This week, I even cut up a whole celery...small for sandwiches, med for soup and large for pot roast/stew. I'm becoming compulsive....but at 80...you don't care...lol
Even when I was single I’d cook big batches and intend on having leftovers the next day and something for the freezer. I rarely found packaged meals appealing - usually they were either too bland or too sugary or too salty or all 3. This was some years ago but i’ve not revisited since.
I cook enough food for leftovers for at least 2 meals.
We keep our fridge pretty cold, about 34 or just above the freeze the milk stage.
Food keeps a LONG time at those temperatures.
Also, now that the weather is getting colder, I put food I’ve just cooked out on our enclosed porch to cool. It’s not winterized at all, but it is animal proof, so I can cool stuff down really quickly and well out there and then put it in the fridge. I think that helps with the shelf life. in the fridge.
Same here...and planning a once a week cooking day so I won’t have to wonder “what’s for dinner?” for the hub and I. And, we do not use a microwave.