Cooking for Two

It seems I have two natural speeds. For one, which I perfected over the course of 20 single years, and for a bunch, which is how most meat is packaged. We need for two. So I am learning how to cook for husband and self, not more. Why? A couple of reasons.
#1, I don't like reheated chicken. I've come a long way where chicken is concerned. Not all the way to "on the bone", but a good distance from "chicken is disgusting". So if we cook a pkg of chicken breasts, there are too many to eat in one meal.
#2, some foods are not conducive to next-day-take-to-work lunch leftovers. Like pulled pork sandwiches. Just too messy. Tacos, same deal.
#3, if you cook way too much, the leftovers just become unbearable. Ever made a GIANT pot of soup (ie vegetable or taco) and then you can't eat it for a year because you are so sick of it?

All of these scenarios end in food thrown away or overeating because we don't want to feel bad about wasting. And that translates to wasted money.

Here is what I'm working out:
Chicken breasts-4 in a package. One night, Fried Onion crusted baked chicken with potatoes and a vegetable. The next night, chicken fajitas (marinate the over the first night).
1 lb hamburger meat-Make 1/2 pound for tacos, and two 1/4 pound patties for hamburgers.

The trick is in the planning. I always knew planning was a GOOD thing!