10 Easy 3 Ingredient Dinners for Seniors Living Alone Less Cooking

The old Appalachian kitchen I grew up in, written down: The Appalachian Kitchen Cookbook: https://ritsyjean.com/ THE RECIPES HONEY MUSTARD CHICKEN THIGHS (390°F, about 40 min): about 1 1/3 lb bone-in, skin-on chicken thighs (4). Whisk 2 tbsp + 2 tsp Dijon mustard, 2 tbsp honey, 2 tsp olive oil. Chicken skin side up in a baking dish, salt and pepper, spoon the sauce over. Bake until the skin is crisp and the chicken reaches 165°F. Serves 2. SALMON PATTIES (stovetop, medium-high): one 14.5 oz can salmon, well drained, large bones removed; 1 egg; 3/4 sleeve saltine crackers crumbled coarse; pepper. Add 1-2 tsp water only if it won't hold. Shape 6-8 patties. Oil halfway up the patties; fry 1-2 min per side until golden. POTATO AND ONION SOUP (about 25 min): bring a 32 oz box of low-salt broth to a boil. Add about 1 lb potatoes, unpeeled, in chunks, and 2 large onions, roughly chopped. Cover, medium heat, 20 min. Blend smooth (or mash). Serves 2. FRIED CABBAGE AND SAUSAGE (about 35 min): brown 12 oz smoked sausage (turkey if you can), sliced, in a little oil, 5-7 min; remove. Cook 1/2 small onion, sliced, in the drippings 5-7 min. Add 1 1/2 tbsp butter and 1/2 medium head cabbage, sliced. Add 1/4 cup water, cover, low heat 15 min, stirring halfway. Sausage back in for 1 min. Serves 3. Don't freeze. SOUP BEANS (soak overnight, then 1-1 1/2 hrs): soak 1/2 lb dried pinto beans overnight. Drain, cover with fresh water, add 1 ham hock. Simmer over medium-high, cover, turn to low. Salt lightly and taste after an hour. Stir every 30 min until tender. Top bowls with chopped raw onion. Serves 2. SKILLET CORNBREAD (450°F, about 20 min): grease a 9-inch cast iron skillet and heat it in the oven while it preheats. Mix 1 cup white self-rising cornmeal, 1 egg and about 1 cup buttermilk into a thin batter. Pour into the hot skillet; bake until well browned. 6 wedges. MACARONI AND TOMATOES (about 15 min): cook 1 cup elbow macaroni 8 min in salted water; drain. Simmer 1/2 tbsp butter, 1/2 tbsp bacon grease (or 1 tbsp butter) and one 14 oz can stewed tomatoes 5 min. Stir in macaroni, salt and pepper; simmer 2-3 min. Serves 2. PORK CHOPS AND APPLES (about 25 min): 1/2 tbsp butter, medium heat; cook 2 boneless pork loin chops (4 oz each) 4-5 min per side to 145°F. Remove, keep warm. Add 2 thinly sliced tart apples, 1/2 tbsp butter and 1 1/2 tbsp brown sugar (a shake of cinnamon if you have it). Cook until tender. Serves 2. SAUSAGE GRAVY (about 20 min): cook about 7 1/2 oz pork breakfast sausage over medium heat, breaking it up, 5-7 min until no pink remains. Stir in 2 tbsp flour; cook 2 min. Slowly stir in 1 1/4 cups whole milk; bring to a boil, then simmer until it coats a spoon. Salt and pepper. Serve over biscuits. Serves 2. CHICKEN AND DUMPLINGS (about 20 min): bring one 14.5 oz can low-salt chicken broth and about 1 1/3 cups shredded rotisserie chicken to a boil with a little pepper; lower the heat. Add 2 frozen biscuits, each cut in quarters. Cover and simmer 10 min without lifting the lid, until a toothpick comes out clean. Serves 2. Leftovers go in the refrigerator within 2 hours. Warm them on the stove or in the microwave until steaming.