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Easter dinner ideas for the single chef

Here we are at Easter weekend. A whole year later since isolation began – and we’re heading into a third wave here in Alberta. There are still rules when it comes to family gatherings, and so once again, I will be alone for Easter. It sucks. Sometimes I wish I had a partner to share these times with. But the other part of me remembers what it likes to live with someone. And that I just can’t do again.

So, I’m on youtube looking up some fantastic recipes I can cook up for myself. My fridge is full of vegetables including kale, tomatoes, mushrooms and onions that I will wash up and cut up later today. I need a shower first – now that I’ve figured out how to actually use the shower. There’s a youtube video for everything.

Cooking an entire chicken or turkey is entirely too much work for one person. Instead, I’ll be using chicken thighs laced with breadcrumbs, boxed stuffing, a side of kale salad and possibly some roast potatoes.

If you’re like me and you are struggling to get into the Easter “mood”, then hopefully these meal suggestions will help get you out of your slump.

Roasted Chicken

For the main meal, I plan on roasting chicken thighs. The easiest way to do this is crank your stove up to 350 or 375. Slather the chicken and roasting pan with a healthy volume of olive oil or whatever you like to baste your meat with – sounds dirty doesn’t it?

Crack open two eggs into a bowl and beat with a fork. Set aside. Pour some breadcrumbs into a separate bowl. Dip the chicken meat into the egg mixture first, then the breadcrumbs and repeat until the chicken is coated with the breadcrumbs. Another method for this is the “shake and bake” bag method which I’m sure you all have seen the commercials for.

There are also tons of videos on youtube that will teach you how to do this better than I can. For a healthier option, just omit the breadcrumbs. Cooking time varies but usually 40 minutes will do for chicken thighs. Or using a thermometer the temperature should read around 150-155.

Roasted Potatoes

I’m lazy when it comes to vegetables and like roasting the potatoes and veggies all in one go. Jamie Oliver is my go to for vegetable recipes. For potatoes, I buy the mini potatoes. I hate peeling potatoes so I just give them a good scrub in the sink with water, and toss them in the oven as is.

The key to roasting potatoes is all in the sauce. My mum used to store fat from previous meals in a bowl in the fridge. She used things like pure lard and butter for roasted goodness. I’ve started doing this since it’s unhealthy to pour oils and fats down the drain. It will clog your pipes.

Top off your potatoes with salt, black pepper, parsley, and your choice of seasonings and pop into the oven for about 30 to 40 minutes or until they have been cooked to your liking. Roasted potatoes are amazing. But I can never get them quite as good as my mum could. It’s funny the things we miss during holiday weekends.

Steamed Vegetables

I think for this weekend, I’m going to use my instant pot and steam some vegetables. I have frozen corn, fresh carrots, and tomatoes that will go nicely together. You can also use green beans, yams, or even butternut squash to spice things up a bit. Roasted asparagus is also a nice treat this time of year – but VERY expensive right now.


I think I might just stick to the basics this weekend. I haven’t cooked in a very long time and am excited to break in my new kitchen. I’ve mostly used it for sandwiches and heating up frozen meals. This will be my first actual meal that doesn’t involve reheating or a can opener.

Normally, I would cook up some stuffing using a stuffing mix from the store, crack open a can of cranberry sauce and whip up a side salad. But since I’m trying to be healthier and lose weight, I’ll skip the stuffing this year.


Last year, I made a delicious berry crumble for Easter weekend. I think I might do the same this weekend. Given that it is a pretty healthy desert. You can heat up the fruit and eat on its own without the topping. Or you can mix the topping with rolled oats and grains to make it healthier.

Other options might be apple crumble, cupcakes, or some kind of loaf. It’s been so long since I baked anything and I’m itching to get back into it.

What are you doing for Easter dinner this year? Are you spoiling yourself with a good meal or are you skipping it all together? Let me know in the comments.

Banana Coffee Bread

This might be the best banana bread I have ever made. I actually measured things this time around and watched the oven carefully. I just polished off TWO servings, so. I can attest – this loaf will turn out moist, sweet and delicious.

Dry Ingredients

  • 1 1/2 cups of all purpose flour
  • 1 cup of granulated sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 cups of rolled or quick oats
  • Optional: 1 teaspoon of cinnamon and /or nutmeg

You will need a large baking dish for this recipe. I used a deep dish baking pan that I inherited from my mum and it worked very well. Also, one less dish to wash. This dish has handles which makes it easy to grab.

Preheat the oven to 350F. Grease your dish with Pam spray or butter. I use the Pam Coconut Oil spray and it works well. Add the dry ingredients into the bowl and mix well – saving the oats for last. Add in the oats, and gently stir the dry mix with a wooden spoon. For additional flavour, you can add in cinnamon or nutmeg – or both! Set the dry mix aside while you prepare the wet ingredients.

This is an alloy steel baking dish – deep enough for a large cake mix or casserole!

Preparation – Wet Ingredients

  • 2 large eggs
  • 1/2 stick of unsalted butter (cold) (or about 1/2 cup)
  • 3 medium bananas ripe (almost brown)
  • 1/2 cup of brewed coffee (dark is delicious)
  • 1 teaspoon of vanilla extract
  • 1 cup of chocolate chips
  • 1 teaspoon of sugar (topping)
  • Optional: walnuts for topping (I did not use this)

I used my stand-up blender (also inherited from my mum) for this part and just mixed everything together in the blender. You could also use an immersion blender in a separate bowl. Use whatever you have!

For this part, you can use a blender or handmixer to mash up the bananas. Add in the rest of the wet ingredients, one ingredient at a time and blend/mix until you have a nice puree like mixture. Make sure not to over blend it – you won’t want it too runny.

Grab the dish with your dry ingredients and pour the wet mixture in. Mix well with a wooden spoon until all the flour is blended in nicely and it looks something like the blurry picture below (sorry about that). Add in the chocolate chips last. Stir with the wooden spoon again.

This next step is where you can let your creativity shine. I didn’t have any nuts on hand, but for the topping you can add walnuts or almonds. I used chocolate chips and 1 teaspoon of sugar.

Baked this massive loaf in the oven at 350F- the nice thing about preheating the oven while you prepare the ingredients is that the oven will be nice and toasty warm. Cooking times will vary. My oven took about 45 minutes. You will want to check the loaf around the 40 minute mark with a toothpick. I wound up putting the loaf back in for a few minutes and it was perfect. I mean, this is the best I’ve ever made – and I’ve made a lot of loaves!

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