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March batch cooking menu

March batch cooking menu

Info.

  • Half
  • 240 minutes
  • For 4 people
  • € 22 / person

How to do a batch cooking for the month of March.

A new installment of monthly Batch Cooking arrives , so that cooking a few hours you have planned the menu for the whole week. Adapted to seasonal products , so that eating is as healthy as possible and also the purchase is well priced.

After the Carnival days , where we have let ourselves be carried away, the body measures moderation again and eats as healthy as possible. And the month of March is a good ally for it.

We are getting closer to spring and the garden is taking more prominence, since winter products that are running out and new ones that come with strength come together.

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Winter products like chard, eggplant, artichoke, broccoli, or spinach will still hold up a bit longer. March is the best time for zucchini, bell peppers or leeks. We are also still in the citrus season, and strawberry appears , one of the most versatile fruits when it comes to preparing desserts.  

We are also in Lent or Easter , so cod is one of the kings of the table. Of course we will have him to carry out the batch cooking menu. And since it may come some unpleasant day, you can not miss a good spoon dish, with healthy vegetables.

One way to control spending is to buy well and with common sense. In yummy recipes we advise you so that your celebration does not disappoint the guests. Good, nice and cheap menus. Even with this one with tips to make the purchase well .

Before starting Batch cooking, some planning is necessary. An idea of ​​organization of tasks could be:

  • On Friday, in a free time we have, we plan the recipes, write them on paper and the same with the list of ingredients.
  • On Saturday morning we go shopping. The best fresh products can be found in a market, and the rest of the ingredients are going to the supermarket.
  • On Sunday morning (or Saturday afternoon if it suits us better), we get down to business and we are ready for the rest of the week.

This planning proposal is an idea, because then each one has his things and we will have to organize ourselves as best we can. The important thing is to be clear, to do things without haste and above all, not to procrastinate …

Preparation of the batch cooking for March.

I propose a series of first and second courses, which you can combine to your liking, and consume at lunch or dinner. Someday you may eat or dine away from home, but no problem, since this system is flexible. Another advantage of batch cooking.

For breakfasts and snacks, I recommend pieces of seasonal fruit, such as citrus, kiwi, bananas and strawberries. Unsweetened yogurts are a good complement, and if you add some nuts or red berries, you already have a delicious snack to start the day.

For the first days of the week, Monday and Tuesday, I propose a kiwi panacota . It lasts a few days in the fridge but it will be perfect to start the week with a sweet moment. For breakfast or snacks, you can prepare a strawberry and banana pudding or a delicious chocolate brownie with orange .

Planning the weekly Batch Cooking

All recipes are on the Blog, with a detailed step by step, necessary ingredients and tips to cook them without complications. Anyway, to facilitate the task, I leave you at the end of the article the complete shopping list. All the necessary ingredients for the weekly menu that I propose below.

All this prepared in 4 hours. In my case, I prepared a recipe at the same time, which has been less time.

You can download our free menu planning template  to write down our suggestions, print the shopping list and organize your meals better. It can be printed and put in the fridge with magnets so you can see it at all times.

I recommend a dinner recipe, usually lighter and a more forceful one. As long as it is … frozen, nothing is thrown away here.

MONDAY

Creamed spinach

A very easy dish to make, inexpensive and with this seasonal vegetable. A super healthy recipe to start the week.

Cod Portuguese

Since we have bought the weekend, the fish should be eaten on Monday. To take full advantage of its freshness. A baked fish, easy to cook, following this recipe so traditional from our Portuguese neighbors. 

TUESDAY

Eggplants stuffed with ham and cheese

A simple appetizer, with a seasonal vegetable, that fits us as a first course or for dinner. Cooked in this way, St. James type, the youngest of the house will also like, always reluctant to consume vegetables.

Stewed meat with potatoes

A classic beef stew, one of those that accompany us from a young age on home menus. Having cooked it in advance, when it is time to reheat it, it will be even richer by linking the sauce even more. You will see what a show.

WEDNESDAY

Cream of zucchini

A vegetable cream always feels great, it is also very healthy and cheap. It also applies to a light dinner. We will pass it to a taper (or similar) and the freezer. Remember the day before to put it in the fridge, so that it defrosts without haste.

Baked stuffed peppers

If the baked peppers are good, you will see with the filling of minced meat and bacon. At the time of heating them, you can give it the touch of adding cheese to gratinate over the filling.

