by Kathleen Richardson

Created on: April 06, 2008   Last Updated: July 10, 2008

Cooking for yourself is as uncomplicated as you make it. One small piece of meat, fish or chicken from the supermarket can be wrapped in a large piece of heavy-duty foil with a sliced baking potato or yam, and a bag of frozen vegetables. Season and cook your meal in the oven or on the grill.

This method also works well when you want to host a small, informal dinner party. Another idea for entertaining your single friends would be to ask them to bring their favorite dish. You may end up with four main dishes, or all desserts. What fun!

Cooking is more fun if you have a selection of essential herbs, spices and condiments. A basic collection would include salt and pepper, mustard, ketchup, Worcestershire sauce, soy sauce, garlic powder, minced onion, cinnamon, basil and a bottle of your favorite vinegar. Lemon-pepper seasoning is great for meat, fish, poultry and vegetables as is Herbes De Provence (a mixture of spices including rosemary, marjoram, thyme and savory).

Are you avoiding salads because lettuces and other ingredients spoil quickly and you end up throwing away half the product? Most supermarkets now offer fresh salads. You can pick out a pre-packaged salad that is a complete meal or put together your favorite ingredients at the salad bar. Add a freshly baked roll or two from the bakery department.

The only thing standing between you, the single person, and cooking for yourself may be recipes designed for four, six and eight people. If you can't bear to cook without a recipe, cut the ingredients amounts in half or less. Whatever amount you end up cooking, you can choose to have leftovers for the next day. If you dislike eating the same food two days in a row, freeze the leftovers to reheat in the microwave another day.

Hopefully you have a good freezer section in your refrigerator. Almost everything extra that you purchase or cook can go in there. If your parent sends you home with leftovers (Your parents do take pity and invite you to eat occasionally, don't they?), more than enough for one meal, freeze some and eat some right away.

A good investment would be 3 X 5 index cards with which to develop a list of meals. Decide what entrees you prefer and write the name of each on an index card. Write the ingredients needed (if more than one) on the back of the card. Also make up cards for side dishes and desserts. When you're stumped for an idea for lunch or dinner, whether eating alone or having guests, draw a card from each category, check the ingredients list

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