Here are two more recipes that are easy to make when you are cooking for one. Using repeating ingredients so nothing goes to waste, and making as few dishes as possible – these meals are perfect for anyone struggling to cook for one. The hardest part is committing to making yourself something more than KD or a frozen entrée. You’re worth it! And trust me the little extra effort will make you feel all kinds of good.

These first two recipes in particular are ones I based on my favorite processed foods – think ‘Hamburger Helper’ and ‘Tuna Helper’ but 100 times better. They were always something I found myself making to eat when I was alone, so why not skip the box?

Hamburger Noodle Casserole

Ingredients
1/2 lb ground beef
1/2 chopped green or red pepper
1/2 finely chopped onion
1 cup sliced mushrooms
1/2 can diced tomatoes undrained
1/2 can cream of tomato soup (can use 1 cup of soup from scratch if you have it, if you are buying from a store try for reduced sodium)
1/2 can cream of celery soup (can use 1 cup of soup from scratch if you have it, if you are buying from a store try for reduced sodium)
1/4 cup milk
1 TSP dried oregano
1/2 TSP chili powder
1/2 TSP paprika
Pinch of red pepper flakes
Pepper

1 1/2 cups dried pasta of your choice – fusilli and egg noodles work well.

Cook the beef in a non stick pan over medium heat until it is no longer pink and large pieces are broken up. Add peppers, onion and mushrooms and cook 5 minutes until soft.

Stir in tomatoes and soups. Mix well and add in all other ingredients. Simmer 30 minutes stirring occasionally until noodles are cooked.

Tuna Casserole

Ingredients
1 cup dried pasta of your choice
1 can of tuna, drained
1/2 cup celery
1/4 cup diced green or red pepper
1/4 cup frozen peas
1/4 cup diced onion
1/2 can cream of celery soup (can use 1 cup of soup from scratch if you have it, if you are buying from a store try for reduced sodium)
1/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup mayo
Pepper

Cook pasta until al dente according to directions on the box. Rinse with cold water and mix with tuna, celery, peppers, peas and onion.

In a sauce pan add soup and milk and heat over medium heat until smooth. Add cheese and stir until melted. Removed from heat and add mayo and a bit of pepper to taste. Pour this mixture over the pasta and put in a casserole dish. Bake at 350 degrees uncovered for 30 minutes.

Indian Chicken

Ingredients
1 TBSP of butter or olive oil
1/2 cup diced onion
1 TSP minced garlic
1/2 TBSP grated fresh gingerroot or 2 TSP ginger powder
1/2 TSP each chili powder, turmeric, cinnamon
1/2 can undrained diced tomatoes
1 TBSP Tomato Paste * If you have some left over from the other recipes. Don’t open a can of it just for one TBSP. It adds a tomato flavour but isn’t necessary to the recipe.
1/2 TBSP Brown Sugar
Salt and Pepper to taste
Cooked Chicken – I like to use leftovers from those rotisserie chicken meals they sell at the hot foods sections of your grocery store. Use as much as you like / have left.
1/4 cup milk
Optional: 1 heaping spoonful of sour cream, plain yogurt or cream cheese

Rice

Put butter or oil in a non stick skillet over medium heat. Add onion and garlic and cook 5 minute until tender. Add gingerroot, chili powder, turmeric, cinnamon and cook one minute more. Add tomatoes (and paste if using), brown sugar, salt and pepper, and chicken. Reduce to a low simmer and cook 10 minutes until chicken and tomatoes are heated through.

Add milk and the optional ingredient if you choose. Simmer 5 more minutes and serve over rice.

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