Today I commence a little project I came up with called Single Serving Sunday, where I will share recipes that serve just one. Being a grad student, living alone and being a food blogger is an interesting mix sometimes when it comes to cooking and baking. I don’t have a very large budget, I prefer to not eat the same thing for an entire week, and yet I like to make things that the general public can relate to on my blog. As a result of this combination, I scale a lot of recipes from their original sources in half when I make and post them on my blog. But sometimes I need a recipe that just serves one, and certainly there are other people out there just like me.
Sometimes I will share recipes that make two servings for those of us that like leftovers for lunch or dinner the next day. The plan is to keep these recipes simple for one and occasionally two servings. The biggest challenge is going to be tackling the problem with single servings, which is the inevitability of having leftover ingredients. In those situations I will offer suggestions on what to do with what remains, or offer a post the following Sunday using the leftovers. If any other bloggers feel like joining me in this adventure feel free to do so!
Today’s breakfast taco does have some leftover ingredients, and I can already hear you asking “But what am I supposed to do with the remaining 3/4 avocado and corn tortillas?” For the avocado you could whip up a simple guacamole, or you could make these for breakfast another day. I actually did make these two days in a row because I enjoyed them so much and then used the remaining 1/2 in a pasta dish that I will share next Sunday. As for the corn tortillas, they keep in the fridge for a long time but you could also make baked tortilla chips to go with that guacamole ;-). Or have friends over for a taco night dinner!
Do you have any single serving ideas, suggestions or requests? Please share! I may even get a fancy button if this project is a hit.
Two years ago: Penne with Eggplant and Pine Nut Crunch
BACON, EGG AND AVOCADO TACO
Serves 1
Ingredients:
2 slices turkey bacon
1 egg
1/4 avocado, sliced
1 6-inch white corn tortilla, warmed
Directions:
- In a frying pan over medium heat, fry the bacon to desired doneness. Drain on paper towel, and crumble.
- In the same frying pan, fry the egg until the yolk is set. Season with salt and pepper if desired.
- Assemble the taco by layering egg and avocado slices on the warm tortilla, and top with crumbled bacon. Fold and enjoy!
Source: Adapted slightly from Fitness, January 2013.
6 comments
Hey Erin!
I also am on a low budget and have had the experience of feeding one or two people. I love your idea to start this discussion!
For “one serving size meals,” I’ve made Vegetable Soup with ramen and a handful or two of frozen veggies (see recipe on my blog). My husband likes to add cooked egg to Ramen (without the veggies, ha ;) ). I’ve also enjoyed a breakfast taco but usually with scrambled eggs and cheese on a flour tortilla.
Pasta and sauce is super easy to make in small quantities and quick as well. One can select the amount of noodles he or she needs and perhaps freeze the rest of the sauce (if it’s a larger can/jar) if it won’t be used in the next few weeks (though store-bought sauce surprisingly lasts a while!).
Smoothies can be made in one/two serving quantities. Most of the ingredients can also be frozen for use later.
I’ve seen recipes on Pinterest for “one serving” brownies and cookies in a cup. I haven’t personally tried this, but am sure it works!
Lastly, one can of tuna makes a sufficient 1-2 meals. One can either use it for tuna salad or tuna patties…or my husband likes to add it to pasta (me not so much! :) )
Hope this helps!! If you want to, I can keep thinking of more :)
-Hope
Erin, I love this idea. I am usually in this predicament on Sundays. I am always making breakfast and lunch for myself on Sundays. Would work on participating.
I often find myself in a similar predicament as you, and so I love your single-serving recipe idea! This egg wrap looks delicious too. Easy to make, but also filling and nutritious.
I like how you used leftover avocado and corn tortillas in this recipe, so maybe you could follow the same idea with your other single-serving posts by featuring one or two leftover, ‘what-do-I-do-with-this?’ ingredients .