Cooking For One Or Two: Pork,Chicken,Turkey🌞

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ROAST PORK WITH ROAST POTATOES

Apple sauce is the traditional accompaniment to roast pork

ingredients

Pork 1/2 - 1 Ib
Potatoes 2-4
Cooking fat 1oz

method

1. Calculate the cooking time - 30 minutes per 1b/450 g, plus 30 minutes.
Preheat the oven to 375°F/190°C Gas Mark 5.

2. Peel the potatoes and cut them into even-sized pieces.
Cook in salted water for 2-3 minutes, then drain into a sieve.

3. Put the pork into an ovenproof dish with the cooking fat.
Place in the preheated oven for 5-10 minutes, and when the
fat is hot add the potatoes.

4. Continue cooking until meat is tender and potatoes are nicely browned.

5. Eat some of the pork with the roast potatoes and some cooked
vegetables. - Leave the rest of the joint to cool. Wrap in clingfilm
and store in the fridge to use the following day in another recipe.

Preparation time 20 min

Cooking time (depending on weight of joint) 1 - 1 1/2 hours

From "Quick and Easy Cooking For One"
https://www.goodreads.com/book/show/3004763-cooking-for-one

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ROAST CHICKEN WITH ROAST POTATOES

ingredients

Whole chicken 2-3 Ib
Bacon rashers, or oil and herbs |
Potatoes 2-4
Cooking fat 2 oz

method

1. If the chicken was frozen, make sure that it is
completely defrosted. Calculate the cooking time -
20 minutes per 1b/450g, plus 20 minutes.

2. Preheat the oven to 400°F/200°C Gas Mark 6.

3. Place the chicken in an ovenproof dish. Either lay a
couple of bacon rashers over the breast, or brush
with oil and sprinkle with herbs.

4. Roast in the oven for the required time.

5. Put the cooking fat into another ovenproof dish
and put it into the oven to heat up.

6. Meanwhile peel the potatoes and cut them into
even-sized pieces. Bring to the boil in a saucepan
of water and simmer for 2-3 minutes. Drain the
potatoes and add them to the hot cooking fat.

7. Eat some of the chicken with the roast potatoes
and some cooked vegetables.

8. When the chicken carcass is cool, remove the rest
of the cooked chicken flesh. Wrap it in clingfilm
and store in the fridge to use the following day in
another recipe.

20 min Preparation time

1- 1 1/2 hours Cooking time (depending on size of chicken

From "Quick and Easy Cooking For One"
https://www.goodreads.com/book/show/3004763-cooking-for-one

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Cranberry-Glazed Pork Tenderloin

HEART HEALTHY
DIABETES FRIENDLY
ALLERGY FRIENDLY
GLUTEN-FREE

PREP 10 minutes
COOK 8 hours


While cranberry sauce is usually thought of as a holiday condiment,
it makes a simple and tasty glaze for meat any time of the year.
Consider serving with Whole-Grain Dinner Rolls or Fluffy Buttermilk Biscuits.

16 ounces pork tenderloin
⅛ teaspoon sea salt
Freshly ground black pepper
1 cup prepared cranberry sauce
½ cup low-sodium chicken broth
2 Belgian endives, halved
1 teaspoon extra-virgin olive oil

1. Season the pork with the salt and a few grinds of the black pepper and
put in the slow cooker. Pour the cranberry sauce and chicken broth over
the top of the tenderloin.

2. Place the endive over the pork, cut side up, and drizzle it with the olive oil.

3. Cover and cook on low for 8 hours.

COOKING TIP You can easily make your own cranberry sauce at home.
Simply combine 12 ounces fresh cranberries, 1 cup water, the zest of
1 orange, and ¼ cup granulated sugar or honey in a medium saucepan.
Cook over medium-low heat until thick and syrupy, about 10 minutes.

SUBSTITUTION TIP To ensure this recipe is Allergy Friendly and
Gluten-Free, use gluten-free low-sodium vegetable broth.

From "Healthy Slow-Cooker Cookbook for Two"
https://www.goodreads.com/book/show/29437773-healthy-slow-cooker-cookbook-for-two

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TURKEY AND ROASTED RED PEPPER MEATBALLS
GOOD FOR SCALING

PREP TIME: 15 MINUTES /
COOK TIME: 15 MINUTES

Ground turkey can be bland and boring, but these meatballs—thanks
to the red pepper and plenty of herbs and spices—are super tasty and
tender, too. This recipe makes enough for this dish and for Turkey
Meatball Soup with Swiss Chard and Dill, but you could double it to use
all the ground turkey and freeze meatballs for later use.

½ jar store-bought marinara or 1 (14.5-ounce) can tomato sauce
½ pound ground turkey
4 jarred roasted red peppers, drained, finely chopped (about ¼ cup)
1 piece bread, torn into very small pieces, or ¼ cup panko bread crumbs
1 tablespoon chopped fresh parsley
½ tablespoon garlic powder
½ tablespoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 large egg
Basil leaves, torn
Grated Parmesan cheese, for garnish

1. Heat the marinara in a 4-quart pot or deep skillet over medium heat,
while making the meatballs.

2. Combine the turkey, peppers, bread, parsley, garlic powder, onion
powder, salt, and pepper in a large bowl. Crack the egg into the bowl
and gently mix it to combine, without overmixing. Shape the mixture
into eight 2-inch balls, slightly larger than a golf ball, dropping fourof
them, one by one, into the sauce.

3. Turn the meatballs gently with a spoon to coat them with the sauce.
Cover and simmer until cooked through (or internal temperature
reaches 165ºF), 15 minutes. Serve over your favorite cooked pasta,
spaghetti squash, or just a bed of spinach. Garnish with basil and
Parmesan.

Preparation Tip:

Add more vegetables to this dish by adding
diced zucchini to the sauce while simmering the meatballs. You
could also add 2 ounces of pasta to the sauce while simmering
for a one-pot option, but add more sauce or ¼ cup water to the
pot at the beginning of cooking time.


From "30-Minute Cooking for One"
https://www.goodreads.com/en/book/show/58315150-30-minute-cooking-for-one


Cold? These oughta warm you up!

[ALBliberal]

1. Thank you! Just shared with all my kids as well.

[justaprogressive]

2. Why thank you!