When you live alone, it can be tempting to stock your pantry with Oreos, cereal and boxed macaroni and cheese. For years, my fridge was barer than Old Mother Hubbard's cupboard because using fresh fruits and vegetables before they went bad posed a challenge. I'd buy ingredients for a recipe, make it, eat leftovers for a week and end up tossing the mushy tomatoes and molded strawberries I never got around to using. By stockpiling a few staples in your pantry, freezer and fridge, making delicious and different meals doesn't have to mean throwing half of your groceries in the trash.

Pantry Must-Haves
Tomato Pasta Sauce Dried Pasta Chicken Broth Peanut Butter Canned Beans	Breadcrumbs Olive Oil Dried Herbs and Spices Onions
Fridge Must-Haves
Butter Eggs Plain Yogurt Milk Cheeses	Fresh Herbs Lemons Condiments Jams Salad greens
Freezer Must-Haves
Bacon Chicken Ground Beef Pork Chops Shrimp	Frozen Vegetables Pizza Dough Frozen Fruits Ice Cream

With the above stocking your kitchen, you can make everything from meatloaf to milkshakes without a trip to the grocery store. The below recipes serve one (with the exception of the meatloaf, see below for leftover suggestions.) Want an even easier way to have a home-cooked meal? Order entrees and casseroles from VeryVera. All of our Gourmet to Go items freeze beautifully for up to three months.

Chocolate-Peanut Butter Milkshake for One
1/2 c. chocolate ice cream
1 T. peanut butter
1/2 c. milk
Combine all ingredients in a blender and blend until smooth. Serve in a pretty glass and enjoy while watching your favorite movie.

Spaghetti Carbonara
1/3 lb. spaghetti
3 slices bacon, cut into 1/2 inch pieces
1 egg
1/4 c. grated parmesan cheese
1/8 c. pasta water
Black pepper, to taste

In a pot of salted boiling water, cook spaghetti until al dente. Drain and reserve 1/8 c. pasta water. In a sauté pan, cook bacon until crisp. Transfer to a paper towel-lined plate to drain. Drain grease from pan. In a bowl, whisk eggs, parmesan, pasta water and pepper. Place pasta in sauté pan over medium-low heat. Quickly stir in egg mixture and reserved bacon and toss to coat. Remove from heat and serve immediately. Eat at the table with "real" dishes, light taper candles and use a linen napkin.

Thai-Style Shrimp and Noodles
1/8 c. peanut butter
1 T. soy sauce
1/2 t. fresh ginger, grated
1 T. lemon juice
1/8 t. garlic powder
1/8 t. red pepper flakes
1/4 lb. spaghetti or linguine
10 frozen shrimp
1/2 c. frozen vegetables
1/8 c. fresh cilantro, minced

In a small bowl, combine peanut butter, soy sauce, ginger, lemon juice, garlic powder and red pepper flakes. Set aside. Bring a pot of salted water to a boil. Cook pasta for about 7 minutes. Add frozen shrimp and cook an additional 2 minutes. Add vegetables and cook 2 more minutes. Drain. In a large bowl, toss pasta mixture with peanut butter sauce and cilantro. Eat with chopsticks and make a cup of hot green tea.

Meatloaf 2 lbs. ground beef
1/2 medium onion, grated
1/2 t. thyme
3/4 c. ketchup, divided
1/2 c. dried breadcrumbs
1 large egg, lightly beaten
1/2 t. salt
1/4 t. black pepper

Preheat over to 400 degrees. In a large bowl, combine beef, onion, thyme, 1/2 c. ketchup, breadcrumbs, egg, salt and pepper. Using your hands, gently mix until all ingredients are combined. If you don't have a loaf pan, place meat mixture onto a baking sheet lined with parchment paper or aluminum foil. Shape the meat into a loaf about 9 inches long and 4 inches wide. Top with remaining ketchup. Bake 45-50 minutes. Let stand 10 minutes before slicing. Simply slice and freeze the leftovers and reheat a slice or two at a time. Serve with some frozen vegetables for a quick and easy homemade meal.

Some recipes modified from The Comfort Table by Katie Lee Joel