I made some mini organic ground chicken meatloaves recently and the nice thing about this was that I froze for later and used the other during the week. I made a meatloaf sandwich and heated some up one day. The organic chicken made a lighter meatloaf compared to using ground beef. This cooks up in 30 minutes. I thought about cooking it on the barbecue since it has been so hot here but I have never done that so opted to the oven. It might have made the meatloaves to be a little smokey and yummy. I might have to try that next time. Cooking in a short time helped to keep the house cool. I whipped up some potatoes and peppers to go along with the meatloaf. Cooking for one can be fun.

INGREDIENTS: 1 pd organic ground chicken, 1 egg, breadcrumbs, garlic, tomato sauce. Poultry seasoning, tarragon, black pepper, Dash garlic and herb, chopped chives, chopped onions, garlic powder.

DIRECTIONS: Place the ground chicken in a bowl and season with all the seasoning. Add the egg to the mix. Press one clove of garlic. Add bread crumbs to cover the ground chicken. Add half a can of tomato sauce. Freeze the other half to use at another date. Mix all together and fill the mini loaf pans. Top with parmesan cheese. Bake at 400 degrees for 30 minutes. Optional: cut some red potatoes, onions, and peppers and toss in some olive oil. Place in foil and seal. Cook along with the meatloaf. Cooking for one can be fun.

One of my favorite marinades for chicken breast is lemon. The lemon keeps the chicken juicy and tender. I squeeze 1 to 2 lemons season and then place them in the fridge for about 4 hours or overnight. I rotate every hour or so to ensure the chicken is getting nice and marinated. After marinating the chicken, I added some veggies and a big scoop of Greek yogurt. After blending this all together, I placed everything on a large sheet of heavy-duty aluminum foil and barbecued it for 30 minutes. The flavor of the lemon and the yogurt was so delicious. The chicken breast fell apart it was so tender and juicy. The veggies were perfect and the creamy yogurt on the veggies was yummy too. Clean-up was a breeze, I only used 2 bowls and cleaned them while the chicken and veggies were cooking. After serving, I tossed the foil in the trash. This made two meals for me because the chicken breast was so big. It was good the next day too. Cooking for one can be fun.

INGREDIENTS: 1 organic chicken breast, 1/4 zucchini, 1/4 red onion, 2 small tomatoes, 3 red potatoes, large scoop of yogurt, 1 1/2 lemons. Seasoning: Italian seasoning, Salt-free Dash garlic and herb, 21 seasoning salute, garlic powder

DIRECTIONS: Squeeze 1 1/2 lemons over the chicken and turn to make sure the lemon is soaking into the chicken. Season and place in the fridge for a few hours. Turn every hour to make sure the lemon is soaking into the chicken. Once the chicken has marinated, slice your veggies and place them in a bowl. Place your chicken in the bowl with the veggies. Add some avocado oil to the mix. Add a large scoop of yogurt and toss. Place the mix onto a large sheet of heavy-duty aluminum foil. Fold over and seal the ends. Place on the barbecue and cook on low for 30 minutes. Cooking for one can be fun.

I started this blog a few years ago to show you how easy it is to cook healthy meals that are quick and easy and fun to make instead of just grabbing a bag of chips or a chunk of cheese like I used to do. So I have some red potatoes, bell peppers, onions, a zucchini, and chicken sausage. I cut these up, skewered them, and barbecued them. This takes no time at all. Cooking for one can be fun.

INGREDIENTS: 1 chicken sausage, 1/4 zucchini, 1/4 red onion, 1/4 red bell pepper, olive oil, lemon pepper, garlic powder, Tajin

DIRECTIONS: Slice your sausage and cut your veggies into chunks. Place in a bowl and toss with olive oil. Season and skewer. Place on low on your barbecue. Turn twice after 3 minutes on each side. This chars the veggies and keeps them firm. I cut up some red potatoes and tossed them with olive oil and garlic. Wrapped in some foil and barbecued these along with the skewers. The potatoes take about 15 minutes so throw them on first. Set a timer for 10 minutes. Place the skewers on and set the timer for 3 minutes on each side. Cooking for one can be fun.

