cynupstateny
Well-known member
doing that. Last week I roasted a chicken, ate it for three days and threw the rest away. Am I doomed to sandwiches and bad take out?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Why is it so much harder to cook for one person? Any tips? I'm tossing a lot of food out and I hate
- Thread starter cynupstateny
- Start date
I think it is hard to break old habits of cooking. For your chicken
you might make some broth for future use. The freezer idea is good, but lots of small packages get to be lots of large space, unfortunately.
Cooking boneless chicken breasts into picatta or marsala is a good one person meal. Salmon steak, flatiron steak. Making something like country fried steak and freezing one for "next week or the week after"?
Instead of a whole chicken you might get a chicken breast and roast it--the ones in our market this week were HUGE and would have been good for that.
Meatloaf made in a smaller foil pan--that freezes well also. I do it unbaked.
Twice baked potatoes with some added leftover meat and spinach or broccoli? These freeze well, and can make a meal with a salad.
Cobb salad to using leftover meats as one of the ingredients?
So sorry for this change in your life.
you might make some broth for future use. The freezer idea is good, but lots of small packages get to be lots of large space, unfortunately.
Cooking boneless chicken breasts into picatta or marsala is a good one person meal. Salmon steak, flatiron steak. Making something like country fried steak and freezing one for "next week or the week after"?
Instead of a whole chicken you might get a chicken breast and roast it--the ones in our market this week were HUGE and would have been good for that.
Meatloaf made in a smaller foil pan--that freezes well also. I do it unbaked.
Twice baked potatoes with some added leftover meat and spinach or broccoli? These freeze well, and can make a meal with a salad.
Cobb salad to using leftover meats as one of the ingredients?
So sorry for this change in your life.
Half hour chicken gumbo--another use for leftover chicken
Half-Hour Chicken Gumbo
o 3 tablespoons vegetable oil, such as safflower
o 1/3 cup all-purpose flour
o 2 red bell peppers (ribs and seeds removed), chopped
o 1 medium onion, chopped
o 4 garlic cloves, chopped
o 1 teaspoon dried oregano
o Coarse salt and ground pepper
o 1 can diced tomatoes—14oz. or even a 28 oz.
o 1 package (10 ounces) frozen, cut okra
o 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick. You can use kielbasa or smoked sausage
o Leftover rotisserie chicken/roast chicken or enough chicken to make it a meal.
o Store-bought or homemade cornbread, for serving (optional)
1. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. I cook until a fairly deep mahogany, but not burnt!! Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
2. Add 4 cups water; I use good chicken stock. stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes.
3. Serve over rice.
4. Season with salt and pepper; if desired, serve with cornbread.
Half-Hour Chicken Gumbo
o 3 tablespoons vegetable oil, such as safflower
o 1/3 cup all-purpose flour
o 2 red bell peppers (ribs and seeds removed), chopped
o 1 medium onion, chopped
o 4 garlic cloves, chopped
o 1 teaspoon dried oregano
o Coarse salt and ground pepper
o 1 can diced tomatoes—14oz. or even a 28 oz.
o 1 package (10 ounces) frozen, cut okra
o 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick. You can use kielbasa or smoked sausage
o Leftover rotisserie chicken/roast chicken or enough chicken to make it a meal.
o Store-bought or homemade cornbread, for serving (optional)
1. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. I cook until a fairly deep mahogany, but not burnt!! Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
2. Add 4 cups water; I use good chicken stock. stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes.
3. Serve over rice.
4. Season with salt and pepper; if desired, serve with cornbread.
I understand Cyn. I love using cooked chicken in all sorts of ways and
I'm assuming you were eating the chicken just as it was roasted. You can use it in so many ways that completely change it. Like simply shredding some and add BBQ sauce and serve on a bun with some cole slaw. Delicious and totally different. Here's some other of my favorite recipes to use shredded chicken. Cut recipes in half so you won't have much left overs. I actually bought a rotisserie chicken just to make the 1st & 3rd recipe here.
The first is one that Richard in Cincy posted and we are actually having it today.
Coconut Lime Pulled Chicken Tostados
1/2 rotisserie chicken, meat removed & shredded
1/2 cup coconut milk
1/4 tsp cumin
Zest & juice of 1/2 lime
Splash hot sauce
salt & pepper to taste
2Tbsp. cup chopped cilantro
diced small red onion
sliced avocado
tortillas
Combine chicken, coconut milk, cumin, juice & zest & hot sauce. Cook until heated through & thick. Taste for salt & pepper & adjust to taste. Stir in cilantro. Serve in tortillas topped with chopped onion & avocado slice.
(fresh tomato, red onion, cilantro, guacamole, tomatillo salsa, and sour cream)
This one was posted by Curious and delicious!
