Cooking for Two

With wedding season underway, many people may find themselves now having to cook for one instead of two.

Although cereal may be a viable dinner option for a single male or female, it may not cut it when a woman or man finds themselves sitting across the dinner table from a hungry spouse.

Debbie Harman, author of Cooking for Two, says that cooking for a spouse can be a bit of an adventure, but doesn’t have to be time consuming, and meals for two people can stay within a newlywed budget.

Harman has some cooking advice for brides and grooms, such as taking a few months to find out what kind of budget you will need as a couple and sticking to the food budget once it is set.

“Plan a weekly menu using the advertised sales from your local grocers and using seasonal produce like squash, tomatoes and apples,” she says. “Plan soups and casseroles for a few meals each week, but make sure you have one nice meal every week too.”

Harman also recommends that only one spouse go on the grocery shopping trip, as many times couples end up spending more on groceries when two opinions come in to play on what to buy. She also says that although shopping sales is a great way for couples to stay on their food budgets, they need to be careful when they encounter sales on products at the grocery store. People should only buy what they will use and they also need to read the expiration dates as many stores have sales on items that will expire soon, Harman says.

Overall, Harman thinks cooking should be something couples should enjoy and something that they can look forward to doing together.

“The reason we eat is to give our bodies the nutrients they need. Couples will be healthier and happier if they prepare nutritious meals together,” she says.

RECIPES FROM COOKNG FOR TWO:

Best-Ever Waffles

1 cup all-purpose flour

‘¼ cup sugar

2 tsp. baking powder

‘½ tsp. salt

‘¼ cup oil

1 egg

1 cup milk

‘½ tsp. vanilla

Heat waffle iron. Sift dry ingredients together and blend liquid ingredients together. Stir dry ingredients into liquid just until moist. Pour into greased hot waffle iron and close. Cook for 2-3 minutes, or until waffle is golden.

Quick-N-Easy Cheesy Enchiladas

4-6 yellow corn tortillas

1 small can enchilada sauce

‘½ cup grated cheddar cheese

finely cut lettuce

sour cream

black olives (optional)

Spread cheese down center of tortillas. Roll tortillas and place in casserole dish. Pour enchilada sauce on top. Sprinkle with remaining cheese. Bake at 350 for 30 minutes or microwave on high 6-7 minutes. Serve on a bed of shredded lettuce and top with a dollop of sour cream and a black olive.

Grilled Chicken Wraps

1 boneless chicken breast

1/3 cup diced green pepper

‘¼ cup diced onion

1 tomato, chopped

2 Tbsp. fajita seasoning

‘½ cup grated cheese

sour cream

salsa

Cut chicken into 1″ strips. In a skillet, sauté peppers and onions in 1 tsp. oil until tender. Remove from skillet. Cook chicken in 1 tsp. hot oil until outside becomes white. Reduce heat. Add fajita seasoning and ‘¼ cup of water. Cover and simmer 15 minutes. Return vegetables to skillet. Add tomatoes and warm through. Warm tortillas. Wrap with fajita mix, cheese, sour cream and salsa.

Chili-Chip Casserole

1 cup chili con carne

‘¼ cup salsa

‘¼ cup sour cream

‘¼ cup chopped olives

‘½ cup whole kernel corn

‘½ cup grated cheese

20 corn tortilla chips

Mix all ingredients together in a casserole dish. Bake at 350 for 20 minutes.

Pumpkin Chocolate Chip Cookies

1 ‘½ cups flour

1 tsp. baking powder

‘½ tsp. baking soda

‘¼ tsp. salt

‘½ tsp. cinnamon

‘¼ tsp. ginger

‘¼ tsp ground gloves

‘½ cup sugar

‘¼ cup brown sugar

1/3 cup oil

‘½ cup pumpkin

2 eggs, well-beaten

‘½ cup chocolate chips

Sift dry ingredients together. Blend pumpkin, sugar, oil and eggs together. Stir dry ingredients into pumpkin mix. Add chocolate chips and stir well. Drop onto greased cookie sheet. Bake at 375 for 12-15 minutes.