https://www.brodo.com/Here is a super easy - and delicious - dinner for one on this cold night! I started making bone broth from the brodo cookbook (marco canora) - and it great- but lots of bones to lug home, VERY greasy - lots of work- and not all of us want meat! Enter mushroom broth- this is fabulous...and so easy - once all the veggies are in the pot it cooks itself and NO GREASE! Sip it,freeze it, use it for other recipes.
So- tonight - reconstitute some rice noodles and drain, saute sliced shitakes and scallions till soft, add 1-2 cups mushroom broth and a coupe of handfuls of baby spinach. If you likehot- drizzle with chili oil! So good! And easy cleanup- what else do you need for dinner for one?

Here is a great recipe- from the Blue Zones Solution book! It is a great recipe that serves a crowd - great with a healthyish pizza - but also keeps so can serve as a base for a great lunch - by itself or add some tuna, beans, or grilled chicken!

Here is a great- and easy - way to cook skinless, boneless chicken breasts (or thighs) - cook once and then you will have them ready for the week! Use 4-6 oz pieces for single servings. Preheat the oven to 350. Clean and rinse chicken and then rub all over with seasoning of choice - try sea salt, black pepper, lemon pepper, oregano, thyme - or whatever appeals to you! Heat an oven-proof fry pan and add a Tbs of olive oil. When hot place chicken in pan just long enough to turn the edges a golden brown, flip over, and place in oven to finish the cooking. 8-12 minutes for breasts, 15-20 for thighs. If your pan is not oven-proof- switch to a baking sheet. Chicken is done when firm to the touch, and when cut juice is clear! If not eating right away, let cool, wrap in store in fridge up to 5 days.