The key concept that leads to success here is understanding ingredient conversion and storage. For example, I make a large batch of pork broth and freeze it in pint size jars. One pint is rather concentrated so it becomes a quart of actual both because I use the same amount of water when I make soup. So the broth took an entire day to simmer, but it only took 30 minutes of actual work (10 to get started, 10 to bottle, 10 to clean). But I can now make a healthy and delicious soup for one or two for the rest of the month and it just takes a few minutes.
xracgy