Posts Tagged ‘cooking for 2’
I have a confession. Fans + lovers of ricotta cheese look away because you will not find any in this lasagna recipe (sorry not sorry).
When I think of lasagna, a huge pan full of pasta, marinara and lots and lots of cheese come to mind. But honestly it’s just as easy to make for one or two people. Your best friend in this one will be a bread loaf pan.
For whatever reason when I was grabbing ingredients I needed for this recipe, I could only find no-cook lasagna noodles that were gluten free and made from rice. I decided to go for it.
I promise you won’t know the difference in texture or even taste so give it a try if you can find them! The noodles didn’t cook in certain areas around the edges but I’m certain that’s a quick fix with a hot water bath for 15 minutes before I assemble (the instructions on the rice noodles said not to soak in a bath before…perhaps another lesson in listening to my gut!).
As with most of my recipes, I’ll note a few spots where your differences in taste could replace what I’ve used. This is not baking folks! If you must have ricotta, use it! Vegetarian? No problem! Skip the ground turkey + use sliced mushrooms + ground carrots instead! Just don’t skimp on the cheese + do not use the fake stuff. Please!
Here’s what you’ll need: || Read more
A few days ago I made some kale + basil pesto and decided I’d use it again in a quick dish for dinner. I’m a huge fan of seeing what form of pasta is in my pantry and what leftover veggies I have in my fridge and making a meal out of them, especially when I’ve just come home from work and I’m starving!
This combo is a good one, so if you’re feeling like a trip to the store is needed, stick to the recipe. The 1 full cup of kale may seem like a lot but the nutritional benefits would tell you the more the merrier. Otherwise, send me your versions! I’d love to share them on my blog.
This makes about 2 servings, perfect leftovers for lunch at work the next day! || Read more
This dish was a good start and I thought I’d share the recipe along with some mix-in options (meat lovers rejoice!) because honestly, there’s always room for improvement especially with a quick-fix dish like this one.
The sweet mini peppers are usually found in a package or bag but you could substitute them for a favorite bell pepper if you wanted. Honestly these little guys pack a nice, sweet contrast in this dish. They’re worth a try! || Read more
This is another one of those dishes where it came down to what ingredients I had around. I had just grabbed a huge thing of organic baby spinach at the grocery store and had a bag of orzo pasta and thought why not put a fried egg on top? Quick, easy and pretty damn tasty! For added protein, you could add a serving of sunflower nuts (¼ cup is 7g of protein). I buy the roasted, no salt package you can find in most grocery stores.
You’ll need your microwave rice/pasta cooker and something to fry up your eggs.
Makes 2 servings || Read more
This recipe was shared with me and originally called for drumettes. Chicken drummies are hard for me to find and usually gross me out when I do find them in the store so, I opted for organic chicken thighs.
Best served over a portion of brown rice (note: if you’re using the microwave rice cooker, the brown rice will take a while, 20-30 minutes, if you’re not using instant rice).
Serves 2-3 people
What you’ll need:
- 5-6 chicken thighs
- 2-3 garlic cloves, minced
- 1 cup of crushed pineapple and the juice
- red pepper flakes
- ½ cup of honey
- ¼ cup low sodium soy sauce
- 1 tablespoon olive oil
In your 2.5 quart crock pot, place your chicken thighs at the bottom. In a small bowl, mix together the rest of the ingredients, making sure to blend really well to incorporate the honey. Pour over the chicken thighs and cook on low for 6 hours. The chicken should easily fall apart to be shredded and served over brown rice.
**I used diced pineapple, but honestly it didn’t do anything for this recipe but make weird tasting pineapple. I think if you use crushed pineapple along with some extra pineapple juice, it’ll be much better!**
I’m on a constant and what seems like a never-ending search to find the perfect meatball recipe. I don’t know what it is, but this challenge is one I don’t take lightly. Blame it on Oregano’s meatballs. I’ve come up with short-cut recipes, no-egg recipes, 100-ingredient recipes (almost an exaggeration) but, I’m still searching.
I had a ½ lb. of ground turkey left over from some turkey chili I made last week that needed to be used up. It was time to give the search another shot. I ran across Chef Huda’s Italian Turkey Meatball recipe. The ingredients were simple and so I gave it a swing using what I had available.
The recipe calls for breadcrumbs which isn’t something I always have on hand. I used my Ninja food processor (I link to a model similar to the one I own) and the ends of a loaf of wheat bread and pulsed them a few times until they looked like soft bread crumbs. Works for me!
The meatballs turned out tender, well seasoned and were perfect with marinara and pasta.
Next time I’ll make sure to dice my onion smaller and sauté with the garlic before adding to the rest of the mixture.
Makes about a dozen meatballs
Chicken thighs are my go-to lately when it’s time to try a crockpot chicken recipe and really only for the fact that they tend to be cheaper than chicken breasts. With only a few ingredients, 5-6 hours and your crock pot this dish is an awesome quick dinner you can put together. || Read more