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I have dishes that work as kitchen sink type meals. So fried rice, for example, can be about any protein, veg, and herb/spice mixed together, and flavored to be complementary.
I cooked together leftover cabbage, ground pork, egg, ketchup, and miso and it turned out great.
Bowl Leader
I use the meal delivery services a lot. Sun-basket, hello fresh, etc.
Plan meals that can freeze well. Leftovers go to freezer. Alternatively, freeze uncooked leftover produce as a soup base for next weekend.
I buy small amounts of basic, foundational ingredients (ex. Eggs, ground pork, garlic, green onions, cornstarch, spinach, cooking oil) to use for those three days and plan recipes around it. Then, I add other supplemental sauces and spices with long shelf life.
Friday: ground pork noodle soup with spinach. Mix some pork with cornstarch. Fry with garlic, and green onions. Take out the pork. Leave some oil. Add water and noodles. Separately make some red chili paste, soy sauce, and sesame oil mix with green onions. Pour out noodles and soup mixture. Add pork mix. Sauté the spinach and add it to the noodle soup. Fry an egg and add to the soup.
Saturday: pork sausage, eggs, maybe hash browns, pancakes
Sunday: stir fry with rice or noodles, spinach, pork, green onions, etc
I try to use up all or most of the perishable ingredients I buy. Sometimes I’ll freeze meats if I have to.