Dinner recipe for one person?!


Question: Sick of stiry-fry, soup and sandwiches ... looking for an actual recipe for dinner that's new, exciting and works as a nice meal for just myself.

I have a basic kitchen set up, spice rack and etc. but I really hate buying a whole jar of something when I only need one teaspoon of it (ie a container of heavy cream that I will never use again) so I'd preferably like something with ingredients I can use up right away or come in small serving sizes.

Thanks!


Answers: Sick of stiry-fry, soup and sandwiches ... looking for an actual recipe for dinner that's new, exciting and works as a nice meal for just myself.

I have a basic kitchen set up, spice rack and etc. but I really hate buying a whole jar of something when I only need one teaspoon of it (ie a container of heavy cream that I will never use again) so I'd preferably like something with ingredients I can use up right away or come in small serving sizes.

Thanks!

Some kind of link sausage. Like Italian, not those little brekkie sausages.

Simmer with a small green bell pepper chopped in one inch pieces, some onion slices, and sliced small yellow squash, I think it's called crook neck.

Salt and pepper to taste. You can add a bit of garlic if you want. Tasty and makes a colorful plate.

A simply one pan meal that even a guy can do well...

go to the frozen food section and get those premade dinners.

Fix something you like and eat it.

Here's a bunch
http://www.foodnetwork.com/food/lf_qe_me...

These are quick and easy recipes for one person. For more simply multiply recipe for more servings



Quick Italian Turkey

1/2 tsp. olive oil

1 4 ounce turkey breast fillet

1/2 cup spaghetti sauce

1/2 cup shredded fat-free mozzarella cheese

1-1/2 tsp. Parmesan cheese

Heat oil in a heavy nonstick skillet over medium high heat. Add turkey and season with salt and pepper to taste. Sauté 8-10 minutes, turning occasionally, until just cooked throughout. Pour spaghetti sauce over turkey and cook until sauce is hot. Serve turkey with sauce and cheeses sprinkled over the top.


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Beef Burritos

4 oz sliced beef steak

1 Flour Tortilla

1 Tbsp red wine vinegar

1/2 cup chicken broth

2Tsp chili powder

1/2 Tsp ground cumin seed

1/2 chopped tomato

1/2 cup shredded lettuce

1 Tbsp Salsa

2 Tsp Low-fat Sour Cream

marinade sliced beef steak in mixture of vinegar, chicken broth, chili Powder and cumin seed for 45 minutes to 1 hour. Stir Fry Beef Steak over high heat until brown. Add steak, tomato, lettuce, salsa, and sour cream to tortilla. Roll up tortilla and serve.


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Quick Chicken Cacciatore

1 skinless boneless chicken thigh, cut into 3 inch pieces

1-1/4 tsp. olive oil

1/2 cup mushrooms, sliced

1 clove garlic, minced

7 ounces canned crushed tomatoes, with purée

1/2 tsp. Italian herb seasoning

1-1/2 tsp. lemon juice

Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 3-4 minutes, turning frequently, until browned. Remove and set aside. Reduce heat to medium and sauté mushrooms and garlic in same skillet 3-4 minutes, stirring frequently, until mushrooms begin to brown. Stir in tomatoes and Italian seasoning. Return chicken and any accumulated juices to skillet. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer, uncovered 5-6 minutes, until chicken is cooked throughout. Stir in lemon juice before serving.


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Pepper Chicken Baked Potatoes
1 baking potato, scrubbed

1 Tsp Olive Oil

3 ounces boneless skinless chicken breast halves, cut into 1 inch pieces

1/4 large green or red bell pepper, seeded and cut into strips

1/4 small onion, cut into thin wedges

1/4 tsp. dried basil leaves, crushed

1/4 cup lowfat cream of chicken soup

1 Tbs. water

Preheat oven to 400°F. Place potatoes in oven and bake 1 hour, or until tender. Place Olive in a heavy nonstick skillet over medium high heat. Sauté chicken, in batches if necessary, until browned, stirring often. Transfer chicken to platter and set aside. Add pepper, onion and basil to same skillet and sauté 3-4 minutes, stirring often, until vegetables are almost tender. Stir in soup and water. Bring to a boil. Return chicken to skillet. Reduce heat to low. Cover pan and simmer 5 minutes, stirring occasionally or until chicken is cooked throughout. Split potatoes open and spoon chicken mixture over.


