WRITTEN BY SARAH WALKER CARON
I’d never put much thought into how cooking for fewer people might be different — until I had to do it myself. Since then, I’ve paid attention, gathering methods and ideas on how to effectively shop and cook for fewer people without sacrificing flavor — or having to eat the same leftovers each week.
Here’s what I’ve found:
Plan for Two Weeks at a Time
When it comes to grocery shopping, planning ahead means I have a better chance of getting just what I need without a lot of excess or waste. Start by deciding what you want to eat each day, and then make a list based on that. Don’t forget that we’re not just talking dinners — breakfast, lunch, and snacks should be factored in too. And if you can use the same protein in two different meals, it will mean you are buying less. So buy that pound of chicken or a dozen eggs, knowing confidently that you can use it in multiple planned meals over the next two weeks.
Shop the Meat and Seafood Counters
Cooking for one or two shouldn’t mean deprivation. And here’s where changing your habits may come in. If you aren’t already, start frequenting the meat and seafood counters at your local store. Instead of predetermined amounts of fish and seafood, you can purchase exactly what you need, whether it’s a single steak or 10 large shrimp.
Do More with Less
Meals that make 4 or 6 portions tend to have a lot of spices and ingredients, but you can do more with less. For instance, I’ve found that trading a handful of dried herbs for a single fresh herb can create a simple, elegant dish, such as when making pasta. Likewise, you might be in the habit of making a main dish, a couple of sides, and a carb when cooking for more people. But when you are cooking for one or two, fewer is the better way to go. Making two components instead of four can meet all your dietary and culinary needs, without so much excess. For instance, when I am alone or it’s just one of my kids and I, I will serve chicken parm over a bed of raw spinach instead of pasta. I don’t need the pasta and the combination is delightful.
Likewise, big flavor ingredients like chili garlic paste can add umph to dishes you would otherwise add a half-dozen spices to. Food for thought.
Am I Going to Want This Again?
Here’s the big question to ask yourself: Will you want to eat your meal again soon? For instance, sometimes I just crave hot dogs and German potato salad. But is that a meal I want to eat three or four times in the same week? Probably not. Don’t skip it — just plan smartly. In this example, you can make a hot dog or two and freeze the rest. The rolls can be frozen too. And German potato salad is a dish that can become an easy side for several meals without it feeling boring — for me at least. This logic can be used for any number of meals. Lasagna might fill your Sunday craving, but it also becomes an easy, freezable meal — you can even portion it for easy eating. Likewise, if you have to buy a bigger package of a protein, just divide it into single or double servings and freeze them to use later. Easy peasy.
Eat What You Like
And this is the biggest tip: Only eat what you like. This means you can skip the peas in your pasta if it’s not a favorite or never buy mayo again if you don’t touch the stuff.