Poblanos Stuffed with Cheddar and Chicken
4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled
1 tsp. ground cumin
Generous pinch ground cinnamon
Kosher salt
1 Tbs. olive oil
2 cups shredded cooked chicken, preferably dark meat
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice
Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
Enchiladas Suizas
Marcela Valladolid
Yield: 6
9 tomatillos, husked and rinsed
1/4 white onion
1 serrano chile
1 yellow chile (guerito pepper)
2 cloves garlic
1/4 bunch fresh cilantro
Salt and freshly ground black pepper
1/2 cup Mexican crema
1/2 cup heavy cream
Vegetable oil, for frying
6 corn tortillas
1 1/2 cups shredded chicken
1/2 cup shredded Oaxaca or mozzarella cheese
Preheat the oven to 350 degrees F.
Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.
Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.
I'm assuming you were eating the chicken just as it was roasted. You can use it in so many ways that completely change it. Like simply shredding some and add BBQ sauce and serve on a bun with some cole slaw. Delicious and totally different. Here's some other of my favorite recipes to use shredded chicken. Cut recipes in half so you won't have much left overs. I actually bought a rotisserie chicken just to make the 1st & 3rd recipe here.
The first is one that Richard in Cincy posted and we are actually having it today.
Coconut Lime Pulled Chicken Tostados
1/2 rotisserie chicken, meat removed & shredded
1/2 cup coconut milk
1/4 tsp cumin
Zest & juice of 1/2 lime
Splash hot sauce
salt & pepper to taste
2Tbsp. cup chopped cilantro
diced small red onion
sliced avocado
tortillas
Combine chicken, coconut milk, cumin, juice & zest & hot sauce. Cook until heated through & thick. Taste for salt & pepper & adjust to taste. Stir in cilantro. Serve in tortillas topped with chopped onion & avocado slice.
(fresh tomato, red onion, cilantro, guacamole, tomatillo salsa, and sour cream)
This one was posted by Curious and delicious!
Poblanos Stuffed with Cheddar and Chicken
4 large poblano chiles
2 medium tomatoes, chopped
1/2 medium white onion, chopped
1 large clove garlic, chopped
1 tsp. dried oregano, crumbled
1 tsp. ground cumin
Generous pinch ground cinnamon
Kosher salt
1 Tbs. olive oil
2 cups shredded cooked chicken, preferably dark meat
1-1/2 cups cooked brown or white rice
2 cups grated sharp or extra-sharp white Cheddar (about 7 oz.)
1/4 cup chopped fresh cilantro (including some tender stems)
1 Tbs. lime juice
Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
Slit the chiles from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and cut out the seed cores, leaving the stems on. Turn the chiles inside out, flick out any remaining seeds, and turn right side out. Return the poblanos to the baking sheet.
Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat. Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will still be exposed.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.
Enchiladas Suizas
Marcela Valladolid
Yield: 6
9 tomatillos, husked and rinsed
1/4 white onion
1 serrano chile
1 yellow chile (guerito pepper)
2 cloves garlic
1/4 bunch fresh cilantro
Salt and freshly ground black pepper
1/2 cup Mexican crema
1/2 cup heavy cream
Vegetable oil, for frying
6 corn tortillas
1 1/2 cups shredded chicken
1/2 cup shredded Oaxaca or mozzarella cheese
Preheat the oven to 350 degrees F.
Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.
Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.
Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.
Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.
Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.
It is tough to change cooking habits. Especially, under the circumstances
For those of us who love to eat and cook, it is a comfort thing. Instead of cooking the entire chicken, have the meat guy cut it in half for you, freeze the other half for later. Better yet, buy a Cornish Game Hen and roast it. Start small, take baby steps to change just one or two things first, soon you will have the hang of it. There are cookbooks out that have recipes for one person, See if your library has it, or will get it for you, people buy them for their collage kids, they may have a donated a copy. It will give you some hints and inspiration.
For those of us who love to eat and cook, it is a comfort thing. Instead of cooking the entire chicken, have the meat guy cut it in half for you, freeze the other half for later. Better yet, buy a Cornish Game Hen and roast it. Start small, take baby steps to change just one or two things first, soon you will have the hang of it. There are cookbooks out that have recipes for one person, See if your library has it, or will get it for you, people buy them for their collage kids, they may have a donated a copy. It will give you some hints and inspiration.
Cyn, I've been thru it and it takes a while to adjust shopping habits. But
don't give up on cooked meals. Roast that chicken, eat as much as
you want, freeze 1 portion if you have room. Use one of the great
recipes posted - here's another one that I make with cut up cooked chicken - either from soup or roasted or whatever.....
Spicy Chicken and Sweet Potato Stew - All recipes
Submitted By: RCKim
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready In: 50 Minutes
Servings: 6
"With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings."
INGREDIENTS:
1 teaspoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and
cubed
1 orange bell pepper, seeded and
cubed
1 pound cooked chicken breast,
cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1 1/2 tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans,
rinsed and drained
1/2 cup chopped fresh cilantro
DIRECTIONS:
1. Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
2. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes, till hot. Stir in cilantro before serving.
