Cooking dinner for one needn't be a chore. Nor should you deprive yourself of a well-prepared meal made by your own hands. Keep prep time down and pleasure time up by following these recipes for dinner for one.
Spaghetti for One
Ingredients You Will Need:
1 sweet Italian sausage link, casing removed
½ onion, chopped
1 raw hamburger patty, crumbled and fried
2 whole mushrooms, washed and sliced
Dash of oregano
Dash of fennel
½ cup Ragu spaghetti sauce
2 ounces of multi-grain spaghetti, cooked and rinsed
2 slices of thawed garlic toast
Cut the sausage link into bite-size pieces, and place it in a large skillet over medium heat. When the sausage is nearly done, add the onion and crumbled hamburger patty, and continue frying. When the meat is done, drain and add the mushrooms, oregano, fennel and spaghetti sauce.
Prepare the spaghetti according to the manufacturer's directions. Drain and rinse the spaghetti with hot water. Cover and set aside. As soon as the garlic toast has been broiled, grab a large bowl, fill it with a good size portion of spaghetti, top it with meat sauce and enjoy.
Stuffed Peppers for One
Ingredients You Will Need:
1 large bell pepper, washed and cut in half
2 scallions, chopped
2 large mushrooms, chopped
1 tomato, chopped
1 teaspoon fresh mint, chopped
¼ cup fava beans, chopped
¼ cup black beans, chopped
2 tablespoons dried cherries, chopped
2 tablespoons dried apricots, chopped
½ ounce parmesan cheese, grated
Preheat the oven to 375 degrees Fahrenheit. De-seed the pepper, and wash it again. Place the two halves in a greased baking pan, and set aside. In a large bowl, mix all the remaining ingredients, except the cheese. Taste the filling. If it needs more mint, add more. If it's too dry, add a little more tomato or at least a little tomato juice.
Fill the peppers, and pop them into the oven for about 20 minutes. For a moister meal, add about one inch of water to the pan, and then cover the peppers while they bake. For a crisper pepper, leave the pan uncovered. In the last five minutes of cooking, sprinkle the grated cheese over the peppers. Serve piping hot with salsa and sour cream on the side.
This stuffed-pepper dish is also great with pita bread. If using this as pita bread filler, it's important to cut the whole pepper into three sections or slices. (Remove the middle slice and use it for another meal.) Fill the two ends with filling, and, when the peppers are done cooking, slip each one into a pita pocket. Add lettuce, and use sour cream and salsa as the garnish inside the sandwich. Smash the sandwich a little to move the ingredients around inside the pita.