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Super Meals for Solo Cooks' Journal
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Date:2008-06-29 12:45
Subject:Chicken & Potatoes for One
Mood: okay

This is an old family recipe that I adapted to feed a happy single. :) My grandmother preferred the crushed Rice Krispies over the corn flake crumbs. Both ways are great!

1 chicken thigh
1 small baking potato
1 slice from a large onion
1/4 cup crushed corn flake crumbs (or crushed Rice Krispies)
1 teaspoon season-all salt (or to taste)
2 tablespoons butter or margarine, melted
Butter-flavored cooking spray

Preheat countertop toaster oven to 350F. If using a full-sized oven, preheat to 375F. (I noticed a significant difference in my electric bill when I started using a toaster oven instead of the big oven.)

Spray a small baking dish with cooking spray. Cut potato into bite-sized pieces and place in baking dish. Cut the onion slice into quarters and scatter the pieces over the potatoes.

On a plate, combine the season-all salt and corn flake crumbs. Dip the chicken thigh into the melted butter and roll in the corn flake crumbs. Scatter the leftover corn flake crumbs on top of the potato and onions, then place the chicken thigh right on top of the potatoes/onions. Drizzle any leftover melted butter over the top of the chicken.

Bake for 45 minutes or until chicken is thoroughly cooked and potatoes are tender.

LOW-CALORIE VERSION: Use a "healthy" margarine such as Smart Balance instead of the butter and a boneless, skinless chicken breast rather than the thigh. Keep in mind that if you use the boneless breast, it will cook faster than the potatoes. I've gotten around that by removing the chicken breast after 30 minutes and then broiling the potatoes under high heat until they are thoroughly cooked. This leaves the potatoes nice and crunchy (as opposed to soft and tender in the original recipe). Either way, it's delish!

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Date:2008-06-28 18:07
Subject: atkins diet

Good research has resulted into writing this article for you, I hope it helps. Knowing that you need to better understand this topic I recommend that you take Five minutes to read what we have to say.

The world today loves the idea of slim looking people. We see these people in magazines, on the television, and on beauty contests. In short we see them all over following various diets to help them achieve this look. One such diet that promotes this way of living is the Atkins diet. With the Atkins diet the way many people dieted changed forever.

In the Atkins diet you are introduced to a new way of living. With this method you will be re-educated about the types of low carbohydrate foods that you can eat. You will have to follow certain spartan rules in order for the Atkins diet to work for you.

There are Four stages of the diet that are necessary for any one who is on the Atkins diet to follow. These stages are the induction which is stage 1, in progress weight loss

is level 2, pre-maintenance is the 3rd phase and stage Four is maintenance. In addition to following the diverse dietary rules of these various stages the Atkins diet also recommends that steady exercising and nutritional supplements are used as part of this low carbohydrate diet.

During the induction point of the Atkins diet it is possible to ache up to Fifteen pounds. This is achieved by restricting your sugar intake to 20 grams a day. You can have low carbohydrate vegetables in your diet like lettuce, broccoli and tomatoes, Yet you can’t eat yoghurt, fruit and any starchy vegetables like potatoes on an Atkins diet. You are not allowed to have any drinks like alcohol or anything that might be caffein based.

Supposedly during the induction phase of the Atkins diet you stabilize your blood sugar, and curb various wellness symptoms that originate from unstable blood sugar, like fatigue. In this stage you break diverse food addictions and you also ensure your cravings for difference

National Trust foods. You will also find there to be a significant weight loss during this period.

When you enter the Third and 4th stages of the Atkins diet you will have reached your ideal weight. It will be at this time that you get to increase your carbohydrate intake up to 60 grams per day. From this point on if you wishing to keep your weight at this level then you must stick to your Atkins diet for the rest of your life.

A word of cautiousness should be given. There are many medical facts that state that followers the Atkins diet will cause wellness problems for those on the diet. The reasons are many but the main ones are that our bodies need about 300 grams of carbohydrates for wellness and mentality activity to function properly.

However, so far the dieting seems to be working for many people on many different levels, so if you take things one step at a time, you should be able to find that with the Atkins diet you’ve found asure-fire winning way to permanent weight loss. And what could be better than that?

Thank you for Taking you time to read through this information if you’re interested in gathering more knowledge please continue to search this site.

About the Author:

Michael Malega presents several Atkins Diet articles for your information. You can visit Michael's net site here atkins diet

Do you like this? carry out

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Date:2008-06-20 09:07
Subject: hygiene of digestion.

