Name: Zucchini Carrot Fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 fritters
Cuisine: American
Ingredients: Fritters; 1/2 C flour; 1/2 tsp baking powder; 1/2 tsp coriander; 1/4 tsp kosher salt; 1/2 C milk; 1/2 large egg (break the egg, scramble it a bit, and pour off half); 1/8 tsp lemon zest; Pinch black pepper; 1 large carrot, finely chopped (about 3/4 C); 2 small yellow squash, finely chopped (about 1 C); Yogurt Dip; 1 small garlic clove; 1/4 C thick Greek yogurt (or sour cream); 1 1/2 tsp olive oil, plus more for frying

Zucchini Carrot Fritters

Like starch? Like fried foods? Want to be a bit more healthy about eating them? Think of these zucchini carrot fritters as “healthy veggie” potato pancakes. Except, instead of potatoes, this recipe uses zucchini (or yellow squash) and carrots (for vitamins!) and is topped with a yogurt mint dip instead of sour cream or applesauce. You end up with tiny, crispy, slightly salty fritters which you can gobble down in two bites.

I got the recipe from the NY Times (which I would link to, except they now hide everything behind a paywall). I’ve cut it in half, to make it more suitable for one person. The recipe writer developed them for her picky daughter. It was something she’d eat, and a semi-sneaky way to get in some veggies.

I confess this is a bit messier than usual, but they do taste good! And most people probably have a dishwasher and don’t fuss about cleanup as much as I do.

Zucchini Carrot Fritters

July 19, 2019

by Jodi

Cuisine American

Category Lunch Recipes for One

Persons

Serving Size

12 fritters

Prep Time

15 minutes

Cook Time

10 minutes

Wait Time

30 minutes

Total Time

25 minutes

Ingredients

Fritters

1/2 C flour
1/2 tsp baking powder
1/2 tsp coriander
1/4 tsp kosher salt
1/2 C milk
1/2 large egg (break the egg, scramble it a bit, and pour off half)
1/8 tsp lemon zest
Pinch black pepper
1 large carrot, finely chopped (about 3/4 C)
2 small yellow squash, finely chopped (about 1 C)

Yogurt Dip

1 small garlic clove
1/4 C thick Greek yogurt (or sour cream)
1 1/2 tsp olive oil, plus more for frying

Instructions

Fritters

Combine the baking powder, coriander, flour, and a pinch of the salt in a medium size bowl. Mix together thoroughly.
In a small bowl, mix the milk, egg, lemon zest, and pepper.
Pour the flour mixture into the egg mixture, and stir until everything is mixed together. It should be roughly the consistency of cream. If it's too thick, add a bit more milk. If it's too thin, add more flour.
Dice the carrots and zucchini in a food processor or mini-chopper. Add the veggies to the flour/milk mixture and let it rest for half an hour.
While it's resting, make the yogurt dip (see below).
Fill a wide, shallow frying pan with about 1/2 inch of oil olive. Heat until the oil reaches 375 degrees (if you don't have a frying thermometer, test it with a drop of water or batter; it's ready when it sizzles).
Line a flat platter or plate with paper towels.
Drop the batter into the pan, one tablespoon at a time. Don't overcrowd the pan (make maybe four or five at a time).
Fry, for about 4 minutes, turning the fritters after two minutes or so, until they turn golden brown. Transfer to the plate to drain the oil. Serve with the yogurt dip.

Yogurt Dip

Smash the garlic clove and a pinch of kosher salt with the flat side of a wide knife (or some other handy heavy object) in a bowl. Whisk that together with the yogurt, mint, and the teaspoon of olive oil. Refrigerate that until ready to use.

Tags

carrots,

eggs,

lunch for one person

https://singleservingchef.com/zucchini-carrot-fritters/

Zucchini Carrot Fritters Substitutions and Variations

try different combinations of vegetables, such as mashed up chickpeas, potatoes, or diced bell peppers
spice it up with some curry (and swap the mint for cucumber)
add a chopped scallion (which was supposed to be in there, but I blanked out!)
swap the coriander with basil
add some diced onion
add a few red pepper flakes to the batter
try panko instead of flour, for more crunch

More Vegetable Recipes

Honey Mustard Glazed Carrots for One

An easy side dish, great with roast chicken, roast beef, or lamb. It’s both sweet and savory at the same time.

Rosemary Olive Oil Broiled Eggplant

Meltingly tender eggplant with a splash of olive oil, dusted with rosemary and grated cheese.

