I also live alone. I guess I never really thought about this. If I make spaghetti I just make it like I usually make if I have guess. I'll just freeze it, take it in my lunch, have it for left over's or whatever. But usually when I prepare a "big" meal. My family and friends always have me to bring them a plate over. So it never lasts anyway. I can cook for 1 up for hundreds of people. Of course, with the recipe involved. Lol...I've taken chef before so I cook whatever I am in the mood for.
Hey, KD, it's been a while! You missed a lengthy discussion of coffee in the clubhouse the other day...
When DH was traveling full time and DD was a teen-ager who would rather hang out with her friends than spend a boring evening with dear old mom, I did a lot of cooking for one. The best way I found is to make big batches of some staples and freeze them in individual portions. Then you can combine them in different ways to make unique meals.
KD, another thing I just thought of (and I still do this sometimes) is when you're making the basics that work for many recipes -- like sauteed onions & garlic, or mushrooms, peppers, etc., go ahead and cook enough for a huge batch. Use what you need for the recipe you're making at the time and freeze the rest into small portions that can be added quickly to other recipes in the future.
That not only saves you the prep time, but it saves you from having to worry about smaller portions when shopping.
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Hey, KD, it's been a while! You missed a lengthy discussion of coffee in the clubhouse the other day...
When DH was traveling full time and DD was a teen-ager who would rather hang out with her friends than spend a boring evening with dear old mom, I did a lot of cooking for one. The best way I found is to make big batches of some staples and freeze them in individual portions. Then you can combine them in different ways to make unique meals.
I grill an entire
KD, another thing I just thought of (and I still do this sometimes) is when you're making the basics that work for many recipes -- like sauteed onions & garlic, or mushrooms, peppers, etc., go ahead and cook enough for a huge batch. Use what you need for the recipe you're making at the time and freeze the rest into small portions that can be added quickly to other recipes in the future.
That not only saves you the prep time, but it saves you from having to worry about smaller portions when shopping.
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Happy at Home ~ Have Hotter Sex/Ask Laura Corn
Awwww man!!!!
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