I usually need recipes for less then 4 servings since I am only feeding 2 but sometimes I want recipe that would be perfect for one you know the types.. Pie Crust for one or two small/medium ramikins or  Bicuits for One or two I am sure there are people who are single or feed 1or 2 people and find that many recipes are too large for them so lets share some here....

 

 

I just make smaller portions of things. or make a casserole but split it into smaller pans and freeze.   no one here eats all the same stuff so it happens a lot! 

if I make a 2-3lb meatloaf. I normally freeze half to two thirds cooked for later.   you can make mini muffin meatloaves.  I get dh to bbq more burgers so I freeze the extra for later easy meals. 

MarthaMFI:

I just make smaller portions of things. or make a casserole but split it into smaller pans and freeze.   no one here eats all the same stuff so it happens a lot! 

if I make a 2-3lb meatloaf. I normally freeze half to two thirds cooked for later.   you can make mini muffin meatloaves.  I get dh to bbq more burgers so I freeze the extra for later easy meals. 

 

I do the same thing.  Things you cook in a crock pot generally freeze and reheat well - I make up batches and freeze in individual portions.  For entrees, I add rice, noodles, or vegetables when I'm ready to eat them.

 

Easy, reduce the size of your baking dishes and reduce the recipe ingredients to accomidate your serving needs.If a recipe makes 6 servings, for example, and you only want 2 - reduce the recipe into 1/3rd and only make that amount. i agree with most here though that bulk cooking is better, it will save you time in the long run which I know you are already aware of!

BargainBinge:

Easy, reduce the size of your baking dishes and reduce the recipe ingredients to accomidate your serving needs.If a recipe makes 6 servings, for example, and you only want 2 - reduce the recipe into 1/3rd and only make that amount. i agree with most here though that bulk cooking is better, it will save you time in the long run which I know you are already aware of!

 

Many recipes don't reduce well.  I prefer to make things like chili or spaghetti sauce in bulk; it's easier to balance the spices.  Also, there comes a point where baking can't be reduced without affecting the quality.

 

Since I am only cooking for one now, I still bulk cook and end up with 7 or 8 servings. I have a variety in my freezer now...all organic.  Taco soup, vegetable soup, quiona pasta and sauce...all freeze well. And I never grow tired of leftovers. Every weekend cook something different and freeze em up! Any more ideas from anyone?

Susan in MI

MarthaMFI:

I just make smaller portions of things. or make a casserole but split it into smaller pans and freeze.   no one here eats all the same stuff so it happens a lot! 

if I make a 2-3lb meatloaf. I normally freeze half to two thirds cooked for later.   you can make mini muffin meatloaves.  I get dh to bbq more burgers so I freeze the extra for later easy meals. 

Maybe this will work on dad he is watching his girlie figure I offerd him an old corset from the anticque shop the color is pink naaaah he said.  The others in his band might get jelouse of him in pink besides its not his color.  So martha the mini loaf pans will help him eat his meal he hates left overs...lol sorry its one of those bipolar days for me to say this he is all guy no corsets and hates heels normal run of the mill guy stuff he asked for this he hates my cooking he eats all moms so when he is out of the house I get to cook mind over matter kinda stuff for cheaper cooking.

I know that it's not really a response to the question, but it is a solution to the problem. That's finding one or two singles and cook for each other. Cook your recipe for 6 and divide it in 3. Then bring 2 of the 3 portions to work/church/wherever and give it to your friends. If they do the same for you everyone wins!

Better Homes and Garden , as well as Betty Crocker have cooking for two cookbooks  those might help

Gary has excellent idea I would ask church . or you might know someone in your neighborhood

most recipes are for 4 or more but I did find some cooking for two recipes on line ... that would be helpful

I have a few couple those books would be glad to share .

Karenteacher. I beg to differ. Anything can be added or reduced if the mathematics are done correctly. The quality and taste of foods are not determine, in my opinion, buy how much quantity is added but by the ingredients and how it's prepared/cooked. They also make small slow cookers and cookware/bakeware specifically for these reduced size reasons. You don't have to make a huge batch of chili or spaghetti, like you listed, in order for it to taste good. I don't see how quality would be compromised if you made a smaller batch using the same ingredients as a big batch and cooking accordinly? does not make sense to me. I do prefer bulk cooking but quantity but bulk or small doesn't hinder quality... atleast not how I cook over here...