Certified personal trainer and nutritionist, Sara Gerbracht, stopped by to provide simple, healthy recipes that are ideal when cooking for one person.

Strawberry Chicken Salad

1 chicken breast
1 apple, sliced
3 strawberries, sliced
12 almonds, chopped
2 cups of spinach
1 cup of iceberg lettuce

Instructions:

1. Heat skillet to medium high heat.
2. Spray pan with nonstick spray. Cut chicken into cubes. Add chicken to pan and cook chicken until no longer pink on the inside.
3. Assemble salad with lettuce first, then chicken, then apples, and strawberries. Top with fresh ground pepper.

Stuffed Zucchini

2 large zucchini, sliced lengthwise with middle scooped out and reserved
2 cups of lean ground turkey
1/2 cup of chopped sweet peppers
1/4 cup of fat free shredded mozzarella cheese

Instructions:

1. Brown the turkey, peppers, and the middle part of the zucchini that was scooped out in a skillet over medium heat. Leave “boats” on a sprayed sheet pan.
2. Spoon mixture into each zucchini boat and bake at 400 degrees for 30 mins. If zucchini is not done, return to oven and check after 10 more minutes.
3. Remove boats, sprinkle mozzarella cheese, and return to oven. Turn heat off. Cheese will melt 3-5 minutes.

Blueberry Quesadilla

1 Ezekiel Sprouted tortilla
Cinnamon
4 TBS. fat-free cream cheese spread
1/2 cup of blueberries

Instructions:

1. Heat a nonstick skillet over medium-high heat.
2. While it’s warming, spread fat-free cream cheese on the tortilla, then sprinkle with cinnamon, and top with blueberries.
3. Fold the tortilla in half and cook the quesadilla on each side until the tortilla crips and the blueberries are melted.
4. Remove from skillet and cut into four pieces