what are some good recipies for 1?

Question

I am in college and I live by myself.
I get tired of sandwiches.

all actual recipes are more than welcome

Answer 1

I don't know if you had the same problem I did in college:
No fridges, hot plates, or microwaves allowed.
The only thing we could have was a cooler and a hotpot.

So, these are what I did. Buy lots of noodle based dishes ie: Ramen, mac&Cheese.

Canned goods:
Tuna Fish, vegetables, chefboyardee.

and on the day I planned to use it, Milk, butter, cheese, other perishables.

My roomate and I loved to do this:

1 box velveeta mac and cheese dinner
1 can tuna

Prep the mac&cheese using the hot pot. (They are cheap and fairly easy to find.)
Open and drain the tuna. Mix it into the prepared mac and cheese. Stir inside of pot to heat up tuna.

Sometimes we crumbled chips on top, or if we were feeling up for it bread crumbs.

Another one we liked was what we called "Quick Spaghetti"

Ketchup(optional)
Ramen
Garlic
Butter or margarine
Parmesean cheese

Cook Ramen, and drain. Mix in butter, garlic, and cheese to taste. If you want a tomato taste, coat the noodles lightly in Ketchup.

There are a ton of things you can do, you just have to get creative. If you can have an electric skillet or a george forman, then you're golden.

BarbQ Chicken Breasts and a salad would be a great change up if you have those. A salad is easy to make, just rip lettuce up in a bowl with your favorite ingredients, and as far as the chicken, coat it w/ bbq sauce as you're cooking it.

Easier than pie.

Hope this helps

Answer 2

Easy chicken and noodles
1/4 pkg of bowtie or penne noodles
1 chicken breast, diced and boneless
1/4 onion, peeled and diced
1/2 can cream chicken soup
sour cream, optional
salt/pepper

Cook noodles acording to the package.
While the noodles are cooking, in a skillet add 3 tsp of oil. On med/high heat sautee the diced onions and mushrooms for 3 minutes. Add the chicken and cook for 5 minutes.

Add cream of mushroom soup into meat mixture, mix well.
Lower heat to med/low. Cover and let cook for 15 minutes, stirring occassionally. When meat is cooked, turn off heat. Add a few dollops of sour cream and mix. Cover and wait for noodles to be cooked. Drain the noodles, and serve meat over a plate of noodles

Answer 3

The best thing to do to cook for one is to go ahead and follow your recipe and cook for however many it will feed.

Get some really good freezer bags and dishes and seperate it ...that way you always have something on hand when you get the late night munchies.....

I tried cutting down my recipes and it just was not the same. SO since I am single and plan to remain so I figure this is the way to go.

Answer 4

If you have a refrigerator and can keep vegetables, then get some cucumbers/lettuce/tomatoes/onions(unless you are going to kiss someone) and some sliced chicken breast cooked.. add dressing and that is a good simple dinner.

If you have a stove, then get a package of frozen peas or something like that and cook that as you like with slices of chicken breast.. again.. a simple, easy to prepare dinner or lunch

Answer 5

i love to apply the goerge foreman grill b/c you could make virtually something, grilled chicken, steak, beef chops etc. positioned it over a salad or with some vegies and finished grain rice (there is an outstanding Uncle Ben's microwave rice, ninety seconds!) you could also make chili with low fat meat and freeze some in bins for cases once you dont sense like cooking:) i love to envision out the nutrients community internet web site they have a good number of concepts good success!

Answer 6

www.allrecipes.com
watch the food network for the 30 minute meals girl

Answer 7

chicken fettuccini is super easy and very very good......... i can give u the recipe if u like

Answer 8

Ok so they aren't the best recipes, but I tried : )


STIR-FRY FOR ONE
1 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

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BANANA WHIP
1 cup miniature marshmallows
1/4 cup milk
1/4 cup whipping cream, whipped
1/4 cup diced ripe banana
1/8 teaspoon vanilla extract
1/3 cup graham cracker crumbs
1 tablespoon finely chopped walnuts

In a small saucepan, combine marshmallows and milk. Cook and stir over low heat until marshmallows are melted. Remove from the heat and let cool. Fold in whipped cream. Add banana and vanilla. Spread crumbs in the bottom of a 2-cup serving dish. Top with the banana mixture. Sprinkle with nuts. Chill for at least 30 minutes.
Yield: 1 serving.

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CHICKEN VEGGIE PACKET
1 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
1/8 teaspoon dried 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

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CLAM CHOWDER FOR ONE
1/2 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
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FISH IN FOIL
1 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
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GREEN BEANS WITH MUSHROOMS
3/4 cup cut fresh green beans (2-inch pieces)
2 tablespoons chopped onion
2 teaspoons butter or margarine
1/4 cup sliced fresh mushrooms
Pepper to taste

In a saucepan, cook beans in water for 6-8 minutes or until tender. In a skillet, saute onion in butter until tender. Add mushrooms; cook and stir for 1 minute. Drain beans; add the mushroom mixture and pepper.
Yield: 1 serving
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BAKED VIDALIA ONION
1 medium Vidalia or sweet onion
2 teaspoons butter or margarine
1/4 teaspoon salt, optional
Pepper to taste
Garlic salt to taste, optional

Quarter onion halfway through and open slightly. Place on an 18-in. x 12-in. piece of heavy duty foil. Place butter in center of onion; sprinkle with seasonings. Fold foil to seal tightly. Bake at 350 degrees for 60-70 minutes or until onion is tender. Open foil carefully to allow steam to escape.
Yield: 1 serving
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EGG AND TOMATO SCRAMBLE
1 plum tomato, peeled and chopped
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
1 egg or egg substitute equivalent
1 teaspoon water
1 garlic clove, minced
1 teaspoon olive or vegetable oil
Salt and pepper to taste, optional
1 slice bread, toasted
Additional fresh basil, (if desired)

In a small bowl, combine tomato and basil; set aside. In another bowl, beat egg, water and garlic. Heat oil in a small nonstick skillet; add egg mixture. Cook and stir gently until egg is nearly set. Add tomato mixture and salt and pepper. Cook and stir until egg is completely set and tomato is heated through. Serve with toast. Garnish with basil if desired.
Yield: 1 Serving
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PANCAKES FOR ONE
1/2 cup all-purpose flour
2 teaspoons wheat germ
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
1 1/2 teaspoons vegetable oil
Butter and maple syrup

In a bowl, combine flour, wheat germ, baking soda, baking powder and salt. In another bowl, beat egg; add buttermilk and oil. Stir into dry ingredients just until blended. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Serve with butter and syrup.
Yield: 1 Serving (3 pancakes)
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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