Freezing is your friend, hon.

I cook in big batches, too. I tried to reduce accordingly and got to a certain level of instinctive ability, but mostly ended up with an irrational but intense dislike of measuring in the kitchen. Nor did it help that I haaaaaate HAAAAAAAAAAAAATE prep work–even with my pseudo-mandolin, and reducing means you have to cook (and thus prep) more often. It’s easier just for me to grit my teeth once in a while, prep mountains of stuff, and have enough food for a week or two or three.

But I also have what my Korean mother calls “a short palate.” Give me the same dish three nights in a row, and no matter how much I loved it the first time I won’t be able to swallow it on the third. Given my cooking style, it was an understatement of galactic proportions to say that there was a fundamental mismatch. I also invited people over to eat essentially every night when I first lived in Australia, but my inner introvert threatened to revolt and/or have a spectacularly bloody meltdown.

Reusable plastic containers saved me.

I cook, serve generous servings, and then put them away. Some go in the fridge to eat that week, but most stay on the counter for a while to cool down before heading to the freezer. Even pasta dishes, which I find revive beautifully when covered with a damp-to-wet paper towel in the microwave. Among other things, this usually means that I have enough variety in my freezer to keep me satisfied for a while and I only need (wanting is another story) to cook rarely. It’s no coincidence that I only get groceries once every three or four weeks (although with supplements by the weekly farmer’s market).