Recipes for Singles

Chicken Parmesan

2 pounds chicken breasts, cut into strips

2 large eggs

1/2 cup Parmesan cheese

3/4 cup dried breadcrumbs

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 Tablespoon olive oil

2 cups jarred tomato sauce

1 cup shredded mozzarella cheese

Preheat oven to 400 F. 

In a medium bowl, lightly beat eggs. In another bowl, combine parmesan, breadcrumbs, salt, pepper, and garlic powder. Dip chicken strips in egg, then in breadcrumb mixture. Place on a baking sheet.

In a large skillet over medium heat, heat olive oil. Add chicken strips and brown about 3 minutes per side. 

Spread one cup tomato sauce in a 9 x 13 inch baking dish. Place chicken on top of sauce then top chicken with remaining sauce and mozzarella. Bake 10 minutes, until cheese is completely melted.

Peanut Butter Blossoms 

48 CHIPITS KISSES Milk Chocolates

1/2 cup shortening

3/4 cup Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tbsp milk

1 tsp vanilla extract

1-1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates. 

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Eggplant and Squash Veggie Lasagna

1 eggplant cut into slices

2 teaspoons olive oil    

1 1/2 cup of homemade marinara*

1/2 teaspoon of chopped fresh oregano (dry works too)

1 cup fresh basil leaves, chopped (plus additional for garnish)

1 cup (8 ounces) part-skim ricotta cheese

Cooking spray

1 (8-ounce) package precooked lasagna noodles

1 medium yellow squash, cut into slices

2 1/2 cups shredded part-skim mozzarella cheese

Salt and pepper 

*NOTE: You can skip making your own and use any store bought marinara instead

How to Make It:

Preheat oven to 350°.

Arrange eggplant slices in a single layer. Sprinkle evenly with 1/2 teaspoon salt and let stand for about 15 minutes.

Kahlúa Cappuccinos 

Total Time: 10 min

Prep Time: 5 min

1 pint(s) light coffee ice cream, slightly softened

2 tablespoon(s) milk

2 tablespoon(s) Kahlúa or other coffee-flavored liqueur

Canned whipped light cream

Coffee bean–shaped chocolate candies

You'll need two 8- to 10-oz flared glasses (see our tip for a fun way to decorate them).

Spoon ice cream into a blender. Add milk and Kahlúa; blend until smooth. Pour into glasses and top with a squirt of whipped light cream and a few candies.

Tips & Techniques

To decorate glasses, melt semisweet chocolate chips, then scrape them into a ziptop freezer bag. Snip off corner of bag and drizzle chocolate onto inside of glasses. Put glasses in the freezer for a minute or two to set chocolate

Frozen Chocolate Mousse

60g good quality dark cooking chocolate (see note), broken into pieces

60g unsalted butter, chopped

2 teaspoons orange liqueur

2 eggs, separated

pinch of salt

1 tablespoon caster sugar

cocoa powder, to serve

Lightly grease two 3/4 cup capacity ramekins or moulds.  Line base and sides with a piece of plastic wrap.  Allow plenty of overhang.

Place chocolate and butter in a heatproof, microwave-safe bowl.  Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.  Allow to cool for 5 minutes.

Add liqueur and egg yolks to chocolate mixture.  Stir until well combined.

Using an electric mixed, beat egg whites and salt in a small bowl until soft peaks form.  Add sugar and beat well.  Stir a third of egg white into chocolate mixture.  Gently fold remaining egg white into chocolate mixture.  Spoon into prepared ramekins.  Fold over excess plastic wrap to cover.  Freeze for at least 3 hours or overnight, if time permits, until firm.

Using the plastic wrap, gently ease mousse from ramekins.  Turn out onto chilled serving plates.  Dust with cocoa and serve.

Sponge Cake in a Mug

5 1/2 tbsp flour

4 tbsp Sugar

1/8 tsp baking powder

1 egg

5 tbsp milk

1tbsp canola oil

dash of salt

dash of almond extract

sweetened whipped cream

4 strawberries, diced (or other favorite berries)

In a small bow, combine the flour, sugar, baking powder, egg, milk, oil, salt, and almond extract.  Stir just until combined.

Spray 2 mugs with non-stick cooking spray.  Divide batter between the two mugs.  Bake one cake at a time.  Microwave for 1 1/2 minutes.  Microwave for 5 second intervals after that if needed until done, but no longer than 30 seconds total.  After cooked, invert onto a place and allow to cool. 

Server with sweetened whipped cream and diced strawberries. 

                                     Tandoori Chicken

2 lbs. chicken (cut into 1-inch cubes)

1 cup plain yogurt

Juice of 1 lemon

2 teaspoons curry powder

1/2 teaspoon garlic powder

1 teaspoon fresh ginger, grated

1/4 teaspoon cayenne pepper (optional)

1/4 teaspoon salt

1 Tablespoon extra-virgin olive oil

1/2 onion, thinly sliced

1/4 cup fresh cilantro, minced

2 cups cooked white rice

In a bowl, combine yogurt, lemon juice, curry powder, garlic powder, ginger, cayenne and salt. Add chicken and stir until chicken is completely coated. Transfer to a resealable plastic bag and refrigerate for at least 1 hour and up to 24 hours.

