Cooking for a Few

Menu One:
Breakfast in a Blender -  pair it with a muffin, like our Spiced Applesauce Muffins

Menu Two:
Fruit and Chia Smoothie
Orange Date Muffins

Menu Three:
Honey and Ginger Tomato Salad
Easy Asian Chicken

Menu Four:
Chicken Sate with Peanut Sauce
Simple Coconut Rice (use the leftover rice the next day with another dish)

Menu Five:
Enlightened Fettuccine Alfredo
Southwestern Caesar Salad (use the leftovers for lunch or dinner the next day)

Menu Six:
Grilled Steak with Blue Cheese Cream
Baked potatoes

Menu Seven:
Lemon Chicken with Capers
Broccoli and Pepper Stir-Fry

Menu Eight:
Lemon Herb Grilled Steak
Grilled Herbed Asparagus

Menu Nine:
Mediterranean Chicken Salad
Herb Focaccia Bread or fresh rolls

Menu Ten:
One Pot Tortellini Dinner
Bistro Bread or store bought garlic bread (freeze half the loaf for another time)

Menu Eleven:
Pork lettuce Wraps with Peach Salsa
Cucumber and Snow Pea Salad

Menu Twelve:
Southwestern Quesadillas
Corn and Tomato Salad

Menu Thirteen:
Spicy Lemon Garlic Prawns
Pasta Salad with Lemon and Tomatoes (combine both dishes as a leftover the next day)

Menu Fourteen:
Spicy Texas Steak
Greens with Light Creamy Caesar Dressing

Menu Fifteen:
Small Batch Chili
Biscuits Supreme (freeze leftover biscuits for another day)

Menu Sixteen:
One Pot Tortellini Dinner
Mediterranean Tomato Salad


Last updated on January 18, 2019