3 Perfect Recipes When Cooking For One

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One minute, you're planning meals around track practices and dance rehearsals; the next, you're waving goodbye as you drive away from dropping your youngest off at college. I don't know about you, but the road to becoming an empty nester came upon me quickly and left me reeling, wondering how to manage all the massive changes that set in simultaneously. One of the biggest? Learning to cook for one.

Recipes are often built for families — including four or more servings — while I am constantly seeking ones that feed one, perhaps with some leftovers. That’s where recipes like these come in handy.

As I prepare for my empty-nester status, I’ve realized a couple of key things about eating alone.

1. You need smaller measuring tools. Having a 1/8 teaspoon for measuring seasonings is super helpful, as I try not to overload small portions with flavor.

2. You don’t have to use it all. When I use shallots, I often chop a whole shallot, store it in an airtight container in the fridge and measure out the amount I need when cooking. This way, I can have the flavor I want without overpowering myself with too much. Leftover shallots are great for omelets and other dishes.

3. Even small portions can be too much sometimes. Friends, I don’t want to eat my body weight in carbs. That means making rice and pasta can be a landmine. Saving some for later is a pro-level hack for eating well solo.

4. Keeping shrimp and individually packaged chicken breasts in the freezer makes cooking easier. Seriously, there’s so much ease when you can defrost just the amount you need.

5. Think about the whole week. This tip I got from The Pleasure of Cooking for One by Judith Jones, a renowned cookbook editor and author. She suggests considering the whole week — how many nights will you be at home? What are you hungry for? Then, go from there, including cooking whole roasts and using them in different dishes.

All recipes serve one or two.


Chicken Scampi

This quick and easy recipe makes a big portion of this favorite lemony, garlicky pasta. Although it serves one, you might want to reserve some for leftovers. For a spicier version, increase the crushed red pepper to 1/8 teaspoon.

2 teaspoons olive oil, divided

4 ounces boneless, skinless chicken breast

1/8 teaspoon salt

Pinch pepper

2 cloves garlic, minced

1 tablespoon shallot, minced

Pinch of crushed red pepper

1/4 cup dry white wine

2 tablespoons lemon juice

1 tablespoon fresh parsley, chopped

2 ounces dried angel hair pasta

In a large skillet, heat the olive oil over medium heat. Season the chicken on both sides with salt and pepper. Add the chicken to the skillet and cook for 3-4 minutes per side, or until cooked through. Remove from the skillet.

Add the garlic and crushed red pepper to the skillet and cook for 1 minute or until fragrant. Add the white wine and lemon juice and cook, scraping the bottom of the pan as you stir, for 3-5 minutes, or until the liquid reduces by half. Remove from heat.

Meanwhile, cook the pasta according to package directions. Drain, reserving about ¼ cup of pasta water.

Heat the burner with the sauce and add the pasta water. Boil for 2-3 minutes to reduce slightly. Add the pasta to the skillet and toss well to combine. Slice the chicken breast and add to the skillet, tossing with the pasta. Serve immediately with parsley garnish.

 
Crunchy Peanut Tofu Salad

Crunchy peanuts, flavorful tofu and crisp veggies make this easy recipe delightful and refreshing.

4 ounces extra-firm tofu, drained and pressed

1 teaspoon soy sauce

1 teaspoon rice vinegar

1/4 teaspoon sesame oil

1 teaspoon cornstarch

1 tablespoon olive oil

2 cups coleslaw mix (shredded cabbage and carrots)

1/4 cup thinly sliced red pepper

1 tablespoon minced shallot

1/4 cup chopped cilantro

2 tablespoons chopped peanuts

Dressing:

2 teaspoons lime juice

2 teaspoons rice vinegar

2 teaspoons soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon honey

Cut the tofu into 1/2-inch cubes and place in a mixing bowl. Add the soy sauce, rice vinegar and sesame oil. Toss well to combine and let sit for 15 minutes. Add the cornstarch and toss well.

Add the olive oil to a large skillet set over medium heat. Once hot, add the tofu. Cook until browned and crispy in places, stirring occasionally. This should take about 6-7 minutes.

While the tofu is cooking, toss together the coleslaw mix, red pepper, shallot, cilantro and peanuts.

In a small mixing bowl, whisk together the dressing ingredients. Pour over the vegetables and toss well to combine. Add the tofu and toss again. Serve immediately.
 

Easy Shrimp Avocado Taco Bowl

Serves 1

Creamy, fragrant, tart and fresh, this can be made in less than 15 minutes — it’s a perfect dinner for busy nights.

1 cup lettuce

1/2 avocado, diced

1/4 cup cherry tomatoes, halved

1 teaspoon olive oil

4 ounces raw large shrimp, peeled

1/8 teaspoon kosher salt

1/8 teaspoon pepper

1/8 teaspoon chili powder

1 teaspoon lime juice

1 tablespoon cotija cheese, crumbled

1 teaspoon cilantro, minced

Optional: 1/2 cup cilantro lime rice or white rice, 1 tablespoon salsa, 1/2 cup sautéed peppers and onions.

Instructions:

Add lettuce, avocado and tomatoes to a salad bowl. Set aside.

Heat the olive oil in a skillet set over medium heat. Toss the shrimp with salt, pepper and chili powder. Add to the skillet and cook, flipping once, until opaque — about 3-4 minutes. Remove from the heat.

Add the shrimp to the salad bowl and drizzle with lime juice. Sprinkle with cotija cheese and cilantro. Serve immediately.

 
Do you find it hard to cook just for yourself or for just you and your partner? What's your go-to meal? Let us know in the comments below.