Simple to cook, but nutritious and nice meals for one, please? Not ready meals.?

Question

On my own, sick of everything on toast, and fray bentos pies. I cannot abide sweetcorn, or liver, I like everything else, especially cornbeef. Thank you for your time. Terry.

Answer 1

Cheap and easy......." Beano Pie":

Fry & cut into squares - bacon.
Fry onions.
tin beanz.
Pan mash potato.
Grated cheese.

In an oven proof open dish layer:
Bacon.
onions.
beanz.
Mash.
Sprinkle cheese on top.
Bake 30 - 40 mins until golden in medium to hot oven.

Enjoy.

Answer 2

Get a MICROPLANE corse grater. I have a 3 year old and a 16 month old... and the only time I can get the youngest one to eat veggies is when I sneak them into pancakes. Seriously! I make Aunt Jemima pancakes (the mix that requires an egg and milk has no funny stuff in the ingredients) and I grate a carrot or two OR a zucchini... it's fast and easy. But the microplane works miracles. It shreds things so fine, they can't be detected or picked out. You can shred and add zucchini to spaghetti too. Also, to spaghetti, add 1/2 a cup of pumpkin puree. You wont taste it, but it adds a huge dose of vitamins and fiber that are really good for the baby. Try purees, too. Even you will love them. Buy a butternut squash (one that feels heavy for it's size) and throw it in the microwave for 5 minutes, flip it over for another 5 minutes. Let it cool 5-10 minutes. Pole it in a few places to make sure it's soft, otherwise, microwave it some more. Once cool enough to handle, cut it in half, core out the seeds, scoop it away from the peel and mash it and serve as is to the baby, add a little butter, salt, and pepper for you if you like. It's so delicious! Acorn squash! Microwave the same way, cut in half, core it out, pour maple syrup into the cavity and put it in the oven until dinner is ready. Serve as is or with a little butter, salt, and pepper... they are really delicious! Try lots of new foods. The sooner you get her to eat different foods, the easier she will be to feed! Have fun!

Answer 3

O.K. This is how I fix spagetti sauce. Brown one pound of italian sausage with a large diced onion. At the same time in a one gallon sauce pan I put two #10 cans of diced tomatoes and one #10 ccn of tomato sauce with two small cans of mushrooms stems and pieces. After the meat has browned add the onions are cooked I drain off the grease and put the meat in the tomato sauce. I add about two teaspoons of diced garlic, one teaspoon each of ,oregano, basil, and one half teaspoon of fennal seed. Simmer covered for thirty minutes and remove from heat. When thoroughly cooled I spoon into one cup frezer containers and put in the freezer. Now when ever I want spagetti, I heat up one cup of sauce while boiling some pasta. It may not be "gourmae" but it workes for me. And besides, I think its better than something that comes in a can or bottle that has all those preservtives in it.

Answer 4

I made swordfish a baked potato and broccoli for myself tonight. It's really easy and perfect for one person. Go to your local fish store and just buy one swordfish steak (or any piece of fish). It was about $6, but a potato and broccoli can't be more than $1.50 together. Bake the potato at 350 for about an hour, in the last 15 minutes put on a small pot for the broccoli to steam. You can even put the broccoli in the microwave with a little water and a pad of butter for 3 minutes. In a small skillet over medium heat add a pad of butter with a little drizzle of olive oil, sprinkle fish with salt and pepper. When the pan is hot put in the fish, cook for 3 minutes (Don't touch until 3 minutes are up!) flip and cook for 3 more minutes. Once the fish is out of the pan deglaze the pan with a little white wine and let the reduce until thickened, pour over the fish. Plate it and garnish with lemon. It takes an hour but 90% of it is the potato cooking in the oven. Minimal clean up too. Enjoy

Answer 5

One thing you can do is buy regular sized steaks etc, and package them and freeze them individually with freezer bags or foil, then only take out one at a time as you need them. This works well for vegetables as well.

You can make food ahead of time as well- like if you enjoy soups or stews.

One of my favorite easy things to cook is a chicken breast cut up into pieces and cooked in a skillet pan with some cooking spray/oil. Then add some frozen vegetables of your choice. Then add some noodles (ramen or rice are best, but any quick cooking is good) and then a little water and cover it and let it cook for about 10-20 minutes. Tastes delicious, and is good for you. You can season with the seasoning packet OR add your own.

Answer 6

My mom used to make cornbeef and cabbage. It was really good. The juices from the meat would marinate the cabbage and made it tastey.

I own a very small (3 ounce) crock pot and I love to make beef stew. So many great veggitables can be put in with store bought seasonings, cubed beef, and beef stock. Mmm.

