Tried and true cooking for two recipes?

wondering if anyone has good recipes for 2-3 people....


im so used to cooking for 7 people that its hard to cut back and cook for two lol...


any good recipes? your ideas and tips are much appreciated :D





a couple dishes i loved were


pork chops or chicken bread over rice, mom made it ages ago, doesnt remember making either dish and i remember it had cream of mushie soup...Tried and true cooking for two recipes?
Cheesy Chicken %26amp; Rice Casserole





1 (10.75 ounce) can Cream of Mushroom or Chicken Soup


1 1/3 cups water


3/4 cup uncooked regular long-grain white rice


2 cups fresh or frozen vegetables


1/2 teaspoon onion powder


4 skinless, boneless chicken breasts


1/2 cup shredded Cheddar cheese


1/2 package of Shake N Bake chicken breading (or make homemade with breadcrumbs)








Directions





Stir the soup, water, rice, vegetables and onion powder in a 12 x 8 inch shallow baking dish.





Use Shake N Bake to coat the chicken, place on top of rice. Cover with foil. Bake at 375 degrees F for 45 minutes or until done.





Top with cheese, bake uncovered 5 minutes. Remove chicken and stir rice before serving.





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Mushroom Pork Chops





4 pork chops


salt and pepper to taste


1 pinch garlic salt, or to taste


1 onion, chopped


1/2 pound fresh mushrooms, sliced or 1 can sliced mushrooms


1 (10.75 ounce) can condensed cream of mushroom soup





Directions





Season pork chops with salt, pepper, and garlic salt to taste.


In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute.





Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.


Serve with hot cooked white rice.


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Beef Stroganoff





Ingredients:


1 pound stewing beef, cut into 1 inch strips


1/4 cup flour


1 tbsp olive oil


1 medium onion, chopped


1 can sliced mushrooms


1 can beef broth


1 can cream of mushroom soup


1 cup sour cream


1 package egg noodles





Directions:


Heat oil in skillet, coat beef in flour, brown in skillet, add onions. Season with salt and pepper. Add broth, scrape brown bits from bottom, simmer for 30 minutes, until beef is tender. Add mushroom soup and mushrooms, simmer 10 minutes.


Boil water for pasta, cook according to package directions.


Add sour cream and more pepper, heat through.





Drain pasta, serve with beef and sauce.





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Creamy Tomato Basil Soup





Ingredients:


1/4 cup butter


1/4 cup olive oil


1 1/2 cups chopped onions


2 large cans whole tomatoes (fresh can be used)


1/2 cup chopped fresh basil leaves


salt to taste


ground black pepper to taste


1 quart chicken broth


1 cup heavy cream


8 sprigs fresh basil for garnish








Directions:





Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.





Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Garnish each serving with a sprig of basil.





Serve along side a grilled cheese sandiwch.





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You can always pack leftovers for lunch the next day, or try making meals that can be used again. Like roast beef, then use the leftovers for sandwiches or soup, meatballs with tomato sauce, then meatball subs, use chicken for sandwiches or salads. Individual chicken or beef pot pies are easy to make and control portions.Tried and true cooking for two recipes?
Pork Chops and Rice





4 pork chops


salt and pepper to taste


1 cup uncooked wild rice


1 1/2 cups water


1 (8 ounce) can canned mushrooms


1 tablespoon chicken bouillon granules


1 (10.75 ounce) can condensed cream of mushroom soup





Preheat oven to 350 degrees F (175 degrees C).


In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.


Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.








Creamy Chicken and Rice





4 skinless, boneless chicken breast halves


2 (10.75 ounce) cans condensed cream of mushroom soup


2 1/2 cups milk


1 1/2 cups uncooked white rice


2 (4.5 ounce) cans sliced mushrooms


2 (1 ounce) packages dry onion soup mix





Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside.


Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix.


Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.