We are so blessed to have so many great resources for wonderful, yummy recipes to fix, but there is a problem. Most recipes make enough to feed a whole family. Therefore, if you’re a single person, empty-nesters or a young couple without children, you can end up with enough leftovers of that one dish to make you never want to eat that food. ever. again!
I thought it would be good to give those needing smaller portions some ideas today to help cook great meals without having leftovers for a week. Ready?
Recently a reader wrote and asked a good question regarding making meals. She wrote:
I was wondering how you manage nutrition, food, leftovers, etc. as an empty nester. Do you reduce the recipes to make less, do you eat a small portion of the finished item and freeze leftovers for another meal, do you split the meal and pass one on to another or is a combination of things the solution?
When my husband and I were first married, I had been single and living on my own for a couple of years, so I easily cooked for just the two of us. As our family grew, I increased the meals to feed four on a regular basis. But as the girls got married and we became empty nester’s, I found out quickly that something had to change. We would either have to learn to love eating leftovers for more than one day, or I would need to adjust my cooking methods.
Here’s how I have learned to manage our meals for two without eating leftovers for an eternity!
Cut the recipe in half. This is an obvious one, right? But sometimes we get stumped with ingredients like,
“1 can of mushroom soup.” I simply put in half a can, then put the other half into a freezer bag, label it, and pop it into the freezer!
“1 egg” – go ahead and use one egg.
Make a whole recipe and freeze portions and put them into the freezer, again, with good labels. You might think you’ll remember what it is, but when it gets into a frozen state, it’s really hard to tell meatloaf from goulash! So many things freeze well – just take a look on the freezer aisle at your store the next time for some ideas of what you could store in there! This is truly cooking once and eating two or three times from that little effort! This is one of my favorite ways to prep ahead for busy days!
Make a whole recipe and share the other half with someone who needs a meal – a shut-in, new mother or a family with sickness.
Make meats where you can use portion control – 2 chicken breasts, 1turkey kielbasa or 2 pieces of fresh salmon. Then I just add fresh vegetables and salads. This doesn’t’ have to be boring. Don’t just cook the meat the same way. You could make one-pan dishes with cut up pieces of chicken, with fresh veggies roasted in the oven. Make a baked potato with chicken sautéed in herbs and olive oil. The possibilities are endless.
Make individual servings – pot pies, pizzas, or meatloaves, etc.
Make soup and freeze it in muffin pans as I described here.
There’s also a great web site on Taste of Home for recipes for Cooking for two. This site has cakes and muffins as well as the standard fare for main dishes for breakfast, lunch and dinner. I enjoy checking here if I want a special recipe without having too much remaining when the meal is over. Too much of a good thing doesn’t end up tasting like a good thing!
As far as nutrition is concerned,
I rarely ever fry anything.
We eat low-fat meals, with the exception of special meals or times guests are here!
Sweets are limited. I love to bake, but I send most of it away to others so we won’t be tempted by it. Then on those occasions we do have it, it’s really special!! (I see chocolate in my future come Valentine’s Day!)
But you know what? We eat really good food every single day. Fresh fruit. Fresh veggies. Homemade breads – I’ve found some great lighter versions like these biscuits.
If you cook for just one or two, what are your tips? How do you maintain a healthy diet?
If you have questions about meal planning, cooking or baking, feel free to email me (address is in the contact info) or leave a comment here. I’ll do my best to answer it!
Cooking for two can sometimes be a challenge when you’re making a recipe that normally feeds six! I have made a yummy homemade Chicken Pot Pie for years. We LOVE it, but it is served in a pie plate that feeds a whole family, and in my opinion, pot pie is not a dish that reheats very well. So in the last couple of years, I cut the recipe in half and make it in individual ramekins. It’s a perfect size and there’s no leftovers! They’re also so pretty served like that!
Whether you make the whole recipe and put it in a pie plate, or you cut the recipe in half for only two or three people , this is a wonderful supper meal. It has all the comfort that supper should bring!
This is my recipe that I’ve tweaked over the years. I love it because the sauce in the pie is creamy and delicious, and unlike a most purchased pies, the homemade version has nice chunks of roasted chicken breast in it! You can also add whatever vegetables your family likes. We like it best with just peas, but you could add mixed veggies. You could also use turkey breast in place of the chicken.
Here’s a peek at the filling inside the crust!
Chicken Pot Pie – whole pie
2 Tbl. butter or marg.
2 Tbl. flour
1 cup milk
1 cup chicken stock
1 tsp. Thyme
salt & pepper, to taste
Cooked Chicken breast
Frozen peas
Melt butter in saucepan. Add flour and cook on low about a minute. Add milk slowly with whisk. Whisk in chicken stock. Cook until mixture thickens, stirring constantly. If it seems a little thick, add equal amounts of milk and stock to thin it out to your liking. Season with, thyme, salt and pepper. Add cooked Chicken breast and vegetables. Cook for a few minutes, or until frozen vegetables have just cooked. Pour into pie shell. Top with crust. Vent crust. Bake at 400 degrees until crust is golden (about 30 minutes).
To make individual pies: (Halving the recipe makes 3. If you don’t need all 3, pop one in the freezer, see below)
Cut pie crusts about an inch bigger than the ramekins. Pour filling into dish, then top with crust. Brush with egg wash to seal edges. Place ramekins on baking sheet and bake at 400 degrees until golden.
To roast chicken for pies:
Place boneless chicken breast on baking sheet. Brush with Olive oil. Sprinkle with salt and pepper. Roast at 400 about 20 minutes or until meat juices run clear.
For a do-ahead meal, prepare as above, then cover with plastic wrap and foil. Freeze until needed. No need to thaw before baking. Just slide it into the oven and bake as instructed.
This makes such a hearty meal. I usually serve it with a green salad. This is one of my husband’s favorite meals at our house. I hope you’ll give it a try!
Homemade chicken stock makes recipes like this soooo much better! Do you ever make your own?
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