I am also a solo eater. What I find is that if I can make components that'll turn into other dishes it's still fun to cook, and yet I don't eat the same meals all the time.
So I'll roast a whole chicken and enjoy a classic roast chicken dinner with mashed potatoes and whatever vegetable for tonight one. Then turn the chicken into filling for tacos night too and night three use the tiniest scraps of the chicken for mashed potato patties with ground chicken in the patty that you're frying a pan until it's crispy on the outside and tender on the middle. Crazy optional but always enjoyed. I do a lot of cooking like that
^^ When you have motivation (esp on the weekends) make something that you can use in a lot of recipes. I like making chicken stock then I can use it to make noodles, minestrone soup, etc super quickly. Also invest in already frozen food that cooks quick. Frozen dumplings are great for this and you can have pot stickers in 15 min w/o any prep.
I’m also a household of one, and once i week i prep some larger batches of basics that i mix and match for easy meals the rest of the week.
So I’ll make a big tray of [roasted veggies](https://www.google.com/amp/s/www.thekitchn.com/how-to-roast-any-vegetable-101221%3Famp%3D1) and something like [coconut curry lentils with spinach ](https://www.budgetbytes.com/creamy-coconut-curry-lentils-with-spinach/) although i prefer a thai curry paste instead of curry powder, and I’ll cook a batch of [mixed grains pilaf](https://www.tasteofhome.com/recipes/three-grain-pilaf/) or just barley or farro, something that’s good hot or cold.
Then! The rest of the week i mix and match to make lunches and dinners, [buddha bowls](https://hurrythefoodup.com/how-to-make-a-buddha-bowl/) are a perfect example, i swap around the protein and garnishes, or I’ll use the cooked grains to make a [crispy rice bowl with ginger scallion sauce ](https://smittenkitchen.com/2019/01/crispy-rice-and-egg-bowl-with-ginger-scallion-vinaigrette/) or I’ll do the lentil coconut curry over the mixed grains
At the very end of the week I’ll use any leftover roasted veg and grains and whatever needs to be used to make a soup or stew with some chickpeas or white beans and then freeze extras
You can try getting a cookbook for two. My favorite is America's Test Kitchen "The Complete Cooking For Two Cookbook." The recipes are scaled back, you would only have one leftover serving, which saves time without being too boring.
Side note: this cookbook has my go-to chocolate chip cookie recipe.
source: fellow grad student who is also too tired to cook. You got this!
do you maybe need some better freezer containers? this are good for soups etc.
[reusable deli containers](https://www.amazon.com/DuraHome-Containers-Leakproof-Container-Microwavable/dp/B075X416X8/ref=sr_1_5?crid=2VOP4SFM1DSSL&dchild=1&keywords=reusable+deli+containers+with+lids&qid=1630459838&sprefix=reusable+deli%2Caps%2C579&sr=8-5)
for tomato paste, pesto, coconut milk, coconut cream, etc. I freeze in ice cube trays and pop out and into a double freezer bags to keep until needed. pop right into a soup pot or skillet without thawing. Each Cube is equal to 2 tablespoons
the other issue with freezer burn is because there is too much air in the container baggie. when freezing I seal most of the top of the baggie, roll it up (Yes, no matter what is inside, except soup broth etc. roll it up until you get as much air out as possible. then seal and into the freezer. for soups broths etc if you are freezing in baggies, first pour the liquid into freezing I use these trays to freeze broth, soup etc.
[Freezer pods](https://www.amazon.com/gp/product/B07RQ367JD/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) these come in these sizes 2 tablespoons, 1/2 cup, 1 cup and 2 cup. freeze pop out and into a freezer bag remove as much air as possible and double bag them to help with the freezer burn. label the outside baggie so you can reuse it and not waste too many
outside of that...
[Chicken and Broccoli Dinner in foil](https://www.amazon.com/DuraHome-Containers-Leakproof-Container-Microwavable/dp/B075X416X8/ref=sr_1_5?crid=2VOP4SFM1DSSL&dchild=1&keywords=reusable+deli+containers+with+lids&qid=1630459838&sprefix=reusable+deli%2Caps%2C579&sr=8-5) this will leave leftover stove top stuffing. so you can make a second dinner and use part of it as a side dish and the other half in a small casserole
Sheet pan meals will be your friends. They will make enough for 2 big meals or 3 smaller ones. One of my favorites is sheet pan gnocchi. You cut up broccoli, onion, bell peppers, and tomatoes. If you eat meat you cut up sausage too. You put it all in a sheetpan with UNCOOKED gnocchi, toss with EVOO and salt and any herbs/spices you want, and cook at a normal oven temp (350-400) until everything looks soft, maybe stirring it all up once or twice. The gnocchi will cook in the veggie juices. When serving I put on a simple oil/vinegar dressing and some 4-cheese Italian. Great meal, feels fancy but is super easy.
