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LIN1263's Photo LIN1263 Posts: 12,940
5/17/18 9:09 P

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try www.allrecipes.com, there recipes can be adapted to whatever servings you want, even 1 or 2.

I am on the summer challenge now. I have pleurisy, 3 types of anemia from Iron,folic acid,other vitamins not working,chronic pneumonia,chronic kidney disease and low blood pressure & blood clots in both lungs for 3 years..I am 55 years old. I had 7 operations recently. I had cervical cancer 6 years ago, no signs last 3 years as well.


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5/17/18 12:48 P

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I'm snagging these meal planning ideas.
Thank-you!

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5/10/18 4:15 A

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Search on "meal prep". Reddit has an entire subforum, search on "reddit meal prep sunday". Myself, I'm on a low carb diet, so have simple meals centered around meat. Buy a value pack, freeze away. Most meals are more assembled than cooked, and I have various precooked meats and meat snacks in the fridge, as well as eggs, cheese snacks, cans of tuna, etc. Most of these simple recipes are from StartYourDiet.com, when you choose the Low Carb diet plan.

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LIN1263's Photo LIN1263 Posts: 12,940
5/9/18 2:28 A

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Most times I do not use recipes & make the correct amount for one, for recipes I make enough for 2 meals & have the rest 2 days later, not 2 days in a row.

I am on the summer challenge now. I have pleurisy, 3 types of anemia from Iron,folic acid,other vitamins not working,chronic pneumonia,chronic kidney disease and low blood pressure & blood clots in both lungs for 3 years..I am 55 years old. I had 7 operations recently. I had cervical cancer 6 years ago, no signs last 3 years as well.


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5/8/18 2:32 P

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Anhelic - I have made the French Toast many times, and passed this on to many of my teaamates and it is a hit. I did add a touch of vanilla and my son doubled the recipe and it works wonders for him. So I want to thank you again.

Do you have anymore of these awesome type recipes for one person?

Bev


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4/9/18 3:37 P

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Thank you for the French Toast for 1, I am going to try it. Sounds yummy.


Bev from Sacramento CA West Coast Time zone


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4/9/18 2:42 P

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French Toast in the microwave for one.
Cut up 1 1/2 slices bread, in bowl mix 1 beaten egg with 3 tbsp milk and sprinkling of cinnamon. Mix all together. Put the bread cubes into a mug, pour egg mixture over top and press down so bread absorbs egg. Microwave on high for 1 minute, add 10 seconds more if needed. Really great and simply and quick to make.

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4/6/18 8:29 P

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Yes indeedee it works for me. I have a 1/2 Cup of unsweetened applesauce for dessert and I am done for the night. I just prepare a breakfast, very simple, 1 small potato, use a box cutter and make my own hashbrowns, one egg and one slice low-sodium toast (no butter or anything on it), then my mom's meal and that is it for me.


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4/5/18 9:31 A

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It works for you. That is certainly something to consider especially for control and no grocery shopping!



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4/4/18 9:43 P

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I live alone and tried the Blue Apron and Freshly.com. But they only offer foods for 2. I ordered them cooked them and ate them both. Wrong. Then when I went back in the kitchen to clean up I snacked again. Shame on me.

I have found Mom's Meals which are created and made by chefs and are individual meals that all you have to do is microwave for 2 min. This works for me because you get to pick and choose and they have menus for different eating problems. I am sodium sensitive and they have low-sodium food menu. I have lost 38 lbs on this program for 3 reasons. 1. The food is delivered to my door on the day I choose, (No grocery shopping for me), 2. Meals for 1 and 3, no going back in kitchen for clean up. I heat the meal and eat it and then never have to venture back in kitchen again. YEA. Works for me.


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INTOTHENEW's Photo INTOTHENEW Posts: 502
4/1/18 5:19 P

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The Pleasures of Cooking for One, by Judith Jones.

There is no bad food, only bad cooks.
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3/31/18 11:25 A

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easiest way - Leftovers. plus it wastes less time if you only have to reheat instead of making a new meal.

