There are many of us PTO members that are living alone and wondering just how in the heck to cook for one!!

Tell ya the truth, I have no idea.

Every recipe that I have and all my years of cooking was for a family of 6, and each of us wanted seconds and leftovers for lunch the next day.

If you have a recipe for one, please share them here.

JJT

One of my solutions for this is a mini George Foreman grill just slap on some chicken,steak,fish,hamburger whatever you want and viola its done just for you:)

My George Forman grill is such a lifesaver....pop a chicken breast on...make a little spinach salad....and the meal is served...*LOL*

I am also a fan of the Foreman grill !!! It rocks :)

I like to cook and most of my recipes are for three or four servings...I will usually follow the recipe and freeze the rest. So if i don't feel like cooking I can just pull the extra out of the freezer...

ohhhhhhhhhh really??? I would never have thought of the Foreman Grill....

hmmmmmmm... must rethink bad attitude towards ex-boxers plugging products because they had to come up with money for the divorce....

Everything is political with me........ LOL

JJT

George Formans are the answer. Then freezing for later, too. I grew up with a big family and always had trouble cooking for just the two of us after the kids were gone, too. But we have our "son", our Black Lab named Sam, who thinks he's human and he has to have something. But the reciipies you can't scale down like chili, casseroles, and soups I take to work.

Hi, I'm getting pretty good at cooking for one, no one to cook for anymore. I can't do the frozen dinners, so I cook for myself. I don't follow any particular recipes, I shoot from the hip. I buy the meats, then divide it all up into one serving sizes and freeze the portions in freezer bags. I buy some potatoes, some fresh veggies (or the one serving size canned veggies). Then when I get home from school I think what I want for dinner. I can cook the meat however I like, use 1 potatoe and make mashed potatoes, or parsley potatoes, or a baked potatoe, whatever I feel like. I really like to cut the top off a tomato, salt & pepper it and bake it for about 1/2 hour, or slice one up with a little mayo & salt & pepper. I can cut a steak up to make 3 or 4 dinners outta it, I use only fist size portions!! I made a small pot of soup cause I was feeling sick ... thought I would have to freeze it but ended up eating it all. The only bummer is doing all the dishes but that's ok, better than eating fast food. Best of luck, freezer bags is the way to go!!! :)

Also if I make a bigger portioned dinner I just have it for dinner,then lunch at work,then dinner again and then maybe lunch again...works for me,one meal makes three or four

I love the George forman----hot dogs are great on it (EVEN THE KIDS LIKE THEM ON THE GRILL)---I actually have a no name brand but it looks the same--love it.

ONE
sorry no recipes to offer

STIR-FRY FOR ONE1 tablespoon soy sauce
2 teaspoons cider or red wine vinegar
1 garlic clove, minced
1/2 teaspoon sugar
1/4 pound sirloin steak, cut into 1/4-inch strips
1/4 cup broccoli florets
1/4 cup cauliflowerets
1/2 teaspoon vegetable oil
1/4 cup diced green or sweet red pepper
1/4 cup diced cabbage
1/4 cup sliced water chestnuts
2 green onion, sliced
3 tablespoons beef broth
1 teaspoon cornstarch
Hot Cooked Rice

In a large resealable plastic bag or shallow glass container, combine the first four ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes. In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften. Add beef and marinade; cook on medium-high for 3 minutes. Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender. Add onions. Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Yield: 1 serving

CHICKEN VEGGIE PACKET1 bone-in chicken breast, skin removed
1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup frozen mixed vegetables
2 tablespoons diced onion
1/8 teaspoon dried basil (http://www.gypsysue.com/herbs.html#basil)
1/8 teaspoon dried parsley (http://www.gypsysue.com/herbs.html#parsley) flakes
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper

Place chicken and vegetables in the center of a large piece of heavy-duty aluminum foil, about 18 in. x 13 in. Sprinkle with seasonings. Fold foil around mixture and seal tightly. Place on a baking sheet. Bake at 350 degrees for 40 minutes or until meat juices run clear. Open the foil carefully to allow steam to escape.
Yield: 1 serving

CLAM CHOWDER FOR ONE1/2 cup cubed peeled potato
1/4 cup chopped onion
1/8 teaspoon salt
Pinch pepper
1/2 cup water
1 can (6 1/2 ounces) chopped clams, drained
2/3 cup milk
1 tablespoon butter or margarine
1 bacon strip, cooked and crumbled
Chopped parsley, optional

In a small saucepan, cook potato, onion, salt and pepper in water until vegetables are tender (do not drain). Add clams, milk, butter and bacon; heat through (do not boil)/ Sprinkle with parsley if desired.
Yield: 1 serving

