If you're on a budget and cooking solely for yourself, try extending the shelf life of your food by learning to cook in sequences and freezing the leftovers proportionally.
Photo by Joel Zimmer.
The key, according to tips compendium WikiHow, is to reuse as many common bases as possible. So "a roasted chicken can be eaten as straight chicken with side dishes (e.g., mashed potatoes and veggies) the first day, contribute to a chicken skillet, and wind up as the basis for soup". The corollary of the solo sequence technique is to properly freeze the remainders.
According to the post, if you're dining solo, you should ideally freeze food in one-person portions, meaning that while you're free to buy in bulk, you should divide the pre-cooked goodies into "half-pound or smaller pouches before you freeze it."
Browse the post for other tips on how to cook for one, and if you've got a lot of experience preparing solo meals, chime in with your own advice on how to best do so in the comments.
How to Cook for Just Yourself [WikiHow]