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[quote=Anonymous]This is my roster of go-to recipes that I make on the weekends in big batches:

Soup is your friend. In the fall/winter I make one type of soup every weekend. Typically a lentil soup with some ham or chicken bones simmered in there for body, and then some carrots, potatoes, onions in there as well. I do these in a slow cooker or pressure cooker.

Chili -- lots of variations on this: vary the types of beans, the meat (sausage, beef, turkey), omit the meat entirely for a veggie version, add whatever veggies you have on hand (spinach, different peppers, carrots, etc.), add whole wheat pasta or bulgur (cracked wheat), vary the degree of spiciness. Do in slower cooker or dutch oven.

Quick couscous salad -- cook a box of that 5-minute instant couscous. When cool, add feta or crumbled goat cheese, scallions, a cut-up pepper or two, and some slivered almonds. Sometimes I also add pieces of chicken if I have leftovers. DH and I often take this to work for lunch.

Shepherd's pie -- again, with variations: turkey or beef or lamb, add curry spices to the meat or not, etc.

Big batch of fried rice -- I usually add strips of omelet, little chunks of bacon, some peas or corn in there.

Curry -- I usually do a chicken and potato curry, and sometimes throw some spinach in there if I have it. I sometimes use the Maya Kaimal curry sauces as the base or the Trader Joe's simmer sauces.

Big batch of Bolognese sauce -- if I'm short on time (even on the weekends), I use the recipe for a quick Bolognese from www.dinneralovestory.com or else I do the sauce in a slow cooker

Big batch of meatballs -- lots of variations on this, of course. I usually simmer this in a tomato sauce (homemade in the slow cooker if I have time, jarred from the store if I don't) -- and I serve the meatballs and sauce with pasta or rice, or, if I don't put the meatballs in sauce, I serve them along with pita pockets, chopped iceberg lettuce, a quick cucumber/yogurt sauce, feta, olives, etc. so that it's kind of a Greek meatball pita thing. I also recently tried the spicy chipotle meatballs recipe from The Wednesday Chef blog and they were wonderful and not too time-consuming - I served them with rice, and then chips and guacamole as extras on the table.

Chili Mac -- saute some chopped onion, red and yellow peppers, and garlic in a big pan, then remove from the pan and set aside, brown some ground beef in the pan, then add some chili powder and soy sauce, add a jar of tomato sauce or can of crushed tomatoes, add the cooked veggies back to the pan, simmer until you get the desired thickness, then mix with cooked macaroni or other short pasta, pour the mixture in a greased casserole dish, sprinkle shredded cheese over the top, bake until the cheese is melted and a little browned. I think I got this recipe from Michael Ruhlman's website but I've been making it for so long that I can no longer quite remember the original source!

In general I love the Dinner A Love Story blog for recipes and inspiration, as well as smittenkitchen.com -- the latter website in particular has a very well-organized recipe index. Happy cooking!

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