1. THE SMALLER THE KITCHEN, THE greater the discipline. And the organization.
2. Thrift rules. In other words, there are no such things as “leftovers” — only the beginnings of future meals. (Thank you, Tamar Adler, for this bit of back-pocket wisdom.)
3. Keep your most-used recipes hanging over your main prep-counter/stove. Keep also a folder for (annotated!) recipes already cooked, in addition to filing future-use recipes by preparation media (“skillet,” “sheet pan,” “slow cooker,” etc). Organization, remember?
4. If you’re not keen on actual structured meal plans, draw up at least a weekly rotation outline (i.e., “Stir-Fry Monday,” “Eggy Tuesday,” “Broiled Sandwich Wednesday” and the like). It obviates the Eternal Question: “What shall I cook tonight?”
5. If it’s not joyful, it’s not going to be worthwhile — in gastronomy, yes, but even also in living. Cut yourself some slack! and cook on, sister-brothers!