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]

Re: Recipes for ONE

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]

Re: Recipes for ONE

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]

Re: Recipes for ONE

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]

Re: Recipes for ONE

Thanks - its one of our favorites

[Jerseyan]

Re: Recipes for ONE

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]

Re: Recipes for ONE

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]

Re: Recipes for ONE

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]

Re: Recipes for ONE

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]

Re: Recipes for ONE

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)

[Jerseyan]

Re: Recipes for ONE

You need to get a set of measuring spoons and measuring cups.

I own all that. I can follow a recipe, measuring things out, with no problem. But remembering, for example, that there are three teaspoons in a tablespoon, without a score card? Not very likely.

Looks like there could be a market out there for a Low Carb Cooking for One book!

[not2late]

Re: Recipes for ONE

I own all that. I can follow a recipe, measuring things out, with no problem. But remembering, for example, that there are three teaspoons in a tablespoon, without a score card? Not very likely.

Looks like there could be a market out there for a Low Carb Cooking for One book!

I'm not sure what you're asking then if you own all the measuring equipment and can figure out how to divide a recipe. Because all you would need to do is cut the recipe by half or thirds, etc. and use the measuring equipment.

Even if there was a cookbook devoted solely to single servings, you would still need to measure the ingredients.

This link has a cooking measurement equivalent that you can print and use for a quick reference.

[Jerseyan]

Re: Recipes for ONE

I'm not sure what you're asking then

I'm sorry this has turned into such a complex issue; I'll try to be more clear in the future.

Here's my question, restated:

Has anyone already figured out the reduced list of ingredients to make single servings of good induction recipes? If so, please share your ingredient list/recipe!

That way I (and others like me) wouldn't have to reinvent the wheel by trying to calculate what 1/8th of 1/4th of some measure is that then has to be converted to some other measure in order to be useful information or, perhaps, what to substitute when there's no easy way to use (say) one-eighth of an egg.

If this is clearer, then I'll repost to start a new, less complicated thread.

[not2late]

Re: Recipes for ONE

I'm sorry this has turned into such a complex issue; I'll try to be more clear in the future.

Here's my question, restated:

Has anyone already figured out the reduced list of ingredients to make single servings of good induction recipes? If so, please share your ingredient list/recipe!

That way I (and others like me) wouldn't have to reinvent the wheel by trying to calculate what 1/8th of 1/4th of some measure is that then has to be converted to some other measure in order to be useful information or, perhaps, what to substitute when there's no easy way to use (say) one-eighth of an egg.

If this is clearer, then I'll repost to start a new, less complicated thread.

I didn't include the link to the measurement equivalents. Sorry. http://www.nal.usda.gov/fnic/foodcomp/Bulletins/measurement_equivalents.html

But I don't think you'll find many recipes for one, because I think most people do what Julie and I have written---just cut the recipe in half or into thirds or make a recipe and refrigerate/freeze. There are handful of "recipes for one" like the mock danish, muffin in a minute, egg salad in a cup, the tuna melt, and the like. But majority of recipes are for 4-6 servings.

As for dividing an egg into 8ths, it can be done. But most people would just make the entire recipe rather than going through the trouble of using 1 tablespoon of egg.

Sorry if I can't be of any more help.