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Celtic Radio Community > From Your Kitchen to My Plate > Cooking For Two

Posted by: CelticRose 18-Mar-2006, 03:22 PM

I don't know if this topic has been already started (I didn't see one), but this is an area of cooking that is really difficult for me..........cooking for just two people! I always have leftovers and hubby hates leftovers but we eat them anyway so food won't go to waste. I try to cut the recipes down, but they don't always turn out well. I am hoping to get some good recipes from y'all who have the same battle in the kitchen as I do. Here is one I found to start off with: Pasta with Chicken and Sun-Dried Tomatoes Ingredients 2 boneless chicken breast halves, cut into 1-inch cubes 1 onion, chopped 2 garlic cloves, minced 1 teaspoon fennel seeds or more 1 carrot, peeled, cut into matchstick-size pieces 1/2 cup chicken broth or white wine 1/4 cup finely chopped sun-dried tomatoes 6 ounces linguine, freshly cooked 1/4 cup Parmesan cheese Instructions Spray large skillet with cooking oil spray. Add chicken and saute over medium-high heat. Add onion, garlic, carrot, and fennel seeds. Saute until onion is tender, adding chicken broth as needed to keep vegetables from sticking to pan. Stir in sun-dried tomatoes and rest of broth. Continue cooking until carrot is crisp tender (about 5 minutes). Mix together pasta, chicken mixture, and Parmesan cheese. Yield: 2 servings Credits From: Author unknown

Posted by: Shadows 19-Mar-2006, 06:14 AM

Rose, It has been a long time since I have had to cook for just two on a regular basis, but when I did I used a cookbook by Betty Crocker called Dinner for Two Cookbook. I will try to locate it in my collection and post some of the recipes here. I also use a computer program called "The Recipe Processor" a free version can be found on the web, just do a search for that title ( I think the author is a Jay somthing or other). This program will let you take any recipe and scale it down or up making all the proper adjustmnets for you, works real well! OK here is one link where you can get the free download ( the $25 full version is well worth the money also!) http://www.topshareware.com/The-Recipe-Processor-2000-download-5998.htm I have been using this for over 8 years.

Posted by: Shadows 19-Mar-2006, 06:48 AM

Minute Steaks With Butter Sauce Source Betty Crocker's Dinner For Two Serves 2 1 Tbls salad oil 2 beef "cubed" steaks or "sandwich" steaks Garlic salt 2 Tbls butter 1 tsp lemon juice 1 tsp Worcestershire sauce 1/2 tsp dried chives 1/4 tsp dry mustard Heat oil in 8-in skillet; cook steaks over medium-high heat until brown, about 4 minutes on each side. Season with garlic salt. Remove steaks from skillet and keep warm. Drain off fat. Melt butter, in same skillet. Stir in remaining ingredients and heat. Place steaks on dinner plates; pour butter mixture on each. Serve with Chili Mixed Vegetables.

Posted by: Shadows 19-Mar-2006, 06:53 AM

Chili Mixed Vegetables Source Betty Crocker's Dinner For Two serves 2 Cook 1/2 package ( 10-oz Size) frozen mixed vegetables * as directed except use only half the water and salt called for on the package. Drain. Add 1 Tbls butter and 1/4 tsp chili powder and toss. Serve. *LEFTOVER frozen vegetable? Use in Shepherds Pie. Or cook the entire package; season half as directed above and marinate the other half with salad dressing to serve as a salad the next day.

Posted by: CelticRose 19-Mar-2006, 09:37 PM

Hey Shadows! I saw that very same cookbook, "Cooking for Two" by Betty Crocker on Amazon.com. I considered buying it, but wasn't sure. So it is pretty good, eh? Oh and that "Recipe Processor" sounds just like something I need! I had never heard of that! Thanks ever so much. I knew you would come through, my friend! In the meantime, thanks for the recipes as I have already copied them and I am going to continue to add some here as I find some, just in case there are others who are in the same boat as me. I know for single people it is really hard to cook just for one as well and I think these recipes will apply to them as well. So far I have found these on the net! Taco Salad 1/2 pound ground beef 1 (8 ounce) can tomatoes 2 cups torn lettuce 1/2 cup shredded sharp Cheddar cheese 1/4 cup sliced green onions 6 pitted ripe olives, sliced 1 (3 1/8 ounce) can jalapeno bean dip 1 teaspoon chili powder 1/4 teaspoon salt 1/2 cup crushed corn chips In skillet brown meat; drain off fat. Drain tomatoes, reserving liquid. Cut up tomatoes. In salad bowl, combine lettuce, cheese, onion, olives, tomatoes and corn chips. To meat in skillet, stir in reserved tomato liquid, bean dip, chili powder and salt. Bring to boiling. Add to lettuce mixture. Toss well. Serve at once. Serves two

