Take the time to enjoy your meals. Set the table with a placemat and napkin, give yourself a water glass and perhaps a wine glass and proper silverware. Use the good china, you’ve earned it. Make your plate attractive as you can. We eat with all five senses. Give your senses a chance to get involved.
Try to buy fruits and vegetables that will keep longer in the frig unless you plan to eat them immediately. Some suggestions might be broccoli, cauliflower, kale, apples, oranges, lemons, carrots and other root vegetables.
When buying meats like bacon or chicken, etc., package individual servings in plastic wrap and then put all the servings in one large freezer bag. When you want to have a piece of chicken or add a bit of bacon to something, just take out the amount you need and reseal the bag. For instance, I fold 2 or 3 slices of bacon in half and wrap in plastic wrap. Then I put all the packages in one freezer bag for storage. Because the fat in the bacon doesn’t freeze as solid as the lean, I can unwrap a frozen pack, slice off what I want and wrap the rest to put back into the freezer. No waste.
Get a kitchen scale. It helps to get actual single serving amounts of foods like pasta and cheese. 1 ounce of grated or shredded cheese looks a lot different than 1 ounce of block cheese.
Single serving recipes seldom require an entire onion or bell pepper. I chop the whole thing and freeze the rest in a baggie, taking out what I need for each recipe. No waste.
Invest in a few smaller saute pans and casserole dishes. I recommend a 2 quart saute pan, at least one each 1 quart and 2 quart saucepan. I also have a 3 quart that I use for making soup. I also recommend an 8 inch and a 10 inch fry pan. You can use different size ramekins for baking dishes and/or casserole dishes.
Buy good organic and non-processed food when you can. It’s better for your health as well as it tastes better. You have control over the amounts of salts or sugars in your dishes as well.
Keep different healthy grains and beans on hand. They can be added to soups and casseroles for healthy, complex carbohydrate additions to your meals. I keep a jar of Bob’s Red Mill ‘Beans and Grains’ and add 1/2 cup or so to most of my soups and stews.
I found the following article in a Walgreen’s publication called Diabetes and You (Fall 2012) http://www.diabetesdigest.com/epubs/WalgQ312/#?page=26 . It’s excellent information regarding more natural, less processed sweeteners and their impact on your body. Glycemic index is lowest for agave nectar but if you use it too ofter in can actually increase your body’s resistance to insulin. Who knew. There is some great basic info in the magazine about how to structure your eating habits to prevent diabetes becoming an issue in your life.