Easy Fettuccine Alfredo for One

Everyone needs a few good single-serving recipes. Whether you need dinner-for-one, or a quick homemade lunch, this recipe is a good addition to that list.

Fettuccine Alfredo has been one of my favorite indulgent meals since I was a child. Unfortunately, my husband James is not a fan of Alfredo sauce. So, I make this single-serving recipe for myself when I am craving a creamy pasta lunch.

This recipe is creamy and flavorful with the addition of garlic and parsley. You may, however, also consider adding steamed or sauted vegetables. Alfredo pairs especially well with broccoli, peppers, and tomatoes. Simply saute the vegetables in a separate frying pan with olive oil until softened, or steam the vegetables while you prepare the Alfredo sauce. Then, stir the vegetables into the completed sauce prior to adding the pasta.

Notes on the Recipe:

Garlic: This recipe calls for one clove of minced garlic. You can also use about 1/2 teaspoon of already minced garlic or 1/8 teaspoon of dried garlic powder. If you are a garlic-lover, add two cloves of garlic. I frequently do this, but the garlic flavor is very strong.

Half-and-half creamer: I use half-and-half for this recipe because it is something I usually have on hand for my coffee. It has more fat than milk, and this makes the Alfredo creamy. You can also use whipping cream, which will result in an even creamier sauce. If you don’t have either on hand, you can use milk. If you use milk, the sauce will remain relatively thin.

Cost Analysis:

Fettuccine Alfredo is known as a rich and indulgent meal, so the cost and time requirement to make this dish may surprise you. This single serving recipe takes just 15 minutes to make and costs about $0.76 for the serving.

Picture Tutorial:

Recipe:

Easy Fettuccine Alfredo for One

  • Difficulty: easy
  • Print

This easy homemade Fettuccine Alfredo recipe is made with common household ingredients, costs less than a dollar to make, and results in one delicious serving.

Ingredients

  • 1 tablespoon salted butter
  • 1 clove garlic, minced
  • 2 tablespoons shredded Parmesan cheese
  • 3 tablespoons half-and-half creamer
  • 4 ounces pasta (I used fettuccine, but any shape will do)
  • 1/4 teaspoon dried parsley
  • salt and pepper, to taste

Directions

  1. Melt butter on low heat in a small saucepan. Separately, boil water in a saucepan and prepare pasta noodles per box instructions.
  2. Add minced garlic to the melted butter. Increase the heat to medium-low and allow the garlic to cook for about one minute. Stir carefully and do not allow the garlic to burn.
  3. Add half-and-half creamer to the butter mixture one tablespoon at a time. Wisk or stir after each addition. Allow the butter and creamer mixture to cook for 2-3 minutes, until it has thickened slightly.
  4. Add shredded Parmesan cheese and wisk or stir until well combined. This should take about a minute.
  5. Add dried parsley to the sauce and stir.
  6. After the pasta is cooked and drained, add it to the sauce mixture. Stir until well combined.
  7. Top the pasta dish with additional Parmesan cheese, parsley, and pepper, to taste.
  8. Enjoy!

Advertisements

Oven Baked Black Bean Quesadillas

Black bean quesadillas are a staple in our household. They are easy-to-make, cheap, quick, and tasty. Plus, you only need four ingredients to make this recipe! Well – perhaps five ingredients because I rarely eat a quesadilla without good salsa!

Why make quesadillas in the oven?

I frequently make quesadillas in a frying pan (click here for that recipe). A frying pan does get a quesadilla nice and crispy, but there are two major reasons to bake your quesadillas.

  1. It is easier to make a batch of quesadillas. If you want to make multiple quesadillas at once, you can prepare all of your quesadillas and bake them in one or two batches. If you use a frying pan, you will need to prepare and bake each quesadilla separately.
  2. All the quesadillas will be ready at the same time. Unlike preparing quesadillas in a frying pan, all of your quesadillas will be hot and ready to eat at the same time.

The only noticeable difference between oven baking and pan frying is the texture of the tortilla. The oven baked tortilla is much crispier, while the pan fried tortilla has a crunchy yet chewy exterior. Both are good.

