Thank you for responding! Many recipes have times for different sizes, but never mention what to do if going to a smaller size. I wanted to do this for myself also for various things that I know good n well my kids won't help me eat. Certain relishes, salsas, sauces, etc, just want to make enough for a serving for me with some leftovers. I served this chili sauce with some leftover grilled chicken, shredded up, as a sandwich. Fantastic! Like a fruity-sweet Manwich sauce, not too bbq-y and not too Italian.

I portion nearly everything I cook for one or two and freeze it. Cook once and serve many times.... All cooked meats are sliced into portions to serve another day, or be used in a casserole or for sandwich meat. Along with portion sizes, the FoodSaver is my friend for keeping foods longer in the freezer without freezer burn. Some of these foods can be tossed in boiling water to reheat, rather than an oven/microwave/toaster oven. I also portion cornbread, dinner rolls, quick breads, muffins, scones, etc., and wrap them in pop-up sheets of foil I get at Sam's Club. When I make a meal in the toaster oven, I can add the foil-wrapped breads to re-heat while the meal cooks. A trip to the library may be in order. I have several books for cooking for one or two and cookbooks with recipes designed for a toaster oven - which are in smaller portions, that may be helpful for ideas. Better Homes and Gardens - Meals for One or Two has great recipes in it. If you have a senior citizen center, the director may have hand-outs for ideas and recipes. My parents used to purchase Meals-On-Wheels frozen meals and used these occasionally. They were very inexpensive. Our Senior Citizen Center is where the meals are prepared and the frozen meals are sold there. These meals are generally low-sodium and well-balanced. You don't have to participate in Meals-On-Wheels in order to purchase these frozen meals - just meet their age/income requirements. Salsbury Steak and Turkey were favorites of theirs.... Another friend found her MIL did very well using NutriSystem foods. The low-carb selections were perfect for her diabetic MIL. I've only posted this poor recipe a dozen times, or so, but I almost always use Freezer Mashed Potatoes. I only purchase potatoes when they are buy one 5# bag and get one free and make them into dollops of frozen mashed potatoes. I only make them a few times a year using this method, and always have some in the freezer. You can also freeze the potatoes in small containers if you like. FREEZER MASHED POTATOES 5# potatoes (washed and peeled, or leave the peel on) Cook the potatoes as you normally would. Drain. When you mash them add: 6-oz. cream cheese 1-cup sour cream 1/4 c. butter I portion them using an ice cream scoop onto a parchment paper-lined cookie sheet. Quick freeze them (just until they are completely frozen, and package them in a FoodSaver bag (a FoodSaver bag keeps them from getting freezer burn). Take out what I need and reseal the bag. -Grainlady

Here's a variation of the Texas & Chocolate sheet cakes: the cinnamon makes it "Mexican". I found this in the Houston Chronicle in the early '80s & have made it since, & always get raves for it (though some people think it is brownies because it's so thin.) Great for a crowd potluck. This recipe is so easy - I can make & frost it in 50 minutes. I don't even clean the saucepan from the cake melting - just leave it for the frosting. I have always used the unsweetened chocolate -haven't tried the cocoa. Notice that the cake ingredients don't need to be sifted. It's even better the second day - the flavors have time to mellow. MEXICAN CHOCOLATE CAKE 1 stick (1/2 c.) butter 1/2 c. vegetable oil 2 squares unsweetened chocolate OR 4 Tbsp. unsweetened cocoa 1 c. water 2 c. unsifted all-purpose flour 1 tsp. baking soda 1 3/4 c. sugar 1/2 c. sour milk (place 1/2 tsp. vinegar in 1/2 c. milk) 2 eggs, beaten 3/4 tsp. cinnamon 1 tsp. vanilla extract Preheat oven to 350 degrees. Combine butter, oil, chocolate and water in a saucepan and heat until chocolate is melted. Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl; then combine with first mixture. Pour into a greased 12x18-inch cake pan (I use a 12x15-inch cushionaire-type jelly roll pan). Bake 20 to 25 minutes or until cake tests done. Bake on middle rack. Five minutes before cake is done, prepare: MEXICAN CHOCOLATE ICING: 1 stick butter 2 squares unsweetened chocolate 6 Tbsp. milk 1 (1 lb.) pkg. confectioners' sugar, sifted 1 tsp. vanilla extract 1/2 c. chopped pecans Combine butter, chocolate and milk in a saucepan and heat until bubbles form around the edge. Remove from heat, add confectioners' sugar, vanilla and pecans; beat. Ice cake while still warm. Frosting is not stiff.

32 ounces of Porterhouse? Jack, that's way too much for me, LOL, that's a lot of beef! I do usually stick with the "normal" portion of 4 ounces, sometimes I might splurge and go up to 6 ounces. (grin) I want to save room for all the side dishes too! I know I grow beef and even sell some, but I think we eat far too much meat and not nearly enough vegetables. Of course, I LIKE vegetables... petalique, cover it with a lot of fresh hot chili peppers and the amount I'd eat would go way down! Like to nearly nothing, LOL, I'm such a wuss. I don't like tilapia at all, it's kind of....soft or mushy or something. I think 4 ounces of fish is sufficient, but if you're feeling a little more "generous" the shrimp sauce is a good idea to make it seem more substantial. I'm one of those people who do like the side dishes, and I don't think I've met a vegetable I don't like, with the exception of okra, so I'd be happy with 4 ounces of fish, especially if there was dessert. Lemon curd is one of my favorites and I love Walker shortbread, so that would make me happy. I'm also not crazy about salad, although I will eat the leaves that are growing in my garden. I don't enjoy eating or making them, but Elery likes salad a lot, and so I keep growing leaves. Roasted asparagus and fingerling potatoes would make up for the gratuitous salad. Annie