Rice Cookers Steamers

This is not a joke but maybe you should go to the bookstore or library & buy the book
“A Man, A Can, & a Plan”
try sloppy joes- 1lb ground meat browned add a can of sloppy joe mix heat thoroughly slop on a roll or bun
Hot dogs – boiled tastes best
chicken cutlets slapped on the good old George Foreman Grill.
I am teaching my boys how to cook for themselves. They make a wicked Pancake breakfast. & they know how to use the oven (Brownies) & Toaster oven (great for small meals -1 person)
good luck I like your honesty

A Crock Pot is a great investment. Put ANY meat, potatoes and carrots onion and garlic for a hearty meal. Want green beans asparagus etc add last 10 min to cook. You can even cook in a deep pan with lid, add some water to steam it, will cook fast!
Any casserole. boil pasta add jar sauces, there’s some good ones out there, add veggie and/or chunked ham, chicken or turkey and heat.

Tricky but I love an omelette. You have your eggs, then your cheese, then you can add any leftovers, like the previous nights chinese take out, add some cheese and then put under a hot grill for all of half a minute, like when it’s bubbling, like cheese ontoast does, take it out, and serve. very nice. Take your rice and add one or two eggs to that, top with gratted cheese, grill and eat. How more simple could it be?

ok. try chocohotopots from nigella lawson
Chocohotopots Recipe courtesy Nigella Lawson
Ingredients:
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Directions:
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!http://youtube.com/watch?v=lrLKa2AAMbk&f…http://www.foodnetwork.com/food/recipes/…
opps…. no veges.
but don’t worry.http://www.foodnetwork.comhttp://www.foodtv.cahttp://www.taste.com.auhttp://www.myrecipes.com

stirfrys love, stirfrys!
grab a chicken breast, chop, throw in pan heated and coated with oil.
let that brown, (keep stirring, it’s a stiryfry)
add some frozen mixed asian vegs
a bit of water, soya sauce.
(you can buy pkg sauces too, or cans of pineapple sauce, s&s etc.) to throw in.
but for now, stick to the soya, or teriayki.
now, when the vegs are cooked, to thicken sauce, if you prefer, mix 2 tbsp cornstarch 2tbsp water. keep stirring!
when thick, throw over some rice or noodles.

Rustica
Very easy and quick italian:
3/4 cup rotini pasta
1 clove garlic, minced
2 teaspoons olive oil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain.
Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.

Just gave this recipe t one of my friends, a single guy with no cooking skills. It’s really easy and you can leave the oven unattended while you do something else:
One baking tray, it should be like a lasagne dish, the ones that are made of clay or heat resistant glass. You also need a cheese grater, a frying pan and a bit of tin foil.
Two aubergines, peeled and sliced.
One jar Italian passata.
A bit of mozzarella cheese.
Lots of Parmesan.
Pre-heat oven, 180 degrees Celsius. Fry the aubergine slices a tiny bit, just enough to soften them. Don’t use any oil, the heat from the pan will be enough.
Grate the cheese.
Coat your lasagne dish with pasatta, then layer all the ingredients: One layer aubergine, one layer pasatta, one quick sprinkle of mozzarella, and one large sprinkle of Parmesan, keep going until you’ve used all the aubergine. Your last layer should be pasatta and cheese.
Cover with tin foil and bake for about 30-35mins.
Tips:
Don’t over do the mozzarella, otherwise it’ll feel like chewing gum. You can go mad with the Parmesan and add lots if you want. If you overdo te Parmesan just bake a couple of minutes longer.
If you don’t feel like softening the aubergine in the pan, bake it for another 5 minutes.
Always cover while baking, otherwise the cheese will burn.
Add herbs if you want while you are layering. Oregano or basil work well.

First pick your protein, usually meat; then a starch & veggies.

hamburgers on a bun
chicken breast on a bun
spaghetti and meat sauce
Shrimp salad
Some things can be prepared ahead and put in the freezer in a container. They become your frozen dinners to heat up later.
When shopping buy small amounts of meat, just enough for
yourself .
Veggies are good with the suggestions as a side or as a salad.

This is very easy!
Ham Asparagus Pasta
4 cups corkscrew macaroni
10 ounces fresh asparagus
8 ounces cooked ham, cut in thin strips (you can substitute chicken)
1(8ounce)container soft-style cream cheese with chives
1/3 cup milk
Cook pasta according to directions.
Add asparagus and ham or chicken to the pasta during the last 5 minutes of cooking.
Drain; return to pan.
In a 2 cup measurer; stir cream cheese into milk.
Add mixture to pasta and stir gently over medium heat until heated through.
Here’s an easy one for chicken;
Chicken Marinara With Artichokes
4 boneless skinless chicken breasts
1 (14 1/2ounce) can low sodiumartichoke hearts
1 (25ounce) jar of your favorite marinara sauce (or make your own marinara sauce-recipe below)
Pre-heat oven to 350 degees. Rinse and pat dry chicken. pray pan with cooking spray or spread a little olive oil on pan. Place chicken in pan. Pour sauce over chicken. Spread artichoke hearts over chicken.
Bake for approximately 40 minutes.
Marinara sauce-this has more than 5 ingredients and takes a while to make, but I make a BIG batch and freeze it in meal size containers. A couple hours of cooking and I have sauces for several pasta meals all ready to defrost and use.:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) You can divide this into recipe sized portions and freeze in airtight containers.

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