I usually scale things down so I make only 1-2 servings.

Sometimes if it is something that I think will freeze well I'll make a full batch and then freeze.

For some of the dishes with the browned/cooked meat I will freeze stuff just before the last step and then make just enough sauce for one serving. Then you can reheat/defrost the meat at the last minute and top it off. The Saltimbocca works well like this. I pull out the frozen breast all cooked with the stuff on it but not broiled with the cheese. I broil the bottom for about 6 minutes then flip it and put the cheese on top and broil that until it is done (4-6 minutes) and that gives the thin breast enough time to heat through but done in the broiler keeps it from getting soggy. I do the sauce in a small pan and the spinach and tomatoes in a skillet (just enough for the serving) and it is ready when the chicken is done.

Sometimes it is just playing around with what works, but I've done a lot of the things as a single serving or something like the pasta sauce that I know will freeze well I'll freeze it in single serving portions once it is done. I do that even with the store bought jar as I usually can't use it all up before it gets furry.

After awhile you get pretty good at cutting recipes down to size. It sometimes helps to have a cookbook for two so you can get some ideas of things you can do to make a recipe in a small amount, and I recommend doing all the math ahead of time.

If there is anything the nonconformist hates worse than a conformist, it's another nonconformist who doesn't conform to the prevailing standard of nonconformity. - Bill Vaughan