Easy Singapore Noodles with Chicken for One Person

Nobody knows exactly where Singapore noodles came from.  They’re not really native to Singapore, and the curry is more South Asian than North Asian.  I suspect they are no more “Singaporean” than fortune cookies are Cantonese.  In any case, easy Singapore noodles with chicken is a quick, weeknight dinner that’s a great way to “clean out your fridge.”

They don’t work too well as leftovers (especially if you use rice noodles, which tend to clump when they sit), so a recipe for a single serving is essential.  Since it makes just enough for one person, you won’t have leftovers to fill up the fridge again!

I used regular pasta here, because that’s what I had and rice noodles may not be readily available everywhere.  If you do use the rice noodles, get the vermicelli kind.  Soak them in hot water for thirty seconds to soften them and then add them to the vegetables and chicken once they’re cooked.

The recipe is flexible, so you can use chicken, beef, pork, or shrimp if you have that handy, or if you prefer it.

The vegetables are just suggestions too.  I used broccoli, onions, mushrooms, and two kinds of bell peppers (red and green). More suggestions (and variations) at the bottom of the post.

Single Serving Recipe for Singapore Noodles with Chicken

Prep Time: 5 minutes

Cook Time: 20 minutes

Category: entree

Cuisine: Asian

one serving

easy singapore noodles with chicken

Singapore noodle recipe for one person


  • 1/4 lb. long, thin noodles
 (like spaghetti)
  • 1 T vegetable or canola oil
  • 1 slice fresh ginger
, minced
  • 1 chicken thigh (or leftover cooked chicken), diced
  • 1/2 small onion thinly sliced
  • 1/2 scallion, diced
  • ½ bell pepper (use half a single pepper, or a mixture of colors)
, diced
  • 1/4  C  broccoli
  • 3-4 small crimini (also called baby bella) mushrooms, sliced
  • 1 T curry powder
  • 1 t sugar
  • 1 T soy sauce
  • 2 T chicken stock


  1. Bring a pot of water to a boil. Add the noodles, and use chopsticks to stir them (so they don't stick). Cook until al dente, about 8-10 minutes, and drain the noodles into a colander.
  2. Preheat a large frying pan or wok. Add the oil and ginger. Stir fry about 1 minute.
  3. Toss in onions, scallion, broccoli, or whatever veggies you're using, except the peppers. If you are using raw chicken, add it now.
  4. Stir fry 1-2 minutes. Push vegetables to the side of the pan. Add curry powder and sauté for 1 minute. Then add sugar, soy sauce, and chicken stock. Mix together, using chopsticks. (If you're using raw shrimp, add it here).
  5. Add noodles to the frying pan or wok with the vegetable mixture.  Use chopsticks to separate the noodles and mix all of the ingredients together.
  6. Add the peppers.  I like to leave them for last, since I prefer them to be slightly crunchy.  If you like softer peppers, add them with the other vegetables.
  7. If the noodles get too dry, add more chicken stock. If you're using cooked chicken (or other meat), add it to the mixture now and cook until heated through.
  8. Toss the ingredients in the pan so that everything gets thoroughly coated with the sauce.

Easy Singapore Noodles with Chicken Substitutions and Variations

  • Use leftover roast pork or raw shrimp (or both) instead of chicken
  • Use a mixture of frozen Chinese veggies, such as Trader Joe’s stir fry, or harvest hodgepodge. Seapoint Farms Oriental Blend is also good; this will also speed up the cooking time
  • Mix and match the vegetables in the dish. Add snow peas, water chestnuts, or sprouts. Use different kinds of peppers.
  • Throw in a hot pepper or two (depending on your tolerance for heat)
  • Add an egg and scramble it

More Asian Noodle and Chicken Recipes

Spicy Beef Noodle Soup for One

Spicy Sesame Noodles Recipe for One Person

Single Serving Asian Chicken Salad with Cabbage Recipe

Stir Fry Chicken with Peanut Sauce

Roasted Paprika Potatoes

Roasted paprika potatoes are one of my favorite comfort foods.  My grandma used to make them (on semi-special occasions).  There’s an ongoing big family “argument” about whether she used olive oil or something else. However, I say olive oil, and it’s my blog so olive oil wins!

The potatoes end up slightly crispy on the outside and fluffy on the inside. It’s like making extra-flavorful French fries. Plus, you only have to use a little bit of oil, instead of filling a whole fryer with it. It’s a lot less messy, less wasteful (unless you don’t mind reusing the oil), and considerably easier to clean up.

