Haven't you heard? Slow cookers aren't just for grandmas anymore. In fact, they're actually perfect for people eating alone. "Making food with a slow cooker is simple and doesn't require much prep time," says Kathy Hester

, author of "The Vegan Slow Cooker." Even better? "Coming home to a ready-to-eat meal discourages the temptation to call
 for a greasy takeout meal, or have yet another wine and cheese dinner.

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Hester recommends using a 1 1/2- to 2-quart slow cooker -- i.e., one that won't serve an entire football team -- to make healthy, filling recipes for dinner, such as protein- and fiber-filled Spicy Southern Chickpeas and Grits. Add the following ingredients to your slow cooker and cook on low for 6 to 9 hours.

Spicy Southern Chickpeas and Grits

1/2 cup bell pepper, chopped small
2 cloves garlic, minced (can use 1/2 teaspoon garlic powder instead)
1 1/2 cup cooked chickpeas (or 1 can rinsed)
1/2 cup water
1 1/2 cups diced tomatoes (or 1 can Muir Glen diced tomatoes)
1/4 to 1/2 teaspoon chipotle powder, to taste
A few dashes liquid smoke or smoked salt, to taste (Start small if you're not a fan of smoky foods or leave it out altogether.)
Tabasco or other hot sauce, optional (Use instead of chipotle powder or in addition to depending on your taste for heat.)
Salt and pepper, to taste

"One of my go-to recommendations is to prepare a 'main protein' once a week, to use for the whole week in a variety of ways with minimal cooking time," says Stella Metsovas, BS, CNN, a clinical nutritionist based in Los Angeles. One of Mestsovas' favorite roast-ahead-of-time meats is turkey breast, because it forms the healthy, lean-protein base for at least three or four meals. Just store the leftover turkey in the fridge and add different ingredients to get entirely new dishes. Here are three of her favorite recipes for one, which all use the same turkey.

Mediterranean-Style Baked Turkey Breast

1 bone-in turkey breast
2 cups organic veggie broth (low sodium)
1 cup water
1 tablespoon olive oil
2 tablespoons fresh chopped herbs (such as rosemary and thyme)

Put turkey breast in a baking dish, add broth and water, then sprinkle seasonings on top. Drizzle olive oil on top and place into a 375-degree oven. Bake for about 80 minutes; let cool for 10 to 15 minutes to ensure moistness.

10-Minute Soup

2 ribs of thinly chopped celery
1 cup of chopped carrots
3 cups organic veggie broth (low sodium)
1 can chickpeas
1/2 package organic frozen spinach
1/2 package organic frozen peas
6 ounces cooked turkey breast
1 cup water
1 thinly sliced garlic clove
1/2 cup thinly sliced onion

Heat 1 to 2 teaspoons of olive oil in a medium stockpot; add garlic and onion with a pinch of sea salt and pepper. Cook for 5 minutes (until slightly browned). Add carrot and celery; cook for a few minutes (until softened). Add veggie broth and water. Add garbanzo beans, spinach, peas, and turkey breast. Simmer on low for a few minutes.

Purple Tacos

6 pieces of purple corn tortilla
2 cups thinly chopped purple cabbage
1 thinly chopped medium onion
8 ounces cooked and shredded turkey breast
1 tablespoon fresh salsa

Chop cabbage and onion; warm tortillas on the stovetop. Put shredded turkey into the tortillas, add cabbage, and onion, then top with salsa.

Fish en papillote is a fancy-sounding way of cooking a healthy fish dish in parchment paper, says Susan Messenger, RD, a dietician at Scott and White Memorial Hospital in Killeen, Texas. "It's simple and perfect for one-person meals."

Scatter the chopped veggies of your choice onto a piece of parchment paper, then place a fish filet on top. You can add a little seasoning, then whip out whatever latent origami skills you may have and make a tight packet out of the parchment paper. Put it onto a baking sheet into a 350-degree oven for about 20 minutes and there you have it: flavorful, healthful steamed fish and veggies, perfect for one.

When it comes to eating for one, it's not a bad idea to look to the Girl Scouts and always be prepared (OK, OK -- that's the Boy Scouts' motto, but go with us here). "I'm a single -- unfortunately! -- registered dietician and always on the go. The best way that I've found to eat healthy is by making portion-sized baggies ahead of time," says Shari Portnoy, MPH, RD, a certified fitness trainer and dietician at Nutrition and Food Safety Consulting.

"Make packages of 1/2 cup servings of beans so that you can add them to soups or pasta. Cut fresh veggies and fruits as soon as you bring them home from the grocery store and put them in the fridge," she says. Then there's never an excuse not to quickly grab something healthy.

Gilda Mulero, a natural foods chef in Boston, Mass., who lives on her own, can relate to the challenges that arise when dining solo: "While I can cook in my sleep, when I come home from my clients' homes and am exhausted, I don't want to cook at all," she says. "I have staples in my kitchen just for that reason. I prepare small quinoa salads that are fast, and great to eat hot or cold -- plus, quinoa counts as a protein." Mulero also suggests making and freezing whole grain, vegetable pancakes, switching up the kinds of veggies to prevent food boredom.