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NIRERIN Posts: 14,348
3/31/18 8:16 A

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@ANGELGRLKAS29 Have you asked at the store? I shop at Publix and they basically package for families of four. But almost anything that is sold by the pound in the produce or meat or seafood department they will break the package and give you just what you want. So if you need just one zucchini instead of four all you do is take up a package, say you want that one and they will give you just that one and repackage the other three.

-google first. ask questions later.

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3/29/18 8:43 P



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@ANGELGRLKAS29 What a bummer :-(

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ANGELGRLKAS29's Photo ANGELGRLKAS29 Posts: 1,269
3/29/18 8:47 A

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@SLIMMERKIWI - really the only bulk bins we have are for candy and nuts. Some produce you can buy individually, but most of it comes packaged in a larger quantity than I may need.

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3/28/18 1:54 P

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One thing you could try is maybe batch cooking the elements of a meal, but not assembling it, so that you can use it different ways throughout the week. Does that make sense?

For example, on Sunday night you could bake a couple of chicken breasts without a lot of seasoning. Then throughout the week you could add other ingredients to use that chicken in different ways without ever having the same meal twice. On Monday night you could put it in a quesadilla with beans, veggies and cheese, Tuesday you could cover it in marinara and mozzarella for a healthier chicken parm, Wednesday you could combine it with some broth, veggies and noodles for a soup. For lunches you could do chicken sandwiches or use it to top salads.

The best thing to do I'd say is just have a plan. Maybe not super specific as to know what you're eating which day (although you could do that!) but even just a list of 3-4 meals you can make definitely makes grocery shopping and daily cooking so much easier.

Hope this helps!

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3/27/18 6:51 P



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@ANGELGRLKAS29 are there not a bulk bins where you get your groceries? Sometimes, however, per g/oz they are more expensive, but if it means less wastage then go for it.

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ANGELGRLKAS29's Photo ANGELGRLKAS29 Posts: 1,269
3/27/18 7:44 A

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Most recipes are also very easily halved, or quartered as well so you don't make as much the first time around. If you're worried about wasting fresh produce, you could always try frozen produce. I have only myself and my daughter to cook for, and she says I cook for an army (lol). I can't help it. Before my son turned vegetarian, I had to make a lot - he's a swimmer, so can eat tons of food in one sitting. But, he's off at college now, so it' just my daughter and myself. I swear some day I'm going to open a 'singles' grocery store - where everything is sold in smaller portions! Anyone want to invest? ha ha.

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3/25/18 11:31 P

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I make my own lentils and make more than I need. Extras can be frozen, but I usually plan to use them. I use them in place of ground beef or add them to it to cut back on the amount of meat I use. So tacos, burgers, or nachos. I add them to a salad or soup for extra fiber and protein.
I also use Greek yogurt in place of sour cream. I always have some on hand to use as breakfast or a snack. Also makes a good marinade for chicken with some olive oil, lemon juice, cilantro and cumin. Besides being part of a dinner, leftover chicken can make a nice sandwich or top a green salad. Also consider chicken salad and of course, soup.
With both lentils and chicken leftovers, quesadillas are a quick and easy meal as well as enchiladas.
I also make up dishes. So I might add lentils, chopped spinach,canned diced tomatoes with some of the juice together and some spices and give it a try. You never know when you'll come up with a great one.

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3/23/18 1:14 A

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a lot of people freeze foods that can be frozen or plan their week to use the stuff ( like eating multiple meals that use sour cream). also making basics like a bunch of chicken and then using it for different meals can help.

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3/22/18 12:26 P

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It's hard. I have two freezers with divided meats both full. I cook fresh produce. I usually end up buying fresh meats to cook right away.



