Food for few: meals for one or two

by JANE KABLER

Sunday, June 15, 2008 8:19 PM EDT

1 1/2 cups of cubed cooked chicken

3 tablespoons of diced celery

3 tablespoons of mayonnaise

2 tablespoons of chopped water chestnuts

4 teaspoons of sweet pickle or 4 teaspoons of pineapple tidbits

1 teaspoon of diced pimientos, drained

1/4 teaspoon of salt

1/8 teaspoon of pepper

2 lettuce leaves

1 hard boiled egg, sliced

In a bowl, combine all ingredients except the lettuce and eggs. Place a scoop of salad on each lettuce leaf and garnish with egg slices. If you use pineapple tidbits, also add 10 seedless grapes which have been cut in half. Serves two.

Marinated Broccoli

4 teaspoons of canola oil

1 tablespoon of water

1 tablespoon of white wine vinegar

1 1/2 teaspoons of lemon juice

1 teaspoon of honey

1 garlic clove, minced

Dash of cayenne pepper

2 cups of fresh broccoli florets

2 tablespoons of chopped red bell pepper

In a jar with a lid, combine the first eight ingredients. Shake well. Pour over the broccoli and chopped red bell pepper. Refrigerate for least one hour. Drain before serving. Serves two.

Summer Squash Salad

2 cups of torn Boston Bibb Lettuce

1/3 cup of thinly sliced zucchini

1/3 cup of thinly sliced yellow summer squash

3 radishes, sliced

1/4 cup of reduced fat Italian Dressing

In a bowl, toss the lettuce, squash, radishes and dressing. Serve immediately. Serves two.

Couscous Pepper Cups

2 large sweet red peppers

1/2 cup of chopped onion

1/3 cup of fresh sliced mushrooms

1/4 cup of sliced celery

1/4 cup of peeled, chopped apple

1 garlic clove, minced

3/4 cup of chicken broth

1/4 teaspoon of salt

1/4 teaspoon of cumin

1/8 teaspoon of turmeric

1/4 teaspoon of pepper

1/2 cup of uncooked couscous

1 teaspoon of canola oil

2 tablespoons of golden raisins

1 tablespoon of fresh minced parsley

Cut tops off of the peppers and take out membrane and seeds. In a large kettle cook the peppers in boiling water for 5 minutes or until crisp-tender. Drain and rinse in cold water. In a nonstick skillet coated with nonstick cooking spray, saute the onion, mushrooms, celery, apples and garlic for 5 minutes or until vegetables are tender. Remove from the heat and set aside.

In a saucepan, combine the broth, salt, cumin, pepper and turmeric if desired. Bring to a boil, stir in couscous and oil. Remove from the heat, cover and let stand for five minutes. Fluff with a fork. Stir in vegetable mixture, raisins and parsley. Spoon into peppers. Place in an eight inch square baking dish, coated with cooking spray and cover and bake at 350 degrees for 15 minutes or until heated through. Serves two.

Dutch Potatoes

1/4 cup of chopped onion

2 teaspoons of butter

2 cups of peeled, cubed potatoes

1 cup of sliced fresh carrots

1/4 cup of sour cream

1/4 teaspoon of salt

1/4 teaspoon of pepper

Snipped or dried chives

In a small skillet, saute onion in butter for 10 minutes or until golden brown. Then place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Drain. In a small bowl, mash potatoes and carrots, beat in onion, sour cream, salt and pepper. Sprinkle with chives. Serves two.

Eggplant Au Gratin

1 small eggplant, peeled and cut into 1/4 inch slices

1 tablespoon of canola oil

3/4 cup of spaghetti sauce

3/4 cup of shredded Mozzarella Cheese

2 tablespoons of Parmesan Cheese

Brush both sides of the eggplant lightly with the oil. Place on an ungreased baking sheet. Bake at 400 degrees for 8 minutes. Turn and bake 8 minutes longer or until browned and tender. Place eggplant slice in a baking dish which you have lightly greased. Salt and pepper the top each slice and then add with one to two tablespoons of spaghetti sauce, two tablespoons of Mozzarella and sprinkle with Parmesan. Bake, uncovered at 350 degrees for 15 minutes or until bubbly and cheese is melted. Serves two. Tip: Another variation is to dip raw slices into flour, then a beaten egg and then back into flour and fry to a golden brown on both sides, then add on top spaghetti sauce, Mozzarella Cheese and Parmesan Cheese and bake until bubbly and the cheese is melted.

Parmesan Asparagus

10 medium asparagus spears, trimmed at the base

3 teaspoons of canola oil

1 tablespoon of Parmesan Cheese

1/8 teaspoon of garlic salt

Brush asparagus with the oil and place on a baking sheet which is been sprayed with vegetable oil. Bake uncovered at 400 degrees for 6 minutes, turn the asparagus and cook 6 more minutes. Combine the Parmesan Cheese and garlic salt and sprinkle over the cooked asparagus and bake a couple of minutes. Serve with lemon wedges. Serves two.

Apple Stuffed Acorn Squash

1 medium Acorn Squash

1 cup of chopped, peeled apple

4 teaspoons of honey

2 teaspoons of butter

1/8 teaspoon of cinnamon

Cut squash in half and discard seeds. Place squash cut side up in a 9 x 5 inch loaf pan. Fill centers with chopped apple. Cover and bake at 400 degrees for 30 minutes.

In a microwave safe bowl, combine the honey and butter. Cover and microwave on high for 20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered for 30 minutes longer or until tender.

