Cooking for One

I don't know how many of my readers out there are cooking for one, but it was one of the biggest things that have sabotaged my progress since I moved to Memphis.

My problem: I love to cook, but all my recipes were for servings of 4 or 6 and were nearly impossible to make just one serving of.  So I would inevitably end up overeating.  As my mother always said, "Don't eat like a fish, their eyes are bigger than their stomachs."  (I don't know where the fish part came from, but oh well.)

Here's my solution: Weekly meal planning.
Most people are pretty busy on week nights anyway, so my solution can apply to anyone.  Friday, Saturday and Sunday nights, I pick 3 meals, make them for 4-6 servings, eat my one serving and split the rest up into individual serving containers.  Then, I plan out my meals for the week.  These 3 nights of cooking usually last me until the next Friday if I space them out with my standard lunch of a turkey sandwich, fruit, veg and yogurt.  This way, I can plan exactly what I am eating for the whole week, and have more time just in case we have a late faculty meeting, or the Wind Symphony or Choir has a concert.  It also gives me more time for workouts, social functions and just plain relaxation during the week and I still get to cook whatever my little heart desires on the weekends.

So far, this little trick has been working wonders for my schedule.  I used to come home after school, exhausted and as myself: "what am I going to have for dinner?"  Which usually led to too many processed foods or trips to Popeyes.  Plus the sitting around thinking about what I wanted to cook would make me skip workouts!  Now, I have all week to think about what I want to cook over the weekend when I have all the time in the world to cook.  I think it's genius and it leaves little room for calorie errors.  Don't get me wrong, I still indulge every now and again, but have stayed much more consistent this way.

This week's meal: Stir Fry Pork and Peppers
 
16 ounces of pork cut into small pieces (I used pork chops)
3 bell peppers cut into small pieces
1 red onion cut into small pieces
1 tbs minced garlic
1 tbs grated ginger
2 tsp reduced-sodium soy sauce
2 tsp rice wine or dry sherry
1 1/2 tsp corn starch
salt and pepper
2 tbs hoisin sauce
1 tbs Sriracha or hot chile sauce
2 tbs olive oil divided

(This goes by quick, so have your ingredients ready)
1. Combine the pork, garlic, ginger, soy sauce, 2 teaspoons rice wine, cornstarch, salt and pepper in medium bowl.  Stir to combine.  Mix hoisin sauce, chile sauce and the remaining rice wine in a small bowl.
2. Heat a 14 inch flat bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.  Swirl in 1 tablespoon olive oil.  Carefully add the pork in one layer. Cook undisturbed for 1 minute, letting it sear.  Then stir-fry until lightly browned, but not cooked through (about 1 minute).  Transfer to a plate.
3.  Swirl the remaining oil into the wok, add the onion and cook until just translucent (about 30 seconds).  Add the peppers and stir until combined.  Return the pork and any juices to the wok.  Stir the hoisin sauce mixture again and swirl it into the wok.  Stir-fry until the pork is cooked (about 1 minute).


Here's the finished product:

I served mine with half a cup of quinoa and it was delicious!   With the quinoa, according to Lose It!  this recipe has just 515 calories and 17 grams of fat.  It's well balanced with plenty of fiber rich veggies.  And don't forget pretty!

A recipe that is fast and easy, plus easy to split up and reheat for meals the rest of the week.  This one's a keeper!