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Solos, Duets, & Trios: Recipes for 1, 2 or 3 people
Solos, Duets, & Trios: Recipes for 1, 2 or 3 people
Solos, Duets, & Trios: Recipes for 1, 2 or 3 people
Ebook88 pages51 minutes

Solos, Duets, & Trios: Recipes for 1, 2 or 3 people

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About this ebook

This book contains 135 recipes that make no more than 3 servings--many make 1 or 2 servings so singles and couples don't have to eat the same dish all week long. There are even slow cooker recipes for 2 or 3.

LanguageEnglish
Release dateJun 11, 2012
ISBN9781476223988
Solos, Duets, & Trios: Recipes for 1, 2 or 3 people
Author

Raquel Haggard

Aunt Purple is the Jesus loving, all the time cooking, sometimes crafting, Fiesta collecting, Texas living, happy wife of a smoking, grilling guru.

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    Book preview

    Solos, Duets, & Trios - Raquel Haggard

    Solos, Duets & Trios: Recipes for 1, 2 or 3 people

    By Raquel Haggard

    Aunt Purple’s Cooking

    Copyright 2012 Raquel Haggard

    This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold

    or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please purchase your own copy. Thank you for respecting the hard work of this author.

    This book is available in print as Solos, Duets & Trios by Aunt Purple’s Cooking.

    Additional ebooks are available at smashwords.com

    Soups, Salads & Sides

    Main Dishes

    Slow Cooking

    Beverages/Desserts

    Soups, Salads & Sides 

    Orange Marmalade Sauce

    1 TB orange juice concentrate

    1/2 c. sugar free orange marmalade

    1 TB brown sugar

    2 tsp cornstarch mixed with 1/4 c. water

    1 tsp vanilla extract

    In a small saucepan, heat orange juice and add orange marmalade and brown sugar; simmer, whisking until smooth. Add cornstarch mixture to sauce and cook, until slightly thickened, about 1 minute. Remove from heat and stir in vanilla extract. Let cool slightly; serve warm. (The sauce will keep, covered, in the refrigerator for up to 4 days.) Can use on pancakes.

    Yield: 2 servings. Per serving (about ¼ cup)= 88 Calories; trace Fat (0.1% calories from fat); trace Protein; 31g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium.

    Bisucit for 1

    1/3 c. reduced fat Bisquick

    3 TB water

    1/2 tsp Italian Seasoning

    Preheat oven to 350º. Combine all ingredients--should form dough. Place on cookie sheet and bake 12 to 15 minutes or until lightly browned.

    Yield: 1 biscuit= 153 Calories; 3g Fat (15.4% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 507mg Sodium.

    Cornbread for 2

    1/3 c. skim milk

    ¼ tsp lemon juice

    1/3 c. corn meal

    1 TB Splenda w/fiber

    1 egg white

    Dash salt

    1/8 tsp baking soda

    1 TB light margarine

    1/8 tsp cream of tartar

    Preheat oven to 450º. Spray mini loaf pan with cooking spray; set aside. Combine milk, lemon juice, corn meal, Splenda, egg white, salt, baking soda, margarine and cream of tartar. Pour into prepared loaf pan and bake until lightly browned.

    Yield: 2 servings. Per serving= 132 Calories; 3g Fat (21.4% calories from fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 330mg Sodium.

    Chili Vegetable Soup

    15 oz ranch-style beans

    14 1/2 oz canned diced tomatoes

    1 TB taco seasoning mix

    1 c. celery

    2 TB onion

    1 1/2 c. yellow squash

    14 oz fat-free chicken broth

    Combine all ingredients in a large saucepan.  Bring to a boil and then simmer 10-15 minutes.

    Yield: 3 servings. Per serving= 210 Calories; 3g Fat (12.2% calories from fat); 14g Protein; 37g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1312mg Sodium.

    Soyrizo Veggie Soup

    5 oz Soyrizo, casing removed

    1/2 c. shredded carrots

    1/2 c. sliced celery

    14 oz fat free vegetable broth

    14.5 oz can Tomatoes with green chilies, undrained

    1/2 c. shredded cabbage

    Brown soyrizo a little and add carrots and celery in a small amount of broth until soft. Add tomatoes and cabbage and simmer 20 minutes.

    Yield: 3 servings. Per serving (1 1/2 cups)= 139 Calories; 8g Fat (42.0% calories from fat); 13g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1001mg Sodium.

    Buffalo Chicken Soup for 2

    1 c. almond milk, unsweetened

    1 c. roasted chicken breast meat

    1 c. celery

    3/4 c. fat-free chicken broth

    1/4 c. wing sauce, Frank's Red Hot

    dash black pepper

    dash salt

    2 TB diced tamed jalapenos

    Combine all ingredients in small saucepan. Bring to a boil then simmer 15 minutes.

    Yield: 2 servings. Per serving= 183 Calories; 7g Fat (34.1% calories from fat); 26g Protein; 4g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 1123mg Sodium.

    Chicken & Noodles for 2

    1 c. Reames frozen noodles

    1 c. diced cooked chicken breast

    15 oz can fat free chicken broth

    1/2 c. sliced celery

    1/3 c. frozen

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