I have made a dish using Trader Joe’s Thai noodles before, but since I had more in the package, I added other ingredients to make another Thai noodle dish. The fun thing about making this dish is that you keep chopping, adding, and cooking all together, which turns out amazing. I like using dry-roasted peanuts because they are tasty and they don’t have as much sodium or fat. Cooking for one can be fun.

INGREDIENTS: Trader Joe’s Thai noodles, 1 organic chicken breast, spinach, 1 carrot, 1/2 shallot, 1/4 cup of dry-roasted peanuts. 1/4 cup teriyaki sauce, 1/4 cup Bragg coconut aminos, chili sauce.

DIRECTIONS: Pour some sesame oil into a frying pan. Cut the chicken breast into bite-size pieces. Cook the chicken in the oil. Season with garlic powder, ginger, garlic and herb seasoning, sesame seeds, and lemon pepper. Slice your shallot and add to the chicken. Dice one carrot and add it to the pan. Continue cooking. Chop your dry-roasted peanuts and set aside. Chop a handful of spinach and add them to the pan. Season with 1/4 each of cup teriyaki sauce and Braggs coconut aminos. Squeeze a touch of chili sauce. Add your noodles and cook till soft. Serve and top with the peanuts. Cooking for one can be fun.

I found this recipe in Smith’s magazine, and it looked easy and delicious. The recipe is for four, so I will just quarter it and make it for one because cooking for one can be fun. This recipe is great for camping but also good to make at home. The one serving was big so I made two meals out of it. Clean-up is a breeze too. Just place the shrimp boil in a bowl and throw away the foil. Cooking for one can be fun.

INGREDIENTS: 1/2 ear of corn cut in half, 3 fingerling potatoes sliced into 1/4 rounds, 1 cooked andouille sausage, sliced into rounds, 1/4 zucchini, sliced into rounds, 1/4 red onion, sliced into rings, 1/4 pound frozen raw peeled shrimp, 1 tbsp butter, 1 tsp Old Bay seasoning, 1/4 lemon wedges

DIRECTIONS: Tear heavy-duty aluminum foil into about an 18-inch long piece. Coat with non-stick cooking spray. Place all the ingredients onto the foil, season, and top with butter. Fold the foil up over the ingredients to create a closed packet. Cook seam side up on the grill for 15 minutes. Serve with lemon wedges and refrigerate any leftovers. Cooking for one can be fun.

It is barbecue season and I love to barbecue. I had a package of organic chicken thighs and grilled them and added some honey barbecue sauce at the end. I used a barbecue mat that I got at Bed Bath and Beyond, which I thought I would try. It does work but it is a messy cleanup. Personally, I think that just grilling and cleaning the grill is easier than using this mat. It was on sale and worth a try. To go along with the grill chicken thighs, I had some leftover pesto rice so I heated that up with a little chicken broth and added some cheddar cheese to it, yummy. Cooking for one can be fun.

INGREDIENTS: 1 package organic chicken thighs, honey barbecue sauce, poultry seasoning, smoked paprika, garlic herb dash, garlic and herb seasoning, garlic powder, lemon pepper.

DIRECTIONS: Season with all the seasoning on both sides and let marinade for two hours or overnight. Turn the grill on to heat, then lower the heat to low. Grill the chicken thighs for 3 minutes on each side to sear. Then I added the grill mat placed the chicken thighs on it and cooked for 5 minutes on each side. After that, I brushed some honey barbecue sauce on it and cooked it for another 2 minutes. I served it with cheesy rice and a leftover corn muffin. Cooking for one can be fun.

Summer barbecue season is here. I cleaned up the barbie and ready to grill. Grilling salmon is quick and easy. I also had some pico de Gallo in the fridge and a mango so I mixed the two to make a fast and easy salsa. I also made some pesto rice to go along with the salmon. Cooking for one can be fun.

INGREDIENTS: 1 piece of salmon, Tajin seasoning, pico de Gallo, 1 mango, 1/2 rice, 1 cup chicken broth, a large spoonful of pesto.