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Quick Chicken Chili

1 tsp. olive oil

4 ounces boneless skinless chicken breast halves, cut into 1 inch cubes

2 Tbs. red or green bell pepper, chopped

1/4 lb. chicken stock

1 ounce green chilies, chopped

1/2 Cup Black Beans

1/3 ounce chili seasoning

Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 3-5 minutes, or until lightly browned. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 20 minutes.


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Parmesan Turkey Breasts

6 ounces turkey breast fillets

1 Tbs. plus 1 tsp. seasoned breadcrumbs

1-1/2 tsp. grated Parmesan cheese

3/4 tsp. virgin olive oil

2 Tbs. onion, chopped

1 clove garlic, minced

Place turkey fillets between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to 1/2 inch thickness. Combine breadcrumbs, Parmesan and salt and pepper to taste in a shallow pie pan. Dredge turkey in breadcrumbs, pressing lightly to adhere. Heat oil in a heavy nonstick skillet over medium high heat. Sauté turkey 3-4 minutes per side or until golden. Transfer to a platter, set aside and keep warm. Sauté onions and garlic 3-4 minutes or until softened. Serve onions over turkey.


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Italian Pork Chops
1 4 ounce boneless pork chop

1/4 cup fat-free Italian dressing

Place pork chops in a shallow dish and pour dressing over. Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight. Prepare grill or broiler. Remove chops, reserving marinade. Grill or broil 7 minutes, basting occasionally with reserved marinade. Turn and grill another 6-7 minutes, basting, until just cooked through.


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Pan-Seared Scallops, Corn, and Tomatoes

6 ounces sea scallops, trimmed and patted dry

1/2 tsp. salt

1/4 tsp. dried thyme, crumbled

1-1/2 tsp. olive oil

1 green onion, thinly sliced

1/2 cup fresh corn kernels, cut from 1 ears, or thawed frozen corn

1/2 cup cherry tomatoes, halved

1 Tbs. bottled real bacon pieces

Toss scallops with salt and thyme in a bowl. Heat oil in a heavy nonstick skillet over medium high heat. Sear scallops 2-3 minutes, stirring occasionally, until golden and cooked through. Transfer scallops to a clean bowl using slotted spoon. Sauté scallions in same skillet about 1 minute, stirring occasionally, until they begin to brown. Stir in corn and tomatoes and cook about 3 minutes, stirring occasionally, until corn begins to brown. Return scallops to skillet until heated through. Season with salt and pepper to taste. Serve sprinkled with bacon pieces.


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Sloppy Joes

3 ounces ground beef

1/4 cup plus 2 Tbs. chili sauce

1-1/2 tsp. brown sugar

1 Sweet roll, lightly toasted, split

Cook beef 5-8 minutes in a heavy nonstick skillet over medium high heat, stirring frequently to break up meat, until browned. Stir in chili sauce and brown sugar. Season with salt and pepper to taste. Cook 2 minutes or until heated through. Spoon onto rolls and serve with pickles.


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Pasta and Salmon Salad

2 ounces small shell pasta

2 ounces canned salmon, drained and flaked, bones discarded

1/4 green bell pepper, seeded and chopped

2 Tbs. plus 2 tsp. celery, thinly sliced

2 Tbs. red onion, chopped

3 Tbs. fat-free honey dijon salad dressing

Cook pasta in a large pan of boiling water 8-10 minutes, or until al dente. Drain, rinse under cold water and drain again. Combine pasta, salmon and next 3 ingredients in a bowl. Pour dressing over salad and toss gently.


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Baked Halibut

3/4 tsp. rosemary, crumbled, or 1-1/2 tsp. fresh, minced

1/8 tsp. pepper

1 clove garlic, minced

2 Tbs. plus 2 tsp. seasoned breadcrumbs

1 6 ounce halibut steak

1 tsp. virgin olive oil

Preheat oven to 425°F. Combine first 4 ingredients in a mortar or bowl and mash to a paste. Using a fork or food processor, mix paste into breadcrumbs. Season both sides of halibut steaks with salt to taste. Arrange halibut steaks in a lightly oiled baking dish. Press equal amounts of breadcrumb mixture onto the top of each piece of fish and drizzle with oil. Place in oven and roast 12-15 minutes or until fish is cooked throughout.


