Okay, so at the sake of totally calling myself out, even when I cook for my family I am also a single mom and regularly cook single meals for myself as well. The problem is, I don’t want a ton of leftovers in my fridge and I never want to throw anything away or waste something just because the package contained more than I could eat?
If you usually cook for one or two people — or if members of your family rarely have time to eat together — you probably face such frustrations. But small-quantity cooking can be made easier and more interesting. Here’s how:
Shop with convenience in mind. Buy frozen foods in bulk — fruits, vegetables, chicken breasts or fish fillets. Remove and thaw out only the amount you need. I buy Frozen Tilapia this way as well as turkey burgers, chicken breasts, and “naked” chicken tenders. Also, keep on hand ready-to-eat, low-fat, reduced-sodium canned soups .
Not too long ago I made mini-pizzas with my neighbor – check out that recipe for an easy and delicious single serving meal! I also posted a great steak and “steak fry” recipe that’s also filling, healthy, and fit for one (with a single serving of leftovers) or two! and below is the casserole I’m making tonight! Breakfast Casserole Ingredients: Olive Oil Cooking Spray 1 Cup Whole Grain flax bread, cut into 1/2 inch cubes 1 tsp. Olive oil 1/2 chicken breast cooked and finely chopped 1 TBSP finely minced garlic 1 TBSP green onion chopped 1/4 cup skim milk 1 teaspoon chipotle pepper flakes 1 large egg white 1/4 cup low fat mozzarella cheese 1/2 TBSP finely chopped parsley 1 small plum tomato cut into 3 –5 slices Preheat oven to 375 and lightly mist a small casserole dish with cooking spray. Line the bottom with bread cubes in an even layer and set aside. Heat oil in a non-stick skillet over medium heat add chicken, onion, and garlic. Cook together for about five minutes. Meanwhile, add egg whites, milk, pepper flakes, half of the cheese, and parsley to a blender and pulse until combined. Pour mixture over bread and spoon chicken mixture over the top. Finish with an even layer of the tomatoes. Gently push tomatoes into mixture a bit to moisten. Sprinkle with remaining 1/2 cheese and bake until puffed and golden brown on top – about 40 minutes. Serve hot or at room temperature. Nutrition per 4 oz. serving: Calories: 226 Fat: 7g Saturated Fat: 3g Carbs: 23g Fiber: 7g Sugars 5g Protein: 17g Sodium 483 mg Cholesterol: 34 mg