Another Quick and Delicious Fix for 1

Tonight I got home at about 6 o'clock with a growling stomach and no energy to run to the store or even get take out. I put together this concoction with some essentials that I have laying around the house at all times..

Honey Mustard Chicken with Sauteed Spinach

- Spinach & Arugula blend (I have for sandwiches. Great peppery mix to add more flavor)

- Chopped Walnuts (Always keep on hand for baking and salads)

- Goat cheese (Great creamy mild cheese to add to all types of dishes)

- Honey Mustard (Another must have for daily sandwiches)

- Panko bread crumbs (Japanese style for a better crunch)

- Frozen chicken breast (A Costco necessity to always have)

Coat chicken breasts with honey mustard on both sides and then put a layer of bread crumbs over the mustard. Bake in oven at 375 degrees for about 30 minutes in greased pan. A great tip if cooking for 1... bake in toaster oven to use less energy. On the stove, saute spinach in dash of water and then add goat cheese crumbles and walnuts. If all of the water does no evaporate, drain before adding cheese and nuts. Serve with chicken and honey mustard to dip chicken. If you'd like a carbo fix, toast up some bread or bagel on the side. Bon Apetit!

Pair with fruity and slightly oaky chardonnay.. Santa Barbara Chardonnay is perfect!

Dinner for 1

Many times during the work week we are all very busy and don't have time to spend hours on a meal. Many times the significant other isn't home and you may not even feel like cooking. You resort to a drive by deli or some other form of fast food because you don't want to think about it. My husband Scott is now deployed for 3 months and I really don't want to end up in a rut eating out or making quick boring meals. I came up with this easy and delightful meal tonight to get the ball rolling on a healthy new year. The best part... only a few ingredients needed and 2 pans total.

Coconut Lime Shrimp, Asparagus, and Rice
- Uncooked shrimp - 1/4 to 1/2 lb depending on hunger level
- 8 asparagus spears, ends cut, then chopped in half
- 1 cup dry rice
- Olive oil, vegetable oil, or whatever on hand to coat pan
- Light coconut milk
- 1 lime
- Salt and pepper
- Chopped green onion or cilantro if you have it

Prepare 1 cup dry white rice and 2 cups water in pan. Simmer until ready. Zest the lime and set aside. In a small bowl, squeeze half the lime and salt and pepper shrimp. Add 1/2 cup coconut milk. Set aside. Saute asparagus in pan with salt and pepper. Cover when finished to keep warm. Saute shrimp until pink with the juices. When rice is finished, add a few tbsp of coconut milk, lime zest, and other half of lime juice. Garnish with cilantro or green onion. Takes 20 minutes tops.