Cookbooks

Recipes for a single male?

I’m not much of a chef, but I prefer to eat at home and I’m tired of spaghetti. I was wondering if anyone could provide a good recipe or two that is somewhat easy to make and is moderatley healthy. Thank you ahead of time for your answers!
Thank you guys very much for the help. My spaghetti days look like they’re over, haha

I’ll give you what I have for both 1 and 2 servings (leftovers!), and offer you a site – http://www.cookingfor2.com
(You might also try Googling: cooking for one)

“Dinner in a Packet” – 1 serving

1 boneless pork loin chop
1 medium potato; sliced
1 large carrot; sliced
1/4 cup frozen peas
1 tbsp. onion soup mix

Place the pork chop on a double thickness of heavy-duty foil (about 18×14″). Top with potato, carrot and peas; sprinkle with soup mix. Seal foil tightly. Grill, covered, over medium heat for 30-35 minutes or until meat juices run clear, turning occasionally.
(You should be able to put in a 375* oven as well.)

“Corn Bread Pork Casserole” – 2 servings

2 boneless pork loin chops (4 oz. each)
1/2 lb. sliced fresh mushrooms
2 tbsp. all-purpose flour
1/2 cup chicken broth
1/2 cup sour cream
1 tbsp. shredded Parmesan cheese
2 garlic cloves; minced
Pepper to taste
1/2 cup corn bread stuffing

In large skillet coated with nonstick cooking spray, brown pork chops on both sides; set aside. In same skillet, saute mushrooms until tender. Transfer mushrooms to a 1 1/2-quart baking dish coated with nonstick cooking spray.
In small bowl, combine flour and broth until smooth; stir in sour cream, Parmesan, garlic and pepper. Pour over mushrooms; top with pork chops. Cover and bake at 350* – 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until meat juices run clear.

“Baked Garlic Green Beans” – 2 servings

1 tbsp. Olive Oil
1 1/2 tsp. cider vinegar
1 tsp. dried minced onion
1 garlic clove; minced
1/4 tsp. salt
Dash pepper
1 1/2 cups frozen cut green beans; thawed
1 tbsp. dry bread crumbs
1 tbsp. grated Parmesan cheese
1 tsp. butter; melted

In small bowl, combine oil, vinegar, onion, garlic, salt and pepper. Add beans; toss to coat. Transfer to greased 3-cup baking dish.
Combine bread crumbs, Parmesan and butter; sprinkle over beans. Bake, uncovered, at 350* for 10-15 minutes or until heated through.

“Stuffed Pork Tenderloin” – 2 servings

1 pork tenderloin (3/4 to 1 pound)
1/2 cup chopped onion
2 tbsp. butter
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 tsp. rubbed sage
1/4 tsp. dried rosemary; crushed
1/4 tsp. salt
1/8 tsp. pepper
1 egg; lightly beaten
1 bacon strip

Make a lengthwise slit about 3/4 of the way through tenderloin; open tenderloin so it lays flat. Flatten to 1/4″ thickness; set aside.
In small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from heat. Stir in parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients.
Spread stuffing on one long side of tenderloin to within 1/4″ of edges. Close meat and place bacon on top; tie with kitchen string. Place on rack in shallow roasting pan. Bake, uncovered, at 350* for 50-60 minutes or until a meat thermometer reads
160*. Let stand 5 minutes before slicing. (So juices don’t run.)

“Chicken on Rainbow Rice” – 1 serving

1/4 cup olive oil
2 tbsp. lime or lemon juice
1 boneless, skinless chicken breast half
1/4 cup EACH chopped onion, sweet red pepper and green pepper
1 tbsp. butter
1 cup cooked long-grain rice
1/4 tsp. salt
Dash pepper

In small resealable plastic bag, combine oil and lime juice; add chicken. Seal bag and turn to coat; refrigerate at least 1 hour.
Drain and discard marinade. Grill, chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. Meanwhile, in skillet, saute onion and peppers in butter until tender; stir in rice, salt and pepper and heat through. Serve with chicken.

