2 Quick Chicken Dinners for 1

Dinner for one again tonight!  

My husband hit the rocks in Nevada for a weekend of climbing while I sat behind my laptop and typed away at my paper.  Although I was sad to be alone for the weekend, I really appreciated that he 1) got to go play and 2) I had time to focus (FOOOOOOO----CUSSSSS)!  I made progress, so that is what counts. With that said I did not want to make a big meal, but it's important for me to eat something healthy.  Need to fuel the brain with the good stuff or I just crash!  I headed out to the grill and cooked up 2 chicken breasts to inspire the following dishes.


Spinach & Chicken Salad
Ingredients:
2 cups baby spinach
1 Tbsp goat cheese, crumbled

3 oz grilled chicken breast, thinly sliced
1/4 yellow bell pepper, thinly sliced
1/4 sweet onion (Texas 1500, Maui or Vidalia), thinly sliced
Dressing:
1 Tbsp olive oil
Zest of 1 lime
1/2 lime, juiced
1 Tbsp thyme (can use parsley or basil, too)
Sea salt, to taste

Directions:
Plate spinach and top with goat cheese.  Top with chicken slices.
In a skillet, saute onion and bell pepper, add in dressing for 1 minute and pour over salad. Serve!

Monday Night Chicken (Round 2 for grilled chicken breast)
Ingredients:
2 baby cukes, quartered lengthwise
1/4 yellow bell pepper, thick sliced
1/4 cup hummus
3 oz chicken breast, thinly sliced
2 Tbsp parsley
1 Tbsp olive oil
1/2 lime, juiced
1 pita bread, heated on a cast iron skillet or griddle

Directions:
Plate cukes, peppers, and hummus (for dipping).  In a skillet, reheat chicken breast in olive oil.  Toss in parsley and lime juice.  Serve along side veggies, hummus, and pita bread for a quick and simple (yet delicious) dinner for one!

Cheers!  Now, it's time for a glass of wine and a chance to unwind a bit.

Lunch Break...Quick & Easy (of course!)

Like many my lunch breaks seem to involve work (not much of a "break").  With that said, I continue my quest for quick and easy lunch ideas.  Lunch time is one of the areas I encourage my clients to increase their vegetable intake, and for me that can even be a challenge.  Today's lunch was fabulous, under 10 minutes, and super nutritious!  I hope you give it a try!

Ingredients:
1 pita bread
2 Tbsp hummus (I used the Trader Joe's Greek Style with lemon & herbs--delicious)
1/4 cup baby cilantro (you can try basil, parsley, or baby lettuce--your choice!!)
2 Tbsp 2% cheddar
1 small tomato, thinly sliced
1 box of Green Giant's Immunity Blend Veggies

Fruit Smoothie
1 cup cherries (frozen)
1 banana
1 1/2 cups fresh limeade (I just juiced 2 limes and added water--no sugar)

Directions:
Prepare sandwich--heat bread, top with cheese on one side, spread hummus on opposite side.  Stack with herbs and tomatoes.  Serve (2 minutes)
Microwave your veggie bag--4 minutes

Meanwhile, throw your fruit in a blender and mix for 2 minutes.

Yep, really that simple and truly a tongue pleaser!

Do Scallops Scare You?

Scallops scared me for the longest time, until my best friend Kathie and her mom Maria taught me how to prepare them!  Now they are a mainstay in my freezer for those moments I am craving something quick, yet elegant!  Don't be afraid.  I have some tips to help you:

1. Keep a bag of frozen scallops (I love Trader Joe's brand)
2. Defrost under COLD RUNNING water (may take about 5 minutes), but please do NOT leave on the counter to defrost
3. Pat dry, really dry (this is KEY)
4. Get a pan hot over medium to medium-high heat 
5. Use a vegetable oil, not butter (yet), but don't put too much--just enough to coat the bottom of a pan
6. Don't crowd the pan or the oil will drop too much in temperature
7. Flip only once--be sure that the side is browned enough before you turn the scallop
8. Don't overcook, they are like shrimp and only take about 3-5 minutes to cook (Fast Food, huh?)
9. Remove the scallops once cooked and finish the pan off with a pat of butter to make the sauce glisten. Now you're ready!

Asian Inspired Scallop Salad

Serves 2

Ingredients:

12 scallops

1/4 cup flour

Salt & Pepper 

2-3 Tbsp oil

Baby Greens

Carrots, grated

Cucumber, diced or sliced

Asian Vinaigrette 

• 1/4 cup rice wine vinegar
• 1 Tbsp sesame oil
• 1 inch grated ginger
• 1 clove of garlic, crushed
• 1 tsp light soy sauce

Directions:

• Prepare your salad plates and whisk your vinaigrette ingredients together. 
• Follow above tips regarding scallop preparation. Pat dry and heat pan.  Season flour with salt & pepper. Toss scallops lightly with flour.  Add 1/2 of the scallops to the heated pan.  Flip in 3 minutes or once a brown crust forms on the bottom.  Once cooked, remove and place on paper towels and begin the next batch. When all are cooked, add in 1 tbsp of butter to pan.  Scrape up brown bits and then add in 2-3 Tbsp of vinaigrette mixture.  Return scallops to pan to toss in sauce.  Serve with salad greens. 
• Toss lettuce with remaining vinaigrette and serve!  

Perfect Grilled Cheese & Soup!

Grilled cheese sandwiches are pure comfort food! The rain is keeping me inside today, and I am craving comfort food. I am not willing to take too much time off to prepare lunch so I opt for a can of Campbell's Italian Wedding Soup and a grilled cheese sandwich. I get the Campbell's Select Harvest Italian Wedding Soup and toss in a handful of spinach to boost the vegetable content: http://www.campbellsoup.com/hearthealthy_hr.aspx To make the grilled cheese sandwich here are some of my tips:

1. Use a non-stick pan
2. Melt butter in the pan first, then add in your bread.
3. Top with cheese 
4. Butter the other side of bread and place on top of cheese
5. Cook at medium heat--if you cook on high the cheese won't melt before the bread toasts!
6. Don't smash down the bread.  Allow it to toast and melt before you flip it.
7. Flip only once.