It's hard to want to really cook for just me. All the dishes and clean up. So much food for just one person. And I'm trying to eat light these days. So it's been a lot of salady kind of food. Not the lettuce with toppings and dressing kind of salad. Or the macaroni kind of salad. Definitely no Jell-o, fluff, or Snickers involved. Maybe I could just tell you what they are instead of what they aren't.
First, I made cabbage and tuna salad, which I think I might have linked to before. But at this point, I've changed the recipe significantly enough that it's really more my own. I've tried it a lot of different ways and this has been my favorite.
Cabbage and Tuna Salad
1/2 head of cabbage, finely chopped or shredded (I throw mine in the Ninja blender, cut into a few large slices)
12 oz can of tuna, drained
1 bunch of cilantro, chopped
juice of 1 lemon
1/4 cup low fat mayonnaise
as much plain yogurt (Greek or not) as it takes to make it your preferred consistency
Stir everything together and eat on Triscuits. (I bought original and low fat this time and found I preferred the low fat for taste and consistency.) I've also made this with different herbs (dill and chives are both good), lime juice in place of lemon (2 limes), and chicken in place of tuna.
The next thing I sort of cooked is a sandwich filling Raj found in his cookbook For Cod and Country. If you have a sardine aversion, A) Have you ever even tried them? or B) This could probably be made with a different protein (I think salmon would be good) or with the sardines left out entirely.
Sardine and Capered Egg Salad Sandwiches
4 large hard boiled eggs, peeled
6 oz sardines (cans here come in 3.75 oz and I just go ahead and use two)
2 Tbsp capers
2 Tbsp mayonnaise (I used low fat)
1 bunch scallions, thinly sliced
1 large ripe tomato, sliced
salt and pepper to taste
sandwich rolls, bread, or lettuce leaves
Smash up your eggs and sardines in a medium bowl. Stir in capers, mayo, and scallions. Add salt and pepper (and/or any other spices you might like). Serve topped with tomatoes on a roll, bread, or wrapped up in lettuce leaves. (I've been eating mine in romaine, which makes this super low calorie/high protein.)
(Note: the recipe calls for only mixing the eggs, capers, and mayo then putting this on a sandwich with a sardine filet, topped with scallions and tomato. I prefer to make it as written above.)
I also made this quinoa tabbouleh which I highly recommend to you, either as a side dish or dinner salad. I halved the oil and doubled the lemon juice. Light, bright and summery.
This shrimp salad with potatoes and green beans is a recipe I'd looked at, but seemed like a lot of work for just me. Which was a good instinct. I made it when my friend Michelle came over and it was really good. But a lot of work. It would be a great dish to bring to a potluck though because it doesn't have to be kept warm and looks pretty impressive.
I was thinking you guys might have some more ideas for me. Cooking for one?