Anne McAlpine: June 4, 2020

I have included a great dinner idea for one from one of our editors, Kaitlyn.  When she was in university and usually only cooking for one, she often made large meals that would feed her for up to a week and that she could alter in small ways or put with new sides so it didn’t get too repetitive. When she used ground beef she would set some of it aside once  browned, which would go into Hamburger Helper later in the week to be the base of many meals with various sides. The remainder would be spiced for tacos the first night, taco salad the next day for lunch, a homemade version of Taco Bell’s Crunch Wrap Supreme another day, or maybe a potato taco casserole or a taco pasta. Kaitlyn shared her recipe for steamed microwave broccoli with a variety of ways to enjoy it. Kaitlyn always used sharp old cheddar cheese for a great flavour. Thanks Kaitlyn for sharing a great recipe that can be made so many different ways. Kaitlyn said that if you’re looking for something a little healthier but still creamy, she has topped plain vegetables like broccoli, corn (off the cob), asparagus, green beans, Brussels sprouts – you name it – with cottage cheese since she was little. It was the only way she’d eat most vegetables at a certain point in her life. Everyone thought she was crazy, especially since most people eat cottage cheese plain or with sweet things like fruit, but she converted a surprising number of people who decided to try it because they saw her eating it. She converted me, as I usually add fruit to my cottage cheese but I tried it with roasted asparagus and really liked it. Kaitlyn’s dad also likes to put a bit of pepper on his when he does it because he likes pepper on everything.

I have also added a coconut-mango coleslaw due to a request from a reader for a fruity coleslaw. I have not tried this one yet as I did not have all of the ingredients on hand, but it looks interesting.