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Easy Cooking for two?
- Thread starter Jellybean
- Start date
I always write my recipes to serve 4 or 6 people, so adjust the amounts on these to feed 2.
For the same night.....
Fish Meuniere'
(pronounced: moon-yehr')
Serves 4
This is a classic French way to serve fish and is so simple, fresh and fast.
Have all your ingredients ready before cooking and prepare this literally when
you are ready to eat, it takes only a few minutes.
Ingredients
2 Tablespoons Olive Oil
2 lbs of fresh fish, cut into 4 pieces
(a light fish works best for this recipe- Tilapia, Sole, Grouper, Mahi,
Flounder, Halibut, Cod)
Kosher salt and freshly ground pepper
2 garlic cloves, finely minced
1/2 cup white wine
(use a wine you would drink, even if it's cheap. NOT that yukky "cooking wine")
1 Tablespoon Capers
1/4 cup fresh parsley, chopped
Heat olive oil in large sauté pan over medium heat. Season fish with salt and
pepper. Sauté fish briefly on each side. (Sauté less time for thinner filets, 30
seconds, and a little more for thicker pieces, 1-1 ½ minutes). Turn up heat to
medium high and add garlic and white wine. Reduce wine by half. Add capers and
parsley. Remove from heat immediately and serve.
PORK TENDERLOIN WITH CRANBERRY ONION SAUCE
(serves 4)
Ingredients:
2 pork tenderloins (note: 2 are usually in each package)
1 Tbl. olive oil
4 potatoes, peeled and cut into chunks
1 lg. onion, cut in big chunks.
1/2 lb. baby carrots, or carrot cut into chunks
1 small bottle wish bone russian salad dressing
1-8 oz. can cranberry sauce
2 Tbl. mustard (dijon recommended)
1 envelope lipton onion soup mix
1/2 cup beef stock
Directions:
Heat olive oil in a large saute pan and brown tenderloins on all sides. After they brown, place in a roasting pan and cover with potatoes, onions and carrots. Mix dressing, cranberry sauce, onion soup, and stock in a bowl. Pour over pork and vegetables. Season with fresh ground black pepper. Do not add extra salt as the soup mix is very salty. Cover and roast in a 400 degree oven for 1 hour. Serve with bread for dipping the sauce.
Note: Easy meal in the crock pot, too. Just brown the tenderloins first, then put all ingredients in a crock pot. High 5-7 hours. Low 10-12 hours.
Chicken Spaghetti
Serves 4
Ingredients:
4 boneless skinless chicken breasts
1 can of cream of mushroom soup
1/2 package of spaghetti
1/2 cup grated mozzarella cheese
italian seasoning
Directions:
Brown the chicken in olive oil. Sprinkle with the italian seasoning. Put pasta on to boil. When the chicken and the pasta are done, drain the pasta and place in a pyrex dish. Cut up the chicken and add to pasta. Add the cream of mushroom and mix. Sprinkle cheese on top of chicken and pasta and place in the oven. Cook until cheese is melted and enjoy.
To make on weekends.......
Season and roast a whole chicken, beef roast or pork loin with potatoes and vegetables.
Shepherds Pie
(serves 4-6)
Ingredients:
1 1/2 lbs. ground beef
1 medium onion, chopped
4 cloves garlic, minced
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried thyme
2 cups chicken broth
2 tbl. tomato paste
2 cups frozen peas and carrots
salt and pepper, to taste
instant potato flakes
1 cup mashed potatoes
1/2 cup grated cheddar cheese
Method:
Put ground beef in a large frying pan on medium high heat.
Break up the meat while cooking. Drain off excess grease.
Add onions and garlic. Cook, while stirring, until onions are soft.
Add basil, oregano, thyme, chicken broth, tomato paste, peas & carrots,
salt, and pepper and cook for 5 minutes.
Turn off heat and add potato flakes, a small amount at a time,
until mixture just starts to bind together.
Place mixture in an ovenproof dish and spread mashed potatoes over the top to cover.
Cover potatoes with grated cheese.
Place dish under broiler until cheese becomes golden brown.
Chicken Pot Pie
Serves 6
Ingredients
5 chicken breasts, cut into small pieces
1/4 cup margarine
1 (10 ounce) can cream soup (I prefer cream of chicken)
2 cups frozen vegetables
salt and pepper
milk
basil
garlic powder
flour
I pre made pie dough (store bought)
Directions
Cook chicken and set aside.
Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
Add milk until it becomes a thick sauce stirring constantly.
Add 1 can of cream soup and 1/2 a can of milk.
Make sure sauce is slightly thick.
Put in frozen veggies, chicken and seasonings and mix.
Pour mixture into a pie plate.
Top with pie dough and crimp edges.
Poke holes in dough to let steam escape
Brush with beaten egg.
Bake at 350 degrees on bottom rack of oven for about 45 minutes.
