Is it difficult/unwieldy to double the pasta dish so you'll have even more leftovers?

Yeah, I'd have to get out the bigger pasta pot that is too heavy for me and takes twice as long to heat up.

I make a shepherd's pie in a casserole dish that gives us several servings of leftovers.

Maybe in the cooler months, right now, I don't have the appetit for that.

Lentil soup would work. I don't like canned soup, but I can make a batch of lentil soup in the crock pot or instant pot without using too many spoons.

I have pretty much talked myself into not eating dinner because it's too much trouble right now, so I don't feel like I can help with that, sj. But I hope you can make something work.

Thanks, -t. If I didn't have two other people to feed, I'd probably never cook. I am a good cook, but it is exhausting for me. And half the time I end up just giving TCG instructions.

tonight I had green with an avocado and smoked salmon. I bought the salmon from the farmer's market, so I made none of it.

I have larabars and frozen brkfast sandwiches when I really cannot brain/spoon a meal.

Also just bought hummus and crackers for the same reason.

Conversely, my best friend from college - a trained chef and now college level food/nutrition teacher makes 4-5 dishes for dinner each night. Makes me tired just thinking in. I am all about one thing for a meal.

We roasted a duck with root vegetables yesterday and ate the leftovers tonight. There is just enough duck left for tomorrow that I can probably make some sort of sandwich with it tomorrow.

Honestly, since Tim switched to second shift in April, I've had oatmeal for dinner 2 or 3 nights a week, every week (including tonight). It's easy, it's healthy, and I like it.

When I was by myself I'd make rice in the cooker every three days. A can of white beans with honey and molasses in a saucepan for 20 minutes, half poured over a third of the rice, half put up for another day. A half-can of pintos over the rice, add onions and tabasco, top with grated cheddar. A handful of fishsticks over the last third of rice, seasonings as preferred.

I always keep bags of frozen cheese tortellini and chopped spinach on hand. Throw a serving of tortellini and some chopped spinach in boiling water, drain, add a spoon of yogurt, cottage cheese, ricotta, whatever you like and have on hand, top with shredded white cheddar and asiago.

Keep on hand: Broccoli, asparagus, Brussels sprouts, wash, clean as needed, cut the broccoli into smaller trunks, steam for 10 minutes, give or take, dust with sea salt, toss the sprouts in butter, serve.

These are things I will eat that don't take any thought or much prep. They kept me fed and I didn't get scurvy, so.

Glad you're okay, Maria! Update when you can.

I have to keep easy-to-make meals around because I am so bad at feeding myself most of the time. Canned soup, tuna salad, chicken salad, frittatas, frozen microwavable dinners, easy sandwich stuff.

I pretty much ate bagels and cream cheese and cheerios with milk every day when I lived alone.

Jeez, fine, I'll cook something