20 Quick Easy Meals for One Person

You don't need to spend hours in the kitchen or deal with endless leftovers when cooking for yourself. Whether you're living solo or just need a quick meal, these 20 single-serving recipes will transform your daily dining routine. From a Mediterranean chickpea bowl that comes together in minutes to a perfectly portioned mushroom risotto, each recipe is designed to minimize prep time and maximize flavor. Let's explore these practical, portion-controlled meals that'll make solo dining something to look forward to.

Mediterranean Chickpea Bowl

Mediterranean Chickpea Bowl is a protein-rich, vegetarian-friendly meal that combines the wholesome flavors of the Mediterranean with the convenience of a one-bowl preparation. This dish features tender chickpeas, fresh vegetables, and aromatic herbs, all dressed in a zesty lemon-olive oil dressing.

The beauty of this recipe lies in its versatility and minimal cooking requirements, making it perfect for busy individuals looking for a nutritious meal. Most ingredients can be prepared in advance, and the entire dish comes together in less than 15 minutes, offering a balanced combination of protein, fiber, and healthy fats.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup kalamata olives
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: 1 clove garlic, minced

Drain and rinse the chickpeas, then pat them dry with paper towels. In a large bowl, combine chickpeas, halved tomatoes, diced cucumber, sliced red onion, and kalamata olives. Create the dressing by whisking together olive oil, lemon juice, dried oregano, salt, and pepper (and minced garlic if using).

Layer the fresh spinach in your serving bowl, top with the chickpea mixture, and sprinkle with crumbled feta cheese. Drizzle the prepared dressing over the entire bowl just before eating. For added flavor, let the bowl sit for 5 minutes before consuming, allowing the dressing to permeate the ingredients.

For best results, store the components separately if preparing in advance. The dressing can be made up to three days ahead and stored in an airtight container in the refrigerator. If you prefer warm chickpeas, briefly heat them in a pan before adding to the bowl, but serve the remaining ingredients cold for the best texture contrast.

15-Minute Shrimp Scampi

Shrimp scampi is a classic Italian-American dish that combines succulent shrimp with a light, garlicky wine sauce over pasta. While traditionally served in restaurants, this simplified version brings the same flavors to your kitchen in just minutes, perfect for a single serving.

This recipe has been streamlined to minimize prep time and dishes while maximizing flavor. The key is using fresh ingredients and timing the pasta to finish cooking just as the shrimp and sauce are ready to serve.

Ingredients:

• 6 large shrimp, peeled and deveined
• 4 oz linguine or spaghetti
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• ¼ cup white wine
• 1 tablespoon lemon juice
• ¼ teaspoon red pepper flakes
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons grated Parmesan cheese

Start by bringing a pot of salted water to boil and cook pasta according to package directions. While the pasta cooks, heat butter and olive oil in a skillet over medium heat. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant. Add shrimp and cook for 2-3 minutes until pink, then remove shrimp. Add wine and lemon juice to the pan, simmer for 2 minutes until slightly reduced. Return shrimp to the pan, add the drained pasta, and toss everything together with parsley and Parmesan.

For best results, use raw shrimp rather than pre-cooked, as they'll absorb more flavor and won't become rubbery. The wine can be substituted with chicken broth if preferred, and the dish can be made spicier by adjusting the red pepper flakes. Save a small amount of pasta water before draining to help thin the sauce if needed.

Microwave Egg Fried Rice

Microwave Egg Fried Rice is a convenient solution for solo diners who want a hot, satisfying meal without the hassle of traditional stovetop cooking. This simplified version delivers the familiar flavors and textures of restaurant-style fried rice while utilizing the speed and efficiency of microwave cooking.

The key to successful microwave fried rice lies in using day-old rice, which has had time to dry out slightly, preventing mushiness in the final dish. This recipe transforms basic ingredients into a complete meal in under 10 minutes, making it perfect for busy weeknights or quick lunches.

