Last night’s dinner gave me the inspiration for today’s post. As I mentioned yesterday, I made tilapia veracruz Sunday night. The recipe serves 4, but I wasn’t so sure about leftover fish. I mixed it up by only buying half a pound of tilapia, and I bought half a pound of shrimp. Last night I cooked rice and shrimp fresh to go with the leftover veggies.
Brilliant, right? Okay, maybe it’s not anything Earth shattering, but it was delicious nevertheless.
That was one little trick for cooking for three. Let me explain. I cook 1 serving for me and 2 for Kevin, so it’s always like I’m cooking for 3. (Sometimes I eat enough for 2 as well, but that’s another story…)
I usually just serve myself on a lunch plate and serve him on a large dinner plate. Courtney’s post reminded me about the importance of the Small Plate Movement. This isn’t something I do just so the dishes fit better in the dishwasher (and trust me, they totally do), it also helps me with portion control. My stomach is a poor communicator, and it rarely lets me know when I’m truly full. I find that small bowls and plates really help.
Another cooking for three tip is one you already know – leftover leftovers leftovers.
My last tip is to increase veggies and grains. Many recipes serve 4, but that’s not quite enough to feed us both two nights in a row even though it’s too much for one night only. I try to throw in extra veggies, and as I did last night, I throw in extra whole grains for Kevin. His metabolism just burns them right up, and since they’re not processed or fried, I feel good about serving them.
How many people do you cook for on a regular basis? Got any serving tips?