Cooking for one...

I find that pureed veggie soups freeze great as well as sauces. I frequently freeze peanut sauce, pad thai sauce, pesto, and marinara. Then just thaw and add to pasta.

I know what you mean... I cook for myself a lot too. What works for me is cooking 2 main dishes per week, each with 4-6 servings but if I do not finish those servings in a week, I freeze for later in the month or even next month. And they must be different types of dishes; I never make the same thing weekly unless I really really like it. Curries and stews freezes well and goes together nicely with rice or naan bread. There are many types of curries too! Japanese, Vietnamese, Indian, Thai... list goes on and they are fairly easy to make. I supplement cooking with easier to put together sandwiches, wraps and pita pockets with fillings such as hummus, boiled chicken, scrambled eggs, lettuce/spinach, tomatoes, cheese, grilled onion, etc. Once or twice a week, I'd go out and buy pre-made food. I'm Vietnamese so my favorite is fresh pork/shrimp spring rolls or a steamed pork/egg bun (aka banh bao). Snacks are grab and go fruits, nuts, or cheese. Every now and then, I'll have that occasional cereal, oatmeal, or PBJ sandwiches. Breakfast, lunch, dinner; doesn't matter what time, you can eat anything! There's plenty of options; you just gotta get creative and definitely do not eat the same thing!!

This week for me was pan fried salmon and liver as my proteins (liver for the iron content). I also had made a south indian style vegetable curry which was delicious but too complicated to make so I probably won't cook that again. Side vegetables was simmered Japanese radish and cherry tomatoes. For a few days, I was obsessed with eating finger foods for lunch--tortilla, walnuts/cashews, cherry tomatoes, and cheese. Surprisingly, very filling despite them being in small quantities! Breakfast was egg and cheese tortilla wraps with side fruit.

This coming week, I'll be making kimchi jjigae (korean stew) with tofu, beef, and mushrooms as well as my original recipe for sweet potato and carrot coconut curry. Side vegetables are gonna be: sugar snap peas, cherry tomatoes, baby spinach... Also, I will be making butter apples to put in my wraps for breakfast. Yep, plenty of yummy options. Cooking isn't that hard either. Find a simple recipe online and follow it!

I agree with everyone that freezing stuff helps. Most food will freeze fine, just be sure to let food cool completely before you refrigerate or freeze it. You can find a ton of recipes for one serving, and at the start of my eating plan I actually found the daily cooking helped me to get a bit more confident in the kitchen and getting up to speed with how to make more nutritious food. Maybe have a few stand-by meals in the freezer (in case of a kitchen disaster) and then let yourself learn to cook at your own pace. (I certainly know for myself that I have had an over-reliance on convenience type food, which had a lot to do with my weight gain.). Anything you love you can make extra for freezing. It's great that you are thinking about your food and nutrition, keep it up,

Here are some links:

http://www.bbcgoodfood.com/recipes/collection/meals-one
http://www.jamieoliver.com/recipes/category/course/meals-for-one
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_recipes_for_one_serving
http://greatist.com/health/healthy-single-serving-meals

Don't forget you can reduce the fat content in a lot of recipes by modifying the way you prepare them (grill or bake instead of fry, use non-stick cookware, use a light spray of oil rather than a spoonful), and use herbs for flavour rather than sauces. Have fun and celebrate the inevitable failures, it's all part of the journey to learning how to nourish yourself with the care and attention you deserve.

bump

:creeps:

http://www.thefresh20.com/meal-plans/singles/

I have the pickiest family and I usually cook for one, and separately for 4 (ugh!) I agree with PP that stews, etc. freeze well, and I do a bit of soup & casserole prep, but I am usually "fly by the seat of my pants" and find myself in the "mood" for something. This means, I often cook based on what I've got. I buy meats that are individually sealed (we shop at Wegman's but they do this at BJs and other markets, too). I can take out a single chicken breast or whatever and thaw it in the sink in about 15 mins and it is ready to go. I do a lot of cooking this way. I also prep my fresh veggies & fruits so they are ready to use. I have bowls to keep washed berries, etc. in, and I chop up peppers, onions, etc so that I can open the fridge and literally throw the stuff in a stir fry if I want, or it is ready to add to a salad. The possibilities are endless if you do a bit or prior prepping. This saves me time and aggravation when I am reallllly hungry or pressed for time.

Some of my favorite recipes:
Grilled chicken sandwich on flatbread, with lo fat honey mustard, tomatoes, pickles, lettuce, onion...)
Roasted red peppers with tuna salad (inside the halved pepper)
one egg omelette with whatever veg I choose inside
Grilled Veggie kabobs (squash, onions, mushrooms, tomatoes...or add in a meat like pork or chicken marinated in ital. dressing)
baked potato filled with veggies (onions, broccoli, mushrooms & a touch of olive oil)
Quesadillas (for my cheese fix!) A tortilla, some cheese, veggies, & leftover meat into the oven (or in a skillet) until everything melts and the tort gets crispy.

Happy eats!