The secret to a Quick Meal is previous preparation
Cooking for one person can be a little discouraging; because there is a tendency to waste.
Herbs and veggies can spoil in the bottom of the fridge before we can use them.
Buy big (family) packs, and divide in small (serving) portions.
Having your seasonings in jars or freezer packs already prepared or pickled is a great time saver.
Peel garlic ahead of time, or even better, buy it already peeled.
It's easier to clean, divide and season meat before you store it away in the freezer. It will be marinating until you need it.
Weekends are ideal to prep.In the kitchen, so your weekdays can be more relaxed and cooking meals will be more enjoyable; it's just a matter of putting things together.
Beans can be cooked and stored in the freezer. Divide in small portions and they will be ready when you are.
Cook ground beef and divide in small portions; freeze. Can use with spaghetti or red beans…
Things to freeze and preserve:
For your convenience...
Ginger, grate and wrap in aliminum foil; store in a plastic container, freeze.
Lime or lemon zest, wrap in aluminum foil and store in plastic container, freeze.
Peppers:chop and store in plastic bag, freeze. Also keep some chopped peppers refrigerated(not frozen) in a bottle with vinegar (pickle).
Blanch and cut up in pieces: pumpkin or other veggies, save in plastic bag, freeze.
Fresh herbs can be prepared as a sofrito or pesto and freeze
Fresh herbs can also be kept in brown bags in the freezer; but be careful not to remove it; because if left to defrost, it's no good...
Bread can be kept fresh in the freezer until you are ready to use it; defrost or reheat...