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3/22/18 5:57 A



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LOL ..... "My only problem is I need a bigger freezer! "

I have a 16 cubic foot chest freezer (have had it for 41 years.) I have a fridge/freezer with a 4.5 cubic foot freezer capacity. I also have a 6 cubic foot upright freezer. The two smaller ones I use every day and are inside my house and the larger one is in my garage. The 6 cubic foot one is mostly full of pre-cooked meals and meat portions of meals. The outside one is 1/2 full with an equal amount of the cooked meats/meals, as well as large raw meats (e.g. leg of lamb bought on really good special ) fruit from my trees (feijoas) that I have frozen to last me the off season, and a few other things. The trick is to rotate so that you aren't left with stuff that needs to be thrown out because of freezer burn because it has been left too long.

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RONDAJO56's Photo RONDAJO56 SparkPoints: (71,096)
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3/21/18 10:02 P

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I also live by myself. I divide everything into single servings. I have 1/2 c, 1c, 2c container and 3 compartment containers for meals. I have complete meals in the freeze (my own tv dinners) and single servings beans, rice, meats, cheese, salsa--etc. My only problem is I need a bigger freezer!

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3/9/18 4:19 A



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To highlight my previous response:
I live on my own. Today I made a Hungarian Goulash - 1 serve I ate tonight, the other 7 serves went into the freezer in single serves, for later. Last week I made an Apricot Chicken out of a Rotisserie Chicken that I had bought on a really good special. Apart from 2 dinners using just the chicken with my various veges, and 2 lunches with chicken, I had 6 single-serves go into the freezer for later. That same day I made a Mince (Ground Beef) with Black Bean stew, one of which I ate that night and the other 5 went into the freezer. All of my meat casseroles/stews are loaded with vegs and beans/lentils/chickpeas. It really IS so easy cooking for one person. You just need to plan like you are feeding a family and portion the food into single serve containers to freeze.

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HAWKTHREE's Photo HAWKTHREE SparkPoints: (67,647)
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3/8/18 7:23 A

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I find that a lot of leftovers end up in soup. If I get a roasted supermarket chicken, I will save the bones and drippings in the freezer until I have enough to make chicken broth.

If I have kale for dinner and have bought a huge amount, I will cook all of it, and then turn the leftovers to a liquid with a stick blender and freeze that in an ice cube tray to add to soup. It's very concentrated and it's not a true liquid in that you can still see the individual pieces of kale, they're just very tiny.

Fresh green beans get chopped into soup sized bites after my main meal cooking of them. Frozen as well.

An entire bag of grated cabbage can be steamed at once, enjoyed with just butter at meal #1, reheated and brown in a skillet for Meal #2, or frozen for the soup pot.



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MLAN613 Posts: 19,441
3/8/18 6:52 A

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I live on "leftovers" as a single lady but I like the poster who described it as "planned overs". The freezer is my friend. I freeze soups, chili, spaghetti fixings, egg dishes, et cetera. On Sunday, I will pull out enough of my frozen things for lunches or breakfast as applicable.

Edited by: MLAN613 at: 3/9/2018 (06:11)
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3/7/18 10:11 P

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I think most folks aversion to "leftovers" is that they feel obligated to eat it until it is gone. Not so in our home: I make one dish that will serve us several nights; and then the next day, I make something entirely different that will serve us for several nights. (I used to take alternating day's worth for lunches also... retired now.) By alternating the meals, its less *boring*.

Also...another secret to avoid boring is to plan right... the left over chicken breast you have 'plain roasted' tonight becomes a Chicken Chinese Stir fry in 2 or 3 days.... (just add the already cooked meat at the end...)... or Chicken Curry over rice in 2 or 3 days... YOu can even make ahead and freeze, but I find most meats keep for 3 to 4 days just fine.. A small roast pork or beef can be flavor re-created as well...think BBQ sauce, or French Dip sandwich, or even Italian flavored spices.... Experiment and Enjoy!
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3/7/18 9:03 P

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I like the term planned overs to leftovers.



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3/7/18 7:10 P

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Love the planned over idea. Lots of great ideas here today thank you!

