Quantity Guidelines for Whole and Half Meals

Recipe quantity guidelines, not written in stone:

It's been a little confusing to remember what amounts to use for a half meal and a whole meal.

Here is a short guideline:For casseroles, a whole meal is one recipe, a half meal is a half of a recipe.
For individual servings such as pork chops or chicken breasts, a whole meal equals 8 pieces, a half meal equals 4 pieces.
For recipes like meatloaf or shredded pork or beef, it is even more tricky. Let's try this and see if if works, for a whole meal, purchase 2 pounds of meat, for a half meal purchase 1 pound of meat. Any comments on this idea?

The other issue is supplying bags and casserole pans. Liz Prisbrey suggested that we switch to a small rectangle or square for the half meals, so the casseroles are not so crowded. That is a great idea, but Smart and Final did not carry an affordable pan in that size. Anyone heading towards town that wants to price the Costco business store on Martin Luther King that is reopening? They carry restaurant supplies, and they may carry affordable half size pans. If someone would like to volunteer to be in charge of pricing and purchasing pans, please e-mail Liz Robbins asap. Thanks, Merridee offered to price the half sized pans.

Ideally, we want to be so organized that the night we exchange meals, we pick up our pans or bags for the meals we will make the upcoming month. That would mean that this month, we should count our inventory and purchase enough pans for this month and next month. Thoughts on this?

Elizabeth Robbins