Tip of the Day
A couple of weeks ago I posted my Hungarian Beef Goulash recipe. I inadvertently forgot to post this tip that went with it. It can be difficult cooking for small families, especially one or two people…. But why deprive yourself of some delicious home-cooked meals when you can divide it up and freeze some for another day.
I did that with the Hungarian Beef Goulash I made. We ate it the first night and a couple of nights later we had leftovers. Well…. we still had leftovers… so I popped it into a freezer safe container and froze it. It will be perfect for me when Warren goes on his 12 day business trip.. I won’t have to cook for atleast one day… I will have to make some noodles… but that's quick and this way I get a hearty meal when I ordinarily wouldn’t.
Showing posts with label Dinner for 2. Show all posts
Showing posts with label Dinner for 2. Show all posts
Cooking for Two Tip – Dividing Casseroles Into Two
Tip of the Day
There is absolutely no reason why a couple cannot enjoy comfort foods such as casseroles as much as bigger families. I make casseroles and divide them into two casserole dishes… one to enjoy that night and one to enjoy another night. In fact, making a casserole ahead makes a night later in the week easier…. and who doesn’t love that?
There is absolutely no reason why a couple cannot enjoy comfort foods such as casseroles as much as bigger families. I make casseroles and divide them into two casserole dishes… one to enjoy that night and one to enjoy another night. In fact, making a casserole ahead makes a night later in the week easier…. and who doesn’t love that?
Recipe: Honey-Glazed Cashew Chicken Stir-Fry
This recipe for honey-glazed cashew chicken stir-fry is from the folks at Pillsbury… I got in from their soft cover book “Easy Meals for 2” … it’s very easy and delicious…. I adapted it slightly by adding mandarin oranges.
TIPS
I used mandarin orange slices from Delmonte Sun Fresh Mandarin Orange Slices in Light Syrup in the jar…. You can usually find it in the refrigerated section of the produce section of your grocery store…. They are delicious in so many things… like salads and recipes like this one…. they’re great to eat by themselves too ….they stay fresh for a long time so there is usually never any waste.
This recipe can easily be doubled or tripled for larger families.
I really like Chinese food… but… unfortunately… I have to watch the fat, salt and msg, etc…. so we simply don’t eat out much anymore… I can cook the same meals better and healthier at home. This recipe is a prime example.
I hope you enjoy it!
PRINT RECIPE
Honey-Glazed Cashew Chicken Stir-Fry Recipe:
All you need:
1 cup uncooked instant rice
1 cup water
¾ cup orange juice
¼ cup honey
1 tablespoon cornstarch
½ teaspoon salt
1 tablespoon vegetable oil
2 large boneless skinless chicken breasts, cut into bite size strips
1 cup ready to eat baby cut carrots, cut in half length wise
1 small onion, thinly sliced
1 clove garlic, minced
1 cup Green Giant frozen sugar snap peas
¾ to 1 cup mandarin orange slices (amount to your taste)
1/3 cup whole cashews
All you need to do:
Cook the rice according to package directions.
In a small bowl, combine the orange juice, honey, cornstarch and salt until well blended. Set aside.
In a large non-stick skillet or wok, heat oil over medium high heat.
Add the chicken , carrots, onion and garlic.
Cook, stirring constantly, for about 7-9 minutes. (Chicken should no longer be pink inside)
Stir in the sugar snap peas.
Cover and cook for another 6-8 minutes, stirring occasionally, until vegetables are crisp-tender. (If using fresh sugar snap peas, you need to use your judgement as to how long to cook them... you want them tender but with some crisp left in them)
Stir the orange juice mixture and add to the skillet.
Cook and stir for 1-2 minutes or until mixture thickens.
Stir in the mandarin orange slices and cashews.
Serve over rice.
Making Meat Loaves Ahead
Tip of the Day
Whether you’re cooking for one or two…. or a family… everyone can enjoy comfort meals and do it on week nights when time is short.
You can easily make my meat loaf recipe. If you’re making it for one person or two… just divide the meat loaf mixture into four mini loaves and make one and wrap the other three tightly in heavy-duty foil. I also like to put the foil covered loaves in a freezer bag…. I find the meat loaf mixture freezes better and any onion and garlic smell from the loaves won’t invade your freezer. They can be frozen up to 2 months.
