Big-Batch Recipes to Make This Weekend

Food Network Kitchen’s Big Batch Andouille Gumbo.

Photo by: Matt Armendariz ©Copyright 2015

Matt Armendariz, Copyright 2015

September is practically synonymous with packed schedules, and busy calendars can quickly result in one too many takeout dinners. But no worries — we’ve got a plan for you. Choose a couple of these ingenious (read: giant and easy) recipes, spend a Sunday cooking and freezing, and get ready to shower yourself with gratitude next time you need a dinner idea faster than fast.

With just a little extra chopping, you can make a double batch of this hearty soup that’s chock-full of peppers, okra, onions, sausage and more. Make it an even more satisfying meal by serving it over rice.

Food Network Kitchen’s Big Batch Healthy Beef, Mushroom and Spinach Calzones.

Photo by: Matt Armendariz ©Copyright 2015

Matt Armendariz, Copyright 2015

Make a dozen of these veggie-stuffed pockets and you’ll have more than two weeks’ lunches ready to go. Grab one from the freezer as you run out the door, place it in the fridge at work to thaw, and the calzone will be ready to microwave by lunchtime.

Food Network Kitchen’s Big Batch Corn and Potato Chowder.

Photo by: Matt Armendariz ©Copyright 2015

Matt Armendariz, Copyright 2015

This creamy, starchy soup is perfect for those cold nights you know are just around the corner. Make and freeze this recipe now and you’ll be as prepared as an upstanding Boy Scout.

Food Network Kitchen’s Big Batch Meatballs.

Photo by: Matt Armendariz ©Copyright 2015

Matt Armendariz, Copyright 2015

Our recipe makes 36 meatballs (which you can freeze and thaw later) in just about an hour and a half — paired with pasta, that’s several dinners that will heat up in a flash. Or pick up some hoagie rolls on the way home from work and have sandwich night.

Food Network Kitchen’s Big Batch ChileChicken Pozole.

Photo by: Matt Armendariz ©Copyright 2015

Matt Armendariz, Copyright 2015

The Mexican flavors in this comforting dinner are both warming and bright, so we know you’re going to want to make this again. Oh, wait — you already did!

Food Network Kitchen’s Big Batch Turkey Chili.

Photo by: Matt Armendariz ©Copyright 2015

Matt Armendariz, Copyright 2015

Chili just might be the quintessential big-batch meal (it’s what huge pots were made for, right?). Our recipe uses ground turkey to keep things little leaner, and calls for a level of spice that Goldilocks would approve. With just 10 minutes of prep (your stove and the pot do most of the heavy lifting), you can make four quarts, ready to freeze.

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