Posted by: James Milne 20-Mar-2006, 05:27 PM

Here is one I throw together when Kay and I want a quick light dinner. Shrimp and much more salad [SIZE=7] 1 lb cooked shrimp small to medium 1/2 apple cored, peeled and coarsely chopped (slice and eat the other half while you are mixing) 1 lb frozen mixed vegetables cooked and cooled (any mix will do, tonight I used a mix of brocolli, carrots, white and kidney beans, and green beans) 1/2 sweet red pepper coarsely chopped 1 celery stalk chopped a little chopped fresh parsley or cilantro 1 or 2 tbsps of lemon juice 4 tbsp of Miracle Whip or Mayonnaise salt, pepper, and paprika to taste Mix shrimp, apple, pepper, and parley with lemon juice in bowl. then stir in the vegetables and stir. Finally mix in the Mayonnaise and season. Enjoy. Jim Milne

Posted by: CelticRose 21-Mar-2006, 08:44 PM

Ooh that sounds great, James! Thanks so much! And anything with cilantro in it has to be great!

Posted by: CelticRose 22-Mar-2006, 12:48 AM

I found this one and it looks good to me. Very easy and I like that! Linguine with Mushroom and Garlic Sauce Submitted to Recipe Goldmine by Treva (in the beautiful mountains of North Carolina) 3 tablespoons butter 8 ounces mushrooms, sliced 3 medium garlic cloves, minced 1/2 teaspoon dried rosemary, crumbled Freshly ground pepper 1/2 cup whipping cream Salt 4 ounces dried linguine 2 ounces mozzarella cheese, cut Into small cubes Chopped fresh parsley Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt. Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with parsley and serve. Yield: 2 servings

Posted by: celticfire 22-Mar-2006, 10:47 AM

Eaten in small doses, this is a good "couple" meal, I think Spaghetti with Basil Cream Sauce 1 box of spaghetti 1/8 cup fresh basil 1/8 cup dried basil 1/2 cup light cream Pinch of cilantro Pinch of oregano Salt to taste Parmeasan cheese (adjust to his/her own liking) Cook spaghetti; add salt to water if desired. Meanwhile, set a saute pan on medium-low heat. Mix herbs and cream in measuring cup, stir well. Add to hot pan. Simmer with lid on for 5 minutes, then take off heat but leave lid on as pasta finishes cooking. Pour sauce directly over pasta. Add parmeasan cheese to finish. Serve hot.

Posted by: CelticRose 22-Mar-2006, 11:31 AM

oh, this is so exciting cause I am putting together a cookbook of recipes for two. I so appreciate everyone's input and help! My hubby is even more excited cause he gets to eat something different besides the 10 meals I have been cooking for him over and over and with leftovers too! Many thanks to all. I found this recipe today and thought I would share. It serves 4, but one can always freeze, eh? Spicy Wine Pot Roast from by Crockpot Cooking by Barbara Blitz Ingredients: 3 lb beef roast 1 medium onion, chopped 1 package brown gravy mix 1 cup water 1/4 cup tomato sauce 1/4 cup red wine 2 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1/8 teaspoon garlic powder 1/2 teaspoon dried mixed herbs chopped parsley to garnish salt and pepper Preparations: Sprinkle meat with salt and pepper. Place in crockpot. Combine all remaining ingredients, except parsley, and pour over meat. Cover and cook on LOW for ten hours. Remove the meat and slice. Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley. Makes 4 Servings.

Posted by: Shadows 22-Mar-2006, 05:26 PM

Try these for breakfast: Recipe Name: BACON FLODDIES Category: BREAKFAST Serves: 2 4 Ounce potato, peeled 1 Medium onion, peeled 3 Ounce bacon, finely chopped 1 Ounce flour, self rising salt and pepper , to taste 1 eggs, beaten 2 Tblsp oil or 3/4 Ounce bacon fat Served with sausages and eggs as a breakfast or supper dish, they can be served on their own if preferred. Floddies are traditional to the Tyneside town of Gateshead. Grate the potatoes, squeeze out any liquid and place in a bowl. Grate or finely chop the onions and add to the potatoes with the bacon, flour and seasoning. Mix very well together. Stir in the eggs. Heat the oil or bacon fat in a large frying pan. Put tablespoons of the mixture into the pan and fry steadily for 5-8 minutes, turning once, until golden brown and cooked through. Drain on kitchen paper and keep hot until ready to serve with sausages and eggs.

