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
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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
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.
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