Cooking for two is a skill in itself. Most recipes are targeted for a family of four which means you either have to eat the same dish for three lunches or make some annoying fractional batch that still doesn’t feel right. The 29 dinners below have the right ratios- one 9 ounce pack of tortellini, 2 chicken breasts, half a pound of pasta, and one block of feta. The math is done for you. Most of these dinners take 20-30 minutes. Most of them also do not feel like you are eating compromised food.
The three most important cooking rules I have learned from cooking for two are to use a 10 inch skillet instead of a 12 inch skillet and to not overcrowd the pan, as this creates steam which prevents the food from browning. Using a pan that is too big for the food causes the edges of the food to dry out, and causes it to cook more slowly. When possible, choose bone-in cuts as bone-in pork chops and bone-in chicken thighs are preferable to boneless ones, as they feel more like a real meal. While cooking for two has a time limit of 20 minutes, there is no shame in using pantry tricks such as jarred pesto, frozen meatballs, and store-bought naan. I have 29 different dinners I have organized by a why-pick-this-tonight hook so you can scan, set your timer, and look for doneness cues so you don’t have to guess, and a substitute if you pantry doesn’t align with mine.
Contents
- 1) One-Pan Chicken Dinner
- 2) Creamy Tomato Tortellini
- 3) Shrimp Fried Rice
- 4) Salmon With Creamy Sauce
- 5) Pesto Gnocchi
- 6) Turkey Taco Skillet
- 7) Spaghetti Aglio E Olio
- 8) Sheet Pan Sausage
- 9) Chicken Parmesan
- 10) Veggie Egg Rice Bowl
- 11) Creamy Mushroom Orzo
- 12) Beef And Broccoli Stir Fry
- 13) Caprese Chicken
- 14) Tuna Melt Quesadillas
- 15) Garlic Butter Pasta
- 16) Meatball Subs
- 17) Chickpea Coconut Curry
- 18) Skillet Shakshuka
- 19) Pork Chops With Pan Sauce
- 20) Miso Soba Soup
- 21) Baked Feta Pasta
- 22) Tofu Stir Fry
- 23) Creamy Tuscan Chicken
- 24) Black Bean Nachos
- 25) Greek Chicken Pitas
- 26) Mini Naan Pizzas
- 27) Chicken Lettuce Wraps
- 28) Roasted Veggie Bowls
- 29) Grilled Cheese And Tomato Soup
1) One-Pan Chicken Dinner
) One-Pan Chicken Dinner, the honest pitch : For a cooking for two dish, a one-pan chicken dinner stands out since it doesn’t require six pots and pans. It’s all done in one pan, and everything comes together in 30 minutes start to finish.
Set the oven to 425°F. While the oven is preheating, take a large oven-safe skillet and add the following: 2 bone-in chicken thighs (you can use 4 small ones, if preferred), 1 pound of cubed potatoes, 1 sliced bell pepper, 1 sliced red onion, 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of dried thyme, and add salt, pepper, and juice from half a lemon. Make sure the chicken is skin-side facing up. Cook for 30-35 minutes. The dish is done when there is a deep gold color to the skin of the chicken. Also, the chicken should have juices that run clear (the thermometer must be at 165°F in the thickest part of the thigh), and the potatoes should be tender enough to be pierced with a fork and have a crispy edge. Squeeze the other half of the lemon over all of the food in the pan before eating.
Cherry tomatoes serve to create a simple sauce when cooked. Their texture collapses and blends nicely with other components. For this recipe, add them in the final 15 minutes of the cooking process. If time is tight, cooking the boneless thighs takes just 25 minutes.
2) Creamy Tomato Tortellini
Why Creamy Tomato Tortellini is worth your while: It takes only 15 minutes to make creamy tomato tortellini. An 8.5 ounce package of fresh tortellini is just enough for 2 people.
In a large skillet, pour in 2 tablespoons of olive oil and heat it up over medium heat. Add 3 cloves of minced garlic and cook for 30 seconds. Stir in a 14.5 ounce can of crushed tomatoes, a pinch of red pepper flakes, 1 tsp of Italian seasoning, salt, and pepper. Let it simmer for 8 minutes to remove the raw taste. Meanwhile, cook 9 ounces of fresh cheese tortellini in a pot of boiling salted water for 3 to 4 minutes (or as per the instructions on the package; fresh tortellini cooks quickly). Add 1/2 cup of heavy cream to the tomato sauce and let it simmer for another 2 minutes. The sauce is done when it thickens enough to coat the back of a spoon. Drain the tortellini, toss them with the sauce, and add some grated Parmesan and fresh basil.
Swap: Add some chopped sun-dried tomatoes for extra flavor along with the garlic. Heavy cream can be substituted for half-and-half.
3) Shrimp Fried Rice
What makes Shrimp Fried Rice work: Shrimp fried rice is the dinner that uses up leftover rice and makes you feel like you got takeout without ordering. Two individuals can share two cups of cold rice.
