I forgot to put this in the post above. I buy chicken thighs in bulk and break them into approx 1 lb pkgs of 3 thighs. if I make something where we eat the whole piece, like oven fried chicken, we’ll have one left over. It’s enough for one lunch, turn into a side dish, or use it in stir fry.... three thighs fit nicely into one of my medium freezer containers. But if I don’t know what I’m going to do with the left over pieces, I try to cook the meat or main piece as plainly as possible.then use it in whatever I want, sandwich spread, soup, stew, rice dish, whatever. I do this a lot if I know I’m making something in a pungent sauce, like a curry.
Or, especially with meat or a large squash, make one meal from the large piece and another planned for the leftover, smaller bits. And again, make the pungent meal the second one.
Other books which may help Eugenia bone’s kitchen ecosystem, talks about making something, using the something, and using the scraps too. Arranged by ingredient, not category of food.
Much older, but something I learned a lot from, the working woman must eat cookbook, I forget the author’s name, sorry. She has menus which deliberately use all the left over bits. It’s horribly out of date, and I’ve never made her recipes, but I refer to them as resources.... have to cook more x now than we can eat, what can I do with three remainder? Actual title: the working girl must eat, published by little brown & co, 1938. The author’s name is Hazel Young. If you read her “menu suggestions” in order, you can use the left over cream, etc two days later....
Apologies for all the old book references. But most of my life I was a used book dealer and it’s an inevitable result of doing that for so long!