healthy cooking for one

moebius13
moebius13 Posts: 39
in Recipes
I'm looking for any tips or recipes for cooking for one--I work two jobs, and its too easy to grab lunch or dinner out--I try to get healthy items off the menu, but I know if I can put some quick healthy meals together at home to take to work or fix when I get home, this journey will be a lot smoother. Any help would be greatly appreciated!

Replies

  • nxd10
    nxd10 Posts: 4,570 Member
    If you keep cold cuts and veggies in the fridge, you can do a fast, good rollup for lunch with a Fit and Delicious low carb tortilla (50 calories), roast beef, and veggies for less than 120 calories. Take two, they're small! Add fruit and water and you've got lunch.
  • loudgls89
    loudgls89 Posts: 87 Member
    Cook a big pan of something (like chilli) and then freeze it in individual portions. You can then eat it whenever you want and you already know how many calories per portion :-)
  • Vansy
    Vansy Posts: 419 Member
    I cooked a delicious meal the other day:
    (333 calories per serving, 40 g. of protein, 10 g. of fat, and 16 g. of carbs)
    1 whole spaghetti squash
    2 lbs of chicken breast
    sauteed baby bella mushrooms, 1 entire onion, and 2 bell peppers in 4 tbsp of butter and fresh garlic

    -- portioned it out to be 4 dinner's for the week so that all I have to do is grab the container and leave the house.

    I find it easiest to cook a big dish like that at the beginning of the week and then have it portioned ready to go so I don't have to think about it the night before or morning of work.
  • WatchMeSoar
    WatchMeSoar Posts: 14 Member
    Try "hungrygirl.com" Lisa Lillien wonderful quick recipes (she is also on facebook) - and alot are done in microwave!!
    Or Marlene Koch's "Eat More of what you Love" :drinker:
  • laurenz2501
    laurenz2501 Posts: 839 Member
    Cook a big pan of something (like chilli) and then freeze it in individual portions. You can then eat it whenever you want and you already know how many calories per portion :-)

    Yup! That's what I do too! I'll even buy a big package of chicken, then put 1 or 2 chicken breasts in ziplock bags. Take it out in the morning (or night) before I go to work and when I get home it's defrosted and ready to cook. There are also some websites that allow you to adjust the serving size. allrecipes.com is one I believe.
  • Corjogo
    Corjogo Posts: 201 Member
    If you are like me you have a tendency to finish what ever you cook so you don't have leftovers (so-o-o tempting - it always tastes like MORE), but I agree with the cook and portion into servings idea (even if not frozen). I try to do that with the main protein (meat, eggs, fish...even pasta, though not a protein). Use solid containers (not so tempting if I can't see the contents) and mark them with date and contents with calorie count. Then I'm set for soup, salad, dips etc. I have grown to like hummus and can make a meal of fresh veggies and dip. Or I can make "lettuce" sandwiches with sliced chicken breast or pork tenderloin (even open face sandwiches-one slice of bread. I am on a fixed income and food budget is pretty tight so I measure/weigh portions of everything. I often use recipes for two, which can be found in lots of places, otherwise I use for four, split ingredients (if possible) or just portion). I also try to find more than one recipe for an ingredient - so I don't get bored. Pumpkin is a good example - even the smaller can is a lot for multiple servings (I read a good tip about using baby food for small amounts in recipes.) Good luck

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