First, beat two eggs and set them aside. Add 2 tablespoons of oil to a large frying pan or wok and heat on high. Wait for the oil to shimmer. Add 1/2 pound of shrimp (peeled and deveined) and cook for 1.5 minutes on each side or until shrimp turn pink and opaque. Remove them to a plate. Add 2 cups of cold, day-old rice to the pan (use your fingers to break up clumps of rice, then spread it out evenly, and let it cook undisturbed for 1 minute so some bits get crispy on the bottom). Afterwards, toss the rice, and push it to one side. Pour the eggs onto the vacant side and scramble gently for about 30 seconds. Then add 1 cup of frozen mixed vegetables, 2 cloves of garlic, and 2 green onions (sliced). Stir fry for 2 minutes. Return the shrimp to the pan, and drizzle 3 tablespoons of soy sauce and 1 teaspoon of sesame oil over everything. Toss for 1 more minute. You know you’re done when the individual rice grains are distinct and shiny.
\emgt;Swap: Shrimp for diced chicken or tofu. For added heat, include one teaspoon of chili crisp.
4) Salmon With Creamy Sauce
What to choose this evening: Salmon with creamy pan sauce is a meal that only takes about twenty minutes to prepare. Even though it is a quick meal, it feels as though you are dining at a fancy restaurant. If you are dining with someone else, then two 6-ounce salmon fillets are going to be the ideal amount.
Pat dry two salmon fillets with paper towels (the drier they are, the crispier the skin) and add some salt and pepper to them. In a skillet, add 1 tablespoon of olive oil and heat it at medium high temperature. When you put the salmon fillets in (skin side down), leave them there for 4-5 minutes without touching them. If the skin is ready, it should release itself from the pan (you can check by lifting the pan). Turn them over and cook them for another 2-3 minutes. You can tell when it’s done when the salmon will flake from very light pressure of a fork, and the inside looks very slightly translucent (it continues to cook a little after you take it off the heat). Take it off the heat and put it on a plate. Now turn down the heat to medium. To the same pan, add 2 cloves of minced garlic, and cook for 30 seconds. Then add 1/2 cup of heavy cream, the juice of half a lemon, 1 tablespoon of capers, and 1 teaspoon of Dijon mustard. Let it simmer for 2-3 minutes until the sauce thickens to your preference. Spoon some of the sauce over the salmon and add fresh dill on top.
*Swap: Cod or halibut work similarly, just lower the heat slightly (white fish is more delicate). Instead of cream, you can use half-and-half for a lighter sauce.
5) Pesto Gnocchi
What Pesto Gnocchi gets you: Pesto gnocchi is ready in 10 minutes, which is why it’s the dish I’ve turned to most often, especially on days I’ve reached a point that I’m done thinking. All you need to do is buy some good pesto and gnocchi.
Put some water into a pot, and sprinkle some salt before bringing it to a boil. Add one pound of shelf stable or fresh gnocchi. Gnocchi usually takes about 2-3 minutes to show that it’s done by floating to the surface. If you cook them longer than that, you risk losing the opportunity to eat them by turning them mushy. Drain the gnocchi, but save a quarter cup of the pasta water. Still off the heat, mix the gnocchi and reserved water with one third of a cup of pesto (Costco’s is great, jarred is also fine) into the same pot. After a gentle toss, the remaining heat, along with the water, will blend the pesto turning it into a sauce. Finally, add halved cherry tomatoes and fresh basil, along with a little amount of toasted pine nuts and a lot of grated parmesan as a garnish.
*Swap:* If you want to go for the more decadent version, you can pan-fry the gnocchi in a tablespoon of butter and oil instead of boiling (they get crispy on the outside and stay pillowy on the inside). For a caprese-style variation, include some cubed mozzarella.
6) Turkey Taco Skillet
Why Turkey Taco Skillet is a Winner: With a turkey taco skillet, there is no need for those taco assembly-and-pass routines. You get everything in one bowl. Plus, turkey is leaner than beef, and it cooks faster.
To a large skillet, add 1 tablespoon of olive oil and heat over medium-high heat. Add 1 pound of ground turkey, and stir for 5 to 6 minutes to break it up. Drain the fat. Add and cook for 4 minutes one small chopped onion and one chopped bell pepper. Add 2 cloves of minced garlic, 2 tablespoons of taco seasoning (or 1 tablespoon of chili powder with 1 teaspoon each of cumin and paprika), and stir in 1/2 cup of water. Simmer the mixture for 5 minutes, stirring to coat the meat with sauce. Add 1 cup of corn and a 15 ounce can of black beans (drained). Cook 2 more minutes until everything is hot and the liquid has thickened to a glaze. Top with shredded cheese, lettuce, diced tomatoes, and sour cream; serve with lime wedges. You can use tortilla chips or warm tortillas to eat with.
Instead of ground beef, you could use a richer option. You can also skip the browning step altogether by using shredded rotisserie chicken.
7) Spaghetti Aglio E Olio
\textbf{The case for Spaghetti Aglio E Olio:} Spaghetti aglio e olio is a dish that highlights simplicity in Italian cooking. Four ingredients are all that is needed to create this dish: olive oil, garlic, red pepper flakes, and of course, pasta.
Cook 8 ounces of spaghetti in salted boiling water until al dente, but be sure to save 1 cup of pasta water before draining. While the pasta cooks, slice 6 garlic cloves into thin slices (not minced, as for this dish, slices remain distinct and turn golden). In a large skillet, heat 1/3 cup of olive oil over medium-low heat. Add the garlic and half a teaspoon of red pepper flakes. Sauté for 3-4 minutes, stirring occasionally. Garlic is done when it is golden, not brown. Once brown, the garlic will taste bitter and ruin the dish. Add half a cup of the reserved pasta water to the skillet. Directly toss in the drained pasta. Continue to toss over medium heat for one to two minutes until the sauce fully emulsifies and coats every strand. Finish with chopped parsley and Parmesan cheese.
