Ok, I volunteered to be "Single in the City" Captain and no one vetoed the idea, so I guess I am it . My question is what do I do?!? I guess the obvious is to generate ideas and/or questions on how to solve the problems with cooking for one.
Many of you have suggested many practical ideas (see "new here" post started by me). For me, freezing is not always an option, small freezer.
One way to avoid making a whole recipe is to cut a recipe in half - many times creating 2-3 servings then.
Along the same lines, I many times look at a recipe and the proportions of the ingrediants and kind of "wing" it using the same ingrediants scaled down to what I think will be good for one or two portions.
For meat/fish/fowl entres, I adore using spice/seasoning mixes and marinades. Mornings before work I pop a piece of meat from the freezer into a zip lock bag with marinade, squeeze out the air and stick it in the fridge and it is ready by the time I get home.
Spice/seasoning mixes I am fond of are Paul Prudohme's "majic" mixes - mean, fowl, vegetable, etc. Also the "ethnic" mixes...Italian seasoning, Herbs de Provance, etc. Also I pay attention to what kinds go into regional cooking and sometimes even mix my own...rup that onto the meat (also veggies) and grill...mmm
[For meat/fish/fowl entres, I adore using spice/seasoning mixes and marinades. Mornings before work I pop a piece of meat from the freezer into a zip lock bag with marinade, squeeze out the air and stick it in the fridge and it is ready by the time I get home. http://www.tiffanyesale.com/
One of the best purchases I ever made was 5 of these at the 99¢ Only store.
When I cook a meal, I can portion out my immediate needs, then fill the containers before I start to eat, so there's no going back for seconds. Containers can be refrigerated or frozen, and they are microwave and dishwasher safe. Although I always try to use the top rack for plastics, I have washed these on the bottom rack with no meltdowns!
Driving is like coloring. You gotta stay between the lines!
Posts: 120 | Location: Chinatown | Registered: April 18, 2007
Anyone hear of Taste of Home cooking mag? They have several cooking mag. as well as a few others. Well they just started a new one called cooking for 2. Their link is www.cookingfor2.com/links if anyone is interested in looking into it.
i was just looking in the savingdinner.com site mentioned on another thread and they have a new body clutter menu. Meals planed for one for the day. Some may be interested in that.
I went to a site http://www.reynoldskitchens.com they have foil packet meals. You can make them individual and it shouldn't be too hard to make them low-fat or specialized to a particular taste. I hope you find the site helpful.
This week's main lunch component was taco salad. I don't know that I'd ever MADE a taco salad before...sure have eaten plenty at Wendy's over the years, though! hehe Anyhow, this was a VERY container-heavy meal since I wanted to keep a lot of the elements apart until I was ready to eat...I could barely stuff them all into my lunch bag at once! LOL
Here's what I did: 1. Container 1: Large container of field greens. 2. Container 2: Mixture of 2-2 1/2 oz. lean ground beef seasoned with taco seasoning* and 1/3 cup kidney beans with a bit of bean liquid. 3. Container 3: Salsa for on top the salad. 4. Container 4: Chopped tomatoes for on top of the salad. 5. Container 5: Baggie of crushed lowfat/baked/saltfree tortilla chips. 6. Container 6: Side dish of cucumbers, tomatoes and red onion in balsamic vinaigrette.
*I vastly reduce the ratio of taco seasoning to ground beef when I make taco filling because the sodium level is so high (I have borderline hypertension). I fill in with some chili powder.
Here's what I would do differently next time: 1. Use some other sort of greens (perhaps green leaf or butter lettuce). The field greens were a little bitter and a little tough for this purpose, though I eat them all the time as a regular salad. I guess my palate is just used to a taco salad being on iceberg lettuce from my years of eating Wendy's! hehe 2. I would use as low sodium a tortilla chip as I could find but wouldn't use the salt-free again (unless someone can recommend a brand of salt-free that tastes great). They were not only terribly bland without any salt, but they just had no flavor at all. Bleh.
By the way, the salsa I used was a new jar I just bought at Whole Foods on Monday for this purpose. It is very yummy. I'll have to remember to post the brand name when I'm home. I think it may be Amy's Organic, but not sure.
1st Qtr. 2010 Goals: 1. Continue gym 3X week until it is a habit. 2. Read, write, sew or craft at least 30 mins. per day. 3. Regain control over eating > 8 p.m.
Posts: 7782 | Location: Rehoboth Beach, DE | Registered: March 12, 2004
I FINALLY have something to post in here I'm far from single and/or living alone (I've been married for 15 years and have 4 children....quite a houseful ). BUT this past week, I started going back to something that had worked for me in the past for lunches, and that is to make a veggie based lunch for myself while keeping the kids lunches what they normally eat (sandwiches, burritos, quesadillas, tostadas, etc)
This week I was really in the mood for asian (I'm actually ALWAYS in the mood for asian...I LOVE the stuff ). So I did a couple of different things. It only takes about 10 minutes total, and you could do a whole week's worth and individually package them and pop em in the fridge or freezer.