THURSDAY

Cod fritters

We get fully into Lent with this traditional dish, and we continue to take advantage of the good time of the cod. And if they are left over, we still use them for dinner.

Rice with artichokes and pork rib

At home we feel a predilection for artichokes, so they could not miss these proposals. They combine very well with the pork rib, which gives us protein and a touch of fat. You will love this rice.

FRIDAY

Pumpkin and carrot cream

A light dish before the weekend. Pumpkin and carrot are present all year on the market, being a good option to consume in puree or cream. We will also freeze this dish when we cook the Batch Cooking, thawing it the day before.

Chickpea stew with vegetables

To this rich dish of legumes we add seasonal vegetables, such as leeks, spinach and green beans. This dish is the one that will give us the most work, so we will begin with it the preparation tasks of the Batch Cooking.  

Tips for a perfect batch cooking

  1. Include in your weekly menu at least  two types of vegetables  to serve as a garnish and select  3 varieties of fruit  that you like, to include in your preparations or for dessert.
  2. Seize the day. If you are using the oven to make a meat, you can put some vegetables in the lower part of the oven.  Take advantage of all the resources  using steam from one cooking to keep another hot.
  3. Plan to consume two  spoon stews , a meat dish   and two  fish   (or vice versa).
  4. Think of dishes that include the same  base ingredients (tomato, peppers …)  and use what is prepared on different menus. This also applies to legumes.
  5. Find out how many days the foods that make up your menu can be  in the fridge  and which ones you will have to freeze.
  6. Batch cooking combines  legumes, vegetables  and  proteins . In this combination is difficulty and virtue.
  7. When storing, use  stackable glass containers , to be able to reuse them. Vacuum packaging will also be a good option.
  8. Separate daily rations  in  lunch boxes  so that you only have to heat them the day you are going to consume them.
  9. Some of the vegetables that hold up well in your fridge for several days are  broccoli , squash, or  carrots.
  10. This practice will make you eat healthier and avoid snacking between meals or impulsive meals. Looking at it from any point of view, all are advantages.

Ingredients for the March Batch Cooking.

  • 700 g. fresh spinach
  • 13 potatoes (approx. 3 Kg.)
  • 11 onions
  • 1 large eggplant
  • 250 g. green beans
  • 1 kg. zucchini
  • 2 red bell peppers
  • 2 green peppers
  • 3 leeks
  • 4 artichokes
  • 1 ripe tomato
  • 300 g. pumpkin
  • 14 carrots
  • 11 garlic cloves
  • 1 bunch of fresh parsley
  • 1 lemon
  • 3 bay leaves
  • 5 eggs
  • 150 g. of butter
  • 1.5 kg of cod loins
  • 75 g. york ham
  • 75 g. Serrano ham
  • 600 g. veal needle
  • 500 g. pork rib
  • 600 g. minced meat
  • 200 g. smoked bacon
  • 500 g. chickpea
  • 350 g. round rice
  • 360 g. Of flour
  • 2.25 liters of vegetable broth
  • 400 ml. milk
  • 100 ml. of liquid cream
  • 200 ml. cognac or brandy
  • 500 g. tomato sauce
  • 100 g. breadcrumbs
  • 200 ml. beef broth
  • 300 ml. white wine
  • 300 ml. of water
  • 2 tablespoons of chemical yeast dessert
  • 2.5 g. baking soda

To season, season and flavor we will need a good number of ingredients, which I will set aside since you may already have most of them at home:

  • Extra virgin olive oil
  • Fine salt
  • Black pepper
  • ½ tablespoon nutmeg coffee
  • ½ tablespoon sweet paprika coffee

Ingredients for desserts.

  • 6 kiwis
  • 500 g. strawberry
  • 4 bananas
  • 750 ml. whole milk
  • 320 ml. liquid cream (35% fat)
  • 50 g. cream cheese
  • 200 g. Butter
  • 200 g. flour
  • 8 small breakfast croissants
  • 100 g. chopped nuts
  • 7 eggs
  • 150 g. White sugar
  • 150 g. Brown sugar
  • 300 g. 70% cocoa dark chocolate
  • 100 g. cocoa powder
  • 100 g. Strawberry jam
  • 1 packet of curd
  • 5 tablespoons of water
  • 1 tablespoon of ground cinnamon
  • 1 tablespoon vanilla essence dessert
  • Zest of 2 oranges
  • Juice of an orange

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