In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent and tender, about 10 minutes. Add chicken and cook about 7-8 minutes, stirring often, until completely done. 

Serve over rice and top with fresh cilantro.

                              Single Serving Microwave Custard

Yummy custard that's definitely worth the wait!

Minutes to Prepare: 2

Minutes to Cook: 30

Number of Servings: 1

Ingredients

1/3 cup egg whites, either substitute or fresh

1/3 cup nonfat or soy milk

1/2 teaspoon vanilla extract

3 packages artificial sweetener

pinch nutmeg

Directions

***Makes 1 serving***

1. In a one-cup size microwavable bowl, combine all ingredients except the nutmeg.

2. Microwave on lowest power setting for 30 minutes (for 1250W oven). Because microwave ovens vary, you may need to experiment with the time to get the custard to set up without curdling.

3. Let stand for 5 minutes.

4. Sprinkle nutmeg on top. (May be eaten warm or chilled.)

5. Enjoy!

                                          Parmesan Baked Tilapia

An easy low calorie recipe to throw together for a delicious meal!

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 1

Ingredients

4 oz. tilapia fillet (orange roughy, cod or red snapper can be substituted)

1/2 tablespoon lemon juice

1/8 cup grated parmesan cheese

1 tablespoon I Can't Believe It's Not Butter (Mediterranean Blend Light used to calculate nutrition facts), room temperature

3/4 tablespoon reduced fat or light mayonnaise

3/4 tablespoon finely chopped green onions

1/16 teaspoon seasoning salt

1/16 teaspoon dried basil

Black pepper

Dash hot pepper sauce (optional)

Directions

*Makes 1 serving*

1. Preheat oven to 350 degrees Fahrenheit.

2. Place the fillet in a buttered baking dish.

3. Brush the top with juice.

4. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.

5. Meanwhile, combine the cheese, "butter," mayonnaise, onions and seasonings in a bowl. Mix well with fork.

6. When the fish is ready, spread the top with the cheese mixture and bake until golden brown (about 5 minutes).

*Baking time will depend on the thickness of the fish you use. Watch the fish closely so that it does not overcook.

*Note: This fish can also be made in a broiler.

1. Broil 3 to 4 minutes or until almost done.

2. Add cheese and broil another 2 to 3 minutes or until browned.

                     Pear Blueberry Crisp- Individual Portion

A low calorie dessert to satisfy all of your sweets cravings!

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 1

Ingredients

- 1/2 pear, peeled and chopped

- 1/4 cup fresh or frozen blueberries

- 1 teaspoon brown sugar

- 1 packet Splenda, or another sugar substitute

- 3/4 teaspoon all-purpose flour

- 3/4 teaspoon whole wheat flour

- 1/2 tablespoon quick cooking oats

- 1/16 teaspoon ground cinnamon

- 1/2 tablespoon cold margarine (I Can't Believe It's Not Butter used to calculate nutrition facts)

Directions

*Makes 1 serving*

1. Preheat the oven

2. Place the fruit in a 6-oz. ramekin or custard cup coated with nonstick cooking spray.

3. In a bowl, combine the brown sugar, Splenda, all-purpose flour, whole wheat flour, oats and cinnamon; cut in margarine until mixture is crumbly. Sprinkle mixture over fruit.

4. Place the mixture into the oven and bake for 20-25 minutes or until the topping is golden brown.

5. Serve warm. You can also add a scoop of light ice cream on the side (not included in nutrition calculations)- Yum!

                                       Beef Stroganov

Ingredients

Clarified butter

2 medium onions, finely sliced

1 pound beef tenderloin, cut 5-inches by 1/4-inch fine strips

1 tablespoon all-purpose flour

1/4 cup tomato catsup

1/8 cup Worcestershire sauce

3/4 cup sour cream

Salt and black pepper

Directions

Place some clarified butter into a pan on high heat. Add the onions and allow to fry for 2 minutes until golden brown. Add the meat, season with salt and black pepper and allow to fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Add the catsup combined with the Worcestershire sauce and then stir in the sour cream. Allow the Stroganov to simmer for 4 minutes. Serve accompanied with French fried potatoes or broad noodles, if desired.

                              Yogurt and Fruit Dessert Cup

Ingredients

1 single-serve cup fruit flavored custard style low fat yogurt

1/4 cup granola or Grape Nuts

1 cup cut fruit from in store service deli

Directions

Layer custard style fruit yogurt with granola or Grape nuts and chunks of cut fruit. The fruit costs more cut than fresh, but when your cooking for 1, whole pineapple and melon can be daunting. Here, it's worth the extra cost to treat your body to some fresh fruit.