Cooking for One or two or family member

Posted byStar MoonPosted inUncategorized
 Our Best Tips for Meal Planning for One
  1. Choose recipes that specifically serve one or two people.
  2. Portion out your meat.
  3. Put leftovers straight into the freezer.
  4. Roast a bunch of veggies at once.
  5. Make breakfast for dinner.
  6. Grocery shop at the salad bar.
  7. Make things you don’t mind eating for lunch the next day.
  8. Make a base you can use all week.
Is there a meal delivery service for one person?
With HelloFresh, you get meal deliveries for one person directly to your door. No more trips to the grocery store and no more waiting around for takeout. You get everything you need to make delicious meals in a single box.
What can a single person cook?
Cooking For One Recipes
  1. Potato Soup For One. This single serving potato soup is made with just one potato! …
  2. Unstuffed Cabbage Rolls. …
  3. Panna Cotta For One. …
  4. Avocado Toast. …
  5. Small Batch Homemade Croutons. …
  6. Turkey Chili For One. …
  7. Two Chocolate Cupcakes. …
  8. Instant Pot Butternut Squash Soup For One.
What to cook for $5?
Stick to your budget with ease by checking out these 15 meals that you can make for under $5.
  • Chicken Yakisoba.
  •  Cheeseburger Quesadillas. …
  • Margherita French Bread Pizzas. …
  • Black Bean Soup. …
  • Chicken Pot Pie Fettuccine. …
  • Poor Man’s Stew. …
  •  Slow Cooker Chili Mac.
What is the cheapest meal delivery service?
Determined by cost per serving, the following meal prep services are the cheapest on the market.
  • Home Chef. …
  • Chef’d. …
  • Veestro. …
  • BistroMD. …
  • Takeout Kit. …
  • Blue Apron. …
  • Hello Fresh. …
  • GreenChef. Price per serving: starting at $10.49 / Delivery: Nationwide (excluding Alaska and Hawaii)
Which meal box is best?
Best Full Meals Subscription Boxes
  • HelloFresh.
  • Blue Apron.
  • Marley Spoon.
  • Freshly.
  • Green Chef.
  • Dinnerly.
  • Plated.
  • Home Chef.
What is the most common dinner?
Most common meal:
  • Meat (boneless skinless chicken breast, pork chops, tuna, salmon, steak, shrimp) marinated in a sauce out of a bottle/package (teriyaki, raspberry chipotle, etc.) and grilled.
  • Tossed salad.
  • Fruit salad.
What should you eat when it’s hot?
Cool Food for Hot Weather
  • Cold Watermelon Soup. This easy summer soup is made by lightly seasoning watermelon juice and then thickening it with a small amount of xanthan gum.
  • Grilled-Vegetable Gazpacho. …
  • Cold Cucumber Soup with Yogurt and Dill. …
  • Chilled Avocado Soup Topped with Crab. …
  • Chilled Persian Yogurt Soup. …
  • More Cold Soup Recipes.

Pantry:
Don’t leave Costco without them.

1. Jarred tomato pasta sauce

2. Dried pasta

3. White rice

4. Low-sodium chicken broth

5. Peanut butter

6. Canned beans (such as chickpeas, cannellinis, kidneys)

7. Dry breadcrumbs

8. Extra-virgin olive oil

9. Dried herbs and spices

10. Onions

Refrigerator:

1. Fresh herbs

2. Eggs

3. Butter

4. Plain yogurt

5. Milk

6. Cheeses (such as cheddar, Parmesan, and mozzarella)

7. Lemons

8. Jams (such as strawberry, raspberry, and apricot)

9 Salad greens

Freezer:

1. Ginger-root

2. Bacon (divide into individual servings)

3. Boneless, skinless chicken breasts

4. Ground beef (divided into 1-pound portions)

5. Boneless pork chops

6. Frozen vegetables (such as spinach, broccoli florets, peas, and mixed vegetables)

7. Peeled and deveined shrimp

8. Pizza dough

9. Frozen fruits (such as strawberries, blueberries, pineapple, and mango)

10. Ice cream

Recipes:

Breakfast Smoothie

1/2 cup frozen fruit

1/2 cup yogurt

1 cup milk

Combine all ingredients in a blender and blend until smooth.

