30 Forgotten 3-Ingredient Suppers My Mother Made — Scaled Down for One

📇 The 30 three-ingredient suppers (and all 140 small suppers for one, one page each) for less than one week of takeout 👉 https://lorettaschurch.com/one?src=lc... Hi, I'm Loretta. I'm eighty-one, a widow for nine years, from Story County, Iowa, and I cook for one. These are thirty cards from Mama's tin box, three things on each, scaled down so one person can eat well without a shopping trip. The 30 cards, with their measures and the page in my book, Supper for One: 1. Honey pork chop, page 86: one thin chop, 1 teaspoon flour, 1/2 cup chicken broth. Leave it alone 3 minutes so it browns. 2. Chicken breast, page 88: cut it flat into two cutlets. Flour each, 3 minutes a side. Freeze the second one. 3. Fish fillet, page 91: 1 fillet, 1 tablespoon flour, half a lemon. Dry it with a paper towel twice. 4. Sloppy joe, page 92: 1/4 pound ground beef, 1/4 cup ketchup, 2 buns. Toast the bun in the same pan first. 5. Pineapple ham steak, page 93: half a ham steak, 2 pineapple rings, a spoon of their juice, 1 teaspoon brown sugar. 6. Chicken thighs instead of breast, page 94: 2 boneless thighs, 2 tablespoons sour cream. Thighs forgive a long cook. 7. Grilled cheese, page 97: start in a cold skillet on low, butter side down. 4 minutes, turn, lid on, 3 more. 8. Bacon, tomato and toast, page 101: cook bacon in a cold skillet on medium. Freeze the package in stacks of three. 9. Quesadilla, page 103: 1 flour tortilla, refried beans, cheese. Dry skillet, 2 to 3 minutes a side. 10. Open-faced hot turkey, page 104: bread, turkey slices, gravy. Freeze extra gravy in an ice cube tray, 2 cubes per plate. 11. Hot dog, page 106: score it, brown it 5 minutes in a skillet. Freeze two to a bag. 12. Creamy pasta, page 112: 2 tablespoons cream cheese, 1/2 cup cooked chicken, 2 ounces fettuccine, 1/4 cup pasta water. 13. Shrimp and grits, page 134: 6 to 8 shrimp, quick grits, 1/4 cup cheddar. Two minutes a side. 14. Stir-fry vegetables and egg, page 138: 2 cups frozen stir-fry vegetables, 1 egg, 1 cup cooked rice. Cook on high. 15. Leftover meatloaf, page 154: one cold slice, 3/4 inch thick, fried dry 3 minutes a side, cheese on top. 16. Vegetable and egg bake, page 160: 2 eggs, 1/2 to 1 cup leftover vegetables, 2 tablespoons cheese. Cover, low 6 to 8 minutes. 17. Cold mashed potato cakes, page 161: 1 egg yolk, 2 tablespoons flour, shape four cakes, 4 minutes a side. 18. Green beans, page 141: a handful, 1 teaspoon oil, a pinch of garlic powder. Roast 12 to 15 minutes. 19. Frozen peas, page 142: 1 cup peas, 1 teaspoon flour, 1/3 cup milk. Makes two plates. 20. One potato, page 143: 1 potato, 2 to 3 tablespoons warm milk. Warm milk keeps them fluffy. 21. Carrots, page 145: 2 sliced carrots, brown sugar, a little water. Uncover until the water is gone. 22. One ear of corn: microwave it husk and all for 4 minutes, cut the stem end an inch up, and squeeze from the top. 23. Half a can of beans, page 150: pork and beans, ketchup, brown sugar, a little mustard. Bake or simmer. 24. Salsa chicken, page 31: 2 boneless chicken thighs, 1/2 cup jarred salsa, 1/4 cup shredded cheese. Low for 4 hours. 25. Chicken tenders and broccoli, page 15: 2 tenders, frozen broccoli on the same pan, parmesan on top. 18 to 20 minutes. 26. Chicken noodle soup, page 36: 1 chicken thigh, 4 cups broth, 1 cup egg noodles. Freeze it without the noodles. 27. Chili for one pot, page 40: 1/2 pound ground beef, 1 can kidney beans drained, 1 can diced tomatoes. Simmer 30 minutes. 28. Ham steak and sweet potato, page 14: half a ham steak, brown sugar and mustard glaze. Cut the ham in half before it goes in. 29. Pierogi and kielbasa, page 16: 6 frozen pierogi, 3 inches smoked kielbasa, half an onion, one lined pan. No boiling first. 30. Potato patty, page 17: 1 potato in wedges soaked 10 minutes, then the patty on the same pan for 15 to 18 minutes. Chapters: 0:00 Intro 0:53 Number 1 1:50 Number 2 2:55 Number 3 3:27 Number 4 3:57 Number 5 4:49 Number 6 5:22 Number 7 5:54 Number 8 6:25 Number 9 6:54 Number 10 7:25 Number 11 7:56 Number 12 8:23 Number 13 8:51 Number 14 9:20 Number 15 10:16 Number 16 10:45 Number 17 11:17 Number 18 11:45 Number 19 12:16 Number 20 12:44 Number 21 13:12 Number 22 13:43 Number 23 14:13 Number 24 14:50 Number 25 15:20 Number 26 15:54 Number 27 16:44 Number 28 17:15 Number 29 17:48 Number 30 Archive film: Prelinger Archives (public domain) Disclaimer: These are old household ways of cooking, not medical or food-safety advice. Read package labels, cook proteins until they are fully done, and keep small children and pets away from hot pans and the stove.