These potatoes make a great side dish with a simple roast chicken or a lamb chop.

They’re not hard to make, but they do take a bit of time. If you don’t have an hour to  bake them, try cooking them at a slightly higher  temperature (425) for 35 minutes.

The important thing (which I noted in the recipe) is not to put anything else in the oven.  They don’t like to share space.

Roasted Paprika Potatoes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Category: side dish

Cuisine: American

one serving

roasted paprika potatoes

roasted paprika potato wedges


  • One potato, washed, and eyed, and cut into wedges (you don't have to peel it)
  • 1 T olive oil
  • pinch salt
  • 1/4 - 1/2 tsp paprika (depending on how big your potato is)


  1. Remove the tray from your toaster oven and preheat the oven to 400 degrees.
  2. Fill a small saucepan with cold water and bring the water to a boil. Once the water is boiling, add the potato and let it cook for about five minutes.
  3. Remove the potato wedges from the pan and drain them in a colander. Shake it a bit to make sure all the water drains out.
  4. Place the pieces on your toaster oven roasting tray. Pour the olive oil over the potato and sprinkle with paprika and salt.
  5. Toss everything so that the potatoes are coated evenly.
  6. Put the tray in the oven and roast the potatoes for one hour at 400 degrees, tossing them again about halfway through.


Do not put anything else in the oven with the potatoes.  They don't cook as well when they have to share.

More Side Dish Recipes

Skin On Garlic Mashed Potatoes

Roasted Cinnamon Nutmeg Butternut Squash

No Mayo Healthy Cole Slaw Recipe for One

Honey Mustard Glazed Carrots for One


Quick Soak Beans in an Hour

Waiting for dried beans to soak overnight can be a real pain (especially if you’re hungry).  You can, of course, buy them in cans, but the canned beans often have extra salt and/or preservatives in them.

Luckily, there is a way to speed up the process, which cuts the time from eight hours to only one and change.  Much better!

Quick Soaking Beans

Here’s all you have to do.  Just measure out the amount of beans you need.  Put them in a large saucepan and cover them with water (about an inch or two over the top of the beans).  Cover the pot and bring the water to a boil. Let the beans boil for two minutes.

Turn off the heat, and allow them to rest for an hour.

They’re now ready to cook.

One Person Slow Roasted Lamb Breast Provencal Recipe

Lamb is one of my favorite foods and this lamb breast recipe for one is a great meal for a lazy, cold winter weekend.  It cooks slowly and heats up the house nicely. It’s mostly set it and forget it, so you can do other things while dinner cooks (and your home fills with the fragrance of lamb).There’s very little fussing.

I’ve updated and changed the recipe since I first posted this.  The original version called for boiling the lamb first, and then roasting it.  Great for tenderizing, but it meant an extra pot to clean. And boy, that pot sure got greasy.  However, you can then add the bones back, some barley, and veggies and make Scotch broth if you want.

If not, do it the easier way! Yeah easy!

Lamb breast is generally a cheaper cut of meat than lamb chops or a roast.  I spotted it on sale at the local supermarket for a mere $3.99 a pound, so I pounced!

This dish was inspired by a Jacques Pepin recipe, but naturally, even with a master chef as a guide, I felt compelled to change it a bit.  The original recipe called for vegetable oil, parsley, and bread crumbs.

I’m not a big fan of vegetable oil (olive oil has more flavor, and it fits the dish better, I think).  I never have parsley around, but I do have a pot of fresh rosemary, so I used that instead.  I didn’t want to bother with fresh bread crumbs, so I used panko.

And, of course, I reduced the original amounts to make it for one person (although, the recipe is so good, you may want to make extra and save it for dinner another day).

One Person Slow Roasted Lamb Breast Provencal Recipe

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Category: entree

Cuisine: French


lamb breast provencale with rosemary

Lamb breast provencale for one


  • Three or four ribs from a lamb breast
  • salt and pepper to taste
  • 1/4 C panko crumbs*
  • 1/4 tsp fresh rosemary
  • 1 clove garlic, peeled, and minced
  • 1 T olive oil


  1. Heat the oven to 225 degrees.
  2. Season the lamb with salt and pepper and place in shallow roasting pan.
  3. Put the pan in the oven, and cook for two hours.
  4. While the lamb is roasting, mix the panko, rosemary, garlic, and olive oil in a small bowl.
  5. After two hours, open the oven, take out the lamb, and spread the panko mixture over the top of the ribs with a spoon or basting brush.
  6. Cook for another 30 minutes, or until the bread crumbs turn a light golden color.


