I cook for 3 people and we don't eat huge portions. I sometimes make half a recipe or I freeze the extra right away for another meal. (label and date items you freeze) We use leftovers for breakfast or lunches. I plan a use for leftovers before I make a big item... for example, I would cook roast beef and then know I will use the leftover meat in soup later in the week. I love to try new things but I really only try new recipes once a week... usually less often than that. It can get expensive and time consuming to try a lot of new things every day. I do try to make our old favorite recipes in a healthier way.
Between slow cookers, pressure cookers, and microwave...I find I can enjoy having fun cooking (when I feel like it)...and enjoy the advantages of homemade dishes by freezing an reheating in the microwave. Less work and easy to do....especially if you enjoy 'slow cooked' food...like stews and soups.
Fitness Minutes: (11,285)
3,116 2/1/14 10:54 A
I love to cook and my wok is one of my items to go to. Easy to do fresh veggies and keep it simple.
I use allrecipes.com most of the time. They have a calculator that can tweak the serving sizes needed. Sometimes you get crazy measurements but I just round. Also there are lots of food blogs out there for that make recipes for small sized house holds. Just have to find one that suits your tastes. I love twopeasandtheirpod.com.
Fitness Minutes: (172,376)
11,681 2/1/14 9:09 A
I love cooking. I just wish I had more time for it. It's just my husband and I and when I do cook, we have leftovers. I portion everything and freeze leftovers. It makes for easy lunches that are less expensive than the cafeteria. Sometimes, I even double a recipe for things like soups, stews, and chili because I know they freeze well.
I'm a big fan of America's Test Kitchen's cook books. Are they low fat ? Are they low calorie ? Some of the recipes are, some aren't. What the cookbook will help you do is learn how to adjust recipes to serve a couple of people. This in one in a series they've done.
Like many other members, I cook a large pot of "something" on Sunday. I then portion out containers for my lunch. In the morning, instead of wondering what I'll have for lunch, I grab a container.
Also, Perdue does make single serving chicken breasts. I've seen them at the market. It's a bag full of 5-10 pre-portioned chicken breasts. You use what you need. the rest stays in the frig. individual servings. cleaned too. Something like that might be good for you and your mom.
PS - Let's say you do make too much for you and your mom to eat. You don't have to toss out the food or give it away. Just eat the leftovers for lunch the next day. I don't mind eating leftovers.
I usually make big batches of soups, stews etc in the crockpot and freeze them. So handy. I also like recipes with 5 ingredients or less.
Fitness Minutes: (5,526)
10,393 1/31/14 12:21 P
If we cook too much then we freeze the extra [just label it & remember it's in there].
Fitness Minutes: (9,224)
611 1/31/14 10:46 A
My hubby does most of the cooking in our house since he is home from work about an hour before me. We usually decide what we want to eat during the day by finding recipes. I use sparkrecipes on occasion, they also have an app. We usually take leftovers for lunch the next day, or if we have a lot of leftovers we will reheat for dinner another night. We do freeze some things, lasagna is really easy to freeze. Stir Frys are super quick and easy, I usually slice up some veggies when I buy them so all we have to do is throw them in. Stir Frys are easy to customize to your palate, just stock up your pantry with hoisin, soy sauce, Siracha, Rice Wine, Sesame Oil, ginger (power or fresh), and garlic. Just play with those flavors. Also, serve along with rice, which is a slightly better carb for you.
Fitness Minutes: (6,555)
2,570 1/31/14 10:20 A
I'm cooking for just me so I'll make a big batch of something (stir fry, veggie lasagna, etc) Sunday and just eat that for the week. Whenever I try a new recipe, I always make sure I add lots of vegetables, use lean proteins, and stick to whole grains. It's worked out pretty well so far.
I'm wondering for those that like to cook how you balance cooking, trying new recipes, etc with losing weight? I am in the last several pounds of weight loss and have a small frame so can't eat that much.
It's just my Mom and I in the house and we don't really know that many people in the area to eat with. I realize I can also give the food away but we're both on limited incomes so that isn't the best option.
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