Here is a quick and easy meal and clean-up is a breeze. This is a one-pan meal. All you need is sausage, pepper, onion, and mushrooms. A little garlic and olive oil too! It takes 30 minutes to fix. You can serve this alone or add some potatoes, rice, or pasta. Cooking for one can be fun.

Ingredients: 2 sausages, 1 red bell pepper, 1 onion, mushrooms, garlic, olive oil, thyme, garlic powder, Trader Joe’s 21 seasoning salute

Directions: Rinse and cut off the top of your red bell pepper and deseed. Cut in half and save half for another use. Cut the other half into bite-size pieces. Cut your onion in half and save the other half. Cut the other half into bite-size pieces also. I bought sliced mushrooms, but slice them if you didn’t. Cut your sausages into bite-size pieces. Place the veggies and sausages in a medium size bowl. Add some thyme, garlic powder, and Trader Joe’s 21 seasoning salutes. Add some olive oil to the bowl. Press two garlic cloves in the bowl and toss them all together mixing well. Line a cookie sheet with aluminum foil. Spread the mixture onto the prepared cookie sheet. Bake at 350 degrees for 25 minutes. Once done, serve and enjoy. Clean-up is easy, just roll the aluminum foil and toss. Serve with pasta, potatoes, or rice or just enjoy as is. Cooking for one can be fun.

I bought a package of organic chicken thighs at Costco and thought it would be fun to cook them up in a cream sauce and add spinach. This will make a one-pan dinner so cleanup is easy. Although, I decided to also have some smashed potatoes with my chicken so I whipped those up too. It was quick and easy. Cooking for one can be fun.

Ingredients: 1 package of organic chicken thighs, 4 red potatoes, 1 shallot, 2 cloves garlic, 1 cup low sodium chicken stock, 8 oz heavy whipping cream, 1 package spinach, cumin, garlic powder, onion salt, and paprika. Seasoning for smashed potatoes; garlic powder, black pepper, Trader Joes 21 seasoning salute. Seasoning for sauce; tarragon, poultry seasoning

Directions: Bring your potatoes to a boil and cook till soft. Meanwhile, pat your chicken thighs dry. Then rub on both sides with cumin, garlic powder, onion salt, and paprika. Pour some olive oil into a large frying pan. Once heated add your chicken thighs and cook till brown and cooked through. While the chicken is cooking remove your potatoes and smash them with a fork. Smash lightly so that they stay in one piece. Some pieces will break off but they should stay mostly in tack. Place the potatoes in a bowl and toss with olive oil and garlic powder, black pepper, and Trader Joe’s 21 seasoning salute. Place the tossed potatoes in your air fryer and fry for 10 minutes till crisp. Chop your shallots and garlic. Once your chicken thighs are cooked, remove them from the pan. Melt 1/2 stick of butter in the same pan. Saute your shallots and garlic in the butter. Squeeze 1/2 lemon for a nice tangy taste into your pan. Season with 1 tsp tarragon and 1/2 tsp poultry seasoning. Add one cup of low-sodium chicken broth. Stir in heavy whipping cream. Place your chicken thighs back into the pan and add your spinach. I used the whole package of spinach. Stir until the spinach wilts and the chicken is heated through. Enjoy with the smashed potatoes. Cooking for one can be fun.

This did make a big batch, however, you can freeze it in two containers for two more meals. I love going to the freezer and pulling out a quick meal when I am tired or just lazy. You can also just cook enough chicken for one and save the other cooked chicken for a different meal. You can also freeze your extra sauce if you decide to do this. Cooking for one can be fun.

Here is a quick and easy meal to make in 30 minutes. Recently I discovered pesto rice, and I love the flavor and the aroma. I had saved breadcrumbs from a previous dish, so they were already seasoned with garlic powder, basil, oregano, and Italian seasoning. You can add a veggie to this meal to make it more complete and healthy. I did cook two cutlets and plan on using the other one for a sandwich later. Cooking for one can be fun.

Ingredients: 2 chicken cutlets, 1/2 cup basmati rice, 1/4 cup pesto, breadcrumbs, garlic powder, oregano, basil, Italian seasoning, olive oil

Directions: Coat your chicken cutlets in seasoned breadcrumbs. In a small saucepan add 1 cup rice and 1/4 cup pesto and bring to a boil. Add some olive oil to your frying pan and heat. Once the water comes to a boil, add your rice, reduce the heat, and cover. Cook for 20 minutes. In your frying pan, add your chicken cutlets. Cook till nice and brown and cooked through. Serve with your pesto rice. Cooking for one can be fun.

Chicken Parmesan is quick and easy to make. All you need is organic chicken cutlets, pasta sauce, pasta, cheese, and breadcrumbs. Of course, seasoning too. I used gouda cheese but mozzarella is good too. There are usually 4 cutlets in a package. I cooked two for this dish so I could enjoy one later on in the week. I coated the remaining two in the leftover breadcrumbs and will cook those up at a later time. Cooking for one can be fun.

