- by Lauren
- 3 minute read
Bulk Cooking For Beginners – Stop Scrambling And Start Winning Mealtime
Let’s face it – the dinner-time scramble is real.
You get home late. You’re starving. The fridge is full of random ingredients but nothing that looks like a meal. Suddenly, pizza sounds like a genius idea.
Here’s the thing: most people don’t struggle with healthy eating because they don’t know what to eat—they struggle because they don’t have something ready when they need it.
Bulk cooking fixes that!
It gives you grab-and-go meals you actually want to eat, saves you time and money, and keeps you from making decisions when you’re already drained.
It’s not about having beautifully curated meals packaged up in pretty containers. It’s about having real food, ready to go, so you’re not living off protein bars and takeout.
What Is Bulk Cooking, Really?
Think of it like this:
One mess, multiple meals.
You cook once and eat from it several times during the week.
Sometimes it’s full meals. Sometimes it’s just components like rice or chicken that make assembling a meal way easier later on.
What Bulk Cooking Is NOT:
- Spending your entire Sunday in the kitchen (unless you want to)
- Eating the same sad chicken and broccoli all week
- Needing Pinterest-perfect containers or fancy gadgets
It’s cooking smarter, not harder.
Step-by-Step Tips To Actually Make Bulk Cooking Work For You
1. Start With One Meal, Not Your Whole Day
Don’t try to bulk cook breakfast, lunch, and dinner for the next 7 days right out of the gate. That’s a recipe for burn out before you even get started.
Pick one meal that’s your biggest struggle – like lunch because you’re always grabbing something random at work.
Then cook 3–4 portions of that one meal. See how it goes. Learn what you liked (and didn’t).
Don’t worry about being perfect. Figure out what actually works for you.
2. Make a Repeatable Game Plan
If you’re not sure where to start, here’s a sample combo that works for almost anyone:
- Protein: Ground turkey or grilled chicken
- Carb: Brown rice or roasted sweet potatoes
- Veggie: Roasted broccoli or a salad kit
- Flavor: Salsa, hummus, pesto, or tzatziki
Now mix and match all week.
Want a shortcut? Check out Budget Bytes – tons of bulk recipes that don’t suck.
3. Use What You Already Have
You don’t need a slow cooker, food scale, or 17 sets of matching glass containers.
Here’s what you actually need:
- A big sheet pan (roast everything at once)
- A decent skillet or InstantPot
- Reusable containers (check Walmart, Target, Aldi, or Amazon for deals)
- Aluminum foil and zip-lock bags for freezing
Pro Tip: Write the date + contents on frozen meals with a Sharpie. Future you will thank you.
What to Cook in Bulk (That Actually Tastes Good Later)
Here are some ideas that hold up well in the fridge and freezer:
- Chili or Taco Meat – Flavor improves over time. Add to bowls, wraps, or salads.
- Baked Oatmeal Cups – Great for breakfast on the go.
- Meatballs – Freeze and reheat for easy protein in pastas or bowls.
- Shredded Chicken – Use for tacos, sandwiches, or soups.
- Rice or Quinoa – Make a big batch, portion it out, reheat with broth for fluffiness.
- Frozen Breakfast Burritos – Wrap eggs, cheese, veggies, and sausage or turkey bacon.
Final Thought: Keep It Stupid Simple
You don’t have to prep 21 meals or build a color-coded spreadsheet.
Just ask yourself: What’s one meal I can make ahead that’ll help me eat better this week?
That’s it. That’s the move.
Over time, this gets easier. You build a rotation. You waste less food. You feel more in control.
And most importantly, you stop scrambling every night trying to figure out what to eat.
Want help building a custom plan that works with your schedule, tastes, and goals?
📲 Book your free nutrition consult and let’s get you set up.