I may have mentioned batch cooking before, but it bears repeating.
Cooking food in larger than necessary allows you to drastically reduce the amount of time spent preparing food and at the same time take advantage of economies of scale when purchasing your ingredients.
It's entirely possible to take 15-20 dollars worth of ingredients and prepare a week's worth of lunches and dinners within the space of a few hours, just with some creativity and larger than normal portions while cooking.
I personally cook most of my meals as batches, and I have a pleasant variety of foods to choose from to last me through each week, and the comfort of knowing that I have a refrigerator well stocked with delicious meals waiting for me at home.
For example, I purchased some fresh zucchini, eggplant, and peppers last week at the grocery store. Instead of buying for single portions, I bought pounds of each of them, and instead of taking time every day to clean, chop, prep a pan, and cook them, I roasted all three types of vegetable at once in the oven.
I cooked a batch of rice on the stove at the same time, and made a crock pot full of a meaty, beany stew.
Now I have a protein rich stew, a starchy base, and three different vegetables to combine to make a variety of healthy lunches and dinners to enjoy this week, and I only had to spend one afternoon preparing them!
Cooking in batches helps to avoid the false economy of buying a smaller package at a higher unit price, because it permits bachelors like myself to obtain goods at a lower unit price and actually consume them before they go bad.
Do you cook ahead of time?
What are your favorite make-ahead recipes?