With the stomach and other digestive organs in a state of perfect health, one is entirely unconscious of their existence, save when of feeling of hunger calls attention to the fact that food is required, or satiety warns us that a sufficient amount or too much has been eaten. Perfect digestion can only be maintained by careful observance of the rules of health in regard to habits of eating.

On the subject of Hygiene of Digestion, we quote a few paragraphs from Dr. Kellogg's work on Physiology, in which is given a concise summary of the more important points relating to this:

"The hygiene of digestion has to do with the quality and quantity of food eaten, in the manner of eating it.

If the food is eaten too rapidly, it will not be properly divided, and when swallowed in coarse lumps, the digestive fluids cannot readily act upon it. On account of the insufficient mastication, the saliva will be deficient in quantity, and, as a consequence, the starch will not be well digested, and the stomach will not secrete a sufficient amount of gastric juice. It is not well to eat only soft or liquid food, as we are likely to swallow it without proper chewing. A considerable proportion of hard food, which requires thorough mastication, should be eaten at every meal.

Drinking Freely at Meals is harmful, as it not only encourages hasty eating, but dilutes the gastric juice, and thus lessens its activity. The food should be chewed until sufficiently moistened by saliva to allow it to be swallowed. When large quantities of fluid are taken into the stomach, digestion does not begin until a considerable portion of the fluid has been absorbed. If cold foods or drinks are taken with the meal, such as ice-cream, ice-water, iced milk or tea, the stomach is chilled, and a long delay in the digestive process is occasioned.

The Indians of Brazil carefully abstain from drinking when eating, and the same custom prevails among many other savage tribes.

Eating between Meals.

The habit of eating apples, nuts, fruits, confectionery, etc., between meals is exceedingly harmful, and certain to produce loss of appetite and indigestion. The stomach as well as the muscles and other organs of the body requires rest. The frequency with which meals should be taken depends somewhat upon the age and occupation of an individual. Infants take their food at short intervals, and owing to its simple character, are able to digest it very quickly. Adults should not take food oftener than three times a day; and persons whose employment is sedentary say, in many cases at least, adopt with advantage the plan of the ancient Greeks, who ate but twice a day.

Simplicity in Diet.

Taking too many kinds of food at a meal is a common fault which is often a cause of disease of the digestive-organs. Those nations are the most hardy and enduring whose dietary is most simple. The Scotch peasantry live chiefly upon oatmeal, the Irish upon potatoes, milk, and oatmeal, the Italian upon peas, beans, macaroni, and chestnuts; yet all these are noted for remarkable health and endurance. The natives of the Canary Islands, an exceedingly well-developed and vigorous race, subsist almost chiefly upon a food which they call gofio, consisting of parched grain, coarsely ground in a mortar and mixed with water.

Eating when Tired.

It is not well to eat when exhausted by violent exercise, as the system is not prepared to do the work of digestion well. Sleeping immediately after eating is also a harmful practice. The process of digestion cannot well be performed during sleep, and sleep is disturbed by the ineffective efforts of the digestive organs. Hence the well-known evil effects of late suppers.

Eating too Much.

Hasty eating is the greatest cause of over-eating. When one eats too rapidly, the food is crowded into the stomach so fast that nature has no time to cry, 'Enough,' by taking away the appetite before too much has been eaten. When an excess of food is taken, it is likely to ferment or sour before it can be digested. One who eats too much usually feels dull after eating."

About the Author: John Ugoshowa. For more information about cooking see the cooking section of The Free Ad Forum at: .thefreeadforum.com/infowizards/CAT/Cooking_81_1.html

All about carry out

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Date:2008-06-15 21:07
Subject: The Pros of Juicing

So allow us start with a definition. Juicing is the means of extracting juice from fruit, vegetables or wheatgrass so that a beverage can be made. Hence, the beverage is called juice and this can be consumed on its own or blended into a smoothie beverage.

So why would you want to juice? There are many benefits of juicing.

Firstly, eating fruit can be uninteresting. Especially if you have little kids, getting them to eat fruit can be a nightmare. Juicing means that you can drink fruit rather than consuming. Now that is simple and fun. If you have children, authorise them do the juicing (supervise them though) so they can see how it works.

Secondly, you cannot exactly blend combinations of fruits. When you juice though, you can mix any combination you like. Have you tried spicy apple juice? Just add a bit of root ginger to the juice (blend the two together) and serve over ice! How simple is that?

