Cooking for Just One or Two?

Are you cooking for just yourself? Or maybe yourself and one other person? If so, I am sure that you have dealt with the struggles of making the most out of your ingredients.  Just because you are cooking for less does not mean you have to eat out more! Here are a few tips to help make those ingredients stretch.

Grains:

• Cook a batch of whole grains such as brown rice or barley and freeze in individual portions using a muffin pan. Once frozen, the discs can be stored in a zip-top bag.
• Have a six-pack of whole-grain English muffins or a whole loaf of bread? Tuck those extras into the freezer for another day; wrap them tightly in plastic wrap to prevent freezer burn.

Veggies and Fruits:

• Embrace frozen produce. Just look for options without added sauces or sugar. Frozen fruits and veggies are great to add to smoothies, soups and stir-fries.
• Bulk bags of fruits and veggies are only a better deal if you eat them before they spoil. Only buy what you can reasonably eat before the produce perishes.

Protein: Meat, Poultry, Eggs, Beans:

• Eggs can make a meal happen in a flash, anytime! They are an excellent source of protein and contain a bounty of nutrients such as vitamin D. You can hard-boil a few on the weekend to have as an easy breakfast, snack or quick salad addition.
• Buy a whole package of meat or poultry and wrap individual portions in freezer-safe paper; label each with the date and contents. sy

Reference: http://www.eatright.org/resource/food/planning-and-prep/cooking-tips-and-trends/cooking-tips-for-one