Who doesn't like feeling thrifty?
What I usually do is make enough food for two-three meals each time I cook.
Tonight I made pasta with garlic, oil, shrimp and red peppers. In order to stretch all of the ingredients, I cooked the entire pound of pasta and put half in the fridge to have with sauce later on in the week. (2 meals)
I put the leftovers from our pasta w/shrimp in the fridge. (1 meal)
I also made hashbrowns and put those in the fridge as a snack/breakfast for later on in the week. (1 snack)
Now i have 3 choices for lunch tomorrow.
So when you finally get around to making dinner....make it count!!