This is a quick pasta dish using orzo and a chicken cutlet. I also have fresh asparagus from the farmer’s market and homegrown tomatoes. Add a little garlic, olive oil, and seasonings, and it is that simple. It is also nice to make a one-pan dish for easy cleanup. Cooking for one can be fun.

INGREDIENTS: 1 chicken cutlet, 1/4 cup orzo, 1 cup organic chicken broth, 4 asparagus stocks, 2 heirloom tomatoes, handful spinach, one slice red onion, 1 clove garlic, poultry seasoning, garlic and herb seasoning. Italian seasoning, oregano, basil.

DIRECTIONS: Pour some olive oil into a skillet. Chop your onion and press garlic into the pan. Cut your chicken into bite-size pieces and add to the skillet. Season generously with the seasoning. Stir and brown. Cut asparagus spears and add them to the pan. Cut the tomatoes into bite-size pieces and add them to the pan. Pour in the chicken broth and bring to a boil. Add the orzo and cook for 9 minutes till al’dante. Add the spinach last, and stir. Serve with parmesan cheese and a nice glass of red wine. Cooking for one can be fun.

I really enjoy that when I need a quick meal it’s just a peek in the freezer to see what I have leftover. I found some shredded beef that I had quartered and packaged in the freezer along, with some frozen slider rolls. I also have a russet potato in the pantry and a red onion. The beef and rolls defrost in no time at all, so this makes for a quick and easy lunch or dinner in less than 30 minutes. You can find shredded beef at Trader Joe’s and divide it for later. Also, grab a few potatoes to keep on hand. Cooking for one can be fun.

INGREDIENTS: 1/4 package of shredded beef, 2 slider rolls, red onion, 1 potato, olive oil, Tajin, salt-free dash, black pepper, chili sauce

DIRECTIONS: Peel your potato and slice it into thin French fry slices. Toss with some olive oil and Tajin. Place in your air-fryer and cook for 10 minutes at 400 degrees. While they are cooking pour some olive oil in a pan. Slice one slice of red onion and saute. Add your shredded beef and cook till the onions are soft and the meat is cooked. Season and add your favorite sauce. I added chili sauce. After 10 minutes in the air-fryer, shake and toss the French fries and cook for another 10 minutes. When the French fries are done serve with your beef sliders. Cooking for one can be fun.

It is starting to get colder outside, so what better thing to make but some beef stew. It’s easy to throw together and let it cook in the crock pot. I’ll make enough to freeze and enjoy for several days. The stew was done in about 4 hours. I bought the beef stew meat at Trader Joe’s and it came out very tender. I thickened the soup with some Wondra flour and it all turned out so delicious. Cooking for one can be fun.

INGREDIENTS: 1 package beef stew meat, organic beef broth, 2 carrots, 2 celery stocks, 1/4 red onion, 3 russet potatoes, olive oil. Seasoning: garlic powder, thyme, Italian seasoning, chives, Trader Joe’s 21 seasoning salute, sage, basil, black pepper.

DIRECTIONS: Pour a generous amount on the bottom of your crock pot and add the beef.  Season generously with the seasonings.  Turn your crock pot on high and let the beef start to brown while you cut your vegetables.  Slice your carrots and garlic.  Chop your onion and celery.  Peel your potatoes then cut them into bite-size pieces.  Add the carrots and garlic first.  Give it all a stir with the beef.  Let it brown for about another 5 minutes.  Add the onion and celery and stir.  Let that all cook together for another 5 minutes.  Add your potatoes.  Pour in the box of beef broth.  Stir.  Cover and cook for 3-4 hours on high.  Check after 3 hours and sprinkle 1/2 tablespoons of Wondra flour to thicken.  If the potatoes are soft, turn to low and serve when ready.  Serve with warm bread. Cooking for one can be fun.

Asparagus is in season again, so I decided to grill some with a piece of salmon. I have made this before. It is a quick and easy meal, and cleanup is a breeze. I did boil one russet potato and made mashed potatoes to go along with this dish. Cooking for one can be fun.

INGREDIENTS: small bunch of asparagus, 1 small piece of salmon, 1 lemon, dill, butter, thyme

DIRECTIONS: Break and rinse your asparagus. Place on a piece of heavy-duty aluminum foil. Add a few pats of butter, squeeze 1/2 lemon, and season with thyme. Fold the foil making a nice tight package. Take your grill mat and place the salmon on it. Squeeze 1/2 lemon over the salmon and season with dill. Grill for 15 minutes. Enjoy with mashed potatoes or any favorite side dish. Cooking for one can be fun.

Shopping the other day at the local grocery store, I went up and down the aisles, which I normally don’t do. I circle around the grocery store and buy healthy items, however, this time I was looking for some staples and came across this Thai lime and herb rice. I don’t normally like to buy packaged food, but this one was only 280 mg of sodium and since I don’t salt anything else I thought I would try it. This rice is really delicious and cooks in 2 minutes. I cooked a chicken cutlet along with the rice and some asparagus. Both cook up really quickly and the rice is done in 2 minutes. This brand, Veetee, has other choices so I might try another rice dish from them. Cooking for one can be fun.