Cost Analysis:

Black bean quesadillas are a nice and cheap meal or appetizer. A basic black bean quesadilla will cost about $0.88 to make. This doesn’t include the cost of salsa.

Please note – the cost is based on what I paid for ingredients in the year 2020. Your actual costs may differ.

Picture Tutorial:

Recipe:

Oven Baked Black Bean Quesadillas

  • Servings: 2 quesadillas
  • Difficulty: easy
  • Print

This quick and easy vegetarian quesadilla recipe is the perfect no hassle lunch or party appetizer!


Ingredients

  • 1/2 cup black beans (drained and rinsed)
  • 2 flour tortillas (preferably taco size)
  • 6 tablespoons of shredded Mexican cheese
  • a few drops of olive oil (or other oil neutral oil if preferred)

Directions

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Lay your tortillas on a baking sheet. Place a few drops of oil on one side of the tortillas. Lightly rub the oil into one side of each tortilla.
  3. Flip the tortilla on the baking sheet so that the oil side is DOWN.
  4. Add three tablespoons of shredded cheese to one half of the tortilla (non-oil side)
  5. Add a quarter cup of black beans to the same half of the tortilla (non-oil side)
  6. Fold the tortillas in half
  7. Place into the oven and bake for 10 minutes, and flip halfway through the baking process.
  8. Slice tortilla into four pieces (I use a pizza cutter)
  9. Serve with salsa, preferably pico de gallo!

Advertisements

Oatmeal Granola (small batch)

James is the granola-maker in our house. He used to make it frequently, and we would eat it by the handfuls. It is salty, crunchy, and naturally sweetened with honey. Plus, the baking process makes your house smell great!

This is James’ go-to granola recipe. It is simple, but absolutely delicious. It is so good that I usually eat it plain, but it is also a great topping for yogurt.

It is also relatively cheap to make, especially compared to specialty pre-made granola that you find at the grocery store. This granola costs about $0.21 for a quarter cup serving.

Cost Analysis:

The cost is based on what I paid for ingredients in the year 2020. Your actual costs may differ.

A few notes:

Granola (especially in a small batch) can burn easily! You need to check and stir it frequently. For this batch, we stirred it at the 3-minute mark, 6-minute mark, 8-minute mark, 10-minute mark, 12-minute mark, and then every minute for the final three minutes.

Allow the granola to cool completely before eating. It is worth the wait.

We prefer small batch baking because we are a family of two. However, this recipe can easily be multiplied if you need more granola!

Picture Tutorial:

Recipe:

Small Batch Oatmeal Granola

  • Difficulty: easy
  • Print

This small batch granola recipe is easy-to-make and sweetened naturally with honey.

Ingredients

  • 1 tablespoon honey
  • 1/2 tablespoon melted butter
  • 1/8 teaspoon vanilla extract
  • 6 tablespoons uncooked oats (we use old fashioned)
  • 2 tablespoons whole wheat flour
  • 1 1/2 tablespoons sliced almonds
  • a pinch of salt

Directions

  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Combine oats, flour, almonds, and salt in a medium sized bowl.
  3. Melt butter in a small container and stir vanilla and honey into the butter mixture.
  4. Add wet ingredients to dry ingredients. Mix with a spoon or rubber spatula until it looks evenly combined. Try not to over-mix.
  5. Pour granola onto the baking sheet lined with parchment paper. Push the granola together into a lump and gently push the granola down until it is 1/2 to 1/3 deep.
  6. Bake granola, stirring often, for about 15 minutes. The granola will brown around the edges of the lump, so you need to mix it often so that new pieces will brown. For this batch, we stirred it at the 3-minute mark, 6-minute mark, 8-minute mark, 10-minute mark, 12-minute mark, and then every minute for the final three minutes. It can burn quickly, so it is best to check and stir it often.
  7. Remove from the oven and let the granola cool completely before enjoying!

