When one is accustomed to cooking large quantities of food, it can seem a waste of time, to prepare a meal for just one or two people. Cooking good food in small amounts sounds difficult, but it’s not when you plan ahead.

Planning meals in advance is a key to successful dining-for-one. Try to plan meals on a weekly basis. Planning weekly meals allows for good use of leftovers and requires only one trip per week to the grocery store. The following are a few ideas to keep in mind:

• Prepare foods or meals in smaller pans and baking dishes.
• Purchase smaller quantities of foods and ingredients at the grocery store.
• Cut recipes in half so that the recipe is tailored to a smaller number of servings.
• Make use of cookbooks that have recipes that are designed for one or two people.

If you’re feeling overwhelmed, then think about using your microwave to prepare a frozen meal from the supermarket.

Sometimes frozen meals are not well-balanced, so it may be a good idea to add fresh fruits or vegetables, bread or a tossed salad to the frozen entree for a meal. Also consider using frozen vegetables or side dishes to complement a homemade meal. Frozen meals are a good alternative to home cooking when meal preparation is not a priority. However, frozen meals can’t equal the same flavor and vitamin quality of a homemade dinner.

Don’t throw out leftovers — they can come in handy. Baked chicken breasts can be cut up for salads or sandwiches. Chili for dinner can be used for lunch as a baked potato topping. Date and store leftovers properly and keep them in tightly sealed storage containers. A general rule of thumb is that refrigerated leftovers may be kept for up to one week and that frozen leftovers may be kept up to three months.

Meals are a way to nurture yourself, so make eating a rewarding part of your day.