INGREDIENTS: Veetee Thai lime and herb rice, 1 chicken cutlet, asparagus, 1 lemon, salt-free herb seasoning, black pepper

DIRECTIONS: I fried the chicken cutlet in olive oil and seasoned it with salt-free herbs and garlic seasoning, and black pepper. Squeeze 1/2 lemon over the chicken. Once the chicken was almost done I poured a little olive oil and garlic in another pan and sauteed the asparagus. Then squeeze 1/2 lemon over them. Microwave the rice for two minutes and serve. Cooking for one can be fun.

I love bargains, as I am sure you do, too. So, the butcher at my Smith’s grocery store shaved some beef and packaged it at a really good price. Once I got home, I split it into 4 servings, froze 3 servings, and decided I would make a beef Thai noodle dish with the fourth one. It is so fun to cook something up in less than 30 minutes. The beef was very tender, and this made a great healthy meal. Cooking for one can be fun.

INGREDIENTS: 1/4 pd shaved beef, 1 packet Trader Joe’s Thai wheat noodles, 1/2 cup chicken broth, sesame oil, 1 slice onion, 4-5 broccoli pieces, garlic powder, ginger, lemon pepper.

DIRECTIONS: Saute the veggies in the sesame oil. Add your shaved beef and start browning. I added a spoonful of the plum sauce I made a while back that I still had on hand. Add the noodles to soften with the chicken broth. Stir this all together. Serve. Cooking for one can be fun.

The other day in the grocery store I found this individual wrapped baker potato called Easy Baker. This interested me as I thought it was perfect for cooking for one because it can be fun. They are USA-grown in Idaho, triple-washed, and ready to cook. The directions say to microwave it for 8 minutes in its wrapper. How easy is that? I was amazed at how good the potato was. I will look for them again. Of course, you can always buy and microwave a Russett potato, but this turned out surprisingly delicious and took less time to microwave than a regular potato. You can add so many possibilities to this potato, making this a meal perfect for one. Cooking for one can be fun.

INGREDIENTS: 1 Baker Potato, 6 broccoli crowns, 1 tbs sour cream, 1 tbs butter, 1/4 cup grated cheese, Ghee, white wine, salt-free garlic and herb seasoning, black pepper

DIRECTIONS: Saute the broccoli in Ghee and white wine while you microwave the baker potato for 8 minutes. Season the broccoli to taste. Add your toppings, mix into the potato, and enjoy. Cooking for one can be fun.

I had several plums left from my friend’s Italian plum tree and looked for something to make with them. I came across a recipe to make an Asian plum sauce that sounded delicious and guess what, it is! I served it over pork chops, however, you could serve it with salmon or chicken. I have also used it on a turkey sandwich. It makes a lot for one, so share this with friends or freeze some of it for later. Cooking for one can be fun.

INGREDIENTS: 2 pounds plums, 1/3 cup apple cider vinegar, 1/3 cup brown sugar, 2 tbs Bragg coconut amino, 2 cloves garlic, 1 tbs fresh ginger, pinch of red pepper flakes to taste.

DIRECTIONS: Pit your plums and place them in a large pot. Add all the ingredients to the plums and bring to a boil. Simmer for 25 minutes. After they have simmered, add the juice to your blender and puree. Pour into a jar and let cool. If canning your sauce follow instructions on canning. Share with a friend or freeze. Cooking for one can be fun.

A dear friend of mine has an Italian plum tree in her backyard that is loaded with fruit. I went there and helped her pick some plums, but then I had to decide what to do with my share. Food 52 website has lots of recipes for cooking with plums and I found one that took chicken breast and the plums and skewered them, then barbecued them. The sauce made this dish using rice wine vinegar and sesame oil, honey and soy sauce. I like to use Bragg coconut aminos to substitute soy sauce. It is a healthy alternative. Cooking for one can be fun.

INGREDIENTS: 1 organic chicken breast, 12 plums. Sauce: 2 tbs each; rice wine vinegar, honey, sesame oil, Bragg coconut aminos. Seasoning: Gran Marsala, sesame seeds, turmeric, garlic powder, cumin seeds.

DIRECTIONS: Cut your chicken breast into chunks. Add the chicken to a bowl and season. Add the seasoning to taste. Make the sauce and pour over the chicken. Make another sauce on the side for brushing on the skewers. Stir the chicken mixing the sauce and seasoning all together. Cut your plums in half and pit them. Skewer the chicken with the plums alternating them. Barbecue on medium turning every 3 minutes basting with the sauce on each turn. Continue till the chicken is done. Serve with rice. Cooking for one can be fun.

While walking with friends the other day, we looked at this beautiful vegetable garden and commented on how great the veggies looked. The owner heard us and came over and said would you like some. Of course, we said, “yes”. She gave us each some eggplant and a few tomato varieties. What a treat. I decided to cut up the eggplant and add 1/2 zucchini and two red potatoes I had left over. I love grilling vegetables. It is easy and the cleanup is a breeze. All you have to do is clean the bowl while the vegetables are cooking. You can serve these with any protein or enjoy them by themselves. Cooking for one can be fun.

INGREDIENTS: eggplant, 1/2 zucchini, 2 red potatoes, 1 clove garlic, olive oil, dried basil, salt-free dash, chopped onion, chives, black pepper

DIRECTIONS: Slice each vegetable in rounds. Place in a bowl and press your clove of garlic. Pour olive oil to coat. Season with the seasoning. Mix it all together. Using a large sheet of heavy-duty aluminum foil, place the veggies onto the foil. Fold over. Start your barbecue and put your veggies on the rack. Cook for 20 minutes. Serve with your favorite protein or by themselves. Cooking for one can be fun.