Do you ever eat kitchen scraps for days on end because you just can’t go to work AND cook? This happened to me a couple weeks ago, and on one night, I felt pretty good because the blueberry granola I ate matched the blueberry Eggo waffles I toasted up next. On the side I had a bowl of frozen mixed vegetables. Delicious.
I finally went to Kroger this past Saturday morning, but before that I spent several hours paging through Google results for “meals that make one serving.” Sometimes I wonder if I will read the whole Internet in the process of writing this blog. Anyway, I thought having more options I could throw together without having to portion leftovers into containers and do a bunch of cleaning afterward would lead to fewer scrap dinners. Here’s what I came up with…
Strawberry and Avocado Quesadillas (adapted from Shape magazine)
- 4-5 strawberries
- 1 10-inch flour tortilla
- 1/4 of an avocado
- Shredded cheddar or jack cheese
- Fresh lime or lime juice
- Small piece red onion
- Dice the avocado, strawberries, and red onion.
- Combine them in a small bowl with a squeeze of lime juice and a pinch of salt. Try not to gag if you realize you still associate lime 100% with tequila.
- Spread the mixture across half of the tortilla and sprinkle with cheese.
- Fold the tortilla in half and cook in a skillet for about three minutes on each side, until cheese is melted. Top with any remaining strawberry/avocado mixture.
Angel Hair Pasta with Garlic, Tomatoes, and Basil
- Angel hair pasta (1 serving is 1/8 of a standard-size box, but I use a little more than that…)
- A handful of cherry tomatoes, cut in half
- 1/2 tsp minced garlic
- A couple fresh basil leaves or 1/4 tsp dried basil
- Parmesan cheese
- Fresh sausage (optional)
- Set a small pot of salted water on the stove to boil.
- If you’re incorporating sausage, heat a saute pan to medium-high and cook it until fully browned, using a wooden spoon to crumble as you go. Remove from heat.
- Drop the pasta into the water once it boils.
- Angel hair pasta only takes about 5 minutes to cook. When it has two minutes left, return the saute pan to medium heat and add the cherry tomatoes and garlic.
- Drain the pasta and add it to the pan along with the basil. Cook for two minutes, stirring occasionally.
- Top with Parmesan and serve.
Foil Pack Chicken with Potatoes and Carrots
- 1 boneless, skinless chicken breast
- Small handful baby carrots
- 1 potato
- Balsamic vinegar
- Preheat oven to 450 degrees.
- Spread a piece of aluminum foil across a cookie sheet and grease with cooking spray.
- Peel the potato if desired and cut into bite-size pieces.
- Mix 1 part honey to 3 parts balsamic vinegar in a small bowl. 1 tablespoon of honey to 3 tablespoons balsamic vinegar will be plenty.
- Spread the potato and carrots onto the foil, brush with the sauce, place the chicken breast on top of the vegetables, and repeat.
- Cover with another piece of foil and fold all four edges over to make a tightly sealed packet.
- Bake for 20 minutes.
- Poke holes in the packet with a fork or knife to release steam before fully tearing it open, then plate and enjoy.
Happy Friday! I’m glad to be heading to Florida to visit Adam today – I haven’t really taken vacation since the holidays, and the low in Columbus is 25 degrees this weekend. Have a good one, and I hope the recipes are helpful. 😉