These days, a lot of us are cooking more at home.
However, many recipes don’t lend themselves well to people cooking for just one or two.
I anticipated that living alone would be very different, but my biggest learning curve was in the kitchen.
Make a plan.
One of my favorite meals that’s even better after a day in the fridge is ourVegetarian Enchilada Casserole.
Bonus: this helps you cut down on food waste, too.
Utilize your freezer.
This saves me from spending more on smaller portions any time I want to makeCreamy Chicken & MushroomsorHoney-Garlic Salmon.
you’re able to also freeze perishable foods like bread.
As one person, it can be tough to get through a whole loaf before it goes bad.
Simply slice, freeze and take out one or two slices at a time as needed.
Keeping your freezer well-stocked can help you make healthy meals in a pinch.
Halve recipes and use leftovers.
This allows you to only make the amount of servings you want.
This allows me to cook often without being overwhelmed with leftovers.
Future you will thank you.
Go plant-based.
These days many of us are feeling strapped for cash, and meat is expensive.
In fact, one way I saved a lot of money over quarantine was through eating more plant-based.
My current obsessions include ourSweet Potato-Black Bean Burgersand ourBeefless Vegan Tacos.
Both are super freezer-friendly, as an added bonus.
When in doubt, put it in a stir-fry.
(That feels like it should be on a t-shirt).
Slice up any veggies, throw in frozen beans or edamame and whip together aquick teriyaki sauce.
Serve with grains and voila!
Another go-to meal when I need to use up miscellaneous veggies is ourshakshukarecipe.
Other “kitchen sink” friendly recipes include stews,curries,frittatasand pasta bakes.
Plus, using up leftovers in creative ways might help you discover your new favorite recipe!