Advertisements

Grandma’s Vienna Sugar Cookies (small batch)

While flipping through a very old community cookbook that I inherited from my grandmother, I noticed a recipe for a cookie that was unfamiliar to me. I had never put yeast in a cookie, so I was interested to try them.

Not wanting to commit to a large batch of unfamiliar cookies, I reduced the recipe to yield a dozen. The resulting cookies were thin, crispy, and buttery with a sweet sugary coating.

Vienna Sugar Cookies

I served the cookies to a few friends who noted they tasted a lot like “elephant ears”. If you are unfamiliar with elephant ears, they are a form a sweet, fried flat bread usually topped with sugar and cinnamon sold at every fair or carnival in the United States.

These cookies are also great for a tight budget. As the cost analysis shows, the cookies cost approximately $0.05 a piece. I used a name brand butter, so you could further reduce the cost with a generic butter.

Cost Analysis:

The cost is based on what I paid for ingredients in the year 2020. Your actual costs may differ.

Notes about the recipe:

The dough is very soft and sticky. I originally tried rolling the cookies with a rolling pin, but found pressing the dough with a flat-bottomed cup or mug resulted in more uniform cookies.

Next time I make these cookies, I may experiment with adding some cinnamon to the sugar coating.

The cookies bake quickly and brown around the edges. Watch carefully after the 10 minute mark.

Picture Tutorial:

Recipe:

Vienna Sugar Cookies (Small Batch)

  • Difficulty: easy
  • Print

Thin, crisp, and buttery with a sweet sugary coating, these cookies are an indulgent compliment to a good cup of coffee or tea.

Ingredients

  • 3/4 teaspoon active dry yeast
  • 2 tablespoons lukewarm water
  • 4 tablespoons softened butter
  • 1/2 cup all purpose flour
  • 1/4 cup sugar

Directions

  1. Preheat oven to 375 degrees Fahrenheit. Spread granulated sugar on a smooth surface (like wax paper) and set aside.
  2. Combine yeast and warm water in a small bowl. Set aside for 5 minutes.
  3. Cream butter and granulated sugar together in a separate medium mixing bowl.
  4. Beat flour into the butter mixture.
  5. Add yeast and water mixture to the sugar and flour mixture, and beat until combined.
  6. Form dough into walnut sized balls (the dough should make about a dozen balls).
  7. Press dough ball down in the sugar mixture until flat. Flip and coat the other side. Continue flipping until you have a very thin cookie. Continue this process with the remaining dough balls.
  8. Place cookies on an ungreased baking sheet and bake for 10-15 minutes. Remove from the oven when the cookies are lightly browned and crispy.
  9. Allow to cool for a minute on the baking sheet and move to cooling racks.
  10. Enjoy!

Advertisements

Banana Muffins (small batch)

A lonely brown banana seems to be a staple in most kitchens. I often throw my brown bananas into quick fruit smoothies (click here for an easy recipe), which is an easy way to get them off of the counter. But, sometimes you have to cave and make banana bread.

I enjoy a good slice of banana bread. There is something almost comforting about it. However, it is hard for James and I to finish a full loaf by ourselves. So, I prefer to make a small batch of banana muffins.

This recipe is quick, easy, and only makes four muffins. It also uses up one brown banana, and costs about $0.22 per muffin (see below for full cost analysis).

Cost Analysis:

Note – costs are what I paid for ingredients in the year 2020. Your actual costs may differ.

Picture Tutorial:

Recipe:

Small Batch Banana Muffins

  • Difficulty: easy
  • Print

This small batch recipe results in four fluffy banana muffins

Ingredients

  • 1 overripe banana
  • 2 tablespoons softened butter
  • 1 egg white
  • 1/4 cup sugar
  • 6 tablespoons flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla

Directions

  1. Preheat oven to 350 degrees Fahrenheit and line a muffin pan with liners (or grease).
  2. Cream butter and granulated sugar together in a medium mixing bowl.
  3. Mash the banana in a small bowl.
  4. Add the mashed banana and egg white to the sugar mixture and mix until combined.
  5. Sift remaining dry ingredients together and mix into the sugar mixture.
  6. Add vanilla and mix until combined.
  7. Fill muffin cups about 3/4 of the way full (about 2 to 2.5 tablespoons each).
  8. Bake for 18-25 minutes, until muffins are lightly browned and an inserted toothpick comes out clean.
  9. Allow to cool and enjoy!