Thirdly, it is much easier to get closer to the 5-a-day target you should be aiming for. You should eat 5 pieces of fruit and vegetables per day. That can be difficult if you don't like having fruit. Drinking fruit juice can make that much easier!

Finally, juicing is a great way to 'conceal' particular fruits or vegetables. For example, if you child does not like tomatoes, why not blend a tomato with two apples? The taste of the tomato should not be clear yet the nutrients will be there.

Some people do this with celery and cucumbers too.

About the Author: David Fiske writes for Free Fruit Juicer Recipes at .fruit-juicer-recipes.co.uk.

Last page about - looking for a great italian meatball recipe?

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Date:2008-06-11 21:40
Subject:My favorites recipes

From Prevention Magazine, here's a few... healthy too!

Kung Pao Flat Belly Chicken


Spice up your life with this restaurant favorite: Chicken and peanuts in a soy-sesame sauce with hot chili paste. 

Grilled Buffalo Wings (instead of fried)



Apple Pancakes



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Date:2008-06-09 23:07
Subject: German Speatzle

Ingredients: 3 cups flour, 4 eggs, 1/4 tsp. Nutmeg (optional), 1 1/2 tsp. Salt, 1 quart cold water

Directions: Stir flour, eggs, salt and 1/2 cup of water. Beat until batter is smooth and no longer sticks to the spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. Boil a pot of salted water. If you have a Spaetzle press, press the dough through the press and into the boiling water.

If you do not have a press, place dough on cutting board and roll out. Cut dough into tiny noodles. Add noodles to boiling water. They cook quickly and are done when they float to the surface. As the noodles finish cooking, remove them with a slotted spoon. You can saute' the noodles in a Tbsp. of butter before serving.

Other suggestions: Serve with brown gravy or beef stock. If you do not want to use the egg yolks, use the egg whites and add some yellow food coloring for color.

About the Author: For more German Recipes or just general Information on Germany please visit .thegermantruth.com

Fucking page. liquor store

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Date:2006-04-30 22:13
Subject:the greatness of Food Network
Mood: pleased

I have been doing a bunch of cooking, and Sunday is when I try something really new and typically a recipe I've seen on a Food Network Show. I'm a huge fan of Rachel Ray's 30 Minute Meals and Quick Fix Meals with Robin Miller. Mostly the quick and easy type recipes.

I'm sharing my adaptation of a recipe seen on the Quick Fix show, sun-dried tomato pesto stuffed chicken breast.

boneless skinless chicken breast(s) butterflied
one jar prepared (or make your own) sun-dried tomato pesto
garlic-herb marinade (again prepared or make your own)

Preheat oven to 325
butterfly cut your chicken breast(s)
spread one tablespoon of the pesto onto the breast and close
coat breast(s) w/ the marinade
bake for 20 - 25 mins.

Serve with steamed rice and veggies



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Date:2006-02-03 08:31
Subject:Great ideas here!

This is a great idea. I've started a similar community, over at bachelor_food if you'd like to check out those recipes.


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Date:2006-01-08 17:13
Subject:Thai Vegetable Soup
Mood: full

I just made this & it was delicious.

Sautee a little garlic in a saucepan. (I used a frozen garlic cube - love those things). Add 1.5-2 cups vegetable broth (or chicken broth) and 1 cup light coconut milk. Add red curry paste to taste and 1/2 a bag of frozen vegetables (I used broccoli, cauliflower, carrots, and beans). Cover & bring to a boil. After 3 minutes, add 1 cup of cooked rice and boil for 1-2 minutes. So easy, so yummy! Chicken or tofu could make a nice addition to it as well. Yum.

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Date:2006-01-02 23:55
Subject:Dinner last night

So, what did you throw together for dinner last night? I had another sad frozen dinner. :/

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Date:2005-11-10 15:20

I have a Borders 30% off coupon for a cookbook and was wondering, does anyone have any cookbook suggestions they swear by?

x-posted to a couple different cooking communities

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Date:2005-09-01 11:56
Subject:Toaster oven recipes?
Mood: hungry

Cross posted. Sorry if you see this too many of this post. :-D

My regular gas oven doesn't work that good (the thermostat control is broken, so what the repairman said...and it's pretty expensive to replace it.) I'm gonna miss baking cookies. :( (probably gonna buy a new stove eventually)

At least the stove top works okay and I still got my little toaster oven.

