Usually, I cook for one because it is fun; however, I need to cook something for my beautiful granddaughter that she will eat. She can be a picky teenager so I had some chicken, broccoli, and rice, all the things she loves, and will mix it all together and make a casserole. Some cream of chicken soup, sour cream, and cheddar cheese helped a lot too. She loved this dish, so if you have a picky teenager this is a great meal. Cooking for one can be fun.

INGREDIENTS: 1 package organic chicken tenders, 1 can cream of chicken soup, 1 can chicken broth, pesto, 1 cup cooked rice, one stalk broccoli, 1 cup shredded cheddar cheese, 1/4 cup sour cream, Ritz crackers, olive oil, black pepper, garlic powder, salt-free dash, basil.

DIRECTIONS: Pour a little olive oil into an oven-proof pan. Cut your chicken tenders into small pieces and brown them. Season your chicken with black pepper, garlic powder, salt-free dash, and basil. Grate a cup of cheddar cheese. Cut your broccoli into small pieces. Pour the cream of chicken soup into the pan with the chicken. Add a can of chicken broth and pour that into the pan. Add a 1/4 cup sour cream. Stir this all together. Add the rice and broccoli and stir that together. Stir in your cheddar cheese. Top the mixture with crumbled Ritz crackers and bake at 375 degrees for 15 minutes till the top browns. Serve and enjoy. Cooking for one can be fun.

I know not everyone is local to be able to participate and enjoy all the local businesses in my area, however, soup week was Jan 21-28 supporting Step 2 which helps women with addictions do the next step in recovery and help them get on their feet. Nine local participating restaurants gave you a free cup of soup and supported the non-profit Step-2. It was a lot going out all week and trying new and old restaurants and supporting the local businesses but lots of fun. I had friends join me at several of the locations and it was fun experiencing new places along with my old favorites. Step 2 drops off a fun package that has your soup coins and passport along with fun treats like a chocolate spoon from Dorinda’s Chocolate and a cup of soup from Cherry Bomb Catering. On the last day of soup week, I made this soup and it turned out really delicious. Check out their other flavors of soup. They are easy to make. Cooking for one can be fun.

INGREDIENTS: 1 cup Cherry Bomb spicy black bean soup, 1 chicken breast, chicken broth

DIRECTIONS: Add 3 cups water, 3 cups chicken stock the soup mix, and the chicken breast into a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the beans are tender and the soup is thick about 90 minutes. Add more water as necessary to soften the beans. Shred the chicken and add it back to the pot. Remove and discard the chili pepper and bay leaves before serving. Cooking for one can be fun.

Making a one-sheet pan meal is quick and easy and cleanup is a breeze. I used organic chicken thighs and red potatoes. I squeezed in two lemons and added olives and feta cheese. The lemons along with the olives and cheese gave this dish a wonderful tart, salty flavor. The chicken turned out so tender you didn’t need a knife, it just fell apart. I had a cucumber and tomatoes and made a cucumber and tomato salad to go along with the chicken and potatoes. I used Balsamic vinegar but next time I will use a red wine vinegar instead. Cooking for one can be fun.

INGREDIENTS: 4 organic chicken thighs, 10 red potatoes, 2 lemons, 1 shallot, 10 Kalamata olives, feta cheese, garlic powder, cumin, paprika, and oregano.

DIRECTIONS: Add the olives and mix them through. Preheat your oven to 400 degrees. Line a cookie sheet with parchment paper. Place your chicken thighs in a large bowl. Quarter your red potatoes. Drizzle some olive oil over the potatoes and chicken. Slice one shallot and add to the bowl. Season with garlic powder, cumin, paprika, and oregano. Mix this all together. Squeeze two lemons into the bowl. Mix the lemons into the chicken and potatoes. On the parchment-lined cookie sheet spread out the chicken and potato mixture. Bake at 400 degrees for 45 minutes. Once the chicken is done baking top with feta cheese. Cooking for one can be fun.

DIRECTIONS FOR CUCUMBER TOMATO SALAD: All you need is one cucumber, 10 tomatoes, feta cheese, olive oil, and vinegar. Peel your cucumber and slice down the middle, then slice small pieces. Slice your tomatoes in half. In a medium bowl, 1/4 cup olive oil, and 1/4 cup vinegar, season with garlic powder, 21 seasoning salute, and garlic herb seasoning. Whisk this all together, add your other ingredients and mix. Chill and serve. Cooking for one can be fun.

This past Christmas it was my turn to bring the green bean casserole for our Christmas dinner. There was about half a pan left and no one wanted any because most of the family were leaving town. At first, I put it in the freezer then I realized it is made with cream of mushroom soup, so why not add some milk and chicken broth and make it into a soup. I also made some organic ground chicken meatballs to add to the soup. This turned out really yummy. So next time you have leftover green bean casserole, remember, just turn it into soup. Cooking for one can be fun.

