Cooking is wearing me out

jackyann

I'll also mention 'building block' freezing, which is also popular on here. I do the odd bit of batch cooking but find it sometimes doesn't work.
What does work is freezing portions of say, basic mince sauce(I always use a pork/beef mix which I think tastiest) - I freeze in double & single portions so I can mix & match a bit. I usually do this when I cook (and freeze) moussaka or cottage pise which are a bit more fiddly.
Apart from putting in the oven, a lasagne then just involves making the white sauce; spag bog a few herbs & bit more tomato, chilli a can of beans & sweet corn + a few chilli flakes etc. Takes less space than true batch cooking and is more versatile.
Another standby is the 'sandwich' meal: usually after a roast or pot roast. I grill a few onion slices (and tomatoes / mushrooms if I have cheap ones) and heat the sliced meat through in left-over gravy. Using the onions and gravy stretches the meat. I try to use bread fresh from the breadmaker or the part-baked stuff as it makes it all very warming. Chips if you can be bothered, or crisps / pita chips and a bit of salad if you like.