• 1½ cups cooked white rice (preferably day-old)
• 1 large egg
• ¼ cup frozen peas and carrots
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, chopped
• ⅛ teaspoon white pepper
• 1 tablespoon vegetable oil

Break up any clumps in the cold rice using a fork. In a microwave-safe bowl, combine the rice with frozen vegetables and vegetable oil, stirring well to coat evenly. Microwave for 2 minutes, then stir and microwave for another minute until heated through.

Push the rice mixture to one side of the bowl, creating a well. Crack the egg into the empty space and quickly beat it with a fork. Microwave for 30-45 seconds until the egg is partially set, then mix it into the rice. Add soy sauce, sesame oil, and white pepper, stirring to combine. Microwave for an additional 30 seconds, then top with chopped green onions.

For best results, use a wide, shallow microwave-safe bowl to ensure even heating, and stir the ingredients thoroughly between cooking intervals. The rice can be made ahead and stored in the refrigerator, but the vegetables should be added frozen to prevent overcooking. If the rice seems dry, add an extra splash of soy sauce or a teaspoon of water before the final heating.

Single-Serve Vegetable Frittata

Single-serve frittatas are perfect for solo diners looking for a nutritious and satisfying meal. This versatile dish can be enjoyed for breakfast, lunch, or dinner, combining protein-rich eggs with your choice of fresh vegetables for a complete and balanced meal.

The beauty of a single-serve frittata lies in its simplicity and adaptability. While this recipe suggests specific vegetables, you can easily substitute them with whatever produce you have available in your refrigerator, making it an excellent option for reducing food waste.

Ingredients:

• 3 large eggs
• 2 tablespoons milk
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/2 cup fresh spinach
• 2 tablespoons grated cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Whisk together eggs and milk in a bowl, seasoning with salt and pepper. Heat olive oil in a small ovenproof skillet over medium heat. Sauté onions and bell peppers until softened, about 3-4 minutes. Add spinach and cook until wilted. Pour the egg mixture over the vegetables, sprinkle with cheese, and cook until the edges begin to set.

Transfer the skillet to a preheated broiler and cook for 2-3 minutes until the top is golden brown and the eggs are fully set. The frittata should puff up slightly and become light and fluffy.

For best results, use a 6-8 inch non-stick, oven-safe skillet and ensure all vegetables are cut to similar sizes for even cooking. The frittata can be made ahead and refrigerated for up to two days, making it perfect for meal prep. Reheat gently in the microwave or enjoy cold.

One-Pan Teriyaki Chicken

One-Pan Teriyaki Chicken is a perfect weeknight meal that combines sweet and savory flavors in a single skillet. The dish takes less than 30 minutes to prepare and creates minimal cleanup, making it ideal for solo diners who want a satisfying Asian-inspired meal without the fuss.

The key to this recipe's success lies in the homemade teriyaki sauce, which offers a richer taste than store-bought alternatives. While traditional teriyaki sauce requires mirin (sweet rice wine), this simplified version uses common pantry ingredients while maintaining authentic flavors.

• 1 chicken breast (6-8 oz), cut into 1-inch pieces
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 2 tablespoons vegetable oil
• 1 cup broccoli florets
• 1/2 red bell pepper, sliced
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds for garnish

Heat oil in a medium-sized skillet over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 5-6 minutes. While the chicken cooks, mix soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small bowl. Add vegetables to the pan and stir-fry for 2-3 minutes until crisp-tender.

Combine cornstarch and water in a separate small bowl to create a slurry. Pour the sauce mixture into the pan, then add the cornstarch slurry. Stir continuously until the sauce thickens and coats the chicken and vegetables evenly, about 2-3 minutes. Sprinkle with sesame seeds before serving.

For best results, bring the chicken to room temperature before cooking to ensure even cooking throughout. The sauce can be made ahead and stored in the refrigerator for up to a week, and the vegetables can be swapped with any fresh alternatives you have on hand. If the sauce becomes too thick, thin it with a tablespoon of water at a time until reaching desired consistency.