Advertisements

Vanilla Cupcakes (small batch)

Sometimes you just need something sweet! I have a sweet tooth, so my sometimes may be more often than yours. However, I think you will want to save this recipe as it is quick, inexpensive, and only make half a dozen cupcakes!

James and I live in a divided household regarding cupcake flavors. He is a chocolate fan and I am a vanilla fan. If you are like James, you may prefer our recipe for small batch chocolate cupcakes (click here for recipe). If you are like me, or don’t have cocoa powder on hand, continue on with this recipe!

A few notes on this recipe:

You can use oil or butter for the batter. I find that oil mixes in a little bit better, and results in a slightly more moist cupcake. It is also usually less expensive.

Only use 1/2 of an egg for this recipe. If you use the full egg, the cupcakes will taste like eggs! I tried and was not a fan… A simple way to split the egg is to lightly mix it in a bowl and use half of it.

For six cupcakes, only fill the cups 1/2 way full. This will result in regular-sized cupcakes. If you fill beyond 1/2 of the way full, you will need to cook them a bit longer and the recipe will only make 4-5 cupcakes.

Add the milk slowly when making the frosting. If you add too much milk, the frosting will be a bit runny. If it is too runny, add more powdered sugar.

Cost Analysis:

These cupcakes are pretty inexpensive to make at about $0.20 a piece.

Note: The costs are based on what I paid for ingredients in 2020 Your total cost may differ.

Picture Tutorial:

Recipe:

Small Batch Vanilla Cupcakes

  • Difficulty: easy
  • Print

These vanilla cupcakes with a vanilla buttercream frosting are easy-to-make and delicious. The cupcakes cost about $0.20 a piece, and the recipe only makes six cupcakes!

Ingredients

    For the cake:
  • 2 tablespoons canola oil (or softened butter)
  • 1/4 cup + 1/2 tablespoon granulated sugar
  • 1/2 large egg (gently mix egg and use half of it – or about two tablespoons)
  • 6 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 3 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • For the frosting:
  • 2 tablespoons softened butter
  • 8 tablespoons powdered sugar
  • 1/3 to 1/2 tablespoon milk
  • 1/4 teaspoon vanilla extract

Directions

For the cake:

  1. Preheat oven to 350 degrees Farenheit. Mix granulated sugar and oil together. Add 1/2 of the egg to the mixture and stir until combined.
  2. Sift together flour, baking powder, and salt. Slowly stir into the oil mixture, and beat until combined.
  3. Stir in milk and vanilla extract. Gently beat batter until it is smooth. Be careful not to over-mix the batter.
  4. Line a muffin tin with paper liners (or grease) and pour batter into cups. Fill 1/2 of the way full. If you would like over-sized cupcakes, fill 2/3 of the way full and the batter should make 4 cupcakes. Otherwise, it should make 6 regular-sized cupcakes.
  5. Bake for 14-18 minutes. Check with a toothpick. It should come out clean when the cupcakes are done.
  6. Remove from oven and allow to cool in the muffin tin for 1 minute. Remove from muffin tin and allow to cool completely prior to frosting.
      For the frosting:

    1. Mix softened butter, powdered sugar, milk, and vanilla with a mixer on low speed. It should form a thick buttercream. Make sure you add the milk slowly, starting with 1/3 tablespoon. If you add too much milk, the frosting will be runny.
    2. Frost cooled cupcakes.
    3. Enjoy!

Advertisements

Roasted Breakfast Potatoes with Easy Homemade Seasoning

Crispy, salty breakfast potatoes are a key component of a lazy morning breakfast. This recipe combines a few basic spices and seasonings with some oil and a potato. The result is our favorite roasted potatoes.

A few notes:

This recipe is for one generous portion of breakfast potatoes, but can easily be multiplied to create more servings.

