Holidays are replete with opportunities to crash and burn, but there are also numerous opportunities to take inventory of the course chosen to better health and wellbeing. Each choice I make most likely has no effect on others but affects me. I have another choice in that I get to decide if it affects me just today or if I carry it over into my tomorrows. Too many times in the past. a set of bad decisions one day (one meal) has completely sidetracked my resolve--NO MORE. I build habits and patterns, hopefully there are more good than bad.
Have a great day. Make wise choices.
April Minutes: 316
Fitness Minutes: (164,474) Posts: 8,445 5/27/12 2:46 P
I have 5 kids, cooking for seven is very different then doing it for one. but cooking for one or two is about the same. I agree about smaller pot, some of the thing you used to cook scale down, but other things require a change in mind set, for one it is cheaper to have a steak then a roast.
a quick soup for one or two, a can of chicken or beef broth and a can of V-8 Juice. add vegetables and or meat. these can either be cook and Just heat everything up, or cooked in the Broth. often I cook the Vegetables in the broth and add the cook meat when ready to serve
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Memorial Day is a time to remember and be thankful to all of those who gave to made our countries great, the warriors, teachers, fathers and mothers, sons and daughters.
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current weight: 284.0
Fitness Minutes: (1,007) Posts: 180 5/27/12 10:35 A
HI Virginia, Welcome to the team. I am a pretty new member myself and am a cooking for one person. I usually make 2 servings at a time because I dont mind leftovers. I also cook a vegetarian chili that freezes well and I use freezer bags and freeze it in one cup servings. Its in my recipe file. I take a salad every day to work so on Sunday's chop up all the veggies into 5 cups and keep it all in a glass container (keeps them fresh and crunchy) I will wash and dry 2-3 cups each of spinach and romaine and keep in a green bag. Then in the AMs i build my salads adding 3oz of chicken breast or 4oz cooked salmon, raisins, sunflower nuts etc. I have a couple of 1 oz containers for dressings all ready to go. I find that organization and planning really help with eating for one. Again welcome and God Bless you and yours.
Moving from cooking for a family to just cooking for myself has been a change. Some things I can cook and freeze, others not so much. I too am a fan of the recipes on the Spark site; in fact, I found one that I'm taking to a cookout--one that I won't mind having if there are leftovers.
Safe weekend, everyone.
April Minutes: 316
Fitness Minutes: (0) Posts: 15 5/26/12 8:24 P
Good luck with the twosome. Actually cooking for two is the same as one because I always make at least one extra serving. I just can't handle a week of servings. I learned to cook from my mom and one day I just woke up and said "wait I'm not cooking for 5, I need to change this" And hear I am looking for help. This website has some good recipes for one and/or two. Enjoy!!!
Fitness Minutes: (1,509) Posts: 16 5/26/12 8:05 P
When I started learning to cook for one, biggest tip I got was use smaller pots. It really worked. See when you use the smaller saucepan (the one you usually use to make sauces or marinades) you are forced to change your mindset. It started making rice. In the small saucepan I can only make about one or two cups of rice cooked. Once I started doing that then I used the 5 qt saucepan to make veggies instead of the stockpot. It goes on and on. It's all about changing your mindset first. See when i continued to cook big pots of stew most of it got thrown out. It's one thing to have a weeks worth of stew but nobody wants to eat the same stew for 3 weeks. I like fresh food most of the time so have a serving or two for leftovers is okay but not for a week or more. Anyway this is how I started.
Fitness Minutes: (1,509) Posts: 16 5/26/12 7:46 P
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