For added depth, you could include a couple of anchovies in the oil with the garlic (they won’t taste like fish). A splash of lemon juice at the end really brightens the dish.
8) Sheet Pan Sausage
Where Sheet Pan Sausage earns its spot: Making sheet pan sausage and veggies is my most convenient way of preparing a real dinner. Also, a half sheet pan is just the right size for cooking for two. All the ingredients roast at the same temperature.
To start, set your oven’s temperature to 425 degrees. In a 1/2 sheet pan, mix 1 pound of sliced smoked sausage cut into 1/2 inch rounds, 1 pound of potatoes diced, 1 bell pepper sliced, 1 red onion, and 2 cups of broccoli florets. Drizzle 3 tablespoons of olive oil along with 1 teaspoon of smoked paprika, 1 teaspoon of Italian seasoning and a pinch of salt and pepper. Roast for 25 to 30 minutes, stir halfway through. It is done when sausage is deeply golden, potatoes have crispy edges, and broccoli is charred on the tips. Use the char color on the broccoli as your guide; many do not appreciate that wonderful flavor. Squeeze a little lemon on top when done.
Swap: Italian sausage links (sliced) for smoked sausage. Use sweet potatoes in place of white potatoes. To make a quick pan sauce, incorporate cherry tomatoes during the last 10 minutes.
Nathaniel’s Pantry Notes: The 10-Inch Skillet (Not the 12)
For ten years, I owned a 12-inch cast iron skillet and used it for everything from dinners for two, to elaborate meals that I designed myself. I couldn’t figure out why the chicken was always dry, and why the vegetables would steam instead of roast to that perfect brown color. Then one day a chef friend looked at me as if I just pulled at a looney tune and said, “You are cooking two portions in a four portion pan!” He explained that since the food was so spread out in the pan it couldn’t get the desirable browning effect.
The most critical factor is the size of the pan. Most people are surprised to find how important the size of the pan is, especially when cooking for multiple servings. It’s the right food-to-pan surface ratio that facilitates browning and crisping. Too much pan and your food is alone and drying out. Too little pan and it will steam.
• A 10-inch skillet is the sweet spot for two. Two chicken breasts, two pork chops, a half pound of shrimp, four meatballs. All of these fit a 10-inch pan with enough room to brown properly. A 12-inch leaves space for moisture to escape and dry the food. An 8-inch crowds them.
• Cast iron and stainless are the two pans worth having. Cast iron for searing (chicken, steak, pork chops), stainless for sauces (Tuscan chicken, salmon with pan sauce). Non-stick has its place for eggs and delicate fish, but it won’t develop fond (the browned bits stuck to the pan) which is where most of the pan-sauce flavor comes from.
• Test by spreading. When the pan is right, your protein sits in a single layer with about a quarter-inch of space between each piece. If you can see large gaps, the pan is too big. If they’re touching, too small. This same rule applies to vegetables on a sheet pan.
What I own: A Lodge 10-inch cast iron (about $25 and lasts a lifetime). A Misen or Tramontina 10-inch stainless-steel skillet ($60-80, much cheaper than All-Clad and just about as good). An 8-inch non-stick pan just for eggs. Those three pans account for 95% of the cooking done during dinner for two.
9) Chicken Parmesan
What makes Chicken Parmesan work: Chicken Parmesan for two seems like a restaurant meal and is ready in about 25 minutes (not including how long it takes to pound the chicken). Buying a good marinara sauce is half the battle, the other half is skill.
Slice two boneless, skinless chicken breasts in half horizontally and pound them down to half an inch in thickness. Season with salt and pepper. Set up three bowls: one with flour, one with a beaten egg, and the last one with a combination of one cup of breadcrumbs and one third cup of grated Parmesan cheese. Dredge each chicken cutlet in flour, then dip in the egg and finish by coating in the breadcrumb mixture. Add three tablespoons of olive oil to a skillet and set the heat to medium-high. For a nice, golden color, the chicken cutlets should be cooked for three to four minutes on each side. They are ready when the breadcrumbs appear crispy and the chicken is cooked through (thickest part should reach 165°F). After that, transfer the chicken to a baking dish and add one quarter cup of marinara and one third cup of shredded mozzarella on each cutlet. Broil for two to three minutes until cheese is bubbly and everything is brown. Serve additional marinara sauce on the side with the pasta.
Panko breadcrumbs can be used to achieve a crispier layer of coating. For a healthier alternative, you can bake the dish instead of frying it. To do this, bake at 425°F for 18 to 20 minutes.
10) Veggie Egg Rice Bowl
Where the Veggie Egg Rice Bowl fits in: It’s breakfast-for-dinner on the nights neither of you want to do much cooking, and the runny egg yolk that dreses the rice is what makes it work.
Cook 1 cup of rice in 1.5 cups of water (add salt as desired) for 18 minutes, and fluff with a fork after cooking. When the rice is cooking, heat 1 tablespoon of oil in a skillet over medium heat. Add 1 cup (or more/less) of mixed vegetables (sliced bell peppers, broccoli florets, snap peas, etc.) and cook for 4-5 minutes until crisp-tender. Add 2 minced garlic cloves, 2 tablespoons soy sauce, and 1 teaspoon grated ginger. Stir for 1 minute and build your bowls with veggies and rice. Then, add a sunny-side up (egg) on top. When you slice into it, the yolk should break. Drizzle with sesame oil, sprinkle some chopped green onions and sesame seeds on top, and serve with sriracha on the side (as desired).