You can use oatmeal (ground up or quick cooking) instead of the panko, if you prefer.

Also, if you can't find lamb breast, this will work with lamb chops too. Use a basting brush to coat the lamb chop in the bread crumb mixture. Then heat some olive oil in a skillet. Add the chop and cook two or three minutes per side. Remove the lamb chop and let it rest for five minutes before serving.

Tools and Ingredients for This Recipe

OXO Good Grips 9-Inch Locking Tongs with Nylon Heads

It’s much easier to lift the lamb out of the saucepan and remove it from the roasting pan with these tongs. They lock in place for storage, clean easily, and grip tightly. The ends are covered in nylon so they won’t scratch your pans if they’re nonstick.

Cuisinart DSA25-30D Dishwasher Safe Hard-Anodized 12-Inch Everyday Pan with Glass Cover

I just bought this pan to replace one that gave up the ghost. It’s nonstick, not too heavy, and fairly wide and shallow. It’s the perfect size for the lamb breast or several pieces of chicken. The handles do get hot, but with potholders, it’s easy to transfer from the stove to the oven. I also like that it comes with a clear glass lid. I haven’t used it for the pan yet, but it’s great for covering my large frying pan.

More Lamb Recipes

Greek Lamb Breast Recipe

Moroccan Lamb Stew with Almonds and Raisins

Lamb and Lentil Soup Recipe

Turkish Lamb Burgers


Chicken Florentine for One

Sometimes, there are nights when you’ve been working hard all day, and you open the fridge and wonder, “Where’s the magic instant food fairy?” You’re hungry, you want food, and you want it now. But you also want something you’ll enjoy eating. Chicken florentine sounds fancy, but it’s really easy to put together. It also cooks quickly.  It only takes about 20 minutes to prepare, from start to finish.

All you have to do is do a little bit of chopping, a quick sauté, and toss a few ingredients in a frying pan.  Ta dah! Dinner is ready.

I served this with a simple side dish of spaghetti tossed with olive oil and butter, and topped with grated parmesan cheese.

Chicken Florentine for One

Prep Time: 5 minutes

Cook Time: 15 minutes

Category: entree

Cuisine: Italian

chicken florentine for one

Chicken florentine for one


  • 1 chicken breast, pounded and flattened
  • salt and pepper to taste
  • flour for coating the chicken
  • 6 tsp butter, divided
  • 1 clove garlic, chopped
  • 1/2 onion, chopped
  • 1 C raw spinach, washed
  • 1/4 C cream
  • 1/4 C chicken broth


  1. Season the chicken breast with salt and pepper. Pour the flour into a small bowl, and lightly coat both sides of the chicken breast.
  2. Take a medium size skillet and melt 2 teaspoons of the butter (on medium heat). Add the chicken breast and cook until it's lightly browned, about 5 minutes or so on each side (depending on the thickness of the breast).
  3. Remove the chicken from the pan and transfer it to a plate. Cover it with foil, or the top of a handy pan to keep it warm while you make the rest of the recipe.
  4. Melt another 2 teaspoons of the butter in the same pan you used for the chicken. add the garlic and the onion and saute a minute or so. Scrape any bits that may be clinging to the pan. Add the chicken broth.
  5. Turn up the heat to medium-high and bring to a boil. Let the broth mixture cook down until it is reduced by half. This should take around 3 minutes.
  6. Add some of the liquid to the yogurt/milk mixture and slowly add the combined liquid back to the pan. Bring it to a boil and let it cook until the liquid is about half what it was.
  7. In another small skillet, melt the rest of the butter, add the spinach, and cook a minute or so. Season with salt and pepper.
  8. Add the chicken back to the first pan (with the yogurt/milk/garlic mixture and spoon the sauce over both sides.
  9. Once the spinach is cooked, transfer it to a plate. Top the spinach with the chicken and the sauce.