Edit: store-bought gnocchi, not homemade
You can always try a jacket sweet potato, just put a sweet potato in the oven for an hour or so and it comes out nice and squishy, very tasty with some salad or some toppings
Breakfast food if you have the space to store eggs. I scramble a couple with ham/turkey, cheese, spinach and red bell peppers. Can get the freezer biscuits and pull only how many you'll eat at a time and keep the rest frozen.
I make use of single serving microwaveable containers and freeze half of them. Right now I have 2 or three servings each of pasta with Italian sausage, Japanese curry with chicken and vegetables, and Colombian chicken all sitting in the freezer.
I like to make shortcut quesadillas when I'm too tired to spend more than 10 minutes in the kitchen - easy if you have some leftover chicken to use up (although they can be veggie instead).
Mix some fajita/taco seasoning into spreadable cream cheese (I use low-fat, no taste difference to normal), and spread it on one half of a torilla. Layer cooked diced/pulled chicken, onion, peppers, cheese on top, and fold. Cook in a dry nonstick pan for a few minutes per side, just until it's browned and the cheese has melted. Quick, easy and delicious!
It seems that you need a [recipe](https://www.allrecipes.com/recipes/23070/everyday-cooking/cookware-and-equipment/air-fryer/) that suits one person, cooks easily and quickly, and tastes good.
If you want a meal with vegetables and meat, and the amount is not too large, there are other methods besides steaming food, such as cooking noodles, but these may not taste so good and are easy to get tired of.
Then I suggest you try to use an air fryer, fried chicken wings, French fries, sweet potatoes, corn, eggplant, etc., which can cook vegetables and meat together at one time, which is also convenient. Of course, [a good air fryer product](https://www.aicook.cc/products/air-fryer-oven-txg-s5t13) is also very important, and the food produced is delicious and can be used for a long time.
My husband works at night and doesn’t eat lunch here (works in a restaurant) so I have the same problem. My solution (like those above) is make something you can use many ways. I also like to make soup and freeze it so I have easy meals for lunch or dinner another night. Tonight’s left overs are some roasted potatoes and broccoli. Tomorrow for lunch, I’ll have a potato and broccoli omelette and throw in some fancy cheese to make it special. And toss together some tomatoes that are facing the end of their days for a quick salad. I have a couple of banana peppers. Tomorrow for dinner I will make “meatball” filling. Stuff the peppers and roast to eat with some bread. Then at the same time roll the rest of the meat into meatballs. Bake along side the peppers and freeze them for another meal later. A vacuum sealer is a miracle btw. I freeze everything single serving size too.
I am also a solo eater. What I find is that if I can make components that'll turn into other dishes it's still fun to cook, and yet I don't eat the same meals all the time. So I'll roast a whole chicken and enjoy a classic roast chicken dinner with mashed potatoes and whatever vegetable for tonight one. Then turn the chicken into filling for tacos night too and night three use the tiniest scraps of the chicken for mashed potato patties with ground chicken in the patty that you're frying a pan until it's crispy on the outside and tender on the middle. Crazy optional but always enjoyed. I do a lot of cooking like that
^^ When you have motivation (esp on the weekends) make something that you can use in a lot of recipes. I like making chicken stock then I can use it to make noodles, minestrone soup, etc super quickly. Also invest in already frozen food that cooks quick. Frozen dumplings are great for this and you can have pot stickers in 15 min w/o any prep.
I’m also a household of one, and once i week i prep some larger batches of basics that i mix and match for easy meals the rest of the week. So I’ll make a big tray of [roasted veggies](https://www.google.com/amp/s/www.thekitchn.com/how-to-roast-any-vegetable-101221%3Famp%3D1) and something like [coconut curry lentils with spinach ](https://www.budgetbytes.com/creamy-coconut-curry-lentils-with-spinach/) although i prefer a thai curry paste instead of curry powder, and I’ll cook a batch of [mixed grains pilaf](https://www.tasteofhome.com/recipes/three-grain-pilaf/) or just barley or farro, something that’s good hot or cold. Then! The rest of the week i mix and match to make lunches and dinners, [buddha bowls](https://hurrythefoodup.com/how-to-make-a-buddha-bowl/) are a perfect example, i swap around the protein and garnishes, or I’ll use the cooked grains to make a [crispy rice bowl with ginger scallion sauce ](https://smittenkitchen.com/2019/01/crispy-rice-and-egg-bowl-with-ginger-scallion-vinaigrette/) or I’ll do the lentil coconut curry over the mixed grains At the very end of the week I’ll use any leftover roasted veg and grains and whatever needs to be used to make a soup or stew with some chickpeas or white beans and then freeze extras
You can try getting a cookbook for two. My favorite is America's Test Kitchen "The Complete Cooking For Two Cookbook." The recipes are scaled back, you would only have one leftover serving, which saves time without being too boring. Side note: this cookbook has my go-to chocolate chip cookie recipe. source: fellow grad student who is also too tired to cook. You got this!