FISH IN FOIL1 halibut steak (6 ounces)
4 medium mushrooms
2 cherry tomatoes, halved
2 lemon slices
1/2 medium green pepper, sliced
1/4 cup diet Mountain Dew
Crushed pepper

Place fish in the center of a 20-in. x 14-in. piece of heavy duty foil. Place mushrooms, tomatoes, lemon and green pepper around the fish. Fold edges of foil up; pour soda over fish. Fold foil to seal tightly. Bake at 375 degrees for 20-25 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Sprinkle with pepper.
Yield: 1 serving

APPLE LEMON PUFF

1 1/2 tespoons butter or margarine
1 small apple, peeled, cored and cut into rings
6 teaspoons sugar, divided
1 egg, separated
1/2 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1/2 teaspoon all-purpose flour

In a skillet over medium heat, melt butter. Add apple rings; sprinkle with 2 teaspoons of sugar. Cook until tender, turning once.

In a mixing bowl, beat the egg yolk, lemon peel and vanilla for 1 minute.

In another mixing bowl, beat egg white until stiff peaks form; fold in flour and remaining sugar. Fold into egg yolk mixture.

Place apple rings in a greased 2-cup baking dish. Spread egg mixture on top. Bake at 350 degrees for 15-18 minutes or until golden brown and set.

Invert onto a serving plate.
Yield: 1 serving

two slices of bread, peanut butter, jelly...glass of milk....LOL

just kidding, I like baked potatoes, throw it in the micro for 5...then bake some chicken breast for 40 mts with bbq sauce, and then heat up some broccoli. this is so easy to make. I also eat a lot of pasta and you can make chick, cutlets with this, fry em up with breadcrumbs and oil and melt some mozarella cheese on top. I like to cook for a few days and put it in containers and pop it in the micro.

I gotta get a foreman grill huh?

two slices of bread, peanut butter, jelly...glass of milk....LOL


I gotta get a foreman grill huh?

ROFLMAO!!!!!!!!!! White bread or wheat????

I think the foreman grill is on my christmas list this year.

wheat bread....LOL

I need a foreman grill, and a blender and a coffee pot and a mixer, I have nothing, thank goodness someone gave me pots for my bday, it is so pathetic!

I love manwhiches!! But I can't eat a whole can of meat and manwhich sauce by myself!! So, in several experiments, I have come up with 3 different meals using one can of manwhich!!

Meal One

Plain old manwhich.

Cook the hamburger, drain, pour in manwhich sauce, heat through.

Serve on toasted hamburger bun.
(Treat your self to 1 gourment bun, or freeze the rest of the packaged buns.)

I am strange and like canned corn on my manwhiches, and the other two meals. So I always add a small can of corn.

Serve with french fries


Meal Two

Man-ghetti!

Serve heated manwhich fixings over favorite cooked, hot pasta. Great with spaghetti and rigatoni.

Serve with a nice salad.

Meal Three

Man-itto

Hopefully you haven't had manwhich meals three days in a row, which means the stuff needs to be eaten, fast. So...... roll it up in a heated tortilla with some grated cheese, diced onions, and some sour cream!!!

Serve with refried beans and/or rice.

I can usually only do this about twice a year. Not a huge fan of the manwhich, but when I gotta have it..... I gotta have it!!! LOL

JJT

The grills are awesome. I bought one at K-Mart for $15.00 I use it all the time and if you throw a steak on there it really does end up tender. I don't really like cleaning it, but it's no big deal.......the time it saves is wonderful. Should be a mandatory thing in every house. With the kids here I can cook for all of us in no time at all.

I'm sure alot of you ladies are in the same boat I am: You cook healthy food that ONLY you eat. I work 3rd shift and have to take food with me (no food places open at 3am:( ). I'm getting so very sick of paying for & eating healthy frozen dinners.

So I'm looking for recipes that are 1-dish main meals that can easily be divided up and frozen. (It is pointless to make something for just one meal!:rolleyes: )

Oh yeah, if anybody has any recipes with salsa, I found some totally awesome salsa that I'm just dying to cook with......I just don't have a clue how to do that.....:confused:

Found these online

Pasta with 3 Cheeses for 1 person Recipe
This is a simple recipe for 1 person but tasty too.
75 g pasta, of your choice
2 spring onions, chopped
1 teaspoon olive oil
1 tablespoon grated parmesan cheese
CHEESE SAUCE
60 g creamy blue cheese
45 g ricotta cheese
60 ml cream
fresh ground black pepper

20 minutes 5 mins prep
Cook pasta in boiling water following pasta directions.
Drain and add spring onions and oil, toss and set aside, keep warm.
To make sauce, place blue and ricotta cheeses, cream and black pepper to taste in a blender and process until smooth.
Spoon sauce over hot pasta and toss.
Sprinkle with Parmesan cheese and serve immediately.
Good served with tossed green salad and wholemeal bread roll.