Personal Pizza With Fresh Toppings

The beauty of this recipe lies in its versatility – you can use store-bought pizza dough or flatbread as your base, and top it with whatever ingredients you have in your refrigerator. The key is to not overload the pizza with toppings, which ensures even cooking and maintains the crispiness of the crust.

Ingredients:

• 1 small portion of pizza dough (6-8 oz) or 1 flatbread
• 3 tablespoons pizza sauce
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 1/4 cup chosen toppings (vegetables, meats, or both)
• 1 tablespoon olive oil
• 1/4 teaspoon Italian seasoning
• Salt and pepper to taste

Preheat your oven to 450°F (230°C) and place a pizza stone or baking sheet inside to heat up. If using pizza dough, roll it out on a floured surface to about 8-10 inches in diameter. Brush the edges with olive oil and spread the pizza sauce evenly across the surface, leaving a half-inch border for the crust. Add your cheese and chosen toppings.

Once the oven is hot, carefully transfer your pizza onto the preheated stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned. Remove from the oven and let it cool for 2-3 minutes before slicing.

For best results, precook any raw meat toppings and pat them dry before adding to the pizza. If using vegetables, cut them into small, uniform pieces to ensure even cooking. You can also brush the crust with garlic-infused olive oil before adding toppings for extra flavor, and finish the pizza with fresh herbs like basil or oregano after it comes out of the oven.

Mason Jar Greek Salad

Mason jar salads have revolutionized the way busy individuals approach meal prep, offering a convenient and fresh solution for healthy eating on the go. The Mason Jar Greek Salad, in particular, stands out for its vibrant Mediterranean flavors and ability to stay crisp for several days when properly layered.

This classic combination of fresh vegetables, olives, and feta cheese creates a perfect balance of flavors and textures, while the jar's vertical storage keeps ingredients separate until you're ready to eat. The dressing sits at the bottom, preventing the rest of the ingredients from becoming soggy, making it an ideal make-ahead meal for work, school, or busy days at home.

Ingredients:

• 1 quart-sized Mason jar
• 2 tablespoons Greek vinaigrette
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, thinly sliced
• ½ cup bell peppers, chopped
• ¼ cup kalamata olives
• ¼ cup feta cheese, crumbled
• 1 cup romaine lettuce, chopped
• 2 tablespoons fresh oregano
• Salt and pepper to taste

Layer the ingredients in the Mason jar, starting with the dressing at the bottom. Add tomatoes and cucumbers next, as they can withstand sitting in the dressing. Continue layering with red onions, bell peppers, and olives. Add the feta cheese as the next layer, followed by the lettuce and fresh oregano at the top. Seal the jar tightly and refrigerate.

When ready to eat, simply shake the jar to distribute the dressing throughout the salad, then pour into a bowl. The layering technique ensures that each ingredient maintains its texture and freshness until serving time.

For best results, consume the salad within 3-4 days of preparation. If adding protein like grilled chicken or chickpeas, place them after the dressing layer but before the vegetables. Always ensure your Mason jar is completely dry before assembling, and leave about an inch of space at the top of the jar to allow ingredients to shake and mix properly when ready to eat.

Quick Tuna Melt Sandwich

The classic tuna melt sandwich combines the hearty protein of tuna with melted cheese for a satisfying quick meal. This comfort food favorite takes just minutes to prepare and requires minimal cooking skills, making it perfect for solo diners looking for a warm, filling lunch or dinner.

This recipe creates a single serving that hits all the right notes – creamy tuna salad, toasted bread, and gooey melted cheese. The addition of celery and onion adds a pleasant crunch, while mayonnaise binds it all together for the perfect texture.

