|4/13/2018 11:33:00 AM|
Downsized recipes for two
Are you cooking a meal for one or two people? Cooking a small amount of food can be challenging. It can be hard to figure out what to prepare after many years of cooking when members of your family have “left the nest” for one reason or another. Why did I make mashed potatoes using 4 potatoes for two of us? I could make cream of potato soup, potato patties or a layered casserole using browned hamburger or leftover beef, veggies, potatoes and gravy poured over the top and baked for about 20 minutes or until hot. Make a salad and have a dish of fruit sauce (canned peaches, applesauce, pudding, etc.) to round out a good meal.
Let’s do recipes for one or two…maybe three people.
BISCUIT TOPPED BEEF CASSEROLE
1/2 lb. lean ground beef
1/4 c. diced onion
1/2 c. each, water and tomato sauce
1/4 c. tomato paste
1/8 t. pepper
1 c. frozen mixed vegetables, thawed
1/2 c. shredded mozzarella cheese, divided
1 – 6 oz. tube refrigerated flaky buttermilk biscuits
1 t. butter or margarine, melted
1/4 t. oregano leaves
In a medium saucepan, cook beef and onion over medium heat, until meat is no longer pink. Stir in next 4 ingredients. Bring to a boil; reduce heat, simmer, uncovered for 10 minutes. Remove from heat; stir in veggies and 1/4 c. of cheese. Turn into a 1-1/2 qt. baking dish coated with cooking spray.
Separate biscuits and cut each, horizontally in half; arrange around edge of dish. Bake uncovered at 375 degrees for 20-22 minutes until biscuits are golden brown. Makes 2 to 3 servings.
1/4 c. sliced fresh mushrooms
1/4 c. diced onions
2 T. butter or margarine
1 c. quick-cooking rice (minute-rice)
1/4 c. chopped water chestnuts or nuts, optional
3/4 c. water
1 c. chicken broth (can be made using 1 bouillon cube and 1 c. water)
1/2 t. salt
1 c. chopped cooked chicken
Over medium heat, sauté mushrooms and onion in butter or 5 minutes. Add next 6 ingredients. Cook for 8-10 minutes or until liquid is absorbed, stirring once. If too dry, add 1 T. water. Stir in chicken. Heat through. Makes 2 servings. Note: You can cook one chicken breast ahead of time if you don’t have leftover chicken from another meal. Also, you can substitute 1-4 oz, can mushroom stems and pieces, drained well, for fresh mushrooms.
TOASTED HAM N’ TURKEY SANDWICH
1 slice deli ham (3/4 oz.)
2 slices deli turkey (1/2 oz. each)
1-1/2 t. butter, softened
2 slices raisin bread
1 slice Swiss cheese (3/4 oz.)
In a small non-stick skillet coated with cooking spray, lightly brown ham and turkey slices over medium-low heat. Meanwhile, spread butter over one side of each slice of bread (like when making a grilled cheese sandwich). Remove ham and turkey from skillet. On unbuttered side of one slice of bread, layer cheese, ham and turkey; top with remaining bread, buttered side up. In the skillet, over medium heat, toast sandwich for about 1-2 minutes on each side or until bread is lightly browned. Watch closely so it doesn’t burn. Makes 1 serving. Invite a friend over for lunch and make two sandwiches. Good idea, huh!
APPLE HAM SALAD
2-1/2 T. mayonnaise or salad dressing
1/4 t. prepared mustard
3/4 t. each, honey and lemon juice
3/4 c. diced or julienned strips ham
1 small, unpeeled apple, diced (about 1 c.)
1 celery rib, sliced in 1/4 –inch pieces (about 1/2 c.)
Lettuce leaves, optional
1/2 t. shelled sunflower seeds, optional
In a medium bowl, blend first 5 ingredients. Stir in ham, apple and celery. Cover and refrigerate for 1 hour. Serve on a bed of lettuce. Sprinkle with sunflower seeds if you wish. Makes 2 servings.
12-1/2 c. fresh cauliflowerets
5 t. butter
2 t. flour
3 T. sour cream (can use “lite”
2 T. shredded Parmesan cheese (not grated)
1/8 t. each, salt and white pepper
Snipped fresh parsley, optional
Place three cauliflower in a steamer basket; place in a small saucepan over 1-in of water. Bring to a boil; cover and steam 4-5 minutes or until crisp-tender. Meanwhile, in another saucepan, over medium heat, melt butter. Stir in flour, stirring until smooth. Remove from heat; stir in sour cream, Parmesan cheese, salt and pepper. Add cauliflower to cream sauce. Cook and gently stir over low heat for 1-2 minutes or until heated through. Turn into small bowl; sprinkle with parsley if you wish. Makes 2 servings. Note: If you don’t have a steamer basket, Put cauliflower in pan with same amount of water and gently cook until crisp-tender. Drain well.
Thought for the Day: Spring is a glorious season even if you don’t get an income tax return. H-m-m-m. Right now it’s not very glorious, but 65-70 degrees is something to look forward to!