“Asparagus Ham Fettuccine” – 2 servings

4 oz. uncooked fettuccine
1/2 lb. fresh asparagus; trimmed and cut into 1/2″ pieces
1/2 lb. fully cooked ham; julienned
1/4 cup chopped walnuts
1 green onion (scallion); chopped
2 tbsp. minced fresh sage or 2 tsp. rubbed sage
1/4 tsp. pepper
2 tbsp. olive oil
1 cup (4 oz.) shredded Cheddar cheese

Cook fettuccine according to package directions.
Meanwhile, in large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook 3 minutes. Drain and immediately place in ice water; drain and set aside.
In a skillet, saute ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.

“Thai Shrimp and Cabbage” – 1 serving

1 cup shredded cabbage
3 tsp. vegetable oil; divided
1 slice onion; halved
1 garlic clove; minced
8 uncooked large shrimp; peeled and deveined
2 tbsp. water
1 tbsp. soy sauce
1 tbsp. minced fresh cilantro (parsley)
1/8 tsp. crushed red pepper flakes

In small skillet, stir-fry cabbage in 1 tsp. of the oil for 2 minutes or until tender. Remove and keep warm. In same skillet, stir-fry onion and garlic in remaining oil until tender. Add shrimp, water and soy sauce; stir-fry 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve over cabbage.

“Mini Salmon Loaf” – 2 servings

3/4 cup chopped celery
1/2 cup chopped onion
2 tbsp. vegetable oil
1 (7 1/2 oz.) can salmon; drained, bones and skin removed
1 egg; lightly beaten
2 tbsp. milk
1 cup soft bread crumbs
1/4 tsp. salt
1/4 tsp. pepper
DILL SAUCE:
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp. lemon juice
1 tbsp. milk
2 tsp. snipped fresh dill
1/2 tsp. sugar
1/8 tsp. pepper

In a skillet, saute celery and onion in oil until tender. In a bowl, combine salmon, egg, milk, bread crumbs, salt, pepper and celery mixture. Transfer to greased 5×3x2″ loaf pan.
Bake at 350* for 40-45 minutes or until a knife inserted near the center comes out clean. In a small bowl, combine sauce ingredients; serve with salmon loaf.

“Jam ‘n’ Cream French Toast” – 1 serving

2 tbsp. cream cheese; softened
2 thick slices cinnamon-raisin bread
2 tbsp. strawberry jam
1 egg
1 tbsp. butter
Maple syrup (optional)

Spread cream cheese on one slice of bread; spread jam on other slice. Place jam-side down over the cream cheese. In a shallow bowl, beat egg. Dip both sides of bread into egg.
In a skillet, melt butter; cook bread for 3-4 minutes on each side or until golden brown. Serve with syrup, if desired.

“Miniature Ham Loaf” – 2 servings

1 egg
1 small carrot; shredded
1/4 cup chopped onion
1/3 cup seasoned bread crumbs
1 tbsp. dried parsley flakes
1 tsp. prepared mustard
1/2 lb. ground fully cooked ham
1 (8 oz.) can unsweetened sliced pineapple
1 tbsp. brown sugar
1 tsp. cornstarch
1 tbsp. butter
1 tbsp. lemon juice

In small bowl, combine first 6 ingredients. Crumble ham over mixture and mix well. Shape into a loaf and place in a greased baking dish. Bake at 350* – 20 minutes.
Meanwhile, drain pineapple, reserving juice; set pineapple aside. In small saucepan, combine brown sugar, cornstarch and the reserved juice until smooth. Bring to a boil; cook and stir 1 minute or until thickened. Stir in butter and lemon juice.
Brush over ham loaf; top with 3 pineapple slices (save remaining pineapple for another use). Bake 10-15 minutes longer or until a meat thermometer reads 160*. Let stand 5 minutes before slicing.

“Golden Broccoli” – 2 servings

2 cups fresh broccoli spears
1 hard-cooked egg
1 1/2 tsp. butter
2 tsp. all-purpose flour
1/4 tsp. salt
Dash pepper
1/4 cup evaporated milk
3 tbsp. water
1/4 cup mayonnaise
2 tbsp. shredded Cheddar cheese
Dash Worcestershire sauce

Place broccoli in a steamer basket; place in a small saucepan over 1″ water. Bring to boil; cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, cut egg in half; remove yolk and finely crumble. Chop egg white; set aside.
In small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk and water. Bring to boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add mayonnaise, cheese and Worcestershire sauce. Cook and stir until smooth. Remove from heat; stir in reserved egg white. Spoon over broccoli; sprinkle with crumbled egg yolk.

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