I’ve had a hard time coming up for dinners for one. Since Russell is always out and about it’s usually just me left to fend for myself. I’ve been trying to get better at taking the time to actually make something instead of running for fast food. I really do like to cook & I don’t like frozen dinners so that’s out for me also. So, I have to keep it small, but good. I thought you guy’s might like to see some of the small meals I’ve been preparing lately because I know some of y’all are in the same lunch/dinner boat I’m in.
I’m always asking… What am I going to fix for dinner?
We are blessed in Chicago with the best pizza. But when I prefer to make my own, the premade dough can be bought at our local Italian grocer. All I have to do is bring it home and roll it out. It’s so good and if you split the dough, you can freeze the other portion for a different lunch. Susan came over to help. We used Martha Stewart’s Veggie Pizza recipe. We topped it with whatever veggie & cheese I had at the time… artichokes, asparagus, tomatoes, Romano & Gruyere cheeses.
This turned out to be the best homemade pizza I’ve made yet! We ate both pizzas!
I made a nice lunch for the guys when they were painting the studio. Paula’s recipe for Pinto Beans in the slow cooker, cornbread, and a salad made with raw Vidalia onion, zucchini, and Roma tomatoes, sprinkled with salt, pepper and red wine vinegar. I love this summer salad. I make these pinto beans all the time. Although, when I was back home we had them jalapeno cornbread instead…yummy!
I think they liked it. It was almost gone:)
Veggie sandwich on sub rolls. If you can get the Gonnella, it’s the best bread for this. I used guacamole instead of mayo, cut fresh red & green peppers, zucchini, lettuce, Vidalia onion, provolone cheese, Roma tomatoes. This was super tasty on a hot day. The guac really made this one stand out.
Paige came over for dinner the other night and we used some of the fresh herbs I’ve been growing. Fresh lemon thyme chicken with what our neighborhood calls…garbage potatoes.It’s just whatever veggie you have left in the fridge. Slice potatoes really thin, I like to soften them in the microwave first just to get them cooking, chop red, green, & yellow peppers, asparagus, onion, and a can of Summer Corn. Sprinkle generously with Season -All and a bit of olive oil. Wrap them in foil and place on the grill. These are a crowd pleaser and it makes a lot of veggies. The best thing about these is the leftovers. I scramble eggs for breakfast and reheat the veggies in a pan on the stove. Mix together and you’ve got yourself an amazing little breakfast to feel good about!
This was a pretty healthy post. Now, the one I have planned for Thursday, not so much:) I hope you enjoyed & feel free to share some one/two serving meals with us also. We’d love some new ideas!