Tag Archives: meal planning

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.

Creamy Asparagus Soup

I made this the other night and still have leftovers even despite having a large bowl for lunch today. It reminded me of when my mum used to make asparagus soup for family dinners as a kid. Some of my fondest memories were watching her in the kitchen standing over the stove whipping up some of her favorite recipes.

Normally when I make asparagus soup, I used a dry mix from the store. But I thought I would go all out and make it from scratch.

Next time I make this, I’ll definitely cook the asparagus first and puree the soup base which should result in a delicious, thick and creamy soup.


  • 2 cups of asparagus chopped into 1″ pieces precooked (boiled or roasted)
  • 1 cup of spring onion diced
  • 1 cup of heavy cream or milk
  • 2 cups of chicken or vegetable broth
  • 1/3 stick of butter or 1/3 cup
  • 1/3 cup of flour
  • 1 teaspoon of minced garlic
  • Spices: salt, black pepper, parsley


  • In a large pot melt the butter on medium heat. Add in the garlic and onions. Cook until onions are tender.
  • Add in the flour and stir constantly until the flour is fully cooked. Add in the cream a little bit at a time (about 1/4 cup) whisk constantly.
  • Add in the stock – or you can use water and a bouillon cube
  • Bring to a boil. Reduce heat.
  • Add in the asparagus and spices. Stir well.
  • Simmer for about 30 minutes.
  • Pour the soup into a blender and mix until you have a nice creamy puree mixture.

And the soup is done! This recipe will serve up to four people or you will have leftovers for a couple of days if you’re single like me.

Serve on its own or with a grilled cheese sandwich. This is how I ate it today and it was delicious. I skipped the puree step this time and it was still delicious. I also added in mushrooms because I had a package I needed to use up – but most recipes just use asparagus.

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