Ingredients:

• 1 can (5 oz) chunk light tuna, drained
• 2 tablespoons mayonnaise
• 1 celery stalk, finely diced
• 2 tablespoons red onion, minced
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 2 slices bread
• 2 slices cheddar cheese
• 1 tablespoon butter

Mix the drained tuna with mayonnaise, diced celery, minced onion, salt, and pepper in a bowl until well combined. Butter one side of each bread slice. Place one slice butter-side down in a skillet over medium heat. Top with the tuna mixture and cheese slices, then cover with the second slice of bread, butter-side up. Cook for 3-4 minutes until golden brown, then carefully flip and cook for another 2-3 minutes until the cheese is melted and both sides are crispy.

For best results, drain the tuna thoroughly to prevent a soggy sandwich, and don't overload the bread with filling. The sandwich can be customized with different cheese varieties, and additional ingredients like sliced tomatoes or pickles can be added just before the final assembly. Using a heavy-bottomed skillet helps achieve even browning, and covering the pan for the last minute of cooking ensures the cheese melts completely.

Solo Stir-Fry Noodles

Solo Stir-Fry Noodles combines convenience with flavor in a single-serving meal that's perfect for busy weeknights. This versatile dish takes just minutes to prepare and can be customized with whatever vegetables you have in your refrigerator.

The key to a successful stir-fry noodle dish lies in having all ingredients prepped before cooking, as the actual cooking process moves quickly. This recipe uses common pantry staples and fresh ingredients that are easy to find in any grocery store.

Ingredients:

• 4 oz rice noodles or egg noodles
• 1 cup mixed vegetables (carrots, bell peppers, snap peas)
• 1 clove garlic, minced
• 1/2 cup protein of choice (tofu, chicken, or shrimp)
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 1 green onion, chopped
• 1 tbsp oyster sauce

Cook noodles according to package instructions until just al dente, then drain and set aside. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and protein, cooking until the protein is nearly done. Add vegetables and stir-fry for 2-3 minutes until crisp-tender.

Add the cooked noodles to the pan along with soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined and heated through, about 2-3 minutes. Season with black pepper and garnish with green onions before serving.

For best results, cut all vegetables into similar-sized pieces to ensure even cooking. The noodles can be cooked ahead of time and stored in the refrigerator for up to a day – just rinse them under hot water before adding to the stir-fry. If the noodles seem dry during cooking, add a splash of water or chicken broth to create more sauce.

Stuffed Sweet Potato

Stuffed sweet potatoes are a versatile and nutritious meal perfect for solo dining. This simple dish combines the natural sweetness of baked sweet potatoes with your choice of savory toppings, creating a balanced and satisfying meal that's both healthy and comforting.

This recipe takes approximately 45 minutes to prepare and cook, but most of that time is hands-off while the sweet potato bakes. The result is a warm, filling meal that can be customized with various toppings to suit your taste preferences or to use up ingredients you have on hand.

Ingredients:

• 1 medium sweet potato
• 1/2 cup black beans, drained and rinsed
• 1/4 cup corn kernels
• 2 tablespoons diced red onion
• 1/4 avocado, sliced
• 2 tablespoons Greek yogurt
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon chili powder
• Fresh cilantro for garnish

Preheat your oven to 400°F (200°C). Wash the sweet potato and pierce it several times with a fork. Rub the skin with olive oil and sprinkle with salt. Place the potato on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork. While the potato bakes, prepare your toppings by warming the black beans and corn together in a small pan.

Once the sweet potato is done, slice it lengthwise and gently mash the inside with a fork. Layer your toppings starting with the black bean and corn mixture, followed by red onion, avocado slices, and a dollop of Greek yogurt. Sprinkle with chili powder and garnish with fresh cilantro.

For best results, choose a sweet potato that's uniform in shape for even cooking. The potato can be microwaved for 5-7 minutes if you're short on time, though oven-baking provides better flavor and texture. Leftover toppings can be stored in the refrigerator for up to 3 days and used for another meal.

