Light and Easy Dinners

 Garlic Chicken and Spinach Skillet (for one person)

• 4 oz chicken breast, bite-sized cubed
• 1 tbsp EVOO 
• Salt and pepper to taste
• 2 cloves minced garlic
• fresh spinach 

1. Put the EVOO in the skillet and heat on medium heat until the oil shimmers
2. Salt and pepper the chicken bits and put in the pan to cook- leave it still for 3-4 minutes to brown before flipping and doing the same.
3. Add in the garlic and spinach and saute lightly until the spinach just wilts
4. Serve immediately.
5. Serve with a lemon wedge 

Egg and CC veggie scramble (for one person)

• EVOO
• chopped veggies of choice
• 2 eggs
• 1/2 cup CC 
• 1/2 tbsp butter or oil

1. Spray or melt butter in a non-stick pan
2. Whisk the eggs 
3. Sauté the veggies until tender, then add the eggs
4. When they're almost cooked but still wet, add the cottage cheese
5. Continue to gently stir until firm.

Salmon and Zucchini(for one person)

• salmon filet with skin
• EVOO 
• Zucchini, 1/2" thick moons

1. Heat the oil on medium heat until it shimmers
2. Pat the fish dry and place in the oil skin side down
3. Allow it to stay for 4-5 minutes before flipping 
4. Flip and leave for 1 minute before removing
5. Put in the zucchini and cook until just soft
6. Serve with the fish.

Turkey and Sweet potato hash(for one person)

• Sweet potatoes cut into small cubes
• EVOO
• 1 lb ground lean turkey

1. Place the oil in the pan and heat until it glistens
2. Add in the potato and cook for 8-10 minutes, flipping halfway
3. Remove and brown the turkey
4. Add paprika, salt and pepper
5. Return the potato to the pan and toss to finish.

Japanese-inspired chicken and egg(for one person)

• thinly sliced chicken breast
• EVOO
• thinly sliced onion
• 1/2 tbsp soy sauce and 1/2 tbsp water
• 1 egg 

1. Sauté the onion and chicken breast in the oil
2. Toss in the soy sauce and water and stir
3. Pour the egg mixture over the chicken and cover, lowering the heat to medium-low
4. Once set, toss to mix

Lentil and Egg Protein Skillet(for one person)

• 3/4 cups cooked lentils
• EVOO
• chopped tomatoes
• 1 egg

1. Cook the lentils in the oil with the tomato and any spices you like
2. Make a well in the middle and put an egg in the hole, covering with a lid until the yolk is cooked to your preference.

Shrimp and garlic butter greens(for one person)

• Shrimp, peeled, deveined, raw
• butter
• 2 cups greens 
• 2 cloves minced garlic

1. Cook the Shrimps until light pink
2. Toss in the garlic and saute until fragrant
3. Add in the greens to wilt slightly
4. Toss to mix
5. Season to your liking.

Italian Chicken Tomato Skillet(for one person)

• Chicken breast, bite-sized cubes
• EVOO
• 1 cup chopped fresh tomatoes (or canned)
• Italian Seasoning, salt, pepper
• minced garlic

1. Heat the EVOO until simmering
2. Brown the chicken breast cubes, browning
3. Add the garlic and stir until fragrant
4. Add in the tomatoes and seasonings and toss
5. Heat until the tomatoes almost break down.

Beef Mushroom Skillet(for one person)

• lean beef in thin strips 
• EVOO
• sliced mushrooms
• Seasoning
• return the beef to the pan
• Splash of soy sauce

1. Heat the oil to shimmering
2. Toss the beef in seasonings
3. Put in the oil to cook, keeping the heat fairly high without smoking
4. Allow the meat to caramelize
5. Remove and add the mushrooms and cook until dry
6. Return the beef and add the soy sauce 
7. Toss and serve.

Chickpea and Spinach(for one person)

• 3/4 cup cooked chickpeas, per person
• EVOO
• minced garlic
• fresh spinach
• salt and pepper

1. Smash around half of the chickpeas
2. Put in the pan with oil and the garlic, salt and pepper
3. Cook to warm up
4. Add in the fresh spinach and cook until it almost wilts.
5. Serve immediately.

Eggplant and chicken(for one person)

• cubed eggplant (small)
• evoo 
• cooked first
• Add in the chicken cubes
• minced garlic, salt and pepper

1. Sauté the chicken cubes in thue oil until browned
2. Remove
3. Add in the eggplant and cook until soft
4. Add in the garlic and seasonings and toss
5. Serve.