Crispy Garlic Basil Potato Bites

Little bite size bits of potato heaven. Fresh garlic and summery basil add flavor, aroma, and character to this easy side dish.

Roasted Butternut Squash with Brown Sugar and Vanilla

The veggie side dish that thinks it’s a dessert. You may want to eat this twice in a row. Topped with nuts and craisins, and only slightly sweetened. The squash provides all the “sugar” fix you need.

Egg and Tomato Gratin for One Person

There are three holidays this weekend: two big ones and one silly one. The big ones are Easter and Passover and since each holiday has entirely different traditions and foods, I was initially stumped. What do I post that works for both holidays? Then it hit me! These holidays do have something in common: eggs. This egg and tomato gratin is just the thing.

I adapted this dish from a recipe by Jacques Pépin. It’s from his Fast Food My Way cookbook. I haven’t changed much, other than the quantities, and using canned tomatoes instead of fresh. The fresh tomatoes aren’t very good this time of year, and besides, I dislike fresh-cooked tomatoes.

The eggs are mixed with tomato and onions, garlic, and thyme. The thyme adds a slightly spicy flavor and pairs beautifully with tomato. The whole thing is then finished with grated, slightly nutty Swiss cheese. Delicious!

And it works whether you’re on Team Pesach or Team Easter. Not to mention that whether you observe Easter or Passover, you’re likely to want a light lunch before your big meal(s) or want to take it easy the next day. This egg dish is relatively light and won’t fill you up too much before or after all that heavy food. I’ve listed it as lunch, but it would also make a good breakfast or light brunch.

The third holiday? That’s April Fool’s. There’s no specific food for that (except in France maybe when they call it April Fish), but somehow the tomato cheese mixture on top of the eggs looks like bacon if you squint (or, if you are a photo AI and someone asks you to search for photos of “meat”). April Fool’s!

Egg and Tomato Gratin for One

March 30, 2018

by Jodi

Cuisine French

Category Lunch Recipes for One

Adapted from a Jacques Pépin recipe, I've cut the quantity to make the grain suitable for one person. Eggs, thyme, and tomato mixed with a generous grating of cheese for a quick, light and satisfying lunch or brunch.

Persons

Serving Size

1 gratin

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Ingredients

2 eggs
1 quart water
1 1/2 tsp olive oil
1 small onion, sliced (about 2/3
of a cup)
1 teaspoon garlic, chopped (roughly one clove)
pinch dried thyme
pinch salt
pinch black pepper
1/3 C canned peeled tomatoes
2 T plus 2 tsp grated Swiss (or Emmenthaler or whatever mild cheese you like)

Instructions

Heat the water in a small saucepan and bring to a boil. Meanwhile, gently poke the rounded end of the eggs with a pin or a thumbtack.
Once the water is boiling place the eggs on a large slotted spoon and add them carefully to the water, one at a time.
Let the water come back to a boil, and cook the eggs for 10 minutes. When they're done, remove them with the slotted spoon and place in a bowl of cold water to cool.
Then peel the eggs and cut them into wedges.
Add the egg wedges to a small casserole or baking dish.
Heat the toaster oven to 400 degrees.
Heat the oil in a small skillet on medium-high heat. Add the onions and cook for a minute. Then add the garlic, thyme, salt, pepper, and tomatoes. Let the mixture come to a boil, then reduce the heat, cover the pan, and simmer for 2-3 minutes.
Pour the tomato mixture over the eggs in the baking dish. And sprinkle the cheese on top.
Put the baking dish into the toaster oven and bake for 10 minutes.

Tags

cheese,

eggs,

lunch for one person,

quick lunch,

tomatoes

https://singleservingchef.com/egg-and-tomato-gratin-for-one/

Egg and Tomato Gratin Substitutions and Variations

At the end, turn up the toaster oven to broil and cook for a couple of minutes to brown the cheese
Don’t just have a dish that looks like bacon, add some real bacon and crumble it on top
Vary the cheeses: try Gruyère or mozzarella or Monterey Jack
Sauté some sliced porcini mushrooms with the onion/tomato mixture

Cooking tip: Poking the end of the eggs with a pin reduces the pressure inside, making them less likely to burst in the boiling water.

More Egg Recipes

Egg and Pasta Gratin with Chives

A crispy egg, gooey cheese, and tender pasta layered together equals comfort food. This dish is easy to make too.