And for you busy parents trying to find the time to prepare meals for a family…. I would double the recipe and freeze one loaf…. this way you have a meal done ahead…. and no extra work.
Defrost the meat loaves in the refrigerator for 24 hours.
For those baking mini loaves… bake at 350 degrees F for 40 minutes or until a meat thermometer inserted in the center reads 160 degrees F. Let meat loaf stand at least 5 minutes before cutting.
Whether you’re cooking for one or two…. or a family… everyone can enjoy comfort meals and do it on week nights when time is short.
You can easily make my meat loaf recipe. If you’re making it for one person or two… just divide the meat loaf mixture into four mini loaves and make one and wrap the other three tightly in heavy-duty foil. I also like to put the foil covered loaves in a freezer bag…. I find the meat loaf mixture freezes better and any onion and garlic smell from the loaves won’t invade your freezer. They can be frozen up to 2 months.
And for you busy parents trying to find the time to prepare meals for a family…. I would double the recipe and freeze one loaf…. this way you have a meal done ahead…. and no extra work.
Defrost the meat loaves in the refrigerator for 24 hours.
For those baking mini loaves… bake at 350 degrees F for 40 minutes or until a meat thermometer inserted in the center reads 160 degrees F. Let meat loaf stand at least 5 minutes before cutting.
Recipe: Pan-Seared Veal Chops
Veal chops are very tender and flavorful…. they are absolutely delicious….. but buyer beware… veal chops from the loin can be expensive… but in my opinion… worth every penny for a special dinner.
To make them is very easy…. a perfect meat for a special occasion dinner. Serve this with a vegetable and creamy mashed potatoes…. you may want to consider my recipe for baked tomatoes....that would go well...
This is so easy it frees you up to concentrate on a possible appetizer and dessert.
This recipe serves two.
Enjoy!
Pan-Seared Veal Chops Recipe:
All you need:
2 tablespoons butter, softened
1 tablespoon Dijon mustard
1 tablespoon chopped fresh basil or thyme or marjoram (your preference… I prefer thyme)
Olive oil
2 veal loin chops, 1 inch thick (about 8 ounces each)
Salt and freshly ground black pepper
All you need to do:
Make the herbed butter by creaming the butter and the dijon mustard and the herb of choice together in a small bowl.
Lightly oil a heavy cast iron skillet and set it over high heat until very hot. Do not allow it to smoke.
Brush both sides of the veal chops with a little olive oil and season with salt.
Place the chops in the skillet and reduce the heat to medium.
Cook for 4-5 minutes and then flip them over and cook for another 3-4 minutes until desired doneness.
I prefer my veal a little pink (medium rare)… use a thermometer to gauge doneness.
When done… remove meat to plates…. And top each chop with half the herbed butter.
To make them is very easy…. a perfect meat for a special occasion dinner. Serve this with a vegetable and creamy mashed potatoes…. you may want to consider my recipe for baked tomatoes....that would go well...
This is so easy it frees you up to concentrate on a possible appetizer and dessert.
This recipe serves two.
Enjoy!
Pan-Seared Veal Chops Recipe:
All you need:
2 tablespoons butter, softened
1 tablespoon Dijon mustard
1 tablespoon chopped fresh basil or thyme or marjoram (your preference… I prefer thyme)
Olive oil
2 veal loin chops, 1 inch thick (about 8 ounces each)
Salt and freshly ground black pepper
All you need to do:
Make the herbed butter by creaming the butter and the dijon mustard and the herb of choice together in a small bowl.
Lightly oil a heavy cast iron skillet and set it over high heat until very hot. Do not allow it to smoke.
Brush both sides of the veal chops with a little olive oil and season with salt.
Place the chops in the skillet and reduce the heat to medium.
Cook for 4-5 minutes and then flip them over and cook for another 3-4 minutes until desired doneness.
I prefer my veal a little pink (medium rare)… use a thermometer to gauge doneness.
When done… remove meat to plates…. And top each chop with half the herbed butter.
Recipe: Champagne Chicken
This is a wonderful chicken dish…. that’s not hard to make and certainly could be used for a romantic dinner for two…. it should at least make your list of possibilities for Valentine’s Day…
I’ve made it for a number of special occasion meals over the years to much success….
