I am almost 2 months out and have lost almost 50 lbs (1.5 lbs away). While I prefer to go out for food rather than cooking my budget does not allow that often (sadly I don't get to finish the leftovers before they go bad usually). I am still getting used to how little I eat. my biggest issue is cooking a Protein and veggies that require different things and that I don't want to touch (different sauces/marinades). I swear all the pans in the house are WAY too big. Does anyone have any cooking tips and ideas for little post-op meals that does not require me to dirty 3-4 different pans. Does anyone use divided or mini baking sheets/skillets and if so where did you get them,

Walmart sells smaller frying pans (like for one egg) and I have a small saucepan I use for my veggies. If budgeting is the issue try yard sales and even places like goodwill stores and salvation army. years ago when I had 5 kids at home those pans never saw the outside of the cabinet! now those are mine!!!!

I have actually invested in a good foodsaver. I don't care how small your pans are, in the beginning you will always have leftovers. I make a normal sized meal and eat my 1/2 cup. Then I place the leftovers in "me" size vacuum bags, seal them and freeze them

I can get numerous meals out of one recipe. I freeze the vacuum bags and pull them out one at a time for lunch or dinner.mpop then into a little boiling Water. Water I cook stays nice and moist.

I do this with leftover restaurant food as well because I can make 3 to 4 meals out of one restaurant meal.

It is very convenient

First off, congratulations on your weight loss !! Great job !!! Second, you might want to rethink your cooking if you're only cooking for one. Instead of cooking and dirting pans and the kitchen every night, maybe try cooking several meals at once and then dividing them into individual servings and freezing them. Like djmohr said above , use a Foodsaver (Target, Walmart etc) or freezer safe bags. Saves you time, money and you only mess up the kitchen once. Try googling "cooking for 1 or 2 ". Keep up the good work !!!

My issue is I hate leftovers, they taste old. I understand the concept of cooking only once a week but some things (like some meat and veggies) do not reheat very well or become overcooked when cooking a second time.

I hear ya @@amchurch12000 I'm also not a huge fan of leftovers, however I love prepping meals and wish I could enjoy the result of cooking a few meals and enjoying them over a week. I've found a balance of prepping as much as possible (like washing cutting and seasoning all the veg and meat) and storing it in portions for one meal. I'll also often partially cook my meat so that it takes less time when it comes to cooking the meal and I can blend cooking the veg and meat at the same time in the same dish.

Trial and error or borrowing from different people's strategies may help you to find a solution that works perfectly for you.

When shopping most grocery stores are glad to break up packages and cut down meats and fish into what ever portion you want. So you can get a single breast of chicken, or cutlets or a couple tenders, same with ground meats ask for a .25 lb. I would alway buy larger quantities then portion them into freezer bags at home. You just have to remember to defrost the night before. You can do the same with veggies as well, buy, portion and freeze. I love to grill outdoors but I also have a Foreman grill for convience. You can grill your veggies and meat together.

I'm not big on sauces but I love flavor. Marinate a small chicken cutlet in a baggie with a little olive oil, balsamic vinegar, thyme and rosemary for about 30-60 minutes (longer if you can) then grill or bake.

I also love roasted veggies. Granted it is two pans but so good. Get your veggies, carrots, cauliflower, asperagus (whatever you like). Toss them in a bit of olive oil, salt and pepper (you can add other spices if you like). Put them on a foil lined baking sheet (makes clean up easier) in the oven on 375 for about 15-20 minutes then you will stir/flip. Begin to cook your chicken, pork or beef on the stove. Use olive oil in the pan and any spices you like. I really like to use orange juice or white wine for chicken, either teriyaki or soy and ginger with pork, and red wine or balsamic for beef. Brown the meat very well on the stove. When the veggies are ready to stir/flip add the meat to the baking tray and cook for another 10 minutes or until the meat reaches desired doneness.