How to Do Once a Month Cooking

Cooking once per month is a great way to save time and money. Simply choose recipes that you can make in large batches, like soups, stews, and casseroles, and set aside one whole day to cook all of them. Once the meals cool off, store them in airtight containers, label each container, and pop them in the freezer. All you have to do is thaw and reheat the food when you’re ready to enjoy a warm, home-cooked meal.

Part 1

Part 1 of 3:

Creating a Monthly Menu

1
Look for recipes that you can make in large batches. Soups, chili, stews, lasagna, and casseroles are some of the easiest meals to make in large batches, but don’t feel limited to those dishes! Pizza, pot pies, curries, enchiladas, stir-fry, fried rice, meat dishes, and steamed vegetables are just a handful of options. Choose recipes that are "hits" in your household for the really big batches. Experiment with new recipes in smaller batches.^{[1]XResearch source}
- Collect recipes from various sources and read several once-a-month type cookbooks for ideas.
- If you’re looking for new recipes, browse online using search terms like “large batch meals” and “freezer meals.”
2
Opt for meals and ingredients that freeze well. Most meat-based dishes, casseroles, soups, stews, and chilis are great for freezing and are very easy to thaw. 1-dish meals like these aren’t your only options, though. You can make meal components, package and label them separately so that you know to reheat them together, and do the rest of the assembly when you thaw and reheat the meal. No matter what you choose, make sure all of the components freeze well.^{[2]XResearch source} Avoid foods that don't freeze well, such as:
- Sour cream (becomes thin/watery)
- Mayonnaise (separates, but is fine if mixed into a recipe)
- Cream cheese (becomes watery and texture changes)
- Cheese (fine for shredding or in recipes)
- Fried foods (susceptible to sogginess)
- Egg whites
- Cream fillings and custards (texture changes)^{[3]XResearch source}
3
Choose at least 4 different recipes to cover 30 days’ worth of dinners. Your needs will vary depending on how many servings you need for each meal and whether you want to include breakfast and lunch meals. If you’re just doing dinners, you will need a minimum of 4 large-batch meals. Each meal should include enough servings for a whole week, depending on how many people you're cooking for. If you have a family of 2, you'll need 2 servings per day for each day of the week, so each recipe should make at least 14 servings.
- You can definitely plan beyond 4 dishes. Base the number of dishes on your capabilities and freezer space.
- You may want to take a peek into your pantry to see what ingredients you already have on hand before choosing your dishes, especially if you’re trying to save money. The less you have to buy, the better!^{[4]XResearch source}
- Save money by choosing recipes with overlapping ingredients. That way, you can buy the ingredients in bulk.^{[5]XResearch source}
4
Make a grocery list based on the recipes you’ve chosen. You may need to do a little math here, especially if you’re doubling or tripling recipes. Then, simply write down every ingredient you need for every meal along with how much you need to buy. Depending on what you’re making, this list might get pretty long!^{[6]XResearch source}
- Double-check your calculations before you head to the store to save yourself from needless stress on cooking day.
- For meals that require vegetables, you may want to buy them frozen to save yourself prep work like washing and chopping.
5
Create full recipe sheets that include all of the necessary information. To help you stay organized, create recipe sheets with a shopping list, prep instructions, cooking day instructions, the recipe, storage labels, and even a thaw sheet. This will reduce the amount of work you have to do later and make it easier for you to replicate the same meal in the future.^{[7]XResearch source}
- Collect all of your successful recipe sheets in a binder for the future.
- You can use an app to help you organize this information, as well. Use search terms like "recipe card maker" or "recipe manager" to find an app that works for you.
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Part 2

Part 2 of 3:

