Jen Oh

Meal prepping for One or Two… or More can be hard cooking for one or two. Recipes are often made to feed four to six. Concerns of cooking too much, having way too much leftover, overeating (because too much was made) or it’s too much effort when it’s only for one are the concerns I often hear at the classes I teach. Well, I’m here to help!

Here are some tips to make cooking for one or two easier. And, the best thing is that these tips can still be applied to feeding families or big crowds!


Batch Cooking

For Casseroles and One Dish Meals, if you’re making it for one or two – prep a couple of loaf pans. This way, you’ll have one for right away and at least one you can freeze for later. Most casseroles that fit a 9×13 pan will make three loaf pans or two 8×8 pans. This way, you’ll make one meal for multiple days! If you’re cooking for a crowd, double the recipe and make two 9×13 pans at one time. This will save you money on bulk items and you’ll have one for later!



Saving Sauces

Making a big batch of pesto or tomato sauce is easy and quick. Use mini muffin or full size muffin tins to freeze leftover sauce. The mini muffin tin size is perfect for one serving of pasta. If you want to save sauce for larger portions, freeze sauce in 1/2 cup or 1 cup portions – easy to do in zip lock freezer bags.



Toaster Ovens

A toaster oven or indoor grill comes in handy when you just want to broil a chicken breast, salmon filet, or burger. No need to fire up the whole oven or outdoor grill this way.



Breakfast as Dinner (Brinner!)

Pancakes and waffles taste so much better when homemade and not hard to make. They are also great to freeze! I put parchment or wax paper between each one, so they don’t stick. Pop them into the toaster oven to reheat.

Eggs are also great because you can use exactly what you need. Use leftover veggies and create a scramble or omelet. Breakfast is perfect anytime!



Freeze Staples

Cook a batch of whole grains such as brown rice or barley and freeze in individual portions using a muffin pan.

Buy a whole package of meat or poultry and wrap individual portions in freezer-safe paper; label each with the date and contents