Cherry Tomato Basil Frittata

Who says you can’t make something delicious with simple ingredients? This frittata has only five. And you likely have most of them in your fridge and cupboard too.

Egg Chili Cheese Burrito Recipe

A versatile recipe that’s great for lunch, brunch, or breakfast. Make the eggs, add seasonings, and wrap it all up.

Shakshouka for One

Haven’t heard of shakshouka before? It’s just poached eggs with a spicy tomato sauce. Think traveling to the Middle East, without leaving home.

Fried Egg Burrito

Fridays are tricky. Sometimes, I want to make a big feast because the week is over. Other times, I just want something quick and easy so I can relax. This fried egg burrito recipe is perfect for the days when I’m leaning toward the quick and easy side. That’s why I have a list of “15 minute meals” on the blog.

Fried egg burritos are also versatile. You can have them for breakfast, lunch, or dinner (make two). And, they’re ready in about 10 minutes. So, they’re not only delicious and easy, they’re dinner in less than 15 minutes. It’s faster (and tastier) than takeout. Plus, since you made it yourself, you know exactly what’s in it.

I added some Monterey Jack cheese to the eggs, then tossed in a bit of jalapeño pepper and topped that with some salsa and sour cream to serve. You can use pepper jack cheese or cheddar or any other mild cheese you like.

Fried Egg Burrito

January 27, 2017

by Jodi

Cuisine Mexican

Category Fifteen Minute Meals

This fried egg burrito works as breakfast, lunch, or dinner.

Persons

Serving Size

1 burrito

Prep Time

5 minutes

Cook Time

7 minutes

Total Time

12 minutes

Ingredients

1T neutral oil, like canola
2 eggs
1T shredded cheese (Monterey Jack, or other mild cheese is best)
1/4-1/2 tsp chopped jalapeño pepper
1 soft flour tortilla
1 tsp salsa
1 generous tsp sour cream

Instructions

Heat the oil in a small saucepan.
Crack the eggs and add them to the pan.
Once the egg whites start to turn white (about a minute or two), add the shredded cheese.
Then, add the jalapeño pepper. Cover the pan and let it cook for a minute so the cheese melts.
While the eggs are cooking, heat the tortilla. If you have a gas stove lay it on top of the burner grate, turn the flame on, and let it heat for a few seconds. Then flip it over and repeat on the other side. If you have an electric stove, turn a burner to medium heat, put the tortilla in a dry pan, and heat for a few seconds on each side.
Place the hot tortilla on a plate. Remove the eggs from the pan with a spatula and lay them on top of the tortilla.
Top with salsa and sour cream.

Tags

cooking for one,

easy recipes for one person,

eggs,

lunch for one person,

Mexican,

quick lunch

https://singleservingchef.com/fried-egg-burrito/

Substitutions and Variations for Fried Egg Burrito

Like any other burrito, this is endlessly customizable.

add some canned beans or refried beans
cook up some chorizo sausage
if you like it less hot, use bell pepper instead of the jalapeño
add a spoonful of chipotle peppers
top with guacamole

More Egg Recipes

Eggs with Spinach and Chili Peppers

Great for a light meal, brunch, or breakfast. Only one skillet needed, and you get a healthy dose of greens too.

Cherry Tomato Basil Frittata

Just four basic ingredients and you’ve got breakfast (or a light lunch). Or, add spinach, mushrooms, or more veggies to make a bigger meal.

Egg Chili Cheese Burrito Recipe

Another easy egg dish. This one is a wrap, with refried beans and scallions. It’s a bit heartier, but still super-easy and fast (with canned or pre-cooked beans).

Shakshouka for One

Popular all over the Middle East and Mediterranean, shakshouka is great for lunch or brunch. Or add bread (to scoop up the sauce) and make it dinner. There are lots of variations, but I added my own spin with some spinach.

Bacon Spinach Tomato Aioli Sandwich Recipe

Mmmm bacon….We’re obsessed with it. We have bacon appetizers, bacon cocktails, and even bacon ice cream. And now, meet the bacon spinach tomato aioli sandwich, a slightly different twist on the tried-and-true BLT.

I made this with Trader Joe’s uncured bacon (which is delicious; get the bacon ends if you can and save some money). I tend to use spinach far more than lettuce, because it’s more versatile. You can cook with it, as well as use it in salads. So, I reached for that rather than lettuce.

