quick and easy meals for 1 or 2

If you have a busy schedule and live alone or with 1 other, nice meals that are quick and easy might keep you from doing packaged or fast food. You will enjoy your meals more, eat healthier and impress your "other". I'll be posting new recipes and advice to save you from the fast food syndrom.

Baked Scallops Recipe

8-10 sea (the bigger ones) scallops
olive oil for the fry pan
1/2cup white wine
Salt
3 Tbsp butter, separated 1 ½ Tbsp and 1 1/2 Tbsp
½ medium onion, chopped fine
2 1/2 Tbsp flour
1/2 cup fine bread crumbs

Preheat oven to 400°F. drizzle a little olive oil in medium Sauté or frying pan. Medium heat. Put in the scallops. Add the wine and a pinch of salt. Bring to a boil, reduce heat to a simmer, cover and simmer for 4 minutes. No longer. Remove the scallops to a casserole baking dish or if you don’t have one of those an all metal fry pan will work. Pour off the cooking liquid to a separate container and reserve.

Heat 1 1/2 Tbsp butter in the sauté or frying pan on medium heat. Add the onions and cook until wilted, a couple minutes.
Slowly sprinkle the flour and add the cooking liquid over the butter onion mixture, whisking (if no whisk use a pancake flipper) vigorously while you do so. As soon as the sauce is thickened, add it to the scallops in the baking dish/pan. Stir carefully to get the scallops into the sauce.
Sprinkle bread crumbs over the scallops and dot with the remaining butter. Bake in the oven at 400°F until bubbly and brown, approximately 15 minutes.

Your veggie tonight is a salad of your choice. Lettuce, tomato, onions, spinach, broccoli, zucchini, anything you want with your favorite dressing. Do this while the scallops are in the oven.
Serves 2
Serve it up!!! With lemon slices, salad and the rest of the white wine!!


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quick and easy meals for 1 or 2

If you have a busy schedule and live alone or with 1 other, nice meals that are quick and easy might keep you from doing packaged or fast food. You will enjoy your meals more, eat healthier and impress your "other". I'll be posting new recipes and advice to save you from the fast food syndrom.

Chicken cutlets with tomato topping (or on the side) with baked potato chips serves 2. If it’s just you tonight, save the leftovers for a “just heat it up” meal.

This looks and sounds harder than it is. Read the whole recipe then just do it!

Use some “chicken tenders” (4-6). You can get them fresh. I like to buy these frozen and keep a bag in the freezer. On the morning that I know I’m going to use them in that nights dinner I take what I’m going to use out of the freezer and in to the fridge and they’re ready for me that evening. If I forgot, I just put them in some cold water for about 10 minutes.

Get the Baked potato chips started

I like these and they’re easy to make

Get the oven going at 400 degrees

1 large Idaho potato, scrubbed
1/3 cup extra virgin olive oil for brushing potatoes
1 tbsp. rosemary finely chopped
dried basil
garlic powder
paprika
black pepper

You can use any kind of seasonings you like. After experimenting, I like these.

Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet or spray pam or wipe olive on a regular one. Brush the potatoes with olive oil. Sprinkle ½ of the seasonings on. Bake potatoes turning once and putting the rest of the seasonings on. 10 to 15 minutes a side until as crisp as you like it.

For The Cutlets:
4-6 chicken tenders.
1 1/2 cups Progresso Italian bread crumbs or any kind of plain or seasoned that you like.
1 Egg
1 Tablespoons Olive Oil or “pam” spray

Spread the olive oil or spray "pam" in a flat casserole dish or pan large enough to hold all of the tenders. Put the breadcrumbs on a large plate.
Beat the eggs in a small bowl and dip the chicken first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
Bake in the oven for about 10 minutes until the tenders are browned on one side and turn. Cook an additional 7 to 10 minutes or until they are cooked through.

For The Tomato Topping:
1 Pint (about 2 cups) Cherry Tomatoes, Washed And Sliced In Half
1 Garlic Cloves, Peeled And Minced or sprinkle on some garlic powder
Sea Salt & Cracked Black Pepper
1 Tbsp. Cup dried Basil Or Parsley
Mix it all up in a bowl and have it ready for the chicken when it comes out of the oven.

The potatoes and the chicken should be done about the same time. Top the chicken with the tomato topping.

SERVE IT UP!!!!! With some crusty bread. I like some Merlot or Chianti with this.


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