I have only lately had to do this...
So here are some of the things I do...
- The first thing I did was buy lots of small containers for freezing the little stuff.
- Buy the 2 x 2ltre milk that is usually cheap somewhere and split it up,freeze most of it .
- Cook normal amounts of everything and freeze what I don't use, like rice
- I bought a long time ago a micro/convection oven which saves heaps on electricity
(since my son left I've got my power bill down from$160 to $45 a month)
- Buy big block of cheese, grate it and pack in ziptop bags for the freezer
(same with diced onions)
- Separate all meats into individual servings before freezing
- Lastly grow herbs/mixed lettuce in the kitchen and vegies and strawberries in those big floppy buckets on the deck,beans/capsicans/silverbeet/tomatoes/spring onions at the moment
So I guess I'm saying I still cook as I would have normally done,but freeze or use the extra the next day. It's more about cleverly still getting the cheaper stuff you have to buy in larger quantities and storing it quickly,so you don't waste it.
Ok here's one recipe,might sound strange to some, but lovely
South Sea Omelet
how ever many eggs you want and for each one add
about a tbsp of coconut cream
a good slurp of sweet chilli sauce
seasoning (I use sea salt and lemon pepper)
spring onions (scallions to you others)
cook as you would normally make a nice light just cooked omelet