Cooking for one person is hard. Especially when that one person is you. Why is it so much easier to put effort into a meal that someone else will be eating, but when it comes time to feed yourself you are happy to make an entire meal of peanut butter and crackers? Once you get over the initial hardship of deciding to actually put some effort into your meal, the trouble doesn’t stop there. Most recipes make about 4-6 servings. Great for a family, not so great if you are one person who doesn’t feel like eating the same leftovers day after day. Yes you can portion some of that off and freeze it, but not everyone has a large freezer and some meals just don’t lend themselves to freezing well.

Don’t worry! I’m here to help. Here are a series of recipes that use repeating ingredients and make between 2-3 servings. This way if you use half a can of diced tomatoes one night, they don’t sit in your fridge going bad, you use them the next night in a different recipe. I’ve also tried to keep the dishes to a minimum so many of these are made in one pot. If anyone has any other meals for one that you’d like to share – send it my way and I’ll post it, giving you credit! Or just leave it in the comments section for everyone to read right away.

Remember – you are worth a great meal.

Dijon Chicken Thighs

4-6 skinless chicken thighs
1/2 cup salsa
3 TBSP brown sugar or honey
2 TBSP soy sauce
1 TBSP Dijon mustard – regular works fine too
1 TSP olive oil
1/2 TBSP fresh ginger or 2 TSP powdered ginger
1/2 TBSP corn starch

Arrange the thighs in a single layer in a baking dish. Mix together all other ingredients except the corn starch and pour over the thighs. Cover in aluminum foil and let marinate 2 – 24 hours in the fridge.

Preheat your oven to 400 degrees, bake covered for 40 minutes until chicken is cooked with a minimum internal temperature of 165 degrees.

Transfer the chicken to a plate and cover with the foil once more. Transfer the sauce to a pot and put over medium heat. In a glass put corn starch and a bit of water. Stir until the starch has dissolved. Add to the sauce on the stove. Boil for one minute until thick and serve over the chicken.

Makes 2 -3 servings. Left over chicken is great in a sandwich, on chicken nachos or tossed in with the mushroom fajitas recipe below.

Tuna Wrap

1 can of tuna
1/4 cup red or green pepper chopped
1 TBSP cilantro
1/2 TBSP each lime juice, mayo, honey
Salt / Pepper
Hot sauce if desired
Tortilla shells – whole wheat are great but any will do
Lettuce or cucumber or bean sprouts or alfalfa sprouts

Combine the first 8 ingredients into a bowl. Place them into one very full tortilla shell, or two regular filled ones. Add lettuce, cucumber or sprouts (or any combination) for crunch.

Serves 1-2

Mushroom Fajitas

1/4 cup balsamic vinaigrette (can buy from the store or mix 3 TBSP balsamic vinegar with olive oil)
1 TBSP steak spice (either the powdered seasoning or a paste like Club House La Grille Montreal Steak Spice Rub)
1/4 TSP each ground cumin, chili powder, dried oregano
2 large Portobello mushrooms cut into strips
1/2 TBSP olive oil
1/2 red onion sliced
1/2 green and red pepper sliced
Juice of 1/2 a lime
1/2 – 1 TBSP chopped cilantro
Tortilla shells
Fajita fixings (ie sour cream, salsa, cheese, guacamole)

Combine balsamic vinaigrette, steak spice, cumin, chili powder and oregano together and brush over mushroom pieces. Let stand for 1-3 hours at room temperature.

In a non stick pan over medium high heat – add olive oil, onions and peppers and cook 5 minutes. Add mushrooms and cook 6 minutes more until all veg is tender. Add lime juice and cilantro. Warm up the tortilla shells and serve mixture with fixings.

Serves 2.
Throw the leftovers together over some lettuce with a bit of extra balsamic vinaigrette for a great salad the next day.