Spaghetti Carbonara

1 lb. spaghetti

8 slices bacon, cut into 1/2 inch pieces

3 eggs

3/4 cup grated Parmesan cheese

1/2 cup pasta water

1/4 teaspoon black pepper

In a large pot of salted boiling water, cook spaghetti until al dente, about 8-9 minutes. Drain and reserve 1/2 cup of pasta water.

In a large sauté pan, cook bacon until crisp. Transfer to a paper towel-lined plate to drain. Drain grease from pan.

In a bowl, whisk eggs, Parmesan, pasta water, and pepper. Place pasta in large sauté pan over medium-low heat. Quickly stir in egg mixture and reserved bacon and toss to coat. Remove from heat and serve immediately.

BAKED CHICKEN PARMESAN

Chicken Parmesan

2 pounds chicken breasts, cut into strips

2 large eggs

1/2 cup Parmesan cheese

3/4 cup dried breadcrumbs

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 Tablespoon olive oil

2 cups jarred tomato sauce

1 cup shredded mozzarella cheese

Preheat oven to 400 F.

In a medium bowl, lightly beat eggs. In another bowl, combine parmesan, breadcrumbs, salt, pepper, and garlic powder. Dip chicken strips in egg, then in breadcrumb mixture. Place on a baking sheet.

In a large skillet over medium heat, heat olive oil. Add chicken strips and brown about 3 minutes per side.

Spread one cup tomato sauce in a 9 x 13 inch baking dish. Place chicken on top of sauce then top chicken with remaining sauce and mozzarella. Bake 10 minutes, until cheese is completely melted.

Frozen strawberries + strawberry jam + ice cream = Ice Cream Sundae

banana oat baked french toast
  • Author: Amanda @ Running with Spoons
  •  Prep Time: 5 mins
  •  Cook Time: 20 mins
  •  Total Time: 25 mins
  •  Yield: 1 serving 
INGREDIENTS
  • 1/2 medium-sized ripe banana, mashed (50 g or 1/4 cup)
  • 1/4 cup (60 ml) unsweetened almond milk*
  • 1 Tbsp (16 g) nut butter** (optional, but recommended)
  • 1 tsp (5 ml) maple syrup (or other liquid sweetener)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1 slice of hearty bread, cubed***
  • 1/4 cup (20 g) quick oats
INSTRUCTIONS
  1. Preheat oven to 375F (190C) and lightly grease an individually-sized oven-safe dish. Set aside.
  2. Combine banana, almond milk, nut butter, maple syrup, cinnamon, and vanilla extract in a large shallow bowl, mixing until fully combined. Pour bread cubes into the mixture and use a fork to lightly press down so that they absorb most of the liquid. Add oats and gently stir until everything is evenly incorporated. If the mix seems too dry, add a splash of extra milk.
  3. Transfer mixture to your prepared dish, adding a few slices of banana on top if desired. Bake for 20 minutes, until the bake has set and the top has turned golden brown.
  4. Remove from oven and top with toppings of choice or simply enjoy as is!

Crustless Quiche Lorraine For One

Prep Time: 10 minutes
Cook Time: 25 minutes
30 minutes
Total Time: 35 minutes
Course: Breakfast, Main Dish
Cuisine: French
Keyword: quiche
Servings: 1 person
Calories: 680kcal
Author: Joanie Zisk
Ingredients
  • 2 large eggs
  • 4 tablespoons heavy cream
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 2 slices cooked bacon, crumbled
  • 1/2 cup Gruyere, shredded
Instructions
  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium-sized mixing bowl whisk together the eggs and the cream. Stir in the salt, pepper, nutmeg, bacon and cheese.
  • Pour into lightly buttered baking dish.
  • Bake until quiche is puffed and golden, about 25 minutes.
Beef Stroganoff
  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings

Ingredients

1 1/2 pounds beef tenderloin fillet

Salt and pepper

3 tablespoons butter, divided

2 tablespoons all-purpose flour

2 cups beef consomme, available on soup aisle

2 teaspoons prepared Dijon style mustard

1/4 cup sour cream, eyeball it

1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream

1/2 small onion, sliced

1/3 cup coarsely chopped cornichons

1 pound extra wide egg noodles, cooked to package directions

Chopped parsley leaves, garnish

Thickly sliced pumpernickel bread, optional

Directions

  1. Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.
  2. Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
  3. Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
  4. Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.
Baked Stuffed Lobster
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 35 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 1 serving