INGREDIENTS: leftover green bean casserole, (or 1 can green beans, 1 can mushroom soup, 1 can fried onions), 1 cup milk, 1 box chicken broth, 1pd organic ground chicken, 1/2 cup bread crumbs, 1 egg, paprika, garlic powder, thyme, Italian herb seasonings

DIRECTIONS: Line a cookie sheet with parchment paper. Take your ground chicken and place it in a bowl. Add the breadcrumbs, egg, and seasonings. Mix with your hands and form small meatballs. Place the meatballs on your prepared parchment-lined cookie sheet. Bake at 350 degrees for 30 minutes. While the meatballs are baking, place your left-over green bean casserole into a large pot. Add the milk and chicken broth. Stir and let that heat while the meatballs are finishing up baking. Once the meatballs are done, add them to the soup. Stir this all together and serve. Quick and easy. Cooking for one can be fun. This does make a large batch so freeze half and enjoy the rest during the week.

I am always mentioning how you can freeze part of your meals and save them for later. Last October I made some homemade marinara sauce and thought I would pull it out and make a quick meal with it. I also had some homemade meatballs that I froze and will just cook up some fettuccini pasta and heat up the sauce and meatballs for a quick easy and delicious meal. I have added the marinara sauce and the meatball instructions for your convenience. Cooking for one can be fun.

INGREDIENTS: 10 tomatoes, black pepper, oregano, Italian seasoning, dried basil (from my hydroponic garden), 3 cloves garlic, 1/4 cup red wine, 1 tablespoon balsamic vinegar, 1 tablespoon sugar

DIRECTIONS: Cut the top off the tomatoes. Place in a Vitamix or blender and puree. Pour the mix into a large pan. I used a generous amount of all the seasoning. Press the garlic into the sauce. Add the wine, balsamic vinegar, and sugar. Stir and simmer on low for an hour covered. I let it cool a little then pureed it once more. I poured the sauce into a container, labeled it, and placed it in the freezer. Cooking for one can be fun.

INGREDIENTS: 1pd sausage mild or hot, 1/4 cup breadcrumbs, 1/4 cup parmesan cheese, 1 egg, basil, garlic powder, oregano, garlic herb seasoning. MARINARA SAUCE: 1 can tomato sauce, 1/4 cup red wine, 1 tsp sugar, 3 cloves garlic, Italian seasoning, garlic herb seasoning, basil. Pasta of your choice. There are some pretty fall-colored ones available now.

DIRECTIONS: In a large bowl add the sausage, egg, bread crumbs, and parmesan cheese and sprinkle generously with the seasoning. Before getting your hands dirty, preheat the oven to 475 degrees and line a cookie sheet with parchment paper. Then mix everything together using your hands. Once all mixed in start forming meatballs. I made 12 meatballs out of the pound so three meatballs are a 1/4 pound serving. Place the meatballs in the preheated oven and bake for 25 minutes. While the meatballs are cooking, make your marinara sauce. Pour the tomato sauce into a large skillet. Add the red wine, and sugar and season generously. Press in the 3 cloves of garlic and let simmer. Start your pasta water and once it comes to a boil add the pasta and cook. Add 6 meatballs into the sauce and stir. Once the pasta is ready, add that to the skillet and stir. This was a really fun dish to make. I took the other 6 meatballs sealed 3 each in one pouch and froze them. This will make for a quick grab-and-cook meal for later. Cooking for one can be fun.

Making stew is really easy and such a hearty meal, especially on cold winter nights. I had some carrots and celery at home so all I had to do was run to the store and pick up some red potatoes and I found these butternut squash zig-zags at Trader Joe’s. I had another pork loin in the refrigerator so instead of making beef stew I thought this would be amazing to try. It turned out to be the best stew I have ever had, even if I say so myself. I did make a big batch so I will freeze half of it, although I might just enjoy this all week. Cooking for one can be fun.

INGREDIENTS: 1 pork loin, 2 stalks celery, 1 large carrot, 6 red potatoes, 3/4 cup butternut squash zig-zags, 1 shallot, 2 cloves garlic, 4 cups organic vegetable broth.

DIRECTIONS: Pour some olive oil into a large pot. I used a Pampered Chef garlic slicer sliced the garlic into the pot and saute. Slice your pork into bite-size pieces and add them to the pot. Season generously with garlic and herb seasoning, Trader Joe’s 21 seasoning salute, thyme, sage, and black pepper. My sage was dried from my hydroponic garden. Add your shallots to the pot and stir. Cook till the pork is brown. While the pork is cooking slice your carrots and celery. Quarter the red potatoes. Measure or just use a handful of the butternut squash. Add all the vegetables to the pot. Cover with the vegetable broth. Stir this all together. Make a rue with 2 tablespoons of flour and enough olive oil to make a paste. Add this paste to the stew. Cover and let it simmer on low for two hours. Enjoy. Cooking for one can be fun.

I started this blog to show solo cooks how fun it can be to cook for one because cooking for one can be fun. You don’t have to be creative, you can just use items you might have around or buy items that are easy to make. I try to avoid packaged foods because they usually have tons of sodium or preservatives. If I buy packaged foods I look at the ingredients and make sure they are low in sodium and preservatives. I bought a yam the other day and I had a pork loin in my freezer. I could have come up with a fun recipe for the yam, but I wanted to whip up something quick so I just microwaved the yam. Using just these two items, I made a quick and easy meal. Cooking for one can be fun.