I used a yellow potato for this recipe, but I sometimes use russet potatoes. Either is fine. If you use russet potatoes, make sure to peel them first. I do, however, leave the skin on my yellow potatoes.

I use Kosher salt for my roasted potatoes, but you can substitute table salt. Sometimes the Kosher salt will give the potatoes a bit of a gritty texture (which I like), but you may not.

If you don’t have Italian seasoning, you can substitute a different dried herb of your choice. Perhaps parsley or rosemary.

Cost Analysis:

Note: The costs are based on what I paid for ingredients in 2020. Your total cost may differ.

Picture Tutorial:

Recipe:

Roasted breakfast potatoes with easy homemade seasoning

  • Difficulty: easy
  • Print

These crispy, roasted potatoes are the perfect side dish for a great breakfast. This recipe makes one generous serving, but can easily be multiplied.

Ingredients

  • 1 medium yellow potato with the skin (or a medium peeled russet potato)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika powder (sweet)
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1/4 teaspoon Kosher salt (or table salt)
  • Pepper, to taste

Directions

  1. Preheat oven to 425 degrees Fahrenheit
  2. Dice potatoes into quarter cubes.
  3. Combine garlic powder, onion powder, paprika, italian seasoning, salt and pepper in a medium sized bowl. Add olive oil to the bowl and mix until a runny paste forms.
  4. Add diced potatoes to spice mix and toss until combined.
  5. Line a baking sheet with parchment paper and spread potatoes on baking sheet.
  6. Bake potatoes for 25-30 minutes in oven. Check halfway through and flip.
  7. Enjoy! (I eat mine with tomato ketchup)

Advertisements

Chocolate Cupcakes (small batch)

My sweet tooth has been a little out of control lately. Since James is a chocolate fan, I decided to make chocolate cupcakes with a chocolate buttercream frosting. If you prefer vanilla, you may like our small batch vanilla cupcake recipe.

As a family of two, large batches of baked goods can be problematic. We either eat all of the treats (bad for the waistline) or don’t eat all of the treats (waste of food and money). So, this recipe is perfect for us. It makes four cupcakes that cost about $0.37 a piece (see below for a cost analysis).

Cost Analysis:

Note: The costs are based on what I paid for ingredients in 2020. Your total cost may differ.

Picture Tutorial:

For the cake:

For the frosting:

Recipe:

Small batch chocolate cupcakes

  • Difficulty: easy
  • Print

These dark chocolate cupcakes with thick chocolate buttercream frosting are rich and delicious. The recipe only makes four, so you could eat the whole batch…

Ingredients

    For the cake:
  • 6 tablespoons flour
  • 1/3 cup granulated sugar
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cocoa powder
  • 2 tablespoons softened butter
  • 3 tablespoons water
  • 1/4 teaspoon vanilla extract
  • 1 large egg (at room temperature)
  • For the frosting:
  • 2 tablespoons softened butter
  • 7 tablespoons powdered sugar
  • 1 tablespoon cocoa powder
  • 1/2 tablespoon milk
  • 1/4 teaspoon vanilla extract

Directions

For the cake:

  1. Preheat the oven to 350 degrees Fahrenheit. Sift together flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder
  2. Beat softened butter into the mixture of dry ingredients.
  3. Beat in water and vanilla for 2 minutes. If using a hand mixer, set it to medium speed.
  4. Beat in egg for an additional 2 minutes.
  5. Line a muffin tin with paper liners (or grease) and pour batter into cups. Fill the cups 1/2 to 2/3 of the way full. If you would like over-sized cupcakes, the batter should make 4 cupcakes. Otherwise, it will make 5-6 regular-sized cupcakes. Note: filling beyond 1/2 of the way full may cause your cupcakes to form a muffin-like top. If you prefer cupcakes without this, only fill 1/2 of the way full!
  6. Bake for 15-18 minutes. Check with a toothpick. It should come out relatively clean when the cupcakes are done.
  7. Remove from oven and allow to cool in the muffin tin for 1 minute. Remove cakes from muffin tin and allow them to cool completely before frosting.
    1. For the frosting:

      1. Combine softened butter, powdered sugar, cocoa powder, milk and vanilla in a medium-sized bowl and mix with a mixer. After a minute or two, it should form a thick buttercream. If it is too thick, add a little bit of extra milk and mix until smooth.
      2. Frost cooled cupcakes.
      3. Enjoy!