Posted by: CelticRose 22-Mar-2006, 05:46 PM

hey, I don't know about anybody else, but I am pretty excited about this thread cause I am getting new and short recipes for my hubby! That means he doesn't have to eat leftovers! Anyway, this thread has been much more active than I expected and I thank you all so very much as I am putting together a cooking for two recipe book.....so keep em coming! Many thanks!

Posted by: celticfire 23-Mar-2006, 03:25 PM

Italian-Style Salad (you can really eyeball the amounts for this one) 2 parts cooked (but cold) green beans 1 part chopped/diced tomatoes 1 part chunks of mozzerella 1 tbs basil 2-3 tbs Italian dressing Mix together. Serve cold. Pretty tricky huh?

Posted by: CelticRose 29-Mar-2006, 12:04 AM

Hey celticfire! Thanks so much!

Posted by: CelticRose 29-Mar-2006, 12:14 AM

Meatloaf for two Saucy Meatloaf You will need 1/4 cup Dijon mustard, 3 tablespoons honey, 1 pound ground beef, 1/2 cup bread crumbs, 1/3 cup chopped onion, 1/4 cup water, 1/4 teaspoon black pepper and 1 lightly beaten egg white. Heat oven to 350F. Combine meat, bread crumbs, onion, water, pepper and egg white. Mix lightly, but thoroughly. Shape mixture into a loaf and place in a loaf pan. Bake for 30 to 35 minutes, or until no longer pink and juices run clear. While meatloaf bakes, combine mustard and honey. Spoon half over meatloaf for final 10 minutes of baking. Serve the other half on the side. Serving Suggestions Reduce fat by using ground turkey instead of beef. Add fiber by using wheat germ in place of the bread crumbs. Add color by using green onion instead of yellow onion. Prepared honey mustard (1/4 cup) may be used in place of the sauce recipe. Side Dishes White rice with one tablespoon of fresh parsley mixed in makes a good complement to meatloaf. Steamed Brussels sprouts are a good vegetable dish to complete this "comfort" meal. Use fresh or frozen, microwave or stove top steam until just cooked.

Posted by: Shadows 01-Apr-2006, 08:49 AM

Recipe Name: SPECIAL CORNISH HEN Category: POULTRY Serves: 2 SOURCE SHADOWS - MY OWN RECIPE 10 Clove garlic, peeled 1/2 Large onion, chopped 1 Tblsp red wine 2 Tblsp olive oil 1 1/2 Tblsp rosemary, dried, crushed 1/8 Tsp. rubbed sage 1 Tsp. seasoned salt 1/2 Tsp. lemon pepper 1 Slice bacon, chopped and sweated 1 cornish hen 1 Whole jalapenos, chopped fine salt and pepper to taste 2 Tblsp butter, melted This is a very rich dish. Garlic lovers sing it's praise. Pre heat oven to 350o F Mix the vegetables,wine, herbs, and oil together in a bowl. Chop and sweat the bacon in a cast iron skillet, add to vegetable mixture grease and all. Salt and pepper to taste. Stuff the hen with this mixture and sew closed. Salt and pepper the stufffed hen well. Place hen on rack in shallow oven proof pan*. Brush with melted butter. Roast for 1.5 to 2 hours, basting often, until juices run clear or instant read thermometer reads 180 o. Allow to sit for 10 minutes before serving. Cut hen in half lengthwise and serve with the stuffing. Recommended side dishes: Rouqfort Green Beans Candied Dill Carrots *This can be cooked at camp in a dutch oven with coals ( majority of coals on lid). Place hen on heat proof plate set on bottle caps or small stones to keep off the bottom of oven. Add water to bottom of oven to just cover; keep water level constant; test for doneness after 1.5 hours. To cook on grill, use indirect heat and turn often.

Posted by: CelticRose 01-Apr-2006, 08:22 PM

Ham and Asparagus Pasta Ingredients: 3/4 pound asparagus, fresh or frozen (10 oz. pkg.) 32 ounces canned stewed tomatoes, cut up 1 tablespoon dried parsley flakes 1/2 teaspoon dried crushed basil 1/2 teaspoon dried crushed oregano 1/8 teaspoon ground red pepper, (optional) 1 cup evaporated skim milk 10 ounces multicolored pasta 6 ounces lean cooked ham, cut into bite size strips 1 cut into strips green or red bell pepper grated Parmesan cheese, (optional) Preparations: Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil. Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables. To serve, place pasta mixture on a serving platter. Spoon the sauce over the pasta. Serve with Parmesan cheese, if desired. Serve at once. Save leftovers for lunch the next day. Makes 4 Servings.