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Fettuccine with Shrimp and Snow peas

1 Cup cooked fettuccine or other pasta

3/4 tsp. olive oil

1 clove garlic, minced

6 oz medium shrimp, peeled, deveined, thawed if frozen

1 cup snow peas

1 1/2 Tbsp chopped basil

1-1/2 tsp. grated Parmesan cheese

Cook fettuccine in boiling salted water cooked. Drain pasta and keep warm. While pasta is cooking, heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic, shrimp and snowpeas 3-4 minutes stirring frequently, until shrimp are pink and cooked throughout. Stir in basil and salt and pepper to taste. Combine shrimp and snowpeas mixture with pasta in a serving bowl. Serve with Parmesan cheese.


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Spicy Grilled Shrimp

1/4 ounce sun dried tomatoes

1/4 cup boiling water

1-1/2 tsp. lemon juice

1-1/2 tsp. olive oil

1/8 tsp. crushed red pepper

6 ounces large shrimp, deveined

skewer

Prepare grill. Cover tomatoes with boiling water in a bowl. Let stand 10 minutes. Drain tomatoes, reserving 1 Tbs. soaking liquid. Place tomatoes, reserved soaking liquid, lemon juice, oil, red pepper and salt to taste in a blender or food processor. Process until well blended and pour over shrimp. Thread shrimp onto long skewers. Place skewers on grill over medium heat. Grill 8 minutes, turning skewers occasionally and brushing with any remaining tomato mixture, until shrimp turn opaque throughout.


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Quick Ravioli

9 ounces fresh spinach ravioli

2 cups pasta sauce, hot

1/4 cup parsley, chopped

1/4 tsp. freshly ground black pepper

1/4 cup grated Parmesan cheese

Cook ravioli in a large pan of boiling water 6-7 minutes, or until just cooked through. Drain well and toss with remaining ingredients.


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Greek-Style Pork Pocket Sandwich

4 oz. pork loin, cut into strips

1/4 cup Caesar salad dressing

1 pita loaves, halved

1 Tbsp Ranch Dressing

1/2 small red onion, peeled and thinly sliced

Preheat oven to 450°F. Combine pork strips and Caesar dressing in a bowl. Spread out in a shallow pan and roast about 10 minutes, until pork is crisp and lightly browned. Open each pita half to form pocket. Divide pork among each half. Top each sandwich with a tablespoon of ranch dressing and sliced red onion.


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Garlic Ginger Chicken

4 oz chicken breast

1 clove garlic

2 Tsp ground ginger

1/2 Tbsp olive oil

Juice of 1 lime

marinade chicken in garlic, ginger, olive oil and lime juice for 1/2 hour. Broil or grill , basting with marinade until cooked. Serve and enjoy


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Tuna Caesar Salad

3 cups romaine lettuce cleaned, dried, and torn

4 oz water packed tuna drained

1 Tbsp Caesar Salad Dressing (See Below)

1 Tsp Parmessian Cheese

Combine lettuce, tuna and dressing and toss. Sprinkle with cheese and serve


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Caesar Salad Dressing

1Tbsp Olive Oil

1 Tbsp Red Wine Vinegar

1/2 Tbsp Lemon Juice

1 small clove garlic

1/2 Tsp Worcestershire Sauce

1/2 Tsp Dry Mustard

1/2 Tsp Anchovy Paste

1/4 Tsp Salt

1/4 Tsp Pepper

Place all ingredients in a small jar and shake until blended


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Dijon Chicken

4 Oz Boneless, Skinless Chicken Breast

1/2 Tsp Salt

1/2 Tbsp Olive Oil

1 Clove Garlic

1 Tbsp Dijon Mustard

1/8 Cup White Wine

1/2 Cup Seasoned Bread Crumbs

Preheat oven to 350 degrees. Season chicken with salt. In a small skillet or saucepan, saute olive oil, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken. Place bread crumbs in a shallow dish or bowl and coat chicken in crumbs. Place coated chicken pieces in a lightly greased 9x13 inch baking dish. Bake for 1 hour or until chicken is cooked through and juices run clear.


