10 Easy Dinners for One From 5 Pots of Grain | Seniors Living Alone

Five pots of grain become ten dinners for one: couscous, quinoa, bulgur, kasha, and barley. Cook once, eat half tonight, and make the rest a different dinner. 00:40 - HARISSA SHRIMP OVER COUSCOUS — serves 1 8 large peeled/deveined shrimp (6 oz), 1 cup couscous, 1 cup water, ½ tsp salt, 3 tbsp olive oil, 1 tbsp mild harissa, 1 garlic clove, 1 tbsp bottled lemon juice. Cook couscous off heat 10 min; save 1 cup. Marinate shrimp 10 min. Sear 2 min, turn, add garlic, cook 1–2 min until pearly and opaque. 02:53 - STUFFED TOMATOES WITH COUSCOUS, FETA & MINT — serves 1 2 large tomatoes (8 oz each), 1 cup cold couscous, 2 oz feta, 1 tbsp olive oil, 2 tbsp mint, 1 tbsp bottled lemon juice, ¼ tsp salt. Mix couscous with chopped tomato pulp, feta, mint, lemon and salt. Fill tomatoes, brush with oil, bake at 375°F for 20–25 min. Center must reach 165°F; rest 3 min. 04:52 - PAN-SEARED MAHI MAHI WITH LIME QUINOA — serves 1 1 cup quinoa, 1¾ cups water, ½ tsp salt, 1 skinless 6-oz mahi mahi fillet, 2 tbsp olive oil, ¼ tsp garlic powder, 1 tbsp bottled lime juice, 1 green onion, 2 tbsp cilantro. Cook quinoa 15 min; rest 5 min; save 1½ cups. Sear fish 3–4 min, turn and cook 2–4 min to 145°F. Toss quinoa with lime, cilantro, onion and remaining oil. 06:57 - QUINOA CHAUFA WITH HAM, EGG & PEAS — serves 1 1½ cups cold quinoa, 2 eggs, 4 oz cooked ham, ½ cup frozen peas, 2 green onions, 1 tbsp + 1 tsp vegetable oil, 1 tbsp low-sodium soy sauce, 1 tsp grated ginger, 1 tsp toasted sesame oil. Scramble eggs and remove. Brown ham; add onion whites, ginger, peas and quinoa. Return eggs, add soy sauce, and cook the pan to 165°F. Finish with sesame oil and onion tops. 08:54 - LEMON CHICKEN WITH BULGUR PILAF — serves 1 1 cup coarse bulgur, 1½ cups water + ¼ cup for skillet, ½ tsp salt, 8 oz boneless skinless chicken thighs, 1 tbsp olive oil, ½ small onion, 1 garlic clove, ½ tsp oregano, 1 tbsp bottled lemon juice, 1 tbsp parsley. Cook bulgur 12 min; rest 10 min; save 1½ cups. Brown chicken pieces to 165°F. Add onion, garlic, bulgur and ¼ cup water; finish with lemon and parsley. 11:37 - TABBOULEH WITH BOILED EGGS, OLIVES & PITA — serves 1 1½ cups cold bulgur, 2 eggs, 1 cup parsley, 1 tomato, 2 green onions, 8 black olives, 2 tbsp olive oil, 2 tbsp + 1 tsp bottled lemon juice, ¼ tsp salt, 1 six-inch pita. Boil eggs, turn off heat, cover 15 min; cool until yolks are firm throughout. Mix bulgur, dressing, parsley, tomato and onion; rest 15 min. Quarter eggs, warm pita 30 sec per side, add eggs and olives. 13:51 - KASHA VARNISHKES WITH BROWNED ONIONS & MUSHROOMS — serves 1 1 cup kasha, 1¾ cups water, ½ tsp salt, 2 oz bow-tie pasta, 1 large onion, 8 oz mushrooms, 2 tbsp butter, 1 tbsp olive oil, ¼ tsp black pepper. Cook kasha 18–20 min; save 1 cup. Brown onion 20–25 min to dark-honey color. Brown mushrooms, cook pasta, reserve ¼ cup pasta water, then fold pasta and kasha into the skillet with water and pepper. 15:59 - KASHA & KIELBASA SKILLET WITH ONIONS — serves 1 1 cup cold kasha, 5 oz cooked smoked kielbasa, 1 small onion, 1 tbsp whole-grain mustard, 1 tbsp butter, ¼ cup water + 1 tbsp if needed, ¼ tsp black pepper. Brown kielbasa 4 min; remove. Soften onion 5 min, add butter, toast kasha 2 min. Add mustard water, return kielbasa, cover 3 min. Heat center to 165°F; pepper last. 17:45 - SALMON OVER DILL BARLEY WITH SPINACH — serves 1 1 cup pearl barley, 3 cups water + ¼ cup for skillet, ½ tsp salt, 1 skinless 6-oz salmon fillet, 1 tbsp olive oil, 2 tbsp onion, 1 tbsp dill, 1 tsp bottled lemon juice, 2 cups baby spinach. Simmer barley 25–30 min; drain; save 1½ cups. Add barley and water to softened onion, top with salmon, cover and simmer 8–10 min to 145°F. Wilt spinach 1 min; finish with dill and lemon. 19:44 - BARLEY & SMOKED TURKEY SKILLET WITH GREENS — serves 1 1½ cups cold barley, 6 oz thick-sliced smoked turkey, 1 tbsp olive oil, ½ small onion, 1 garlic clove, 3 cups chopped kale, ½ cup low-sodium chicken broth, 1 tsp red wine vinegar. Soften onion 4 min; add garlic, kale and broth. Cover 6–8 min until tender. Add barley and turkey 3–4 min until steaming and 165°F in the center. Add vinegar off heat. ===================== 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.