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I know I'm a little late coming in on this, but reading this thread reminded me of a dish I created a while back when I had limited ingredients, but it was so tasty. It's not chicken, tho you could take out some of the bacon and add some cut up chicken breast, but it's creamy and it's pasta...

Why not cut them up and freeze them on sheet pans then bag them up. You can then measure out the amount you need for a recipe and toss the rest back in the freezer. Of course they're only good for cooking after they've been frozen.

I'm surprised that no one has mentioned caramelized onions as an addition to mashed potatoes. That's a favorite in my family. I cook onions in butter and olive oil till caramelized and add them into the potatoes while mashing with a potato masher. Yummm!

Hi Jett I think the hardest part of cooking for one is getting used to scaling down recipes and using smaller pots. You're on the right track with freezing your meats in smaller serving size packages, I even divide my ground beef into 1/2 lb. packs. Some things just can't be scaled down...

Jessica Seinfeld has a cookbook out called Deceptively Delicious. She uses vegetable purees in all her recipes, even cookies and cakes, to get the kids to eat more vegetables. Maybe you could get some ideas from there.

Hi, Dan! I'm new here too! I'm really enjoying the forum. Welcome, fellow Floridian!

I would do it at 325 F for about 20 to 25 minutes per pound. I hope that helps.

Interesting fact, DrThunder88!

When my ex-husband was growing up they used to make what they called "weiner soup" (I know, it sounds scary!). They were poor and had to make due with what they had. It was basicly potatoes, carrots and hot dogs cooked in water. When I was raising my kids and got low on money, I thought I'd...