I have been looking for smaller portioned recipes for one or two.  Some weeks it feels like we eat leftovers for days.  With these recipes we can have something new every night without leftovers.   – Pat


1/4 cup plain yogurt

1/2 teaspoon salt-free herb seasoning blend

1/2 teaspoon lemon juice

1/2 teaspoon Dijon mustard

1/2 cup cornflakes crumbs

1/4 cup grated Parmesan cheese

2 bone-in chicken breasts

In a shallow bowl, combine yogurt, seasoning blend, lemon juice and Dijon mustard. In another bowl, combine cornflakes and Parmesan cheese. Roll the chicken in yogurt mixture, then in crumb mixture. Place in a greased 8-inch square baking pan. Bake uncovered, at 350 degrees for 35-45 minutes or until chicken juices run clear.


2 medium baking potatoes

1/2 cup cottage cheese

3 tablespoons mayonnaise

2 teaspoons prepared mustard

1/2 teaspoon dill weed

1/4 to 1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup plus 1 tablespoon shredded cheddar cheese, divided

1 hard cooked egg, chopped

1 plum tomato, thinly sliced

Bake potatoes at 375degrees for one hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp, leaving a thin shell. In a bowl, mash the pulp with cottage cheese, mayonnaise, mustard, dill, salt and pepper. Stir in 1/2 cup of the cheddar cheese and egg. Spoon into potato shells. Top with remaining cheese and place on a baking sheet. Bake at 375 degrees for 25-30 minutes or until heated through. Garnish with the tomato slices.


1 package (10 oz.) frozen Brussels sprouts

1 tablespoons finely chopped onion

1 tablespoon butter or margarine

2 teaspoons brown sugar

1 teaspoon all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground mustard

dash pepper

1/4 cup milk

1/4 cup sour cream

1 jar (2 oz.) diced pimientos, drained

Cook Brussel sprouts according to package directions. Meanwhile, saute onion in butter in a saucepan until tender. Stir in brown sugar, flour, salt, mustard and pepper until blended. Gradually add milk and bring to a boil. Cook and stir for one minute. Reduce heat to low. Drain sprouts and cut in half. Add to sauce and heat through. Stir in sour cream and pimientos.


1 teaspoon finely chopped nuts

1 teaspoon raisins

1 teaspoon flaked coconut

1 medium tart apple

dash ground cinnamon

2 tablespoons apple juice

1 1/2 teaspoons maple syrup

Combine nuts, raisins and coconut in a small bowl and set aside. Core apple and peel the top third. Place in a microwave-safe dish. Fill center with nut mixture. Sprinkle with cinnamon and pour apple juice into dish and syrup over the apple. Cover and microwave on high for 2-3 minutes or until apple is tender, basting and rotating every minute. Serve warm.


1 egg

1 slice of bread, torn into small pieces

1 tablespoon finely chopped onion

1/2 pound ground beef

2 teaspoons vegetable oil, optional

1 can (10 ¾ oz.) condensed golden mushroom or cream of mushroom soup, undiluted

1/2 cup water

1 jar (4 oz.) whole mushrooms, drained

dash pepper

Combine egg, bread and onion in a bowl. Add beef and mix well. Shape into two patties. Brown patties on both sides in oil if desired, in a nonstick skillet over medium heat. Drain. Combine soup, water, mushrooms and pepper and pour over patties. Bring to a boil. Reduce heat. Cover and simmer until meat is no longer pink.


• Never boil coffee; it brings out acids and causes a bitter taste. Store ground coffee in the refrigerator or freezer to keep it fresh.

• Fruit juices, such as pineapple and orange, can be used as salad dressing by adding a little olive oil, nutmeg and honey.

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