I'm still figuring out this "cooking for two" thing.
One of my favorite things to prep is a dinner salad, using romaine, fresh tomatoes, some kind of cheese, and bits and bobs of other veggies. I have to make sure to pick up plenty of fresh veggies at the store and use them on a daily basis. I give it a few minutes each morning and it is manageable.
Also, I invested in some glass containers for packing our lunches in. I've been buying frozen steamable veggies and layering up in a bowl. In goes veggie and some sliced chicken or pork from my grilling at Highlands. Or, I will cook a meal like I was doing for four people, and just serve and store the leftovers right away for a future lunch. I try to pack a fruit and cottage cheese to go along with, as well as something I can keep in my pocket to keep me out of trouble at the gift shop. Who knew that cooking for two required as much prep for two people as it did for six?
Gina
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