Cooking for one or two does not have to be boring. These beef & pork recipes for one or two are delicious and satisfying.
Pumpkin Stew for 2
I found this recipe many years ago; the first time I made the full recipe (serves 8) for my husband and his (adult) son; they absolutely LOVED it!! I was lucky there was any left for me. This is not just a fall recipe; the beef stew is delicious on its own and could be prepared stove top then finished in the oven. Or prepare it in a slow cooker (instructions are slightly different-see below). I have only prepared this recipe in the pumpkin, however, I am sure it would work either way.
Start by browning 1 lb. beef stew meat, cut into 1” cubes w/1½ Tbsp. vegetable oil in a small Dutch oven. Then add enough water to barely cover meat ( ½ to ¾ cup), 2 small potatoes, scrubbed & cut into 1” cubes, 2 medium carrot, scrubbed and cut into thick slices, ½ large green pepper, cut into ½” pieces, 2 clove minced garlic, ½ medium onion, chopped and salt & pepper.
Cover and simmer 1¼ to 1½ hours. Check on in half-way through.
Then stir in 3 tsp. beef bouillon granules, 1 cup canned, undrained diced tomatoes.
Wash 2 small pumpkins; cut a wide circle around the stem. Remove top and set aside. Discard the seeds and loose fibers from inside. If you don’t have one of those pumpkin scooping tools, you can get one at pretty much any dollar store (mainly in the Fall) or you can use an ice cream scoop.
Place pumpkins in a shallow, sturdy baking dish. Brush each pumpkin with a small amount of vegetable oil.
Spoon equal amounts of stew in each pumpkin. Place tops back on the pumpkins (use toothpicks to secure if necessary) and bake @ 325°F for 1½ hours until pumpkins are tender. DO NOT overbake (check after 1 hr.). Serve stew from the pumpkins. Make sure you get a scoop of the pumpkin with each bite. It pairs well with Cabernet Sauvignon
In a slow cooker, spray with a non-stick cooking spray. Place beef, potato, carrots, green pepper, garlic and onion in the slow cooker. Sprinkle with the beef bouillon and about ½ – ¾ cup water. Cover and cook on low for 4-5 hours. Add the tomatoes during the last ½ hour. Serve with biscuits, if desired.
Beef or Pork Stir Fry
Heat the 1 tsp olive oil in a 10-inch skillet over medium-high heat. Add 4 oz ground beef or pork to the pan and cook, stirring frequently until completely cooked, 4 minutes. Then remove pork from the pan and set aside. Add the ¼ cup sliced mushrooms, ¼ cup chopped onions, 1 small carrot, chopped to the pan. Cook, stirring occasionally 2 minutes. Add 1 clove minced garlic, ⅛ tsp ground ginger and cook, stirring for 30 seconds. Stir in 1 cup spinach and add 1 Tsp low sodium soy sauce, ½ tsp apple cider vinegar and 1/8 teaspoon of the pepper. Cook, stirring until the spinach wilts. Serve over 1 cup cooked rice.
Nutrition: Calories: 442 Carbohydrates: 57g Protein: 31g Fat: 9g Saturated Fat: 2g Cholesterol: 67mg Sodium: 950mg Potassium: 842mg Fiber: 3g Sugar: 5g
Beef Stroganoff
Melt 1 tablespoon of butter in a 10 inch skillet over medium heat. Season both sides of 8 oz thinly sliced beef sirloin steak, with the salt and pepper. Add in a single layer to the pan and cook until browned. About 3 minutes per side. Remove beef from the pan and transfer to a large plate. Add 1 tablespoon of butter to the pan and when the butter has melted, add 1 cup chopped onions. Cook 3 minutes, stirring occasionally. Add 1 clove minced garlic and ½ cup sliced mushrooms to the pan and cook an additional 5-7 minutes until mushrooms are softened, stirring occasionally.
Next, stir ¼ cup white wine and cook about 3 minutes. In a separate bowl, whisk together ½ cup beef broth, 1 tsp. Worcestershire sauce, 1 Tbsp. all-purpose flour . Pour into the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally. Stir in ¼ cup plain yogurt or sour cream and season to taste with salt and pepper. Meanwhile, cook 1 cup wide egg noodles in a medium-sized pot of boiling water until tender about 8 minutes. Drain. Then transfer to a plate or bowl. Toss with ½ Tbsp butter. Top with beef and sauce.
