One more example of how different things work for different people: Another method is to keep standard ingredients available and ready to use. I use a lot of chopped onions and sliced mushrooms. So I keep them cut up in plastic containers in my refrigerator. When I run out, I just chop up a bunch more. I also keep cut up broccoli and zucchini in the refrigerator.

I also keep single-serving portions of chicken, steak and pork in the freezer, so all I have to do is pull out the number of servings I want to cook.

I finally realized when I started this program that one of my problems is leftovers, I don't like them. So if I cook more than I need, I either eat all the portions at once (or used to with high carb ) or throw them away.

I have been developing for myself a lot of single serving one-pot dishes (I'm single and live alone). This has helped me a lot.

;-Deb