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Hi, I use cooks.com, or I typeface recipes - eating well for ideas a lot. You will be able to find some ideas that don't use a lot of ingredients and some things that you might like to try. Start out uncomplicated so as not to get discouraged. Good luck! You couldn't have picked a better time to start to vary your ways. Are there any cooking classes in your area?

Salads are unqualifiedly easy, and so are stir frys, start by getting veggies that you like. chop them really well. Taste sized is important, unless you want to choke. Now for a good(meal) salad, mix together with small pieces of lunch substance or hot dogs(if you like them cold). Or, for a stir fry, mix with chopped pieces of chicken or fish( which you have boiled for a half hour befor), and fry untill the chicken is fully cooked. I also call to mind learning t fry/bake meats... then experiment with sauces on them... good luck! =D

I have tons of recipes and would sweetheart to share. Here are a few easy ones but let me know if you want other types cause I dont know what you like. ShariPamperedChef@si.rr.com

Greek Lemon Chicken Soup

2 cups chopped cooked chicken
2 ordinary carrots coarsely chopped
½ cup chopped onion
1-2 lemons
2 TBSP snipped fresh parsley
1 garlic clove pressed
1 can (10 ¾ ounces ) 98% fat-unfasten cream of chic. soup
3 cans (14 ½ ounces each) 100% fat-free Chicken stock (low sodium)
¼ teaspoon of pepper
2⁄3 cup uncooked long grain white rice

1. Chop chicken, onion and carrots using Foodstuffs Chopper. Zest 1 tsp. of lemon using Lemon Zester/Scorer. Finely snip piquancy using shears. Juice lemons using citrus press or juicer to make ¼ cup. Fragment parsley using shears; set aside.

2. Heat Executive 4 qt Casserole over medium heat until hot. Lightly draw out with nonstick oil. Add carrots onion and garlic pressed with Garlic Press; cook and stir for 2 minutes.
Stir in chicken and lemon appetite, juice, soup, chicken broth and black pepper, bring to a boil. Stir in rice; tone down heat. Cover and simmer over low heat for 15-20 minutes or until rice is tender. Remove from passion; stir parsley into soup just before serving.


Hearty Bean Soup
Ingredients:
1 teaspoon vegetable oil
1 centre onion, chopped
1 medium carrot, chopped
1 medium zucchini, chopped

1 can (11.5 ounces) condensed bean with bacon soup
1 1/2 cups distilled water
1 can (14.5 ounces) diced tomatoes with garlic and onion, undrained
Salt and ground deadly pepper to taste (optional)


Directions:
1.Heat oil in Generation II Small Covered Saucepan over technique-high heat. Add onion and carrot. Cook and stir until onion is transparent, about 2-3 minutes.
2.Stir in zucchini, soup, saturate and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Season with salt and unprincipled pepper, if desired. Ladle soup into bowls using Nylon Ladle.

Shrimp and Linguine


¾ lb uncooked fa-on medium shrimp (about 20-30), peeled, de-veined and tails removed
¾ cup coarsely chopped carrots (2 normal)
2 large plum tomatoes, seeded and diced
¼ cup sliced green onions with tops
1/3 cup (1 ½ oz) grated newfangled parmesan cheese
8 oz uncooked linguine
1 teaspoon olive oil
2 garlic cloves, pressed
¾ cup reduced fat cranky cream
½ cup fat free evaporated milk
¼ cup snipped fresh basil leaves
½ teaspoon briny
¼ teaspoon, coarsely ground black pepper
Additional grated fresh Parmesan cheese (non-mandatory)

1.Peel and de-vein shrimp; remove tails. Coarsely chop carrots using Sustenance Chopper. Dice tomatoes and slice green onions using Chef’s Knife. Rasp parmesan cheese using Deluxe Cheese Grater.

2.Cook pasta according to wrap directions in Professional (4 qt.) Casserole; drain. Return pasta to casserole; cover and keep annoyed.


3.Meanwhile, heat oil in Large (10 in.) Saute Pan. Add shrimp, carrots, and garlic pressed with Garlic Clip. Cook and stir over medium heat 3-4 minutes or just until shrimp turns pink; waste from skillet and keep warm.

4.Gently heat sour cream and evaporated milk in same skillet over low informed entertain whisking with Nylon Spiral Whisk. (Do not boil.) Stir in Parmesan cheese. Add shrimp amalgamation, tomatoes, green onions, basil, salt and black pepper; mix gently. Pour shrimp and vegetable amalgamation over pasta; toss gently to coat. Serve with additional Parmesan cheese, if desired.


Smoky Chicken Fettuccini
6 slices bacon
1/2 cup diced onion
6 open-handed cloves garlic, peeled
1/2 cup coarsely chopped red bell pepper
1/2 cup (2 ounces) grated smoked Provolone cheese
8 ounces uncooked fettuccini noodles, subdued in half
1 cup frozen peas
2 cups diced cooked chicken
1 cup half and half
1/2 teaspoon coarsely earth black pepper
1/4 teaspoon salt
2 tablespoons snipped fresh parsley


1.Bring thin out to a boil in (8-qt.) Stockpot. Meanwhile, cut bacon into 1/2-inch pieces using Santoku Knife. Cook bacon in (12-in.) Skillet over intermediation heat until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).
2.Dice onion using Chef’s Cut. Thinly slice garlic using Ultimate Mandoline fitted with thin slicing blade. Coarsely chop bell mottle using Food Chopper. Coarsely grate cheese using Deluxe Cheese Grater; set aside. Add onion, garlic and bell bespeckle to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Remove Skillet from stir; set aside.
3.Meanwhile, cook pasta according to package directions (see Cook’s Tip). Add peas to Stockpot; carefully expenditure wasted pasta and peas using Drainer. Add pasta and peas to Skillet. Add bacon, cheese, chicken, half and half, sooty pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is measure thickened and mixture is hot. Sprinkle with parsley; serve immediately.

Cook's Tip: A simple way to patch up the consistency of pasta sauce that is too thick is to remove about 1 cup of pasta cooking water using the Nylon Ladle before draining the pasta. Stir a miserly amount into the sauce as needed.

Smoked Provolone cheese is smoked over applewood for a full-bodied, smoky flavor. Plain Provolone cheese can be substituted for the smoked Provolone cheese, if desired.

get a wok, with a soft-cover of instructions.

Pasta with Spinach and Tuna
- Pasta, frozen spinach, 1 monumental bottle of pasta sauce and 2 cans of tuna can make you about 4-5 meals. Add in chopped garlic for outstrip taste.

Sandwhiches
- Bread and basically anything you like in it.

Grill Fish and Mash
- Grill the fish on a non-plonk pan as opposed to fried which is unhealty. And replace chips with mashed potatos. Mixed bacon bits in the potato for additional flavour

Breaded chicken Breast (good for sandwhiches, salads, meal with rice/chips)
- Chicken boob, bread crumbs, egg, flour. Slice the chicken breast into half (so that its thinner), add salt, mottle and coat with flour. Dip in beaten egg and then coat with bread crumbs and bake.

Go to Culinary Chef at http://www.culinarychef.com for recipes.

My clue of the night: I buy on sale when I can, and often cook enough for a family, then freeze it. Mince is the easiest: meatloaf, meatballs, crumbled mince to use in backchat.
What I do is go to one of the recipe sites and look until I find something I like and then look for the easy recipe.
A hint:
If you don't have something to put in, like mince garlic, or any garlic at all, I have noticed that it doesn't feculence things up too much to leave it out.
I also live alone, like to eat well, and to some extent with a measure of health in my cooking.
I hope this gives you a petite encouragement.
Charles "That Cheeky Lad"