February 4, 2010 at 8:29 a.m.
I have 4 sisters who have been widows for several years and at least two or three times a month one of them will call and ask, "Al, I'm having a gal friend over tomorrow evening for supper and I'm not sure what to fix. Give me a buzz with some ideas will ya?" Since there are just the two of us I've had to cut back on the amount of food I prepare for a meal or make enough for another meal and either freeze half of it or have it again in a couple days. Bud doesn't have a problem eating leftovers so I'm o.k. in that department. Actually, some dishes taste better after a couple days. Anyway, here are some recipes cooking for one, two or three.
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BEEF BARLEY STEW
1/2 lb. lean ground beef
1/2 c. sliced celery
1/3 c. chopped onion
1-3/4 c. water
2 t. reduced-sodium beef bouillon granules
1-1/2 t. chili powder
1/4 t. pepper
1/2 c. quick cooking barley
1-15 oz. can diced tomatoes, undrained
In a 2-qt. saucepan, cook beef, celery and onion over medium heat until meat is no longer pink and veggies are tender; drain. Stir in next 4 ingredients. Bring to a boil. Stir in barley. Reduce heat; cover and simmer 10-12 minutes or until barley is tender. Stir in tomatoes; heat until hot.
Makes 3-4 servings.
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CHICKEN AND SPAGHETTI
2 chicken breasts
2 t. canola oil
1/4 c. Catalina salad dressing
4-1/2 t. dry onion soup mix (stir in packet before measuring)
1 T. grape jelly
In a large non-stick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. In a bowl, combine rest of ingredients, mixing well; pour over chicken.
Bake, uncovered, for 30-35 minutes. Makes two servings. Note: Two small baking potatoes could be baked in the oven while fixing the chicken about 20 minutes before adding chicken. Make a salad and a veggie and you'll have a delicious dinner.
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BISCUIT-TOPPED BEEF CASSEROLE
1/2 lb. lean ground beef
1/4 c. chopped 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. dried oregano
In a small saucepan cook beef and onion over medium heat until meat is no longer pink; drain. Stir in water, tomato sauce, tomato paste, and pepper. Bring to a boil. Reduce heat, simmer, uncovered for ten minutes. Remove from heat; stir in veggies and 1/4 c. cheese. Transfer to a 1 qt. baking dish coated with cooking spray (dish will be full).
Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter, sprinkle with oregano. Sprinkle rest of cheese over beef filling. Bake, uncovered, at 375 degrees for 20-22 minutes or until heated through and biscuits are golden brown.
Makes 2 servings.
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And a light dessert.
ORANGE BLOSSOM
GELATIN DESSERT
1-3 oz. pkg. orange gelatin
1/2 c. boiling water
1/3 c. orange yogurt
In a small bowl, dissolve gelatin in boiling water. Cool to room temperature; whisk in yogurt. Divide between two dessert dishes. Cover and chill for 4 hours or until firm.
Makes 2 servings.
TFD: I've learned that the less time I have to work with, the more things I get done.
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