You can make everything up to the adding of the heavy cream and grapes. Cook the chicken until almost done... turn the heat on very low and simmer very slowly.
I hope you enjoy it as much as I have.
Enjoy!
Champagne Chicken Recipe:
All you need:
¼ cup flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon ginger
2 boneless chicken breasts (4 halves)
¼ cup butter
1 onion sliced
Bouquet garni made of 1 carrot, cut-up, 1 bay leaf
4 cups of champagne
1 cup seedless white grapes
1 cup heavy cream
All you need to do:
Put the flour, salt, pepper and ginger in a bag.
Shake each piece of chicken in the bag to coat.
Melt butter in a large skillet over medium heat.
Brown the chicken slowly in the butter.
Then add the onion, cook the onion for 1-2 minutes until they soften a little.
Add the champagne and the bouquet garni.
Cover and simmer until the chicken is cooked.
Remove the chicken and transfer to a warm plate.
Remove the bouquet garni and the onion.
Add the grapes and the heavy cream.
Heat… but do not boil the sauce…
Place the chicken on a platter and pour the sauce over it.
You can also serve it on individual plates with a bed of wild rice, rice pilaf or other rice…. the chicken on top and the sauce poured over that.
I’ve made it for a number of special occasion meals over the years to much success….
You can make everything up to the adding of the heavy cream and grapes. Cook the chicken until almost done... turn the heat on very low and simmer very slowly.
I hope you enjoy it as much as I have.
Enjoy!
Champagne Chicken Recipe:
All you need:
¼ cup flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon ginger
2 boneless chicken breasts (4 halves)
¼ cup butter
1 onion sliced
Bouquet garni made of 1 carrot, cut-up, 1 bay leaf
4 cups of champagne
1 cup seedless white grapes
1 cup heavy cream
All you need to do:
Put the flour, salt, pepper and ginger in a bag.
Shake each piece of chicken in the bag to coat.
Melt butter in a large skillet over medium heat.
Brown the chicken slowly in the butter.
Then add the onion, cook the onion for 1-2 minutes until they soften a little.
Add the champagne and the bouquet garni.
Cover and simmer until the chicken is cooked.
Remove the chicken and transfer to a warm plate.
Remove the bouquet garni and the onion.
Add the grapes and the heavy cream.
Heat… but do not boil the sauce…
Place the chicken on a platter and pour the sauce over it.
You can also serve it on individual plates with a bed of wild rice, rice pilaf or other rice…. the chicken on top and the sauce poured over that.
Recipe: Mustard Pork Chops
This is a wonderfully light pork chop dish that blends the flavors of honey and mustard…. And what’s even better …. It practically makes itself…. it frees you up to do other things like prepare a small salad or vegetables or a dessert….
This can be dressed up with great sides…. veggies and a rice pilaf or orzo maybe…. Some warm dinner rolls…. This could easily make your short list of possibilities for Valentine’s Day.
The recipe calls for coarse whole grained mustard.... which has a strong flavor.... if you prefer a sweeter lighter flavor use only Dijon mustard...
Enjoy!
Mustard Pork Chops Recipe:
All you need:
½ cup Dijon mustard
¼ cup coarse grained mustard
3-6 tablespoons honey (taste it... we don't like it too sweet... so 3 is enough for us)
4 boneless pork chops
Fresh snipped chives
All you need to do:
Preheat the oven to 375 degrees.
Spray a 13x9 baking dish with cooking spray.
In a small bowl, mix the 2 kinds of mustards and the honey.
Spread the honey mustard on both sides of the pork chops and place in the baking dish.
Bake uncovered 25 to 35 minutes or until pork chops are done.
Garnish with snipped chives.
This can be dressed up with great sides…. veggies and a rice pilaf or orzo maybe…. Some warm dinner rolls…. This could easily make your short list of possibilities for Valentine’s Day.
The recipe calls for coarse whole grained mustard.... which has a strong flavor.... if you prefer a sweeter lighter flavor use only Dijon mustard...
Enjoy!
Mustard Pork Chops Recipe:
All you need:
½ cup Dijon mustard
¼ cup coarse grained mustard
3-6 tablespoons honey (taste it... we don't like it too sweet... so 3 is enough for us)
4 boneless pork chops
Fresh snipped chives
All you need to do:
Preheat the oven to 375 degrees.
