Batch cooking and storing was a big thing for me when I was living on my own. Make a big portion of fried rice, and then eat it for the next four days. Make a b

Batch cooking and storing was a big thing for me when I was living on my own. Make a big portion of fried rice, and then eat it for the next four days. Make a big portion of ragu and eat it for a week. Some things, like red beans and rice, could last even longer. It does sort of require being willing to eat the same thing over and over and over again; I'm totally fine with that, but I know that other people (notably my wife) are not. The other advantage to cooking and storing, for me, is that you can set aside a big block of time on the weekend, for example, and get all the cooking out of the way for the week. And if you're doing large batches, it turns out that you can actually multitask pretty well; when something needs to simmer on the stove for two hours, it's pretty easy to sit down and play a computer game and just get up every 20 minutes or so to stir the pot and then sit back down.