The first thing I did was to make the Green Thai Curry that Denise had posted (My variationis also on this same page), and served it over udon noodles (found in the asian section of your grocery store...but you could also use plain ol' spaghetti or linquine if you wanted....I measured out 2 oz. dry, and of the udon noodles, it is 4 1/2 oz when cooked).
The other variation I did on this was to use corn, zucchini, mushrooms, and red bell pepper with about 1/2 cup teriyaki sauce (I used this recipe that is listed in this thread, and only used 2 T. of the brandy. I'm planning on making some more today and trying rice vinegar instead of the brandy....see how it turns out. WIth the teriyaki version I also used udon noodles, and it was SOOOO good! Best teriyaki bowl I've ever had, and you know, both of these recipes came in right around 300 calories, and I couldn't eat all of either of them! So I'm guessing that my lunches were both under 300 calories, and they stayed with me much longer than just a sandwich, or even a salad with meat would have.
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3159 | Location: California | Registered: March 11, 2004
Yesterday, I bought all the ingredients to make a slaw that I make similar to my Confetti Pasta Salad except with slaw mix in place of the whole wheat pasta. I shopped right before dinner and, once I was home, wasn't in the mood to chop all the bell peppers I usually put in, so I did a throw-together of just the store-bought stuff with my usual homemade dressing and it was really tasty.
Note: As with almost everything I make, there is no actual recipe so amounts are approximate. Also, because I am single, I tend to make smaller batches of stuff like this because I don't like the taste/texture of it after it's been sitting in the fridge for days. If you're making it for a picnic or something, you could probably use the whole bag of slaw mix and half a bag or so each of carrots and red cabbage.
"Throw & Go" Quick Slaw
Throw about 1 1/2 cups of storebought slaw mix into a large lidded plastic container and add a about a cup each of storebought shredded carrots and storebought shredded red cabbage.
In a separate small bowl, whisk together about 1 1/2 tablespoons of seasoned rice wine vinegar with about 1-2 teaspooons each of Dijon deli-style mustard* and honey. Grind in some fresh black pepper and add a good pinch of celery seed. Once that's all well blended, drizzle and blend in about a tablespoon of olive oil until well emulsified.
Pour dressing over slaw, toss and go!
* I go back and forth all the time between the regular Grey Poupon dijon mustard and the deli-style--either can be used.
Posts: 7782 | Location: Rehoboth Beach, DE | Registered: March 12, 2004
Thanks for the helpful inexpensive meal suggestions! I love frittatas but forget about them a lot This forum is so helpful for me and is a great source of encouragement!!
Posts: 28 | Location: Indianapolis | Registered: June 14, 2005
Originally posted by SheriaVa: Tried something today that worked well and thought I'd share:
I was grilling citrus chicken for my lunches and also a petite filet mignon for my dinner and I wanted to have a baked potato with it but didn't want to heat up the whole apartment by baking the potato in the oven. I usually don't like potatoes done in the microwave because I like a crispy skin but today it seemed the best way to go. So, while I was grilling, I nuked the tater until it was done on the inside. Then I sprayed it with Pam and stuck it in my little toaster oven at 450 for just a few minutes. Perfect! Soft and done inside with a wonderful crunchy skin on the outside. Yum!
And no hot oven!
Oooh, Sheri, GREAT idea!
Blessings,
Lori
Re-committing myself to a healthy lifestyle that will include regular (and increasing) exercise, and following the baby steps rule on food. 6/17/08
Posts: 3159 | Location: California | Registered: March 11, 2004
Tried something today that worked well and thought I'd share:
I was grilling citrus chicken for my lunches and also a petite filet mignon for my dinner and I wanted to have a baked potato with it but didn't want to heat up the whole apartment by baking the potato in the oven. I usually don't like potatoes done in the microwave because I like a crispy skin but today it seemed the best way to go. So, while I was grilling, I nuked the tater until it was done on the inside. Then I sprayed it with Pam and stuck it in my little toaster oven at 450 for just a few minutes. Perfect! Soft and done inside with a wonderful crunchy skin on the outside. Yum!
And no hot oven!
Posts: 7782 | Location: Rehoboth Beach, DE | Registered: March 12, 2004
Thanks for all of the suggestions for those of us who are "single in the city"! I finally broke down this weekend and bought some Healthy Choice meals to take for lunch. The cafeteria at the hospital where I work doesn't have too many affordable healthy meal options, so, even though I love to cook, the pre-made meals were the better option. I finally admitted to myself that I don't have much time to cook this summer - I just bought a house and I'm also studying for my professional certification exams - so I'm searching for healthy short-cuts that are friendly to my budget and my waistline. Any other non-salad suggestions? Don't get me wrong, I love a good salad, but I'm a little burnt out on the greens right now.