Obviously you can scale this down.
Also NLB's chicken noodle casserole comes to mind.
Also
don't give up on cooked meals. Roast that chicken, eat as much as
you want, freeze 1 portion if you have room. Use one of the great
recipes posted - here's another one that I make with cut up cooked chicken - either from soup or roasted or whatever.....
Spicy Chicken and Sweet Potato Stew - All recipes
Submitted By: RCKim
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready In: 50 Minutes
Servings: 6
"With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings."
INGREDIENTS:
1 teaspoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and
cubed
1 orange bell pepper, seeded and
cubed
1 pound cooked chicken breast,
cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1 1/2 tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans,
rinsed and drained
1/2 cup chopped fresh cilantro
DIRECTIONS:
1. Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
2. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes, till hot. Stir in cilantro before serving.
Obviously you can scale this down.
Also NLB's chicken noodle casserole comes to mind.
Also
It took me awhile. I now buy a chicken to roast and have a plan. I eat breast meat the first night,
then eat a leg the next. I then take all the meat off and make chickie stew or pot pie filling with lots of good French thyme. I find that when it is big on herbs, it tastes better after thawing. I freeze in the small Ziplocs in one portion sizes. Usually, I just eat these stews as is but sometimes I'll cut a piece of puff pastry or make a dumpling. I really look forward to these little packets; they are so tasty and take no thinking. It sounds simple, but if they are really good, they can be so comforting.
In general, I load up on the small Ziplocs (which are now hard to find here). I buy packs of chick breasts and pack one per to freeze. I stuff them with spinach and feta and saute. You can buy a handful of spinach rather than a whole bundle.
I buy packs of pork chops and do the same thing. You just learn to do the same thing for one that you were doing for two. It sure isn't as much fun and there's no one to share a glass of wine with in the kitchen.
My favourite one-person meal is Tuscan steak. The vinaigrette is easy to make and I buy steaks and cut them in half and freeze.
I do a pork chop with a mustard tarragon sauce, or in a stir-fry, or stuffed and BBQ, or flattened and wrapped around a prune and some onions, or a scallopine. I think the main deal is that everything is bought in bulk then frozen individually. Baby Ziplocs is the key.
then eat a leg the next. I then take all the meat off and make chickie stew or pot pie filling with lots of good French thyme. I find that when it is big on herbs, it tastes better after thawing. I freeze in the small Ziplocs in one portion sizes. Usually, I just eat these stews as is but sometimes I'll cut a piece of puff pastry or make a dumpling. I really look forward to these little packets; they are so tasty and take no thinking. It sounds simple, but if they are really good, they can be so comforting.
In general, I load up on the small Ziplocs (which are now hard to find here). I buy packs of chick breasts and pack one per to freeze. I stuff them with spinach and feta and saute. You can buy a handful of spinach rather than a whole bundle.
I buy packs of pork chops and do the same thing. You just learn to do the same thing for one that you were doing for two. It sure isn't as much fun and there's no one to share a glass of wine with in the kitchen.
My favourite one-person meal is Tuscan steak. The vinaigrette is easy to make and I buy steaks and cut them in half and freeze.
I do a pork chop with a mustard tarragon sauce, or in a stir-fry, or stuffed and BBQ, or flattened and wrapped around a prune and some onions, or a scallopine. I think the main deal is that everything is bought in bulk then frozen individually. Baby Ziplocs is the key.
cynupstateny
Well-known member
Wow! All great ideas! The problem I was having is that my freezer is full of steaks, roasts and
chickens. Now that I have all these ideas I'll start eating better.
Thanks to all of you!
chickens. Now that I have all these ideas I'll start eating better.
Thanks to all of you!
cynupstateny
Well-known member
I'm being lazy and unproductive, Deb. I feel like I should be doing more but I move
from room to room and say "Maybe tomorrow" Now that visits and phone calls have slowed I force myself to go out every few days. Doesn't help that closest family is five hours away.
It will just take time, I guess.
Thanks for asking.
from room to room and say "Maybe tomorrow" Now that visits and phone calls have slowed I force myself to go out every few days. Doesn't help that closest family is five hours away.
It will just take time, I guess.
Thanks for asking.
You're right on buying in bulk and then breaking down. It's important
to pack carefully for freezing because air is your enemy. And just package in portions for 1 but you might pack some things for larger size. You might want left overs of something for another day. Labeling is important. Mark if it is 1 chicken breast half or more. Once it's frozen you won't be able to tell. You'll learn Cyn and if you're ever down near our way please come eat with me.
to pack carefully for freezing because air is your enemy. And just package in portions for 1 but you might pack some things for larger size. You might want left overs of something for another day. Labeling is important. Mark if it is 1 chicken breast half or more. Once it's frozen you won't be able to tell. You'll learn Cyn and if you're ever down near our way please come eat with me.
cynupstateny
Well-known member
Going to Penzey's tomorrow, Marg, for French thyme!