Batch cooking, does anyone else do this?

I’m all for it but rarely find the time to set aside and do it on the weekend.

We do it every week, usually cook two big meals on Sunday to eat the rest of the work week. Tacos, spaghetti, burgers, enchiladas, grilled chicken, steak, casseroles, stews, etc. I don’t have time to cook during the week so it’s either prep on the weekend or eat out ($$$) most of the week. I enjoy eating out but not so much paying the bill.

If the weather is good on the weekend I don't cook then. Today is rainy and yuck.

I pull out of the freezer when I am too busy to cook or get to the end of the week. Or for lunches to break up eating the same thing. I usually portion the freezer ones as individual servings.

I cook in bulk, eat some and freeze the rest to take out as needed.

When I cook red beans, it's usually 4 lbs. of beans with 4 lbs. of a meat mix of seasoning ham and smoked sausage.

Meatballs, Italian sausage and red gravy is usually 50 meat balls, uncased Italian sausage rolled into small balls----about 70+, fried off and put in the gravy. When all together I wind up with right at 4 gallons of product.

Gumbo is usually in 3-4 gallons at a time, as are soups and stews.

It's a little more time in prep, but cook time is close to cooking in smaller batches.

Today I cooked 7 lbs of chicken thighs. I’ll eat that all week. Last week I cooked a round roast and ate roast beef all week. I’m very boring but it’s cheap and I’ve lost 50 lbs in six months.

I reheat it it with different flavors and throw in different vegetables as sides every night for variety.

My food cost last week was $35.

Any time I'm cooking stews, beans, soups I'm making enough to eat that night and fill 2 or 3 gallon ziplocks to have for the next several months whenever it comes up on the rotation.

My freezer looks like the John Folse section at the grocery store...and something I get irrationally proud about.