Sous Vide Batch Cooking and Meal Prep

Staying home and cooking for loved ones has never been more important. Speedy meals in a time of stress can be a welcome relief, providing nutrition and comfort.

If you’re the cook once, eat all week type, check out some recipes below for easy batch cooking that you can use for lunches and dinners all week.

Sous Vide No Sear Chicken Breast

Cook this on a Saturday or Sunday, keep it in its bag, and quickly chill in a bowl full of ice water. After transferring to the fridge, this chicken is safe for at least a week.

You can use this in both cold and hot applications, with some of our favorite ideas below.

Cold uses:

  • Salad
  • Grain Bowl
  • Chicken Salad

To reheat and serve hot, sous vide at 150Ā°F / 65.5Ā°C for 30 minutes.

Hot ideas:

  • Tacos
  • Soups
  • Tossed in your favorite sauce and served with a basic veg+ starch side
  • Rice Bowls
  • Burrito Bowls

Sous Vide Tofu

This dish is dynamite as is, served w/ rice. You can skip the chili garlic situation, and leave it as blank canvas for many dishes, or cook as is! Like the chicken above ā€” cooked, chilled, and stored it will be good a week, easy.

Here are some suggested uses:

  • Veggie Stir Fry
  • Quinoa Bowl
  • Salads
  • Buddha Bowl
  • In a wrap with some avocado and cucumber
  • Noodle Bowl

Sous Vide Hard Boiled Eggs

This one is easy, and you can cook breakfast for a couple weeks in an hour of hands-off time.

There’s no better and guilt-free “grab from the fridge” snack than a hardboiled egg.

Sous Vide Pork Shoulder

This one is worth the wait. Drop this in the night before you plan on eating, enjoy it for dinner the next evening, and then save the leftovers for:

  • Carnitas Tacos/Burrito Bowl/Rice Bowls
  • Lettuce Wraps
  • BBQ Sandwiches
  • Pizza Topping
  • Ramen Filling
 

Time to cook

Tag your cooks with #anovafoodnerd, and as always you can find the world’s largest library of sous vide recipes at right here!

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