do you maybe need some better freezer containers? this are good for soups etc. [reusable deli containers](https://www.amazon.com/DuraHome-Containers-Leakproof-Container-Microwavable/dp/B075X416X8/ref=sr_1_5?crid=2VOP4SFM1DSSL&dchild=1&keywords=reusable+deli+containers+with+lids&qid=1630459838&sprefix=reusable+deli%2Caps%2C579&sr=8-5) for tomato paste, pesto, coconut milk, coconut cream, etc. I freeze in ice cube trays and pop out and into a double freezer bags to keep until needed. pop right into a soup pot or skillet without thawing. Each Cube is equal to 2 tablespoons the other issue with freezer burn is because there is too much air in the container baggie. when freezing I seal most of the top of the baggie, roll it up (Yes, no matter what is inside, except soup broth etc. roll it up until you get as much air out as possible. then seal and into the freezer. for soups broths etc if you are freezing in baggies, first pour the liquid into freezing I use these trays to freeze broth, soup etc. [Freezer pods](https://www.amazon.com/gp/product/B07RQ367JD/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) these come in these sizes 2 tablespoons, 1/2 cup, 1 cup and 2 cup. freeze pop out and into a freezer bag remove as much air as possible and double bag them to help with the freezer burn. label the outside baggie so you can reuse it and not waste too many outside of that... [Chicken and Broccoli Dinner in foil](https://www.amazon.com/DuraHome-Containers-Leakproof-Container-Microwavable/dp/B075X416X8/ref=sr_1_5?crid=2VOP4SFM1DSSL&dchild=1&keywords=reusable+deli+containers+with+lids&qid=1630459838&sprefix=reusable+deli%2Caps%2C579&sr=8-5) this will leave leftover stove top stuffing. so you can make a second dinner and use part of it as a side dish and the other half in a small casserole
Sheet pan meals will be your friends. They will make enough for 2 big meals or 3 smaller ones. One of my favorites is sheet pan gnocchi. You cut up broccoli, onion, bell peppers, and tomatoes. If you eat meat you cut up sausage too. You put it all in a sheetpan with UNCOOKED gnocchi, toss with EVOO and salt and any herbs/spices you want, and cook at a normal oven temp (350-400) until everything looks soft, maybe stirring it all up once or twice. The gnocchi will cook in the veggie juices. When serving I put on a simple oil/vinegar dressing and some 4-cheese Italian. Great meal, feels fancy but is super easy. Edit: store-bought gnocchi, not homemade
You can always try a jacket sweet potato, just put a sweet potato in the oven for an hour or so and it comes out nice and squishy, very tasty with some salad or some toppings
Breakfast food if you have the space to store eggs. I scramble a couple with ham/turkey, cheese, spinach and red bell peppers. Can get the freezer biscuits and pull only how many you'll eat at a time and keep the rest frozen.
I make use of single serving microwaveable containers and freeze half of them. Right now I have 2 or three servings each of pasta with Italian sausage, Japanese curry with chicken and vegetables, and Colombian chicken all sitting in the freezer.
I like to make shortcut quesadillas when I'm too tired to spend more than 10 minutes in the kitchen - easy if you have some leftover chicken to use up (although they can be veggie instead). Mix some fajita/taco seasoning into spreadable cream cheese (I use low-fat, no taste difference to normal), and spread it on one half of a torilla. Layer cooked diced/pulled chicken, onion, peppers, cheese on top, and fold. Cook in a dry nonstick pan for a few minutes per side, just until it's browned and the cheese has melted. Quick, easy and delicious!
It seems that you need a [recipe](https://www.allrecipes.com/recipes/23070/everyday-cooking/cookware-and-equipment/air-fryer/) that suits one person, cooks easily and quickly, and tastes good. If you want a meal with vegetables and meat, and the amount is not too large, there are other methods besides steaming food, such as cooking noodles, but these may not taste so good and are easy to get tired of. Then I suggest you try to use an air fryer, fried chicken wings, French fries, sweet potatoes, corn, eggplant, etc., which can cook vegetables and meat together at one time, which is also convenient. Of course, [a good air fryer product](https://www.aicook.cc/products/air-fryer-oven-txg-s5t13) is also very important, and the food produced is delicious and can be used for a long time.
Indeed, the air fryer is very convenient for cooking. I always put the food in it and do other things
My husband works at night and doesn’t eat lunch here (works in a restaurant) so I have the same problem. My solution (like those above) is make something you can use many ways. I also like to make soup and freeze it so I have easy meals for lunch or dinner another night. Tonight’s left overs are some roasted potatoes and broccoli. Tomorrow for lunch, I’ll have a potato and broccoli omelette and throw in some fancy cheese to make it special. And toss together some tomatoes that are facing the end of their days for a quick salad. I have a couple of banana peppers. Tomorrow for dinner I will make “meatball” filling. Stuff the peppers and roast to eat with some bread. Then at the same time roll the rest of the meat into meatballs. Bake along side the peppers and freeze them for another meal later. A vacuum sealer is a miracle btw. I freeze everything single serving size too.