To prevent the crust from getting too dark put an empty sheet pan on rack above pie.
For the same night.....
Fish Meuniere'
(pronounced: moon-yehr')
Serves 4
This is a classic French way to serve fish and is so simple, fresh and fast.
Have all your ingredients ready before cooking and prepare this literally when
you are ready to eat, it takes only a few minutes.
Ingredients
2 Tablespoons Olive Oil
2 lbs of fresh fish, cut into 4 pieces
(a light fish works best for this recipe- Tilapia, Sole, Grouper, Mahi,
Flounder, Halibut, Cod)
Kosher salt and freshly ground pepper
2 garlic cloves, finely minced
1/2 cup white wine
(use a wine you would drink, even if it's cheap. NOT that yukky "cooking wine")
1 Tablespoon Capers
1/4 cup fresh parsley, chopped
Heat olive oil in large sauté pan over medium heat. Season fish with salt and
pepper. Sauté fish briefly on each side. (Sauté less time for thinner filets, 30
seconds, and a little more for thicker pieces, 1-1 ½ minutes). Turn up heat to
medium high and add garlic and white wine. Reduce wine by half. Add capers and
parsley. Remove from heat immediately and serve.
PORK TENDERLOIN WITH CRANBERRY ONION SAUCE
(serves 4)
Ingredients:
2 pork tenderloins (note: 2 are usually in each package)
1 Tbl. olive oil
4 potatoes, peeled and cut into chunks
1 lg. onion, cut in big chunks.
1/2 lb. baby carrots, or carrot cut into chunks
1 small bottle wish bone russian salad dressing
1-8 oz. can cranberry sauce
2 Tbl. mustard (dijon recommended)
1 envelope lipton onion soup mix
1/2 cup beef stock
Directions:
Heat olive oil in a large saute pan and brown tenderloins on all sides. After they brown, place in a roasting pan and cover with potatoes, onions and carrots. Mix dressing, cranberry sauce, onion soup, and stock in a bowl. Pour over pork and vegetables. Season with fresh ground black pepper. Do not add extra salt as the soup mix is very salty. Cover and roast in a 400 degree oven for 1 hour. Serve with bread for dipping the sauce.
Note: Easy meal in the crock pot, too. Just brown the tenderloins first, then put all ingredients in a crock pot. High 5-7 hours. Low 10-12 hours.
Chicken Spaghetti
Serves 4
Ingredients:
4 boneless skinless chicken breasts
1 can of cream of mushroom soup
1/2 package of spaghetti
1/2 cup grated mozzarella cheese
italian seasoning
Directions:
Brown the chicken in olive oil. Sprinkle with the italian seasoning. Put pasta on to boil. When the chicken and the pasta are done, drain the pasta and place in a pyrex dish. Cut up the chicken and add to pasta. Add the cream of mushroom and mix. Sprinkle cheese on top of chicken and pasta and place in the oven. Cook until cheese is melted and enjoy.
To make on weekends.......
Season and roast a whole chicken, beef roast or pork loin with potatoes and vegetables.
Shepherds Pie
(serves 4-6)
Ingredients:
1 1/2 lbs. ground beef
1 medium onion, chopped
4 cloves garlic, minced
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried thyme
2 cups chicken broth
2 tbl. tomato paste
2 cups frozen peas and carrots
salt and pepper, to taste
instant potato flakes
1 cup mashed potatoes
1/2 cup grated cheddar cheese
Method:
Put ground beef in a large frying pan on medium high heat.
Break up the meat while cooking. Drain off excess grease.
Add onions and garlic. Cook, while stirring, until onions are soft.
Add basil, oregano, thyme, chicken broth, tomato paste, peas & carrots,
salt, and pepper and cook for 5 minutes.
Turn off heat and add potato flakes, a small amount at a time,
until mixture just starts to bind together.
Place mixture in an ovenproof dish and spread mashed potatoes over the top to cover.
Cover potatoes with grated cheese.
Place dish under broiler until cheese becomes golden brown.
Chicken Pot Pie
Serves 6
Ingredients
5 chicken breasts, cut into small pieces
1/4 cup margarine
1 (10 ounce) can cream soup (I prefer cream of chicken)
2 cups frozen vegetables
salt and pepper
milk
basil
garlic powder
flour
I pre made pie dough (store bought)
Directions
Cook chicken and set aside.
Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
Add milk until it becomes a thick sauce stirring constantly.
Add 1 can of cream soup and 1/2 a can of milk.
Make sure sauce is slightly thick.
Put in frozen veggies, chicken and seasonings and mix.
Pour mixture into a pie plate.
Top with pie dough and crimp edges.
Poke holes in dough to let steam escape
Brush with beaten egg.
Bake at 350 degrees on bottom rack of oven for about 45 minutes.
To prevent the crust from getting too dark put an empty sheet pan on rack above pie.