Here’s the scene. We either eat alone most of the time or the hubby (or roommate, kids, etc.) are gone for the evening and we’re now dining solo. It’s not those dinners in the nice restaurant that get us lost in a sea of unhealthy; it’s those times when I fix a meal for “just me” and no one is watching that I fall into the great abyss of bad food.

Here was a recent evening…My loving husband was out of town. The weather was a typical Midwestern spring evening (39 degrees, gray, raining, icky). At least my favorite design show was on that channel that makes us all want to throw out our furniture and remodel our homes. What to eat? My first instinct was to pop a bag of microwave popcorn. Of course, that would probably lead to chocolate, and then perhaps more popcorn with chocolate on top. There goes the healthy eating plan for today.

But wait! I’m worth more than that. I deserve something better; I DESERVE something fantastic. But…not too complicated. In the refrigerator was a large package of chicken thighs, some kale and a small bag of baby bok choy that I had been meaning to try. Admittedly, my kitchen cupboards have some rather interesting items that get picked up by traveling or from gifting.

The chicken thighs got a brush of Blood Orange olive oil from the Olive Mill in Queen Creek, AZ., and a sprinkling of Ginger Citrus spice blend from Victoria Gourmet. Onto a baking sheet and into the oven for 45 minutes at 350 degrees. There were lots of pieces. Good! Chicken for another day. No fancy oil or seasonings at your house? Just use a good olive oil and some kosher salt, pepper, maybe a little garlic powder, lemon pepper; be creative. Do not start the rest of the meal until the chicken is done. It’s good to let roasted meats rest for 10 or 15 minutes after cooking. Remove the skin before eating.

Chop that kale into little pieces and put it in a small mixing bowl. Get out one of those little custard cups and that wire whisk Santa put in your stocking one year. Put one teaspoon of olive oil and one teaspoon of balsamic vinegar in the cup, add a sprinkling of kosher salt, a grind of fresh pepper and a teaspoon of honey. Whisk it up and pour it over the kale. Use a skinny spatula to get all the dressing. Mix up the salad and put it in a nice salad bowl. Add some almond slivers and some fresh blueberries or sliced strawberries.

Ahh! Baby Bok Choy! It’s my new veggie love. Rinse those babies in cold water, towel dry and cut in half down the middle. I had 6 of them. 4 would have been plenty, but hey, it’s a vegetable! In a non-stick sauté pan, heat one teaspoon of olive oil over medium heat. Mince up some fresh garlic (and a shallot if you have one). When oil is hot, add garlic and shallot. Toss bok choy in pan to coat. Add some kosher salt and pepper. Cook about three minutes, until bok choy gets slightly browned. Cover the pan with a lid and cook about two more minutes, until bok choy starts to get tender. Done!

Get out a pretty dinner plate. Use nice silverware. Find a napkin. Turn on the fireplace, set the channel to your favorite show or movie. Plate one piece of chicken and the bok choy. Pour a glass of wine. Have a lovely evening. You deserve it!