Cooking is easy to do, and easy NOT to do (LOL) - without regard for how many you have to prepare for. I find it's easy to get out of the cooking habit, especially after going on vacation and during Christmas/New Year's holidays. When this happens, I rely once more on my old basic principals that would work just as well for one as they do for two or more. I'm sure if I only had myself to cook for, I would need a plan to keep on track even more. Have a plan... I actually have two plans. The first is WHAT to eat and is based on the old "Basic-4" so I make sure I get a variety of foods each day from all the food groups. I like the old Basic-4 because there aren't as many total calories as the new Food Pyramid, but the Pyramid would be another good choice. I've used the Basic-4 for decades. If I add anything to this basic program it's more fruits and vegetables, and I make sure I add some kind of nuts each day to the meal/snack plan. I also tend to stick to whole foods because they are nature's original "fast" food. Why cook it if you can consume it whole... (Servings per day) Bread/Cereal/Grains - 4-servings Fruits/Vegetables - 4-servings Meat or Meat Alternative - 2-servings Milk/Dairy - 2-servings The next plan is pretty general in nature. I can switch one day for another, or leave one day out completely without messing up the whole schedule. I keep my freezer full of single- and double-servings so I cook once and portion it so I only have to make Chili about once every 2- to 3-months, or I'll make freezer mashed potatoes when they are on sale (buy one 5-pound bag, get one free), so I may only make mashed potatoes a few times a year. The freezer is my friend.... MONDAY - Big meal. Includes a large cut of meat and all the fixings. This will contribute to subsequent meals for the week, meat for the freezer, meat for sandwiches for lunch, and possibly base for soup (i.e. a baked chicken carcass). Plan well and you may only have to cook the large portion of meat once and use it another Monday or two. I have enough roasted turkey and baked ham left from the holidays for a number of Monday meals. TUESDAY - Leftovers (or a casserole). This may, or may not, take on a completely different look from Monday. You choose.... WEDNESDAY - Stir-fry. If you chopped veggies on M/T for those meals, chop enough to use in stir-fry today. Use a mix of frozen and fresh veggies. Nearly any kind of meat will work for stir-fry - both raw and pre-cooked. I'll cook extra meat at this meal, freeze it to use in a wrap, on a dinner salad, or meet me back here on another Wednesday to find it's way into another stir-fry. Add some brown rice to the meal. If you don't like to cook rice separately for one, there are single-serving sizes that microwave in 1-minute. You can also "cook" a single-serving of rice in a Thermos. Thermos "cooking" is an easy way to cook rice, whole wheat berries, oatmeal and beans. Helpful Hint: Take advantage of the Salad Bar at your grocery store. You can get ingredients and toppings and not have to commit to a whole bell pepper or a bunch of green onions, when all you need is a couple tablespoons for a pizza, salad or recipe. THURSDAY: International. (For want of a better title...) Usually means something Italian or Mexican, which means pasta/noodle or tortilla/taco shell, and all the variations. I make-ahead spaghetti sauce and freeze it in single-servings, which can be used any number of ways, as well as "taco" meat (which can be pre-cooked seasoned meat of choice, or a ground beef mix) - also in small portions in the freezer. I like to use chili (stored in single-servings in the freezer) for a Taco Salad (a la Wendy's). FRIDAY: Vegetarian. A good day to incorporate those less-expensive meat substitutes (beans, eggs, cheese...) If you normally don't have a large breakfast, indulge with crepes, pancakes or waffles. SATURDAY: Soup and/or Sandwich Soup is generally found in the freezer. A sandwich can be a wrap, arepas, Sloppy Joes... It's not restricted to two pieces of bread. SUNDAY: Homemade pizza. This is a good day to clean out the refrigerator if you didn't already clean it out yesterday to make soup. Need pizza toppings? Raid the salad bar at the grocery store. Make your pizza on an English Muffin, tortilla, or pre-made from the store. I make a stack of par-baked pizza crusts and keep them in the freezer. The link below may also give you some ideas and recipes. -Grainlady Here is a link that might be useful: Cooking Solo

Here is the waffle recipe. They are so light and crisp. I use buttermilk when I make them. Waffle of Insane Greatness Recipe courtesy of Aretha Frankensteins From a Food Network episode with Rachael Ray visiting this restaurant 3/4 cup all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup whole milk or buttermilk 1/3 cup vegetable oil 1 egg 1 1/2 teaspoons sugar 3/4 teaspoon vanilla extract Butter and syrup, for serving In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes. Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. The vodka is Pinnacle. It was crazy good. I have to try a few of the other flavors now. Here is a link that might be useful: whip cream vodka

Sorry your new iron has disappointed you, Lpink. I know how frustrating it can be to find what you think is a great product and have it let you down. I'd recommend the one I have (T-fal Avante waffe iron and sandwich maker), but it's not heavy duty and doesn't have a temperature control or done light or beep. Lots of guess work and it takes about 5 minutes for 2 waffles. Your story is why I always try to buy at bricks and mortar and not online... if the product really doesn't live up to my expectations or its claims, it's easier to take back. Of course I always procrastinate until 2 days before the receipt expires and then can't find the receipt, which is why I now have a 75 dollar Rowenta iron sitting here that leaks all over my clothes and I have to throw it away instead of return it. Anyway, I do hope you find one that works for you, please let us know!

I just had my first homemade toaster waffle with heated berries in their own juice and it was remarkably good. Pretty much the same experience as good frozen waffles I've purchased. The semi-flabby, non-crispiness pre-freezing is pretty much rectified when it gets toasted. Big duh. The size is perfect (square waffle iron segmented into quarters). I know that there's too much sugar in the recipe I used. I think I'd reduce from 3 Tbs. to 1, just to give it some balance. I might add a little more butter, but maybe everything's okay except for the sugar. If I don't need a new waffle iron, how can that be a bad thing? :) I'll see what a recipe tweak does. Fresh waffles are one thing if you want them crispy, but that's not my reality. The toaster will take care of the crispness.