Chicken Florentine for One Substitutions and Variations

• If you don’t have cream, try using sour cream or Greek yogurt, thinned with a little milk
• Replace the onions with shallots
• Use white wine instead of chicken broth
• Add a squeeze of lemon juice (instead of the wine or the broth); this will add a bit of acidity and brighten the flavor

More Recipes with Chicken or Spinach

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

Spaghetti with Spinach and Lemon Cream Sauce

Spinach and Egg Frittata for One Person

Chicken with Olives and Tomatoes for One

Single Serving Chicken Recipe with Tarragon and Mushrooms

This single serving chicken recipe flavored with tarragon and mushrooms will make you think you’ve gone to a fine French restaurant (without the big bill at the end of the meal).

I adapted the recipe from Pierre Franey’s 60 Minute Gourmet cookbook. Its official name translates to Fricassé of Chicken with Tarragon.  My friends and family used to call it “cholesterol chicken.”

The original recipe called for three tablespoons of butter and an entire cup of cream!  Much as I love butter and cream, that’s a bit…much.

So, I decided to make it a bit lighter, while also adapting the recipe to make it a single serving chicken recipe  instead of the original four.  I reduced the amount of butter and used canola oil instead.  Then, I replaced the cream with a mixture of Greek yogurt and milk.

It’s still a quick and easy chicken recipe and it still tastes great (though it’s certainly not low fat) and I haven’t sacrificed one bit of flavor.

Let’s call it Tarragon Chicken with Mushrooms for One Person instead.

I made a larger recipe for my parents recently, with a few variations, since mom had different ingredients and onions bother dad’s stomach.  I used “better than bullion” concentrate, garlic powder instead of fresh garlic, and dried shiitake mushrooms.  My dad is not a big fan of chicken, but he certainly liked this recipe. He licked his plate clean! Mom insisted that I write down exactly what I did so I could repeat it.

Single Serving Chicken Recipe with Tarragon and Mushrooms

Prep Time: 15 minutes

Cook Time: 30 minutes

Category: entree

Cuisine: French

one serving

chicken with mushrooms and tarragon

Chicken fricasee with tarragon and mushrooms, cooked with with butter, Greek yogurt, and milk. Or, indulge yourself and use cream instead.


  • 1 chicken thigh, bone-in
  • 1T canola oil
  • 1 tsp butter
  • 1/2 C onion, chopped
  • 1 small clove garlic, chopped
  • 1/8 tsp dried tarragon
  • 1 C mushrooms, sliced
  • 1/2 tsp flour
  • 1/4 C chicken broth
  • 1/4 C mixture of Greek yogurt and milk (use two thirds yogurt and one third milk; the idea is to get the consistency of cream); or just go for it and use the cream


  1. Wash the chicken and pat dry.  Season it with salt and pepper.
  2. Get a medium skillet and heat on a medium flame.  Add the oil.  Then add the butter.  Once the butter melts, add the chicken. Cook the chicken, turning it every once in a while, for about 5 minutes total.  Add the onion, garlic, and tarragon
  3. Sprinkle the flour over the chicken and mushroom mixture, and stir it all around to make sure it's spread evenly around the pan.
  4. Add the chicken broth and the mushrooms to the pan.  Cover the pot and let it simmer for 15 to 20 minutes (depending on the size of the piece of chicken).
  5. Remove the chicken from the pan with tongs and put it on your plate while you finish making the rest of the sauce.  Cover the chicken with the lid of the pot to keep it warm.
  6. Cook the sauce, and keep stirring it, for 5 minutes.
  7. Add the cream (or yogurt mixture).  If you use the yogurt, spoon some of the sauce from the pan into the yogurt and mix it together before adding it to the pan.  This will keep it from separating.
  8. Simmer for three minutes.  Then, put the chicken back in the pan and spoon the sauce over it.

Tarragon Chicken with Mushrooms Recipe Substitutions and Variations

  • If you don’t have the yogurt/milk use the cream, or mix butter and milk together and melt it before adding it to the sauce (since butter is essentially solidified cream)
  • The original recipe called for fresh tarragon.  I bought some and found it tasted like licorice.  Since I don’t particularly like licorice, I wasn’t too happy about that! On the other hand, if you do like licorice, or fresh tarragon, use one small sprig.
  • Try using wild mushrooms, like shiitake or chanterelle instead of white button mushrooms; this also works well with dried mushrooms (reconstitute them with hot water to cover and let them sit for five or ten minutes)

More Chicken Recipes

Stovetop Coq au Vin Chicken with Red Wine Sauce

Crispy Lemon Chicken Thigh Recipe for One

Quick Chicken Mango Stir Fry Recipe

Chicken with Olives and Tomatoes for One

Easy Recipes Ready in Under an Hour


The New York Times 60-Minute Gourmet

Here’s the 60 minute gourmet cookbook I got the recipe from. My copy is battered, beat up, and has been loved to pieces. The meals are all fairly easy to make and fast. In addition to the chicken, I recommend the chicken in red wine sauce, the chicken scarpariello, shrimp in creole sauce, broiled lamb patties, london broil with sauce chasseur, and the tongue in dill mustard sauce (which is both tasty and super-easy to make).

