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Solo Cook's Meal Plan 5
5 one pot one portion recipes that use similar ingredients, in one weekly meal plan! RECIPE NOTES For the chicken and potato traybake, use sweet potato as you’ll be buying it for the kale salad anyway. Use 5g each of chives, parsley and coriander (or just choose 2 if you prefer) for the herby salsa- you could also add some leftover pecorino if you wanted a slightly more ‘pesto-y’ taste. For the vegetables, you can use any you like but I would suggest 1/2 onion and 1/2 aubergine and this is what I have accounted for in the shopping list. You could then also add any leftover broccoli or asparagus too, if you have it. For both the saffron chicken and rice and the chicken and potato traybake, you can either use 2 chicken breasts (1 for each recipe) or 2-4 chicken thighs (1-2 for each recipe). Serve the salmon en croute with roasted asparagus and broccoli. Add kale for the last 5 minutes of roasting too, if you like! TIPS FOR LEFTOVERS Pecorino: pecorino keeps in the fridge for a long time in an air tight container or you could pre-grate it and freeze it then add it to recipes as and when needed Cream Cheese: add to scrambled eggs or sauces or soups for extra creaminess Yoghurt: similar to cream cheese, add to eggs, sauces and soups or freeze in an ice cube tray and add to smoothies.
Spiced Chicken with Saffron Rice
A recipe you will want to make over and over again for as many years as you can.
Total Time
40 minutes
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Individual Salmon En Croute with Filo Pastry
Cooking for one? That doesn’t mean you have to settle for anything less than spectacular.
Total Time
20 minutes
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Creamy Lemon Pasta with Spring Vegetables
This spring vegetable pasta is similar is style to a carbonara, with a silky cheese sauce, but uses fresh and bright asparagus, broccoli and peas in place of salty cured meats.
Total Time
10 minutes
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Single Serve Kale, Salmon & Sweet Potato Salad
This is a recipe from my cookbook, One Pot One Portion, which is available globally and is packed with single-serve recipes perfect for cooking for one. I was a kale denier for many years as I often find it tough, fibrous and bland. This still can be the case it it’s not prepared properly, but here the kale is roasted, which softens its fibrous nature and crisps its frilly edges and, when coated in this creamy garlic dressing, actually transforms it into a lovely salad. Roasted sweet potato in a salad adds bulk and substance but also a lovely softness, though you could definitely replace this with squash or white potato, if you prefer.
Total Time
10 minutes
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Roasted Chicken and Vegetable Traybake with Lemony Herb Salsa
Impress yourself with this one. A level up from your classic roasted veg and potato traybake this salsa totally TRANSFORMS this dish. Give it a go and let me know what you think.
Total Time
45 minutes
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For
4
M
I
Fruit and Vegetables
2 White onion
2 Small aubergine
Pomegranate seeds
4 Lemon zest
Any vegetables of your choice
200 g Asparagus
200 g Broccoli
200 g Frozen peas
4 Sweet potato
400 g Kale
2 Avocado
600 g Baby potatoes
2 Red pepper
2 Aubergine
2 Red onion
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Table For One
