Promises for success when cooking for 2!

These are promises that I am making to you...you can cook for two with no problems and you will find that once you stock your kitchen with some essentials, you will be ready for an exciting adventure into the culinary world where the 2 of you will dine!

Easy steps for cooking for two!

Cooking for two is not as hard as some might think...

come back every week for tips on cooking and freezing portions that will suit those 
senior appetites!

Every day should be fun and even a bit challenging as we grow older...we have achieved that wonderful age of retirement or semi-retirement, napping when we want and filling our plates with nutritious food that tastes great and heading out for senior specials at the neighbor restaurants. 

Cooking for 2 is really not difficult and you can avoid those gassy leftovers and the boredom of eating the same meal three days in a row.

When you come back next week, I will begin with the basics and move you into a world of great meals for you and your spouse or companion.

Any questions you have can be addressed to : souscollier@gmail.com...please type FOOD in the subject line.

I will do my best to create good recipes that you 2 will love!

Keep coming back!

Thanks for visiting...

Susan F. Collier                    recipes for seniors

Summer Chicken Salad for Two

Summer Chicken Salad…a Recipe for Two

Bake a chicken or grab one from the Deli at your favorite supermarket.  That should be good for three meals if you are seniors that eat like Hubby and I eat.  Remember that we don’t need a massive amount of meat so when your first two meals include a piece or two for him and a piece for you, you will have meat left over for a second and maybe even a third meal.*

Summer Chicken Salad…serves two

2 1/2 cups of cooked chicken ( mix of dark and white is fine) chopped into 1” cubes.

2 hard-boiled eggs chopped in 1”cubes

2/3 cup coarse chopped celery

2/3 cup frozen peas---thawed

3 Tablespoons of chopped fresh basil (don’t substitute dried at this amount)

¼ cup mayo

¼ cup Sweet Vidalia Onion salad dressing (I prefer Ken’s Lite)

Kosher salt and coarse ground pepper to taste (don’t over do the salt and use pepper as is appropriate for your diet.) What is to taste?????

That’s it. Mix it all together and serve in a fresh juicy tomato on a bed of Romaine lettuce or on whole grain white toast!

*Cook the bones of the chicken with the scraps of meat still intact and simmer for a few hours adding celery, parsley and a small piece of green pepper and a bay leaf or two.  Cool the broth and strain it. Chill and place in a freezer container to use for soup on the first rainy autumn day.  Add mixed veggies and tiny pieces of pasta and serve with a hearty salad of greens. That rustic sour dough bread and you have a great meal!

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Please email me at souscollier@gmail.com with questions or other recipes you’d like to have.

Good eating, Friends!

Susan F. Collier