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Fri, Oct. 18

Recipe options for cooking for two

This winter we focused a lot of attention on hearty slow cooker meals, warming casseroles and unintentionally overlooked those who need smaller amounts so this column is devoted to singles or servings for two. I hope these offer some different and tasty meals.


1/4 cup chopped onion

2 garlic cloves, minced

1 tbsp. butter

2 tbsp. all-purpose flour

1 cup chicken broth

1 can (4 oz.) chopped green chilies

1/4 tsp. coriander

1/8 tsp. pepper

1 cup (4 oz.) shredded Monterey Jack cheese, divided

2 cups chopped cooked chicken

1/2 cup sour cream

4 flour tortillas (8 in.)

Sliced ripe olives, chopped tomatoes and green onions, opt.

In small saucepan, sauté onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in chilies, coriander and pepper. Bring to boil; cook and stir for 2 minutes or until thickened.

Remove from heat; stir in 1/2 cup cheese and sour cream until cheese melts. Combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down center of each tortilla. Roll up and place seam side down in greased 11 x 7 x 2 baking dish. Pour remaining sauce over enchiladas.

Bake, uncovered, at 350 for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 inches longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. 2 servings.


2 whole wheat tortillas (8 inches)

2 tbsp. prepared pesto

12 slices turkey pepperoni (or Canadian bacon)

12 thinly sliced zucchini (rounds)

4 fresh mushrooms, thinly sliced

2 thinly slices red onion, separated into rings

2 tbsp. each chopped green, red and yellow pepper

2 thin slices provolone cheese, cut into strips

1/4 cup shredded part-skim mozzarella cheese

Coat both sides of tortillas with nonstick cooking spray; place on greased baking sheet. Spread with pesto; top with remaining ingredients. Bake at 350 for 5-10 minutes or until cheese melts. 2 servings


2 medium potatoes, peeled and sliced

1/4 cup sliced onion

1/4 tsp. salt

1/8 tsp. pepper

1/4 tsp. garlic salt

1/4 cup shredded cheddar cheese

Coat a 9-inch microwave-safe plate with nonstick spray. Arrange potato and onion slices on plate; sprinkle with seasonings. Cover and microwave on high for 5 minutes. Sprinkle with cheese. Cover and microwave on high 4-5 minutes or until potatoes are tender. 2 servings. NOTE: This recipe was tested in a 700-watt microwave, so adjust times if needed.


2 medium firm pears, peeled and sliced

2 tbsp. brown sugar

4 1/2 tsp. butter

1 1/2 tsp. lemon juice

1/8 tsp. each cinnamon and nutmeg


1/2 cup flour

2 tbsp. plus 1/2 tsp. sugar, divided

1/2 tsp. baking powder

1/8 tsp. salt

1/4 c. cold butter

2 tbsp. water

vanilla ice cream, opt.

In small saucepan, combine the first six ingredients. Cook and stir over medium heat for 5 minutes or until pears are tender. Pour into greased 3-cup baking dish.

In small bowl, combine flour, 2 tbsp. sugar, baking powder and salt; cut in butter until crumbly. Stir in water. Sprinkle over pear mixture. Sprinkle with remaining sugar.

Bake, uncovered, at 375 for 20-25 minutes or until a toothpick inserted into topping comes out clean and topping is lightly browned. Serve warm with ice cream if desired. 2 servings


This amount is just right for either a green or fruit salad and you won't have a bottle on hand for many months of purchased dressing. This amount is perfect for salad for two.

2 tsp. unsweetened apple juice

1 tsp. each, water, rice wine vinegar, lemon juice and olive oil.

1/4 tsp. each sugar and Dijon mustard

1/8 tsp. salt

Spring mix salad greens or assorted fresh fruit

In small bowl, whisk first eight ingredients. Drizzle over greens or fruit. Yield: 2 tbsp. dressing.

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