Too Tired to Cook? 10 Little-Pan Recipes for One or Two

When dinner is only for you or two, a sink full of cookware can feel bigger than the meal. These nine suppers and one warm dessert use a little pan, familiar groceries and parchment to keep cooking manageable. Try chicken thighs with cabbage, mustard pork chops with potatoes, lemon butter fish, or potatoes with broccoli, cheddar and ham. Give the slower vegetables a head start, then let the oven do its share. Near the end, three ordinary ingredients make their own buttery sauce. All recipes make 2 portions. Use a rimmed 9×13-inch metal pan. Trim temperature-rated parchment inside the rim; in toaster ovens, follow the appliance instructions. Keep paper away from heating elements. NO BROILER. ⏱️ RECIPES IN THIS VIDEO: 0:28 1. Chicken Thighs with Cabbage & Carrots ⭐ 2:38 2. Lemon Butter White Fish & Asparagus 4:42 3. Mustard Pork Chops & Sliced Potatoes 6:46 4. Smoked Sausage, Peppers & Cauliflower 8:33 5. Potatoes, Broccoli, Cheddar & Ham 10:28 6. Salmon, Zucchini & Cherry Tomatoes 12:29 7. Tender Oven-Baked Pork Ribs 14:38 8. Drumsticks, Squash & Red Onion 16:40 9. Warm Cinnamon Pears 18:30 10. Baked Eggs, Mushrooms, Spinach & Toast 🍽️ FULL RECIPES (2 portions each) 1. CHICKEN THIGHS, CABBAGE & CARROTS 2 bone-in, skin-on thighs (~1 lb) • 3 cups plain bagged cabbage/carrot shreds • ½ tsp garlic powder • oil, salt, pepper. Toss vegetables with seasonings and 2 tbsp water; set thighs skin-up on top. Bake 400°F, 40–50 min, checking at 35, to 165°F away from bone. 👉 Secret: Bagged slaw saves shredding. Keep the skin clear of vegetables. 2. LEMON BUTTER FISH & ASPARAGUS 2 cod/haddock fillets (~5 oz each, 1 inch thick) • ½ lb asparagus • 1 lemon • 2 tbsp butter • oil, salt, pepper. Oil asparagus; bake 400°F, 5 min. Add fish, butter and 1 tbsp lemon juice; bake 12–15 min, to 145°F. 👉 Secret: Lift finished fish out if the asparagus needs longer. 3. MUSTARD PORK CHOPS & POTATOES 2 boneless loin chops (~5 oz each, ½ inch thick) • 2 medium yellow potatoes (⅛-inch slices) • 2 tbsp mustard • ½ tsp garlic powder • oil, salt, pepper. Season potatoes; bake 400°F, 25–30 min. Add mustard-coated chops; bake 10–15 min, to 145°F; rest 3 min. 👉 Secret: Potatoes must be nearly tender before adding the thin chops. 4. SMOKED SAUSAGE, PEPPERS & CAULIFLOWER 8 oz FULLY COOKED smoked sausage (½-inch rounds) • 3 cups small cauliflower florets • 1 pepper (wide strips) • ½ tsp smoked paprika • oil, black pepper. Oil/season vegetables; bake 400°F, 15 min. Add sausage; bake 10–15 min more, following its package heating directions. 👉 Secret: Cook cauliflower longer first for softer vegetables. 5. POTATOES, BROCCOLI, CHEDDAR & HAM 2 medium yellow potatoes (½-inch cubes) • 2 cups small broccoli florets • 4 oz cooked diced ham • ½ cup shredded cheddar • oil, salt, pepper. Season potatoes; roast 400°F, 25 min, until nearly tender. Add broccoli/oil; roast 10 min. Add ham/cheddar; bake 5–8 min, until hot and melted. 👉 Secret: Cooked ham seasons the vegetables. Monterey Jack also works. 6. SALMON, ZUCCHINI & TOMATOES 2 salmon fillets (~5 oz each) • 1 zucchini (½-inch half-moons) • 1 cup cherry tomatoes • ½ tsp garlic powder • oil, salt, pepper. Season vegetables; roast 400°F, 10 min. Add salmon skin-down; oil tops. Bake 12–15 min, to 145°F. 👉 Secret: Press cooked tomatoes gently to release juice over the zucchini. 7. TENDER OVEN-BAKED PORK RIBS 1½–2 lb baby back ribs in 2 short sections • ¼ cup barbecue sauce • 1 tsp paprika • salt, pepper. Remove membrane; season. Seal pan with foil; bake 325°F, 2½–3 hr, checking at 2 hr. Uncover carefully; brush sauce. Bake 10–15 min; rest 5 min. 👉 Secret: Low effort, not quick: cook ribs until very tender, often 190–205°F. 8. DRUMSTICKS, SQUASH & RED ONION 4 medium drumsticks (~1¼ lb) • 3 cups fresh ½-inch butternut squash cubes • 1 small red onion (wedges) • ½ tsp paprika • oil, salt, pepper. Season; arrange in one layer. Roast 400°F, 35–45 min; chicken must reach 165°F away from bone. 👉 Secret: Prepared squash saves peeling. Sweet potato cubes also work. 9. WARM CINNAMON PEARS 2 ripe, firm pears • 1 tbsp butter • ¼ tsp cinnamon • optional 1 tsp brown sugar. Halve/core pears; place all 4 halves cut-up. Divide butter/cinnamon among them. Bake 375°F, 25–35 min, until tender; stand 5 min. Serve 2 halves each. 👉 Secret: Spoon the buttery pear juices over the soft surfaces. 10. BAKED EGGS, MUSHROOMS, SPINACH & TOAST 4 eggs • 8 oz sliced mushrooms • 2 packed cups baby spinach • 2 bread slices • oil, salt, pepper. Oil mushrooms; roast 400°F, 12–15 min. Add spinach, 2 min. Make 4 shallow hollows; add eggs. Bake 8–12 min, until whites/yolks are firm. Add oiled bread for last 3–4 min. 👉 Secret: Mushrooms go first so their water cooks off. For chicken, refrigerate the second portion within 2 hours; use within 3–4 days and reheat to 165°F. Cooking for yourself or for two? Tell us below, and subscribe for more small suppers. ❤️ #seniorcooking #easyrecipes #cookingfortwo