10 Cup Dinners for Seniors Living Alone (No Big Batches)

It turns out that little cup holds exactly one supper. These ten recipes are built in the cup, baked in it and eaten right out of it, with no serving plate and no big batch to finish all week. Try Meatball Parm Cup, Baked Ziti Cup, Scalloped Potatoes and Ham Cup, or French Onion Soup Under a Cheese Lid for familiar flavors in a smaller dish. Stay for number nine: it is the one you loved years ago and quietly stopped making. THE CUP: 2½ cups to the rim, 4½ inches across, 3 inches deep. All ten recipes use this size; the video also offers a 2-cup oven-safe glass bowl or heavy mug. Use only cookware rated oven-safe. ⏱️ DISHES IN THIS VIDEO: 0:37 1. Meatball Parm Cup ⭐ 3:05 2. Baked Ziti Cup ⭐ 5:21 3. Scalloped Potatoes and Ham Cup ⭐ 7:13 4. Beef Stew Under a Biscuit 9:14 5. French Onion Soup Under a Cheese Lid 11:34 6. Tuna Noodle Cup 13:40 7. Beans and Franks Cup 15:30 8. Chicken and Rice Cup 17:30 9. The Surprise Cup 19:47 10. Chicken and Stuffing Cup 🍽️ FULL RECIPES (1 serving each, as made in the video) 1. MEATBALL PARM CUP 5 small FROZEN meatballs • ⅔ cup marinara • ¼ cup shredded mozzarella • 1 spoon grated parmesan • oil. Oil cup; add meatballs and cover with sauce. Cover with foil; bake 375°F, 25 min. Uncover, add cheeses; bake 10 min until browned and bubbling. 👉 Secret: Start frozen; any melting cheese can replace mozzarella. 2. BAKED ZITI CUP ½ cup dry ziti • ¾ cup pasta sauce • ⅓ cup water • ¼ cup shredded mozzarella • oil. Oil cup; mix pasta, sauce and water. Seal with foil; bake 400°F, 30 min. Uncover, add cheese; bake 10 min until crusted. 👉 Secret: Keep foil tight to cook the DRY pasta; any short pasta works. 3. SCALLOPED POTATOES AND HAM CUP ½ of a 5-oz box scalloped potatoes, with ½ its sauce packet • ¾ cup hot water • ¼ cup milk • ½ cup diced cooked ham • oil. Oil cup; stir potatoes, powder, liquids and ham. Cover; bake 400°F, 35 min. Uncover; bake 10 min until golden and bubbling. 👉 Secret: Use dried boxed slices; chopped hot dogs or canned chicken can replace ham. 4. BEEF STEW UNDER A BISCUIT 1 15-oz can beef stew • 1 refrigerated biscuit • black pepper. Add stew to 1 inch below rim; pepper. Bake uncovered at 375°F, 10 min. Lay raw biscuit on hot stew; bake 20 min until golden and bubbling. 👉 Secret: Heat stew BEFORE adding dough; canned chili can replace stew. 5. FRENCH ONION SOUP UNDER A CHEESE LID 1 10½-oz can condensed French onion soup • ½ can water • 1 thick bread slice • 2 Swiss cheese slices. Mix soup and water to 1 inch below rim. Press bread flat into soup; drape cheese over rim. Bake 425°F, 15 min until browned. 👉 Secret: Cheese must overhang the rim; provolone or mozzarella works too. 6. TUNA NOODLE CUP ⅓ cup dry egg noodles • ½ of a 10½-oz can cream of mushroom soup • 2 spoons milk • ⅓ cup frozen peas • 1 5-oz can tuna, drained • handful crushed crackers • oil. Oil cup; mix noodles, soup, milk, peas and tuna. Seal with foil; bake 375°F, 30 min. Uncover, add crackers; bake 10 min until browned. 👉 Secret: Peas go in frozen; canned chicken or salmon can replace tuna. 7. BEANS AND FRANKS CUP 1 cup canned baked beans • 2 hot dogs • 1 spoon yellow mustard • 1 spoon brown sugar. Mix beans, mustard and sugar; break hot dogs into pieces and push in, tops showing. Bake UNCOVERED, 375°F, 25 min, until dark and sticky. 👉 Secret: Foil prevents the sticky top; ham or smoked sausage can replace hot dogs. 8. CHICKEN AND RICE CUP ¼ cup long-grain white rice • ½ cup chicken broth • 1 5-oz can chicken, drained • ⅓ cup frozen peas and carrots • ¼ cup shredded cheddar • oil. Oil cup; mix rice, broth, chicken and vegetables. Seal with foil; bake 400°F, 40 min. Uncover, add cheddar; bake 8 min until browned. 👉 Secret: Seal tightly; cooked ham or turkey can replace chicken. Instant rice: check at 20 min. 9. HOT FUDGE PUDDING CAKE ⅓ cup flour • 3 spoons white sugar • 2 spoons cocoa • pinch salt • ¼ cup milk • 1 spoon oil • 2 spoons brown sugar • ½ cup hot water. Mix flour, white sugar, 1 spoon cocoa and salt; stir in milk and oil, smooth top. Sprinkle brown sugar and remaining cocoa; gently pour water over. DO NOT STIR. Bake 350°F, 30 min until set; rest 5 min. 👉 Secret: Leave layers separate for sauce underneath; melted butter can replace oil. 10. CHICKEN AND STUFFING CUP 1 5-oz can chicken, drained • ⅓ cup frozen peas and carrots • ½ cup dry stuffing mix • ½ cup hot chicken broth • 1 spoon butter • oil. Oil cup; press chicken, vegetables and 2 spoons broth flat. Melt butter in remaining broth; mix with stuffing, stand 1 min. Spoon on top, leave rough. Bake UNCOVERED, 375°F, 25 min until crisp. 👉 Secret: Rough peaks crisp; chopped turkey or ham can replace chicken. Which cup would you make first? Tell me in the comments, and subscribe to Senior Kitchen Club for more simple meals for one. ❤️ #cookingforone #seniorslivingalone #easyrecipes