Sorry, when cooking for 2 or 3, youlose much of the economy of scale, that’s a simple fact.
“Sorry, when cooking for 2 or 3, youlose much of the economy of scale, that’s a simple fact.”
Cooking at home requires discipline.
The discipline to shop for and prepare meals.
And the discipline to eat what you buy and prepare.
I stage my cooking.
I buy a bunch of chicken breasts and/or thighs and a tri-tip or sirloin roast every Saturday and put them on the grill with wood smoke and seasoned.
I also by a couple of heads of lettuce, a couple of red peppers, a red onion and a few tomatoes for salad during the week. Another bottle of EVOO and any seasonings that need to be replenished. Several bags of frozen vegetables. Some eggs, coffee, half & half as needed.
I spend 2-3 hours prepping meals and cooking on Sunday. Listen to the opera or the game and prepare for the week.
My grocery bill is about $100/week for just one person and I buy mostly organic.
One plate at B-Dubs, can buy you 2 1/2 lbs of frozen pre formed grass-fed burgers at Costco — 4 meals’ worth, and healthier.
...when cooking for 2 or 3, youlose much of the economy of scale, that’s a simple fact.
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Not. Something like stroganoff keeps in the fridge a few days and freezes ok if you add more sour cream the 2nd time. We hardly ever eat the same thing 2 nights in a row. I can alternate with other meals 1-2 nights, then the casserole or whatever is not boring.
I have one pasta salad that makes 4 meals for two people and cannot be frozen. It keeps well for a week, so I just alternate.
I have this great fried rice recipe, Thai style (saute the raw rice 1st) that uses up leftover protien, can be instantly adjusted to various cuisines and even freezes well. But I never freeze it. 2 days later, I serve it w/hot & sour soup and some frozen/steamed bao and it’s great. A little leftover makes a lunch.
I leverage economy of scale all the time for 2 adults. It works.