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Alaskan BBQ Salmon Steak

6 oz Salmon Steak

3 Tbsp Brown Sugar

2 Tbsp Honey

3 Drops Liquid Smoke

1 Tbsp Distilled Vinegar

Baste one side of the salmon steak and the place basted side down on grill. When salmon steak is 1/2 cooked baste top side and then flip salmon steak. When the fish is almost finished cooking, apply the basting sauce and flip the salmon again. Baste and flip the salmon once more and serve. Be careful not to overcook the salmon as it will loose its juices and flavor if cooked too long.


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Cajun Snapper

6 Oz Red Snapper Filet

1/2 Tsp Paprika

1/8 Tsp Cayenne Pepper

1/2 Tsp Black Pepper

1/4 Tsp Onion Powder

1/2 Tsp Dried Thyme

1/2 Tsp Dried Basil

1/2 Tsp Onion Powder

1/8 Tsp Dried Oregano

1 Tbsp Olive Oil

On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano. Brush both sides of the snapper filets with olive oil. Coat both sides of the filets with the seasoning-mixture. Place olive oil in a large cast-iron skillet over high heat Place fillets in pan. Cook over a high heat until the fish is deeply browned. Flip the fish over. Cook until fish is browned and flakes when tested with a fork. Season to taste with salt.


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Chicken Quesadilla

1 Flour Tortilla

3 oz roasted or broiled chicken meat chopped

1/4 Cup lowfat jack cheese

2 Tbsp Salsa

1 green onion, chopped

1 Tsp. nonfat sour cream

1/2 cup lettuce, shredded

1/2 medium tomato, chopped

Place all ingredients on a tortilla microwave or heat in a pan until cheese is melted


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Tuna Pasta Salad

1 Cup Cooked Pasta shells

1/2 Can water packed tuna drained

1/2 cup chopped red pepper

1/2 cup chopped red onion

1 Tbsp Canola Mayonnaise

1 tbsp lime juice

Combine tuna, mayonnaise, peppers, onion and lime juice. Toss with Pasta. Serve warm or cold

its hared to give recipes for someone you dont know, cause you dont know what they like... but just put cooking for one in your search bar, and it'll help. sorry its not what you asked for, but it'll work...

If I were you, I would go to the Supermarket and pick out the smallest plump, juicy Turkey Hen, that I could find . . . Like Butterball . . . Those are really delicious. And then I would take it home and bake it . . . Enjoy!

Here is a good source for individual recipes and tips on cooking for one.
http://www.foodnetwork.com/food/lf_qe_me...

I know. I hate to buy a large quantity of something just to use a little bit as an ingredient. Often I'll make something in bulk and then store the leftovers for nuking or re-heating later.

Get some cream cheese. Chicken, butter, flour, chicken broth

4 oz of cream cheese and 1/2 stick of butter and cream together.
Brown 1 large breast of chicken, add chicken and cream cheese mixture into food processor and mix together until the chicken mixture is pretty smooth, makes a great dip or sandwich spread.

Use flour to dredge chicken in, fry in butter, once brown, remove and keep warm. In the same pan, add about a cup of broth and 4 oz cream cheese....stir constantly until smooth and starts to thicken. Add chicken turning to coat both sides. Simmer 5 min.....

Here is a little suggestion for you for the future someone gave some really good recipes so I will give suggestions for one person kitchen management. invest in zip lock sandwich bags. when buying something like meats for ex. use what you want take rest and freeze in the ziplocks. cutting the onion need only some of it cut the whole thing and freeze the rest for a later recipe. get some freezer tape and a sharpie to mark on packages when you packaged it. with meats rotate your freezer every time you shop. you get the idea.

I think that you should try to make some chinese food meal like orange chicken. Maybe you can make a shrimp pasta dish. Chicken Parmessian is delicious! Or you can make a HUGE salad with all the works. Wraps are great, quick, and easy! Try making a homemade pizza! You can always make fish or any seafood. Buffalo chicken! Just try something new!

Polish sausage, freeze the remainder. Baked beans come in small cans as do a number of vegetables. You can make anything and freeze the rest. Frozen veggies, I twist the bag and put on a clothes pin until next time and never have freezer burn. Just take out what you need of any piece of meat and freeze the rest. Any recipe can be improvised to your taste and portion size.





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