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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 7921589" data-attributes="member: 19675">I am used to it from my days living solo in law school.  Cooking big batches and eating leftovers was a way to save tim I needed for reading those dusty tomes.But Mom?Mom hates leftovers.  9/10 times she brings something home from dining out, Dad is the one who kills it.  With home cooked meals, I can usually get her to eat leftovers 1-2 times, and they’d better be something she absolutely loved.Which is where the freezers do some of the heavy lifting.If I’m doing greens, prepping them is a tedious process.  So, for maximum efficiency, we do greens in big (10qt+) batches, eat some and freeze some.  That way, we clean greens once, we chop onions once, I dirty & clean my knives, boards and pots once, etc.  A real time saver.And whatever greens go in the fridge are stored in bags of @3-6 servings, so we have enough per bag for 1-2 meals.  Which means our “cloned” meals can be spread out over months, or even shuffled around to avoid that feeling of sameness.That habit also let me essentially cook 2 holiday meals at onCE, as noted.Right now, I probably have some gumbo bricks, a few hot sausage chubs, and 4 bread puddings waiting to be retrieved from deep freeze.  We also do likewise with smoked/BBQed meats, so we can enjoy the when nobody wants to be cooking outside in the hot sun, winter cold, torrential downpours, or mosquito swarms.</blockquote>