Ingredients: 1 package organic chicken cutlets, 1/2 jar of your favorite pasta sauce, (I used Classico roasted tomato and garlic sauce), pasta, (spaghetti or fettuccine), gouda cheese, parmesan cheese, breadcrumbs, garlic powder, garlic & herb Italian seasoning, basil, oregano.

Directions: Season your breadcrumbs with garlic powder, garlic & herb Italian seasoning, basil, and oregano. Mix well. Heat some olive oil in a frying pan. In a small saucepan pour 1/2 of the pasta sauce and heat on low. Start your pasta water and bring it to a boil. Coat your chicken cutlets in the breadcrumbs and add to your frying pan. Fry your chicken till brown and cooked. Cook your pasta. Place slices of gouda on your chicken breast and cover, and turn off the heat. Drain your pasta. Place one chicken breast on your plate with some pasta and cover it with the pasta sauce. Cooking for one can be fun.

On those cold winter nights soup is always so warming and comforting. I made one of my favorite homemade potato leek soups that is very comforting and warming. You can make this in less than 30 minutes. I only used 1/2 box of chicken broth so it wouldn’t make too much because cooking for one can be fun. It still made enough for two meals. You can make a quesadilla or a grilled cheese sandwich to go along with this soup, however, the soup is also excellent alone. Cooking for one can be fun.

Ingredients: 1 russet potato, 2 leeks, 1 stick of butter, 1 cup milk or heavy cream, 1/2 box of organic chicken broth, 2 cloves garlic, sour cream

Directions: Melt 1/2 stick of butter in a large pan. Cut off the top and bottom of the leeks. Slice down the middle and remove the outer leaves and rinse. Slice and place the leeks in the pan with the butter and saute till soft. Season with salt-free Dash and pepper. Press two cloves of garlic into the pan. Keep sauteing till soft. Peel and dice your potato and add to the leeks. Season with 21 seasonings salute from Trader Joe’s and a little more salt-free Dash and pepper. Add the chicken broth and bring it to a boil. Boil until the potatoes are soft. Place the soup in your blender and puree. Pour back into your large pan. Add 1/2 stick of butter, milk, and a large spoonful of sour cream. Stir and heat through. Serve. Cooking for one can be fun.

This pasta dish is easy, quick to make, and healthy. If you don’t want to do carbs you can make zucchini noodles and make this healthy. I added Greek olives and feta cheese and of course garlic. The aroma from this dish was so delectable too. This dish takes about 20 minutes to make basically the time it takes to boil the water and cook the pasta. Cooking for one can be fun.

Ingredients: Fettuccini pasta, 8 cherry tomatoes, a large handful of spinach, 8 Kalamata olives, 2 cloves garlic, feta cheese, parmesan cheese, olive oil, white wine, Italian seasoning

Directions: Start your pasta water and bring it to a boil. In a large frying pan add some olive oil. Slice your cherry tomatoes in half and add to the frying pan. Saute. Press two cloves of garlic into the pan with the tomatoes. Season with a generous amount of Italian seasoning. Slice the kalamata olives and add to the pan. Pour white wine to cover the bottom of the pan. When cooking for one, just cook a small circle of pasta. Add the pasta to your boiling water. While the pasta is cooking add a generous amount of spinach covering the pan. Stir. When the pasta is done toss it into your tomato mixture. Add some feta cheese and toss. Serve and top with parmesan cheese. Cooking for one can be fun.

Recently I bought a russet potato with the idea to make a stuffed baked potato, instead, I decided to make mashed potato and gravy. I had some Wondra flour in the pantry and milk and in the freezer, I had some broccoli and a pork loin. This meal is not difficult to make, however, it did take close to an hour to complete. So pour yourself a glass of wine and enjoy cooking for one can be fun.

Ingredients: 1 pork loin, 1 russet potato, broccoli, milk, butter, olive oil, Wondra flour, tarragon, smoked paprika, garlic powder, salt-free dash, and black pepper.

Directions: Heat some olive oil in a frying pan. Season both sides of your pork loin with tarragon, smoked paprika, garlic powder, salt-free Dash, and black pepper. Sear your pork loin for 10 minutes on each side on medium heat. While the pork loin is searing, peel and dice your potato. After the pork loin is nice and brown on both sides, add a cup of white wine. Cover and cook on med-low for 20 minutes. Place your diced potato in boiling salted water. Boil till nice and soft. Place your broccoli in a small saucepan and heat on low with a little water in the pan. Drain your potatoes and place them back in the pan. Add just enough milk to cover the bottom of the pan. Add butter to taste. Mash it all up on low heat till nice and creamy. Check your pork loin and make sure it is cooked all the way through, if not cut it in half and cook it another 15 minutes. Remove your pork from the pan with all the drippings add 2 tablespoons butter and melt on low heat. Add 1/2 cup of milk. Whip and blend together scrapping the pan. Shake some Wondra flour into the pan and whisk till it thickens. And you are ready to enjoy a hearty dinner. Cooking for one can be fun.