Single-Portion Beef Burrito Bowl

Single-portion beef burrito bowls are perfect for solo diners who want a satisfying, restaurant-style meal at home. This recipe combines seasoned ground beef with classic Mexican-inspired ingredients, creating a balanced meal that's both nutritious and flavorful.

The beauty of a burrito bowl lies in its customization potential and the fact that you can prep most components ahead of time. While this recipe uses fresh ingredients, you can easily substitute with what you have on hand, making it an excellent option for using up leftover rice or vegetables.

Ingredients:

• 4 oz lean ground beef
• 1/2 cup cooked rice
• 1/4 cup black beans, drained and rinsed
• 1/4 cup corn kernels
• 1/2 cup chopped lettuce
• 1/4 cup diced tomatoes
• 2 tablespoons diced onion
• 2 tablespoons shredded cheese
• 1 tablespoon taco seasoning
• 1/4 avocado, sliced
• Sour cream (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Brown the ground beef in a skillet over medium heat with olive oil, breaking it into small pieces. Add taco seasoning and cook until the meat is no longer pink, about 5-7 minutes. While the beef cooks, warm the black beans and corn in a microwave or small saucepan. Cook rice according to package instructions if not using leftover rice.

Assemble the bowl by placing the rice at the bottom, then arranging the seasoned beef, black beans, corn, lettuce, tomatoes, onions, and avocado in sections around the bowl. Top with shredded cheese and a dollop of sour cream if desired.

To make this meal even more efficient, consider preparing larger portions of the rice and beef during weekend meal prep, then refrigerating them in individual portions. Most components will stay fresh in the refrigerator for 3-4 days, though fresh ingredients like lettuce and avocado should be added just before serving.

5-Minute Caprese Quesadilla

A Minute Caprese Quesadilla transforms the classic Italian salad into a quick, warm, and satisfying meal perfect for solo dining. This fusion dish combines the freshness of tomatoes and basil with melted mozzarella, all wrapped in a crispy tortilla.

Taking just minutes to prepare, this quesadilla delivers the beloved Caprese flavors in a convenient handheld format. The heat from cooking melts the cheese and slightly warms the tomatoes, creating a delightful contrast of temperatures and textures that elevates this simple dish.

Ingredients:

• 1 large flour tortilla
• 4 oz fresh mozzarella, sliced
• 1 medium tomato, thinly sliced
• 6-8 fresh basil leaves
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 teaspoon balsamic glaze (optional)

Place the tortilla in a large skillet over medium heat. Layer half of the tortilla with mozzarella slices, followed by tomato slices and fresh basil leaves. Season with salt and pepper, and drizzle with balsamic glaze if desired. Fold the empty half of the tortilla over the filled side. Brush the outside of the tortilla with olive oil and cook for 2-3 minutes on each side until golden brown and the cheese has melted.

For best results, slice the mozzarella and tomatoes thinly to ensure even melting and prevent the quesadilla from becoming too wet. If using pre-shredded mozzarella instead of fresh, reduce the amount to 3 ounces as it tends to be drier. Keep the heat at medium to avoid burning the tortilla before the cheese melts properly.

Personal Portion Salmon En Papillote

Salmon en papillote is a classic French cooking method where fish is baked in a parchment paper packet, creating a perfectly steamed and flavorful meal. The technique seals in moisture and allows the fish to cook in its own juices along with any aromatics and vegetables you add to the packet.

This single-serving version is ideal for a quick weeknight dinner, taking just 20 minutes from start to finish. The parchment packet creates a self-contained meal with minimal cleanup, perfect for busy individuals who want a restaurant-quality dish at home.

