10 MORE Dinners for One So You Never Eat the Same Meal Twice | Seniors Living Alone

Ten dinners for one, each designed to replace a meal you may be making on repeat. Familiar techniques, completely different dinners, and no second night of the same meal. THE RECIPES 00:55 - SPAGHETTI WITH FRIED ZUCCHINI AND PARMESAN — serves 1 3 oz spaghetti, 1 medium zucchini, 3 tbsp olive oil, 1 tsp garlic, ½ cup parmesan, salt, pepper, 4 basil leaves. Brown ¼-inch zucchini rounds ~4 min/side. Cook pasta 1 min shy. Mash half the zucchini with garlic; toss with pasta + ¼ cup pasta water. Off heat, add parmesan, then basil. 02:49 - CHICKEN SALTIMBOCCA — serves 1 2 thin chicken cutlets, 2 prosciutto slices, 4 sage leaves, 2 tbsp flour, 1 tbsp olive oil, 1 tbsp butter, ⅓ cup low-sodium chicken broth, 1 tsp lemon juice. Top each cutlet with 2 sage leaves + 1 prosciutto slice. Flour bottom only. Cook 3 min, flip 2–3 min, to 165°F. Reduce broth by half; finish with butter + lemon. 04:35 - BLACKENED FISH TACOS WITH LIME SLAW — serves 1 1 tilapia fillet, 2 tsp blackening seasoning, 1 tbsp butter, 1 tsp oil, 1 cup slaw mix, 1 tbsp mayo, 2 tsp lime juice, salt, 3 corn tortillas. Mix slaw. Season fish; cook 3 min, flip 2–3 min, until opaque/flaky or 145°F. Warm tortillas, divide fish among all 3, top with slaw. 06:30 - SAVORY DUTCH BABY WITH HAM AND SWISS — serves 1 2 eggs, ½ cup milk, ½ cup flour, salt, 1 tbsp butter, ¼ cup cooked ham, ¼ cup shredded Swiss. Heat an 8-inch oven-safe skillet at 425°F. Add butter, batter, ham. Bake 18–20 min without opening the door. Center should reach 165°F. Add Swiss; bake 2 min more. 08:24 - KENTUCKY HOT BROWN — serves 1 1 thick white bread slice, 3 oz deli turkey, 2 cooked bacon slices, 2 tomato slices, 1 tbsp butter, 1 tbsp flour, ½ cup milk, ¼ cup parmesan, paprika. Toast bread. Make butter-flour-milk sauce; add parmesan off heat. Heat turkey to 165°F or steaming hot. Layer toast, turkey, sauce, tomato; broil 3–4 min. Finish with bacon + paprika. Use opened deli turkey within 3–5 days. 11:31 - MUSSELS IN WHITE WINE AND GARLIC — serves 1 1 lb live mussels, 1 tbsp olive oil, 1 tbsp butter, 1 small shallot, 2 tsp garlic, ½ cup dry white wine, 1 tbsp parsley, 2 thick bread slices. Discard cracked shells and mussels that stay open when tapped. Soften shallot 2 min; garlic 30 sec; add wine. Add mussels, cover 5–7 min, stir once halfway. Discard any that do not open. Add parsley; serve with toast. 13:29 - PORK SCHNITZEL WITH LEMON — serves 1 1 boneless pork loin chop, 2 tbsp flour, 1 egg, 1 tbsp water, ½ cup panko, salt, ¼ cup oil, 1 tsp lemon juice. Pound to ~¼ inch. Coat flour → egg + water → panko. Fry 2–3 min/side until deep golden. Because the coating contains raw egg, this recipe takes the cutlet to 160°F. Rest 3 min; add lemon. 15:21 - STEAK AU POIVRE — serves 1 1 New York strip steak, 1 tbsp black peppercorns, salt, 1 tsp oil, 1 tbsp butter, ⅓ cup low-sodium beef broth, 2 tbsp heavy cream, 1 tsp Dijon. Crack peppercorns; press onto steak. Sear 4 min, flip 3–4 min. Cook to 145°F; rest 3 min. Reduce broth by half; add Dijon + cream 1–2 min, then butter. Slice across grain; spoon sauce over. 17:36 - HUEVOS RANCHEROS — serves 1 2 corn tortillas, ½ of a 16-oz can refried beans, 2 eggs, ½ cup mild salsa, 1 tsp oil, ¼ cup crumbled pasteurized feta. Warm tortillas + beans. Cook eggs covered 4–5 min until yolks and whites are firm. Warm salsa 1 min. Spread beans over both tortillas, top with 1 egg each, salsa + feta. Use remaining beans within 3–4 days. 19:27 - PAD THAI WITH TOFU — serves 1 3 oz flat rice noodles, 4 oz extra-firm tofu, 1 tbsp brown sugar, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sriracha, 2 tbsp oil, 1 egg, 2 green onions, 2 tbsp roasted peanuts. Soak noodles 8–10 min. Brown tofu 5–6 min. Scramble egg until no liquid remains; egg dishes should reach 160°F. Toss noodles + sauce 2–3 min; return tofu, add green onions + peanuts. Skip raw or lightly cooked sprouts. FOOD-SAFETY REMINDER Keep utensils that touch raw meat, poultry or seafood separate from cooked food. Opened canned beans: 3–4 days refrigerated. Opened deli meat: 3–5 days. Some links may be affiliate links. I may earn a small commission at no extra cost to you. Thank you for supporting Solo Senior Living. Which dinner do you make most often on repeat? Tell me below, and subscribe for more single-serving meals for cooking for one. Food-safety information is general education, not medical advice. Follow current package directions and official guidance, and ask your healthcare professional about individual dietary needs. ===================== 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.