To alter: For proteins, use tofu cubes (cubed, firm and browned). For a Korean touch, try some kimchi.
11) Creamy Mushroom Orzo
) Creamy Mushroom Orzo, earning its keep: Creamy Mushroom Orzo is a dinner that is similar to risotto, takes 25 minutes to make, and makes you feel fancier than you actually are. Unlike rice, orzo takes significantly less time to absorb the broth, meaning no 40 minutes of stirring are required.
In a saucepan, melt 2 tablespoons of butter over medium heat. Add 8 ounces of sliced cremini mushrooms and cook for 6-8 minutes, leaving them undisturbed for the first 4 minutes so they can develop color. Stir in 1 chopped shallot or 1/2 small onion and cook for 3 minutes. Add 3 minced garlic cloves, 1 teaspoon of fresh thyme leaves, salt, and pepper. Stir for 1 minute to toast. Add 2.5 cups of chicken or vegetable broth, mix, and bring to a boil. Lower the heat to a simmer and cook for 12 to 15 minutes, covered, stirring occasionally. The soup is done when the orzo is soft and the broth has absorbed, creating a creamy texture (not stiff or soupy). Remove from heat and stir in 1/2 cup grated Parmesan cheese, 2 tablespoons of butter, and top with chopped parsley.
If you want a more filling meal, include diced rotisserie chicken. For a more robust flavor, replace 1/2 cup of broth with white wine.
12) Beef And Broccoli Stir Fry
The pitch for Beef And Broccoli Stir: Beef and broccoli stir-fry is the takeout classic that’s actually cheaper and faster to make at home, and 12 ounces of flank steak is exactly the right amount for two.
Slice 12 ounces of flank steak or sirloin against the grain (this is the difference between tender and chewy meat) and mix with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Set aside for 10 minutes. Mix the following to make the sauce: 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, and 1 tablespoon cornstarch and 1 cup of beef broth. In a wok or large saucepan, add 2 tablespoons of oil over high heat. Cook beef in batches for 1 to 2 minutes on each side until browned, then remove to a plate. Add 4 cups of broccoli florets and 1/4 cup of water. Cover and steam for 3 minutes. Add 3 minced cloves of garlic and 1 tablespoon of grated ginger and cook for 30 seconds. Add the sauce and beef, and simmer for 2 minutes until thick and glossy. Serve over rice.
You can interchange chicken or shrimp for some of the broccoli. You can also replace some of the broccoli with snap peas, sliced peppers, or sliced carrots.
13) Caprese Chicken
Why Caprese Chicken belongs here: Caprese chicken is a dinner that allows you to pretend it\u2019s summer in February. The combination of fresh tomato, mozzarella, and basil on top of a quick chicken cutlet is a timeless classic.
Slice 2 boneless skinless chicken breasts in half horizontally or pound them to a uniform thickness of about half an inch. Season both sides of chicken pieces with 1 tsp of Italian seasoning, salt, and pepper. Heat 2 tbsp of olive oil in a skillet over medium-high heat. Sear the chicken for about 3-4 minutes on each side until they have a golden-brown exterior and are firm to the touch with an internal temp of 165°F. Once chicken is done, place 2-3 slices of fresh mozzarella and 2-3 slices of fresh tomatoes on top of each chicken cutlet. If your skillet is safe for the oven, you can broil it for about 1 minute. Otherwise, you can cover the pan to let the cheese melt for about 1-2 minutes. Once the cheese is fully melted and has pooled around the edges of the cutlets you can remove the pan from heat. Drizzle some balsamic glaze over the cutlets and add some fresh basil on top. Serve the chicken with pasta or slice some crusty bread. Enjoy!
For a creamier option, you can substitute with burrata. To add a flavor boost, you can spread some pesto under the mozzarella.
14) Tuna Melt Quesadillas
Why Tuna Melt Quesadillas pull their weight: Tuna melt quesadillas take a can of tuna and a block of cheese and turn them into something greater than the individual components. Most importantly, it only takes a quarter of an hour to prepare.
Take one drained 5-ounce can of tuna and mix it with 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1 tablespoon of finely diced red onion or pickle, and season with salt and pepper. Heat a skillet over medium heat and place a flour tortilla inside. On one half of the tortilla, add 1/3 cup of shredded sharp cheddar, the prepared tuna salad, sliced tomatoes, and top with another 1/3 cup of cheese. Fold over the empty half. Cook for 2 to 3 minutes on each side while applying gentle pressure with a spatula to ensure even cooking. To check for doneness, lift a corner to see if the tortilla has a golden brown and crunchy exterior while ensuring the cheese is fully melted. Cut the tortilla into wedges and repeat the process to create a second quesadilla. To complete the meal, add pickle spears as a side.
You can replace tuna with salmon or chicken from a can. A light smear of pesto adds a surprising herbal touch.
15) Garlic Butter Pasta
What Garlic Butter Pasta gets you: Whenever I want to prepare something simple but still satisfying I make garlic butter pasta for two. Eight ounces of pasta is the ideal amount.
