@eatingnormal These single serve enchiladas were born during my quest to clean out my freezer. I used some leftover carnitas pork roast from Aldi as my filling, but I think you could do this with really any kind of shredded meat for a different method of using up leftovers. The Enchilada sauce is heavily based on the red enchilada sauce from the food blog gimmesomeoven with the ratios adjusted to my preference with spices I had available. Ingredients: ¼ cup Chili Powder ¼ teaspoon Mexican Oregano ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon cumin 2 tablespoons flour 3 tablespoons olive oil 2 cups chicken stock ½ cup leftover shredded pork ¼ cup shredded cheese 2 yellow corn tortillas In a medium size sauce pan, heat 3 tablespoons of oil over medium heat. As the oil begins to ripple, whisk in the flour. Cook the roux for about two minutes before adding the spices. Whisk together until a crumbly sand forms. Cook for another minute to heat through. Slowly add chicken stock while whisking to break up the clumps. Once all stock is added, stir occasionally and simmer for another five minutes. Set aside. Heat your tortillas in a saute pan so that they’re more pliable for rolling. Mix your meat and cheese together in a separate bowl. When ready to make your enchiladas, dip your tortilla in the sauce. Lay on a flat surface and place half of your filling in the center. Roll, then lay them seam side down in your small baking dish. Top with additional enchilada sauce and cheese. Bake in an air fryer for about 8 minutes at 350 or until the cheese is bubbly and brown. Enjoy. #food #foodblogger #foodblog #cookingforone #freezercleanout #recipes #enchiladas ♬ original sound - Eating Normal

@eatingnormal This version of a white people taco pie is a Shepherd's Pie instead of a hand pie like I put out a few weeks ago. It’s beef, but I’m from the Midwestern USA. It was always shepherd’s pie here when it was made with beef. We simply didn’t have ground lamb in the 90’s. Call it a cottage pie if you must, but whatever you call it, it’s delicious. Ingredients: 1 cup leftover taco meat ½ cup mashed potatoes 2 small sweet peppers 1 large carrot ¼ cup frozen corn ¼ cup frozen peas Handful of shredded cheese Instructions: Preheat a skillet over medium heat while chopping your fresh vegetables. Add to the pan with a tablespoon of oil and cook until it begins to soften, about 3 minutes, before adding your frozen veggies. After another five minutes of cooking, remove veggies to a separate container. Add your leftover taco meat to the pan to warm through, and reintroduce about a quarter cup of your veggie mixture to the meat. Stir to combine. Remaining veggies can go into your eggs in the morning. Add your mixture into a large oven safe ramekin and top with a handful of shredded cheese before spreading your preferred mashed potatoes over the top. Bake in your airfryer for about 10 minutes at 350 degrees to warm it all through and melt the cheese under the potatoes. Allow to cook for longer if you want a crunchy crust. #food #foodblogger #recipes #foodblog #cookingforone #airfryer #leftovers #whitepeopletaconight ♬ original sound - Eating Normal

@eatingnormal Stuffed pastas are one of those things that I used to think were out of my reach now that I’ve been living alone for a few years. Making a big pan of manicotti or stuffed shells seemed ridiculous. I couldn’t eat all of that in a week! I’d get tired of it in a few days, and wind up wasting at least half. Well, now that I’ve bought smaller baking ware for my kitchen, I’ve discovered that I can make these recipes in small enough batches that I can enjoy them alone without waste. These spinach and artichoke stuffed shells are blanketed in a bechamel sauce, but I suggest trying them with a red sauce as well if that’s your preference. Ingredients: 1 cup ricotta, squeezed and drained 1 large handful baby spinach ½ shallot, diced 2 garlic cloves, minced 3-4 canned artichoke hearts 4-7 jumbo pasta shells 1 cup mozzarella, shredded ¼ cup grated parmesan Salt and pepper For the Bechamel 2 tablespoons flour 2 tablespoons butter 1-2 cups milk ½ teaspoon Garlic powder ½ teaspoon Onion powder ½ teaspoon Italian seasoning Salt and pepper Instructions: Bring a large pot of water to a boil. Meanwhile, heat a saute pan over medium heat with some olive oil. When the saute pan is warmed through, add your shallot and allow to sweat for two minutes. Add your spinach and stir frequently. When the spinach is melted, and your artichoke hearts to the pan with your minced or crushed garlic. Stir until the garlic is fragrant. Remove to a chopping board to cool while your pasta shells boil. For the bechamel, use a medium saucepan over the same heat as your spinach mixture. Add two tablespoons of butter and allow to melt before adding your flour and dry seasoning. Mix into a paste, then begin to slowly add your milk until the sauce reaches your desired consistency. Set aside. When your spinach mixture has cooled, chop it down into uniform size before combining it with the ricotta, ½ cup of mozzarella, and the parmesan in a separate bowl. When your pasta shells are al dente, drain the noodles and then place them in a bowl of cool water to prevent stickage. Lay a layer of bechamel in the bottom of your small oven safe vessel. Dry each noodle before stuffing them with a heaping tablespoon of the cheese mixture. Lay each noodle into your cooking vessel until a single layer of noodles has been formed with the seam of the pasta shells facing upward. There will be extra cheese mixture. Add another layer of bechamel over the top of the noodles, then sprinkle on the remaining ½ cup of shredded mozzarella. Add the vessel to the a preheated airfryer at 350 for about 12 minutes or until the cheese has started to spot. #food #foodblogger #recipes #foodblog #stuffedshells #pasta #cookingforone #airfryer ♬ original sound - Eating Normal