Hi, I’m Brenda Thompson, registered dietitian
and owner of Life Skills Nutrition. In this segment I’m going to talk about batch cooking.
When you are planning and creating your menus, it’s very important to know that batch cooking
will help you out. If you work on the weekends, even at night doing your grocery shopping
and cooking throughout the week so that you have healthy, low calories, low fat options
throughout the week. Making food in bulk and freezing it later is great way to keep from
ordering out or dining into a fast food restaurant when you are famished. That’s when you make
poor decisions. There are a variety of foods that can be made in bulk and frozen for later
consumption. The internet is loaded with low fat, healthy recipes that can be made up ahead
of time. Some examples are; veggie, whole wheat lasagna, low fat meatloaf, green chili
enchiladas, stuffed bell peppers, stuffed butternut squash, tex-mex casseroles, and
manicotti. Remember, the whole point of cooking in bulk is to prevent overindulging and taking
out or fat food. The recipe should be low fat and eaten in healthy portion sizes.