Half a Jar, Half a Can? 10 Dinners for One | Seniors Living Alone

Ten practical dinners for cooking for one, built around ingredients already open in your refrigerator. Five serve one; five make two portions so tomorrow is covered too. Plus storage and food-safety reminders. THE RECIPES 00:58 - MIGAS WITH CHEDDAR — serves 1 2 tortillas, 2 large eggs, ¼ onion, ¼ cup grated cheddar, 2 tbsp salsa, 1 tbsp vegetable oil. Toast tortilla strips; soften onion. Add beaten eggs, fold gently, add cheddar, and cook until yolks and whites are fully firm with nothing wet or runny. Top with salsa. 02:35 - CHEESESTEAK ON A TOASTED ROLL — serves 1 3 oz deli roast beef, ½ green bell pepper, ½ onion, 2 provolone slices, 1 six-inch hoagie roll, 2 tsp butter, 1 tbsp water. Toast roll. Cook pepper and onion. Add beef plus water and heat to 165°F or steaming hot. Melt provolone on top and fill the roll. 04:27 - COCONUT MILK FISH WITH LIME — serves 1 1 six-ounce cod fillet, ¾ cup coconut milk, ¼ cup vegetable broth, 1 garlic clove, ½ tsp ground ginger, ½ lime, 1 cup spinach, 1 cup cooked rice. Simmer coconut milk, broth, garlic and ginger. Add cod, cover and cook to 145°F or until opaque and easily flaked. Wilt spinach in sauce, add lime, serve over hot rice. 06:23 - LAMB PATTIES WITH CUCUMBER YOGURT SAUCE — serves 1 4 oz ground lamb, ½ tsp oregano, ¼ tsp garlic powder, ½ cucumber, ½ cup plain yogurt, 1 tsp dill, 1 tsp lemon juice, 1 pita. Squeeze grated cucumber dry; mix sauce. Shape 2 patties and cook about 4 minutes per side to 160°F. Serve in warm pita with sauce. 08:24 - RIBOLLITA — makes 2 portions 1 tbsp olive oil, ½ onion, 1 carrot, 1 celery rib, 1 garlic clove, 1 tbsp tomato paste, ½ of a 15-oz can white beans, 2 cups vegetable broth, 2 cups kale or spinach, 1 cup torn stale bread. Soften vegetables; toast garlic and tomato paste. Add beans and broth, mash some beans, add greens, then bread. Rest covered 5 minutes. Refrigerate 3–4 days; bring to a rolling boil when reheating. 12:04 - HOME STYLE TOFU WITH GROUND PORK — makes 2 portions ½ of a 14-oz block firm tofu, 4 oz ground pork, 2 scallions, 1 garlic clove, 1 tsp fresh ginger, 1 tbsp soy sauce, 1 tsp vegetable oil, ½ cup vegetable broth, 1 tsp cornstarch + 1 tbsp cold water, 1 cup cooked rice. Simmer tofu cubes 2 minutes. Brown pork to 160°F; add aromatics, broth, soy sauce and tofu. Add slurry until glossy. Serve over rice; reheat leftovers to 165°F. 14:07 - PENNE WITH SAUSAGE, PUMPKIN & SAGE — makes 2 portions 4 oz penne, 1 mild Italian sausage link, ¾ cup canned pumpkin, ¼ cup grated parmesan, 4 fresh sage leaves or ½ tsp dried sage, ½ cup pasta water. Cook penne slightly underdone. Brown sausage to 160°F for pork or 165°F for turkey. Add sage, pumpkin and pasta water; stir in penne and parmesan. Reheat leftovers to 165°F. 16:02 - PICKLE BRINED PAN SEARED CHICKEN BREAST — makes 2 portions 1 eight-ounce boneless skinless chicken breast, 1 cup dill pickle brine, 1 tbsp vegetable oil, 2 tbsp butter, ¼ cup chicken broth, 1 chopped pickle. Slice into 2 cutlets; marinate refrigerated at least 4 hours or overnight. Discard used brine. Sear to 165°F. Reduce broth; swirl in butter and pickle. 18:21 - SKILLET SHRIMP WITH RED PEPPERS & FETA — serves 1 6 oz raw peeled shrimp, ½ cup roasted red peppers, 1 tbsp olive oil, 1 garlic clove, ¼ tsp oregano, ¼ cup feta, ½ lemon, 1 slice crusty bread. Cook garlic briefly, warm peppers and oregano, then sear shrimp until pearly/white and opaque. Finish with feta and lemon; serve with bread. 19:54 - SWEDISH TURKEY MEATBALLS OVER EGG NOODLES — makes 2 portions 8 oz ground turkey, 2 tbsp breadcrumbs, 2 tbsp milk, ¼ tsp allspice, 2 tbsp butter, 1 tbsp flour, ¾ cup beef broth, ¼ cup heavy cream, 2 tbsp sour cream, 2 oz dry egg noodles. Soak breadcrumbs in milk; mix with turkey and allspice. Shape 8 meatballs. Brown, then simmer in gravy until the largest reaches 165°F. Stir in sour cream off heat; serve 4 meatballs per portion. FRIDGE SAFETY Refrigerator: 40°F or below. Open low-acid cans: 3–4 days; high-acid cans: 5–7 days. Deli meat: 3–5 days. Raw ground meat/poultry: 1–2 days. Cooked leftovers: 3–4 days. Trim hard cheese 1 inch around/below mold; discard moldy soft cheese, yogurt, sour cream, bread and cooked leftovers. What gets half-used in your refrigerator most often? Tell me below, share this with a friend who cooks for one, and subscribe. For general information only. Follow current food-safety guidance and your own medical or dietary advice. ===================== Let me know in the comments which one you're trying first, and don't forget to subscribe for more easy, gentle made for one. These recipes are shared for general enjoyment. Please adjust ingredients to your own tastes and any dietary needs, and check with your doctor about anything specific to your health.