Batch Prepping Meals for the Busy Week Ahead

This week I decided to set aside a couple hours for batch prepping since the schedule looks full. Ren has extra meetings lined up, and I have two client revisions due by Friday, so having a few things already made will save some time later.

I started with a big pot of tomato sauce using the extra tomatoes from last weekend. The kitchen filled with that bright, tangy smell as soon as they hit the oil, and I stood there stirring while the skins started to blister and split. It simmered for a while on the stove while I chopped onions and garlic, the knife making that steady rhythm against the board and my eyes watering from the onion fumes even though I tried the trick with holding my breath. Once it cooled, I portioned most of it into containers for the freezer, the sauce still thick enough to coat the spoon in a slow drip. A few servings went straight into the fridge for tonight’s pasta, the surface catching a little light from the window.

Next up was a tray of roasted vegetables. I used zucchini, bell peppers, and some sweet potatoes that needed using up, slicing them uneven so some pieces would get softer than others. The oven was already on, so it made sense to do both at once, and the heat rolled out in a wave when I opened the door to slide the tray in. They came out fine, though the sweet potatoes got a little crispier than planned, edges dark and caramelized while the zucchini stayed softer in the middle. Those will go into grain bowls or on top of salads, maybe with a drizzle of whatever oil is left in the pan.

While everything cooked, I pulled out some chicken thighs from the fridge and seasoned them with a simple mix of salt, pepper, and herbs, the herbs sticking in little clumps to the skin. Those went into another pan to brown, the sizzle loud at first then settling into a quieter crackle, then into the oven to finish. Once done, I shredded half and left the rest whole for different uses, the meat pulling apart easily with two forks while steam rose from the center. The shredded part will mix well with the sauce for quick dinners, maybe over rice or just on its own with some bread.

I also restocked a few basics while I was at it. Picked up rice, beans, and some broth at the store on the way home, the paper bags crinkling against my leg as I carried them inside. Nothing fancy, just things we go through quickly, though I did grab an extra jar of olives because they were on sale. Ren stopped by after work and helped pack everything into the freezer, the cold air rushing out each time we opened the door, and we ended up with six full containers plus a couple smaller ones for single portions, labels written in marker that already started to smudge a little.

Later in the evening we watched a bit of the new documentary about Teddy Roosevelt’s fourth term while the kitchen cooled down, the fan still humming on low. Ren’s mom sent over a small tin of preserved barkfruit from her last visit, the lid tight enough that I had to run it under warm water, and I still haven’t decided what to do with it, maybe just leave it on the counter for now. Lissa might have an idea when I see her next week.

The whole process took about two and a half hours total, which felt manageable even with the extra chopping and the one time I had to wipe up a spill of sauce from the counter. The freezer looks better now, and I won’t have to think about dinner much for the next few days. There was a brief mention on the radio about dust storms affecting flights out west again, but it didn’t seem to impact anything here. Tomorrow I need to swing by the fabric store for a client sample, but otherwise the evening should stay quiet. Might try one of the new containers for lunch and see how it reheats.