Books & Spoons on economic cooking for a small household

I have received several questions about how would I handle cooking for a small family, for just for two, or for a single person, and do it in economic way, and still serve relatively healthy meals. 
Now, since that is what I do every day, it's not that big of a challenge for me, and I would love to share with you all, how I manage it.

Of course, the price of food is different in different countries and areas of the world, what is easily available and affordable for me, might not be the case for you. But I try to keep it on the main principles, and broader ideas, just to give you an idea how to go about it. 

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I enjoy leftovers. Some dishes are even better reheated, than the first time around. But it is good to remember, in general, the once prepared food is good for three days if stored properly.
Most of the recipes I share here are for two adults and two children, making it about three adult meals, perfect for those who like to eat leftovers.
But sometimes eating the same food day after day can get tiresome. You make a big pan of lasagna, or some other casserole, and then it just comes a task to try to eat it before it goes bad, or before you don't want to eat lasagna ever again.  

I make some soups, marinara, and casseroles in large quantities, and then freeze parts of it. Part of my freezer is dedicated to those ready made meals, that I will be able to serve with nearly any effort, or extra cost.
Instead of making a big pan of lasagna, or cabbage casserole, or other kinds of casseroles, I make three or four small ones, with only about two servings in them. I have bought some small aluminum pans for this, making it handy to have the meals heated up in the oven.
While preparing them, I bake them about half way through, before cooling and freezing. If the casserole calls for cheese on the top, I leave it out until the dish is baked to be served.
The night before wanting to serve the dish, I take it out of the freezer to defrost in the fridge. And by dinner time, it is ready to go in the oven. Really makes some mealtimes easy and effortless.
The meatless marinara I often have in my freezer, is fast to defrost, and perfect for so many different dishes, from eggplant Parmesan, to use as is with pasta, to be used in a lasagne, and so fort. 
Also, some vegetable soups freeze well, and are very handy if frozen in a small serving size containers.

I also buy family size packaging of different meats, and then at home freeze them individually, so I can use them as needed, one, two, or many at the time.
There are many ways to make your money count for more at the grocery store, planning the weeks worth of meals ahead, so you can utilise the ingredients the best possible way, is one of the keys for me. And trying to limit my shopping to one or two trips to the store per week, to avoid the impulse shopping of items not on the list. 

These ideas help me to keep my weekly grocery budget, and avoid waste with food. I hope you find some of them useful in your household.
At the end I will share the cabbage casserole recipe, for me, it is a definite wintertime comfort food. And it holds well in the freezer, a perfect meal to make several dishes at once. 

CABBAGE CASSAROLE

1 1/2 dl / 0,6 cups   rice (for porridge)
1/2 tsp                     salt
4 dl / 1,6 cups         water
1                             onion
1000 g / 2,2 lb        cabbage
400 g / 1 lb             ground beef/pork
1 tsp                       salt
1/4 tsp                    black pepper
1 tsp                       marjoram
1 TBLS                   cooking oil
1 TBLS                   syrup
4 dl /1,6 cups          vegetable stock

​1. Cook the rice in salted water, until all the water is absorbed
2. Peel and chop the onion, cut the cabbage into strips.
3. Sauté the onion in a pan, add the meat and cook until done. Season with salt, pepper and marjoram and transfer to a plate.
4. Heat the oil in a saucepan and add the cabbage. Simmer cabbage under the lid 5 to 10 minutes, until it has softened slightly. Seasoned with syrup.
5. Mix together the rice, ground beef and cabbage. Spread the mixture in an oven dish.
6. Pour in the broth and bake in 200 C / 350 F oven for about an hour. 
If the surface darkens too much during baking, cover the box with aluminum foil.