Spray a 13x9 baking dish with cooking spray.
In a small bowl, mix the 2 kinds of mustards and the honey.
Spread the honey mustard on both sides of the pork chops and place in the baking dish.
Bake uncovered 25 to 35 minutes or until pork chops are done.
Garnish with snipped chives.
Recipe: Creamy Potato and Sausage Casserole
This potato and sausage casserole recipe is an excellent example of a hearty, family friendly meal that is quick to prepare and is not high in fat and calories. By making a few healthy choices in ingredients, the casserole is not heavy and fat laden.
This is an old recipe I adapted and have in my file from the folks at Pillsbury…. I got it from one of their soft cover books entitled, “Casseroles”. I made only minor changes to it. I’ve used it lots over the years… a quick weeknight supper or a covered dish to a church supper…. it’s so easy.
This recipe is for 2… and is easily doubled or tripled for larger crowds. For 4 servings I use an 8x8 baking dish and for 6, I use a 9x13 baking dish… increase the baking time to about 35-45 minutes… or until the sides of the casserole are bubbly.
I hope you and your family enjoy it!
Creamy Potato and Sausage Casserole Recipe:
All you need:
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk (you can use low fat or fat-free)
1 (10 ¾ oz.) Campbell’s Condensed 98% fat-free Cream of Mushroom Soup
1 ½ cups frozen Potatoes O’Brien with onions and peppers
2 tablespoons Progresso Plain Bread Crumbs
1 teaspoon butter or margarine, melted
All you need to do:
Preheat the oven to 375 degrees.
Spray two 2 to 2 ½ cup individual casseroles with non-stick cooking spray.
In a medium skillet over medium high heat, cook the sausage until no longer pink.
Break apart the sausage with the flat end of a spatula to break into smaller pieces.
Drain on paper towels.
Remove skillet from heat.
Wipe out any grease in the skillet.
Return the sausage to the pan.
Add the peas and carrots, milk and soup. Stir well until completely incorporated.
Add the potatoes folding in to completely incorporate.
Divide the mixture between the two individual casseroles.
In a small bowl, combine the bread crumbs and margarine. Mix well with a fork.
Sprinkle the crumb mixture over the casseroles.
Bake for 15 to 20 minutes or until bubbly and lightly browned.
This is an old recipe I adapted and have in my file from the folks at Pillsbury…. I got it from one of their soft cover books entitled, “Casseroles”. I made only minor changes to it. I’ve used it lots over the years… a quick weeknight supper or a covered dish to a church supper…. it’s so easy.
This recipe is for 2… and is easily doubled or tripled for larger crowds. For 4 servings I use an 8x8 baking dish and for 6, I use a 9x13 baking dish… increase the baking time to about 35-45 minutes… or until the sides of the casserole are bubbly.
I hope you and your family enjoy it!
Creamy Potato and Sausage Casserole Recipe:
All you need:
4 oz. bulk light turkey and pork sausage
1 cup frozen peas and carrots, thawed
1/3 cup milk (you can use low fat or fat-free)
1 (10 ¾ oz.) Campbell’s Condensed 98% fat-free Cream of Mushroom Soup
1 ½ cups frozen Potatoes O’Brien with onions and peppers
2 tablespoons Progresso Plain Bread Crumbs
1 teaspoon butter or margarine, melted
All you need to do:
Preheat the oven to 375 degrees.
Spray two 2 to 2 ½ cup individual casseroles with non-stick cooking spray.
In a medium skillet over medium high heat, cook the sausage until no longer pink.
Break apart the sausage with the flat end of a spatula to break into smaller pieces.
Drain on paper towels.
Remove skillet from heat.
Wipe out any grease in the skillet.
Return the sausage to the pan.
Add the peas and carrots, milk and soup. Stir well until completely incorporated.
Add the potatoes folding in to completely incorporate.
Divide the mixture between the two individual casseroles.
In a small bowl, combine the bread crumbs and margarine. Mix well with a fork.
Sprinkle the crumb mixture over the casseroles.
Bake for 15 to 20 minutes or until bubbly and lightly browned.
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