I sympathize. I'm still learning to cook small. My 3 go to tricks for using up leftovers is soup, omelet or quiche. My brother shoves all leftovers in a quesadilla. I also offer my food to other family members . I don't know what I was thinking soaking a whole cup of black eyed peas for the New year. Now I have 2 cups of them in the fridge

What have you been eating so far? Do any foods give you problems?

I know it's hard to cook when there are so many leftovers.I try not to keep too many leftovers in the fridge, where I will feel obligated to eat them for days in a row.

I do a lot of prepping and freezing - I made a pot of turkey chili and I froze most of it in half cup portions, I bought some El Pollo Loco chicken, I took the meat off the bones, chopped it up, and froze it in two ounce portions. I made some buffalo chicken meatballs for company recently, and I froze leftovers in portions of two pieces for me to use easily.

I eat veggie burgers (there are some that are 15g of protein each) with low fat cheese. Sometimes I will eat one scrambled egg with an oz of finely chopped ham and some low fat cheese. I make chicken salad with greek yogurt instead of mayo and add garlic and herbs to it. I also got some Amylu brand chicken burgers from Costco, I only eat half of one at a time, you and your husband could probably split one.

I am trying to eat more of a variety so I don't get bored. The only resolution I made for the new year is to try one new thing every two weeks. The only reason I decided on two weeks is because everything lasts SO much longer for me now!

I am going to start shopping with my mother in law at SAMs club so we can split the frozen shrimp and fish, bags of avocados and asparagus. I agree with the variety statement. Since I am no longer eating my Kryptonite foods I bore easily after 2 meals of the same dish. This was not expected but I am submitting to the reality.

Some of our old habits, like buying in bulk at Sam's, might not be the best strategy for our new reality. I have three teenagers, plus my wife, so we can still cook larger meals. For me I have found that having a good butcher who can cut and trim my meats to the proper portion sizes is the best, and most cost efficient, option. We also got an electronic food scale.

Just select the protein that you want to eat and cook the correct amount for you (roughly 6oz post cooking) and you will minimize leftover waste. You will also find that your existing food budget will now afford you the options of much better cuts of meat since you are buying much less.

6oz petite filet mignone is my favorite. Salmon/Tuna steaks and filets tend to come prepackaged in 16oz sizes (just cut them in thirds). Otherwise a fish market will do it for you. A butcher will cut you 6oz pork chops and chicken cutlets. An 8 oz sirloin or strip steak will cook down to 6oz. If the precooked weight includes a bone you can factor that in.

Ground beef can be pan fried using various flavors (Spanish, Asian ect) which taste great as a "Beef Crumble" that can be packed up for lunch. You can also make a nice meatloaf or bunless burger.

Many options once you learn what works for you.

I've been very lucky in that I can pretty much eat whatever I want as long as I eat slowly and don't over-do it. I make and freeze a ton, but I've always been kind of a "once a week cook". I just make half as much now and still freeze a lot. In addition to what others have said, I keep frozen turkey meatballs provolone cheese and pasta sauce around. Makes a yummy and high protein meal in minutes and you don't have to plan for it. I also keep cooked frozen shrimp, (from Sams). I've recently developed a fixation with Chipolte carnitas tacos. I love that they'll sell you just one and its a high protein treat and under 200 cal. Not wanting to do "fast food" so much, I decided I'd try making the shredded pork myself. Left a pork loin cooking in the crock pot today and have some sore-bought "fresh" pico to go with it. We'll see how that goes!