In a snack-size Zip-lock bag place 1/2 cup instant oatmeal, 1/8 cup raisins, 2 tablespoons chopped walnuts, seal the bag. Prepare as many as you wish and take to work (keeps well in desk drawer). Empty the bag into a cup or mug, add 1/2 cup hot water, stir well and have a satisfying meal or snack for under 300 calories and less than $1.00.
The fact that I can plant a seed and it becomes a flower, share a bit of knowledge and it becomes another's, smile at someone and receive a smile in return, are to me continual spiritual exercises.
When I was single I often made things that would freeze well at the regular quantity and then froze them so I could just take them out and have them again. It kept me from having to eat leftovers for days, gave me a variety, and kept me from eating out so much.
Don't make someone a priority when your not even one of their options....
When you feel like giving up remember why you held on so long in the first place.
Single serving recipes are easy to make for more & still not have leftovers........unless you choose to have. Since I live alone, I try to find single serving recipes that I like. I usually make two servings & save one of them for the next day. I will share a couple of them now in case you're interested & will share more later. I hope you will also share some 1-2 serving recipes.
GRILLED CHICKEN PARMESAN
5 oz. chicken breast 2 T. marinara sauce 1 oz. part-skim shredded mozzarella cheese
Grill or saute chicken breast in a pay sprayed with nonstick cooking spray over medium heat until cooked through.
Top the cooked chicken breast with marinara sauce & cheese. Broil until hot & bubbly or microwave for 30 seconds to melt cheese.
Makes one serving.
6 oz. boneless skinless chicken breast, cut into thin strips 3 T. low-sodium teriyaki sauce 1 clove garlic, minced or 1/2 t. garlic powder 1/2 t. ground ginger black pepper 1/2 c. red bell pepper, cut into thin strips 1/2 c. snow peas, cut into thin strips 1 c. broccoli, cut into small, equal size pieces
Combine teriyaki sauce, garlic, ginger & black pper in small bowl.
Add chicken strips to bowl & combine thoroughly with marinade. Refrigerate for at least 30 minutes or overnight.
Heat small saute pan coated with nonstick spray over medium heat. Add chicken & marinade to pan & cook thoroughly, until chicken is no longer pink. Add vegetables, cover pan & let cook for approx. 7 minutes.
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