Posted by: capttrk1 02-Apr-2006, 04:38 AM

My wife and I are at the point in life where we to ,are going from a family of 6 to many a night just the 2 of us now that the kids are grown and on the go.We have alot of trouble downsizing our meals.If I make cornbeef and cabbage and we have alot left over like this past St.Pats day we will change the left overs to a different meal. What to Do with extra cornbeef Make Rubin sandwichs WOW changed not only the meal but the country .Ireland to Brooklyn NY in 10 mins .Fast trip . What you need: Good seeded RYE bread, Sourkraut . The leftover cornbeef ,Swiss cheese, and some horseradish, or spicy brown mustard. Cut your cornbeef into thin slices and then on a microwave plate place a nice stack of the meat ,next put your sourkraut on top . This is where I mix a dash of Horseradish into the Kraut to " Kick itup a notch" Thanks Emril . Then on top I put the Swiss cheese. Take your bread and toast till golden brown ,this will prevent it from getting soggy. Heat the meat and all in the microwave untill the cheese melts down. take it out put ont the bread , Goes great with a cold beer and baseball .

Posted by: Shadows 02-Apr-2006, 08:52 AM

QUOTE (capttrk1 @ 02-Apr-2006, 06:38 AM) My wife and I are at the point in life where we to ,are going from a family of 6 to many a night just the 2 of us now that the kids are grown and on the go.We have alot of trouble downsizing our meals.If I make cornbeef and cabbage and we have alot left over like this past St.Pats day we will change the left overs to a different meal. What to Do with extra cornbeef Make Rubin sandwichs WOW changed not only the meal but the country .Ireland to Brooklyn NY in 10 mins .Fast trip . What you need: Good seeded RYE bread, Sourkraut . The leftover cornbeef ,Swiss cheese, and some horseradish, or spicy brown mustard. Cut your cornbeef into thin slices and then on a microwave plate place a nice stack of the meat ,next put your sourkraut on top . This is where I mix a dash of Horseradish into the Kraut to " Kick itup a notch" Thanks Emril . Then on top I put the Swiss cheese. Take your bread and toast till golden brown ,this will prevent it from getting soggy. Heat the meat and all in the microwave untill the cheese melts down. take it out put ont the bread , Goes great with a cold beer and baseball . I can say we are in the same boat friend... we have gone from 8 to 3 at home! The recipe processor I suggested to Celticrose works real well down sizing recipes... I like Rubens and have our recipe somewhere here in the forums.

Posted by: Shadows 02-Apr-2006, 02:23 PM

My favorite cheese and meat club has just sent me this link... funny it is recipes for 2... http://www.igourmet.com/shoppe/prodview.asp?cat=1&subcat=tapas&prod=2217&source=enews

Posted by: stoirmeil 03-Apr-2006, 09:29 AM

This isn't a recipe so much as a strategy. I started doing it when I got really busy with work and school one year, and I keep it up most of the time now as a habit. So it fits for any number of people. You need to devote one Saturday every month or six weeks -- less often if you have a really big freezer. (It can make for a nice day with a lot of time for talk that you may not usually have, if you do it together.) Shop for a big variety of meats, fish, poultry and seafood that you like. Plain cook them all (broil, bake, sautee) without seasoning or salt, leaving them somewhat underdone. (Or freeze the smaller cuts raw. I do that with salmon steaks, for example.) Divide in one or two-serving portions, wrap well, and freeze. Then, you keep all manner of frozen veggies too, the fancy mixes and the plain staples like corn, peas, and string beans, and especially keep all manner of pre-prepared sauces (make and freeze, or buy), different cheeses if you want to go that way, and all the herbs and seasonings you like. (I really go nuts with all kinds of ethnic spices.) Then you have all the raw materials ready for any size meal you want, or for each person to have what he'd like, and it takes very little preparation time. (You can plan leftovers from this or not.) Not quite as good as fresh every time, but much better than leftovers, and very flexible. I usually go get a pint or two of brown rice at the local Chinese takeout to go with it, since rice does not freeze well.

Posted by: Shadows 08-Apr-2006, 06:52 AM

This was the Fugal Gormet's philosophy also except he would pre make meals once a week or month, my wife and I used this when we were raising our 6 kids... saves a lot of time during the week. If you have one of those vaccum sealer things you can store these pre made foods long too.

Posted by: CelticRose 08-Apr-2006, 08:09 AM

You know Stormeil and Shadows? I used to do exactly this. I would devote Saturday's to cook all day long and store meals in the freezer. Then my back became progressively worse where I could no longer stand on my feet for 5 minutes without intense pain. So now I just cook a different meal every two days that I know is going to be fresh for hubby and I don't have to stand in the kitchen for hours. But it all is the best way to go, if you can do it. Spend the weekends making meals for the week? It was great! Btw, I have tried many of the recipes that others have shared in here and they have been really terrific! Thanks so much everyone.

