Recipes for a single male?

Question

I'm not much of a chef, but I prefer to eat at home and I'm tired of spaghetti. I was wondering if anyone could provide a good recipe or two that is somewhat easy to make and is moderatley healthy. Thank you ahead of time for your answers!

Thank you guys very much for the help. My spaghetti days look like they're over, haha

Answer 1

I'll give you what I have for both 1 and 2 servings (leftovers!), and offer you a site - http://www.cookingfor2.com
(You might also try Googling: cooking for one)


"Dinner in a Packet" - 1 serving

1 boneless pork loin chop
1 medium potato; sliced
1 large carrot; sliced
1/4 cup frozen peas
1 tbsp. onion soup mix

Place the pork chop on a double thickness of heavy-duty foil (about 18x14"). Top with potato, carrot and peas; sprinkle with soup mix. Seal foil tightly. Grill, covered, over medium heat for 30-35 minutes or until meat juices run clear, turning occasionally.
(You should be able to put in a 375* oven as well.)


"Corn Bread Pork Casserole" - 2 servings

2 boneless pork loin chops (4 oz. each)
1/2 lb. sliced fresh mushrooms
2 tbsp. all-purpose flour
1/2 cup chicken broth
1/2 cup sour cream
1 tbsp. shredded Parmesan cheese
2 garlic cloves; minced
Pepper to taste
1/2 cup corn bread stuffing

In large skillet coated with nonstick cooking spray, brown pork chops on both sides; set aside. In same skillet, saute mushrooms until tender. Transfer mushrooms to a 1 1/2-quart baking dish coated with nonstick cooking spray.
In small bowl, combine flour and broth until smooth; stir in sour cream, Parmesan, garlic and pepper. Pour over mushrooms; top with pork chops. Cover and bake at 350* - 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until meat juices run clear.


"Baked Garlic Green Beans" - 2 servings

1 tbsp. olive oil
1 1/2 tsp. cider vinegar
1 tsp. dried minced onion
1 garlic clove; minced
1/4 tsp. salt
Dash pepper
1 1/2 cups frozen cut green beans; thawed
1 tbsp. dry bread crumbs
1 tbsp. grated Parmesan cheese
1 tsp. butter; melted

In small bowl, combine oil, vinegar, onion, garlic, salt and pepper. Add beans; toss to coat. Transfer to greased 3-cup baking dish.
Combine bread crumbs, Parmesan and butter; sprinkle over beans. Bake, uncovered, at 350* for 10-15 minutes or until heated through.


"Stuffed Pork Tenderloin" - 2 servings

1 pork tenderloin (3/4 to 1 pound)
1/2 cup chopped onion
2 tbsp. butter
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 tsp. rubbed sage
1/4 tsp. dried rosemary; crushed
1/4 tsp. salt
1/8 tsp. pepper
1 egg; lightly beaten
1 bacon strip

Make a lengthwise slit about 3/4 of the way through tenderloin; open tenderloin so it lays flat. Flatten to 1/4" thickness; set aside.
In small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from heat. Stir in parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients.
Spread stuffing on one long side of tenderloin to within 1/4" of edges. Close meat and place bacon on top; tie with kitchen string. Place on rack in shallow roasting pan. Bake, uncovered, at 350* for 50-60 minutes or until a meat thermometer reads
160*. Let stand 5 minutes before slicing. (So juices don't run.)


"Chicken on Rainbow Rice" - 1 serving

1/4 cup olive oil
2 tbsp. lime or lemon juice
1 boneless, skinless chicken breast half
1/4 cup EACH chopped onion, sweet red pepper and green pepper
1 tbsp. butter
1 cup cooked long-grain rice
1/4 tsp. salt
Dash pepper

In small resealable plastic bag, combine oil and lime juice; add chicken. Seal bag and turn to coat; refrigerate at least 1 hour.
Drain and discard marinade. Grill, chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. Meanwhile, in skillet, saute onion and peppers in butter until tender; stir in rice, salt and pepper and heat through. Serve with chicken.


"Asparagus Ham Fettuccine" - 2 servings

4 oz. uncooked fettuccine
1/2 lb. fresh asparagus; trimmed and cut into 1/2" pieces
1/2 lb. fully cooked ham; julienned
1/4 cup chopped walnuts
1 green onion (scallion); chopped
2 tbsp. minced fresh sage or 2 tsp. rubbed sage
1/4 tsp. pepper
2 tbsp. olive oil
1 cup (4 oz.) shredded Cheddar cheese

Cook fettuccine according to package directions.
Meanwhile, in large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook 3 minutes. Drain and immediately place in ice water; drain and set aside.
In a skillet, saute ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.


"Thai Shrimp and Cabbage" - 1 serving

1 cup shredded cabbage
3 tsp. vegetable oil; divided
1 slice onion; halved
1 garlic clove; minced
8 uncooked large shrimp; peeled and deveined
2 tbsp. water
1 tbsp. soy sauce
1 tbsp. minced fresh cilantro (parsley)
1/8 tsp. crushed red pepper flakes

In small skillet, stir-fry cabbage in 1 tsp. of the oil for 2 minutes or until tender. Remove and keep warm. In same skillet, stir-fry onion and garlic in remaining oil until tender. Add shrimp, water and soy sauce; stir-fry 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve over cabbage.


