Single Person Meals!

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  • aliencheesecake
    aliencheesecake Posts: 569 Member
    Get a muffin pan, make a mix of egg whites, cheese, diced tomatoes, spinach, and turkey bacon (or whatever else strikes your fancy,) and then fill the muffin spots up half way and bake, for mini quiches that are high in protein and low in calories!!!
  • mandylanerocks
    mandylanerocks Posts: 100 Member
    Some people will probably complain that I'm saying this, but whatever. I eat Lean Cuisines sometimes. They take like 3 minutes to microwave, taste pretty good, clean up takes 5 seconds, aren't full of sodium, and I can't binge on them because it takes effort to open up another one. Plus my local Target had them BOGO free, so they only cost $1.25 each. /shrug

    I had their Asian salad today...it was amazing. I take these to work a lot. LC and Healthy Choice are the only frozen dinners I like at all that are low enough in calories for me.


    ^^ this. I literally have a Lean Cuisine for lunch at work almost every day. I have also recently started with some Healthy Choice ones. they are just simple for when I'm at work!! I guess I'm lazy. I like sleep.
    I am not a huge fan of cooking in general - I get too distracted by other things! I'm trying to get better at that! HA but I usually eat lots of salads & veggies. I bake single servings of chicken or fish.
  • mediamogulsteve
    mediamogulsteve Posts: 115 Member
    I'm going to echo what other people have already suggested.

    Cook generic/multi-use proteins on a Sunday to use for the rest of your week. Ground turkey/beef can serve as a platform for taco salad and extra protein in a pasta dish or spaghetti sauce. Chicken breast is as at home in a ton of ethnic applications as it is as a salad topper. Chicken thigh is equally diverse and a great choice for those of us that are thrifty. Pork chops can be separated into the appropriate serving size when you bring them home from the store. I live in Colorado, so all of my fish is frozen anyway, but the manufacturers now individually seal fish fillets.

    Buy containers and use leftovers for lunches or freeze leftovers for another week. I know I don't always like having the same thing for lunch as I had for dinner and variety is the spice of life.

    I've found using frozen vegetables from the store make great "single serving" lunches. Add some of said chicken breast to the veggies and you have a nutritious meal. I swear by Kroger's Asian stir-fry veggies with noodles for this application.

    Good luck!
  • Josalinn
    Josalinn Posts: 1,066 Member
    Cook for 4 and freeze three portions in seperate containers. This means dividing the meal when it is completed cooking into four equal portions. You can then have the same mealat the same time for three weeks. Do this for a week and you cut down your cooking time immensely. More time for excercise loving and the occassional very occassional:drinker: Guiness

    I do this but I'll make several different meals (usually on the weekend) and freeze them in divided ziplock containers. Then I have a variety of frozen meals.
  • JackLeaMason
    JackLeaMason Posts: 22 Member
    Get a wok and do stir fry, You can buy frozen shrimp, frozen boneless skinless chicken portions for your base protein. I also grill a whole tri tip beef roast rare about 5 minuets on each side. I use the end cuts for the first meal and refrigerate whats left. It is easier to slice when cold and then I slice of 3-4 oz portions wrap in plastic and freeze for future meals to rotate in with the frozen chicken and shrimp. Beef Broccoli and ****aki, Chicken with mango chunks keffir lime red bell pepper and onions, Shrimp with shallots and snow peas and carrot. Mung bean noodles, are gluten free, hydrate quickly and come dried in single serving portions. Start with store bought sauces like oyster, banana sauce, sweet chili, and then move on to make your own. Not into Asian style food? do tacos. I use the 4 inch street tacos corn tortillas. 3-4 tacos makes a meal, The tortillas last a long in the fridge.

    Quinoa is also a bachelor chow staple. I make a batch and fill clean mason jars and fill it while hot and lid it and refrigerate. Canned Quinoa. Then I use the single portion of Quinoa as a base for pesto chicken, or a cold lunch of Quinoa de gallo. basically quinoa mixed with lime juice, diced tomato minced onion, chopped cilantro and sea salt. usually what is left of from taco night.

    I also make and can soups. Chicken with wild rice and root veggies, Thai style green curry( soak the bean noodles and add after reheating). Albondigas i.e. Mexican meatball, and an Italian wedding soup. If canned properly these stay preserved in in the fridge for months. Its a go to meal when all you have the time or patience to reheat something.
  • nmncare
    nmncare Posts: 168 Member
    With the guy above me!

    I love stir frys. I make loads of veggies and a bit of chicken. Put it over some rice.

    I also do loads of recipes from Skinny taste. I freeze the leftovers. This is the one I use the most. You can eat it over some rice. Or I like to put it in a corn tortilla with some avocado and jicama. Yum!
    http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

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