Posted by: Shadows 09-Apr-2006, 05:36 AM

Here is one of my own breakfast creations for 2: Breakfast can be creative too! Recipe Name: SKILLET BREAKFAST - SHADOW'S Category: BREAKFAST Serves: 2 SOURCE SHADOWS 2 Large potatoes, 1 inch cubes 6 Slice bacon, thick sliced, cut into short julienne strips 1/2 Small jalopeno pepper minced fine 1/8 Tsp. Onion powder 1/4 Tsp. Garlic powder 1 Large Egg lemon pepper, salt, ground red pepper and black pepper to taste olive oil corn oil 1/3 to 1/2 Cup Cheese, shredded, use your favotite kind Place oils into a large chefs pan to cover bottom of pan by about 1/4 inch and heat over medium high heat ( 5 on an electric stove ). Add potatoes when oil is hot. Test oil by dropping in one potato cube, if it begins to sizzle and cook immedietly the oil is hot enough. Keep watch on your oil so it does not burn. After potatoes have begun to cook ( about 5 minutes ) add the bacon, seasonings and minced pepper. Turn and stir often. When bacon is almost crisp, add the egg and stir and turn to mix in. When egg is cooked turn off the heat and add the cheese on top, let sit until cheese melts. Serve while hot with toast and your favorite breakfast drink.

Posted by: gaberlunzie 13-Apr-2006, 08:19 AM

FRANKFURTER GRUENE SOSSE - FRANKFURT GREEN SAUCE This is a dish which is traditionally made for Good Friday or the day before Good Friday. It's a sauce with many green herbs, so this is where the name comes from.... INGREDIENTS: parsley, one bunch chives chervil cress pimpinelle sorrel (MUCH OF IT!) borage 4 eggs 4 small potatoes 100 grams of sour cream 100 grams of curd 125 grams of yogurt 2 cloves garlic (optional) 1 tablespoon mustard Juice of one lemon salt and pepper METHOD: Boil eggs hard. Pick and wash herbs and cut them very finely. Mix the curd with the yogurt, add salt, pepper and mustard then lemon juice. Mix with the herbs. Let the eggs cool, then cut them into small pieces and add them to the herb mixture. Boil potatoes in their jackets and serve them with the sauce while they are still warm. Serves 2.

Posted by: CelticRose 13-Apr-2006, 03:07 PM

Thanks everyone! I have really appreciated your recipes as I have tried many on here and they were all so delicious and hubby has appreciated them muchly cause he doesn't have to eat left-overs now! Keep em coming!

Posted by: stoirmeil 13-Apr-2006, 04:19 PM

QUOTE (gaberlunzie @ 13-Apr-2006, 09:19 AM) FRANKFURTER GRUENE SOSSE - FRANKFURT GREEN SAUCE This is a dish which is traditionally made for Good Friday or the day before Good Friday. It's a sauce with many green herbs, so this is where the name comes from.... Oh, this sounds incredibly good! It's kind of like a tart pesto. I can imagine what it's like, because I like to use sorrel when it's new in the spring too. This is a real traditional "spring cure" kind of food, after the long winter in the old days, when everyone has been dying for something really fresh. I think, if one doesn't mind a little brisk bitter in with the sour, I'd add some fresh dandelion greens in there too. I love them -- and they are so healthy!

Posted by: gaberlunzie 13-Apr-2006, 04:47 PM

Oh, dandelion is fine, too! I love to use it in early spring! Not everyone likes the taste of it, so it's not in the "traditional" recipe but it fits in well. For the "Frankfurter Gruene Sosse" you should make sure that you have 6 - 7 different green herbs handy that go together well. So the taste it of varies with the herbs you use. We love this dish; it's very healthy, very refreshing, too ... and I can go out and collect what nature has grown for me!