Cooking with the 60-Minute Gourmet: 300 Rediscovered Recipes

More from Pierre Franey; these recipes were published in his newspaper column but hadn’t been collected in a cookbook. There are plenty of chicken dinners here too, such as baked chicken breasts stuffed with ricotta and herbs, Indonesian chicken breast, chicken with spicy mango barbecue sauce, shrimp with snow peas, and fettucine with goat cheese and asparagus.

Easily Break Apart a Head of Garlic

Tip: How to Easily Break Apart a Garlic Bulb

separate a head of garlic
How to separate a head of garlic

Need to break open a garlic bulb?  Use this quick trick to do it simply and easily.

Just place the bulb on a cutting board, with the larger end down (see photo on right).

Then put a knife right through the top of the neck, as if you were stabbing it.  Twist the knife and the cloves will come apart.

Once you’ve got it separated, use this handy tool to peel the cloveszak garlic peeler

Top Kitchen Gadgets

Every cook loves kitchen gadgets. Hey, that’s part of what makes cooking fun. These are the top kitchen gadgets I own – the essential tools and utensils I can’t live without.

From a microplane grater to a garlic peeler, to an Oxo can opener, these gadgets make cooking much easier and faster.

Most of these are under $20. And, since they’re pretty cheap, you don’t have to feel guilty about treating yourself. They’d also make great gifts for your favorite cook.

Plus, I’ve added some helpful tips to give you more inspiration on how to use them.

zak garlic peelergarlic peeler

Zak Garlic Peelerzak garlic peeler
If you’ve ever struggled trying to laboriously peel the skin off a clove of garlic, you know what a pain it is. It’s thin, it’s crinkly, and removing it is really hard.

Well, those days are done. Put a clove of garlic inside the tube, roll it around on your counter, and voila! It’s so easy, you may find that you just can’t stop using it. Just be mindful of the neighbors and your friends after you eat all that garlic!

microplane zester

Microplane Zester/Gratermicroplane zesterr

The microplane started its life in woodworking, as a rasp, and moved over to food. You can do lots of things with it. Use it to shave chocolate over a hot cup of cocoa or a freshly-baked cake. It’s also handy for grating hard cheese easily or zesting lemons. It also grates ginger (which is really hard to cut or chop with a knife).

The only tricky part for me is cleaning it (but that’s because I don’t have a dishwasher). It is dishwasher safe, so you can just toss it in and not worry about it.

It’s Sharp!
One thing about this zester, is that it is very, very sharp! Be careful when you use it, and make sure to keep it in the holder so you don’t scrape your hands when you pull it out of a drawer or gadget holder.

oxo kitchen tongs

Kitchen tongs

These are great for tossing pasta, grilling fish, or transferring cutlets from egg to bread crumbs. The locking mechanism keeps them from getting stuck to other gadgets in your kitchen drawer. Like all Oxo products, they’re ergonomically designed so they’re easy to hold. I have the 12″ model, which is probably the best size for kitchen use. However, the longer ones (16″) would probably work well for a barbecue (when you need to be further away from the source of heat).

oxo good grips vegetable peeler

OXO Swivel Peeler

I love this potato peeler! My old peeler wasn’t very sharp and it hurt my hand. The good grips peeler really lives up to its name. It’s much easier to hold, my hand doesn’t hurt, and I could peel a whole peck of potatoes with this one and not mind.

And it doesn’t just stop with potatoes. It even peels butternut squash easily. I bought one and peeled it in seconds (without straining or hurting myself)! Wow!

oxo steel can opener

OXO SteeL Can Opener

There are several Oxo can openers, but this one is the best— and has high ratings on Amazon too. It cuts through cans like a knife through soft butter! You can hardly tell the can is there.

It’s also really easy on your hands (my old metal can opener used to dig into my palms). And, it looks sleek and shiny sitting on my counter in my gadget holder.

