To me, the most important part of batch cooking is being organized. You can do it with a monthly menu or without but I think a menu really helps. Either way, you need to have a plan of what you want to cook.
Check out your stockpile. Look over the sales advertisements. Then, sit down with your cookbooks and/or computer and start making a list of menu options with what you already have available or what you can add to your grocery stash for a deal. You can place your menus on certain days of the month later.
As you make your menu, if you need to buy anything to finish the recipe, write it on your worksheet and make a note of where you have the recipe so you.
Check your casserole dishes (metal, glass or whatever you have) and decide what is going to be placed where. Also check your aluminum foil and/or plastic wrap and freezer bags.
Plan to do your cooking within a day or two of going to the store but I do not advise shopping an batch cooking on the same day.
Clean out your refrigerator. You are going to need the space when you return from the grocery store. Now, go shopping for the items you need to finish out your batch cooking. When you return from the store, refrigerate what needs to be cold and place everything else on the counter, grouped into meals.
Pull out the items from your stockpile and group those items with the other things by meal.
Look at your planning worksheet and gather your recipes. Sit down with your prep worksheet and make a list of the items that need to be shopped, sliced, diced, browned and so on. If you are making several recipes that all need the same preparation (browning ground beef or chopping onions), do that all at the same time.
Printables for you ~
How do you plan your batch cooking?
Free Diligence Lesson
Subscribe and receive my free diligence lesson plan with printable wall pages by email.