Use recipes that serve four, and divide them in half. Most recipes can accomodate being cut down, especially if it is for a main dish. Baking might get a little tricky, so use the next tip if you want to bake for one. Instead of buying 2 pounds of meat and using 2 pounds of vegetables, use half the amount called for and half the amount of seasonings as well. You will end up with a dish to serve two. If you're a hearty eater, it might just be enough for one meal for you. If you don't eat a lot at one sitting, it will create a dish that will serve you for one meal and for one brownbag lunch or for leftovers the next night or over the weekend.

Freeze half of what you cook before you complete the cooking process. This tip is especially helpful when baking for one. For non-yeast-based breads, such as muffins, brownies, quick breads, scones, and biscuits, you can make the recipe all the way up to the point of cooking. Then divide the dough in half. Cook one half as directed, but cut down on the recommended cooking time. Wrap and package the other half until airtight, then freeze or refrigerate. If you want to bake a fresh batch within the next week, just refrigerate and move directly to the oven when you are ready for more. If you want to keep it for a longer time, freeze. You can usually bake directly from the freezer.

Plan your meals around a single serving of meat, rather than around a recipe. For example, one night could be a baked chicken breast with a roll and a vegetable. Another dinner might be a pork chop with biscuits and a baked apple. Don't depend on those standard "serves six to eight" recipes for your meal ideas. Instead, peruse the meats and vegetables that look appetizing to you and plan your meal around a single-serving portion.

Use the extras that you do make for different dishes. You might cook a whole chicken, debone it, and use a third of the meat for an individual pot pie, a third of the meat for tacos, and a third of the meat for chicken salad. You can save the broth, as well, and halve a recipe for your favorite soup or chowder.

Freeze additional portions to use later, when you cook a standard recipe that is more than you need for one serving. You can freeze the individual components, such as vegetables and meats, or you can freeze a portion of the finished dish in a single-serving container. It becomes a great quick meal for later in the month when you don't want to cook, but you want something home cooked.