Ingredients

1 (1 to 1 1/4 pound) lobster

Seafood Stuffing, recipe follows

1 ounce fresh crabmeat

1 to 2 tablespoons lemon juice

Seafood Stuffing:

1 tablespoon butter

3 ounces chopped haddock

2 scallops, quartered

6 to 8 whole Maine shrimp

1 ounce lobster meat

1 cup crackers, crumbled (recommended: Ritz)

Lemon juice, for seasoning

White wine, for seasoning

Salt and freshly ground black pepper, for seasoning

Directions

  1. Preheat the oven to 450 degrees F.
  2. Place a little water in a large pot and bring to a boil.
  3. Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the “inners” (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
  4. Stuff the Seafood Stuffing in the lobster’s opening and top with the crabmeat.
  5. Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.

Seafood Stuffing:

  1. In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
  2. Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.

Garlicky Cheese Bread

Serve this bread as a centerpiece in the middle of the table to go with soups. You can also serve it as a side dish for pastas, roasted meats, or salads to round out a meal.

Ingredients:

  • 6 marble-sized potatoes
  • 1 large round or oval country-style bread
  • 3/4 cup unsalted butter
  • 4 garlic cloves, finely chopped
  • sea salt and freshly ground pepper, to taste
  • 2 tablespoons chopped, fresh flat-leaf parsley
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • 6 ounces (about 1 1/2 cups) cheddar or Gruyére cheese, grated

Equipment:

  • 1 half-sheet pan

Directions:

1. Preheat the oven to 350°F.

2. Put the potatoes in a saucepan and add water to cover. Bring to a boil over high heat and boil until the potatoes are tender. Drain and set aside.

3. With a serrated knife, cut the loaf of bread in a crosshatch pattern, cutting all of the way through the bread but stopping just before the bottom crust.

4. Place the potatoes in the center of a half sheet pan and lay the bread on top of them so it lies in a convex shape, revealing the interior of the loaf.

5. Melt the butter in a small saucepan over medium heat and add the garlic. Swirl the pan over the heat to cook the garlic gently without letting it brown, about 2 minutes. Season with salt and pepper and add the parsley, thyme, and rosemary. Remove from the heat.

6. Brush the flavored butter into all of the crevices and on top of the bread. Sprinkle with the cheese, making sure some gets into the cuts as well as on top.

7. Bake until the cheese has melted and the bread is warmed through, about 20 minutes.

8. Serve the bread immediately, with the potatoes in a bowl alongside

Garlic Butter Shrimp and Rice

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Garlic Butter lends an amazing flavor to this speedy and incredibly delicious dish with Shrimp and Rice.

Course: Side Dish
Cuisine: Asian
Servings: 4 serves
Calories: 341 kcal
Author: Katerina | Diethood
Ingredients
  • 1 cup Minute rice (you can use dry rice, as well, just cook it prior to starting this recipe)
  • 6 tablespoons butter
  • 4 cloves garlic, minced
  • 12 to 16 ounces extra large shrimp, peeled, deveined
  • 1/4 cup low fat shredded parmesan cheese
  • 3 tablespoons skim milk
  • 2 tablespoons chopped fresh parsley
  • salt and fresh ground pepper, to taste
  • shredded parmesan cheese for garnish, optional
  • Instructions
    1. Prepare rice according to the directions on the box.
    2. In a large skillet, melt butter over medium-heat.
    3. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.

    4. Stir in the shrimp and cook for 2 minutes, or until they turn pink, stirring frequently.

    5. Add prepared rice to the skillet and mix until well combined.
    6. Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
    7. Remove from heat.
    8. Garnish with parmesan cheese.
    9. Serve.

