5 DAYS of DINNERS for ONE!

I hear all time how hard it is to cook for one person and how hard it is to eat healthy when you’re home alone. Most of us, when eating alone, eat cereal or popcorn for dinner, then realize were still hungry so we eat more, then again eat more and end up eating more than a real dinner.

Well I think it’s important to eat healthy, even if you’re eating healthy alone! I came up with 5 days of dinners that are easy and delicious. I also think these will become regulars on your grocery shopping list, they are on mine!

5 Days of Dinners for One

Springtime Stir-Fry.  Combine 5 asparagus spears (quartered lengthwise), ½ cup snow peas, ½ cup broccoli florets, and ¼ cup fava beans (shelled) in a pan coated with cooking spray, and heat over medium-high heat. Cook for 4 minutes. For your sauce use, heat 2 tbsp. coconut oil or canola oil with ½ tsp. grated ginger and 1 scallion (chopped), and toss with cooking veggies. Cook for an additional 3 minutes or until veggies are softened but still crisp inside. Serve over quinoa or if you’re watching carbs, sauté up some cabbage and serve over that.

Protein-Packed Lettuce Wraps Start with a composed salad, such as egg salad, chicken salad, or tuna salad. Use Greek Yogurt as a substitute for the mayo if your making your own.   Spoon into soft lettuce  (like Bibb or butter) and serve. If you prefer more crunch, try endive, Romaine, or Napa cabbage leaves instead.

Chicken Wraps  Whole-grain tortillas turn any standard sandwich into a meal worth remembering. Combined with rotisserie chicken or the ready-to-eat grilled chicken strips found in the refrigerated section, these fiber-filled wraps make quick work of dinner. Start with (you guessed it!) veggies: carrot strips, cucumber slices, lettuce leaves, chopped tomatoes or pepper strips. Pile on the lean protein and finish it with a tasty condiment to add flavor and moisture. Go beyond mustard and mayo with hummus, Greek yogurt dressing, or salsa.  Another option : No-cook fajitas. The chicken is the only ingredient that requires cooking; if you use ready-made meat, you can just assemble and eat.

Loaded Sweet Potato.  Prick 1 sweet potato with a fork 4 to 5 times. Microwave on a paper towel or a microwave-safe plate for 4 to 5 minutes. Split open lengthwise and top with 2 tbsp. nonfat Greek yogurt, 1 tsp. honey, 2 tbsp. drained and rinsed black beans, and a pinch of paprika.

BBQ CHICKEN COBB SALAD Yield2 servings- Use the second serving as your lunch for tomorrow! INGREDIENTS ·         4 slices turkey bacon, diced ·         2 boneless, skinless thin-sliced chicken breasts (4 oz. each) ·         Kosher salt and freshly ground black pepper, to taste ·         3 tablespoons BBQ sauce, or more, to taste ·         2 large eggs boiled and chopped ·         5 cups chopped romaine lettuce ·         2 Roma tomatoes, diced ·         1 avocado, halved, seeded, peeled and diced ·         1 cup canned corn kernels, drained ·         1 cup canned black beans, drained and rinsed (You could use your own ranch dressing or make your own) FOR THE BUTTERMILK RANCH DRESSING ·         1/4 cup buttermilk ·         1/4 cup plain Greek yogurt ·         1/4 cup sour cream ·         1/2 teaspoon dried dill ·         1/2 teaspoon dried parsley ·         1/4 teaspoon garlic powder ·         Kosher salt and freshly ground black pepper, to taste

Southwestern Stuffed Bell Peppers YIELD: Makes 2 servings (1 pepper half a serving) INGREDIENTS: 1 bell peppers, any color 1/4 cup instant brown rice 1/2 cup chunky-style mild salsa 1/4 cup canned black beans, rinsed and drained (optional) 1/4 cup frozen corn 1/4 teaspoon chili powder 1/8 teaspoon cumin 1/8 teaspoon salt 1/8 teaspoon pepper 2 slices sharp cheddar cheese (can omit) 1 Tbsp. chopped fresh cilantro (sprinkle over top) DIRECTIONS: Cut peppers in half; remove seeds. Place in a shallow baking dish, cut-side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble and peppers are just tender. Boil 3/4 cups water in a medium-sized saucepan. Stir in rice; return to boil. Reduce heat to low; cover and simmer 5 minutes. Stir in salsa, beans and corn, and mix lightly. Add chili powder, cumin, salt and pepper. Fill baked peppers with rice mixture; cover with foil. Bake in preheated 400°F oven for 15 minutes. Uncover and top with cheese slices. Continue baking 5 minutes or until cheese is melted. Article written and adapted by Jaime Gesl