Cooking for one or two people can seem challenging. Most recipes are created to serve four to six people, minimum. Just because your household is smaller doesn’t mean you can't enjoy these recipes without suffering a lot of added waste. Cooking for a smaller group actually gives you an advantage as you can adjust the flavors to please everyone’s pallet.
Utilize these easy tips to make cooking for one or two a breeze:
- Stock up on your frozen fruits and vegetables. Frozen fruits and vegetables can be just as nutritious as the fresh produce options, as long as there are no added sauces or seasonings involved. These are ideal for smaller households because you can take out what you need and prevent spoilage of unused fresh produce. Easily throw frozen fruits and veggies into numerous recipes.
- Freeze your bread products. Breads are a common area where smaller households tend to have a hard time utilizing all of the product before it molds and goes bad. Take out the exact portions you need for a few days and freeze the rest. Be sure to wrap the products really well to prevent freezer burn. When you need these items, take out what you need and simply thaw.
- Save money by purchasing the larger packs of meat – once you get home, individually wrap and freeze. This will make it easy to pull out the exact number of cuts you need without having any waste. *Ask your Martin’s Super Markets meat expert to wrap your items from the meat counter individually to lessen your work load at home.
- If you need fresh produce for a particular recipe – take advantage of the salad bar. It’s a great resource when buying smaller portions of already prepared chopped vegetables that you can use in stir-fries and casseroles.
- Utilize the bulk food section to purchase exactly what you need with minimal waste. Bulk food sections often carry a wide array of nuts, grains, and dried fruits.
- Cook once, eat two, three or four times! Larger dishes such as soups, sauces, casseroles, and pasta dishes can be frozen for the future. Extras also make a quick convenient lunch options or leftovers for a busy night!
- Combine leftovers of one recipes into a different recipe the next night. For example, serve additional taco meat over a salad the next day for a taco salad or use leftover vegetables in a casserole or soup.
- Utilize the rotisserie chicken at your Martin’s deli. It can be a great add-in to a lot of recipes like wraps, salads, pizza toppings, etc. that will be quick and convenient.
- Cook a batch of grains, such as rice or quinoa, and freeze in individual portions using a muffin pan. Pull out the exact portions you need next time you cook.
- Cut the recipe in half! Most recipes can be reduced, with the exception of baking. Not all ingredients in a recipe will need to be cut in half, keep in mind, and your cooking times may be adjusted. Cooking times can't just cut in half; more realistic cooking times are usually a little more than a half so stay close to the kicthen when cooking! Use these basic measurement conversions to help reduce your recipes:
Whole Recipe to Half Recipe Conversions
1 cup to 1/2 cup
3/4 cup to 6 Tbsp.
2/3 cup to 1/3 cup
1/2 cup to 1/4 cup
1/3 cup to 2 Tbsp. + 2 tsp
1/4 cup to 2 Tbsp.
1 Tbsp. to 1 1/2 tsp
1 tsp to 1/2 tsp
1/2 tsp to 1/4 tsp
1/4 tsp to 1/8 tsp