Posted by: Shadows 13-Apr-2006, 05:04 PM

This is for 4 but the leftovers are good for lunch the next day... in my house it is a meal for 2 LOL! Recipe Name: BALSAMIC MARINADED SIRLOIN AND ASPARAGUS Category: BEEF Serves: 4 AN ELEGANT DINNER FROM THE GRILL. 1 bonele beef top sirloin steak cut 1-inch thick (about 1-1/4 lbs.) 1 lb. fresh asparagus trimmed 1/4 cup balsamic vinegar 2 Tbsp. olive oil 1 Tbsp. chopped fresh basil 1 1/2 tsp. Dijon-style mustard 1 clove garlic crushed 1/2 tsp. sugar 1/2 tsp. salt 1/8 tsp. pepper In a small bowl, combine vinegar, oil, basil, mustard, garlic and sugar to make marinade. Place steak and 1/3-cup of the marinade in a sealable plastic bag. Close bag securely, turn to coat steak and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade. Meanwhile, bring 1-inch of water to a boil in a large skillet. Add the asparagus and reduce heat to medium-low. Cover and cook 2-3 minutes or until asparagus is just crisp-tender. ( I personally would place a steamer basket over the boiling water and stem, less soggy ). Drain asparagus and combine with the reserved marinade tossing to coat. Remove the steak from the marinade and discard the marinade. Place steak on grid over medium, ash-covered coals. Grill uncovered for 17-21 minutes for medium rare to medium doneness, turning occasionally. During the last 3 minutes of grilling, arrange asparagus on grid around the steak. Grill 3 minutes, turning once. Season steak and asparagus with the salt and pepper. Carve steak crosswise into slices and serve with the asparagus.

Posted by: Shadows 17-Apr-2006, 05:00 PM

Have leftover Easter ham? Try this one: Recipe Name: HAM WITH NOODLES (SCHINKENNUDELN) Category: PASTA Serves: 2 3/8 Pound Fresh egg noodles 1/4 Pound Ham, diced Each Salt 1/2 Cup Sour cream 1 1/2 tb Grated Swiss cheese Each -(Emmentaler) 1/2 tb To 2 tb butter 1 tb Bread crumbs This is one of the most popular German casseroles, especially south of the Main Line. Preheat the oven to 350 degrees F. Cook the noodles in salted water and drain; they can also be left over from the day before. Fill a souffle pan with alternate layers of ham and noodles; salt lightly and put some of the sour cream and some grated cheese over each layer. The top layer should consist of noodles. Dot with little bits of butter and sprinkle with bread crumbs. Bake in the oven for about 30 minutes. Variations: This version of the recipe comes from Swabia; feel free to increase the proportions of the costlier ingredients (ham, butter, sour cream) as your fancy dictates. In another version of this casserole, the ingredients are all mixed together in one bowl, along with 3 eggs, the souffle pan is well greased with butter (always recommended), and the contents of the bowl transferred to the pan, the proceed as described above. Makes 4 servings. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92

Posted by: Shadows 17-Apr-2006, 05:02 PM

Here is another that is for 4, but the leftovers freeze well. : Recipe Name: CALDO GALLEGO Category: STEW Serves: 4 2 cups White beans (canned) 1 cup Chicken cooked 1 cup Chorizo (or kielbasa) sausage sliced 1 cup Ham diced 1 Onion diced 1 1/2 teaspo Garlic minced 2 Potato large dice 1 cup Cabbage sliced 2 cups Kale sliced 2 Turnip peeled and diced 3 cups Chicken broth Salt and pepper to taste Add all ingredients to a large soup pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender (about 50-60 minutes). Serve warm with a loaf of hearty bread.

Posted by: gaberlunzie 18-Apr-2006, 05:27 AM

EASY GARLIC CHICKEN BREASTS Ingredients: 1/4-cup lime juice 1/4-cup olive oil 1-tbsp. minced garlic 2-boneless, skinless chicken breasts salt and pepper Method: In a medium bowl, whisk together the lime juice and olive oil. Season with salt and pepper generously, and add chicken, making sure it is well-coated with the marinade. Marinate chicken, covered in fridge for at least 3 hours and preferably overnight. Preheat oven to 400ºF. Remove chicken from marinade and discard marinade. Arrange chicken breasts in a shallow baking pan. Season with salt and pepper. Roast for 25-30 minutes or until chicken is cooked through and the juices run clear when you prick it with a fork. Serve with salad of the season and fresh bread. Serves 2.

Posted by: gaberlunzie 18-Apr-2006, 05:40 AM

SCALLOPED POTATOS AND LEEKS Ingredients: 9 ounces pared all-purpose potatos, very thinly sliced 1/2 cup thoroughly washed sliced leeks 1 1/2 ounces Swiss cheese, shredded 1/8 tsp each salt and white pepper 1/2 cup canned ready to serve chicken broth olive oil or Preheat oven to 400 F. Put olive oil in a pie plate and arrange half of the potato slices in plate. Top with half of the leeks, half of the cheese, the remaining potato slices, and the remaining leeks. Sprinkle with salt and pepper and then top with remaining cheese. Pour broth evenly over cheese and bake until potatos are tender, 20 minutes at least. Serves 2

Posted by: Shadows 14-May-2006, 06:30 AM

Sometimes down sizing a recipe to one for 2 is not good...roasts are one of those times... There are many things one can do with leftover roasted meat... We make stir fry from beef and pork... barbeque or stew.... meat pies can be made with leftover poultry or red meats... These things do not make leftovers seem as leftovers. When a recipe calls for a certain meat ingredient you can substitute already cooked for the raw... just cut back some on the cooking time.

