One of the biggest helps to staying on track that I find is to have the measuring cups, spoons and food scales on my bench beside where I dish up meals - and to USE them for everything. I find that judging weights and measures - they tend to creep up and I'm never sure exactly how much I eat
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Buy larger quantities of food and when you cook your meals, cook the entire package, then freeze into individual meals. The oven is going on anyway so you might as well cook larger amounts - you not only save money on quantity, but on energy consumption and you can always have food ready for use.
If you have hit a plateau, the first thing you need to check is that you're eating enough! It sounds crazy, but your body will not shed the weight if you are not feeding it nutritious food in the quantities it needs.
I cook a whole pound of spaghetti or rice at once and freeze it in single serving sizes. This saves me time at night and I don't have to worry about how much dry spaghetti or rice to cook to get 1 serving -
I freeze it in self-sealing plastic bags (like Ziploc) and use a permanent marker to label the bag with the contents, quantity, and date -
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