Hi katkrazy,
Here are three recipes I have tried for two persons (I now am just a one person family, so when I make these, I save one portion for another meal. Enjoy 
AtlantaPat
| Grilled Tilapia with Mango Salsa (Recipe from AllRecipes.com)2 servings |
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Don't let the list of ingredients throw you. This is super easy. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.
Ingredients:
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) Tilapia fillets
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon fresh cilantro
1 Jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste
Directions:
Whisk together the extra-vergin olive oill, 1 tablespoon lemon juice, parsley, garlilc, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a re-sealable plastic bag. Add the Tilapia filletts -coat with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate (Can be made on a grill pan inside).
Remove the Tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
Barbecued Beef Ribs for Two (From Taste of Home)
This takes little effort to prepare and is so tasty. Also if you are serving a larger group, it is easy to double. Good sauce!
Ingredients:
2 poundsbeef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar.
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worchstershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
Directions:
Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered for 50-60 minutes or until ribs are tender. (If ribs are thick, it may take longer to simmer for tenderness).
Meanwhile, combine remaining ingredients in a small saucepan. Simmer, sauce uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce.
Bake, uncovered at 350 degrees F for 50-60 minutes.
Pineapple Macadamia Chicken (from Taste of Home); 2 servings
Ingredients:
2 skinless, boneless chicken breast halves
3/4 cup finely chopped Macadamia nuts
1/4 teaspoon seasoned salt
1/4 teaspoon Caribbean jerk seasoning
1/8 teaspoon dried minced onion
1/8 teaspoon onion powder
1/8 teaspoon pepper
1 egg, lightly beaten
2 tablespoons vegetable oil
1/4 cup crushed pineapple
1 tablespoon apricot preserves
warmed lettuce leaves (optional)
Directions:
Flatten chicken breasts to 1/4 inch thickeness.
In a shallow bowl, combine nuts, seasoned salt, jerk seasoning, minced onion powder, onion powder and pepper.
Place egg in another shallow bowl.
Dip chicken breasts in egg; coat with nut mixture**. Let stand for 5 minutes.
In a skillet, cook the chicken breasts in oil for 3-4 minutes on each side, or until chicken juices run clear.
In a small bowl, combine crushed pineapple and apricot preserves. Place lettuce on each plate; top with chicken and pineapple mixture.
**Note: Mix the spices with some flour (about 2 tablespoons) –it adheres to the chicken better. Dip chicken in the egg first, then the spiced flour, then re-dip the floured chicken in the egg, and finally in the crushed macadamia nuts. The pan temperature should be closer to medium than medium-high. The macadamia nuts are high in oil, and will burn easily if cooked at too high a temperature. Good served over steamed white rice with (or without) dried parsley.