Then, I added some mini bell peppers. The sweetness and crunch of the peppers makes a nice foil for the salty bacon.

Finally, I decided to ditch the standard mayo in favor of aioli (which is mayo with garlic, some lemon juice, olive oil, and a bit of cayenne pepper).

If you are ambitious, and want to make your own aioli from scratch you can do that. It’s delicious, and freshly made mayonnaise is far tastier than the stuff in the jar.

On the other hand, it doesn’t keep nearly as well, and making (and eating) a whole batch is a bit much for one person. Of course, you can always use the leftover aioli for french fries (like they do in Belgium) or as a dip for crudités.

I like to take the jarred mayonnaise and then add fresh ingredients to brighten the flavor so it tastes a bit more like homemade. That way, there’s no leftovers to worry about.

Bacon Spinach Tomato Aioli Sandwich

September 3, 2016

by Jodi

Cuisine American

Category Lunch Recipes for One

A new twist on the classic BLT. This is a bacon spinach tomato and aioli sandwich.

Persons

Serving Size

1 sandwich

Prep Time

5 minutes

Cook Time

10 minutes

Wait Time

10 minutes

Total Time

15 minutes

Ingredients

2 or 3 slices of bacon
2-3 slices of beefsteak tomato (or about five grape tomatoes, sliced in half)
2-3 spinach leaves
1 mini bell pepper (sliced)
2 slices of bread (I used rye)

Aioli Sauce

1 small clove garlic, mashed
pinch kosher salt
2 T mayonnaise
1 1/2 tsp olive oil
3/4 tsp lemon juice
pinch cayenne

Instructions

Remove bacon from fridge about 10 minutes before cooking. Place bacon in small frying pan and cook on medium heat 4-6 minutes per side, until desired doneness. Drain on paper towel.
While the bacon is cooking, make the aioli sauce (see below)
Once the bacon is cooked, drain it on paper towels.
Pile the bacon, spinach, tomato, and bell pepper on one slice of the bread. Spread the aioli on the other slice and put it on top of your sandwich.

Aioli Sauce

Mash the garlic and salt together in a small bowl. Add the mayonnaise, then drizzle in the olive oil.
Add the lemon juice and the cayenne. Whisk it all together thoroughly. Check the seasoning and add salt and pepper if needed. I'd go easy on the salt since the bacon is salty.

Tags

American,

easy recipes for one person,

lunch for one person,

quick lunch,

quick recipes one person,

sandwich,

spinach

https://singleservingchef.com/bacon-spinach-tomato-aioli-sandwich/

Substitutions and Variations for Bacon Spinach Tomato Aioli Sandwich

Add more heat with sriracha instead of just cayenne
Chop some basil or cilantro and incorporate it into the aioli sauce
Make it a bit lighter by using half mayo and half Greek yogurt
Prepare the aioli in advance so the flavors have more time to blend

More Sandwich Recipes

Vegetarian Eggplant Sandwich for One Person

Israeli salad, plus eggplant, and hummus and you have a delicious easy meal.

Three Cheese Grilled Cheese Sandwich

Why settle for only one kind of cheese when you can have three? Ooey, gooey melty and delicious. Just the comfort food you need right now.

Chicken Caprese Salad Panini Sandwich

Crispy, golden brown, and delicious! Transform a caprese side salad into a complete meal with chicken and sandwich fixings.

Strawberry Balsamic Grilled Cheese Sandwich

You probably didn’t expect strawberries and balsamic vinegar in a sandwich, did you? The tangy vinegar complements the sweet strawberries and enhances their flavor too. And, of course, cheese nearly always makes everything better.

No Cook Meals for One Person

It’s summer (at least in the Northern Hemisphere), the sun is calling, and even I don’t always feel like cooking. So, here’s a list of no cook meals for one person that require no boiling, sautéing, roasting or toasting! And, since there’s no cooking, you can make them all in less than 15 minutes.

No Cook Meals for One: Fruit and Vegetable Salads

Cottage Cheese Yogurt and Fruit Salad

Healthy and easy to make. If you have frozen mango, you don’t even have to chop anything. Just defrost, pour everything into a bowl. Done!

Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese

This no cook meal salad is both colorful and tasty. The sweet fruit contrasts with the tangy cheese and the vinegar.

Blueberry Spinach Salad with Feta Cheese and Walnuts

I liked the strawberry salad so much I decided to make a variation with blueberries and add some mushrooms and walnuts too.