Advertisements

Basil Lemonade

I like fresh lemonade, and we are currently having hot, sunny weather. Unfortunately, we don’t have any lemons in the house. Thankfully, you can make lemonade from lemon juice concentrate that tastes deceptively like the real thing!

I made my lemonade with fresh basil leaves. You can omit the basil, or use a different fresh herb.

Also keep in mind that you can easily tweak this recipe to your liking. If you like really tart lemonade, cut the sugar or add more lemon juice concentrate.

Cost Analysis:

Note: The costs are based on what I paid for ingredients in 2020. Your actual costs may differ.

Picture Tutorial:

Recipe:

Basil Lemonade

  • Difficulty: Easy
  • Print

This fresh basil lemonade is easy to make and can be made with lemon juice concentrate.

Ingredients

  • 1 cup of ice cold water
  • 2 tablespoons lemon juice concentrate (or fresh lemon juice)
  • 1/2 tablespoon granulated sugar, or to taste
  • 2 basil leaves, optional
  • Ice, optional

Directions

  1. Combine water, lemon juice, sugar, and basil leaves in a small blender.
  2. Blend ingredients until you can no longer see the basil leaves. Note – the lemonade will be frothy from the blending process.
  3. Add a few ice cubes to a glass. Then, pour the lemonade into a glass. If you do not like the froth, pour carefully or strain. Or, refrigerate the mixture to allow the frothiness to decrease.
  4. Garnish with a basil leaf if you are feeling festive, and enjoy!

Advertisements

Easy Overnight Oats with Raspberries

For many years, I commuted an hour each way to work, and left very early in the morning. In an effort to maximize my sleep, I started making overnight oats every evening so I had access to a convenient breakfast the next day.

The base recipe of oats, milk, and peanut butter has remained the same, although I have used both powdered and regular peanut butter. Powdered peanut butter mixes well, but is more expensive than regular peanut butter. The base recipe has a cost of approximately $0.52, but the toppings can add up quickly.

The recipe I enjoy the most includes whole flax seed, almonds, and raspberries. I found that this keeps me full until lunch, and adds some much needed fiber to my diet. However, cheaper combinations I have used include using dried fruit (like cherries, cranberries, raisins, etc.), nearly any sliced or chopped nut is pleasant, and other fresh berries (such as strawberries and blueberries).

I used to add all of the toppings prior to refrigeration, but the meal ended up too soggy for me. I also used to make multiple servings ahead of time, but the quality becomes marginal by the third day. So, I would recommend making it nightly and adding the toppings just before eating.

The cost of the raspberry overnight oats is a pricey $1.39. Consider alternate toppings to significantly reduce your daily cost. See below for the cost breakdown.

Cost Analysis:

Note: The costs are based on what I paid for ingredients in 2020. Your total cost may differ.

Night Before:

In the Morning:

Recipe:

Easy Raspberry Overnight Oats

  • Difficulty: easy
  • Print

An easy and tasty breakfast with a nutty flavor and a mixture of texture.

Ingredients

  • 1/2 cup old fashioned oats (uncooked)
  • 1/2 cup milk
  • 2 tablespoons peanut butter or peanut butter powder
  • 1 tablespoon flax seeds
  • 2 tablespoons sliced almonds
  • 1/4 cup raspberries

Directions

  1. Combine oats, milk, and peanut butter in a bowl with a tight fitting lid (or use a mason jar).
  2. Seal bowl and refrigerate mixture for at least 6 hours, or overnight.
  3. Before consuming, mix in toppings of your choice. This recipe includes flax seed, almonds, and raspberries, which results in a pleasant nutty taste and a mix of textures.
  4. Enjoy!

-James

Advertisements