Posts: 28 | Location: Indianapolis | Registered: June 14, 2005
[QUOTE]Originally posted by Kali: So, I had this idea. I am sure I'm not the first one to have it, so if anybody has any tips, let 'er rip (as Dad would say). You know those boxed rice meals, the Lipton pouches, the Zatarains boxes? The ones that come with all the spices and stuff already in them, and you just drop them into a pot and let them cook? Well, what if, on a day when I had a lot of time to bum around the kitchen, I made up a bunch of those from scratch from my OWN spice mixes, bagged them up in ziploc bags or in tupperwares, and saved them for a day when I didn't have the energy to put them together? QUOTE] Hi Kali,
<sorry for the late post... i just joined the group> I think you have a terrific idea! Just the thought of eating all that Ramen makes me remember my college days, and shudder. You might look for books at the library with titles like, "Perfect Mix" or "Make a Mix" -- there might be some recipes you could use to pre-package your own mixes. Good luck!
Originally posted by CrazyDesigner: How does dating go on your diets? I just got out of a long term relationship - and whenever I go out I can see the better choices - but don't always make them. Of course since I am home more right now I am cooking more.
Hi..... I've been in a relationship for 8 years now. We've always ate out a lot and we enjoy it but we do cook at home more now. I eat in restaurants so often due to going out w/him and clients due to my work that I have to really watch it much of the time. If, however we are going someplace really nice or it is a special occasion I enjoy what I want guilt-free.
How does dating go on your diets? I just got out of a long term relationship - and whenever I go out I can see the better choices - but don't always make them. Of course since I am home more right now I am cooking more.
Posts: 22 | Location: South Louisiana | Registered: February 15, 2005
You may also want to ask at the meat counter if they have any packages that they could sell for special pricing. A couple of weeks ago when we asked at the butcher counter about some ground meat - she brought us a package from the back that was marked at just over $1 a pound.
If you have any friends with one of those vacuum packs - I packed some chicken breast halves in marinade so I had easy one packet things to throw on my indoor grill.
Posts: 22 | Location: South Louisiana | Registered: February 15, 2005
Hi Kali, I feel your pain..more than you know as I lost my job about 3 weeks ago...have to wait for unemployment payments etc...so I know the "cashless" road.
One thing I have done is this. I am kind of a ziploc/gladware/tupperware junkie...as I like to make a lot of my meals (for work before) ahead of time. I haven't done that lately, but will now...you've inspired me to keep doing it..thanks.
Ok..you CAN buy a bag of brown rice..which is cheap...a favorite of mine is barley..cheap and very good for you...or another favorite of mine is getting whole wheat pasta and sauce, but making sure...to measure it out into the dishes and put into the freezer for later...like a premade Lean Cuisine, but better. I do like chicken breasts,...but know they are pricey, so when I can't afford them, I put in chicken legs, skin removed, into the slow cooker with the pasta sauce to cook...then top the pasta/grains with a portion of the meat and sauce.
One thing I saw on Cooking Thin was to make the Barley with lemon and I believe it was parmesan cheese...well that's how I make it anyhow. Lemon with a bit of salt, pepper and a small amount of parmesan..it's amazing (I don't put the sauce on top of it if it has the lemon in it).
I've also taken up eating oranges...they aren't pricey...and they are my night time snack..vs other crackers or anything bad.
Hey..if you have any tips for me...I'm all ears. Take care...and keep in touch.
quote:
Originally posted by Kali: I am not only single but also young and broke and living in the city--the student area, no less. The produce section of the local grocery (we call it "Kro-ghetto" instead of Kroger, you can imagine what it's like) leaves much to be desired. Most students in my position find themselves eating a lot of ramen, a lot of pre-packaged foods or foods out of a pouch. I am a cooking fanatic and am loathe to do that, not only because I love cooking, but I hate the idea of eating things for which I don't know all of the ingredients. But as far as fresh foods go.. well, I don't have the money or the selection available to eat as much as I would like.
So, I had this idea. I am sure I'm not the first one to have it, so if anybody has any tips, let 'er rip (as Dad would say). You know those boxed rice meals, the Lipton pouches, the Zatarains boxes? The ones that come with all the spices and stuff already in them, and you just drop them into a pot and let them cook? Well, what if, on a day when I had a lot of time to bum around the kitchen, I made up a bunch of those from scratch from my OWN spice mixes, bagged them up in ziploc bags or in tupperwares, and saved them for a day when I didn't have the energy to put them together? Has anybody done anything like this? Does anybody have any tips, if so? I like this idea because I can cut out all the unnecessary sodium, high fructose corn syrup (my mortal enemy, grr!), hydrogenated oils, etc. Plus, I can eat real rice instead of those fakey half-pasta "rice" mixes that Lipton has.
. My question is what do I do?!? I guess the obvious is to generate ideas and/or questions on how to solve the problems with cooking for one. 
I'm far from single and/or living alone (I've been married for 15 years and have 4 children....quite a houseful 
This forum is so helpful for me and is a great source of encouragement!!