Single Servings...Time Flies 
 
Nov. 4, 2009 2:30 pm 
Updated: Nov. 4, 2009 2:35 pm
I’m not quite sure how it happened, but I have it on pretty good authority (saw it on one of those calendar things) that it’s already a few days into November. I realize this is going to make me sound like an old lady, but I have to ask, where does the time go? My sister texted me the other day asking me what I wanted for Christmas and I immediately checked my watch. (I mistakenly thought it would tell me the date—it did not. And I actually didn’t have a watch on my wrist at all. What can I say?—It had been a long day and I was very, very sleepy). I thought to myself, Christmas? Really? But, then I realized it was getting to be that time—at least for the people who plan ahead.

So, this is me planning ahead a little…I’m always looking for very quick recipes because I’m a generally impatient person, but through the end of the year, that will be an even bigger mission for the recipes I choose here: low time investment, high delicious return…starting now!

Hope you enjoy this month’s recipes—I’ve been very into soups since the weather turned, so I’ve included one of those this month, and surely there will be more to come (got a couple in my Recipe Box that I have on deck to try—‘tis the season!). 

Happy cooking!
--Mackenzie

Prep and Freeze
Southwestern Egg Rolls: I went with a healthier approach to these…to serve, take straight from freezer and heat on high in the microwave for 3-5 minutes (turn over halfway through time).

Cook Once, Eat Twice

Cook Once, Eat Twice
Cook Once, Eat Twice Curried Zucchini Soup: I recommend adding a couple cloves of minced garlic to this soup (cook with onion), but other than that I wouldn’t change a thing—it’s surprisingly good and easy to make.
NOTE: Change number of servings to two.

Easy Grilled Lemon Chicken: I don’t have a grill, so I just cut the chicken in strips before marinating, then cooked in a pan on the stovetop (medium heat for about 5 minutes until chicken is no longer pink inside)—worked great!

NOTE: Change number of servings to two.

Two Easy Meals—No Leftovers!
Pollo Mediterranean: Serve this with a spinach salad (save half of that bunch of spinach to serve with Stir-Fry Pork with Ginger).
Helpful hint: you can substitute equal parts lemon juice and water for the white wine.

NOTE: Change number of servings to one.

Stir-Fry Pork with Ginger: Serve over a bed of spinach (you can also throw the spinach into the pan with your pork right at the last second and stir until it wilts a little).

NOTE: Change number of servings to one.

And For Dessert…
Paul's Pumpkin Bars: I’d never baked with pumpkin until a couple years ago and now it’s my new favorite thing! You just can’t go wrong with pumpkin in the fall.
NOTE: This recipe not included in Shopping List.

Sunday Prep
Do steps 1-5 in the directions for Southwestern Egg Rolls, except wrap them individually in plastic, then store in the freezer in a resealable plastic bag.

Slice chicken for Pollo Mediterranean into strips—refrigerate in resealable plastic bag. You can also chop the sundried tomatoes and olives and refrigerate together in a resealable plastic bag. (I’d wait to chop the parsley until just before, though.) 

Slice pork for Stir-Fry Pork with Ginger—refrigerate in resealable plastic bag.

Mix soy sauce, dark soy sauce, salt, and sugar for Stir-Fry Pork with Ginger—refrigerate, covered.

Make Curried Zucchini Soup completely—refrigerate (just reheat the night you plan to eat it).

Do step one in the directions for Easy Grilled Lemon Chicken, (add marinade to chicken the night before you cook it)—refrigerate in resealable plastic bag.

Go to printable Shopping List.
Southwestern Egg Rolls -- photo by Allrecipes
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Curried Zucchini Soup -- photo SunnyByrd
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Easy Grilled Lemon Chicken -- photo by Trinity
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Pollo Medierranean -- photo by jrbaker
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Tags:  Health, How-To, Meal Ideas, Quick & Easy Meals
 
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My Profile
Mackenzie
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: Bellingham, Washington, USA
Living In: Seattle, Washington, USA
Member Since: Sep. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Italian
Hobbies: Hiking/Camping, Biking, Walking, Photography, Music
 
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About Me 
I am a 32-year old woman (I still stumble over the word "woman," but I don't think I can get away with "girl" anymore) living in Seattle, WA, writing for the very website you are browsing right now! I am originally from Bellingham (about 80 miles north of Seattle), where I went to Western Washington University, and then just kinda hung out for several more years until I moved south in September of 2006. I've always loved cooking and even had my own little spiral recipe notebook when I was in middle school to collect my star dishes in. (Apple pizza and scones were always a hit with the family—thanks Home Ec.!) I seriously considered going to culinary school when I was twenty, but then decided I didn't want to cook for a living. I’m definitely more of an entertaining cook, as opposed to a professional cook.
My favorite things to cook
I prefer cooking over baking, but I've been branching out more in the past couple years--I made a pie from scratch for the very first time for Thanksgiving 2006 and it was delicious. But, I made a cake from scratch for the first time recently, and it did not go as well. It looked great, but I would not use the word "great" to describe how it tasted. I've resolved to go back to boxed cake mix, and put my efforts into the decoration where I can actually do some good.
My favorite family cooking traditions
People are always surprised when I say that my dad does most of the cooking for holiday meals. "Does your mom get stressed out for Thanksgiving?" people will ask. Are you kidding me? No way! She, my sister, and I are all watching movies while my dad is basting the turkey and making mashed potatoes and gravy. Thanksgiving is probably the most relaxing day of the year for my mom!
My cooking triumphs
Ah, I remember it well ... I was twelve years old; I believe it was a Thursday and there was a chill in the air that night ... I pulled that seafood pasta bake out of the oven oh-so-carefully, and when we sat down to enjoy it ... so cheesy, creamy and seafoody (and I mean that in the very best way)... so very, very, delicious ... though I lost track of the recipe, each bite will live on in my memory forever ... ;)
My cooking tragedies
On my 30th birthday, I set fire to a cookie sheet full of French bread that I had only intended to toast. I had just finished cooking something else when I turned the oven to broil and underestimated how hot the top element already was. Chatting away with a friend, I was completely confused when I saw smoke coming through the burners and it wasn't until my friend yelled, "It's on fire!" pointing to the partially open oven door, that I realized what was happening. I swiftly yanked the baking sheet from the oven, dropped it into the sink, and cranked the faucet. Disaster averted. Moral of the story? Let other people cook for you on your birthday.
 
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