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3/7/18 4:56 P

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It is just my daughter and I but I always cook four to 6 servings 2 -3 times a week. We have dinner that night and lunch leftovers and dinner the next. I don't buy "special ingredients" unless I am making multiple meals with it. This week I made a NAPOLEON MEATLOAF and SHEPHERD PIE CASSEROLE. I bought 3 pounds of hamburger to divide between the two and used spinach, and mozzarella cheese in both. These fed us for the whole week of dinner and lunches and freeze well.


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3/5/18 1:52 P

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You can use ingredients up that appear in a single recipe with several other items during the week - it just takes some fore-thought to get it done.

ie; your sour cream example - use it in the recipe, then make plans to use it with other things during the week, as well, like on baked potatoes, over strawberries for a snack, etc. (or as someone else suggested, swap out sour cream with plain greek yogurt and use up the yogurt instead - use it as either a continued substitute for sour cream, or add it to smoothies, make parfaits out of it, etc.)

Like someone else suggested, if you have an ingredient like kale showing up in a recipe, and it only calls for maybe half a bunch, work out how you'll use up the rest of the kale during the week - either find another recipe that'll use the rest of it, or come up with other solutions, like adding it to a salad, stirring some in with a stir-fry, etc.

I personally LOVE leftovers - I'm single, too. I do batch-cooking on the weekends and I usually make at least one soup or stew recipe that serves 5-6 (something that freezes well), and then some other casserole-type or maybe salad-type recipe to eat "fresh" during the week that also makes maybe 4-6 servings. I just make it all on Sunday, divide it out into single servings and freeze or refrigerate and then grab the meals as I go during the week. I then don't have to cook breakfast, lunch, or dinner, (unless you want to call heating up in the microwave "cooking").

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3/5/18 1:22 P

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PLANNED OVERS, love this phrase. I try to plan well, so I have food for every day of the week. And, I often cook the majority of it on the weekends so I don't have to prepare a full meal on week nights. Grilled or roasted proteins, stews, whatever it might be. Make a salad or steam veggies, dinner is served.

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3/5/18 2:12 A

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I frequently buy meats on sale in larger portions, cook them, then freeze them in individual portions in a ziplock. Frozen fish fillets often come individually preportioned as well and I buy them often.

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MSCHERYL10's Photo MSCHERYL10 Posts: 516
3/5/18 1:07 A

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Cooking for 1-2 is hard!! there are some good ideas here, my personal favorite is single serve plain greek yogurt. almost no leftovers. I don't like sour cream. I also cut almost all recipes in half.

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2/27/18 1:05 A

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Thank you so much for these tips! I go through periods of the year where I cook for our whole family, and then I have long periods of time where I only prepare for my son and I. I am researching tips to start this venture again as my husband's galley will open back up soon! I would like to have less pasta kid-friendly meals and more mommy friendly, but kiddo will still eat the meals. I will be using many of these tips in an attempt to cook better and spend wisely!

ONE MINUTE AT A TIME!


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NIRERIN Posts: 14,348
2/26/18 4:45 P

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Lentils are very easy to cook from dry so that you only make how much your recipe calls for. Sour cream can top baked potatoes or tacos, can be used in corn casserole/souffle, or can be baked into cakes or cookies. You could also try topping eggs or a bagel with sour cream and chives, perhaps with a bit of ham or salmon.

I am single as well, and I have a rule I try to stick to when grocery shopping: Do not buy something unless I can think of three uses for it offhand. If it's something like sour cream where the smallest package I can buy has a lot more servings than I could use in three different dishes then I note the ingredient and start searching out options. Sour cream, for me, is something that I don't really like or use that much, so i tend to use plain yogurt or just leave it off the recipe altogether. I also try and keep an eye on how many odd ingredients that I am buying or hand around so that I can use them up before they go bad.

