10 Muffin Pan Dinners for Seniors Living Alone (Small Meals, Ready to Freeze)

My book, The Appalachian Kitchen 323 pages, ebook, prints at home: https://ritsyjean.com/ The muffin pan was patented in 1859 as an "egg pan." Tonight it makes 110 little suppers for one: salmon patties, tamale cakes, chicken pot pie cups, black bean taco cups, mini meatloaf, lasagna cups, zucchini au gratin, cottage pies, egg bites and apple crisp. Standard 12-cup muffin pan for all of them. RECIPES 1. BAKED SALMON PATTIES (8). 14¾ oz can salmon drained, bones and skin out; 1½ cups soft whole wheat crumbs; ½ cup chopped red pepper; ½ cup egg substitute; 3 green onions; ¼ cup celery; ¼ cup cilantro; 3 Tbsp fat-free mayo; 1 Tbsp lemon juice; 1 garlic clove; hot sauce. ⅓ cup per greased cup. 425°F, 10-15 min, to 160°F. 2. TAMALE CAKES (24). Two 8.5 oz cornbread mixes, 14¾ oz can cream-style corn, 2 eggs, 1 cup reduced-fat Mexican cheese. 1½ cups cooked chicken in ¾ cup red enchilada sauce. Foil-lined cups: 2 Tbsp batter, 1 Tbsp chicken, 1 Tbsp batter. 400°F, 13-15 min; ½ cup cheese on top, 3-5 min more. 3. CHICKEN POT PIE WONTON CUPS (12). 2 cups cooked chicken, 10.5 oz can cream of chicken soup, ½ cup nonfat yogurt, 12 oz frozen mixed vegetables, ½ cup water, ¼ tsp garlic powder, ¼ cup onion, 1 tsp Italian seasoning. 24 wonton wrappers. 325°F: bottoms 5 min, fill, top wrapper, 10-15 min. 4. BLACK BEAN AND CORN TACO CUPS (12). 3 large flour tortillas cut in squares, then quarters. Each cup: 1 Tbsp black beans, 1 Tbsp corn, 1 tsp cheddar, 1 jalapeño slice. 375°F, about 10 min. Pico on top. 5. MINI MEATLOAF CUPS (6). ½ cup dry crumbs soaked 2 min in ½ cup milk with salt and pepper; 1 lb ground beef; ½ cup ketchup on top. 350°F, 25 min, to 160°F. 6. MINI LASAGNA CUPS (12). ¾ lb meatless crumble or lean ground meat, onion, ½ cup mushrooms, 14.5 oz crushed tomatoes, 2 garlic cloves, 3 tsp oregano, ½ tsp basil, 1½ cups part-skim ricotta, 24 wonton wrappers, 1½ cups mozzarella. Layer twice. 375°F, 10 min. 7. ZUCCHINI AU GRATIN CUPS (12). 2 zucchini sliced thin, 2 tsp olive oil, 4 basil leaves, parsley, 1 cup reduced-fat mozzarella, 2 Tbsp parmesan, ¼ cup whole grain seasoned crumbs on top. 350°F, 20 min under foil, about 10 min uncovered. 8. MINI COTTAGE PIES (6). 1 lb ground beef browned, 15 oz can mixed vegetables drained, 12 oz jar beef gravy, simmer 3 min. Beef halfway up, 4 cups mashed potatoes on top. 400°F, 20 min. Rest 5 min. 9. SPINACH AND WHITE CHEDDAR EGG BITES (12). 1 tsp olive oil, 1 cup red pepper, 2 cups spinach cooked briefly; 8 eggs, ¼ cup heavy cream, ½ tsp salt, ¼ tsp pepper, 1½ cups white cheddar. Sprayed pan. 325°F, 22-26 min. 10. APPLE CRISP CUPS (6). 21 oz can apple pie filling, cinnamon. Topping: 1 cup rolled oats, ½ cup brown sugar, ½ stick melted butter. 350°F, 25 min. LEFTOVERS: eat refrigerated leftovers within 4 days. Thaw in the refrigerator. Reheat to 165°F. Frozen, best within 3-4 months. There's always room for one more at my table. - Ritsy Jean