White Bean Salad with Sun-dried Tomatoes

This can be a side salad, or a full meal. It’s sweet, earthy, healthy, and no stove required.

No Cook Meals for One: Chicken and Fish Salads

Use leftover chicken, or get a rotisserie version from the market. If you’re not cooking, it’s a no cook meal.

Single Serving Asian Chicken Salad with Cabbage Recipe

Colorful, slightly spicy, and appealing even when the heat (or a cold) reduces your appetite.

Chicken Salad Recipe with Greek Yogurt and Dried Currants

No mayo needed to make this chicken recipe. Instead it has Greek yogurt and currants (or raisins or even dried cranberries if you prefer).

No cooking at all for this tuna and bean salad. Just do a little chopping and pour it all on a plate. Done.

Tuna Cannellini Bean Salad

Open a couple of cans, mix in some pantry staples, and you have a great lunch. Ready in five minutes.

No Cook Sandwiches

Peanut Butter and Cucumber on Rye

I know this sounds weird, but it’s really good. My mom invented it. The cucumber gives it crunch and the peanut butter makes it salty and slightly sweet (if you use the sweetened kind). Make sure to use rye bread.

Italian Tuna Salad
One can of tuna (packed in olive oil), 2 tsp chopped red onion (or scallion), 1/2 tsp capers, olive oil to taste, 2 T lemon juice, 1 T basil leaves (chopped), plus salt and pepper to taste. Mix all ingredients together in a small bowl. Eat as a sandwich, or serve with a green salad.

Turkey and Avocado Sandwich
Sliced deli turkey, sliced avocado, roasted red peppers, honey mustard on whole grain (or even better 7-grain) bread. You can toast the bread if you like (even though that’s cooking, sort of.)

No Cook Meal Platters

Ham Platter
Rosemary ham, goat cheese spread, crackers, olives, fruit, and a lovely glass of red wine.

Goat cheese spread:
Take the goat cheese out of the fridge ahead of time to soften it. Add a bit of milk to make it more spreadable. Then roll it in ground almonds.

Israeli salad, pita bread, hummus, olives, and feta cheese. Or add some pickled herring.

Cottage Cheese Yogurt and Fruit

Summer is in full swing. It’s hot, it’s sticky, and I really wasn’t terribly motivated to cook the other day (gasp). I wanted something quick, refreshing, and truly easy to make. I looked in the fridge and saw that I had some cottage cheese yogurt and fruit (mango in this case).

Then I remembered that there used to be a store near me that sold fresh Greek yogurt with fruit, honey, and vanilla. They had all sorts of combinations: mango, blueberry, peach, and fig. It was delicious.

Sadly. they’ve closed up and moved away from my neighborhood now, so I can’t get their yogurt without making a special trip. While I can’t recreate their yogurt exactly, I can use Fage plain yogurt instead.

Trying to recreate that yogurt salad sounded like a good idea, but I did want something just a bit more substantial than just yogurt and fruit, so I added cottage cheese as well to make a cottage cheese yogurt and fruit salad.

The proportions are about two parts cottage cheese to one part yogurt.

Mango Cottage Cheese Yogurt and Honey

July 9, 2015

by Jodi

Cuisine American

Category Fifteen Minute Meals

A quick easy meal for a hot summer day, this combines cottage cheese, yogurt, and fresh mango.

Persons

Serving Size

1 bowl

Prep Time

2 minutes

Total Time

2 minutes

Notes

If you don't have mango, it works equally well with other fruit: especially blueberries, strawberries, and peaches.

Ingredients

1 cup cottage cheese (I like the Axelrod chunky California style)
1/3 C plain Greek yogurt
1/4 C sliced fresh mango, defrosted Trader Joe's mango chunks, or other fruit
honey to taste
a dash of vanilla extract

Instructions

Combine the cottage cheese and yogurt in a bowl.
Add the mango or whatever fruit you are using
Drizzle the honey and vanilla extract over the fruit

Tags

Greek yogurt,

lunch for one person,

mango,

quick lunch,

quick recipes one person,

salad

https://singleservingchef.com/cottage-cheese-yogurt-and-fruit/

I’ve put this under “15 minute meals” but it isn’t even that much. It’s closer to five minutes. Just dump, mix, and drizzle. Easy!

Cottage Cheese Yogurt and Fruit Substitutions and Variations

This works with strawberries, blueberries, peaches, figs, blackberries and raspberries.
Or use a combination of fruits instead. It does not work well (in my opinion) with apples or grapes.