Prepare 8 ounces of your selected pasta (angel hair, spaghetti, or linguine) cooking it to al dente in salted, boiling water and make sure to save 1/2 cup of the water you used to boil the pasta. While that is happening, add 4 tablespoons of butter to a large skillet and melt on medium-low heat. Once that is melted, add in 5 sliced cloves of garlic and a dash of red pepper flakes. Then swirl the butter and let the garlic cook for 2-3 minutes until it just barely starts turning gold, and then do the following steps quickly so the garlic doesn’t burn. Add in 1 tablespoon of olive oil and the 1/4 cup of pasta water from earlier. After the pasta is drained, you should add it right into the skillet, and then cook this for 1-2 minutes over medium heat while tossing and mixing constantly until all the pieces of pasta are covered in a sauce that should not be too watery from the oil and butter but silky because the oil and water will emulsify. Also add in 1/3 cup of the grated Parmesan and some cut up parsley and then you can remove it from the heat.
For a more vibrant dish, you can add a tablespoon of capers and a squeeze of lemon. Also, mixing in a few leaves of arugula at the end will add some spice as well as provide a nice contrast.
16) Meatball Subs
The pitch for Meatball Subs: Meatball subs are a type of dinner that masquerades as a sandwich, and the frozen meatball trick gets you to food in 20 minutes instead of 60.
Using a large frying pan, prepare one jar of marinara; that is, 24 ounces. Then add 12 frozen Italian-style meatballs and come simmering them slowly for 12 to 15 minutes, or rather ensure that the meatballs are thoroughly cooked (slice one open to check and determine whether the meatball is heated through) and the sauce thickens. At the same moment, prepare two toasting hoagie (or sub) roll for 3 to 4 minutes and in an oven that is set to 400°F. Each roll ought to contain six meatballs to the extent of their sauce. Additionally, top the meatball sandwiches with shredded mozzarella and a few slices of provolone. It is then returned to the oven so that the time until the cheese is completely melted and bubbly is another 3 to 4 minutes. To finish off, add freshly cut basil and a sprinkle of grated parmesan.
If you have time, you can prepare homemade meatballs by mixing 1 pound of ground beef, 1/3 cup of breadcrumbs, 1 egg, some Parmesan cheese, and some parsley, then baking the mixture for 15 minutes at 400 degrees. To make a heartier sub, add the sauce to the sautéed peppers and onions.
17) Chickpea Coconut Curry
Why Chickpea Coconut Curry pulls its weight: It takes only 25 minutes to prepare and is a dinner option on weekdays that tastes as good as take out. A can of chickpeas and a can of coconut milk will feed 2 people, making dinner a pretty good value.
In a skillet on medium heat, pour in 2tbsp of oil. Add in 1 small onion (chopped), and stir for 5 minutes. When that is finished, add in 3 cloves of garlic and 1tbsp of ginger, and also add in 2tbsp of curry paste (or 1tbsp of curry powder and 1tsp of garam masala). Stir and cook for 30 seconds to bloom the spices (this is the most important part for the curry). Now, drain a 14oz can of chickpeas and a 14oz can of coconut milk, also add a 14.5oz can of diced tomatoes, some salt, and some pepper. Now simmer for 15 minutes. The finishing touch is when the sauce is thick, and the oil from the coconut milk has separated and looks glossy. In the last 2 minutes add 2 cups of baby spinach. Add some lime juice and chopped cilantro on top. Serve this over rice and with naan.
If you want a more robust curry, consider incorporating 1.5 cups of sweet potato cubes at the start of the cooking process. Alternatively, if you prefer to change up the texture of the dish, you could use red lentils (1/2 cup, rinsed) instead of using half of the chickpeas.
Nathaniel’s Pantry Notes: Half-Cans and Half-Onions
When making meals for two people, the cooking itself isn’t the biggest challenge. It’s dealing with the recipes that require an entire can of coconut milk, an entire bunch of cilantro, a whole bell pepper, etc., and you only use half. The other half goes into the fridge and by Friday it’s some sort of science experiment because it gets forgotten.
The main takeaway: When cooking meals for two people, it is reasonable to expect that you will end up with a lot of leftovers. What is important is developing a set of strategies so that the leftovers do not go to waste. Additionally, there are a few short-term, simple measures that can lessen the problem of having excess leftovers from being more of an issue.
• Freeze your half-cans. Half a can of coconut milk, tomato paste, chipotles in adobo, all freeze beautifully in small portions. Use an ice cube tray, freeze them as cubes, transfer to a freezer bag. Two cubes of coconut milk equals about 1/4 cup. The same trick works for stock, leftover wine, and lemon juice.
• Plan two recipes that use the same ingredient. If you bought a bell pepper for shakshuka on Tuesday, plan fajita night on Wednesday. If you opened a jar of pesto for Monday’s gnocchi, make pesto pasta on Thursday. This is the single biggest waste-reducer in dinner-for-two cooking.
• Onion halves keep better cut-side-down. A half onion stored cut-side-down on a small plate in the fridge stays fresh for almost a week (the cut surface dries out and seals itself). Wrap in plastic and it goes soft in three days. The plate trick is real.
• Buy small versions when you can. Mini bell peppers (the little ones in bags), small cans of tomato paste (some brands sell 3 ounce vs 6 ounce), small jars of capers. The per-unit cost is higher but the waste is lower, which usually wins.
Inventory of items in the pantry for immediate use: Every Sunday, I take about a minute to look into the fridge to see what items have to be used within the next three days. I write a quick note and stick it on the fridge. The next two or three dinners will be focused on those items. When cooking for two, the most important thing is to remember the ingredients that are available.