Posted by: CelticRose 17-May-2006, 01:58 AM

Tamale pie topped with spoonbread 6 ounces of spoonbread 1/4 cup green onions 2 TLB of chopped green pepper 1/2 clove of garlic...crushed 1/2 cup of chopped canned tomatoes 1/2 cup of kernal corn 1 tsp of chili powder 2-1/2 TBS of cornmeal 1/4 tsp of salt 1/2 cup of milk 1 egg white 2 TBS of shredded chedder cheese. cook meat and mix all ingredients. Microwave on high for 5 minutes

Posted by: Shadows 17-May-2006, 04:52 PM

Rose I don't want to seem ignorant, but what meat? You do not have any listed.

Posted by: gaberlunzie 27-May-2006, 08:45 AM

LEMON CHICKEN SALAD Ingredients: 2 small boneless, skinless chicken breast halves (6 ounces total) 1/4 cup lemon juice 1 teaspoon lemon-pepper seasoning 1 tablespoon olive oil or cooking oil 2 tablespoons honey 2 tablespoons coarse-grain brown mustard or Dijon-style mustard 2 teaspoons lemon juice 3 cups torn mixed greens 1 cup chopped, seeded cucumber 1 medium tomato Method: 1. Place chicken in a plastic bag in a deep mixing bowl. Pour lemon juice over chicken in bag. Close bag and turn chicken to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning bag occasionally. Drain chicken, discarding lemon juice. 2. Sprinkle both sides of chicken breast halves with lemon-pepper seasoning, pressing into surface. 3. In a medium skillet cook chicken in hot olive oil or cooking oil over medium heat for 8 to 10 minutes or until chicken is tender and no pink remains, turning often to brown evenly. Remove from skillet. Cut chicken across the grain into 1/2-inch-wide strips. 4. Meanwhile, for dressing, in a small bowl stir together the honey, brown or Dijon-style mustard, and lemon juice. Set aside. 5. Divide mixed greens, cucumber, and tomato between 2 individual salad bowls or plates. Arrange the hot chicken strips atop the greens and vegetables. Serve with the dressing. Makes 2 servings. Suggestion: For a light and refreshing meal, serve soft breadsticks, and icy glasses of lemonade with this salad.

Posted by: CelticRose 27-May-2006, 05:58 PM

QUOTE (Shadows @ 17-May-2006, 05:52 PM) Rose I don't want to seem ignorant, but what meat? You do not have any listed. Oops! Forgot to include that! 1 lb or less of ground meat or ground turkey.

Posted by: gaberlunzie 31-May-2006, 03:19 PM

PAELLA-STYLE BROWN RICE AND CHICKEN Ingredients: 4 chicken drumsticks or thighs, or 2 chicken legs, or 1 whole medium chicken breast, halved lengthwise (about 12 ounces total) 1 tablespoon olive oil or cooking oil 1 small onion, cut into thin wedges (1/2 cup) 1/4 cup sweet red, yellow, or green pepper cut into 1/2-inch squares 1 clove garlic, minced 1 8-ounce can stewed tomatoes 3/4 cup water 2/3 cup quick-cooking brown rice 1 teaspoon instant chicken bouillon granules 1 teaspoon chili powder 1 cup loose-pack frozen peas, thawed 1/4 cup plain yogurt or dairy sour cream Method: 1. If desired, remove the skin from the chicken. Rinse the chicken and pat dry. In a medium skillet cook the chicken, uncovered, in hot olive oil or cooking oil over medium heat for 15 minutes, turning to brown evenly. Remove the chicken from the skillet, reserving the drippings in the skillet. 2. Add the onion, pepper, and garlic to the drippings in the skillet. Cook and stir till the vegetables are tender but not brown. (Add more oil, if necessary.) Drain excess fat from the skillet. 3. Add the undrained tomatoes, water, rice, bouillon granules, and chili powder to the vegetables in the skillet. Bring to boiling, scraping up any browned bits. Add chicken pieces. Reduce heat; cover and simmer for 20 to 25 minutes or till chicken is nearly done. 4. Sprinkle the peas over the rice-chicken mixture. Cover and cook about 5 minutes more or till chicken is tender and no pink remains and rice is tender. Dollop with yogurt or sour cream. Makes 2 servings.

