When shopping, have you ever noticed that most foods are packaged for larger households? Or maybe they are packaged in smaller quantities but cost more.
Grocery shopping for one or two can be difficult. To spend money on foods that are going to go bad or get old before we use them seems impractical. Consider trying the following buying, storage and cooking techniques.
Advanced meal planning is a key to preparing appropriate and useful amounts of food. Try to plan meals on a weekly basis. When trying to prepare a weekly menu, begin with the main dish or entre for each meal, building around the entre with breads/pastas/starches, vegetables, and fruits or fruit salads. Do not be afraid to try a variety of different foods and combinations of foods so that boredom with meals is avoided.
Planning weekly meals allows for good use of leftovers and helps aid in making only one trip per week to the grocery store.
Always remember that preparing smaller amounts of foods at each meal will help cut back on food waste and unnecessary leftovers. Hints include:
* Prepare foods or meals in smaller pans and baking dishes.
* Buy smaller quantities of foods and ingredients at the grocery store.
* Cut recipes in half so the recipe is tailored to a smaller number of servings.
* Make use of cookbooks that have recipes that are designed for one or two people.
When considering convenience foods, keep in mind that all frozen meals are not well balanced, so it may be a good idea to add fresh fruits or vegetables, bread or a tossed salad to the frozen entre for a meal. Use frozen vegetables or side dishes to complement a homemade meal. Frozen meals are a good alternative to home cooking when meal preparation is not a priority.
Approximate amounts to serve for two:
* One-half to three-quarter pound fresh vegetables that include mushrooms, green beans and potatoes.
* One-half to one pound of fresh leafy greens, including spinach, lettuce and cabbage.
* Ten-ounce package of frozen vegetables.
* One-quarter to one-third pound per person for fresh meats without the bone (ground meats, chicken breasts, and steaks).
* One-half pound to one pound per person for meats on the bone (ribs, pot roast, chicken and turkey).
* Seafood is generally two to four servings per pound depending upon the inedible portion, which includes shells.
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