    Chicken Pot Pie with Biscuit Topping

    COURSE: MAIN COURSE
    CUISINE: SOUTHERN
    PREP TIME: 25 MINUTES
    COOK TIME: 30 MINUTES
    TOTAL TIME: 55 MINUTES
    SERVINGS: 6 -8 SERVINGS
    CALORIES: 562KCAL
    AUTHOR: CHRISTIN MAHRLIG
    Chicken Pot Pie with Biscuit Topping has a creamy filling with lots of chicken, peas, and carrots and a light and fluffy biscuit topping

    INGREDIENTS

    FILLING

      • 1/2 cup butter (1 stick)
    • 1 medium sweet onion, chopped
    • 1 stalk celery, chopped
    • 2 cloves garlic, minced
    • 1/2 cup all-purpose flour
    • 3 1/2 cups chicken broth
    • 3/4 cup heavy cream
    • 2 cups heaping frozen peas and carrots, defrosted
    • 4 cups shredded cooked chicken from a rotisserie chicken
    • 1/4 teaspoon dried thyme
    • salt and pepper

    BISCUIT TOPPING

      • 2 1/4 cups White Lily flour or 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 6 tablespoons very cold butter, cut into 1/2-inch cubes
    • 3/4 to 1 cup buttermilk
    • 2 tablespoons melted butter
    • 2 tablespoons freshly grated Parmesan cheese

    INSTRUCTIONS

    • Preheat oven to 375 degrees and grease a 3-quart casserole dish.
    • Melt the butter in a large skillet with high sides or a Dutch oven. Add onion and celery and cook until soft, about 6 to 8 minutes. Add garlic and cook 1 more minute. Season with salt and pepper.
    • Sprinkle the 1/2 cup flour over onion and celery and stir for 1-2 minutes.
    • Gradually whisk in chicken broth and then heavy cream. Bring to a boil and add peas and carrots, chicken and thyme.
    • Simmer until thickened. Season to taste with salt and pepper. Pour into prepared casserole dish.
    • To make biscuit topping, stir together flour, baking powder, baking soda, and salt. Cut the butter into the flour mixture using your hands until there are no pieces bigger than a small pea. Stir in buttermilk just until combined. You may not need all of it. You just need enough for all of the flour to be incorporated.
    • Drop biscuit dough evenly over top of casserole. Drizzle with melted butter and sprinkle with Parmesan.
    • Bake for 30 to 35 minutes.

    Grilled Corn Nachos

    (Serves 4)

    Ingredients:

    • 4 ears of corn, shucked
    • 1 bunch scallions
    • 1 cup small cherry tomatoes, optional
    • 3 tablespoons freshly chopped cilantro
    • 1 tablespoon fresh lime juice, plus more as desired
    • kosher salt
    • 1 (11-ounce) bag regular or blue corn tortilla chips
    • 1 (15 1⁄2-ounce) can black beans, drained and rinsed
    • 3 cups shredded Monterey Jack cheese
    • 1 cup shredded Cotija
    • Mexican crema or sour cream, for drizzling
    • sliced pickled jalapeños, optional

    Directions:

    1. Prepare a charcoal grill for one-zone cooking and build a medium fire, or heat a gas grill to medium-high. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. Allow a grill basket to heat for 10 minutes before cooking.

    2. Grill the corn and scallions until charred on all sides, 2 to 3 minutes for scallions, 4 to 5 minutes for corn, and then transfer them to a plate to cool slightly. Place the tomatoes in a grill basket and grill (shaking the basket for even charring) until they begin to blister, about 4 minutes.

    3. Thinly slice the scallions and trim the corn kernels from the cob (the OXO Corn Stripper that Amanda Hesser gave me years ago makes quick work of this task). Add them to a bowl with the cilantro, lime juice, and a sprinkle of salt. Stir with a spatula to combine.

    4. Cover a baking sheet with aluminum foil and arrange the tortilla chips in an even layer. Top with the corn mixture, black beans, cherry tomatoes, and cheeses. Place the baking sheet on the grill, close the grill, and cook until the cheese melts, about 4 minutes. Drizzle the nachos with crema and top with pickled peppers.

    Shepherd’s Pie

    Ingredients:

    Serves 4-6

    • — 2 pounds red-skinned potatoes, peeled and chopped into large chunks
    • — 1 Tablespoon vegetable oil
    • — 1 large onion, peeled and chopped
    • — 1 pound ground lamb (15-20% fat)
    • — 1 teaspoon salt
    • — ½ teaspoon black pepper
    • — 1 Tablespoon Worcestershire sauce
    • — 3 beef or lamb stock cubes
    • — ¼ cup heavy cream
    • — 2 Tablespoons butter (salted or unsalted)
    • — 1 heaped Tablespoon cornstarch

    Instructions:

Published by Star Moon

My name is Lilies , I was born in Brooklyn in 1983