eggplant parmesan

yes! eggplant parmesan for ONE! how could you not be excited? of course, you can easily double or quadruple this recipe and make many mouths happy. happy tasting!

courtesy of: vegetarian times
serves: 1
30 min

- 1/2 c spaghetti sauce, divided
- 1/4 c low-sodium breadcrumbs
- 1 tsp italian seasoning
- 1 1/2 tsp canola oil
- 1 japanese eggplant, cut into 1/4" thick slices on the diagonal
- 1 small egg, beaten
- 1/4 c grated low fat mozzarella cheese, divided
- 2 tsp grated parmesan cheese, divided
- 1/4 tsp dried basil

1. preheat oven to 350. coat a small baking dish with cooking spray, spread with 2 tbsp spaghetti sauce.

2. combine bread crumbs and italian seasoning in a shallow bowl. heat oil in nonstick skillet over med-hi heat. dip eggplant slices in egg, then in breadcrumb mix. cook slices in single layer in oil 1 - 2 min per side, or until light brown. place half of eggplant slices in single layer in prepared baking dish and sprinkle with 2 tbs mozzarella and 1 tsp pmaresan. discard remaining egg and breadcrumbs.

3. place remaining eggplant slices, remaining sauce, and remaining mozzarella and parmesan over eggplant in dish. sprinkle with dried basil. bake 15 min or until golden brown or microwave 5 min, turning baking dish halfway through cooking time to heat evenly.

pink lentils with zucchini

pink lentils cook in just 10 min, making them ideal for quick dinners. a splash of vinegar at the end brightens the flavors of both the lentils and the spinach without adding extra fat or calories. for a different flavor combination, substitute the cilantro for the sage and curry powder for the mustard. happy tasting!

courtesy of: vegetarian times
serves: 1
20 min

- 3 tbsp pink lentils, rinsed and drained twice
- 2 tsp chopped fresh sage
- 1 tsp dijon mustard
- 1/4 tsp salt, divided
- 1 tsp canola oil
- 1 small zucchini, quartered and sliced 1/4" thick
- 1/2 c chopped tomato
- 1 clove garlic, minced
- 1 c baby spinach leaves
- balsamic vinegar for drizzling

1. combine the lentils, sage, mustard, 1/8 tsp salt, and 3/4 c water in a medium saucepan. cover and bring to a boil. reduce heat to low, cover, and simmer 8 - 10 min, or until lentils are tender, but not soft.

2. meanwhile, heat oil in skillet over med-hi heat. add zucchini, tomato, garlic, remaining salt, and 1 tbsp water. cover, simmer 3 - 4 min or until zucchini is tender, but still crunchy. stir in lentil mix and cook 2 min more. season with salt and pepper if desired. serve hot over spinach leaves. drizzle with vinegar.

hearty couscous

you can use any left over veggies you have in the fridge to top this dinner for one! try adding tofu or chicken for variation. it can also be multiplied to feed a crowd. happy tasting!

courtesy of: vegetarian times
serves 1
20 min

- 1/3 c whole wheat couscous
- 2 tsp canola oil
- 1/4 c finely chopped green onions
- 1 c diced red bell pepper
- 1/4 c finely chopped fresh basil
- pinch cinnamon
- 2 tbs dry roasted unsalted sunflower seeds
- 2 tbs crumbled feta cheese

1. heat skillet over med-hi heat. add couscous and toast 3 -4 min, stirring occasionally. transfer to plate.

2. heat oil in same skillet over med-hi heat. add green onions, and saute 2 min. stir in bell peper, basil, and cinnamon. saute 2 min or until basil is wilted. add 1/4 c water and bring to a boil. add couscous, reduce heat to med-low, cover, and simmer for 5 min or until water is absorbed. transfer to plate and top with sunflower seeds and feta.

kidney bean and tomato curry

this indian curry recipe puts a whole new spin on rice and beans for supper. if you're not keen on kidney beans (i'm not), try white, black, pinto, or chickpeas. add trimmed green beans, sliced squash or okra and serve over rice. for further variationl, add 1/2 c cooked chicken. can easily be multiplied to feed a crowd. happy tasting!

courtesy of: vegetarian times
serves 1
20 min

- 2 tsp veggie oil
- 1/4 c finely chopped onion
- 1/2 c finely chopped tomato
- 1/2 tsp grated fresh ginger
- 1/8 tsp ground turmeric
- 1 tsp ground corriander
- 4 tbsp plain low-fat yogurt, divided
- 1/4 c cooked kidney beans, rinsed and drained
- 1/4 tsp garam masala
- 1 tsp lemon juice
- chopped cilantro for garnish, optional

1. heat oil in a medium skillet over med-hi heat. add onion and cook 7 - 10 min or until light brown. stir in tomato, ginger, turmeric, and corriander. cover and cook 2 -3 min or until tomatoes are soft. whisk in 2 tbs yogurt and 1/2 c water. stir in kidney beans (and any veggies you might be using), cover and bring to a boil. reduce heat to med-low and simmer 10 min.

2. mash a few kidney beans in the pan, then stir in garam masala and lemon juice, season with salt and pepper, if desired. serve topped with remaining 2 tbs yogurt and garnish with cilantro.

rice noodle bowl with veggies

it's been a long time since i made dinner for just one, however, i do remember these next few posted recipes coming in handy on more than one occasion back in the day {which was a wednesday, by the way}. add 1/2 c cooked chicken or beef or pork to this one for variation. it can also easily be doubled, tripled, etc to accommodate a hungry family. happy tasting!

courtesy of: unknown
serves 1
20 min

- 1 1/2 oz dried rice noodles (1/4 c), broken into 1" pieces
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sugar
- 1 tsp chile sauce, or to taste
- 2 tsp canola oil
- 1/4 c finely chopped onion
- 1 clove garlic, minced
- 1/2 c thinly sliced red bell pepper
- 1/2 c broccoli florets
- 1 tbsp chopped roasted peanuts, optional

1. bring 2 cups of water to a boil in a med saucepan. add broken noodles. remove fro heat and let stand 5- 7 min or until noodles are rehydrated. drain and discard water.

2. meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in a small bowl. set aside.

3. heat oil in a skillet over med-hi heat. add onion and garlic, and stir fry 1 min. add bell pepper and broccoli, and cook 1 min more. add soy sauce mix, bring to a boil, and cook 1 min more or until bell pepper and broccoli are tender. stir in noodles. serve sprinkled with roasted peanuts, if using.