I had leftover biscuits that I made to go with soup and thought it would be fun to make beef sliders. I didn’t make the biscuits from scratch which is easy but used the Pilsbury canned biscuits instead. They are delicious and easy. I used 100% grass-fed ground beef. I like organic mayo and dijon mustard on my sliders and I added a pickle and avocado and tomato also. Whatever you have in your refrigerator will work. This only takes 20 minutes to make, making it a quick and easy lunch or dinner. Using 1/2 pound of ground beef, I made three small patties. One slider was enough for me so I had two leftovers to enjoy later. They are easy to reheat. Cooking for one can be fun.

Ingredients: 1/2 pound grass-fed ground beef, Pilsbury biscuits, (or a roll if you don’t have biscuits), tomato, avocado, cheddar cheese, garlic powder, classic steak seasoning, black pepper, salt-free dash

Directions: Shape 3 small beef patties. Season with garlic powder, steak seasoning, black pepper, and salt-free dash on both sides of your patties. Place in a frying pan, cover, and cook on medium for five minutes. Turn them over and cook for another 5 minutes covered. Heat your biscuit in the oven on low while the patties are cooking. Turn your patties once more and add the cheese, cover and let the cheese melt. Prep your biscuit with all your favorite toppings and enjoy. They are so quick and easy to make and yummy. Cooking for one can be fun.

Making tacos is quick, easy, and better for you than fast food. I used 1/2 package of 100% grass-fed ground beef. You can always use ground turkey if you don’t want red meat, however, ground beef is a fun treat. Tacos only take as long as it takes to brown the ground beef. I always keep organic taco shells in my pantry for a quick meal. You can also make a taco salad with lettuce, tomatoes, avocado, and cheese, and top it with your taco meat. You can crumble one of your organic taco shells on top too. Making tacos from scratch is healthier because you don’t have to add salt or lard as they do at fast food restaurants. Cooking for one can be fun.

Ingredients: 1/2 pound 100% grass-fed ground beef, onion, sour cream, avocado, cheddar cheese, organic taco shells, Crystal hot sauce, or your favorite hot sauce. 1 tsp garlic powder, 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, black pepper to taste.

Directions: Divide the ground beef into two. Wrap half of the ground beef and save for later. Take two of the taco shells and wrap them in foil and heat them in a low 250-degree oven while you cook your ground beef. Place the ground beef in a frying pan and season with garlic powder, chili powder, smoked paprika, cayenne pepper, and black pepper. Chop 1/4 onion. Brown the ground beef and onion and seasonings. Cook altogether. Serve with avocado, hot sauce, grated cheese, and a dollop of sour cream. You can always add salsa or tomatoes to your tacos if you have some on hand. Cooking for one can be fun.

Sometimes you just have to bring out your inner child and fix comfort food, especially on a cold gloomy day. I bought two types of jack cheese, one with mushrooms and one with garlic and both are delicious. I thought they would make a great mac-n-cheese. I took chicken tenders and made some chicken fingers to go with the mac-n-cheese. Altogether, this takes about 45 minutes to complete. While the mac-n-cheese is cooking you can air fry your chicken fingers. I made the whole package of chicken tenders and will freeze the leftovers to have handy for a quick meal another time. Reheat them in your air fryer to bring back the crispness again. Cooking for one can be fun.

Ingredients for the macaroni and cheese: 1 1/2 cup macaroni, 1 cup milk, 1/2 cup jack cheese with mushrooms and 1/2 cup jack cheese with garlic, 1 egg, 1/2 tsp paprika, 1/2 tsp mustard powder, black pepper to taste, large spoonful sour cream, parmesan cheese

Ingredients for chicken fingers: 1 package of organic chicken tenders, bread crumbs, onion salt, garlic powder, basil, 1 egg.

Directions for the macaroni and cheese and chicken fingers: Start to bring your pasta water to a boil. While the water is coming to a boil, scramble one egg on a plate. On another plate add bread crumbs, garlic powder, onion salt, and basil. Spread ghee or butter around a square baking dish. Preheat oven to 350 degrees. Add the pasta to your water but only cook till barely al’dante. Take a small mixing bowl and add milk, egg, paprika, mustard powder, and black pepper. Grate both kinds of cheese into the bowl. Whisk all together. Add a large tablespoon of sour cream and mix that in. Drain your pasta and place it in the prepared baking dish. Add the cheese mixture and mix it all together. Top with some parmesan cheese. While the mac-n-cheese is baking for 30 minutes, roll your chicken tenders in the egg and then in the bread crumbs to coat. Place them in your air fryer. Bake at 400 degrees for 10 minutes. Shake and bake for another ten minutes. When the mac-n-cheese is ready dish it up along with your chicken fingers. Cooking for one can be fun.