If a dish turns out that I don't like it, then I toss it. Why punish myself by forcing myself to eat it? I am no longer a child and have to sit at the table until I finish my meal. And if I have added a new item to a recipe that I am not familiar with, if I don't like the addition, that item might get a second chance in another dish. If not, I toss that item. I do not have (like you) room to store extra useless stuff.
Chicken legs and thighs take up room. So I debone both of them after I get them home. It is a lot easier to wrap one boneless item very tightly than one with a bone. I also purchase freezer friendly storage bags and make a concerted effort to package all my freezer items in a flat manner. That way they stack easier and take up less room. If you don't have a Food Saver but can afford to invest in one, may I suggest you do so. Sometimes you can even pick one up at a yard sale or thrift store. I gave mine to Spike as he buys twice the amount of meat and other freezable perishable than I do.
When it comes to the actual cooking. One mug full of dry pasta, whether it be
small elbows or
rigatoni, is sufficient for one person when cooked. And there will be enough leftovers for a small second helping. Most folks over estimate how much dry
long spaghetti makes for one serving. They tend to make too much. Stick with what will fit in that coffee mug. Less waste. The same goes for dry beans and other pantry foods. Packaged foods such as scalloped potatoes, as a rule, makes too much for one person, yet not enough to even save what is leftover. Make your own with just one or two medium size potatoes. Always think outside that package, but in smaller quantities. That mug can also be your measurement vessel for frozen veggies. Don't get carried away with "I will make extra because I just LOVE this dish." You usually will end up with too much leftovers and it will sit in the fridge until it develops a lovely shade of green.
If you don't have one, invest in a two-quart saucepan. You will cook less food and have fewer leftovers. I have a 1.5 quart saucepan. I use that one more than any other. I also have three different size sauté pans. I use the smallest one the most. Less likely to cook more than I know I will eat, less waste.
If you are like most folks, you want a starch, protein and veggie with your regular big meal. With the starch and veggie, one
large piece of meat should leave you feeling full enough, yet leaving room for dessert if you are in the habit of having one. For you lunch, not just a sandwich alone, but with a bowl of soup. Dawg gave you an excellent suggestion for making an instant nutritious soup. Better Than Bullion now comes in so many flavors. And all of them with the choice of being low sodium if you are watching your salt intake.
I do keep a bag of the chicken bones that I have taken out of the legs and thighs if I don't turn them into chicken stock that same day. The same for the very few beef bones I may accumulate. Remember, flat items store much easier than bulky or round items in the freezer. There are some folks who will keep all their veggie peelings to make stock. Not me. Like you I don't have a four door freezer. Just that regular two door fridge. Space is precious.
Make that coffee mug your new measuring instrument. It may cost more, but you will find that artisan loaves of bread are much smaller than the standard loaf of American bread. You are more likely to use that whole loaf before it goes stale on you.
Any questions? Let me know and I will write Chapter Two for you.