Cooking for 2 is almost as hard. We embrace the slow cooker as anything braised holds up well to reheating. On a Saturday or Sunday we'll fire up the cooker, yesterday it was chicken pieces with onion/garlic/ginger with some pepper bay leaf and soy sauce along with a bit banana pepper.

We'll have one meal off it tonight with rice, and the rest will go into containers in the freezer - this will become various things - taco filling, sandwich mix, chicken for a noodle casserole, etc.

A couple weeks ago it was a big batch of chili which also became all sorts of things. Another favorite is pork shoulder.