Freezer meals save time and money. This 2-hour batch produces 14 portions that reheat quickly.
Menu
- Lentil chilli (6)
- Tomato veg pasta bake (4)
- Chicken & veg rice (4) — swap beans for veg version
Shopping list
Lentils/beans, pasta, rice, tinned tomatoes, frozen veg, onions, chicken thighs (optional)
2-hour flow
- Start chilli on the hob
- Assemble pasta bake for oven
- Cook rice; roast chicken/veg
- Portion into tubs; cool; label
Shop-to-Cook Flow
- Shop: The base ingredients above.
- Batch (2 hours): follow the timeline.
- Pack: label each tub with dish · date · portions.
- Freeze: same day.
2-Hour Batch Timeline
00:00–00:10 – Heat oven 200°C; chop onions/carrots; start rice (600 g dry).
00:10–00:20 – Lentil chilli: onions+carrot → lentils 600 g + 3×400 g tomatoes + 800 ml stock + chilli/cumin; simmer 35–40 m.
00:20–00:25 – Pasta bake: boil pasta 600 g. Mix passata + 1×400 g tomatoes + frozen veg + pasta; top with cheese; bake 15–20 m.
00:25–00:35 – Chicken & veg: dice thighs; roast 20–25 m.
01:00–01:20 – Portion: 6 chilli, 4 pasta bake, 4 chicken & rice bowls.
01:20–02:00 – Cool → label → freeze.
Reheat Guide
- Chilli: microwave from frozen 6–8 min (stir halfway)
- Pasta bake: 180°C 25–30 min covered or microwave 5–7 min
- Rice bowls: microwave 6–8 min; stir at 3–4 min
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