Single Servings: October '08

Burrito Pie: I tend to shy away from anything that even remotely resembles a casserole (they're just a little too Suzy homemaker for me--but that's just me--no judgment!), but I'm so glad I set aside my personal prejudices. This is unbelievably good and even better as leftovers. I recommend assembling and freezing in small baking dishes*, ideally in two serving portions. After you bake it you'll definitely want to reheat another serving for lunch or dinner the next day.

Some helpful hints: Smaller baking dishes aren't very deep, so instead of doing several tortilla layers, I recommend making this more like a "burrito sandwich"--a tortilla in the bottom, meat, another tortilla, meat, then top with cheese. Also, defrost the night before to shave off some baking time.

Make it healthier: Use black instead of refried beans, and use lean ground beef or ground turkey.

NOTE: Change number of servings to eight--this recipe makes a lot!

*If you don't have small baking dishes, another option is to prepare completely in a normal baking dish, then freeze in smaller containers after baking--microwave to eat.

Chicken Scarpariello: Super easy and tasty. Go healthier by cutting the butter and oil in half, and skip the flour. Serve with Pan-Fried Asparagus--the more the better, but cut the oil and butter in half at the very least. (This calls for dried rosemary, but you're going to have fresh rosemary for the Kalamata Pork Tenderloin with Rosemary, so you may as well use that instead.)

NOTE: Change servings for Pan-Fried Asparagus to two--or keep it at four if you want extra veggies.

Kalamata Pork Tenderloin with Rosemary: Great flavor on this dish; the rosemary and lemon zest are oh-so pleasing together. I skipped the flour and added about a half of teaspoon of cornstarch as I was reducing the sauce to get it to thicken quicker (I'm not the most patient person). Serve with green beans sautéed in a teaspoon of olive oil for about five minutes, and a little brown rice. You might want to double the sauce so you can pour a little over the rice.

Sizzling Sherry Shrimp with Garlic: Yum, shrimp--I'll take seafood anytime! Serve with Espinacas con Garbanzos (think about using fresh spinach instead).

NOTE: Change servings for both recipes to one.

MMMMM...Brownies: The name of the recipe says it all.

Set aside about an hour and a half to prep your meals for the week.

• For the Burrito Pie, chop onion, mince garlic, grate cheese, then do step #2 in the recipe's directions.
• While the Burrito Pie filling is simmering, cut chicken breasts into strips for Chicken Scarpariello and store. Also prepare pork tenderloin medallions for Kalamata Pork Tenderloin with Rosemary by pounding to one quarter of an inch in thickness, then store.
• Assemble Burrito Pie in baking dish(es). Hint: Cut tortillas into smaller pieces to fit smaller dishes.
• Combine flour, salt, and pepper for Kalamata Pork Tenderloin with Rosemary, then store. 
• Wash and cut ends off green beans.
• Cook one serving of rice.

More emails from you! Well, maybe not you specifically, but you change can that by clicking here now--I'd love to hear from you!

Mackenzie,
I love your column! If I were single, I wouldn't hesitate to print the shopping list and not look back, but I have to cook for myself and six-year-old. She is a great eater, and enjoys foods that are somewhat sophisticated for a child (loves pad Thai, mild curries, and almost all veggies--even kale!), so I find myself wishing you were a single mom like myself, spinning your awesome talent toward more kid friendly "single and a half" size meals. Still, I will try to adapt some of the recipes and try them on her. Thank you for your column!--Tonya

Tonya,
Seriously, I don't even know if I've ever had kale--lucky you, your daughter is obviously well on her way to being a very adventurous eater! Hopefully the recipes keep working for you with your "single and a half" needs. Thanks so much for your email!--Mackenzie

Mackenzie,
I just came across your column...sure would have been helpful a few years ago to me, but I found my way out of necessity--mostly budget!

When I was single and stretched for cash, I started buying the family packs of meat and chicken, then dividing up and freezing in smaller portions. Big savings! Plus, like you, I also did weekend cooking. I'd make chicken for a casserole, and make extra for chicken salad...the casserole I would still make "family" size, keep some out and freeze in individual portions for later. I'd also make some type of pasta dish and noodles...noodles will keep well for a few days in the fridge, or you can also toss them with a little olive oil and freeze in individual portion bags. The more you practice these habits, the easier and more creative you will become! It saves so much time in the long run, plus you are still eating healthy and saving money.

Keep up the good work! I will be checking your column regularly from now on!!!--Sandra

Sandra,
Great tips--I'm sure other readers will appreciate those too! And I think you're right on about simply getting into the habit of being organized. At first it seems a little like a pain, but you just get used to it and ultimately it ends up making your life so much easier. Thanks for your email!--Mackenzie