Category: Recipes for Two


Found this on Yummly and is it ever good

Ingredients

  • 2 eggs, small to medium size
  • 1 ripe avocado
  • 2 slices bacon, diced (optional)
  • 1 green onion, diced
  • Unprocessed salt and pepper to taste

Instructions

  1. Heat the oven to 350 degrees. Slice the avocado in half.
  2. If necessary, scoop out each avocado hollow so it’s about the size of the egg. Oh, and eat the scoopings! Place the avocados in a baking dish so they’re level, stable, and they don’t tip.
  3. Break two eggs carefully into the hollows. Suggest you poke the yolks with a knife to break them, so the egg will cook faster and more evenly.
  4. Bake until whites are set and yolks are still runny, about 10 to 12 minutes. If you prefer a hard cooked egg, bake about 15 -20 minutes. If your eggs or avocado are chilled, allow for a longer baking time.
  5. Fry 2 slices of chopped bacon, if using.
  6. Remove from oven. Garnish with green onion and bacon, if using. Enjoy

Grilled veggies so healthy and tasty…..grill any amount you want for just two or more

Aluminum foil 2 sheets

Asparagus (clean and snip hard ends)

Salt/Pepper

Crushed large clove of garlic

Buttered Pam Spray

Parmesan Cheese

Place asparagus (what ever amount suits your needs for one, two or more) on a sheet of aluminum foil

Spray asparagus with buttered Pam

season with even spread of fresh garlic, salt and pepper (to taste) , and sprinkle with Parmesan Cheese, cover with other sheet, flip and do same for other side of asparagus…cook until you can pierce with fork…we let ours get wee bit charred, but it is your choice….usually takes about 15 minutes or less to cook.

Serve with your other sides and main dish

 

 

 

 

 

 

 (Makes two servings; recipe created by Kalyn. You could make more than two servings, but the more you increase the amounts the trickier it will be to get everything timed right so the egg whites are firm and the yolks are still soft.)

Ingredients:
8 thick asparagus spears, cut on the diagonal into bite-sized pieces
4 eggs, room temperature
2 tsp. olive oil
salt and fresh-ground black pepper to taste
2 T fresh grated parmesan cheese

Instructions:
Preheat the oven to 400F/200C and spray two gratin dishes with non-stick spray or olive oil. Break each egg into a small dish and let eggs come to room temperature while you roast the asparagus. (Starting with the eggs at room temperature is VERY important.)

Cut off the few inches of tough woody part at the bottom of each asparagus spear and discard. Cut the rest of each piece of asparagus on the diagonal into short pieces slightly less than 2 inches long. Put half the asparagus pieces into each gratin dish and put dishes into the oven to roast the asparagus, setting a timer for 10 minutes.

When the timer goes off after ten minutes, remove gratin dishes from the oven one at a time and carefully slide two eggs over the asparagus in each dish. Put back in the oven and set the timer for 5 minutes.

After 5 minutes (or when the egg white is starting to barely look set), remove gratin dishes one at a time again and sprinkle each with a tablespoon of coarsely-grated Parmesan. Put dishes back in the oven and cook 3 minutes, or until the white is set, the cheese is slightly melted, and the yolk is still soft then you touch it with your finger.

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Ingredients:

1  small eggplant

2 cups Panko bread crumbs

1 tablespoon  Dried chili pepper flakes

1 teaspoon of granulated garlic

1 teaspoon kosher salt

1 tablespoon of Dried Parmesan or Romano mixed cheese

1  cup of olive oil

 

Wash eggplant thoroughly and cut off stem and bottom of eggplant

Mix panko crumbs, garlic, salt, parmesan cheese in a bowl and set aside

Slice the eggplant into thin slices about 1/4 inch  (it is personal choice to peel  the eggplant, I leave skin on mine)

Brush on olive oil thoroughly on both sides.

Place one slice at time in the crumb mixture, pressing down then flipping and press down other side  until crumbs stick, place into pyrex dish that has been sprayed with olive oil

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Sprinkle on chili pepper flakes to desired amount

Bake at 325 for approximately 30 minutes, don’t bake too long or on high heat as the cheese/crumb mixture can burn.   After 20 minutes poke with fork and if it passes thru it is done.

Serve with fresh garlic bread and Cesar salad….

Serves two

 

 

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Photos by Gresilda McDermott

Serves 2 people

1 medium eggplant sliced in four thick pieces (almost 1/2 inch thick)

2 cups self rising flour

1 tablespoon tumeric powder

1/4 teaspoon chili powder

2 beaten eggs

1/4 cup olive oil

1> Clean eggplant into 4 pieces  and leave skin on.

2> Put into beaten eggs and let sit in refrigerator for about 30 minutes, turn after 15 so other side gets saturated

3> In zip lock plastic 1 quart bag, put the flour, tumeric, chili powder, salt and shake till all is mixed.

4> Add eggplant one at a time, shake until coated, place on plate to dry for about five minutes, then dip again in egg wash and again shake in flour mixture then put on plate ..gives good stick to coating

5> Heat pan until olive oil is just hot (do not over heat or it will burn and be bitter)

6>  Place eggplant in pan and let cook (about medium high)  for about 5 minutes, then turn to cook on other side about 5 minutes

7>  Cover with lid and turn to low and let cook 10 more minutes.