Posted by: CelticRose 02-Jun-2006, 05:08 PM

Wanted to add one of my Mexican recipes. Green Chilie Enchiladas for two. 6 corn tortillas broken up 1 cup of milk 1 can of cream of chicken soup 1 small can of chopped green chiles 1/2 cup chopped green onion 1 cup of grated cheese (sometimes I use more) Apply corn tortillas with cheese and onions at the bottom of a greased casserole dish (8x8). Mix together soup, milk and green chiles. Pour over top, apply shredded cheese and keep layering with tortillas, cheese and onions and that soup mix till cheese on top. Apply green onions on top as well. Cook for 30 minutes at 350. Serve with hot sauce on top and charro beans on the side.

Posted by: CelticRose 03-Jun-2006, 06:28 AM

CHILI CHICKEN RECIPE for 2 Category: CHICKEN Serves: 2 4 oz medium noodles 1/8 cup chopped onion 1/2 TBL margarine 1 each 10-1/2 oz cans condensed cream of mushroom soup 1 oz can chopped pimento 1 1/2 oz diced green chilies. canned 1 cups of diced up chicken or turkey 1/2 cups grated cheddar cheese plus 1/8 of a cup more cook noodles as directed -- drain In large skillet cook and stir onion and butter until tender. Stir in soup, pimento and chilies In a 1 or 2 qt greased casserole dish: layer 1/2 noodles/ 1/2 chicken season with salt and pepper top with 1/2 soup mixture 1/2 cheese repeat layers. bake uncovered 45 minutes at 350! This is a terrific recipe and my hubby's favorite! Hope you enjoy too!

Posted by: gaberlunzie 03-Jun-2006, 09:21 AM

I love chicken and so I'm always looking for new recipes including it. This one sounds very good; it's on my "to-do" list now !

Posted by: Shadows 09-Dec-2006, 08:05 AM

Came up with this recipe for last nights late dinner. Let me know if you try it and what you think of it. Recipe Name: CHICKEN IN THE GRASS Category: POULTRY Serves: 2 SOURCE SHADOWS For the chicken: 4 Each Chicken breast tenders 1 Tsp. kosher salt 1 Tblsp black pepper 1 Tsp. season salt 1 Tsp. garlic powder 1 Tsp. onion powder 3/4 Cup beer 1 Tsp. tabasco sauce 1 Tsp. liquid smoke 1 Tblsp butter 2 Tblsp bacon grease 2 Ounce potato chips, crumbled For the Spinach: 5 Ounce spinach, fresh whole leaf, washed 3 Clove garlic , medium sized, chopped fine 1 Medium yellow onion, sliced very thin 1 Tblsp butter 1 Slice smoked bacon, chopped 1 Tblsp balamic vinegar salt and pepper to taste Rinse the chicken tenders in water and pat dry. Place in a zip lock sandwich bag. Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. Marinade for at least 30 minutes. When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat. Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade. Quick fry the tenders until done. Remove from skillet and keep warm between two dinner plates. Wash spinach and shake dry. Slice onion very thin. Chop garlic fine. Chop bacon. Add butter to fats remaining in skillet. Place onion , garlic, and bacon in skillet and saute until golden. Add spinach. Stir and mix until the spinach starts to wilt. Add the balsamic vinegar. Add the reserved marinade to the spinach mixture and continue to cook and stir. Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes. Remove spinach to dinner plates and top with the chicken tenders. Add salt and pepper to taste. Serve hot. This recipe doubles well.

Posted by: Ceciliastar1 09-Dec-2006, 07:40 PM

These recipes all look really good. I'm still in a pickle though! haha. My husband and I are newlyweds so I'm of course still in the experimental stage as to what we both like to eat and so far not so good! haha! We're also on a very tight budget. Some of these recipes look like something I would make on a special occasion. Our budget is so tight that we pretty much eat pasta all the time. But it's not just the budget it's also the fact that I'm still experimenting and the fact that our work schedules are always so crazy that we only tend to be able to eat one meal together and normally it's a late night dinner that we cook together after work. So my question to everyone is if there are any quick, cheap, tasty recipes that don't includ a lot of expensive meat? I think that this is going to be a fun challenge! haha! We have a couple of differert cookbooks. We have two Rachel Ray books and I think we have the Betty Crocker cooking for two books. The problem with those is that again the meals are expensive to cook and the ones that I have cooked from those the hubby and myself don't like. We like simple meals. Anyway if anyone has any good recipes send them my way! Thanks!

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