18) Skillet Shakshuka
\*Why Skillet Shakshuka makes the cut:\* Poached eggs in a spicy tomato sauce is a dish that makes any Tuesday feel like a holiday. Making Shakshuka offers us the chance to dress up the week by bringing the breakfast-for-dinner tradition to vacation level experience. It takes just 20 minutes from prep to serving.
Pour 2 tablespoons of olive oil into your 10-inch skillet, and set the burner to medium. Then, add one small-diced onion and one diced bell pepper. Sauté for 7 minutes until softened. Add 3 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and add a pinch of cayenne. Stir for 30 seconds. Then, add a 28-ounce can of crushed tomatoes, and add your desired amount of salt and pepper. Cook for 10 minutes until the mixture thickens. Then, make 4 indents in the sauce, and into each one, crack an egg. Cover and cook for 5-7 minutes. Eggs are done when the egg whites are completely solid but the yolks still jiggle when you move the pan. Top with crumbled feta and parsley. This can be served with some crusty bread for dipping.
For a more substantial meal, toss in a can of drained chickpeas. To complete the dish, add some sliced avocado.
19) Pork Chops With Pan Sauce
***What Pork Chops With Pan gets you:*** The pan sauce pork chops are proving once more to be the best value for money at $4 a grocery store meat. Easy to make but feel special and perfect for a special occasion. Two chops, one pan, 20 minutes.
Pat 2 bone-in pork chops (each about 1 inch thick) with paper towels. Season generously with salt and pepper. In a skillet, heat 2 tablespoons of olive oil until shimmering. Cook chops for about 4 to 5 minutes and flip. Remove from the heat when they are golden brown and the internal temperature reads 140-145°F (the chops will continue to rise 5 degrees while resting). Transfer to a plate and cover with foil. In the same pan, reduce heat to medium. Add 2 tablespoons of butter and 1 chopped shallot or 1/4 of a small onion, and cook for 2 minutes. Add 1 teaspoon of fresh thyme and 2 cloves of garlic. Pour in 1/2 cup of chicken broth, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar. Simmer for 3-4 minutes until the broth reduces and thickens. Off heat, stir in 1 more tablespoon of butter. Spoon the sauce over the rested chops.
Swap: For a sweeter and more autumnal sauce use apple cider in place of broth. As for the chicken breasts, use the same technique and cook the chicken to an internal temperature of 165°F.
20) Miso Soba Soup
The case for Miso Soba Soup: Miso Soba Soup provides an undeniable satisfaction as its broth-y components do not leave you feeling heavy. Each and every one in this case breaks the rule that miso must go off the heat.
Start by bringing 4 cups of vegetable or chicken broth to a gentle simmer in a saucepan. Add 1 tablespoon of soy sauce, 1 teaspoon of ginger, and 2 cloves of smashed garlic (removed after). Simmer for 5 minutes. When this is done, start another pot and prepare 4 ounces of soba noodles. (4-5 minutes) Drain and rinse in cold water to stop cooking. Add 2 cups of baby spinach, bell pepper, and snap peas and mushrooms. Cook for 2-3 minutes more until tender. Remove from heat, whisk, and **dissolve** (it’s critical that miso never boils because it loses flavor) 3 tablespoons of white or red miso paste in a bowl with a ladle of broth until combined, then return to the soup. Divide the noodles into two bowls and add the broth. Add sliced green onions, ih and a soft-boiled egg.
Ramen noodles can be substituted for the soba noodles. For additional protein, you can add cooked shrimp or tofu.
21) Baked Feta Pasta
Reasons for including Baked Feta Pasta: Baked feta pasta is one of those viral videos that actually delivers. All you need is a hot oven, olive oil, a pint of cherry tomatoes, and feta.
Preheat oven to 400°F. Place an 8 ounce block of feta in the center of a 9×13 baking dish. Surround with 2 pints of cherry or grape tomatoes. Ensure everything is coated with 1/3 cup of olive oil and then add salt, pepper, and 1 teaspoon of Italian seasoning. Bake 30-35 minutes. Finish cooking once the tomatoes have softened and collapsed (some should be split so they can release their juice). The feta should also be softened and lightly browned on top. While that is baking, cook 12 ounces of pasta, reserving a 1/2 cup of the pasta water. Remove the dish from the oven. Combine with four chopped garlic cloves and a handful of fresh basil leaves; the heated garlic will be supple. Using a spoon, stir the feta and tomatoes together until a creamy sauce is formed. Mix with the pasta and add pasta water as required to achieve the desired consistency. Top with more basil.
Use fresh spinach for the added green instead of garlic. Also, to make a richer and more herb-flavored sauce, use Boursin cheese instead of feta.
22) Tofu Stir Fry
Why you should choose this tonight: A tofu stir-fry is one of the fastest dinners you can prepare based on plant-based ingredients. The estimated preparation time is about 15 minutes (of course, we assume you have pressed the tofu already). Pressing is that step that most people skip and end up with a soggy texture.