"Mini Salmon Loaf" - 2 servings

3/4 cup chopped celery
1/2 cup chopped onion
2 tbsp. vegetable oil
1 (7 1/2 oz.) can salmon; drained, bones and skin removed
1 egg; lightly beaten
2 tbsp. milk
1 cup soft bread crumbs
1/4 tsp. salt
1/4 tsp. pepper
DILL SAUCE:
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp. lemon juice
1 tbsp. milk
2 tsp. snipped fresh dill
1/2 tsp. sugar
1/8 tsp. pepper

In a skillet, saute celery and onion in oil until tender. In a bowl, combine salmon, egg, milk, bread crumbs, salt, pepper and celery mixture. Transfer to greased 5x3x2" loaf pan.
Bake at 350* for 40-45 minutes or until a knife inserted near the center comes out clean. In a small bowl, combine sauce ingredients; serve with salmon loaf.


"Jam 'n' Cream French Toast" - 1 serving

2 tbsp. cream cheese; softened
2 thick slices cinnamon-raisin bread
2 tbsp. strawberry jam
1 egg
1 tbsp. butter
Maple syrup (optional)

Spread cream cheese on one slice of bread; spread jam on other slice. Place jam-side down over the cream cheese. In a shallow bowl, beat egg. Dip both sides of bread into egg.
In a skillet, melt butter; cook bread for 3-4 minutes on each side or until golden brown. Serve with syrup, if desired.


"Miniature Ham Loaf" - 2 servings

1 egg
1 small carrot; shredded
1/4 cup chopped onion
1/3 cup seasoned bread crumbs
1 tbsp. dried parsley flakes
1 tsp. prepared mustard
1/2 lb. ground fully cooked ham
1 (8 oz.) can unsweetened sliced pineapple
1 tbsp. brown sugar
1 tsp. cornstarch
1 tbsp. butter
1 tbsp. lemon juice

In small bowl, combine first 6 ingredients. Crumble ham over mixture and mix well. Shape into a loaf and place in a greased baking dish. Bake at 350* - 20 minutes.
Meanwhile, drain pineapple, reserving juice; set pineapple aside. In small saucepan, combine brown sugar, cornstarch and the reserved juice until smooth. Bring to a boil; cook and stir 1 minute or until thickened. Stir in butter and lemon juice.
Brush over ham loaf; top with 3 pineapple slices (save remaining pineapple for another use). Bake 10-15 minutes longer or until a meat thermometer reads 160*. Let stand 5 minutes before slicing.


"Golden Broccoli" - 2 servings

2 cups fresh broccoli spears
1 hard-cooked egg
1 1/2 tsp. butter
2 tsp. all-purpose flour
1/4 tsp. salt
Dash pepper
1/4 cup evaporated milk
3 tbsp. water
1/4 cup mayonnaise
2 tbsp. shredded Cheddar cheese
Dash Worcestershire sauce

Place broccoli in a steamer basket; place in a small saucepan over 1" water. Bring to boil; cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, cut egg in half; remove yolk and finely crumble. Chop egg white; set aside.
In small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk and water. Bring to boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add mayonnaise, cheese and Worcestershire sauce. Cook and stir until smooth. Remove from heat; stir in reserved egg white. Spoon over broccoli; sprinkle with crumbled egg yolk.

Answer 2

From a single female that works 50 hours a week! The last thing I want to is stand at the stove when I've been on my feet ALL day. Take a meat ( chicken, beef,etc) saute in a skillet. Meanwhile cook some pasta. add some frozen veggies to the meat right before its done. Mix with or serve over pasta. Takes about 15 min Pancakes, or bacon and eggs are quick. Omlets. On my days off, I may cook a chicken, stew, chili, spaghetti sauce, casserole or roast, and eat the leftovers for a couple of days. Yesterday I got home form work and reheated some leftover turkey, put it on some bread and poured gravy over it-open face turkey sandwich. email me if you like for more ideas

Answer 3

Dinner in Foil

Take a large square of heavy duty aluminum foil and fold the sides up to form a package. Place a boneless chicken breast or boneless pork chop in the center, and season with one of the following: lemon pepper, teryaki sauce, barbecue sauce, or other sauce of choice.

Place any or all of the following around the chicken or chop: a peeled and quartered potato; a peeled and sliced carrot; a few spears of broccoli; a small thinly-sliced or slivered onion; and some mushrooms. Dot the veggies with
butter or margarine, and lightly season with salt and pepper.

Fold the foil up to form a tight packet, and bake at 350 degrees until the meat is done and the veggies are cooked -- approximately 25 to 35 minutes.

This is a perfect dinner for a single guy. . .tastes great, and there's minimal clean up afterwards!