Ingredients:

• 1 (6 oz) salmon fillet
• 1 cup mixed vegetables (sliced zucchini, carrots, or asparagus)
• 1 tablespoon olive oil
• 1 lemon, sliced
• 2 sprigs fresh thyme
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 piece parchment paper (15×15 inches)

Preheat the oven to 400°F (200°C). Fold the parchment paper in half and cut it into a heart shape when opened. Place the vegetables on one side of the parchment heart, near the crease, and lay the salmon fillet on top. Drizzle with olive oil, add lemon slices, garlic, and thyme, then season with salt and pepper.

To seal the packet, fold the empty half of the heart over the salmon. Starting from the top of the heart, make small, tight overlapping folds along the open edge, working your way down and around to seal completely. Place the packet on a baking sheet and bake for 12-15 minutes, depending on the thickness of your fillet.

When making salmon en papillote, ensure your parchment seal is tight to keep steam from escaping, as this is crucial for proper cooking. The packet should puff up during baking – this is a good sign. Let the packet rest for 1 minute after removing from the oven, and be careful when opening as hot steam will escape. If unsure about doneness, you can carefully open a small part of the packet to check the salmon's center.

Microwave Mac and Cheese

Microwave mac and cheese is the perfect solution for those times when you're craving comfort food but don't want to deal with a big production in the kitchen. This single-serving recipe delivers the creamy, cheesy goodness of traditional macaroni and cheese in just a few minutes, using your microwave.

Unlike boxed varieties, this homemade version allows you to control the ingredients and customize the cheese blend to your preferences. The result is a fresh, hot bowl of mac and cheese that rivals stovetop versions, without the hassle of boiling water or washing multiple pots and pans.

Ingredients:

• 1/2 cup elbow macaroni
• 1/2 cup water
• 1/4 cup milk
• 1/2 cup shredded cheese (cheddar or mixed cheese blend)
• 1/8 teaspoon salt
• Pinch of black pepper
• 1/8 teaspoon garlic powder (optional)

Combine the macaroni and water in a microwave-safe bowl or mug. Microwave on high for 2-3 minutes, stirring halfway through, until the pasta is tender. The water should be mostly absorbed, but a small amount of liquid remaining is fine. Add the milk, cheese, salt, pepper, and garlic powder if using. Stir well to combine.

Return the bowl to the microwave and heat for another 30-60 seconds, stopping to stir halfway through. Continue heating in 15-second intervals if needed until the cheese is completely melted and the sauce is smooth and creamy.

For best results, use a deep microwave-safe bowl to prevent boiling over, and watch carefully during cooking as microwave power levels vary. Let the mac and cheese stand for one minute before eating, as it will continue to thicken slightly. If the sauce becomes too thick, simply stir in a splash of warm milk to reach your desired consistency.

Solo Thai Green Curry

This recipe uses store-bought green curry paste to save time, but doesn't compromise on taste. The combination of tender chicken, crisp vegetables, and fragrant herbs creates a restaurant-quality meal in just 30 minutes.

Ingredients:

• 2 tablespoons green curry paste
• 1 cup coconut milk
• 1 chicken breast, sliced
• 1/2 cup bamboo shoots
• 1/2 cup bell peppers, sliced
• 1/4 cup snap peas
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 2 kaffir lime leaves (optional)
• 1/4 cup Thai basil leaves
• 1 tablespoon cooking oil
• Jasmine rice for serving

Heat oil in a small saucepan over medium heat. Add curry paste and fry until fragrant, about 1-2 minutes. Pour in half the coconut milk and stir until the oil separates. Add chicken and cook until nearly done, then add remaining coconut milk, bamboo shoots, bell peppers, and snap peas.

Bring to a gentle simmer and add fish sauce, sugar, and kaffir lime leaves if using. Cook for 5-7 minutes until vegetables are crisp-tender and chicken is fully cooked. Remove from heat and stir in Thai basil leaves just before serving over jasmine rice.

For best results, don't overcook the vegetables to maintain their crunch and color. The curry sauce should be somewhat thin but still coat the back of a spoon. If it becomes too thick, add a splash of water or coconut milk. Leftovers can be stored in the refrigerator for up to 2 days, though the vegetables may soften slightly upon reheating.

