Cooking for two is an awesome "problem" to have, if you can even call it a problem. It means you have someone else to cook for! That is possibly where all the fun of cooking begins: when you have someone to serve and someone to enjoy your creations.

When I married Grant, I was so excited to tackle the job of cooking for two (or any cooking, for that matter). I knew it would be different than making family-sized meals, but I wasn't quite sure of the logistics of it. It was certainly a learning process, and one which requires a different approach to meal planning. I experimented often (and still do), but after a bit it became second nature. If you're willing to make it work, it does! In my newlywed kitchen, I learned a few things right off the bat. To become proficient in cooking for two, you must be willing to utilize your freezer, work the leftovers, and do the math. Skills that you will use in your kitchen forever! With these three strategies, meals come together very easily at our house.

My 3 Strategies for Cooking for Two

• Do the math. The first success I found when cooking for just Grant and myself was cutting recipes in half. I still do this all the time! Obviously, this method comes in very handy when you don't want leftovers sitting around. Yes, it means you will have to do some math while you are baking, but that's not such a bad thing is it? I found that if it will save you from eating 2 dozen cookies all by yourself, it is totally worth it! My advice would be to stock up on conveniently sized pans for smaller meals. I have a few baking dishes that are roughly 1/2 or 1/3 the size of a traditional 9 x 13. 1-quart and 2-quart dishes work really well. I inherited a 6 x 10 inch dish from my grandma that has been a lifesaver! If you can find one of these, it is well worth it. Make sure to find a deeper dish for casseroles and another more shallow one for quiches, gratins, or single-layer desserts. I haven't run into many recipes that aren't successful when "halved", actually I was surprised by how many are well-suited for it, but I'm sure there are some out there. Just beware that if a recipe requires special chemistry or precision, it might not be the best one to try in half.

  Some helpful notes for you on cutting in half: For a recipe that calls for 1 egg, you can cut this in half by beating the yolk and white together in a small bowl, then measuring out 2 Tablespoons of the mixture. For "halving" math, the following facts may come in handy: 3 teaspoons = 1 Tablespoon and 16 Tablespoons = 1 cup.

• Utilize the freezer. The freezer allows a party of two to save so much money! It relieves you of the pressure to eat everything before it loses freshness, allows you to buy in bulk (always a budget-friendly idea), and provides a practical way to cook ahead and preserve leftovers. I love my freezer! If you want to go ahead and make a full batch of something, but you'll only eat half or part of it immediately after cooking, just cook it in two separate dishes, eat one and freeze the other. Or you can leave one dish uncooked, wrap it well, and freeze it pre-baked. Then, when you are ready to bake it, let it thaw in the fridge and bake as usual, or bake from frozen, allowing some extra cooking time because you are not starting from room temperature. Certainly, if you have any leftovers, you can always store them in a freezer-safe dish or bag and toss them in the freezer until you're ready for round two. I've found that I love preparing things ahead of time and keeping them on hand in my freezer: a loaf of bread (bread freezes great!), balls of cookie dough that just need to be popped in the oven, homemade granola bars, cooked and sliced chicken breasts to throw on sandwiches, soups, or into a casserole, etc.
• Work the leftovers. Don't be embarrassed to serve the same thing twice- be proud that you are being so prudent! I had to get over this myself, but my husband's awesome attitude helped me realize: we're saving money! When it's just the two of you, and you are both up for the idea of "making do", it can really be a fun adventure. Repeating a meal eliminates waste, lets you enjoy your favorites twice, inspires you to be creative for round two, and probably saves your grocery budget a lot. Leftovers make great next-day lunches, packed in a glass storage container that won't take on any odors. They also make a nice base for a future meal, and really come in handy when you need to decide what's for dinner. Be innovative! Leftover spaghetti can be served up again as a lasagna-style baked Italian dish. Mashed potatoes can go into a shepherd's pie. Ham can be chopped up and thrown in a quiche. Roast beef can go in a soup or on sandwiches. Pork shoulder can be shredded and used for tacos. Sloppy joe meat can be used to make chili. Chili can be used to top nachos. The possibilities are endless! Be creative and have fun making your food last.