Swipe for batch cooking

That's why she developed her new book, The Batch Lady: Rapid Dinners , an interactive guide to batch cooking to avoid mundane weeknight meals.

She helps you fill your freezer with nutritious dishes, from honey-chili salmon bites to cheesy baked bean scramble to cream cheese-frosted cinnamon rolls, that you can simply “grab and cook” and reclaim time and inner calm in the process.

Super vegetable soup

Ingredients:

(Serves 4 people)

280g frozen peas

115g frozen diced onion

100g fresh spinach or 4 cubes frozen spinach

140g frozen broccoli florets

2 teaspoons frozen minced garlic

A large handful of fresh basil

1 vegetable stock cube, crumbled

Salt and pepper

360-720ml boiling water

Method:

IF YOU ARE PREPARING FOR THE REFRIGERATOR OR FREEZER

Place all ingredients in a large, labeled freezer bag and seal. Freeze flat.

STOVE TOP: Place all frozen ingredients in a saucepan. If making soup, add 24 ounces (720 ml) boiling water. If making pasta sauce, add 12 ounces (360 ml) boiling water. Bring to a boil, then reduce to a simmer and cook for 8 to 10 minutes, until vegetables are tender. Blend until smooth and season to taste.

Crock-Pot: Place all frozen ingredients in a slow cooker. If making soup, add 24 ounces (720 ml) of boiling water. If making pasta sauce, add 12 ounces (360 ml) of boiling water. Cook for 3 hours on high or 5 hours on low, or until vegetables are tender. Blend until smooth and season to taste.

IF YOU ARE COOKING NOW

STOVE TOP: Place all ingredients in a saucepan. If making soup, add 24 ounces boiling water. If making pasta sauce, add 12 ounces boiling water. Bring to a boil, then reduce to a simmer and cook for 8 to 10 minutes, until vegetables are tender. Blend until smooth and season to taste.

Crock-Pot: Place all ingredients in a slow cooker. If making soup, add 24 ounces of boiling water. If making pasta sauce, add 12 ounces of boiling water. Cook for 3 hours on high or 5 hours on low, or until vegetables are tender. Blend until smooth and season to taste.

Chicken, Leek and Mushroom Casserole with Herbs

Ingredients:

(Serves 4 people)

6 skinless, boneless chicken thighs

100g unsmoked diced pancetta

100g sliced ​​mushrooms

120g frozen chopped leeks

3 teaspoons frozen minced garlic

A handful of fresh parsley, finely chopped

Handful of fresh tarragon, finely chopped

1 chicken bouillon cube, crumbled

100g cream cheese

Salt and pepper

1 tablespoon olive oil

Method:

IF YOU ARE PREPARING FOR THE REFRIGERATOR OR FREEZER

1. Place the chicken and pancetta in a large labeled freezer bag.

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2. Place the remaining ingredients in a medium freezer bag and seal.

3. Slide the smaller bag into the larger bag and seal. Freeze flat.

STOVE TOP: Remove the bags from the freezer and allow to defrost completely. Place a large, deep saucepan over medium heat and add the olive oil. When hot, add the chicken and pancetta and brown everything. Add the remaining ingredients and 240 ml of water and mix well. Bring to the boil, then reduce to a simmer and cook for 25 minutes, stirring regularly, until the chicken is cooked through.

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Crock-Pot: Remove the bags from the freezer and let them thaw completely. Set the crock-pot to the sauté setting and add the olive oil. When hot, add the chicken and pancetta and cook until browned all over. Add the remaining ingredients, add 120 ml of water and mix well. Cover and cook for three hours on high heat or six hours on low heat, until the chicken is cooked through.

IF YOU ARE COOKING NOW

STOVE: Place a large, deep saucepan over medium heat and add the olive oil. When hot, add the chicken and pancetta and brown everything. Add the remaining ingredients and 240 ml of water and mix well. Bring to the boil, then reduce to a simmer and cook for 25 minutes, stirring regularly, until the chicken is cooked through.

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SLOW COOKER: Set the slow cooker to the sauté setting and add the olive oil. When hot, add the chicken and pancetta and cook until browned all over. Add the remaining ingredients, pour in about 1/2 cup (120 milliliters) of water and mix well. Cover and cook for three hours on high or six hours on low, until the chicken is cooked through.

White Chocolate, Raspberry and Pretzel Cookie Dough

Ingredients:

(Serves 6 to 8 people)

180g soft butter

200g light brown sugar

1 egg

1 teaspoon vanilla extract

200g plain flour

1 teaspoon baking powder

170g white chocolate, chopped into small pieces

80g fresh raspberries

30g salted pretzels, lightly crushed

Method:

IF YOU ARE PREPARING FOR THE REFRIGERATOR OR FREEZER

1. Place the butter and sugar in a bowl and beat with an electric whisk until light and fluffy.

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2. Add the egg and vanilla extract and beat again. Sift in the flour and baking powder and mix with a large spoon. Add the white chocolate, raspberries and crushed pretzels.

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3. Place the cookie dough in a labeled freezer bag and seal. Freeze flat.

OVEN: Remove the bag from the freezer and let it thaw completely. Preheat the oven to 350°F (180°C). Press the cookie dough into a 9-inch pie pan or ovenproof skillet and bake for 25-30 minutes. It should be golden brown on the outside and soft in the middle.

AIR FRYER: Remove bag from freezer and let thaw completely. Preheat air fryer to 350°F. Press cookie dough into a 9-inch pie pan or air fryer-safe skillet. Place pan or skillet in air fryer and cook for 13-15 minutes, covering with foil if browning too quickly. It should be golden brown on the outside and soft in the middle.

IF YOU ARE DOING IT NOW

Follow the method in the “If you are making a breakthrough” section until the end of step 2.

OVEN: Preheat oven to 350°F. Press cookie dough into a 9-inch pie pan or ovenproof skillet and bake for 25-30 minutes. It should be golden brown on the outside and soft in the middle.

AIR FRYER: Preheat air fryer to 350°F. Press cookie dough into a 9-inch pie pan or air fryer-safe skillet. Place in air fryer and cook for 13 to 15 minutes. Cover with foil if browning too quickly. It should be golden brown on the outside and soft in the middle.

The Batch Lady: Rapid Dinners by Suzanne Mulholland is published in hardback by Ebury Press