8>  Done when fork pierces easily, place on paper towel to drain oil

Serve with side of fresh steamed corn and garden sliced tomatoes.

Copyright © 2012

Dorothy McDermott

All Rights Reserved.

Serves 2

Ingredients:

2 multi-grain muffins (I like the Thomas brand of Lite multigrain muffins)
1/4 cup grated low fat mozzarella cheese
1/4 cup grated fresh Parmesan cheese
1 tablespoon chopped  fresh cinnamon basil
1 medium fresh tomato (cored)
1 fresh sweet banana pepper (core, remove seeds and ribs then chop into medium pieces)
fresh leek (about 2 tablespoon after chopping)
3 fresh garlic cloves (elephant garlic)
2 tablespoons of olive oil

In small blender mix the fresh tomato, leeks, banana pepper, garlic and olive oil.
Mix together the two types of cheeses in a bowl

Spread the blender mix on each split muffin (will be total of 4 pieces)
Spread the cheeses on all pieces and save just enough to finish the top after adding the basil.
Sprinkle cinnamon basil on top
Add remaining cheese on top of basil
Bake on cookie sheet in oven at preheated 325 degree oven for approximately  15 minutess

Slow-Cooked Beef with Carrots and Cabbage
              8 ounces boneless beef chuck pot roast
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • Nonstick cooking spray
  • 3 medium carrots, cut into 2-inch pieces
  • 2 small garlic cloves, minced
  • 1/3 cup lower-sodium beef broth
  • 2 cups coarsely shredded cabbage

1. Trim fat from meat. In a small bowl, combine oregano, cumin, paprika, pepper, and salt. Sprinkle mixture evenly over meat; rub in with your fingers. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cook on all sides until browned.

2. Meanwhile, in a 1 1/2- or 2-quart slow cooker, combine carrots and garlic. Pour broth over carrots. Top with meat.

3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.

4. If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Add cabbage. Cover and cook for 30 minutes more. Using a slotted spoon, transfer cabbage, meat, and carrots to a serving platter.

For larger servings just increase the quantities, if you do not like these types of peppers then use your favorite kind..experiment

1 medium eggplant
2 fresh garden tomatoes
3 fresh garden jalapenos (they are little heated even though small in size)
2 fresh garden mexican green pepper (these  are large and have flavor but not hot)
4 smashed cloves of garlic
1/4 teaspoon sugar
1 cup unseasoned plain breadcrumbs
1 cup fresh shredded Cheese (I use Cabot  Vermont 50% reduced fat sharp cheddar white cheese)
1/2 cup shredded mozzarella
1/2 cup grated Parmesan  (fine grated from jar or do your own fresh)
Fresh basil (I use cinnamon basil from the garden…..usually 6 or 7 large leaves…use any type basil you choose)
Salt
Flour (I use whole wheat 1/2 cup placed in plastic sandwich bag)

Preheat oven to 350 degrees
Spray baking dish with oil (your choice, I use olive oil) lightly  I use a 1 1/2 quart pyrx
Wash eggplant , cut off stem and bottom….I choose to keep my skin on but most people will peel and that is your choice.
Cut eggplant into bite size pieces then put into bag of whole wheat flour and shake well.
Small blender put two fresh tomatoes (peeled and cored first),…….garlic cloves, sugar….blend
Place eggplant in baking dish
Chop basil into small pieces
Trim all fresh peppers split, pull out ribs and seeds, wash, cut in slivers and set aside
Pour blended tomato mixture over eggplant…sharing dab on each piece.
Salt the entire dish to taste…..do not over salt
Place chopped basil all over top of eggplant
Shake or place Parmesan over the top of eggplant
Sprinkle the plain breadcrumbs over the top of eggplant
Place Jalapenos over eggplant…making sure one piece at either end and across center
Place Mexican green pepper strips over eggplant.

Bake in oven for 30 minutes at 350 degrees
Pull out of oven
Reduce oven temp to 250 degrees
Spread the sharp cheddar cheese over eggplant, followed by the mozzarella
Put back into over with the reduced temperature, let back for  10 to 12 minutes.
Turn off oven
Set table with side salads,  warm Italian bread
Remove from oven
Place on trivets or hot pads on table
Serve  and eat….

Ingredients

  • 2 tablespoons unsalted butter (or coconut oil)
  • 1/2 onion, finely chopped
  • 1 garlic cloves, finely chopped
  • 2 boneless chicken breast halves
  • Salt and pepper
  • 2 cups canned low-sodium chicken broth
  • (I save broth from previous baked chickens, chill, remove fat as it rises to top, then freeze broth & use in recipes
  • 1  teaspoon lemon juice
  • 1 cup brown rice
  • lemon basil leaves (about 6)

Preparation

Saute garlic, onion and celery in skillet with your coconut oil or butter…set aside.

Mix chicken broth and lemon juice together, put into slow cooker, add sauteed garlic, onion, celery..then  add rice, then chicken breasts and place basil leaves on top of breasts, cook on low the night before (around 11:00)(approximately 7-8 hours) then upon waking remove lid and flip the breasts over replace lid  then  turn slow cooker to “warm” and it is ready for nice noon meal…serve with fresh salad and garlic bread….

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