Cooking for two

Cooking for two can sometimes be tough. Especially when you do not want to eat the same meal for dinner 3 or 4 nights in a row. Since I personally prefer to only eat left overs once, I tend to stick to recipes with 4 servings. I occasionally halve recipes, but not all recipes halve gracefully. And unfortunately, you sometimes do not know this until afterward. Also, if you're as crazy as me, you sometimes forget to cut the recipe in half and make the full recipe. And well, now you're stuck with left overs for the next 3 nights. Joy.

It's for all these reasons I get excited (yes, excited) when I come across a recipe that is for two. 2 (two) delicious servings. It's perfect. There is no halving, no remembering to halve, and no disappointment when the meal is prepared and you know it doesn't taste or look half as good as it would had you made the full recipe. Plus, a lot of two servings recipes are quick and easy.

One of my favourite two serving recipes is Tomato and Parmesan Strata. This recipes isn't awesome just because it is two servings and delicious. It's also quick, easy to prepare, and most people have all of these ingredients on hand.

Tomato and Parmesan Strata
Adapted from Cooking Light


Ingredients

2 slices whole wheat bread, cut into 1-inch cubes
Cooking spray
1/2 cup chopped onion
2 cups baby spinach leaves
1 garlic clove, minced
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
3 large egg whites
1 large egg
1 cup chopped seeded plum tomato (about 2 medium)
2 tablespoons grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Place bread cubes in a 1 1/2-quart baking dish coated with cooking spray.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until tender. Add spinach and garlic; sauté 2 minutes or until spinach wilts. Remove from heat.

Combine thyme, salt, black pepper, egg whites, and egg in a medium bowl; stir with a whisk. Stir in the spinach mixture and tomato. Pour egg mixture over bread cubes in baking dish; sprinkle with cheese.

Bake at 375° for 20 minutes or until set; let stand 5 minutes.

Chicken Tamale Casserole

Awhile ago I watched an episode of No Reservations where Tony travels to Mexico. I watched this episode and I drooled. Tony and his friends ate authentic taco after taco. Quesadillas, where the tortillas are made fresh and by hand. They also had the most fabulous breakfast and ate foods I've never heard of that looked so delicious. I wanted to taste and smell everything Tony was eating. It made me wish I had smell-o-vision.

I went to bed that night and had Mexcian cuisine dancing through my head. I awoke to be confronted by the strongest and most unsatiable craving I've ever had. I wanted Mexican food. I wanted it bad. Unfortunately, it took nearly two very very long weeks to get my fix. Finally, we went to Los Tapatios and feasted. And it was everything I had hoped it would be.

Here is a recipe, that while it is not authentic, it captures a lot of the delicous flavours of Mexican cuisine. Plus, it's healthier for those of us watching what we eat.

Chicken Tamale Casserole
Adapated from Cooking Light


Ingredients

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 tsp ground cumin
1/8 tsp ground red pepper
1 (14 ¾ oz) can cream-style corn
1 (8 ½ oz) box corn muffin mix (such as Jiffy)
1 (4 oz) can chopped green chiles, drained
Cooking spray
1 (10 oz) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Preparation

Preheat oven to 400°.

Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream(optional).