So...my question is:

What are your favorite toaster oven recipes?

I've made pizzas, garlic bread, toast, and cookies through the toaster oven. Can't think of anything else I can make with it.


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Date:2005-07-21 12:57
Subject:New here

Hi! I'm a fifth year college student and will be starting my student teaching in the fall. I've lived with roommates for the past 4 years, so this is my first year cooking for myself. I am in desperate need of recipes and advice as to how to cook the right amount of food. I'm not a fan of leftovers (but will eat them if I'm desperate) and I need recipes that are simple to make - I won't have a lot of time to cook once school starts.
Thanks and it's nice to be here!


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Date:2005-06-01 02:23
Subject:And also, I'm new here...
Mood: hungry

Exactly a year ago today, I was informed by my allergist that I am no longer allergic to eggs. Since then, I've tried some recipes - hard boiled (which remains my favorite, with black pepper sprinkled on top), scrambled, and omelette-ized (no add-ins though, which some friends say may be why I didn't like it).

In honor of this being my egg anniversary and the fact that I am haunted by the egg comments in Runaway Bride, I ask you for your favorite tasty and easy egg recipes. Other ingredients are welcome, but every recipe needs some part of the egg in it as well.

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Date:2004-11-05 15:46

Hi everyone! My name's Hayley and I just joined this community. I have a question- I just started college and I am living in the dorms. Now, when I was at home I would cook all the time... but since I only have a microwave and a Foreman grill here there aren't too many options. :(
I was wondering if anyone has any good recipies that are easy, quick and only take a few ingredients (I have only a tiny fridge.) Thanks for the help, and have a great day!

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Date:2004-09-16 16:47
Subject:Orange Jello Salad (Gluten-free!)
Mood: pleased

Here's the recipe for the orange jello salad I mentioned in one of the comments in my other post in one community. I got this recipe from a friend and I tried it (knowing that it'd be something Dad could eat). Dad has celiac disease and can't eat anything with gluten.

I made it for Easter last spring, and Dad ate it all up! He wanted more and more. *haha*

I noticed it tastes best if it's chilled overnight or at least a day old in the refrigerator. And it's easy to make!

Orange Jello Salad

1 sm. box orange Jello
2 sm. boxes tapioca pudding (Americana)
2 cans mandarin oranges
1 cup Cool Whip

Mix Jello and puddings with 2 cups of cold water. Heat until mixture thickens. Stir in 1 can of drained mandarin oranges. After it cools a little, stir into 1 cup Cool Whip in a bowl. Chill.

x-posted to several food communities...sorry if you see this too many times!

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Date:2004-07-28 22:03
Mood: curious

What did you make yourself for dinner the last time you cooked/prepared something?

Sadly, I just heated up fake chicken nuggets for dinner tonight!

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Date:2004-07-25 16:59

Recipes from Real Simple Magazine:

Ricotta Roll
1 kaiser roll
1/3 cup shredded mozzarella
1/3 cup ricotta
3 fresh basil leaves

Heat oven to 450 degrees. Slice roll in half horizontally. Hollow out roll by removing most of the soft crumb from tops and bottoms. Distribute mozzarella into both halves. Place ricotta in bottom half. Top with basil leaves. Put halves back together and wrap in foil. Bake until outside are crispy and cheeses are melted, about 25 minutes. Let cool 5 minutes. Slice in half and serve.

Different options for corn on the cob:

Ground cayenne and lime: Sprinkle with cayenne pepper and squeeze lime over corn.

Sour cream & chives: combine 1 tbsp sour cream and 1/2 teaspoon chopped chives. Spread on ears.

Grated parmesan: Brush corn with extra virgin olive oil (or melted butter) and sprinkle each with 1 to 2 tablespoons grated parmesan. Add salt if desired.

Vinaigrette & herbs: Brush with vinaigrette and sprinkle with 1 tbsp chopped fresh herbs such are parsley, cilantro, or oregano. Add salt & pepper to taste.

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Date:2004-07-25 15:41
Subject:Summer Salad

I made this salad last week and it was quite good.

One ear of corn, cooked and dekernaled
1/2 avacado, cut into small chunks
1/4 white onion, diced
2 plum tomatoes, cut into small chunks
1 tbsp olive oil
Salt and pepper to taste
Juice of 1/2 lime

Combine above and chill for one hour.

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Date:2004-04-17 17:57


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