quick and easy meals for 1 or 2


 Teriyaki chicken  serves 2 But if you want to make more it goes good in the freezer in zip locs

You have to start the marinade before you leave for work or school. You can put the chicken in the zip loc frozen. it’ll be ok when you come home.

2 Boneless chicken breasts

2 cup white rice cooked

1 tablespoon sesame seeds

--MARINADE--

1 1/2 tablespoon brown sugar

1 tablespoon ginger minced

1/3 cup red wine

1/3 cup vegetable oil

1/3 cup soy sauce

PREPARATION

Combine the soy sauce, brown sugar, ginger, sherry, and vegetable oil in the marinade.

Put chicken and marinade in ziploc bag and marinate for at least 3 hours.

Grill over medium heat until cooked through; about 20 minutes. Slice on a diagonal bias and serve over cooked white rice. Top with sesame seed

Just a Japanese twist on quick and easy.

          SERVE IT UP!! With some Saki or beer or wine.

quick and easy meals for 1 or 2


Veal piccata,, this is so easy and you will look like a chef!

• 6 Veal (or chicken) pieces pounded thin. I've done it with chicken tenders
• 1/2 cup flour
• 6 tablespoon butter
• 12 mushrooms
• 2 tablespoon Fresh parsley chopped or 1 tbsp dried
• 1 lemon sliced
• 1 for juiced
• 1/2 cup white wine

Slice mushrooms length-wise. Pound the scallops or chicken until thin and even. Salt and pepper scallops and drop one at a time into a bag with the flour. Shake until lightly coated. Melt 3 tablespoons of butter in skillet over medium heat. As soon as butter begins to melt, add the mushrooms and teaspoon of the lemon juice. Once mushrooms are wilted, pour entire contents into a shallow bowl and wipe skillet. Place skillet back on the burner to re-heat. Once skillet is hot, add the remaining three tablespoons of butter. Quickly cook the scallops or chicken until they are brown only at the edges. Remove to a serving platter. Add the wine or vermouth and stir, being sure to incorporate the pan drippings. Return the mushroom and lemon juice mixture to the skillet and allow to simmer for a minute or two, then pour over the meat. Garnish with lemon slices and parsley.

SERVE IT UP!! with some pasta, crusty bread and the rest of that wine!

quick and easy meals for 1 or 2

Spaghetti Alla Carbonara

It's quick and easy

serves 6,,it will keep in the zip locks in the freezer for a nuke no brainer

4 ounce(s) slab bacon or pancetta, diced in 1/4-inch pieces pancetta is better if you can get it. If not bacon works good.
2 or 3 garlic cloves (optional)
2 swirls of olive oil
3  large eggs
1/4 cup(s) Italian parsley, chopped or 1 1/2 Tbsp. dried
1/4 teaspoon salt 
1/2 teaspoon red pepper flakes
1 pound dried spaghetti or linguine or fettucini  
1/2 cup grated Parmesan


Bring a large pot of salted water to a boil




Cook bacon or pancetta in oil in a large, deep skillet over medium heat until golden brown and most of the fat has been rendered, about 8 to 10 minutes, then remove skillet from heat. some times I put a couple of cloves of garlic chopped up into the bacon stuff just for 1 min. or 2 before I take it off.


In a medium bowl, whisk eggs, parsley, salt, and red pepper flakes until combined


Put the pasta in the boiling water and cook until al dente (tender yet still firm to the bite). Drain pasta, holding back about a cup of the cooking water


Add hot spaghetti to bacon mixture in skillet and toss well over medium-low heat until pasta is coated. Add egg mixture and a little of the cooking water; toss gently until spaghetti looks creamy. Add cheese and toss to combine. 


SERVE IT UP!! with some good chianti, bread and some salad

quick and easy meals for 1 or 2


Quick shrimp with white wine

• 1 pound shrimp peeled and deveined
• 2 swirls of olive oil
• 4 cloves garlic chopped
• 1/4 - 1/2 cup white wine
• 2 Tbsp chopped fresh or 1 Tbsp dried
• 1 tsp salt
• 1/4 tsp black pepper

Peel and devein the shrimp.

Put oil, garlic and shrimp in a pan and sautee for 3 minutes or until they turn pink

 Turn shrimp over and cook the other side 'til pink

Add the wine and cook til shrimp are cooked through. Do not overcook.

Sprinkle with parsley, salt and pepper to taste.

Serve over some linguine or fettucine cooked al dente.

SERVE IT UP !! with the rest of the wine, some crusty Italian bread and some salad.

you know what to do with the extra,,,,zip lock bags ,,freezer