Cooking the Meals

1
Schedule a day to devote entirely to cooking. Pick a quiet day when you have the whole kitchen to yourself and clear your schedule. If your schedule doesn’t allow you to take an entire day for cooking, break the task into 2 half-days. Have a friend or family member help out with the cooking, if possible. It’s going to be a lot of work, but you’ll enjoy the benefits all month long!^{[8]XResearch source}
- Check each recipe for prep and cook times so you can factor in how many hours of work you’ll need to put in on cooking day.
2
Shop for ingredients the day before you plan to cook. Go shopping early in the day, since your shopping list is probably pretty long and if you rush, an ingredient can easily be forgotten. Shopping the day before is also helpful for dishes that include vegetables, since they’ll be fresh and crisp when you prepare them. Look for sales and use coupons to cut down on your grocery costs.^{[9]XResearch source}
- Keep in mind that you’re buying enough food for a whole month, so the price may be a little higher than what you’re used to if you typically shop weekly.
- Make sure you have enough pots, pans, baking dishes, and measuring spoons for the big day!
- You may also need to stock up on airtight containers, freezer bags, aluminum foil, and other storage items.^{[10]XResearch source}
3
Get the prep work done the day before you cook. The amount of time it takes you to prepare ingredients for your meals will vary depending on what you’re making, but you can expect about 3 hours’ worth of meal prep work. If you get the chopping, defrosting, marinating, and so on done the day before, you can focus on mixing, assembling, and cooking each meal on cooking day.^{[11]XResearch source}
- For example, if you need chopped onions for a recipe, chop them up and store them in an airtight container in your fridge. When you’re ready to cook, all you have to do is open the container and dump the onions in.
- You don’t have to do prep work the day before. If you want to do it on cooking day, don’t forget to factor in an extra 2-3 hours of work time.
4
Work on multiple recipes at once to save time. Some dishes can be worked on simultaneously, so take advantage of that if you can. For example, you can stir-fry meat on the stove while you bake a casserole in the oven and simmer a stew in the slow cooker. It’s usually best to get the harder meals out of the way first, but you can approach the sequence however you’d like.^{[12]XResearch source}
- Decide on the sequence before you get started to help you stay focused and organized.
- You may need to use multiple timers to keep track of different cook times when you’re cooking dishes simultaneously.
- You may need to adjust cooking times accordingly when doubling or tripling recipes.^{[13]XResearch source}
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Part 3

Part 3 of 3:

Freezing and Thawing the Meals

1
Let the meals cool off before putting them in storage containers. Let the meals sit out on heat-safe surfaces for at least 30 minutes before you start to package them up for the freezer. If you need to, touch the top of the food or insert a fork to check the temperature in the center.^{[14]XResearch source}
- If you don’t let your food cool off before you put it in the freezer, it may not freeze well or the texture could be negatively affected.
2
Package each meal securely in an airtight container before freezing it. Use small plastic containers for sauces, gravies, and dressings. Use larger airtight containers, like Tupperware, for the entrees. Use aluminum foil to cover dishes like meatloaf or lasagna, then wrap it in plastic wrap before freezing it. If you’re putting meal components in freezer bags, press out as much air as possible or use a vacuum sealer.^{[15]XResearch source}
- Since you’ll be stacking the meals in your freezer, use shallow containers and press down the freezer bags to be as flat and thin as possible.
3
Label each container with the dish name and number of servings. Label everything clearly with a permanent marker so the information will stay put! Write the dish name, the cook date, and the number of servings on the label. If you like, you can also include brief thawing and baking/warming instructions on each container.^{[16]XResearch source}
- For example, a label might look like this: Chicken Spaghetti. October 5, 2018. 5 servings. Thaw in fridge overnight and reheat at 350 °F (177 °C) for 45 minutes.
- If you prefer, print the labels out and cover them with packaging tape to protect the ink from smearing.
4
Thaw and reheat each meal when you’re ready to eat it. Your recipe sheets or label notes will definitely save you time when it comes to thawing and reheating the food. Simply follow the instructions you noted earlier and enjoy your pre-cooked meals! Be sure to thaw dishes out properly to preserve the flavor and texture of the food.
- Thaw food overnight in the refrigerator or defrost it in the microwave before reheating it.
- For example, thaw casseroles out completely before heating them, or reheat un-thawed casseroles at a lower temperature for 30-45 minutes before increasing to the regular temperature for the normal cooking time.^{[17]XResearch source}
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