More Salad Recipes with Fruit

Apple Almond Chicken Salad

Sweetened with crisp/tart apples, crunchy nuts, and not too much mayo. An easy lunch for a summer’s day.

Blueberry Spinach Salad with Feta Cheese and Walnuts

No actual cooking required for this salad. Mix together your favorite greens, spinach, salty feta, and crunchy walnuts.

Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Tangy balsamic dressing and sweet summer berries are an unbeatable combination. Just toss and serve.

Blueberry Spinach Salad with Feta Cheese and Walnuts

I was so pleased with last week’s spinach and feta salad with strawberries that I decided to try another variation, this time with blueberries. Plus, the spinach and the blueberries at the market looked so fresh that I couldn’t resist buying them. So now, we end up with blueberry spinach salad with feta cheese and walnuts.

I changed the dressing from balsamic vinaigrette to a lemony vinaigrette made with olive oil, vinegar, and lemon peel. I topped it all off with a mixture of nuts, raisins, and sunflower seeds.

I bought the nut/seed combination already mixed, you can add some, or all of the ingredients, depending on what you have in your pantry, your personal taste, or whether you feel like going to the store to get anything you haven’t got handy. You definitely don’t have to add all of them!

The resulting blueberry spinach salad with feta cheese and walnuts is crispy, a little salty (from the feta), tangy from the lemon, and sweet from the blueberries.

And, it’s even red, white, and blue. It would be great for a Fourth of July picnic or party. Just throw it together ahead of time and add the dressing when it’s ready to serve. Gotta have something healthy in-between all those hot dogs!

Blueberry Feta Spinach Salad

July 2, 2015

by Jodi

Cuisine American

Category Fifteen Minute Meals

Persons

one serving

Serving Size

1 bowl

Prep Time

10 minutes

Total Time

10 minutes

Notes

If you don't have dried lemon peel, use some lemon zest. If you don't have a fresh lemon, replace the vinegar with lemon juice.

Also, don't stress exact amounts for the veggies. It's not critical (we're not baking anything).

Ingredients

1 C spinach leaves, washed and torn into pieces
2-3 sliced mushrooms
4 grape tomatoes (or about 1/2 a small beefsteak)
1 Kirby cucumber, cut in chunks (or about 2 inches worth of standard cucumber)
1/4 small red pepper (cut into chunks)
1/4 C feta cheese
1/2 C blueberries

Dressing

1T olive oil
1 tsp vinegar
1 pinch dried lemon peel
salt and pepper to taste
1 pinch dried tarragon

Topping

Walnuts, raisins, pumpkin seeds, cashews, sunflower seeds (about 1T altogether)

Instructions

Wash and slice all the vegetables and add to a large bowl.
Rinse the blueberries and add them.
Crumble the feta cheese and add to the salad
Toss the salad to mix everything together.
Make the dressing and pour over the salad.
Top with whatever combination of nuts and seeds you enjoy (or have handy)

Tags

feta cheese,

lunch for one person,

quick lunch,

quick recipes one person,

salad,

spinach

https://singleservingchef.com/blueberry-spinach-salad-with-feta-cheese-and-walnuts/

Substitutions and Variations for Blueberry Spinach Salad with Feta Cheese and Walnuts

Don’t have spinach? Try mixed greens or arugula instead
Or, add some mushrooms
Try adding some carrots or zucchini
Swap out different kinds of nuts (or nut mixtures)

More Spinach and Feta Recipes

Spinach and Feta Cheese Omelette

The flavors of spanakopita (spinach feta pie) in an omelette. Much easier to make, and simply delicious.

Spinach and Egg Frittata for One Person

Perfect for brunch or a light lunch and packed with herby and savory flavor from spinach, eggs, nutmeg, coriander, and fresh dill.

Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Sweet local strawberries balanced against tangy balsamic vinegar and feta cheese. Great for a hot summer day (no cooking!)

Penne with Feta Cheese, Sun-dried Tomatoes, and Olives

The intense sweetness of sun-dried tomatoes is a perfect foil for briny olives and salt feta. The recipe comes together quickly and is a great summer meal.

Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Strawberry season has finally arrived! They’re wonderful just right out of the box, but much as I love strawberries, they’re not a complete meal. This strawberry spinach salad with balsamic dressing and feta cheese is easy to make, delicious, and even healthy (all those greens and Vitamin C). And the colors look pretty too. The tartness of the balsamic vinegar, and the saltiness of the feta cheese complements the sweetness of the strawberries. The almonds on top add a bit of extra crunch.