Answer 4

Really Good Super Simple Stir Fry

Shrimp or chicken strips, 1/2 pound
Olive oil or Canola Oil, 2 Tablespoons
Frozen sliced veggies from the store -- whatever you like, 2-3 cups
Chicken broth, 1/2 cup
Your favorite dried herb mix, 1 Tablespoon
Salt and Pepper

Heat the oil in a large skillet over medium high heat. Add the shrimp or chicken strips and cook until slightly browned, about 8 minutes.

Add the frozen veggies to the pan with the broth and herb mix and continue to cook over medium heat until the veggies are tender, about 8 minutes.

Season with salt and pepper. Serve over rice if you want. Experiment and add hot sauce, or whatever you like.

Answer 5

Chicken Bake

1- Take 2 or 3 chicken breasts and boil them until fully cooked.
2- De-bone the chicken and place chicken in rectangular pan.
3- Add a can of cream of mushroom to chicken.
4- Sprinkle chicken with mozzerella cheese (you can add frozen broccoli if you like it).
5- Make a box of stove top stuffing and cover the cheese (and
broccoli).
Bake at 350 until it bubbles.

You can also take chicken breast, de-bone it, add it cream of mushroom soup, add frozen mixed veggies. When heated cut refrigerated biscuits into quarters and throw them in the mixture. Bring to a boil and cover. In 15 minutes you will have easy Chicken and dumplings.

Shrimp and Pasta-

In a pot add
1 - can of diced or stewed tomatoes
dice up some black olives
dice up some mushrooms
dice up some onions
add any other veggies you may like.

Add some parmesean cheese and garlic to the mixture and simmer. When it comes to a boil add fresh shrimp and simmer until the shrimp turns pink. Serve over your favorite pasta.

Chicken and Shrimp-

Marinate a piece of boneless chicken breast in italian dressing, cut a piece of foil and spray it with Pam and lay the chicken breast on the foil. Season with garlic, salt and pepper. Take fresh pieces of shrimp and toothpick to the chicken. Close the foil tightly and cook at 350 for 20 to 30 minutes until chicken is fully cooked.

You can also substitute chicken with fish and top with salsa, slice a potato, add some frozen veggies, close the foil tightly and bake at 400 for 20 minutes.

I hope this helps.

Answer 6

Beer Chile

1 pound of ground beef
1 medium onion chopped
1 bell pepper chopped
1 can of Kidney Beans
1 can of diced tomatoes
1 can of tomato paste
2 dried Chile de Arbol (dried red chilies that are long and pointed) chopped including seeds
1 can of Mexican bear.
1 cup of beef broth
1 tablespoon of chili powder
1 teaspoon cumin powder

Pour beer into a 2 cup measuring cup add chopped dried chilie. Let chilie and seeds sit in beer until soft. Saute meat with veggies. Add chili powder and cumin powder. Once meat is brown and veggies are tender add beer/chilie mixture, can of beans, can of diced tomatoes, tomato paste and beef broth. Turn heat up to high and bring to boil. Once boiling put lid on and turn heat down to low. Simmer for 1 hour and then serve.

Answer 7

I know the feeling. Get a small crock pot. In the morning, just through the ingredients in it, and set it to low. When you get home from work, your meal is done. There are a lot of recipes in the booklet that comes with it. Basically, just use meat, vegs, water, a little salt and water, and let it do the work for you.

Answer 8

This is a cake though

I thought this sounded good:
Pumpkin Molasses Cake

-2 and a half cups of all purpose flour
-1 and a half cups of packed brown sugar
-1 teaspoon of baking powder
- 3 fourths of a teaspoon of baking soda
-1 half of a teaspoon of ground cinnamon
-1 half of a teaspoon of ground ginger
-3 fourths of a cup of butter milk or sour milk
-1 half of a cup of shortening,margarine,or butter, softened
-1 half of a cup of canned pumpkin or mashed,cooked,sweet potato
-1 fourths of a cup of light molasses
-1 teaspoon of finley shredded orange peel
-2 eggs oven at 350 degrees
Directions:In a bowl combine flour,brown sugar,baking powder,baking soda,cinnamon,and ginger. Add buttermilk,shortening,pumpkin or sweet potato,molasses,and orange peel. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into a greased 13x9x2 inch baking pan. Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on wire rack. Serves 12.

Answer 9

See the link in my profile for some easy dinner recipes. You can tell by scanning the ingredients which ones are healthy and which ones aren't.

Answer 10

quesedillas-Tortillas and cheese:grill the tortilla and cheese on a pan on your oven

Greek Salad: 1 head Romaine Lettuce, 1 whole cucumber, 2 tomatoes, 1 green or red pepper, 3 tblsp. of Feta cheese and olives.
Cut up lettuce, slice cucumber and place over that. Same with tomatoes and peppers, place olives over that and then top with Feta cheese. Enjoy!

-Burritos: Tortilla, refried beans, and cheese or whatever else your heart desires. Roll all into the tortilla and enjoy! :)

-Cereal
-Apples, Ham and Cheese
-RiceRoni: follow instructions on box :)

I hope that these help you. =)

I hope that these help.

Answer 11

In the superstore, fruits are usually selected much too soon. Some are rocks, many are bitter. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.