Big batch cooking is a tremendous time saver. I usually make enough food for at least half of the week at once plus extra to put in the freezer all at once so everyone can eat when they are home and hungry by just microwaving single servings. I wish we were all together every meal time, but that just isn't practical with our crazy schedules.
Today I made white bean chicken chili (10-12 servings), pot pie (6-8 servings), chicken stock (about 100 ounces divided into 6 jars), cooked chicken for freezer (3 meal portions), biscuits (one pan/8 biscuits).
Recipes for the chili, pot pie, biscuits, and seasoning mixes can be found here: Menu and Recipes
I use the chicken stock to cook pasta or rice in, start soup with, or use for pot pie.
Normally, I would chop carrots, onions, celery, and peppers during the process and put them in meal size bags in the freezer to use in rice or pasta dishes or soup, but I did that earlier this week. It would only add, maybe 15 minutes since I do it while things are cooking and don't need attention. You should employ a helper to wash dishes while you do this cooking, otherwise you end up with a sinkful.
This is what a my cooking day looked like today. Note that it is only about two hours of work!
Last night I covered two pounds of dry beans with water in a large pot to soak. Then I put a whole chicken in the crockpot with some celery and onion ends (I have a jar in the freezer that I put celery, carrot, and onion scraps in for this purpose) two chicken bouillon cubes, and some poultry seasoning. I covered it with water, turned it to low, and went to bed.