Single-Serve Breakfast Hash

Single-Serve Breakfast Hash is the perfect way to start your day with a hearty, satisfying meal that combines crispy potatoes, fresh vegetables, and protein-rich eggs. This versatile dish can be customized based on whatever ingredients you have in your refrigerator, making it an excellent option for using up leftover vegetables or meat.

This quick and easy breakfast takes less than 20 minutes to prepare and cook, requiring minimal cleanup since everything is prepared in a single skillet. The combination of textures and flavors creates a restaurant-quality breakfast that's both nutritious and filling enough to fuel your morning activities.

Ingredients:

• 1 medium potato, diced
• 2 tablespoons olive oil
• 1/4 onion, diced
• 1/2 bell pepper, chopped
• 1 large egg
• 2 tablespoons butter
• Salt and pepper to taste
• 1/4 teaspoon paprika
• Optional: 2 tablespoons shredded cheese

Heat oil in a medium-sized skillet over medium-high heat. Add diced potatoes and cook for 7-8 minutes, stirring occasionally until they begin to brown and crisp. Add onions and bell peppers to the skillet, continuing to cook for another 3-4 minutes until the vegetables are softened and the potatoes are golden brown. Create a well in the center of the hash and crack the egg directly into it, then cover the skillet and cook for 2-3 minutes until the egg reaches your desired doneness.

For best results, cut the potatoes into uniform, small pieces (about 1/4 inch) to ensure even cooking. The key to achieving crispy potatoes is to avoid overcrowding the pan and stirring too frequently. If using cheese, add it after the egg is nearly cooked and allow it to melt before serving.

One-Person Pesto Pasta

One-Person Pesto Pasta is a versatile and satisfying meal that comes together in minutes, perfect for busy individuals who want a fresh, homemade dinner without excessive cleanup. The combination of al dente pasta and vibrant pesto creates a restaurant-quality dish that can be easily customized with additional ingredients you have on hand.

This recipe uses store-bought pesto to save time, though homemade pesto can be substituted if preferred. The portions are carefully measured for a single serving, eliminating waste and ensuring the perfect amount of sauce-to-pasta ratio.

• 4 oz (115g) pasta (spaghetti, fettuccine, or penne)
• 2 tablespoons prepared pesto
• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• Salt and black pepper to taste
• 1 cup pasta cooking water (reserved)
• Optional: cherry tomatoes, pine nuts, fresh basil

Bring a medium pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes. Just before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and return it to the pot. Add the pesto, olive oil, and a splash of the reserved cooking water, stirring until the pasta is evenly coated. If needed, add more pasta water to achieve desired consistency. Season with salt and pepper, then transfer to a serving bowl and top with Parmesan cheese.

To elevate this basic recipe, consider toasting pine nuts in a dry pan until golden brown, or halving cherry tomatoes to add color and freshness. The reserved pasta water contains starch that helps the sauce cling to the pasta, so don't skip this step. The dish can be stored in an airtight container in the refrigerator for up to 2 days, though it's best enjoyed immediately while the pasta is hot and the sauce is fresh.

Quick Black Bean Taco Bowl

A black bean taco bowl is the perfect solution for solo diners seeking a nutritious and satisfying meal that comes together in minutes. This Mexican-inspired dish combines protein-rich black beans with fresh vegetables and classic taco seasonings for a wholesome dining experience.

The beauty of this recipe lies in its versatility and convenience. Using primarily pantry staples and fresh produce, this taco bowl can be customized to your taste preferences while maintaining its quick preparation time of just 15 minutes.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked rice
• 1 cup chopped romaine lettuce
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/2 avocado, sliced
• 2 tablespoons taco seasoning
• 2 tablespoons olive oil
• 1/4 cup shredded cheese
• Lime wedges for serving
• Optional: sour cream, cilantro, hot sauce

Heat olive oil in a medium pan over medium heat. Add the drained black beans and taco seasoning, stirring to combine. Cook for 3-4 minutes until the beans are heated through and well-seasoned.