Since I wanted more veggies than just spinach, I added carrots, red cabbage, and tomatoes for extra color and more nutrition (I was trying to make up for indulging at a party!).

Make the dressing first, and let the flavors blend together while you fix the rest of the salad.

This is a great quick lunch or dinner. Just double the spinach, and add more tomatoes. You might want to increase the dressing recipe too (I like less dressing than most people).

Spinach Strawberry Salad with Balsamic Dressing and Feta Cheese

June 25, 2015

by Jodi

Cuisine American

Category Fifteen Minute Meals

Spinach and strawberry salad with balsamic dressing, feta cheese, and almonds

Persons

one serving

Ingredients

Dressing!

1 tsp sugar
2T olive oil
1T balsamic vinegar
1/8 tsp paprika
3/4 tsp minced onion
1/8 tsp Worcestershire sauce

Salad!

3 ounces spinach leaves (about a good handful), washed, dried, and torn into pieces
1C strawberries, sliced
1 carrot, peeled and cut into chunks
6 grape tomatoes, sliced in half
1/4 C cabbage, sliced
1/2 C cucumber, cut in chunks
1/4 C feta cheese, crumbled
1T ground almonds (or use slivered or whole almonds)

Instructions

Add all of the dressing ingredients to a small bowl and whisk together.
Prepare salad ingredients (except the almonds) and add to a large bowl.
Toss the salad together and top with the almonds.
Pour dressing over the salad

Tags

feta cheese,

lunch for one person,

quick dinner,

quick lunch,

quick recipes one person,

salad,

spinach,

strawberry

https://singleservingchef.com/strawberry-spinach-salad-balsamic-dressing-feta-cheese/

Strawberry Spinach Salad with Balsamic Dressing and Feta Cheese Substitutions and Variations

Try mixed greens instead of the spinach
Use goat cheese rather than feta
Swap the strawberries for blueberries
If you’re wary of the balsamic, try a lemony vinaigrette dressing instead
Top it all with some mixed nuts or walnuts

More Entree Salad Recipes

Smoked Salmon Artichoke Salad

Colorful and delicious, this salad has bright and sweet citrus, earthy spinach, crispy veggies, and plenty of flavor, all topped with a savory dressing.

Chili Citrus Avocado Chicken Salad

A great summer salad with leftover chicken, tangy lime, and rich, smooth avocado. The chicken comes with a kick, so it’s a festival of sweet//spicy flavors.

Cottage Cheese Yogurt and Fruit Salad

Healthy and easy to make. I used mango, but you can use strawberries, nectarines, peaches, or blueberries if you like. Or mix them all up. Just pour everything into a bowl. Done!

Cold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Forget the classic steak sandwich for a minute and use your leftovers to make this salad instead. Chop some veggies, add goat cheese, and make a quick red wine vinaigrette. A full meal with no cooking! Ta da!

Three Cheese Grilled Cheese Sandwich

It seems almost silly to write a recipe for a grilled cheese sandwich. This was just too good, gooey, and cheesy not to share.

Grilled cheese and a hot bowl of tomato soup (if not homemade, then Pacific roasted red pepper and tomato soup) is one of the best comfort food lunches ever. Well, maybe a tie with macaroni and cheese.

OK, OK, I am a cheeseaholic. I must be part mouse. If something has cheese (not bleu cheese though), I will probably want to eat it.

Back to the recipe, I had a few slices of whole wheat bread which I had to use up quickly because they were going to go stale. Plus Passover was coming (so no bread allowed for a week).

I love grilled cheese and this is where buying cheese ends comes in handy. I had some cheddar, some monterey jack, and some Swiss cheese left in the container, plus I had just bought some fresh mushrooms and spinach.

Three Cheese Grilled Cheese Sandwich

April 30, 2015

by Jodi

Cuisine American

Category Fifteen Minute Meals

three cheese grilled cheese sandwich with spinach and mushrooms

Persons

Serving Size

1 sandwich

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes

Notes

This would also work well with ciabetta bread or a peasant bread.

