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Goldilocks Portions

February 9th, 2012 at 12:27 am

I'm just a little bit impressed that I actually fixed a supper and did not make too much. Granted, it isn't earth shattering, but I hate to waste food. Some of my lunches have been pretty diverse because I have a little of this and a little of that because I don't like to throw stuff away.

I fixed beef short ribs, brown rice, salad, homemade rye bread, and a fruit salad. The fruit and the garden salad were easy -- just portion out what we need. But things like rice and pasta usually drive me crazy because it is either feast or famine -- I either make too much or too little. Tonight, I can call it a Goldilocks portion -- it was just right!

So, I would say I saved money by not wasting food. We had sufficient to suffice and it was very, very nice!

2 Responses to “Goldilocks Portions”

  1. snafu Says:

    When planning meals, I often plan for a 'make-over.' The extra rice for example can be beef or chicken fried rice, the base for soup or stew with shreds of meat and a cup or two of mixed frozen vegetables.

    I portion stew and soup in zip bags [flat] freeze and store upright in a shoe box like files in a cabinet. I always have a couple of meals ready to heat 'n eat if I'm late or busy or just don't feel like cooking.

    If you note these in your day-timer/online calendar, end of month, you'll remember to use them up before expiry.

  2. marvholly Says:

    I am a single so I know what you mean. However:

    if you measure the pasta before cooking (2 oz dry is a serving) you can/will come out right

    leftover rice can be frozen for another day. I deliberatly make extra to keep on hand.

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