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Single Servings: July '08

By:   Mackenzie Schieck

Find recipes, prepping tips, and a shopping list that will enable you to single-handedly put dinner on the table--and then eat every last bite!

A couple months ago, a coworker told me that she spent $60 on one week's groceries for her and her husband using one of my Single Servings meal plans (she doubled the Shopping List amounts). I was worried for a second because she hadn't used the word "only" in front of that dollar amount… "So wait--is that good?" I asked. "Yes!" she assured me. I mean, I thought it sounded good, but being a writer, I tend to unconsciously brace myself for rejection despite the obviousness of the situation: Sixty bucks for two people for a week? That's nothin'! Alas, it was a positive comment. Phew!

It got me thinking about my food budget as well, and I realized that since I've become more focused on meal planning (mostly due to writing this column), I noticed that my food goes further and I do less grocery shopping. Probably because I know exactly what I'm going to do with each item I buy. This, as opposed to throwing handfuls of Hail Mary items in my grocery cart hoping it'll all come together to form something edible (Uh, there's a reason they call it a Hail Mary--probably not gonna happen). So the way I figure it, I must be spending less--that's just how math works, or so I'm told. I haven't actually added everything up, but abiding by my food budget definitely feels easier these days. And I haven't been afflicted with the freak-out associated with the rising cost of food yet, so that's saying something. I certainly eat much more flavorful, interesting meals when I plan versus when I don't, so that in itself is a huge value to me.

Moral of the story? Planning is worth your time! Consider this column your jump-start; this week is done for you, so start thinking about the rest of your month. Find some new recipes to try, or revisit some favorites from past columns. You'll be eating better than ever, and you might just be able to side-step experiencing one of those cost-of-food episodes that seem to be going around.



Prep & Freeze

Poblano Chile Enchiladas a la Gringa: Very, very good. Assemble enchiladas in small, sealable containers. Since these are on their way to the freezer, simply pour the sauce in and over the enchiladas versus dipping the tortillas--when I made these, I didn't bother frying the tortillas either (healthier!). Microwave enchiladas before serving, transferring them to a microwave-safe container beforehand if necessary.

Serve with sautéed veggies sprinkled with cheese: peppers, onions, tomatoes, zucchini, and/or corn. Cook in pan on medium heat for three to five minutes, until veggies are hot.

Cook Once, Eat Twice

Sean's Falafel and Cucumber Sauce: Your vegetarian dish for the month! Serve in pita bread (or skip it), and for an easy veggie side just chop up some extra cucumbers and cherry tomatoes, then toss with yogurt/cucumber sauce (make a little extra if you need to).

Now, I'm sure these taste better when you fry them in 2-3 inches of oil as directed by the recipe, but obviously it's healthier to use just a teaspoon of olive oil, fry like you would a burger, and call it good. That's what I did and they were still great.

NOTE: Change number of servings to two.

Two Quick & Easy Meals--No Leftovers!

Delicious Ahi Fish Burgers with Chives: Very quick and simple to prepare, and strangely addictive. Serve with a Strawberry Spinach Salad, going easy on the dressing. (In a hurry? Instead of preparing the full-on salad recipe, just buy raspberry vinaigrette and toss with spinach, sliced strawberries, and slivered almonds--done!)

NOTE: Change both the Delicious Ahi Fish Burgerswith Chives and Strawberry Spinach Salad I servings to one.

Caribbean Jerk Stir-Fry: Whew--spicy! But good. I recommend checking the jerk seasoning you purchase to see what the recommended amount is per serving--it might be different than the recipe. I failed to do this and, well, like I said--spicy!

NOTE: Change servings to one.

Save Room for Dessert

It's berry season, so put 'em to good use in a Triple Berry Crisp. Change the servings to as many as you'd like, then divide berry mixture into small baking dishes, sprinkle with oat topping, and freeze uncooked. They can go right from the freezer to the oven to bake, so put one in the oven before dinner and it will be ready (hot from the oven!) when it's dessert time.

NOTE: This recipe not included in the Shopping List.

Sunday Prep

You'll want a good two and a half hours to get yourself ready for the week.

  • Start by doing steps one and two in the recipe directions for the Poblano Chile Enchiladas a la Gringa. Chop veggies you’ve chosen for the sauté side.
  • While chicken for Poblano Chile Enchiladas a la Gringa is simmering and chilies are steaming, prepare Delicious Ahi Fish Burgers with Chives short of cooking. Refrigerate or freeze patty.
  • Finish Poblano Chile Enchiladas a la Gringa and freeze in individual servings.
  • Prep Caribbean Jerk Stir-Fry by slicing chicken, peppers, and onions. Store veggies separately from meat.
  • Prep Sean's Falafel and Cucumber Sauce, then refrigerate uncooked patties and cucumber sauce. Mix dressing for Strawberry Spinach Salad I, wash and store spinach--wait to toss ingredients together until just before serving.

    What Say You?

    More emails! They make me very happy, so I'm hoping there are still more where these came from. Please, feel free to drop me line anytime!

    Mackenzie,
    I love having a column devoted to singles.
     
    Your ideas and tips are great.
     
    The June section on "Keeping Veggies Fresh" was very helpful. I just wish there had been a way to print just that. I tried all kinds of things to get it and was not able to. Can you tell me how to print just your tips? --Kita

    Hi Kita,
    Thanks for the email! To make it a little easier for you to keep track of just the tips, I've created a separate article for them. You can find it here. Thanks for the idea! --Mackenzie

    Mackenzie,
    I would just like to say thank you, thank you, thank you! I love the Allrecipes website, but find my (single) self, making a dinner for six and eating leftovers for a week or taking them to work and making (ok, forcing) co-workers to eat them. Thankfully they enjoy my cooking. Following your advice and shopping lists, I have been able to cook for my single self and not eat leftovers for a week! This column is greatly appreciated. I now can continue with my love of cooking! --Tish

    Tish,
    The same meal all week? Tragic! I'm so glad to have rescued you from the monotony--though, you'll have to apologize to your co-workers on my behalf. No more yummy leftovers for them! (Hmm, do I see a dinner party at Tish's in the near future?) Thanks so much for your email! --Mackenzie
       
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