I haven't tried this myself, just got it in my email.

Tired of all that fast food? Have you finally figured out that you can save a lot of money and eat a lot better when you cook at home? Its also likely that youÂve noticed all recipes produce a specific number of servings. Few, if any, are created for just one or two. If youÂre not into a constant barrage of leftovers, but cook for only one or two, it makes sense that you should be able to just cut each ingredient by half or some other fraction to scale that recipe to your desired number of servings. But decreasing (or increasing) the number of servings a recipe yields isnÂt as simple as it sounds.

Some recipes, such as casseroles, stews and other main dishes, usually come out great when you simply decrease all ingredients proportionately. But other items, like baked goods and desserts, are sure to flop if you follow that tactic. What you need are a few practical tips to make most any recipe meet your needs and allow you. It might take a couple of tries to get a recipe scaled to perfection but it just might be worth the effort.

Equipment. When you scale a recipe, match your equipment to the volume of the food. Larger batches need bigger bowls and larger or extra baking pans; smaller batches require smaller bowls and baking pans.

Times and temperature. Cooking times may stay the same and in most cases, you wonÂt have to change the cooking temperature when you scale a recipe. The exception is when you have multiple items in the oven. This may require a slightly higher baking temperature.

Seasonings. Instead of increasing or decreasing spices, including salt, in the same proportion as the other ingredients, cautiously add seasonings in small amounts. Add less than you believe you will need, and keep tasting until you get the results you want.

Baked goods. Instead of scaling recipes for breads and desserts, make the original and then freeze in single serving portions. Some items like muffins and cookies can be frozen right at the point when they are ready to be put into the oven. When you want freshly baked goodies, remove the exact number you want from the freezer. Allow to thaw during the time it takes to preheat the oven and then proceed. It may take a few more minutes to bake than required in the original recipe, so keep a close eye on things. Take note of how long it bakes so you will know how long to bake the others.

Chicken Parmesan

1/2 clove garlic crushed

1 tablespoon butter, melted

1 tablespoon grated Parmesan cheese

1 tablespoon Italian bread crumbs

2 teaspoons fresh chopped parsley

1/8 teaspoon salt, scant

Pinch pepper

1 8-ounce chicken breast, bone-in skin removed

Preheat oven to 350 F. In a shallow glass dish, combine the crushed garlic with the melted butter and set aside. In a second bowl combine parsley, bread crumbs, cheese, salt and pepper. Place chicken in the garlic butter, pressing and turning until completely coated. Now do the same in the crumb mixture to coat, pressing firmly until all the coating is transferred to the chicken. Place chicken in a small lightly greased baking dish. Drizzle with any remaining garlic butter and bake uncovered for 45 minutes, or until chicken is cooked through and juices run clear.

Single-Serve Cookies

1 teaspoon butter

2 teaspoons egg whites (or Eggbeaters)

1/2 teaspoon oil

1 teaspoon brown sugar

1/2 teaspoon white sugar

4 teaspoons flour

1 pinch baking soda

1 teaspoon mini chocolate chips or raisins

Preheat toaster oven to 350 F. Melt the butter in a small bowl for about 20 seconds in the microwave. Add in the egg whites, oil and brown and white sugar. Mix well. Add the flour and baking soda; mix to form dough. Add chocolate chips or raisins. Spoon two mounds of dough on lightly greased toaster oven baking sheet. Bake for 8-10 minutes. Yield: 2 cookies.