Nutrition: Calories: 420 Carbohydrates: 22g Protein: 31g Fat: 20g Saturated Fat: 11g Cholesterol: 124mg Sodium: 640mg Potassium: 765mg Fiber: 1g Sugar: 3g
Mu-Shu Pork (or Beef)
I order this almost every time I eat at a Chinese restaurant. It is delicious and fun to eat. I was thrilled to find this recipe a few years ago. It actually had the instructions for making the “pancakes”. However, I just usually use flour tortillas – it saves time and I don’t end up with flour all over the kitchen counters. This can also be wrapped in lettuce leaves.
Start by mixing 1½ Tbsp. soy sauce, ½ Tbsp. dry sherry and 1 tsp. cornstarch in a small bowl. Cut ½ of a carrot into thin strips (or use matchstick carrots), slice ¼ lb. mushrooms, and ½ a scallion. Mince a small clove of garlic. Shred 1 cup of Bok choy or Chinese cabbage. Cut 3-4 oz. pork or beef into strips about ¼’ wide.
Beat 1 egg and a dash of salt. In a wok or skillet, heat ½ oil. Pour in the beaten egg and rotate pan to form a thin layer of egg to coat the bottom. Cook until set and slightly brown. Turn egg over and brown the other side. Remove from pan, cut into strips and set aside.
Add 1 Tbsp. oil to the wok (or skillet) stir-fry the pork (or beef) until browned. Remove from skillet and set aside. Add the carrots, mushrooms, Bok choy (or cabbage), scallions, garlic, and 1 tsp. fresh ginger. Cover and cook until tender, about 10 mins. Return the pork to the pan. Stir in the soy sauce mixture and cook until pork is heated through and liquid has thickened. Serve with “pancakes” (flour tortillas) and hoisin sauce.
Chili
Heat 2 tsp. olive oil in a 10-inch skillet over medium heat. Add 2 oz. chopped onions and 1 chopped yellow or red pepper. Cook, stirring occasionally for 2 minutes. Then, add 1 clove minced garlic and cook for 1 minute longer. Next, add 5 ounces ground beef (or turkey) and break up the meat; stir occasionally and cook until no longer pink, about 8 minutes. Add ½ tsp. Italian seasoning, ¼ tsp. smoked paprika, ¼ tsp. kosher salt, ⅛ tsp. black pepper; stir for about 10 seconds. Then, add in 10 ounces canned tomatoes (with their juices), 2 ounces canned rinsed and drained black beans. Bring to a boil, then reduce heat and simmer for 10 minutes. Taste and adjust seasonings and salt as necessary. For topping: cheese, sour cream, tortilla chips, or cilantro. (optional)
Nutrition: Calories: 422kcal Carbohydrates: 49g Protein: 38g Fat: 21g Saturated Fat: 4g Cholesterol: 104mg Sodium: 1059mg Potassium: 1668mg Fiber: 12g Sugar: 14g
Lasagna Roll-ups
Heat oven to 350°F (177°C). Cook 2 lasagna noodles* according to package directions. Drain and set aside. Heat ½ Tbsp. olive oil in a medium-sized skillet over a medium heat. Add ½ cup chopped onions and cook for 2 minutes, stirring occasionally. Add 1 clove minced garlic and cook, stirring occasionally for a minute more. Then add 8 ounces ground beef, ground turkey or (bulk) Italian sausage to the pan and sprinkle ½ tsp Italian seasoning, ¼ tsp kosher salt, and ⅛ tsp black pepper over the meat. Cook and stir until meat is no longer pink. Stir in ½ cup of tomato sauce, reduce the heat to low and simmer for 3 minutes. Meanwhile, in a small bowl stir ¾ cup Ricotta cheese and 2 tablespoons of the Parmesan cheese together . Set the bowl aside.
To Assemble The Lasagna Roll-Ups
Spread a layer of the sauce into the bottom of a lightly greased small baking dish. Lay out a noodle. Spread a thin layer of the cheese mixture on the noodle, then add a thin layer of meat sauce. Roll the noodle up, and place seam side down in baking dish. Repeat with second noodle. Top with any remaining sauce and Parmesan cheese.
Place the baking dish on a baking sheet (to catch any spillage) and place in the oven to bake for 30 minutes or until cheese on top has melted.