To press extra-firm tofu, wrap the block in paper towels, place a weight (such as a heavy pan) on top, and leave it for 20 minutes (or use a tofu press). Once done, chop the tofu into 1\” cubes, then mix it with 2 tablespoons cornstarch, salt and pepper. In a pan, heat 3 tablespoons oil over medium-high heat. Once the oil is hot, spread the tofu and fry for 8-10 minutes (do not overcrowd the pan). Make sure you turn the tofu every 2 minutes so that each side is a deep golden brown. Once done, remove the tofu and add 2 cups of stir-fry vegetables (ex. broccoli, bell pepper, snap peas) to the pan. Stir-fry for 4 minutes, then add 3 chopped garlic cloves and 1 tablespoon of grated ginger and cook for 30 seconds. Next, mix together in a separate bowl soy sauce (3 tablespoons), rice vinegar (1 tablespoon), honey (1 tablespoon), sesame oil (1 teaspoon) and cornstarch (1 teaspoon) and wait until all of the ingredients are dissolved. Add the tofu back to the pan together with the sauce and stir until the pan becomes shiny (about 1-2 minutes). Eith the finished meal on rice.
Instead of tofu, you can use tempeh, which will give a chewier texture and a nuttier flavor. For an optional addition, you can include a teaspoon of chili crisp if you want some extra spice.
Nathaniel’s Pantry Notes: The Three Cuts That Always Work for Two
I’ve observed that when my partner and I began cooking together, we tended to select the same three proteins for our meals, specifically bone-in chicken thighs, large shrimp, and eggs. This was not due to laziness, but rather, all three are quick and easy to cook, oftentimes we are cooking for just the two of us, and these proteins do not feel like “compromise food”.
The primary consideration when cooking for two is choosing a protein source that is able to accommodate smaller serving sizes without becoming excessively dry. It also does not make sense to buy bulk meats such as brisket or pork shoulder. These three were designed for such a thing.
• Bone-in skin-on chicken thighs. Two thighs is one adult dinner. They take 25-30 minutes in a 425°F oven, the skin gets crispy, the meat stays juicy because the bone insulates it. They’re cheaper than breasts, more forgiving of overcooking, and easier to handle.
• Large shrimp (16-20 count per pound). A half pound is dinner for two. Cooks in 3-4 minutes total in a hot pan. Buy frozen, peeled, deveined; the quality is honestly the same as “fresh” (which was almost always previously frozen anyway), and they thaw in 10 minutes under cold running water.
• Eggs (especially for a tired Tuesday). Four eggs is dinner for two in a frittata, shakshuka, fried-egg rice bowl, or scramble with toast. The protein cost is roughly $1 for the whole meal, and you can cook them from “I haven’t decided what’s for dinner” to “we’re eating” in 10 minutes.
What I buy: I buy a 4 pack of bone in skin on chicken thighs that are about $4-6. I buy $10/lb frozen wild argentine shrimp at trader joe’s and costco. 1 lb of shrimp lasts 6-8 dinners. I buy pasture raised eggs at a co-op or a good grocery store if not I buy conventional eggs. These 3 take turns for dinner-for-two most weeks.
23) Creamy Tuscan Chicken
Having a dinner case with Creamy Tuscan Chicken is a brilliant idea! It may look fancy, but it only takes 25 minutes to prepare. The most flavorful ingredient, sun-dried tomatoes, does most of the work.
To season two chicken breasts (or four chicken thighs), use salt, pepper, and one teaspoon of Italian seasoning. Pour two tablespoons of olive oil into a skillet and heat it over medium-high heat. Sear the chicken on each side for 4-5 minutes until golden brown. The chicken is done once it is firm to the touch and its internal temperature is at 165°F. Place onto a plate, then lower the heat to medium for the same pan. Add three minced garlic cloves and cook for 30 seconds. Pour in one cup of heavy cream, one third cup (drained and chopped) oil-packed sun-dried tomatoes, half a cup of chicken broth, and one third cup of grated parmesan. Let it simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Stir in two cups of baby spinach and cook for one minute or until it wilts. Place the chicken back into the pan and spoon some sauce on top. It is great served with pasta or some crusty bread.
For a lighter sauce, you may substitute heavy cream with half-and-half. Add Italian sausage (browned first) for a meatier version.
24) Black Bean Nachos
The Case for Black Bean Nachos: Two servings of game day food fit perfectly on a sheet pan. Black Bean Nachos are dinner disguised as game day food!
First, set your oven to 400°F to preheat. As it heats up, line a half-sheet pan with foil or parchment paper. Take one black bean can, drain and rinse the beans, and until the water is clear, pour the beans into a bowl. Mash about a third of the beans with a fork. Incorporate half a teaspoon of cumin, a small amount of lime, and a pinch of salt. For two tiers, spread half a bag of tortilla chips (approximately 10 ounces, restaurant-style) across the pan, then layer half the beans, and top with half of 2-3 cups grated cheese (sharp cheddar and Monterey Jack). Proceed with the remaining chips, beans, and cheese. You may add spicy toppings to your liking, including sliced jalapeños, red onions (thinly sliced), carnitas (leftover), or shredded chicken. Cook for 7 to 10 minutes, or until the cheese fully melts and edges bubble. To brown the top, set the broiler for 30 to 60 seconds, keeping a close watch. Add the following cold toppings to your order: salsa or pico de gallo, diced avocado or guacamole, sour cream, cilantro, scallions, and a squeeze of lime. Serve straight from the pan. Full Recipe HERE
If you want a source of protein, you can include cooked ground beef or shredded chicken. If you want a creamier base, you can use refried beans.
25) Greek Chicken Pitas
Where Greek Chicken Pitas earn their spot: Greek chicken pitas are the dinner that takes pantry yogurt, lemon, and garlic and turns ordinary chicken breast into something that tastes like vacation.