Ingredients

2 slices whole wheat bread
8 or nine cheese cubes, cut up, or several slices of your favorite cheeses
spinach leaves, washed and dried
2 or 3 button mushrooms, sliced
canola or olive oil

Instructions

Heat the oil in a small saucepan. Once that's hot, saute the mushrooms until they lose their liquid and turn slightly brown.
Add the spinach and cook for a minute, until the spinach wilts. Remove the vegetables and set them aside.
Put the cheese between the slices of bread and cook for a minute or two on low-medium heat. Watch it carefully so it doesn't burn. When the cheese starts to melt a bit, turn the sandwich over.
Remove the top slice of bread, add the spinach and mushroom mixture, and then replace the bread. Add more oil if necessary. Let it cook for a minute or two until the rest of the cheese melts and the bottom of the sandwich is golden brown.

Tags

cheese,

easy recipes for one person,

lunch for one person,

quick lunch,

sandwich

https://singleservingchef.com/three-cheese-grilled-cheese-sandwich/

Three Cheese Grilled Cheese Sandwich Substitutions and Variations

use olive oil instead of canola oil, or a mixture of butter and oil
swap the three cheeses for mozzarella and replace the spinach with eggplant (this would work even better with ciabetta instead of whole wheat)

More Sandwich Recipes

Chicken Caprese Salad Panini Sandwich

Transform a side dish into lunch by adding a few ingredients. The result is crisp, golden-brown, gooey and delicious.

Bacon Spinach Tomato Aioli Sandwich Recipe

The BLT with a twist. Skip the lettuce, make it spinach instead, and use aioli instead of ordinary mayo.

Vegetarian Eggplant Sandwich for One Person

Another upcycled side dish. This time it’s Israeli salad, plus creamy eggplant, and smooth garlicky hummus. All wrapped up in a pita.

Strawberry Balsamic Grilled Cheese Sandwich

Tangy vinegar and sweet berries take this childhood favorite to a whole new level. The combination adds complexity and depth to a simple sandwich.

Easy Italian Wedding Soup

I’m not Italian, so don’t hit me if this easy Italian wedding soup recipe isn’t authentic. It is, however, quick and satisfying.

There are plenty of recipes out there that require over an hour to make and a long list of ingredients. Sure there are times when I’m perfectly happy to spend an hour or more making soup, but there are other times when I’m hungry and I don’t want to wait!

This soup recipe goes from start to finish in about fifteen minutes. It hardly even requires cooking at all. Just dump, pour, and heat and you’ve got a fast, easy soup. It’s great when you don’t feel like fussing.

Besides, something about soup is just comforting, especially on a chilly day.

All you need are a few simple ingredients: meatballs (frozen are fine, or make them ahead), chicken broth, a can of white kidney (cannellini) beans, parmesan cheese and some spinach.

Easy Italian Wedding Soup

April 27, 2015

by Jodi

Cuisine Italian

Category Fifteen Minute Meals

Easy Italian Wedding Soup

Persons

Serving Size

1 bowl

Prep Time

2 minutes

Cook Time

10 minutes

Total Time

12 minutes

Ingredients

1 1/2 C chicken broth
4-5 frozen meatballs (try Trader Joe's mini meatballs)
1/4 C canned white beans (optional)
1/2 C spinach
parmesan cheese

Instructions

Add broth to saucepan and bring to a boil.
Drop in the meatballs (straight from the bag), the beans (if using), and the spinach. Lower heat and simmer about 8-10 minutes, until meatballs are heated through.
Season with salt and pepper and sprinkle with parmesan cheese.

Tags

beef,

easy recipes for one person,

lunch for one person,

meatballs,

quick lunch,

quick recipes one person,

small batch soup

https://singleservingchef.com/easy-italian-wedding-soup/

I had some chopped beef to use up the day I made the soup, so I whipped up a few meatballs with some onion, garlic, bread crumbs, egg, and oregano. You can use pre-made or purchased frozen ones if you like, it will turn out just fine! If you do buy meatballs, I recommend the Trader Joe’s party meatballs.

Also, there was a bit of cabbage left in the fridge, too little to do much of anything with, so I added that in too for some extra vitamins.

Substitutions and Variations for Easy Italian Wedding Soup

Use chicken to make your meatballs
Add some cooked sausage
Saute some garlic and add that to the soup
Use garbanzo beans instead of white kidney beans

More Soup Recipes

Spicy Beef Noodle Soup for One

This garlicky, spicy beef noodle soup only takes a few minutes to prepare. The garlic fights germs, the steam eases congestion, and it’s just plain comforting on a cold day.

Easy Ham and Lentil Soup for One Person