5 big-batch recipes to cook this week

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Use your time wisely this week with these five, filling and easily-doubled (or tripled) big-batch recipes.

Work smart, not hard this week with five big-batch recipes that will keep you full at lunchtime (and beyond).

SLOW-COOKED COWBOY BEANS

This recipe can be doubled and frozen, making these beans a hearty lunch option or an emergency mid-week dinner option.
Get the recipe.

PERSIAN-STYLE RICE AND LENTILS

Make extra rice for curry night and repurpose the leftovers into this fragrant and filling dish – perfect for an al desko tapas lunch with hummus.
Get the recipe.

 KALE-AND-HERB BARLEY BOWL WITH POACHED EGG

The pesto here can be doubled and used for a bright pasta sauce for dinner, but also adds a punch of flavour to the earthy barley. Feel free to swap the poached egg for a 6-minute boiled egg, and add any leftover roast veg to this salad too.
Kale-and-barley bowl with poached egg recipeGet the recipe here.

ROTISSERIE CHICKEN SOUP

A great way of using leftover roast chicken, this soup can be made in a larger quantity and frozen in batches – just omit the pasta and feta until you’re ready to eat.
Rotisserie chicken soup recipeGet the recipe.

TAMARIND CHICKEN CABBAGE WRAPS WITH PISTACHIO PESTO

The cabbage works double-time here as it results in a low-carb lunch option that won’t go soggy, plus it makes for a nice update on regular wraps.
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WARM “KABBOULEH” SALAD

There’s nothing this salad can’t handle. Double it, serve it warm or cold, and it will still shine.
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TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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