That's exactly what I do with left-overs for my MIL who is on her own and has a small appetite.i lay out a number of small boxes like you get from a take-away (well, at least here in UK). I then split the meat, potato or whatever, and veg into each box, keeping the meat, veg etc in separate "piles", and divide any left-over sauce or gravy between the boxes as well. Label each box. Lid on once cold, and straight into her freezer. That gives her a better variety of meals, and she also has enough there if a friend or friends drop in unexpectedly (MIL also has breathing problems and various other disabilities, in addition to her small appetite).
For cooking on your own, I think this is a great way to be able to use recipes for families. It lets you divide the food into "serves 6" or whatever much more easily.
Christine in Scotland, UK BST
TEAM - Together Everyone Achieves More
Challenge Leader - TigerMonarchs - 2016 Spring 5% Challenge Leader - Scotland's Brightest Sparks Co-Leader - Calling All Goonies Follower of FlyLady
2015 is your year to shine - 15 minutes at a time. (FlyLAdy)
Ticker info should read: 262 via 276 to 205.
current weight: 244.0
Fitness Minutes: (58,441) Posts: 3,265 10/3/12 11:02 A
Ah! I get it. I find that that is a problem with recipes in general. When it serves 1 or 2, as in y6ur original post, it's pretty easy, just as I joked in my reply, but when you get up to "Serves 6" it gets tricky.
A method I have used it this: since I will be saving the other five portions, I set out six servings, five of them are storage container one is a plate. The other five go in the fridge/freezer right away, as soon as the cool a little. Benefit: it's not sitting out to tempt me for seconds.
Start by doing what is necessary, then do what is possible and suddenly you will be doing the impossible -- St Francis of Assisi
Black Bean Chicken is an example of what I was questioning. It says there are six servings. As I live alone my portion would be 1/6; however, I would have to weigh the entire meal to be able to divide the meal by six to get a single portion. It is much easier to measure by cup/tablespoon, etc. unless someone has a better idea on how to determine what one serving is in this case.
Those who make the worst use of their time are the first to complain of its shortness. --Jean de la Bruyere
If it is practical I sometimes weigh the entire dish after it is prepared, (subtract the weight of the plate or pan), & divide by the number of servings to get the weight of one serving. When I go through the trouble to do that, I make sure to write down the serving weight before I forget so I don't have to do it again next time I make the same recipe.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.