Your Small Slow Cooker Can Do THIS?! 12 Winter Dinners for One | Seniors Living Alone

12 winter dinners for one from a 1.5–2 qt slow cooker; 11 make two servings. 🍲 THE RECIPES 00:39 - ITALIAN BEEF SANDWICH — makes 2 1 lb boneless chuck, 1 cup low-sodium beef broth, 1 tsp oregano, ½ tsp garlic powder, ½ tsp pepper, ¼ tsp salt, ½ cup giardiniera, 2 soft hoagie rolls. Cut beef into 2-inch chunks. HIGH 1h, LOW 7–8h. 145°F; rest 3 min, shred. Serve with juices and ¼ cup giardiniera each. 02:29 - CHICKEN TORTILLA SOUP — makes 2 2 boneless/skinless chicken thighs, 10-oz can diced tomatoes with green chiles, 1 cup low-sodium chicken broth, ½ cup thawed corn, ¼ cup onion, 1 garlic clove, 1 tsp chili powder, ½ tsp cumin, ½ avocado, 1 lime, 1 cup tortilla chips. HIGH 1h, LOW 3–4h. 165°F; shred. Per bowl: ½ cup chips, avocado, lime. 04:12 - RED BEANS & RICE — makes 2 15-oz can kidney beans, 6 oz cooked smoked andouille, ½ cup onion, ¼ cup green pepper, ¼ cup celery, 1 garlic clove, 1 tsp Cajun seasoning, 1 bay leaf, 1 cup low-sodium chicken broth, ½ cup dry white rice. Canned beans only. HIGH 1h, LOW 3–4h; remove leaf, mash ¼ beans. Sausage 165°F. Cook rice separately. 05:59 - SALMON WITH LEEKS — serves 1 6-oz skinless salmon fillet, 2 leeks, 1 tbsp butter, ½ cup dry white wine or low-sodium chicken broth, ½ cup water, ¼ tsp salt, 1 tbsp dill, ½ lemon. Leeks HIGH 2h. Add salmon; LOW 1–1½h to 145°F. Finish with lemon/dill. 07:44 - PORK RAGU WITH PAPPARDELLE — makes 2 12 oz pork shoulder, 14½-oz can diced tomatoes, ¼ cup onion, 1 carrot, 1 garlic clove, 1 tbsp tomato paste, ½ tsp oregano, ½ tsp salt, ¼ cup low-sodium chicken broth, 4 oz dry pappardelle, 2 tbsp Parmesan. Cut pork into 2-inch chunks. HIGH 1h, LOW 6–7h; check 145°F, rest 3 min, shred. Boil ½ pasta nightly; add ragu/Parmesan. 09:39 - DAL MAKHANI — makes 2 ½ cup whole black lentils, ½ of a 15-oz can kidney beans, ½ cup tomato sauce, ¼ cup onion, 1 garlic clove, 1 tsp grated ginger, 1 tsp garam masala, ¼ tsp chili powder, ½ tsp salt, 2 cups water, 2 tbsp butter, 2 tbsp cream. Soak lentils 6h. Use canned beans. HIGH 6–8h; mash ⅓, add butter and cream, cook uncovered 20 min. 12:39 - CHICKEN WITH 40 CLOVES OF GARLIC — makes 2 3 boneless/skinless thighs, 40 peeled garlic cloves, ½ cup low-sodium chicken broth, 1 tbsp olive oil, 1 tsp thyme, ½ tsp salt, ¼ tsp pepper, 1 tbsp lemon juice, 4 slices crusty bread. Garlic below chicken. HIGH 1h, LOW 3–4h; 165°F. Add lemon to juices; toast bread. 14:22 - ORANGE-THYME DUCK LEGS — makes 2 2 duck legs (8–10 oz each), ½ cup pasteurized orange juice, 1 shallot, 4 thyme sprigs, ½ tsp salt, ¼ tsp pepper, 1 tsp honey. Score skin; layer over shallot/thyme. HIGH 1h, LOW 5–6h to 165°F. Broil 3–5 min; reduce juices/honey 5 min. Reheat second leg at 375°F to 165°F. 16:27 - JAMAICAN OXTAIL & BUTTER BEANS — makes 2 1½ lb oxtail, 1 tbsp vegetable oil, ½ cup onion, 2 green onions, 1 garlic clove, 1 tsp ginger, 1 tsp thyme, ½ tsp allspice, 1 tbsp soy sauce, 1 tsp brown sugar, ¾ cup low-sodium beef broth, ½ of a 15-oz can butter beans, ½ cup dry white rice. Brown 4 min/side. HIGH 1h, LOW 7–8h; add beans in final 30 min. Check 145°F, rest 3 min. Cook rice; remove bones. 18:42 - CREAMY POLENTA & MUSHROOMS — makes 2 ⅔ cup coarse cornmeal, 2 cups water, ⅔ cup whole milk, ½ tsp salt, 2 tbsp Parmesan, 1 tbsp butter, nonstick spray, 8 oz creminis, 1 tbsp olive oil, 1 shallot, ½ tsp thyme, ¼ cup low-sodium vegetable broth, 1 tsp soy sauce. Cook polenta LOW 3–4h; whisk in cheese and butter. Brown mushrooms 4 min; shallot/thyme 3 min; broth/soy 2 min; top polenta. 20:45 - CIOPPINO — makes 2 14½-oz can diced tomatoes, 6½-oz can chopped clams, ¼ cup onion, ¼ cup celery, 1 garlic clove, ¼ cup dry white wine or low-sodium chicken broth, ½ tsp oregano, 1 bay leaf, pinch pepper flakes, 3 oz cod, 3 oz raw peeled deveined shrimp, 1 tbsp parsley. Add clam juice; chill clams. HIGH 1h, LOW 3 hrs. Add cod and shrimp 20–30 min; cod 145°F, shrimp opaque. Add clams 5 min; parsley last. 22:37 - RED WINE BRAISED LAMB — makes 2 1 lb lamb shoulder, 1 tbsp flour, 1 tbsp olive oil, ½ cup red wine or beef broth, plus ½ cup low-sodium beef broth, 1 tbsp tomato paste, 2 small carrots, ½ cup onion, 1 garlic clove, 1 rosemary sprig, ½ tsp salt, 1 cup chilled mashed potatoes. Brown lamb 6 min; deglaze. HIGH 1h, LOW 6–7h; check 145°F, rest 3 min. Serve on hot mashed potatoes. SAFETY: Thaw in fridge. Fill cooker ½–⅔; vegetables below. Canned kidney beans only. Chill within 2h; use in 3–4 days. Boil soups/stews; reheat all other leftovers to 165°F. Never reheat in the slow cooker. ===================== 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.