Recipes for ONE

[Jerseyan]

So many recipes I see are for six or eight servings. I am one person. Just me. There's a limit to how many days in a row I can eat the same thing if I cook a recipe with six or eight servings... and not all recipes can be frozen.

I could really use some induction-friendly recipes for individual sized portions or, at most, enough for two servings (eat one now, save one for tomorrow or the next day).

[not2late]

Originally Posted by Jerseyan

So many recipes I see are for six or eight servings. I am one person. Just me. There's a limit to how many days in a row I can eat the same thing if I cook a recipe with six or eight servings... and not all recipes can be frozen.

I could really use some induction-friendly recipes for individual sized portions or, at most, enough for two servings (eat one now, save one for tomorrow or the next day).

If I want one or two servings from a recipe, I simply cut the recipe by that amount. for example if a recipe makes 4 servings and I want 2, I decrease the ingredients by half.

[JulieB]

I do the same - here's a copy of Linda's Salsa chicken, which she doesn't recommend freezing, and I modified to make 2 servings (original was 4). I did exactly what Megs suggests, cut each of the ingredients in half...

SALSA CHICKEN, halved for 2 (Linda’s Lo-Carb) Do not freeze
2 boneless chicken breasts
1 teaspoon Seasoning for Tacos
1/2 cup salsa
1/4 cup sour cream
2 ounces Monterey jack cheese, shredded
Chopped green onions, for garnish, optional

Sprinkle both sides of the chicken with taco seasoning. Pan fry or grill the chicken. Place in a greased baking pan. Mix the salsa and sour cream; pour over the chicken. Bake at 350º for 20 minutes. Top with the cheese and bake until cheese melts. Sprinkle the green onions over the top, if using.

[not2late]

Originally Posted by JulieB

I do the same - here's a copy of Linda's Salsa chicken, which she doesn't recommend freezing, and I modified to make 2 servings (original was 4). I did exactly what Megs suggests, cut each of the ingredients in half...

SALSA CHICKEN, halved for 2 (Linda’s Lo-Carb) Do not freeze
2 boneless chicken breasts
1 teaspoon Seasoning for Tacos
1/2 cup salsa
1/4 cup sour cream
2 ounces Monterey jack cheese, shredded
Chopped green onions, for garnish, optional

Sprinkle both sides of the chicken with taco seasoning. Pan fry or grill the chicken. Place in a greased baking pan. Mix the salsa and sour cream; pour over the chicken. Bake at 350º for 20 minutes. Top with the cheese and bake until cheese melts. Sprinkle the green onions over the top, if using.

Actually that recipe can be frozen. Prepare it as directed, but don't bake it. Freeze it instead. then when you want to eat it, put it in an oven proof dish and bake it.....that's how they do frozen tv dinners.

[JulieB]

Thanks - its one of our favorites

[Jerseyan]

Originally Posted by JulieB

I modified to make 2 servings (original was 4)

I can manage that, but it's recipes where the original serves 6 or 8 that give me problems. I tried one tonight where I was cutting it by two-thirds, and even then without FitDay I'd have never known if I had too much or too little in each serving.

[JulieB]

Originally Posted by Jerseyan

I can manage that, but it's recipes where the original serves 6 or 8 that give me problems. I tried one tonight where I was cutting it by two-thirds, and even then without FitDay I'd have never known if I had too much or too little in each serving.

If the recipe makes 8 servings, and you want 2 servings - divide the ingredients by 4. That makes 2 servings with the same counts as the original recipe.

If the recipe makes 6 servings, and you want 2 servings - divide the ingredients by 3. That makes 2 servings with the same counts as the original recipe.

I'm sorry, maybe I don't understand the question?

[Jerseyan]

Originally Posted by JulieB

I'm sorry, maybe I don't understand the question?

I understand the math. I don't understand how to get 1/6th of 1/8th of a tablespoon or 1/8th of 1/4th of a cup...

[not2late]

Originally Posted by Jerseyan

I understand the math. I don't understand how to get 1/6th of 1/8th of a tablespoon or 1/8th of 1/4th of a cup...

You need to get a set of measuring spoons and measuring cups. In the low carb cooking lessons forum there is a thread with pictures of these things. You can buy them in grocery stores or dollar stores.

Measuring cups come in 2 ways: the "dry" measure (which you use to measure non-liquid ingredients) and the liquid measure (which you use to measure liquid ingredients.) "Dry" measuring cups come in sets containing a 1 cup, 1/2 cup, 1/3 cup, 1/4 cup and, occasionally, a 1/8 cup measure. If the set doesn't have a 1/8 cup measure, no worries 1/8 cup equals 2 tablespoons.

The "liquid" measuring cup comes in 1, 2, 4 or 8 cup measures. Each is then further divided into smaller amounts.

About the tablespoon....there are 3 teaspoons in 1 tablespoon. So 1/6 of a tablespoon is 1/2 teaspoon. 1/8 tablespoon is about alittle less than 1/4 teaspoon.

But check the thread in the cooking lessons forum about measuring so you can see the pictures.

[JulieB]

Originally Posted by Jerseyan

I understand the math. I don't understand how to get 1/6th of 1/8th of a tablespoon or 1/8th of 1/4th of a cup...

OH - gottcha Pardon my denseness...this is WAY easier in the metric world


1 Tablespoon = 3 Teaspoons
1 Cup = 16 Tablespoons (1/2c=8tbsp, 1/4c=4tbsp...)
anything under 1/8tsp turns into a "dash" (in my books)

so for your example: 1/8th of 1/4th of a cup... since 1/4c = 4tbsp, 1/8 of 4 tbsp = 4/8 tbsp = 1/2tbsp...good thing you only have to do this once for each recipe If you google 'convert cup to tablespoon' you will get a converter site...but you still have to do some of the math yourself 1/8 * 1/4 = 1/32. 1 divided by 32 = .03ish. When I put that (0.03) into the converter, I get .48tbsp (1/2 tbsp)

You could also enter the recipe into an analyzer such as the one at nutritiondata.com and get it to show you the ingredients for one serving (kinda convoluted, but it can be done)