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 

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

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.

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.

Garlic Butter Chicken & Broccoli (for one person)

• 3 large boneless, skinless chicken thighs
• 1 bag frozen Broccoli florets, defrosted
• 1 tbsp Butter
• 1 clove Garlic, chopped
• Salt, pepper

1. Dice chicken and cook in a skillet with butter.
2. Add garlic and broccoli.
3. Cover and cook for 5–7 minutes, until the broccoli softens.

[Tip: Add parmesan for extra protein and flavor.]

Steak & Zucchini Skillet (for one person)

• Thin sliced steak (1/2 lb per person, lean)
• Zucchini (1 cup per person)
• Olive oil

1. Using your favorite seasoning, slice your steak in thin strips and toss in the spices.
2. Place the olive oil in a pan on medium heat and cook the meat until caramelized.
3. Add in the zucchini slices and saute until just barely tender
4. Serve warm

Steak & Eggs Plate (for one person)

• 6 oz sirloin steak
• 1 egg 
• 1/2 cup egg white
• 6 oz sliced button mushrooms
• 1/2 bag cleaned baby spinach

1. Cook the steak in a hot skillet to the desired doneness, cover to keep warm
2. Add in the vegetables to saute
3. Remove both from the skillet and wipe down the skillet, adding a little oil or butter
4. Scramble the eggs and whites, and cook in the pan
5. Serve together on the same plate

Salmon + Greek Yogurt Sauce (for one person)

• 7 oz salmon per person (usually 1 filet)
• ½ cup Greek yogurt (per person)
• Garlic & lemon to taste
• 1/2 lb Roasted asparagus per person

1. Mix the lemon, yogurt and garlic with a pinch of salt
2. Coat the vegetables and salmon with EVOO and cook in a low broiler until the asparagus is soft
3. Serve warm

Salmon with broccoli  (for one person)

• 1 salmon filet, no skin
• Broccoli florets
• honey, garlic, and soy sauce mixed

1. Brush over salmon
2. Toss broccoli in EVOO
3. Cook at 400 for 15 minutes

Sausage, cabbage, and apples  (for one person)

• 1/2 small cabbage, sliced into narrow wedges 
• Sausage of choice, sliced
• 1 sliced and cored apple

1. Toss with EVOO and spices of choice
2. Bake at 400 until the sausage is brown and the apples are softened (around 15 minutes)

Pasta Shrimp Dinner  (for one person)

• 1/2 cup whole grain spaghetti, cooked
• 1/2 tbsp EVOO
• 1/3 tbsp garlic powder
• 4 oz cooked shrimp
• 1/2 zucchini, cubed
• 1/2 cup chopped tomatoes

1. Sauté the zucchini until tender but not soft, and remove
2. Add in the garlic powder and tomatoes, and cook until the liquid is reduced and the tomatoes thicken some
3. Add the shrimp to the warm
4. Add the zucchini and toss it with the spaghetti. 

If you want to top it with some cheese, use the real thing- not canned parm!