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I don’t know if anyone particularly loves to cook for themselves. While you might love to cook, it’s not always fun to cook complicated recipes that end up yielding too much and leave you with four nights of leftovers.
I get it – I cook for myself all the time and often find myself making too much or too little. We’re done with that. This week, we’re bringing you the best one-person dinners that won’t leave you with a fridge full of leftovers or a huge mess to clean up.
Super Greens Frittata
Thank you The Kitchen Paper for the recipe!
Ingredients
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1 Tbsp butter or oil
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½ cup chopped asparagus
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½ cup chopped zucchini
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2 eggs
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1 Tbsp pesto
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Salt and pepper
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⅔ cup chopped kale
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1 oz. goat cheese
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¼ avocado
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⅓ cup microgreens
Directions
1. In a small heavy-duty skillet, heat the butter or oil over medium-high heat. Add the asparagus and zucchini and cook, stirring occasionally for 3-5 minutes. The vegetables should be bright green and beginning to soften.
2. While the vegetables are cooking, whisk the eggs, pesto, two pinches of salt, and a few turns of freshly ground black pepper together until the mixture is smooth and whipped.
3. Add the kale to the pan and put a lid over it for one minute.
4. Stir the vegetables together and once they’re fully wilted, spread them in an even layer all over the pan. If the pan looks dry, add more butter or oil.
5. Pour the eggs into the pan in an even layer. Let the mixture cook for one minute, then use a small spatula to lift the edges and allow the uncooked egg to run under the cooked layer. Work your way around the edges of the pan until most of the egg is cooked.
6. Use your hands to break the goat cheese into small pieces and scatter it on top of the frittata. Broil just a few inches under the coils for 2-3 minutes. The frittata should puff up and the cheese will soften.
7. Remove the frittata from the oven and top with sliced avocado and a big handful of greens.
8. Serve warm.
Pan-Seared Salmon with Capers and Baby Artichokes
Thank you A Calculated Whisk for the recipe!
Ingredients
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1 lemon
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6 baby artichokes
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1 tsp extra-virgin olive oil
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2 tsp ghee
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¼ tsp sea salt
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¼ tsp freshly ground black pepper
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6 oz. salmon filet (skin on)
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1 small shallot
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1 Tbsp capers
Directions
1. Preheat the oven to 400°F and line a sheet pan with foil or parchment.
2. Fill a medium bowl with cold water and one tablespoon of juice from the lemon. Cut the stems off the artichokes and trim about ½ an inch off the tops. Peel off the tough outer green leaves and slice the artichokes in half, placing them in the bowl of lemon water. This keeps them from browning too much.
3. Drain the artichokes, pat them dry, then place them on the baking sheet. Drizzle them with olive oil and season with salt and pepper. Toss to coat, then arrange the artichokes cut-side down. Roast for 10 minutes, flip, and roast for an additional 10 minutes.
4. While the artichokes are roasting, prepare the salmon. Heat a cast-iron skillet over medium-high heat for about a minute. Season the salmon with salt and pepper on both sides. Add one tablespoon of ghee on each side and add the salmon to the pan, skin-side down. Let the salmon cook for about 5 minutes until the skin is nicely browned and the bottom half of the filet appears opaque. While the salmon is cooking, cut the shallot in half and slice it thinly. Drain and rinse the capers. Flip the salmon over and cook for 3-5 minutes on the second side until it’s browned and cooked through. Transfer it to a plate and cover it lightly with foil.
5. Reduce the heat to medium. Add the shallot and the remaining teaspoon of ghee to the pan. Cook, stirring frequently, for about 2 minutes until the shallots are browned and softened. Stir in the capers and two tablespoons of lemon juice. Spoon the shallots, capers, and pan juices on top of the salmon.
6. Serve hot with the roasted artichokes and lemon slices.
Salisbury Steak
Thank you One Dish Kitchen for the recipe!
Ingredients
Beef Patty:
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8 oz. ground beef
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½ tsp Worcestershire sauce
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½ tsp Italian seasoning
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¼ tsp mustard powder
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¼ tsp garlic powder
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⅛ tsp kosher salt
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⅛ tsp coarsely ground black pepper
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½ Tbsp olive oil
Gravy:
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½ Tbsp butter
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2 + ½ oz. sliced onions
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¼ cup sliced mushrooms
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½ tsp Worcestershire sauce
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½ cup beef broth
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1 tsp sour cream
Directions
1. Place the ground beef into a bowl. Add the Worcestershire sauce, Italian seasoning, mustard powder, garlic powder, salt, and pepper. Mix the ingredients together until they’re well combined. Flatten the seasoned ground beef into a round disk, about ½-inch thick.
2. Heat the oil in a medium-sized skillet on medium heat. Add the ground beef patty to the hot skillet and cook for 4 minutes per side. Remove the burger patty from the skillet and place it on a plate. Cover the plate with aluminum foil and set it aside.
3. Return the skillet to the heat and reduce heat to medium-low. Add the butter to the pan. When the butter has melted, add the onions and cook, stirring occasionally for 3 minutes. Add the mushrooms to the pan and cook, stirring occasionally until the mushrooms have softened, about 3 minutes.
4. Stir in the Worcestershire sauce and the beef broth, bring the mixture to a gentle boil, stirring occasionally, then reduce heat to low. Simmer for another 3 minutes.
5. Stir in the sour cream and mix well. Add the ground beef patty back to the pan and cook for a minute more, spooning some of the sauce over the meat as it heats.
6. Remove the beef patty from the pan and place it on a plate. Pour the sauce over the top and enjoy!
Tuna Stuffed Avocado
Thank you Love and Zest for the recipe!
Ingredients
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½ small avocado (diced)
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4 oz. albacore tuna (canned in oil)
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1 heaping Tbsp dried tart cherries
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1 Tbsp chopped pecans
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Pepper (to taste)
Directions
1. Mix all the ingredients in a small bowl to combine.
2. Serve the salad in the avocado skin.
Pork Stir Fry
Thank you One Dish Kitchen for the recipe!
Ingredients
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1 tsp olive oil
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4 oz. ground pork
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⅛ tsp kosher salt
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¼ cup sliced mushrooms
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¼ cup chopped onions
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1 small carrot (chopped)
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1 garlic clove (minced)
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⅛ tsp ground ginger
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1 cup spinach
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1 Tbsp low sodium soy sauce
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½ tsp apple cider vinegar
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⅛ tsp coarsely ground black pepper
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1 cup cooked rice
Directions
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the ground pork to the pan and sprinkle the salt over the pork. Cook, stirring frequently until the mixture is completely cooked, about 4 minutes. Remove the pork from the pan and set it aside.
2. Add the mushrooms, onions, and chopped carrots to the pan. Cook, stirring occasionally for 2 minutes.
3. Add the garlic and ginger to cook, stirring for 30 seconds.
4. Stir in the spinach, soy sauce, vinegar, and pepper. Cook, stirring constantly until the spinach wilts.
5. Serve over rice.
Cooking for one has never been so easy or so wonderful! What recipe are you most excited to try first? Comment below!
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