Our nest is empty and so is our fridge. I think it is ironic that eating for two has a whole new meaning now. Are you now eating for two? Here is how my husband and I are managing our changing household needs.
Cooking for two has been challenging. All of my go-to recipes serve four to six people. We are now a family of two. With changing dietary needs and not enjoying large servings of leftovers, it has taken us a bit to come up a method of cooking that is suitable to feed just the two of us. Our method has become nearly foolproof to ensure the meals are tasty, small in serving size and use what we have on hand.
I have to admit I do not cook anymore. I tried. I really did. But my husband now has taking over all the cooking. We found that my repertoire of my meals where just too large and too heavy for a warmer climate. Creating meals with seasonal vegetables and simple seasonings fits my husband’s cooking style perfectly. He creates such tasty meals that the job became his. With his cast iron skillet, fresh veggies and a few pinches of spices we are eating in a way that works best for us.
His cooking style is the first point to our method – using a skillet. Stove top cooking has allowed us to potion out the ingredients that work for two. These “one pan” meals are our new go-to for flavorful meals.
The second point we put into practice is use what we have on hand. No more boxes of pasta piled up, or cans lost in the back of the cabinet. Before we go to the store, I’ll plan meal around what we already have in the house. Just a heads up, at some point in time, there will be nothing to eat. That is the week you grocery shop for EVERYTHING.
The third point of our method is to use the same ingredients the a week. For example, a package of fresh mushrooms, an onion and chicken breast are the main ingredients of our meals the week we purchase them. With different seasonings, even though the main components are the same, each meal tastes completely different . This ensures we are using up what we have already purchased. Do not leave out the condiments already opened. They are an important part of meals. We group our condiments and seasonings by them, then put them in a bin in the fridge to help us remember what we already have open and available.
The final thing we do is eat the fridge down to empty. This is extreme, I know. Have you stopped to add up the cost of open products you have sitting on the shelf? That is a lot of money invested! Believe it or not, this has helped us save money from the day we started doing it. We don’t buy anything unless we KNOW we do not have it.
Eating for two took on a whole new meaning when my husband and I became empty nesters. It is an adjustment but one that can be tasty.
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