I bought some organic bell peppers and had some leftover tomato sauce in the freezer and Wagyu ground beef, which will make perfect ingredients for stuffed peppers. I used the whole pound of ground beef when making this and had some leftovers for a mini meatloaf. The peppers were delicious and I love having cold meatloaf sandwiches. Cooking for one can be fun.

Ingredients: 1pd ground Waygu Beef, 2 organic bell peppers, 1/4 onion, 3 cloves garlic, tomato sauce, black pepper, garlic powder, Italian herbs, thyme, salt-free dash

Directions: Start with one pound of Wagyu ground beef. Place your ground beef in a large bowl. Chop 1/4 onion and add them to your beef. Press 3 cloves of garlic into the bowl. Season with black pepper, garlic powder, and Italian herbs, thyme, and salt-free dash. Rinse your peppers and cut off the top and deseed. Brush the outside with olive oil. I added some goat cheese crumbles, or you can add any other cheese or no cheese. Add a generous spoonful of your tomato sauce. Mix this all together with your hands. When blended all together, stuff your peppers and fill a small loaf pan with the remainder. Top with more tomato sauce and bake at 400 degrees for 40 minutes. I made some black rice to go with my peppers. You can serve these by themselves or with a favorite side. Cooking for one can be fun.

Pozole is a soup that started in New Mexico. It is so flavorful with the red chili sauce, veggies, and a squeeze of lime. It is a soup you can start in the morning and it will be ready by the early evening. Cooking for one can be fun and this makes a big batch that you can share or freeze. You add your veggies last after you serve the soup. They stay nice and crunchy and fresh. When I first tried this soup I fell in love. Anytime I see it on a menu I have to have it. So why not make a batch to enjoy by myself. Cooking for one can be fun.

Ingredients: 1 pork loin, 1 box chicken stock, 1 large can hominy, 1 large can red chili sauce, oregano, garlic powder, thyme, smoked paprika, radishes, cilantro, green onions, shredded cabbage, limes

Directions: Place your pork loin in a crockpot and cover it with the chicken stock. If you have some leftover chicken stock save it for another use later on. Season with oregano, garlic powder, thyme, and smoked paprika. You can add chili powder but I think the red chili sauce was enough spice. Cook for 4 hours on high. Pull the pork out and start shredding it. After you finish the shredding place it back in the crockpot. Add the chili sauce, {find the red chili sauce, not the enchilada sauce}, and hominy. Cover and heat on low for 45 minutes. While that is cooking gather the veggies. Shredded cabbage, sliced radishes and green onion or yellow onion will do too. Chop cilantro. Add this to your pozole in your bowl. It’s delicious. Cooking for one can be fun.

The other day I was looking around the kitchen for something to make. I wanted some protein but forgot to pull anything out. Then I remembered I have some frozen shrimp, fresh is better, but it is a nice backup. I had some butter, lemon, garlic, and pasta and will whip up some shrimp scampi, or my quick and easy version. It takes about as long as it takes to boil water and cook the pasta. When cooking for one, which can be fun, just cook a small handful of pasta. Cooking for one can be fun.

Ingredients: 6 shrimp, 2tbls butter, 2 cloves garlic, 1 lemon, white wine, pasta, capers, cilantro

Directions: First start your pasta water and bring it to a boil. In the meantime, melt the butter and press the garlic into a pan. Add some zest from your lemon to the butter. Squeeze one lemon into the butter. Add a little white wine. And pour a glass for yourself. While that is simmering, add some capers and chopped cilantro. Cook your pasta. Add your shrimp last and let it all simmer together while the pasta finishes cooking. Cooking for one can be fun.

I don’t know about you but I love salmon, which is so healthy for you. This time I decided I would poach it. I usually bake or grill but poaching is quick and easy. And cooking for one is excellent when it is quick and easy. I made a salad using the poached salmon. I had some leftovers and decided to flake the rest and add some mayo, greek yogurt, red onions, and capers and mix it all together and make a spread for crackers. Cooking for one can be fun.

Ingredients: Salmon, butter lettuce, arugula, tomato, avocado, artichoke hearts, garlic, capers and anything else you might like to add to your salad.

Directions: First squeeze one lemon into the pan. Add a little water or wine to cover the bottom of the pan. Cut three cloves of garlic into pieces and place in the lemon water. Place your salmon in the pan on top of the garlic. Season with dill and lemon pepper. Cover and cook for 15 minutes. While the salmon is cooking, start your salad. I used butter lettuce and from my hydroponic garden, I used some mixed lettuce and arugula. I added 1/2 avocado, some tomatoes, artichoke hearts, and capers. You can add any of your favorite ingredients to your salad. Once the salmon is done just flake it into pieces and add it to your salad. Serve with your favorite dressing. I have a little leftover salmon so I made a spread with some mayonnaise and capers and onions. It was great on crackers as a nice snack or lunch. Cooking for one can be fun.

Making a quick chili using a can of organic black beans, some organic chicken, and salsa Verde with peppers and onions is easy. You can add green chilis or jalapenos too if you like. This chili takes about 30 minutes or less to make. You could even make a chicken and bean burrito if you have some flour tortillas. This can make two great meals, maybe even three. You can always freeze some for a quick meal later on. Cooking for one can be fun.

Ingredients: 1 can organic black beans, 1/2 organic chicken breast, 1/4 red bell pepper, 1/4 red onion, 1/4 cup salsa Verde, chili powder, cayenne pepper, cumin, smoked paprika, avocado oil

Directions: Cut your red bell pepper and onion into small pieces. Add a little avocado oil to a small saucepan. Saute your onions and peppers in the avocado oil. Cut your chicken breast into bite-size pieces. Add the chicken to the peppers and onions. Season your chicken with chili powder, cayenne pepper, smoked paprika, and cumin. Season to taste, and make it as spicy or mild as you like. Mix it all together and cook till the chicken is done. Add a quarter cup of salsa Verde. Mix it all together. Drain your black beans and add them to your chicken mixture. Stir it all together and heat through. Add some pepper jack cheese on top of your chili if you like. Enjoy. Cooking for one can be fun.

I recently had half of a package of mushrooms and knew I had to use them up soon or they would go bad. I hate wasting food. So I looked in the pantry and I had some Arobio rice and some chicken broth I hadn’t made risotto in a while so what a perfect way to use up the mushrooms. I served mine with chicken breast but it is good alone or with any protein, you might want to add. As I was making this it kept growing and growing every time I added more chicken broth. I was trying to make just enough for one but I can enjoy the leftovers later on in the week. Cooking for one can be fun.

Ingredients: 3/4 cup Arborio rice, 1/2 pkg mushrooms, one box chicken broth, 4tbls butter, 2 cloves garlic, basil, thyme, white wine

Directions: Chop your mushrooms up into little pieces. Melt the butter in a small saucepan and saute the mushrooms along with two cloves of garlic. Saute till soft. Add 3 tbls of white wine. Add 3/4 Arborio rice and saute for 2 minutes. Add one cup of chicken broth and stir until the broth has been reduced. Continue stirring and adding chicken broth every time it reduces. Season with basil and thyme. Keep stirring your rice and adding chicken broth until the rice is soft and the mixture is nice and creamy. When the rice is done add some parmesan cheese stir and enjoy. Cooking for one can be fun.

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.