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Examiner
  • Finding recipes for one proves challenging

  • Today is May 1 and it will be interesting to see if spring comes at that time.



    We have had some great weather for two days but today is predicted to be very cold, which means the kitchen will feel pretty good and the oven will warm up the house once again.

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  • Today is May 1 and it will be interesting to see if spring comes at that time.
    We have had some great weather for two days but today is predicted to be very cold, which means the kitchen will feel pretty good and the oven will warm up the house once again.
    Since there is just me to eat, unless the grandkids show up, I am always looking for new, smaller recipes to try out. It is kind of fun and most of them are pretty tasty, but I keep losing weight. I feel that if I turn sideways you wouldn’t see me, or if I drank cherry soda pop I would look like a thermometer.
    I have gone down several sizes so know I have lost weight, but for some reason eating is not as much fun when you are alone. After some thought, I think that there are a lot of people who are in the same boat as I am and hope that the recipes make eating a little more enjoyable when you try them out.
    Beefy onion pie for two
    1/2 pound ground beef
    1/2 chopped small onion
    Place the above two items in a skillet. Set burner to medium heat and cook until beef is no longer pink; drain. Stir in one half of a 10 1/2-ounce can condensed French onion soup and bring to a boil. Transfer to an ungreased 9-inch deep dish pie plate; sprinkle with 3/4 cup shredded part-skim mozarella cheese. Bake at 350 degrees for 3 minutes or until the cheese is melted. Top with one 12-ounce tube of refrigerated buttermilk biscuits. Bake 15-20 minutes or until biscuits are golden brown. This makes two servings, so doubling the recipe would make enough leftovers for two. Per serving: 550 calories and 47 g carbs.
    Special omelet for one
    1/2 Tablespoon oil
    2 eggs
    1/8 cup milk
    Salt and pepper to taste
    Half an avocado, sliced
    1 to 2 green onions, diced
    1/4 cup shredded Monterey Jack cheese
    Heat oil in skillet over medium-low heat. Whisk together eggs, milk, salt and pepper in a bowl and pour into skillet. Cook until eggs are lightly brown on bottom and partially set on top. Sprinkle with remaining ingredients; carefully fold omelet in half so toppings are covered. Reduce heat to medium-low and cook about 10 minutes.
    Oatmeal apple breakfast
    1 cup water
    1/2 cup long-cooking oats, uncooked
    1/8 teaspoon salt
    2 teaspoon brown sugar, packed
    1 Tablespoon apple, peeled and diced
    1/8 teaspoon apple pie spice
    Milk or cream (optional)
    Combine water, oats and salt in a microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave on high for 2 1/2 minutes. Stir well. Top with remaining ingredients and milk or cream, if desired. Serves one.
    Page 2 of 2 - If the weather improves I will share some salads and warmer weather fare, but until that happens, I will continue to serve up oats for breakfast and recipes that warm the tummy and the heart. See you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.
     
     

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