh Berries, Whipped Cream ((all optional, for serving))

Separate egg whites and yolks into bowls, placing yolks in a small bowl and whites in a medium bowl.

In a large mixing bowl, combine egg yolks, brown sugar, and oil. Beat with a whisk.

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