Cooking for 1..Gluten free-Need suggestions to motivate

I'm GF as well, and I know what you mean! I'd say continue to do what you're doing, but tweak it a bit - try to make your big batches more often, and freeze single servings (with labels!) so you've got quick and easy meals in the freezer to bring out when you have long days, and there's more variety than just one big vat of soup in the fridge.

When I'm organised, I'll do a curry, a pasta dish and maybe a big salad on the weekend, so there's a few days' worth of stuff in the fridge/freezer for fast meals.
Good luck!

When I cook for my family, I always cook a little extra and freeze the leftovers in single-serve containers. I'm a substitute teacher, so I don't always know ahead of time that I'll need a lunch. It's very easy to throw a frozen meal in my lunch box and go. The the above poster is right, be sure to label everything, unless you like surprises!

When I cook a lasagne or other casserole-type dish, I'll make 2, one to eat for dinner (with one extra portion to freeze for my lunch) and one to freeze for another time. Meatloaf and some soups freeze well, too.

Cooking for one can be fun, even if you have to be a little creative. Egg dishes are great for a quick evening meal, too. You can add different veggies, spices, and cheeses to make them taste differently every day.

Both are GF.

Both make several servings but the corn recipe freezes well. Just cut into portions prior to freezing.

The poblanos are great to freeze as well. Just freeze one or two halves per bag for an easy reheat and eat.


Maize Corn Chili

Pre-set oven to 350 degrees

Spray baking casserole with Pam, or you can use a little of olive oil to prevent from sticking.

2 eggs well beaten
2 cans Cream Style Corn
1/3 cup oil
1/2 cup Corn Meal ( I used ¾ cup Bob Red Mill GF Corn Bread Mix)
1 Tsp. baking powder
1/2 Tsp. garlic powder
1 Tsp. salt
1 - 7oz can diced green chilies (remove water)
½ to ¾ of 4oz can diced jalapeno peppers – strained (remove water)
1 ½ cup grated cheddar cheese

Whisk Eggs. Mix all of the rest of the wet ingredients in a large bowl (eggs, corn, oil, chilies, jalapeno peppers). Now mix the dry ingredients in a separate bowl (corn meal, baking powder, garlic powder, salt) … mix well to make sure dry ingredients are blended. Add dry ingredients to wet mixture and blend with cheese.

Bake at 350 for 50-60 minutes. Feel the texture in the center, it should be firm, if not fully firm watch it till it is firm.

Optional - Add extra cheese to top till melted and serve, or re-heat casserole and add cheese to top for last 1 minute of heating.

Stuffed Peppers

Stuffing

4 big fresh Poblano peppers (try to get straight ones – they’re easier to stuff)
1 lb very lean ground beef
1 1/2 cups cooked white rice
1 or 2 eggs (depending on size)
1/2 cup chopped roasted, skinned, and seeded green chile. Save 3 tbsp for the sauce! (canned chile will do, in a jar or frozen better, but freshly roasted is always best)
3/4 cup diced sweet yellow onion – again…save 3 tbsp for the sauce!
3 cloves garlic, 2 for the stuffing, 1 extra for the sauce
1 tsp fennel seed
1/4 tsp cumin
1/2 tsp crushed coriander
salt and pepper to taste

Sauce

1 cup heavy cream
(or thick crema fresca if you can find it)
1 cup chicken stock
3 tbsp butter
corn starch to thicken
3 tbsp of the chopped green chiles
3 tbsp of the diced sweet yellow onion
1 clove garlic
salt and pepper to taste

To start, cut the poblano chile peppers in half length wise and remove seeds and membrane. I like to be sure to have a bit of stem on each half for appearance sake. (The chiles in the picture still have seeds and membrane). Blanch in boiling water for 2-3 minutes to soften a little and set aside to cool and drain.
Pan fry the lean ground beef until done. I like it just a little browned. Add onions, green chile, garlic and sauté until onions are clearing. Don’t burn! Add spices and stir well, cooking for a few more minutes to marry the flavors. These spices are important to the flavor – don’t substitute! Set mixture aside to cool while you make the sauce.
Sauté the onions and garlic in butter, (oil is ok, but butter is always better!) When onions are clearing add the chile stir and sprinkle with corn starch. Stir again and then slowly add in the chicken stock a little at a time and continue to stir. Add salt and pepper. Continue to stir as you reduce liquid by about half and then add the cream. Stir it all up and let cool.
When everything is cool enough NOT to cook the egg, combine the meat mixture, the rice, the egg, and about 1/4 cup of the sauce in a bowl and mix up well to distribute the egg throughout as a binder. The mix should not be soupy, but should hold together well. One egg may be enough – try one at a time and see.
Arrange chiles open side up in an oven proof baking pan, sprayed with a little oil so the peppers don’t stick, and spoon mixture into each chile. Push mix in with spoon and fill them up tight. Spoon remaining sauce onto the mix and if you like, sprinkle a bit of a mild white cheese, like queso fresco or some buttery asadero. Not really needed, but a nice addition for cheese lovers.
Bake for 45 minutes to an hour at 350º. Garnish with shredded lettuce and diced tomato if you like. Eat ‘em up!

Not sure what is romano pepper is. Poblano's are long and green but have lots of room inside to stuff. No spicy once cooked. I wouldn't call them thin.