INGREDIENTS: 1 pork loin, 1 yam, butter, chicken broth, Wonder flour, smoked bourbon sugar, allspice, Trader Joe’s 21 seasoning salute, garlic powder, thyme, black pepper, olive oil

DIRECTIONS: The pork loin was very thick, so I cut mine in half so it would cook faster. Pour some olive oil into a frying pan. Season the pork with your spices on both sides. Cover the pan and cook for 5 minutes on each side. Pierce your yam with a knife all around the potato then microwave on the potato setting or for 15 minutes. When the yam is done, scoop out the inside into a bowl. Season with allspice, smoked bourbon sugar, and butter. Mash this all together. Make a quick gravy using the drippings from the pork. Pour 1/4 cup of chicken broth into the pan, sprinkle some of the Wonder flour till it comes to a boil and thickens. Serve and enjoy. Cooking for one can be fun.

Sometimes you just want something really quick and hearty. I took a pound of Mary’s organic ground chicken out of the freezer and I had in my pantry a can of organic black beans, a can of Rotel diced tomatoes and peppers, and even found a can of smoked jalapeno peppers and made a quick chicken chili. This will take you less than 30 minutes to make and will give you leftovers for lunch or dinner. You can always freeze half too and save for a quick thaw and heat meal. Cooking for one can be fun.

INGREDIENTS: 1 pound Mary’s organic ground chicken, 1 can organic black beans, 1 can Rotel tomatoes and peppers, 1 can smoked jalapeno peppers, 1 shallot, chili powder, cayenne pepper, Tajin, ground cumin, black pepper, pepper jack cheese, sour cream

DIRECTIONS: Brown your ground chicken in a large pot. Break up the ground chicken while it is browning. Slice your shallot and add that to the ground chicken. Season with Tajin, cayenne pepper, chili pepper, ground cumin. While the chicken is cooking, drain your black beans. Once the chicken is browned, add your black beans and Rotel tomatoes and peppers. Stir all together. Add a few jalapenos for an extra spice. Add a little more seasoning to taste if needed. Cook this all together and serve with some grated pepper jack cheese and a dollop of sour cream. Cooking for one can be fun.

Now that it is getting cold outside, a nice warm soup sounds like a splendid idea. Cream of asparagus soup takes only 5 ingredients. So grab a bunch of fresh asparagus and a large pot and let’s make this delicious soup. It does make a large batch, so put individual servings in small containers and freeze them for a quick and easy meal on those busy cold days. Cooking for one can be fun.

INGREDIENTS: 1 bunch of fresh asparagus, 2 cups chicken broth, 1/4 cup butter, 1 small container half and half or heavy cream, 2 cloves garlic, lemon pepper, tarragon, black pepper

DIRECTIONS: Rinse your asparagus, then break off the ends. Melt 4 tablespoons butter in a large pot. Press in two cloves of garlic and saute. Chop your asparagus and add to the pot. Season generously with lemon pepper, tarragon, and black pepper. Stir and saute till soft. Add 2 cups of chicken broth and bring to a boil. Pour the mixture into your Vitamix or blender. Puree till smooth. Pour the mixture back into the pot. Add the cream. Heat it all together and serve. Cooking for one can be fun.

The last meal I will make with my pound of Mary’s organic ground chicken will be a chicken burger. If you have been keeping up with my four ideas for dinner using a quarter pound each meal, you will know that I have made chicken wraps, chicken fritters, chicken tacos, and now a chicken burger. To go along with my chicken burger I used a yellow squash and made crispy squash rounds. These were very easy to make. The other nice thing about this dinner is that the cleanup was easy. I love easy cleanups. Placing the squash on a lined parchment paper cookie sheet made the cleanup a quick wrap and throw away. I barbecued the chicken burger, which will probably be the last barbecue till next spring. My backyard gets very icy and the barbecue is not covered. However, cooking for one can be fun.

INGREDIENTS: 1/4 pd Mary’s organic ground chicken, 1 yellow squash, 1/4 cup bread crumbs, 1/4 cup parmesan cheese, garlic powder, Trader Joe 21 seasoning salute, lemon pepper, sweet paprika

DIRECTIONS: Slice your yellow squash into circles. Place in a bowl and pour olive oil over them and toss. Add your breadcrumbs, parmesan cheese, and seasonings, and toss again. Place your squash on a parchment-lined cookie sheet. Bake at 400 degrees till crisp, about 20 minutes. You could use your air fryer instead of baking if you want. While they are cooking, shape your ground chicken into a burger patty. Season to taste. I used garlic powder and black pepper. Start your grill. Cook for about 5 minutes on each side and top with your favorite cheese. I opted not to use a hamburger bun and topped the burger with the homemade salsa I had on hand. Serve with your squash rounds. Cooking for one can be fun.