Herb roasted chicken. Rub skinless chicken breasts with garlic and rosemary. Bake in oven at 350 F for 20 to 25 minutes per pound. Save leftover chicken for the following two recipes.
Mediterranean salad. Dice leftover chicken and add to romaine lettuce. Drizzle with balsamic vinaigrette and garnish with a few ripe black olives and crumbled feta cheese.
Chicken and pasta. Combine leftover diced chicken with canned pear slices, water chestnuts and cooked pasta spirals. Serve warmed or cold with low-fat poppy seed dressing.


http://www.recipelink.com/ch/bow/051499/onepot3.html


http://www.mayoclinic.com/findinformation/recipes/RecIndex.cfm?SubGroupId=3E30FD13-CDDB-4CF0-ADE0D482C6239772

I love salsa too here's one way I use it:

Season boneless chicken breasts with your favorite herbs, salt, pepper, I like Mrs. Dash then put in baking dish smother with your fav salsa and bake in 350 oven for 45 minutes or until chicken is thoroughly cooked. Great w/rice!

Also, you can slice some of the leftover chicken and toss w/greens and your fav salad veggies, top with salsa, mmmm good! I love salsa so much I sometimes use it in place of salad dressing.

Patty

I do something similar to Patty but I use pork chops...The salsa puts a nice kick to it and keeps it moist...Also one of my favs is to take chicken breasts(or whatever pieces u prefer), put in baking dish and season...make box stuffing according to directions and put arouind pieces of chicken...top with cream of anything soup diluted using half the milk...its quick and yummy...leftovers taste good

Since the youngest moved out, I have been living off of Stouffer's frozen dinners. Every now and then I will cook a pot of something and eat that for 2 or 3 days. I thought I would be glad when I didn't have to cook, but it is no food just cooking for yourself :)

I came across this link today on FoodTV.com for recipes for Cooking for one. Enjoy!

http://www.foodnetwork.com/food/et_sl_single_person_cooking/0,1972,FOOD_9875,00.html

STIR-FRY FOR ONE1 tablespoon soy sauce
2 teaspoons cider or red wine vinegar
1 garlic clove, minced
1/2 teaspoon sugar
1/4 pound sirloin steak, cut into 1/4-inch strips
1/4 cup broccoli florets
1/4 cup cauliflowerets
1/2 teaspoon vegetable oil
1/4 cup diced green or sweet red pepper
1/4 cup diced cabbage
1/4 cup sliced water chestnuts
2 green onion, sliced
3 tablespoons beef broth
1 teaspoon cornstarch
Hot Cooked Rice

In a large resealable plastic bag or shallow glass container, combine the first four ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes. In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften. Add beef and marinade; cook on medium-high for 3 minutes. Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender. Add onions. Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Yield: 1 serving

excellent recipe......meant to stop in and tell ya way back when .......:thumbsup:

Found these online

Pasta with 3 Cheeses for 1 person Recipe
This is a simple recipe for 1 person but tasty too.
75 g pasta, of your choice
2 spring onions, chopped
1 teaspoon olive oil
1 tablespoon grated parmesan cheese
CHEESE SAUCE
60 g creamy blue cheese
45 g ricotta cheese
60 ml cream
fresh ground black pepper

20 minutes 5 mins prep
Cook pasta in boiling water following pasta directions.
Drain and add spring onions and oil, toss and set aside, keep warm.
To make sauce, place blue and ricotta cheeses, cream and black pepper to taste in a blender and process until smooth.
Spoon sauce over hot pasta and toss.
Sprinkle with Parmesan cheese and serve immediately.
Good served with tossed green salad and wholemeal bread roll.



Herb roasted chicken. Rub skinless chicken breasts with garlic and rosemary. Bake in oven at 350 F for 20 to 25 minutes per pound. Save leftover chicken for the following two recipes.
Mediterranean salad. Dice leftover chicken and add to romaine lettuce. Drizzle with balsamic vinaigrette and garnish with a few ripe black olives and crumbled feta cheese.
Chicken and pasta. Combine leftover diced chicken with canned pear slices, water chestnuts and cooked pasta spirals. Serve warmed or cold with low-fat poppy seed dressing.


http://www.recipelink.com/ch/bow/051499/onepot3.html


http://www.mayoclinic.com/findinformation/recipes/RecIndex.cfm?SubGroupId=3E30FD13-CDDB-4CF0-ADE0D482C6239772

those sound good ......taking notes....:p