Marinated Sirloin or Ribeye Steaks

1/4 cup of honey

3 tablespoons of soy sauce, reduced sodium

2 tablespoons of canola oil

1 tablespoon of balsamic vinegar

2 garlic cloves, peeled

1/4 teaspoon of pepper

2 5 oz. steaks

3 green onions, chopped

In a blender, combine the honey, soy sauce, oil, vinegar, garlic and pepper. Pour 1/3 of the marinate into a plastic bag and add the steaks. Shake and refrigerate for 2 hours. Save the rest of the marinade to use when basting.

Spray the grill rack and drain the marinade off of the steaks and discard marinade. Grill steaks, covered, over medium hot heat for 5 minutes on each side. Baste occasionally with reserved marinade.

Lemon Pepper Pasta

2 oz. uncooked vermicelli pasta

1/4 cup milk

3 oz. Asiago Cheese, grated

1/8 teaspoon salt

1/2 teaspoon of pepper

1 tablespoon of margarine

1/2 red bell pepper, cut into thin strips

1/2 yellow bell pepper, cut into thin strips

1/2 onion sliced thinly

2 teaspoons of canola oil

1 1/2 teaspoons of grated lemon zest

Cook pasta in boiling salted water until tender. Drain. In a saucepan add milk, cheese, salt, pepper and margarine and cook until cheese is melted. Stir constantly and keep heat low. Add pasta and toss. Set aside. In a small skillet place oil and heat, then add pepper strips, onion and saute for 5 minutes. Sprinkle with lemon zest and mix well. Toss with pasta mixture. Serves two.

Teriyaki Chicken

1/3 cup of water

1/4 cup of sherry or chicken broth

1/4 cup of soy sauce

2 cloves of garlic, minced

1/2 teaspoon of ground ginger

2 skinless, boneless chicken breasts

In a small saucepan, combine the first five ingredients. Bring to a boil over medium heat. Cook for 1 minute. Cool for 10 minutes. Pour into a zip lock bag and add the chicken. Seal bag and shake. Refrigerate for 3 hours.

Drain and discard marinade. Grill chicken, covered over medium heat for 6 minutes on each side or until juices run clear. Serves two.

Vegetables and Shrimp Fettuccine

4 oz. of uncooked fettuccine pasta

1 medium onion, chopped

1 medium zucchini, cut into 1/4 inch slices

1 medium tomato, peeled, and chopped

1 garlic clove, finely minced

2 tablespoons of butter or margarine

10 uncooked shrimp, peeled, tails off and deveined

2 tablespoons of white wine or chicken broth

1/4 teaspoon of salt

1/4 teaspoon of pepper

Cook fettuccine in salted water until tender. Drain. In a skillet saute the onion, zucchini, tomato and garlic in butter for 10 minutes. Add the shrimp, wine or broth, salt and pepper. Cook four minutes longer or until the shrimp turn pink. Pour over the cooked fettuccine and toss. Serve with Parmesan cheese and fresh chives over the top.

Rice-Stuffed Cornish Hens

1/3 cup of uncooked long grain rice

2 tablespoons of chopped onion

2 tablespoons of slivered almonds

3 tablespoons of butter or margarine, divided

3/4 cups of water

1 teaspoon of bouillon, chicken flavored

1 teaspoon of lemon juice

1/2 teaspoon of salt, divided

1 4 oz. can of sliced mushrooms, drained and chopped

2 Cornish hens

1/2 teaspoon of pepper

Cook the rice, onion and almonds in margarine until the rice is lightly browned. Stir in the water, bouillon, lemon juice and 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until rice is tender and most all of the liquid is absorbed. Stir in mushrooms. Stuff the cavity of each hen with the rice mixture and any stuffing left over place around the hens. Sprinkle with the rest of the salt and pepper. Place on a rack, in a greased, shallow roasting pan. Melt the remaining butter or margarine and brush half over the hens.

Cover and bake at 400 degrees for 25 minutes or until tender. Serves two.

Pineapple Marshmallow Fluff

1 1/2 cups of miniature marshmallows

1/2 can of Eagle Brand sweetened milk

3/4 cup of crushed pineapple, drained

1 teaspoon of lemon juice

3/4 cup of whipped cream

2 tablespoons of crushed pecans

In a saucepan combine the marshmallows, crushed pineapple and lemon juice. Cook and stir until marshmallows melt. Cover and set in the refrigerator. When totally cool add the whipped cream and nuts. Chill for two hours before serving. Serves two.

Orange Cranberry Bars

1/4 cup of all purpose flour

1 1/2 teaspoons of sugar

2 tablespoons of cold butter

2 tablespoons of chopped pecans

Topping:

2 tablespoons of beaten eggs

1 1/2 teaspoons of milk

3/4 teaspoon grated orange zest

1/4 teaspoon of vanilla extract

1/3 cup of sugar

1 1/2 teaspoons of all purpose flour

1/4 cup of chopped fresh or frozen cranberries

2 tablespoons of flaked coconut

2 tablespoons of chopped pecans

Combine flour and sugar and cut in butter. Stir in 2 tablespoons of pecans. Press into a 8 inch greased pan. Bake at 350 degrees for 15 minutes. In another bowl combine the milk, eggs, orange zest, and vanilla. Combine the sugar and flour and gradually add to the egg mixture. Mix well. Fold in the cranberries, coconut and two tablespoons of pecans. Spread over crust. Bake for 20 minutes or until golden brown. Cool before cutting. Serves two.

Notes:

1. Baked eggplant is a healthy and delicious vegetable to serve in the summer.

2. Take advantage of seasonal fresh asparagus and keep it simple to prepare.

3. Vermicelli pasta with vegetables and lemon pepper will be a hit for your family.

Last modified 06/15 03:33 PM by Sean Cannon

Created 06/03 07:55 AM by Jane Kabler