Parmesan Shrimp Pasta / Spicy Shrimp Chowder Twofer One

In the produce section of most stores you can buy single pieces of vegetables, which works very well for us single people, we can’t use a whole bag of carrots or whatever, so you just buy one or two. That is what you should do for these recipes. These also make two servings and maybe a leftover for one each, or two and a half servings for one person.

Parmesan Shrimp Pasta

1 tablespoon olive oil

2 cloves minced garlic

½ pound Shrimp, peeled

½ cup broccoli florets

½ small onion, diced

½ teaspoon salt

½ teaspoon pepper

½ teaspoon paprika

1 cup Parmesan cheese

1 cup cooked pasta, spaghetti noodles are great

¼ cup milk, wine or broth

Cook pasta and set aside. Heat olive oil in skillet and add garlic and shrimp. Cook for a few minutes and add broccoli and onion and cook for about 10 minutes. Turn off heat and add spices and parmesan cheese. Then add the cooked pasta and ¼ cup liquid and heat on low heat for about 5 minutes, until cheese slightly melts and a sauce is ready.

Spicy Shrimp Chowder

2 tablespoon butter

½ small onion, diced

½ pound shrimp

2 tablespoons flour

1 can chicken broth

½ cup milk

1 potato, diced

1 carrot, sliced

1 stalk celery, diced

1 teaspoon salt

1 teaspoon Curry Powder

½ teaspoon Chili Powder

Melt butter in a sauce pan and add onion and shrimp and cook for about 5 minutes and add  flour and when it is thoroughly mixed in add the chicken broth and milk and heat until the mixture thickens. Add the potato, carrot, celery, salt, curry and chili powder. Cook this over low heat until the vegetables are tender, about 15 minutes. Add more milk to thin if needed.

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Paella / Jambalaya Twofer One Recipes

Being single things can get forgotten about and go bad so I try to make two recipes at a time that use up the ingredients I bought. You can buy sausages and ham in whatever quantity you want at the butcher counter and chicken usually is sold in 1 pound packages especially if it is on sale which is how I like to shop. Since onions and peppers can get forgotten sometimes I wanted to use the whole onion and pepper in these recipes, same with the can of tomatoes and chicken broth. I recommend making one of these dishes one night and freeze half of it for the next week and do the same the next night with the other one. If you made the meatball soup and meatloaf from yesterday and froze half of them you could rotate the dishes in your lineup for dinner so you can have a little variety without too much effort.

Paella

½ pound skinless boneless chicken

1 tablespoon olive oil

½ teaspoon salt

¼ pound hot Italian sausages (or Spanish Chorizo)

½ onion, chopped

2 cloves garlic minced

½ red bell pepper, chopped

½ can tomatoes

1 teaspoon Paprika

1 teaspoon cumin

½ cup rice

½ cup water

½ can chicken broth

1 small jar artichoke hearts, drained and chopped

In a skillet with a lid heat the olive oil. Add the chicken, season it with salt and cook for about 5 minutes and then add the sausages, onions, garlic and peppers and cook another 5 minutes. Then add the tomatoes, ham, cumin, paprika, rice, water and broth. Cover the pan and continue cooking over low heat for about 20 minutes. When the rice becomes tender add the artichoke hearts and continue to simmer over low heat for another 5 to 10 minutes. Makes 2 (and maybe a snack) servings.

Jambalaya

2 tablespoons olive oil

½ onion, chopped

½ red bell pepper, chopped

2 cloves minced garlic

8 ounces diced chicken

4 ounces diced ham

½ can tomatoes

½ can chicken broth

½ cup water

½ cup rice

1 teaspoon salt

1 teaspoon Thyme

1 teaspoon Oregano

½ teaspoon Cayenne pepper

In a soup pot heat the olive oil over medium heat and add onion, pepper, and garlic and cook for about 5 minutes. Add the chicken and continue cooking another 5 minutes. Add the ham, tomatoes, broth and water and bring to a boil. Add the rice and spices. Cover and cook over low heat for 20 minutes and cook until rice is tender and broth has been absorbed.  Makes 2 servings (with maybe a snack).