Cut one pound of boneless and skinless chicken thighs (or breasts) into 1-inch cubes. Marinade the chicken in 0.5 cups of plain Greek yogurt mixed with the juice of one lemon, three cloves of minced garlic, two tablespoons of olive oil, 1 tsp of dried oregano, 1 tsp of paprika, salt and pepper, for 15 minutes (or longer, up to overnight). In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Place chicken in a single layer, turn occasionally for 5 to 7 minutes until the chicken is deeply golden and the largest piece is cooked through (cut one to check, it shouldn’t be pink). While that is going on, tzatziki can be prepared by mixing 0.5 cups of Greek yogurt and half a grated cucumber (excess water squeezed out) 1 clove of minced garlic, 1 tablespoon of lemon juice, dill and salt to taste. Warm 2 pitas. Chicken, tzatziki, diced tomatoes, sliced cucumbers, red onions, feta, and olives.
Swap: For faster preparation, use ground chicken or turkey ( which is cooked the same way). For a gluten-free recipe, substitute the pita for rice bowls.
26) Mini Naan Pizzas
Justification for selecting this meal: Meal prep is even faster as naan can be used as a single serving pizza base and mini pizza can be ready in 8 minutes! Plus, you get 2 dinners because 2 naan come in a package.
Preheat oven to 425°F. Place two small rounds of naan or pita on a baking sheet. Apply a light coat of olive oil on each. Even store-bought, it is fine to use 2 to 3 tablespoons of pizza or marinara sauce. You can add your preferred toppings including sliced bell peppers, Basil, sliced olives, and halved cherry tomatoes in addition to ½ cup shredded mozzarella and pepperoni and sliced mushrooms. Bake 6-8 minutes. This is done when the cheese is melted and bubbling around the edges and when the naan is crisp underneath. (Lift with a spatula to check; if the bottom is light in color, cook for an additional 1-2 minutes). Add some fresh basil and red pepper flakes for garnish.
For a variation on white pizza, use ricotta and garlic in place of the red sauce. You may also try using pesto sauce for a different flavor profile.
27) Chicken Lettuce Wraps
What makes Chicken Lettuce Wraps work: Chicken lettuce wraps are the dinner that feels like takeout and clears the kitchen in 20 minutes. The main significance lies in the crispness of the lettuce and how it contrasts with the warmth of the filling.
In a skillet over medium-high heat, add 1 Tbsp of oil, then brown 1 lb of ground chicken, breaking the meat apart, for 5 to 6 minutes. Add 1 small diced onion and cook for 3 minutes. Add 3 minced garlic cloves, 1 Tbsp of minced ginger, and 1 sliced bell pepper (or a small can of diced water chestnuts). Cook for another 2 minutes. While that finishes cook, mix together the following in a bowl: 3 Tbsp of soy sauce, 1 Tbsp each of hoisin sauce and rice vinegar, 1 tsp sesame oil, and 1 tsp sriracha. Pour the sauce into the pan and stir for 1 – 2 minutes until the sauce coats the meat and reduces to a glaze (not a soup consistency). Finish with chopped peanuts and sliced green onions. The lettuce cups are from butter or bib lettuce. Place a few tablespoons of the filling into each leaf.
Substitution: Instead of chicken, use ground turkey or ground pork. For a version that is even more earthy and has more vegetables, include diced mushrooms.
28) Roasted Veggie Bowls
Where Roasted Veggie Bowls earn their spot: Roasting a veggie bowl for dinner lets the oven do the work for you! It feels almost too easy, yet still intentional to load a sheet pan with a variety of vegetables, a grain of your choice, and a sauce to drizzle.
Preheat oven to 425°F. Toss 4 cups of mixed vegetables (cubed sweet potato, broccoli florets, sliced bell pepper, sliced red onion, halved Brussels sprouts) with 3 tablespoons olive oil, salt, pepper, and 1 teaspoon smoked paprika. Single layer across the sheet pan. If you are prepping more than fits in a single layer, consider a second pan. Roast for 25-30 minutes. At the halfway point in the cooking time, please stir the mixture. Completion occurs when the sweet potato is soft enough to be punctured with a fork and the vegetables have developed brown and crisp edges. Follow the instructions on the package to cook 1 cup of either quinoa or farro. Prepare a bowl with grains, vegetables, and a quick tahini sauce (mix 1/4 cup tahini, juice of 2 teaspoons, 1 minced garlic clove, 2-3 teaspoons water, and salt to taste, and whisk until smooth.) You can add protein by including chickpeas, crumbled feta cheese, and a hard-boiled egg.
For an Asian flavor profile, you could use a peanut sauce (peanut butter + soy + lime + chili). If you want more protein, add cubes of tofu or chickpeas to the sheet pan for the last 15 minutes.
29) Grilled Cheese And Tomato Soup
I keep returning to dinners with creamy mushroom orzo. It is like risotto but without the 40 minutes of stirring required to make it, and the video of the orzo recipe claims to have mushrooms made to look like they’ve been simmered for hours, when they are actually only cooked for 8 minutes. The other one is the baked feta pasta. I was skeptical of the viral recipe for almost a year, but then I made it on a Tuesday and immediately understood the hype. If you want a safe bet, either of those two is the way to go. Just because you are cooking for two, doesn’t mean dinner has to be half baked. It could just as easily mean intentional cooking in the right amounts.
