In Birmingham, Michigan, busy people can spend just one hour cooking at Jane Bonanata’s Chop Shop and leave with a coolerful of six meals for their families. “They can get their meals made for a whole week here,” says Bonanata, who provides all the recipes along with premeasured and precut ingredients. If you don’t have a similar store in your neighborhood, you can still reap the benefits of bulk cooking. Here are some recipes adapted from the Chop Shop’s repertoire that you can prepare ahead of time and freeze until your family is ready to eat.

Summertime Tilapia

Hands-On Time: 15 minutes
Total Time: 35 minutes
Makes 6 servings

2 bell peppers (any color), thinly sliced
1 medium yellow onion, thinly sliced
6 4-ounce tilapia (or cod) fillets
4 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, thinly sliced
1 lemon, cut into 6 slices
2 teaspoons chopped fresh dill

Heat oven to 400° F.

Cut six 12-by-15 inch sheets of parchment paper or aluminum foil. Fold the sheets in half to form a crease, then unfold. Place some of the peppers and onion in the center of 1/2 of each sheet. Top with a tilapia fillet. Drizzle each fillet with some of the oil and top with some salt, pepper, garlic, lemon, and dill. Fold the uncovered half of the paper or foil over on top of the fillet and fold the edges over twice to seal. Bake until the fish flakes easily and is the same color throughout, about 20 minutes.