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CMFARRELL36's Photo CMFARRELL36 SparkPoints: (103,542)
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10/4/12 5:47 P

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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
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BMCOLLEY's Photo BMCOLLEY SparkPoints: (65,648)
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10/3/12 11:02 A

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Great idea! I will put my left over bowls out as if I was serving 6 people. I am accustomed to just putting all of my leftovers in one bowl and putting it away. Thanks!

Those who make the worst use of their time are the first to complain of its shortness. --Jean de la Bruyere


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TIMOTHYNOHE's Photo TIMOTHYNOHE Posts: 4,317
10/3/12 6:22 A

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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

Rock 'n' Roll Dublin Half Marathon, Dublin, Ireland, 8/5/2013
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BMCOLLEY's Photo BMCOLLEY SparkPoints: (65,648)
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10/3/12 12:21 A

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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


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TIMOTHYNOHE's Photo TIMOTHYNOHE Posts: 4,317
10/2/12 11:16 P

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Ummm, I'm going to go out on a limb on this one, but if it says two servings, my wild guess would be that one serving is half what you make.

But I'm only guessing.

Start by doing what is necessary, then do what is possible and suddenly you will be doing the impossible -- St Francis of Assisi

Rock 'n' Roll Dublin Half Marathon, Dublin, Ireland, 8/5/2013
ie.competitor.com/dublin/


BMCOLLEY's Photo BMCOLLEY SparkPoints: (65,648)
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10/2/12 7:23 P

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Thank you. I had actually tried that, but now I can't remember what happened.

Those who make the worst use of their time are the first to complain of its shortness. --Jean de la Bruyere


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PEGGIE0203's Photo PEGGIE0203 Posts: 352
10/2/12 7:10 P

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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.
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HUNGRYWOMAN2's Photo HUNGRYWOMAN2 Posts: 10,948
10/2/12 6:57 P

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It gets messy, and isn't always easy, but I do the same as the previous. emoticon

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,159
10/2/12 6:34 P

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If the recipe is for multiple people, and the recipe does not specify the portion, I divide it into equal size servings and go from there.

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BMCOLLEY's Photo BMCOLLEY SparkPoints: (65,648)
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10/2/12 6:27 P

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This question is not just for the SP Cookbook, it is also for other SP recipes. When the recipes is made for more than 1 or 2 servings, how do you know what constitutes a serving?

Those who make the worst use of their time are the first to complain of its shortness. --Jean de la Bruyere


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