Anyone Have any one-pot recipes for one?

If you don't like cooking (I feel you on that one) but are single/living alone then you may be more efficient in asking for freezable crockpot meals. Make 1-2 or those a week, prepare in serving sizes, then stick it in your freezer. Instead of cooking 1 or 2 servings you may have as many as 6+.

Trust me, you'll be elated on super lazy days when all you have to do is warm the oven or heat your microwave for 2 min.

I don't have specific sites to suggest per se. I just Google 2 or 3 ingredients I have on hand but want to use up then add the word "freezable" ensure there are at least some positive reviews and go from there.

Rotisserie chicken from the grocer. You can get organic, seasoned.... Ready made, good for a few meals and versatile. One meal can be traditional chicken dinner, sandwich, salad...

I have a few go to one-pot crockpot meals that I just throw in my slow cooker and leave for 6-8 hours.

• Chunky Chilli - Stewing beef, Tin of chopped tomatoes, Kidney Beans, whatever veg I have in the house and some chilli powder and beef stock.
• Thai Green Curry - Diced Chicken Breast/Thigh, Tin of young jackfruit, Beansprouts, shredded cabbage, random veg, chicken stock, coconut milk and thai green curry paste.
• Chicken, Chickpea & Chorizo Stew - Diced Chicken Thigh, Diced chorizo, Tin of chickpeas, chicken stock, red wine and thyme/rosemary.
• Shredded Buffalo Chicken - 4 Chicken Breasts and a splash of water slow cook for around 6 hours and then shred with 2 forks, add some buffalo or hot sauce and mix with some spring onions. Great sandwich filler or salad topper.

With slow-cooking you can get away with the cheaper slightly fattier cuts of meat such as stewing beef, chicken thighs, etc which would normally be tougher and they will cook beautifully. There are millions of recipes online, just add a couple of keywords for ingredients you already have at home. You can also do a roast in there and throw your veg and potatoes underneath it and finish it off in the oven to crisp it up.

Our slow cooker is by far one of the best investments I have made and it was only around £30 ($40)

An easy blueprint that you can change up with multiple options: I use a rice cooker to make a batch of rice or quinoa. Once it's finished cooking, I add in canned or frozen vegetables (beans, peas, corn, chicpeas, broccoli, cauliflower, peppers, carrots, choose as many or few as you like in any combo). I mix them in along with a jar of sauce (sweet and sour, butter chicken, vindaloo, curry, peanut sauce, sometimes even just some sour cream). Sometimes I mix in cheese or some chopped nuts on top. Really the combinations are endless, but it's a simple (or "lazy") way to do it quick and easy in one pot!
It's super easy (and fairly cheap!) to stock up and have these ingredients, jars/cans in the cabinet and bags of veggies in the freezer. I change it up depending on my mood that week, usually in a batch large enough to make my lunches the whole week. I stir it all into the rice cooker 'bowl' after the rice is done so I don't get another pan dirty. You could add a meat like diced chicken or pork, or some scrambled eggs if you want, but that'll mean dirtying a skillet.
We also do sheet pan (or cast iron skillet) dinners, whatever fresh veggie we feel like plus the meat of choice.

If cost is a concern, here's a very cheap one-pan meal that got me through grad school. It's not haute cuisine but, as far as bachelor meals go...

- cook rice in stock with a drop of oil in the pan (I like to toast the grains and add a little onion, but up to you)
- plate the rice, add another drop of oil in the pan and fry some eggs
- plate the eggs on top of the rice and eat

Throw in a piece of fruit for dessert so you don't get scurvy and you have a full meal, and you can jazz it up with veggies, spices or different ways of cooking the eggs. The pan will also be super easy to clean because the eggs will have absorbed whatever the rice left behind.

At its core it's just boiling water + rice + waiting until the water is absorbed, and there's usually instructions on the bag. Your first two attempts will suck and then you'll get the hang of it

And yes, a normal frying pan is just big enough to cook one serving (~300 calories) of rice.

To cut down on calories even further, you could replace the rice with a nice portion of frozen veggies and do a quick stir-fry, but personally I'd need a little bread to eat the eggs then.

You may also want to try a students cook book or download, offers quick, inexpensive recipes and in single portion.

I second the rotiserie chicken.
Day 1. Microwave a jacket potato to have with your chicken and some salad with commercial dressing on the side. Eat wings, drumsticks, backbone on day 1 because thighs and breasts are easier to deal with as leftovers. Be sure to prick the potato all over with a fork so steam can escape to avoid explosions.
Day 2. Chicken caesar. Lettuce, store bought croutons, store bought caesar dressing, some chopped chicken and a few parmesan shavings.
Day 3. Vaguely mexican salad. A store bought jar of tomato salsa, a chopped avocado, a handful of chopped cilantro and some leftover chicken. Have it in taco shells or a wrap.
Day 4. Avglemono soup. Boil some leftover chicken with a handful of rice and a chicken stock cube and the juice of a lemon. When the rice is tender in about 20 minutes beat an egg in a small bowl. Ladle some of the hot soup into the egg and beat. Turn the heat to very low and pour the egg mixture back into the soup. Stir until the egg thickens the soup. Have that with a greek salad. That's tomato, olives, cucumber, feta cheese and commercial italian dressing.
Day infinity. Remember to save all the bones from your chicken carcass and dump into a ziploc bag in the freezer. On a day you are puttering around at home simmer the bones with a quartered onion for a few hours. Then strain and keep in the freezer as stock. Next time you make avgolemono soup you won't even need to have the chicken.