Bones. For meat with bones, you will need about 1/2 pound for each serving. This includes things such as chicken pieces, chops with bones, and steaks. If you will be serving ribs, buy about a pound for each serving.

Holiday Classics. Preparing a holiday dinner? Be sure to consider leftovers. Everyone seems to enjoy having leftovers snacks like turkey and ham. Plan about 1/2 pound of ham per person if you don't want any to remain after dinner, but a pound per person is a good rule of thumb so there will be plenty.

No Bones. The amount of meat to buy per person depends on the kind of meat, the cut, and how it's being served. For boneless meat such as chops or a boneless roast, you will want to buy about 1/3 pound per person.

Turkey. The same rule applies to a whole turkey. If you buy a pound per person, you will have leftovers, but a 20-pound turkey for 25 to 30 people is usually reasonable and allows for plenty of leftovers.

Avoid Rare Ingredients. Avoid recipes that use rare ingredients. If a recipe calls for rare (and often expensive) ingredients that you can't buy less of, you may waste them. Instead, stick to simple ingredients that can be used in other meals, or see if you can make the dish with substitutes for these ingredients.

Be Creative. Wing it. A great way to cook for one is simply to make up your own recipes. See what ingredients you have in the kitchen, and throw something together. You may surprise yourself.

Cook Once, Eat for Days. Cook meals in advance and freeze single-size portions. Meals such as casserole or stew can easily be frozen in individual-size servings and eaten when you're in the mood. Be sure to write the date and contents on packages and move older packages forward as you add food to your freezer.

Mini Pizzas. Make mini personal pizzas with slices of bread, bagels or English muffins. Load 'em with your ingredients of choice, and pop them in the toaster oven (or in the oven on a cookie sheet). Because you can control how many you prepare, you won't have to worry about eating leftover pizza for a week.

Pastas and Soups. Make pasta or soup. Both of these dishes can last you a while, and they keep well. See what you have in your kitchen, and get creative with recipes.

Root Veggies. Bake a potato. A spud can be the start to a fun meal. Load your potato with chili, broccoli and cheese, or whatever else sounds good. 

The Freezer is Your Friend. Get acquainted with your freezer. When you purchase foods that are individually frozen, like fruits and vegetables or chicken breasts and fish fillets, you can thaw out only the amount you need.

Bulk. Buy in bulk. When the savings prove good, consider buying practical items in bulk.

Cooking For Yourself is Much Cheaper. Getting takeout is a fast way to burn your food budget. Plan more meals at home and watch how far you can stretch your dollars.

Double the Batch. Making a double batch and freezing the second, or cooking two chickens instead of one, is a smart way to prepare future meals while saving time, energy and money.

Plan Meals Around Store Specials. Planning your menus based on store specials and in-season produce is a clever way to save money.

Simple Dishes. On a budget? Try cooking simple meals that go a long way for your dollar. Some ideas include pasta dishes, chili, homemade mac & cheese, stir-fry, soup and grilled cheese, or a variety of casseroles, to name a few.

Stick to Your List. Make a shopping list, and stick to it. This will save you from racking up grocery bills on impulse purchases.

Take Advantage of Sales. Want to save money down the road? When an item you frequently use goes on sale, consider stocking up.

Try to Shop Once a Week. Strategically plan your meals so you only shop once a week and you'll save money and time otherwise spent driving to the store.

Forget a Full Bar. Unless you are hiring a bartender, skip the hassle and expense of a full bar. Instead, prepare two signature cocktails beforehand. Put them in a pitcher and add ice right before guests arrive. For an added splash, pour into cocktail glasses and serve on trays.

Invest a little time:. Work out a schedule so you know in what order to prepare the food. Make sure your oven, refrigerator, and freezer will hold everything as needed, and that oven temperatures for oven-going foods don't conflict.

Invite Guests in Advance. Give them plenty of time to make arrangements. Allow 10 days for informal events, two weeks or more for formal events. For formal events, send written invitations; for informal events, call or invite guests personally. Be clear about the details -- whether it's a barbecue, cocktail buffet, sit-down dinner, etc., and what time the party begins -- so your guests will know what to wear and what to expect.

Involve Your Guests. If you're the host and you're in one room cooking while everyone else is in another room, then it's just not working out right. For smaller gatherings, include guests in the meal's preparation. Make your own dumplings, samosas or individual pizzas, decorate cookies, or try something adventurous, like a "stone soup" party, where each person brings an ingredient for a soup or stew without telling the others what it is. If you have motivated friends, it will be less work for the host. If your friends don't like to cook, this isn't a good idea.

Keep it Simple. Serve the number of people you can accommodate easily. Balance make-ahead recipes with those that require a few last-minute finishing details, and round out your menu with convenience items, if you wish.

Make Your Grocery Lists. For the shopping, break up the list. Buy dry goods and shelf-stable stuff [such as canned items and flour] up to three weeks or a month before. Two to three days before the meal, you will only have to shop for perishable items. This keeps your fridge from getting too full too soon -- and you can spread the cost over a few paychecks. Shop for Your Groceries With a Strategy Before you go to the store, organize your list according to the store's layout. Compose your list aisle by aisle. Baking items together. Jarred items together."