I like starting with vegetables. So last week I bought mushrooms, zucchini, and carrots. I sauteed up some mushrooms with grated zucchini and made quiche. I cooked up onions, mushrooms, carrots, potatoes and lentils to make a pot pie. I used more mushrooms to top pizza. I used up the last of the zucchini with frozen corn, crab and pasta. I had carrots with some leftover beet greens from the week before. I made carrot cake. I still have some carrots for use this week, so I bought some greens from the salad bar today. I got some spring mix that will be used in sandwiches and the rest will become salad with one of the carrots. Another carrot will be used with the rest of the greens and will become lo mein. I will probably make carrot cake again. www.budgetbytes.com/2015/04/carrot-cake-fo
r-two/
That's the recipe that I am partial to, so it doesn't make a great deal extra. I also likely have enough to make lentil pot pie one more time (without mushrooms) and I can use some frozen peas to make peas and carrots.

I think the key here is that you have to plan well and buy just what you need. It might help to only plan two or three days out to start while you figure out how to balance what you like with what you actually use up. It is easier to look into your fridge and see what needs to be used and to plan it if you are not working from so many options.

-google first. ask questions later.

MUFFIY831's Photo MUFFIY831 Posts: 1,091
2/26/18 10:11 A

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I agree with the freezer method. I am single, too, and always have 2-3 kinds of soup/stew in the freezer. I'll get a bag of shredded cheese and top (frozen) chili, add to egg whites in the morning, etc.

Fresh veggies are easy to buy in fairly small quantities (I can eat a whole head of broccoli at dinner, personally), or sometimes I will buy a ton of veggies, roast everything together, and eat leftover veggies with every meal. Try a combo of broccoli, cauliflower, onion, red pepper, and sweet potato roasted together with a little olive oil and salt.



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JANEYBEE's Photo JANEYBEE Posts: 1,803
2/26/18 1:46 A

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The trick is to have planned overs, not leftovers. Buy or repurpose lots of one cup and half cup freezer containers (I try not to use plastic bags for environmental reasons), When you cook rice, divide it into single portions and freeze. Do the same for other foods and you can vary your menus a lot. It is harder with fresh produce, but if you stick to what's on sale and plan ahead you shouldn't get bored. I skip the 2 tablespoons of sour cream recipes, but as Kris said plain yogurt can be used in many of them as well as being versatile for many other purposes. Switch out your spices and you can travel the world with a few main ingredients.

Janey

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SLIMMERKIWI's Photo SLIMMERKIWI SparkPoints: (259,651)
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2/25/18 5:41 P



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I cook my own lentils so only use what I need, but lentils; sour cream; yoghurt; chick peas etc., can ALL be frozen. I don't use sour cream but in it's place I use plain Greek Yoghurt. I have tubs of it (bought on a good special) in the freezer. If you buy a larger tub you can divide it up into smaller amounts if you like, OR you can make a real thick smoothie out of the rest, adding fruit/veges of choice, and chia seeds etc. to it, and that would be good for a breakfast or to snack on during the day/night when you are at home.

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FTSOLK's Photo FTSOLK Posts: 1,403
2/25/18 4:37 P

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I'm single and looking for ideas for weekly meal plans for 1 that don't leave me with a ton of leftovers.

So many meal plans have meals that feed 4-6 people, and while some leftovers are ok, I really don't need THAT many leftovers. (Especially since not all recipes are good leftover).

The other issue is that, during a week, you may have one recipe that calls for two tablespoons of sour cream or half a cup of lentils. So, what do you do with the remaining lentils or sour cream? I'd love ideas for weekly meals where I can buy a few basic ingredients and use them in different recipes throughout the week. (So, one week, an ingredient might be cheddar cheese and it'll be used to make quiche, a grilled cheese sandwich, and homemade macaroni and cheese).

Any ideas?

Lissa Krisitne

"The ability to subordinate an impulse to a value is the essence of a proactive person."- Stephen R. Covey

"You say, 'I am allowed to do anything'-but not everything is good for you. You say, 'I am allowed to do anything'�but not everything is beneficial."- 1 Corinthians 10:23 (NLT)

�I want to lose weight by eating nothing but moon pies, which have significantly less gravity than earthier foods such as fruits and vegetables.� -Jarod Kintz

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