Cuisinart  Immersion Hand Blender

cuisinart hand blenderLots of soup recipes call for you to make the soup, puree it in small batches, and then return it to the pot. You have to get the big blender out, pour small amounts of soup in, puree it, then get another pot to put it in, and keep repeating over and over. You end up with 2 dirty pots and a dirty blender to clean.

With the immersion blender, you just prepare your soup, turn off the heat, stick the hand blender into the pot and whir away. It’s the best immersion blender I’ve tried. And, it snaps apart when you push a button, so you can just wash the shaft with the blade, and put the motor half to the side (where it won’t get wet).

Soup Cooking Tip
With this blender, you don’t have to bother pureeing soup in batches in your regular blender.
Just take the pot off the heat, stick the blender right in the pot, and whirr away. It’s a lot faster and easier to clean.

vacu vin wine saver

Vacu Vin Wine Saver

Drinking wine with dinner is great, but when you’re one person, there’s always some left over. I used to stick it in the fridge, and then forget it was there. Two or three days later, I’d end up with a half bottle of really expensive vinegar. Not good.

My mom gave me a wine saver as a gift for the holidays one year and it’s great. All you have to do is pop on a stopper and vacuum the air out of the bottle with the little pump. The wine will stay fresh for nearly two weeks: no waste, and no vinegar.

black and decker mini chopper

Black & Decker Food Chopper

This little gadget is great for mincing and chopping, without having to haul out (or clean) your big food processor. Use it to chop onions, bread crumbs, grind nuts, and mince fresh herbs. It’s easier to clean than a blender, and comes with a mini spatula to scrape down the sides.

Since it’s so small, you can keep it out on your kitchen counter, where it’s handy, rather than having to drag it down out of a cupboard.

tea ball

Stainless Steel Mesh Tea Ball

Lots of recipes call for adding spices, such as bay leaves or cloves, in cheesecloth so they can be removed later.

I’ve never seen cheesecloth in a store, and since I have a small kitchen, I don’t want to keep it around if I do find it. So, I use the tea ball instead. Rather than fishing out the bay leaves, cloves, or the peppercorns one by one (my dad does this!), I put them in the tea ball.

This way the flavor spreads into the soup, without making a mess. Pull the tea ball out with a spoon when you’re done. Pretty simple.

oxo gadget holder
OXO Good Grips Brushed Stainless Steel Utensil Holder

I’ve got about 30 (maybe more) kitchen gadgets (trimming this page down to just a few top gadgets was hard!). My old gadget holder was looking pretty grim. So, I decided to treat myself to this sleek new one from Oxo.

It’s got three sections, so I can sort everything by type – spoons in one section, spatulas in the second, and everything else in the third. I wasn’t quite sure it would hold all my gadgets – but it does. It’s got an elliptical shape, so it doesn’t take up a lot of space (another plus, as space in my kitchen is at a premium).

What are some of your favorite kitchen gadgets? And do you have any unconventional ways to use them?

Homemade Tortilla Crust Pizza

I wanted homemade pizza one day and was feeling too lazy (and too hungry) to take the time to make dough and wait for yeast to rise.  Usually, I’d use pita bread for this, but I didn’t have any.  I didn’t have any of the usual substitutes either, (not even an English muffin). Necessity being the mother of invention, I decided to create another “base” for my pizza.

It turned out that a homemade tortilla made a perfect crust for my pizza.  I didn’t roll it out that much, but left it fairly thick (so it would be more like pita bread).

And, while I was low on pizza base substitutes, I did have sausage, fresh eggplant, and plenty of tomato sauce.

I made a quick tortilla crust, chopped  up the veggies, put it all together, and baked it.  It made a great, fairly easy lunch.

Homemade Tortilla Crust Pizza

Prep Time: 5 minutes

Cook Time: 10 minutes

Category: lunch

Cuisine: American

one serving

tortilla pizza for one

homemade tortilla crust pizza for one


  • 1 C flour
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp olive oil
  • 1/4 C water
    Pizza Topping
  • 1 chicken sausage
  • 2T tomato sauce
  • 2-3 slices mozzarella
  • 1/4 red pepper, sliced
  • 1/2 C eggplant, sliced


  1. Start by making the tortilla for your pizza crust.
  2. Mix dry ingredients in a small bowl. Add the water, and stir until the mixture comes together into a ball. and sticks together. Add more water if it's too dry, or more flour if it gets too sticky.
  3. Sprinkle flour on your counter, place the tortilla ball on top. Roll out the dough with a rolling pin.
  4. Take your tortilla crust, and pop it in the toaster oven on light toast.
  5. While the crust is toasting, heat some olive oil in a frying pan. Add the eggplant and then the sausage.
  6. Remove the tortilla from the oven.
  7. Preheat the toaster oven to 450 degrees.
  8. Cook the veggies and sausage for about 10 minutes. Add the bell peppers and cook for a minute or two.
  9. Top the pizza with the the tomato sauce, mozzarella, sausage, pepper, and eggplant. Return it to the toaster oven and cook at 450 for 10 minutes, or until the cheese is melted and bubbly.