Notes: This Lasagna Recipe makes one large serving or can be a meal for two people if served with a side salad or vegetable.
*If you have gluten issues or just trying to reduce carbs; try using thinly sliced, peeled eggplant instead of noodles. However, if you are using eggplant you may have to make the traditional layered lasagna. I’m not sure how easy it would be to roll. But hey, give it a try if you want.
Nutrition: Calories: 480kcal Carbohydrates: 31g Protein: 41g Fat: 21g Saturated Fat: 7g Cholesterol: 124mg Sodium: 1205mg Potassium: 651mg Fiber: 3g Sugar: 9g
Meal in a Bowl Soup
In a large saucepan or Dutch oven, brown ½ lb. ground beef or turkey, and ¼ cup chopped onion in 2 tsp oil until meat is browned and onion is tender. Drain off fat. Stir in 1-16oz. can of condensed beef broth or stock, 1½ Tbsp. instant beef broth granules and 2 cups water, ½-10oz. package frozen peas, 1 large potato, scrubbed & cubed, ½ sliced fresh mushrooms, 1 small peeled and sliced carrot, ½ small sliced zucchini, ¾ tsp. dried crushed basil, ¼ tsp ground sage, dash pepper. Bring to a boil; reduce heat. Cover and simmer for about 15 mins. stirring occasionally. This recipe makes 3 servings; but I usually end up eating more than one serving. NOTE: Use beef broth or stock & granules even if using ground turkey. Also, the vegetables you use can vary based on your personal preference.
Pork Steak and Mushrooms
This is a very simple recipe, another of my husband’s favorites. In a large skillet (with a lid). Brown 1 or 2 pork steaks (on both sides) in a small amount of olive oil. Pour one 8-12 oz. can (or jar) whole mushrooms, juice and all over the pork. Stir the juices to lift the brown pieces (there’s a lot of flavor in those pieces). Then cover and simmer 15-20 mins. or until pork is fork tender*. Place the pork steak with juices and mushrooms on a dinner plate. Serve with baked or mashed potatoes, or rice and vegetable of choice. This one would pair well with a Pinot Noir.
*depending on the thickness of the pork steak it may take up to 40 mins to trenderize
Pizza Casserole
I created my version of this casserole several years ago but only made it in large quantities. This is the first time I made such a small amount. As far as the pizza “toppings” I did not include specific amounts as you can use as much or as little as you like.
Preheat oven to 350°F. Using a large skillet, I start by browning 4-5 oz bulk Italian sausage, sweet or hot (or a combination of both) with ¼ small onion, chopped, ¼ small green pepper, chopped, ½-1 cloves garlic, minced, ¼ tsp. each crushed oregano & basil. Cook until meat is no longer pink. Drain well.
Then mix in toppings such as; sliced black olives, fresh, sliced mushrooms, crumbled cooked bacon and thick cut pepperoni, diced. Pour in 1 cup jarred traditional spaghetti or pizza sauce and stir. Add (approx. 1½ cups) cooked ziti, rigatoni, or other firm pasta and shredded mozzarella or an Italian Cheese Blend. Mix well. Add additional spaghetti sauce if it looks a little dry.
Spray a small (approx. 1-qt) baking dish with cooking spray. Pour in mixed casserole and top with fresh, shredded Romano cheese. Bake for 15-20 minutes. Let stand 5 minutes before serving. Serve with a green salad, garlic bread and a Cabernet Sauvignon or Pinot Noir.
Eggroll in a bowl
In a large, deep skillet, brown ½ lb. bulk pork sausage. Meanwhile in a small bowl, combine 2 cloves minced garlic, ¼ cup soy sauce, and ¼ tsp ginger; set aside.
Once sausage is cooked through, (drain off excess fat) add ½ bag dry coleslaw mix (shredded cabbage and carrots) to skillet and stir to combine. Pour soy sauce mixture into the skillet and stir, continuing to cook over medium heat for about 5 minutes or until cabbage is wilted, but still a bit crunchy. Serve with sliced green onion.
Additional beef & pork recipes will be added/changed as often as possible. See here for hints on cooking for one or two. And Ground Beef recipes.
If you LOVE Steak you can have it delivered to your door.
As you may or may not know Red Wine pairs well with Beef & Pork. One of my new favorites is Ricord Merlot. Only available through this amazing Wine of the Month Club.
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