Most of the time I do what most others have said: cook the full recipe and freeze in single-serve containers for times when I don't have time to cook. Sometimes, I also make something easy like bacon and greens or a cheese and fruit plate.
I make a recipe and divide it up into single servings, mostly soup recipes, freeze and grab and go
Fitness Minutes: (20,400)
2,704 10/12/12 12:16 A
I just portion out large recipes and eat them throughout the week. My freezer is full of single-serving containers of soups and stews that I cooked in batches and will eat later. I'm also happy to make a big batch of something delicious and eat it for lunch every day during the work week. In fact, almost everything I eat is batch cooked. This week I made baked oatmeal (baked in muffin cups) for breakfast, a brown rice biryani for lunches, and a spinach and butternut squash casserole for dinner. Every day I just grab a serving and chow down. Next week, something completely different!
Fitness Minutes: (66,033)
500 10/11/12 11:01 P
I've realized you can freeze a lot of things. I have a couple of ice cubes trays that are dedicated to freezing things like leftover tomato paste, pumpkin puree, coconut milk, orange juice, pesto, etc. You can also freeze herbs; I chop them up, put them in the ice cube tray, top it with a little water then freeze. Then I can use that in soups, stews, sauces. If I only use half a can of beans, I freeze the other half.
The first step to making cooking for one easier is prepping in advance. The first thing I do after the super market is pre-weigh all my meat and separate it into individual servings for myself in zip lock bags. I know that 9.2 ounces of chicken breast will give me 6 ounces cooked. I do the same things with veggies and sauce. After I cook my spaghetti squash I store one cup servings in wonton soup containers in the freezer. The best part is that they're precooked the next time I go and use it. I never throw out anything, I freeze the portion size I normally eat for next time. Once this is done, I grab what I want out of the freezer in the morning and let it defrost and then I can create anything with it, from taco salads to stir fry...depending on what veggies or cheese I have on hand. Here are some recipes that I've used.
Fitness Minutes: (87,796)
11,709 10/11/12 6:39 A
To keep from wasting the money, I cook the whole receipe and freeze individual servings for later.
Fitness Minutes: (39,666)
637 10/10/12 10:07 P
Nirerin just said about 80% of what I do. I would add- Take your favorite side dish and keep a lot on hand. Mine is saffron rice with veggies, onions, just a few beans. In a pinch you could eat a big portion as a meal. Always keep a big salad in the fridge. Changing up the dressings for salad, and seasonings for side dishes will help with variety. Happy eating!
one of the things that helped me most was realizing most things are interchangeable. in other words a veggie is a veggie and a protein is a protein. the second thing was learning to love curries and lasagna. curries and lasagna are great "clean out the fridge" meals that you can pretty much toss in any veggie, grain, meat or other leftover bit and they come out just fine. and as far as the veggie is a veggie, protein is a protein bit goes, what i mean by that is that if i can't buy as much as i need [i bought three ounces of scallops for dinner tonight for example], then i don't buy it unless i already know three things i can use it in, even if it is replacing the broccoli in a recipe with zucchini because i bought zucchini and i would not be able to use up both. some of the simplest things that i do are to cook ingredients separately so that they can be mixed in different ways. tonight for dinner i made scallops, broccoli and cauliflower in orange sauce over brown rice. i bought just enough scallops for dinner. i cut up the broccoli and the cauliflower and portioned them out so that i can freeze them and use them in other things besides using a portion for dinner tonight. one portion i'll save for adding to a boxed pasta mix when i don't have time to cook. another portion i'll use for mac and cheese on friday. the fourth portion i will use to top a baked potato. i also cooked up three servings of rice. one went with dinner tonight. one will go under veggies and teriyaki sauce tomorrow night. and the final one will go under a portion of spicy black beans i'll pull down from the freezer. the orange sauce i'll use with seafood again or with rice and veggies or use to marinade tofu. the basic idea is to only make one or two new quantity ingredients and mix them with things you already have on hand. if you don't get eight new things at once, it's easy to use up the one or two that you need to use up and not get bored or overwhelmed. in other words, you don't want ten different kinds of premade sauces in your fridge. but having a teriyaki or an orange sauce or a peanut sauce or a cream sauce or a premade curry or just one or two, can be a quick way to assimilate and use up ingredients. and if you have a recipe that calls for kung pao sauce, instead of making it or buying it, just use the teriyaki you already have on hand. when you use it up is the time to try something new. pasta subs for rice subs for grated cauilfower subs for baked potatoes subs for quinoa subs for barley subs for millet subs for lentils. yes, it will be a little different, but it helps use up so you're not wasting or trying to fight eighty different ingredients.
Betty Crocker cooking for 2 Betty Crocker dinner for 2 There are also other cookbooks on the market for 1-2 serving meals.
SP Dietitian Becky
Fitness Minutes: (640)
14 10/10/12 6:21 P
Hello all, I was wondering if anyone had any good recipes for one person or know of any good blogs with recipes. I know I can cut regular recipes down, but some times by the time you purchase all the ingredients I find I end up spending any where from $20 and up for a meal and waste all the leftover ingredients...
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