I like to use the less-fat Philadelphia cream cheese. Sometimes I use it on my toast in the mornings with tomatoes. The other morning I noticed the recipe for mini ginger cheesecakes and they looked easy and delicious. They are easy to make and they are perfect for cooking for one; which can be fun. I substituted some homemade jam that I get from my good friend Betty, instead of using the lemon curd that is on the recipe. Cooking for one can be fun.

INGREDIENTS: 7 gingersnaps, 1 package Philadelphia Neufchatel cheese, softened, 1/4 cup sugar, 1 tsp flour, 1 tsp each zest and juice from 1 lemon, 1 egg, 3/4 cup thawed cool whip reduced-fat whipped topping, 1/8 tsp ground ginger, 6 tbsp lemon curd or your favorite jam.

DIRECTIONS: Heat oven to 350 degrees. Place 1 gingersnap in each of the paper-lined muffin pan cups. Beat the Neufchatel in a medium bowl with a mixer until creamy. Add sugar, flour, lemon zest, and lemon juice; mix well. Add egg and beat just until blended. Spoon into prepared muffin pan cups. Bake for 25-30 minutes or until the centers of cheesecakes are almost set. Cool for 10 minutes. Remove cheesecakes from pan to wire rack; cool completely. Refrigerate the cheesecakes 1 hour. Removed cheesecakes from paper liners. Mix cool whip reduced-fat whipped topping and ginger until blended. Top cheesecakes with lemon curd, then top with the cool whip mixture before serving. Cooking for one can be fun.

This is a simple quick meal that you can put together in less than 15 minutes. Now that is what I call fast food. You can add veggies to this if you have some on hand. For example, frozen peas or broccoli would be good, or even peppers. When I buy gnocchi I divide the package into individual servings and freeze them. So when you are ready to make something quick you can pull out your shrimp and gnocchi and mix it all together with some pesto. Cooking for one can be fun.

INGREDIENTS: 6 shrimp, 1/4 package gnocchi, 1/4 cup pesto, white wine

DIRECTIONS: Thaw your shrimp in a bowl of room-temperature water. Bring water to boil in a saucepan. Pour a little bit of white wine into a frying pan. Place your shrimp in the wine and saute on low. Add the pesto and stir. Once the water comes to a boil, add the gnocchi. Gnocchi cooks in 3 minutes. Drain and add the gnocchi to the shrimp and pesto. Stir. Serve and top with parmesan cheese. Cooking for one can be fun.

Recently, I bought a can of Pillsbury Grand Biscuits and noticed it was almost to expire. I thought I would make my version of a chicken pot pie using the biscuits as a topping. This was an experiment. This made 4 ramekins. For two of the ramekins, I pulled the biscuits apart and put half on the bottom and the other half on top. For the other two, I just put the whole biscuit on top. The two with the biscuits on the bottom did not turn out. The biscuit didn’t cook as a crust and was mushy, so I recommend using the whole biscuit on the top or pre-cooking the bottom biscuit before placing the mixture on top. Next time I will make more of a gravy, however, the mixture was delicious. These biscuits are not very healthy for you. They are 170 calories each and they have 450mg sodium. That is a lot and because they are so good you want to eat two biscuits if you cook them by themselves. That is way too much sodium for anyone, like myself, with high blood pressure. Since I do not salt anything it balanced out eating just one. Cooking for one can be fun.

INGREDIENTS: 1 can of Pillsbury Grand Biscuits, 1 pd organic ground chicken, chicken broth, Wondra flour, 2 cloves garlic, 1/2 shallot, 4 baby carrots, broccoli, and spinach. Lemon pepper, 21 seasoning salute, oregano, garlic, and herb salt-free dash

DIRECTIONS: Pour a little olive oil into a pan press 2 cloves of garlic and slice 1/2 shallot and saute. Add the ground chicken and break it into pieces. Season with the seasonings. Slice the carrots and add to the chicken. Keep stirring and browning the chicken. Add your broccoli. Keep cooking and stirring. Slice a handful of spinach and add that to the chicken mixture. Add 1 cup chicken broth or enough to cover the chicken mixture. Make a rue with the flour and olive oil. Add the rue to your chicken and veggies. Stir and let it thicken into your gravy. Spoon the mixture into four ramekins. Place one biscuit on top. I cooked the other four along with the ramekins and had them for breakfast and lunch. Bake at 350 degrees for 15 minutes till the biscuits are brown. Cooking for one can be fun.

My best friend, Debbie, who passed away a few years ago, gave me this recipe for tarragon chicken salad. I miss her and wish she was here to share this salad with me again; however, I get to share this with all of you. This salad is simple and delicious. Cooking for one can be fun.

INGREDIENTS: 1 organic chicken breast, 10-15 red grapes, candied walnuts or pecans, 1 lemon, tarragon, garlic powder, poultry seasoning, 1 heaping teaspoon Dijon mustard, 1 heaping tablespoon mayonnaise, 1 heaping teaspoon light sour cream.

DIRECTIONS: Place some avocado oil in a baking dish. Roll your chicken breast in the oil on both sides to cover the chicken. Season with tarragon, garlic powder, and poultry seasoning on both sides. Squeeze in one lemon. Bake at 350 degrees for 30 minutes. After the chicken cools, cut your chicken into bite-size pieces and add it to a bowl. Slice your red grapes in half and add them to the bowl. Add your walnuts. Add your Dijon mustard, mayo, and sour cream. Mix this all together and serve with lettuce. You can use butter lettuce wraps or tear lettuce to make this into a salad. You can also make a sandwich with this tarragon chicken salad. All of the about are perfect. Cooking for one can be fun.

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.