I hope that title caught your eye, because I believe it is where it all starts.  Having a weekly menu allows you to shop efficiently and use fresh ingredients timely.  Here is a quick example of what I mean… Say I feel like making beef fajitas.  I would need some beef, onions, peppers, carrots, tortillas, seasonings, maybe an avocado and/or tomato. When cooking for one, I will only be using half the onion and half the pepper. I bet the smallest package of beef is about a pound and I don’t need to eat a pound a beef at one sitting.  This dilemma is about portion control – something every single person that cooks for themselves wrestles with at some point. If I make…