Meanwhile, prepare your bowl by laying down a base of cooked rice, followed by chopped lettuce. Top the rice and lettuce with the seasoned black beans, cherry tomatoes, red onion, and avocado slices. Finish by sprinkling shredded cheese on top and garnishing with optional toppings like sour cream, cilantro, or hot sauce. Serve with lime wedges for an extra burst of flavor.

For optimal results, prepare the rice in advance and store it in the refrigerator. This not only saves time but also allows you to quickly assemble multiple bowls throughout the week. If using canned beans, always rinse them thoroughly to reduce sodium content and prevent any tinny taste from affecting your dish.

Mini Mushroom Risotto

Mini Mushroom Risotto for one person delivers all the creamy, comforting goodness of traditional risotto in a smaller portion. This scaled-down version maintains the authentic Italian flavors while eliminating waste and excessive leftovers.

Perfect for a cozy dinner at home, this recipe uses arborio rice, mushrooms, and minimal ingredients that are easy to find in most grocery stores. The cooking process takes about 25 minutes, making it an ideal weeknight meal that doesn't compromise on flavor or quality.

• 1/2 cup arborio rice
• 4 oz mushrooms, sliced
• 2 cups vegetable or chicken broth
• 1/4 cup white wine
• 1 small shallot, minced
• 1 clove garlic, minced
• 2 tbsp butter, divided
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 tsp fresh thyme
• Salt and pepper to taste

Heat broth in a small saucepan and keep warm. In a separate medium saucepan, heat 1 tablespoon each of butter and olive oil over medium heat. Add shallots and cook until translucent, then add mushrooms and garlic. Cook until mushrooms are golden brown. Remove mushroom mixture and set aside.

In the same pan, add remaining butter and oil. Add rice and toast for 2-3 minutes until edges become translucent. Add wine and stir until absorbed. Begin adding warm broth 1/4 cup at a time, stirring constantly and waiting for liquid to be absorbed before adding more. Continue this process until rice is creamy and al dente, about 18-20 minutes. Stir in reserved mushroom mixture, Parmesan cheese, and thyme.

For best results, use room temperature ingredients and avoid washing the mushrooms (wipe with a paper towel instead). The rice should maintain a slight bite when done – overcooking will result in a mushy texture. Leftover risotto can be stored in the refrigerator for up to 2 days, though it's best enjoyed immediately.

Personal Portion Ramen Bowl

This recipe strikes a balance between convenience and authenticity, taking approximately 20 minutes to prepare. While traditional ramen requires hours of preparation, this version uses smart shortcuts while maintaining the essential elements that make ramen comforting and delicious.

• 1 package fresh ramen noodles (or 1 pack dried)
• 2 cups chicken or vegetable broth
• 1 soft-boiled egg
• 1 cup baby spinach
• 1 green onion, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• ½ cup sliced mushrooms
• Optional: sliced chicken, pork, or tofu
• Nori sheets for garnish

Begin by bringing the broth to a simmer in a medium pot. Add minced garlic, soy sauce, and sesame oil. Let these ingredients infuse for about 5 minutes over low heat.

While the broth simmers, prepare your soft-boiled egg by cooking it for 6-7 minutes in boiling water, then immediately placing it in ice water.

Cook the ramen noodles according to package instructions in a separate pot of water. Once cooked, drain and transfer them to your serving bowl. Pour the hot broth over the noodles, then arrange the spinach, mushrooms, and your protein of choice. Slice the egg in half and place it on top, along with green onions and nori.

For best results, prepare all ingredients before heating the broth, as the assembly process moves quickly. The noodles will continue cooking in the hot broth, so consider cooking them slightly less than the package suggests. Store any leftover ingredients separately from the broth to maintain their texture for future meals.