AARP/Betty Crocker Cooking for Two

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Product Description

The perfect cookbook for retirees, empty-nesters, and other twosomes

Now that the kids have all grown up and moved out, it’s just the two of you for what used to be family dinner. But how to do you cook for just the two of you? With Cooking for Two, you’ll find tons of simple and delicious recipes designed just for two. It’s tough to pare down those favorite recipes to serve just two rather than a whole family, but this handy cookbook will show you how to do that too.

You’ll find plenty of practical advice on organizing and outfitting a kitchen for two, how to shop for two, and how to eat right for a long, healthy life. Fall in love all over again with delicious recipes like Southwest Herbed Flank Steak, Buttermilk Cornbread, or Cherry Cobblers for Two.

  • Includes 130 recipes covering snacks, salads, casseroles, fast skillet meals, desserts, baked goods, and much more
  • Features 50 tempting full-color photographs
  • Offers complete nutritional information for every recipe

With Cooking for Two, you’ll discover just how fast, easy, and delicious cooking for two can be! Review

Recipe Excerpts from AARP / Betty Crocker Cooking for Two

Double-Chocolate Snack Cake

Prep Time: 10 minutes | Start to Finish: 1 hour 10 minutes | 6 servings

3/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons unsweetened baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon white vinegar
1/4 teaspoon vanilla
1/4 cup semisweet chocolate chips
Powdered sugar, if desired

1. Heat oven to 350°F. In ungreased 9 x 5-inch loaf pan, mix flour, brown sugar, cocoa, baking soda and salt with fork. Stir in remaining ingredients except chocolate chips and powdered sugar. Sprinkle chocolate chips over batter.

2. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Sprinkle with powdered sugar.

Tip for Two: This one-pan cake takes the work out of baking and adds back the fun. Since it makes more than you may need at one time, keep it stored in an airtight container at room temperature for up to three days or freeze for up to three months.

1 Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 35g (Dietary Fiber 1g; Sugars 21g); Protein 2g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 8% Exchanges: 1/2 Starch, 2 Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices: 2

Grilled Chicken Citrus Teriyaki

Prep Time: 25 minutes | Start to Finish: 55 minutes | 2 servings

1/4 cup teriyaki baste and glaze (from 12-oz bottle)
1/4 cup frozen (thawed) orange juice concentrate
2 teaspoons grated orange peel
1/2 lb uncooked chicken breast tenders (not breaded)
1 cup sugar snap pea pods
1 cup sliced fresh mushrooms (3 oz)
1 medium zucchini, cut into 1/2-inch slices (2 cups)
1/2 medium red bell pepper, cut into 1-inch pieces (3/4 cup)

1. In small bowl, mix teriyaki glaze, orange juice concentrate and orange peel. Reserve 2 tablespoons mixture. Add chicken to remaining mixture; toss to coat. Cover; refrigerate 30 minutes to marinate.

2. Meanwhile, heat gas or charcoal grill. Place grill basket (grill “wok”) on grill over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket.

3. Place basket on grill. Cover grill; cook over medium heat 6 to 8 minutes, shaking basket or stirring chicken occasionally, until chicken is brown.

4. Add remaining ingredients to grill basket. Place basket on grill. Cover grill; cook 6 to 8 minutes, shaking basket or stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover grill; cook 2 to 3 minutes longer or until thoroughly heated.

Tip for Two: For a different citrus flavor, try using grated lime or lemon peel instead of orange.

1 Serving: Calories 270 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 50mg; Sodium 960mg; Total Carbohydrate 34g (Dietary Fiber 4g; Sugars 28g); Protein 30g % Daily Value: Vitamin A 35%; Vitamin C 130%; Calcium 8%; Iron 15% Exchanges: 1 1/2 Other Carbohydrate, 2 Vegetable, 3 1/2 Very Lean Meat Carbohydrate Choices: 2

Slow Cooker Creole Jambalaya

Prep Time: 10 minutes | Start to Finish: 7 hours 40 minutes | 4 servings (about 1 cup each); 2 servings for planned-overs

2 medium stalks celery, chopped (1 cup)
4 cloves garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes with green pepper and onion, undrained
1/2 cup chopped fully cooked smoked sausage
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
12 oz uncooked deveined peeled medium (26 to 30 count) shrimp, thawed if frozen, tail shells removed
2/3 cup uncooked long-grain white rice
1 1/3 cups water

1. In 3- to 3 1/2-quart slow cooker, mix all ingredients except shrimp, rice and water.

2. Cover; cook on Low heat setting 7 to 8 hours or until vegetables are tender.

3. Stir in shrimp. Cover; cook on Low heat setting about 30 minutes or until shrimp are pink. Meanwhile, cook rice in water as directed on package, omitting butter and salt. Serve jambalaya with rice.

Tip for Two: If you’re trying to increase the amount of whole grains you eat, use brown rice in place of the white rice and follow the package directions for cooking.

1 Serving: Calories 300 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 130mg; Sodium 910mg; Total Carbohydrate 43g (Dietary Fiber 3g; Sugars 12g); Protein 19g % Daily Value: Vitamin A 8%; Vitamin C 15%; Calcium 10%; Iron 25% Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 1 Vegetable, 2 Lean Meat Carbohydrate Choices: 3