You can also make semi home made pizzas. Buy store bought canned pizza crust, pizza sauce, and your favorite toppings.

Salads are also a great way to go to make yourself feel like you are in a fancy restaurant, and also to make yourself feel good about yourself. But one or two different types of lettuces, shredded carrots, tomatoes and onions if you like, roasted almonds, or roasted seasame seeds, and cranberries or raisins (whichever you like), and any other fruit...strawberries, oranges, or even blue berries.

These are all great for either lunch or dinner, and take little time to make.

Answer 7

Corned Beef Macaroni

Macaroni tubes
Tin of Tomatoes
Tomato puree
Garlic
Onion
Stock cube - either vegetable or oxo Italian
Corned beef

To make the sauce first sweat the garlic and onion in about a tablespoon of oil. Add the tinned tomatoes and a tablespoon of tomato puree. Stir in the stock cube (I prefer the Italian oxo cubes for a more herby taste, but you can use vegetable). Cut the corned beef into small chunks and stir into the sauce. Boil the macaroni tubes and when they are cooked and drained stir them into the sauce and heat through. Serve with grated cheese.

Answer 8

Corned beef freezes well, so why don't you go ahead and make a nice corned beef and cabbage dinner with enough of the cabbage, carrots and potatoes for 2 or 3 meals. Keep enough of the corned beef out (in the fridge) for the other 2 meals and freeze the rest. Reheated corned beef and cabbage dinners come out well in the microwave or just slightly chop and fry it in a pan. Then when you're ready for more corned beef, pull it out of the freezer and enjoy Reubens or cook more veggies to go with it.

I also normally cook for just me, but find most casseroles freeze well or I containerize things for 2 meals thawed ( I don't like to eat the same thing everyday for a week, but 2 or 3 times is fine).

I make my own spaghetti sauce and then freeze it in pint containers. A pint of sauce takes care of 2 or 3 more meals. Stew, swiss steak, meatloaf and chili also freeze well.

Don't forget that a good steak, baked potato and salad is a good meal. Or grill/pan fry a pork chop and bake a sweet potato. Or a chicken breast with herbed rice. Add veggies or salads of your choice.

Answer 9

I'd reccomend Corned Beef Spaghetti Bolognese. It takes 10 minutes (if that). Cook some spaghetti. Take a jar of pasta sauce (or make you;re own, tomato's/onion/garlic/basil cooked down), put it in a pan, bring to the boil. Take a tin of corned beef, cut it into little cubes. Fling it in the pasta sauce, wait till it all melts (it will look like bolognese).
Serve!
bon appetit and all that malrky

Answer 10

Chicken curry and rice. For one person just 1/2 the amounts.

Ingredients: 1 red pepper, 1 green pepper, 1 large onion. 2 pieces of garlic. 1 can of tomato pure 2 potatoes. 1 carrot, 1 apple 2 slices of pineapple, Breast of chicken, rice, salt, pepper - 1 cup of cooking cream, 1/2 cup of olive oil, curry powder and curry sauce(if you have it)

1. keeping aside the chicken breast cut in cubes, the pineapple the cooking cream, and the curry, chop or grate the rest into small pieces and place in a pot with a small glass of olive oil and stir fry slowly moving it with a wooden spoon. Add some pieces of chicken breast chopped very finely and leave all the ingredients to cook slowly. After a few minutes, when it starts to cook, add a glass of water but not much. After about half an hour of simmering all the ingredients should look saucy so then you add pineapple and curry sauce and curry powder and simmer for another 10 minutes adding a 1/2 glass of fresh cream in the last minute. If it looks too chunky you can liquidise it after.

2. Stir fry the chicken breast in a drop of oil on a seperate pan and add a pinch of curry powder. When the chicken is done, thow it into the pot with the other ingredients. ( test it for salting)

3, Serve with boiled white rice and Bon Appetite!!

Answer 11

To be quite honest with cooking for one sucks and to a large degree it's almost not worth the the dollar cost or the physical effort to do it. I can make dinner for four with just slightly more effort and slight more money than I can make a dinner for one.
Even if you're a beginner cook so you are recipe reliant [as you get better you become less recipe dependent] converting a recipe to one portion will result in some real bastard numbers and in fact may be impossible to cook.
The solution of course is to make a recipe for 4 and then divide or make a base recipe and tweak.
Case in point :Make a 64 oz of a basic marinara sauce and then divide and add appropriate ingredients, meat sauce, garlic mushroom .primavera-you get the idea
The make a base and then tweak idea also has a positive financial benefit because when you shop you get to utilize all the ingredients that you bought. If you shop on a single recipe basis ,you wind up throwing out a lot of food or eating it so you won't have to throw it out.