Plan an Uncomplicated Menu. If a make-your-own party doesn't suit your pals, keep the menu simple. Make things ahead of time. Mix ready-made food with homemade. Use tried-and-true recipes; you can serve your famous chocolate cake at a dinner party, or cut it into pieces and serve it on skewers with fruit for a cocktail party. Plan When and Where Each Item Will Cook

Serve Dinner Promptly. Follow the customs of your region. Allow about one hour for before-dinner appetizers and beverages, but not much more -- you don't want your guests famished by the time they sit down to dinner.

Something flop?. It happens to the best of cooks -- the soup scorches, the souffle falls. Make light of it and move on. If you don't let it ruin your evening, neither will your guests. Remember, entertaining isn't about perfection. Most people are happy to simply be part of the fun.

Stay in Your Comfort Zone. Prepare items within your skill level and budget. Consider coming up with a list of "house specialties" -- those tried-and-true favorites you can always count on to please guests. If you wish to experiment, complement your house specialties with dishes you've wanted to try.

Where can I store it?. Will it be on the stovetop? In the oven? On the grill? Bear in mind that three items on the menu shouldn't have to be different temperatures in the same oven. Identify your set of circumstances, and coordinate them with your heat and refrigeration sources.

Enjoy Yourself. This may not be the fanciest meal you've ever cooked, nor will it be the most relaxing evening you've ever had, but don't let it get to you. Roll with the punches, keep your chin up, and enjoy it for what it is: a nice gift for your friends.

Let Things Start Without You. Open two bottles of wine (one red, one white) and put some glasses on the table so that as guests arrive they can help themselves. That'll help cue them not to expect you to do everything for them.

Make One Thing. Everything else can be prepared if you make one thing with a bit of care. A fresh pasta dish with a few gourmet ingredients makes it seem like you planned hours in advance.

Think Antipasto. Make a deluxe starter platter without cooking a thing. Buy artichoke hearts, hearts of palm, prosciutto, top-of-the-line olives, and a few mozzarella balls (bocconcini).

Use Herbs. Get a bunch of basil or other herbs (oregano, parsley). Let that be a guiding flavor in your main dish and use the rest as garnish for the plates. Bunch the rest in a bouquet for the table's centerpiece.

Do some Windproofing. To avoid chasing paper plates and napkins around the yard, weight them down with pretty rocks or shells. Wrap utensils in napkins and tie with paper twine. Keep the tablecloth secure by sandwiching each corner with a pair of mutually attracting magnets.

Don't Smoke Out Your Guests. Set up the grill downwind of guests and away from the house and dining area to avoid getting smoked out.

Dress up Outdoor Chairs. Tie a colorful sash around the back and tuck a sprig of rosemary into the bow.

Make a One-Bloom Centerpiece. There's no need for an expensive arrangement. Place a small colored vase with one bloom inside a larger hurricane lamp or clear glass vase.

Make a Table Runner. Leftover wallpaper or wrapping paper works great and costs nothing.

Make Misters. On hot days, fill spray bottles with ice water so guests can mist themselves

Make the Main Course Grill-it-Yourself. Get guests mingling and lighten your load by providing the fixings for kabobs or pizzas they can build and grill exactly to their liking.

Mint Adds a Little Zing. Freeze mint leaves in ice cubes to add to lemonade or water for a cool, refreshing zing. To make the cubes last longer outside the refrigerator, set a bowl of ice inside a larger bowl filled with half ice and half water.

Set up a Lemonade Stand. Give guests something to do the minute they arrive and to help with hydration on hot afternoons. Stock it with glasses, an ice bucket, a vase of mint sprigs in water, and straws.

Use Times/Reminders To Prevent Burnt Foods. Use a timer and a meat thermometer when grilling. Then, if you're distracted, you won't burn the food.

Appetizers. Not sure how much to prepare? When planning for a party, follow these general guidelines: 1 lb of snacks per person, 1.5 lbs of food per person, 1 gallon of drinks for every 10 people.

Drinks. If you plan on serving appetizers, figure 14 appetizers per person per hour for parties around dinner time that do not have a main course. Plan on 6-8 appetizers per person per hour if you're serving a full meal.

Color, Shape, Texture. Remember these three important elements of food presentation: Color, shape and texture. Every plate should have a complementary balance of all three.

Colorful Foods. Two or three colors on a plate are usually more interesting than just one. Select foods and garnishes that offer variety and contrast, but avoid combinations that are awkward.

Don't Overdo It. A plate that's too elaborate can detract from the meal itself

Make the Food Look Good. Food presentation affects the way we think the food tastes. Keep this in mind when serving your meals, and spend a little time considering the color and creativity of your dishes.

Warm Plates. Whenever possible, warm your dinner plates slightly in the oven before serving so the meal stays a little bit hotter.