Cooking for one or two people can be a little tricky. We’ve create 12 delicious and simple recipes designed for two people. If you’re one, it’s perfect as you now have leftovers for lunch or dinner the next day!
* Check out our tips below on how to store ingredients and leftovers. What types of kitchen equipment to use and how to prevent food waste.
Doubled-Up Simple Beef and Spinach SoupWhat the heck is stoup? Well, it’s somewhere between soup and stew with extra-thick broth and chunky veggies. Everyone loves one-pot meals and nothing makes a person happier than a warm bowl of nourishing beefy goodness! NOTE: this recipe makes a big batch for just two, so there will be extras for another meal (see Tip).
Speedy Gyro Beef SaladIf you love a classic Greek gyro, you’re going to love this speedy weeknight dinner for two! The star of the show is the delicious ground beef that is combined with gyro must-haves: feta cheese, tomato, Greek olives and cucumber dressing. The same great restaurant flavours, fast and easy at home!
Tips for Cooking for One or Two People
- Use recipes specifically designed for 1 or 2 people. The 12 recipes on this page are all suited to 2 people.
- Invest in kitchen equipment that accommodate smaller amounts of ingredients.
- Use your freezer! It’s help from wasting food and you don’t have to cook each night.
- Get creative with leftovers – check out this article Plan-over Beef Recipes
Pan-Seared Steak Salad with Strawberries and Blue CheeseThis healthy salad is a huge blast of summer colour! Perfect for a simple weeknight dinner for two, this is a delicious choice for a mid-summer meal on the deck. If you don’t have strawberries on hand, substitute any summer fruit such as blueberries, cherries or sliced peaches.
Grilled Steak with Barley SaladBarley has a unique chewy texture and nutty flavour. Cooking barley is easy and can be ready in under 30 minutes. This recipe is super speedy if you are using leftover steak or roast beef – a tip: cook an extra steak when you barbecue for a meal short-cut at the ready. Barley can also be cooked ahead, cooled and stored in an airtight container in the fridge for 2 to 3 days or frozen for up to 3 months – another short-cut for speedy cooking.