Those are my primary directives, to borrow a Star Trek expression. I have a couple of others.
Waste nothing. Get good value out of whatever I buy.
Combining all those together means when I go to a restaurant I always bring home a doggie-bag so I always get a second (sometimes a third!) meal out of my restaurant meal. That saves money and I exercise my creativity transforming one chef's ideas into my own.
Portion control is another advantage. Because I know I am not going to eat everything on the plate, I save the calories for another day.
That probably sounds obsessive, compulsive or just nuts, but there you have it. Me in a nutshell.
For Zesterdaily I posted two recipes that demonstrate the method in my madness.