DIRECTIONS: Start your rice by boiling 1 cup of chicken broth and add a large spoonful of pesto to the broth. Once it comes to a boil, add the rice, stir, and cover. Cook for 15 minutes. Go start your barbecue. I bought these reusable barbecue grill mats that I will use to cook the salmon. Season the salmon with Tajin. Lower the heat on your barbecue and place the salmon skin down on the mat. Close the grill cover and cook for 15 minutes. Slice your mango, then make cuts on the mango into little squares. Add the mango to the pico de Gallo. Serve with the rice and top with the mango salsa. Cooking for one can be fun.

This is perfect for those busy days or when you want to make something quick and easy. Boiling a chicken breast and then shredding it can be used for many fun dishes. You can make these tacos, or a salad, or add some mayo and pickle relish for a delish sandwich. Shredded chicken is nice to have for a quick easy meal. Cooking for one can be fun.

INGREDEINTS: 1 chicken breast, taco shells, Mexican cheese, pico de Gallo, avocado, sour cream, Tajin

DIRECTIONS: Place one chicken breast into a pot with water and bring to a soft boil. Boil for about 15-20 minutes. Once the chicken breast is done, shred using two forks and pull the chicken apart. I seasoned the chicken with the Tajin. I like keeping the organic corn taco shells from Trader Joe’s in my pantry. I had on hand some pico de Gallo, sour cream, Mexican shredded cheese, and an avocado. You can add your favorite ingredients to your taco. Cooking for one can be fun.

This dish turned out to be one of my favorites. The flavors were so replica of the old-fashioned pork and beans that I had as a child. However, the pork wasn’t as fatty as you get from a can. I know I don’t measure things exactly, but sometimes as you look at a dish you just pour and feel it, and once you feel it, it’ll be perfect. Even if you add too much mustard or barbecue sauce or Worcestershire sauce or honey, it doesn’t matter, it will be what it is and it’ll be perfect. So have fun with this dish and make it your own. Cooking for one can be fun.

INGREDIENTS: 2 small pork loins, 1 can pinto beans, 1 slice turkey bacon, chicken broth, 1 slice red onion. Season with sweet paprika, ground cumin, 21 seasoning salute, and garlic powder. Sauce; about 1/4 cup honey barbecue sauce, 1 tbls Worcestershire sauce, 1 tbls honey, 1 tsp chili sauce, 1 tsp Dijon mustard

DIRECTIONS: In a large pot, pour some olive oil and heat. Brown your pork loin on both sides. Season with your spices on both sides. Add enough chicken broth to almost cover the pork. Cover and cook for 15 minutes. Chop your red onion and slice your bacon. Uncover the pot and add these to the pot. Let it boil till the chicken broth reduces. Drain and rinse your pinto beans. Take the pork loins out of the pan and cut into bite-size pieces. Pour all the ingredients for the sauce into the pan and stir. Add the beans and pork and stir again mixing this all together. Heat through and serve. Cooking for one can be fun.

Trader Joe’s has so many great food products. It is fun to look for something new and figure out what can be made out of this dish. I bought a box of organic couscous and went on Pinterest to find some ideas of making couscous. I found this one that made a lemon couscous and I tweaked it a little and added chicken tenders to make it simple and delicious. It is fun to make a one-pot dish because cleanup is so easy. This cooks in about 20 minutes which is great too. I liked the flavor of the couscous with the lemon and the chicken. It does make a big batch, so you can enjoy it later in the week for lunch or dinner. Next time I will add some feta cheese to this dish. Cooking for one can be fun.

INGREDIENTS: 1 cup organic couscous, 1 cup chicken broth, 3-4 chicken tenders, sprouts, 2 green onions, garlic, 1 lemon. Lemon pepper, salt-free dash, poultry seasoning

DIRECTIONS: Pour a little olive oil into a saucepan. Press one clove of garlic into the pot. Slice two green onions and add that to the pot and saute. Cut your chicken tenders into bite-size pieces and brown them in your pot. Season with lemon pepper, salt-free dash, and poultry seasoning. Zest one lemon into the pot. Add the juice of one lemon. Add a pinch of sprouts and stir. Once the chicken is brown add one cup chicken broth. Bring it to a boil. Turn off the heat. Add one cup of couscous stir and cover for 5 minutes. Stir and serve. Cooking for one can be fun.