If you don't have a rolling pin, fill an empty soda bottle with water and use that instead.

You want it to remain fairly thick (more so than a normal tortilla) so that it's substantial enough to hold all the other ingredients.

Tools for this Recipe

J.K. Adams FRP-1 Maple French Rolling Pin

I had been making do with a tiny, carved rolling pin my grandma gave me.  It was pretty (and rolled out cookies or crackers with designs), but really too small to do much good.   So, I went and got this rolling pin instead. It rolls the dough more easily, and with much less pressure required.


More Eggplant and Tortilla Recipes

Vegetarian Eggplant Sandwich for One Person

Single Serving Eggplant Parmesan Recipe

Pasta alla Norma with Eggplant

Egg Chili Cheese Burrito Recipe

Quick and Easy Spicy Leftover Turkey Soup

Every year after the holidays are over, we all end up with lots of leftover turkey. Lots and lots of it.  I’ve made a lot of the “standard” leftover turkey soup, with potatoes and carrots and broccoli.  This time I wanted something with more zip.  I had some turkey (naturally), some tomatoes, lime, and of course spices, so I decided to go for a south of the border flavor.  So, spicy leftover turkey soup was born.

Ironically, a friend (who translates books from English to Spanish) once told me there are no turkeys in South America, which made her job rather difficult when she had to translate some turkey recipes.

I suppose that makes this not strictly authentic Mexican food.  Authentic or not, the tangy lime, the spicy cayenne, and the cool sour cream make the soup flavorful, rich, and satisfying.

Quick and Easy Spicy Leftover Turkey Soup

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Category: soup

Cuisine: American

three servings

easy spicy turkey soup

A great way to use up leftover turkey after the holidays. This isn't your usual leftover turkey soup. It's got lime, cayenne, and sour cream for a south of the border flavor.


  • 2 T vegetable oil, or enough to cover the bottom of a medium saucepan
  • 1 small onion, chopped (or about a quarter of a large one)
  • 3 cloves garlic, chopped
  • 1/2 C beans
  • 1/2 can diced tomatoes
  • 1/2 can tomato sauce
  • 1/4 tsp cayenne powder
  • 1 1/4 tsp cumin powder
  • 1/2 juice lime
  • salt and pepper
  • 3 C water
  • 1/4 turkey carcass (if it's not after Thanksgiving, use a turkey thigh)
  • 1/4C mild shredded Monterey Jack cheese
  • 1 T sour cream or Greek yogurt


  1. Heat the oil in a medium size saucepan.
  2. Add the onions and saute for a few minutes until slightly softened.
  3. Add the garlic and cook for a minute.
  4. Once that's softened, add the remaining ingredients (except for the toppings).  Simmer one hour and then remove the turkey carcass.  Let it cool for a minute or two (so you can handle it).  Pick off any remaining meat and discard the bones.
  5. Pour into a bowl and top with sour cream (or Greek yogurt) and cheese.
  6. This makes about three or four servings, depending how hungry you are. Eat one and freeze the rest in individual containers.

Quick and Easy Spicy Leftover Turkey Soup Substitutions and Variations

Since recipes are often meant to be guidelines, and since we don’t always have the exact ingredients handy, here are some substitutions:

  • If you don’t have a turkey carcass, use turkey thighs, depending on size, one or two should do it.
  • I used navy beans for the soup, you could use white kidney beans or pinto beans
  • Replace the diced tomatoes with 1/2 C peeled tomatoes (and smush them up)
  • Add a handful of frozen corn
  • Top with crumbled tortilla chips, or cut up some tortillas, fry them, and sprinkle them on top of the soup for extra crunch.

More Turkey Recipes

Cranberry Chipotle Turkey Enchilada

Sweet and Sour Turkey Meatballs

Easy Leftover Turkey Soup Recipe