Valentines Day Dinner for two
Valentines Day Dinner for Two
I have found that most of my girlfriends enjoy cooking a romantic dinner for their significant other on this special day, rather than going out for a big heavy meal while fighting the crowds and reservations. Keep the romance at home with a valentines day dinner for two. Make your valentine a healthy, sexy, delicious meal that will satisfy you both. After all, the way to a man’s heart is through his stomach!
Grilled Lobster Tail
2 (5-oz) lobster tails
Olive oil
Kosher salt
Lemon wedges, for garnish
4 metal skewers
1/4 stick light, Smart Balance Butter
2 tbsp chives
1 tsp minced garlic
salt and pepper to taste
Preheat your grill to direct medium-high heat.
In a small bowl blend butter, chives, minced garlic, and black pepper with a spatula. Mix together. Cover and put into fridge.
Using kitchen scissors, cut the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail is straight. Brush the tails with olive oil and season with salt and pepper.
Place lobsters cut side down over medium high heat about 5 minutes on grill, (shells are bright colored). Pull butter mixture out of fridge and turn the tails over and spoon a tablespoon of butter onto the lobster meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
Pasta a la vodka
2 cups marinara sauce (I like Classico, tomato basil)
1 medium onion, chopped
4 basil leaves
1/2 cup vodka
1/4 cup heavy cream, (fat free)
2 Tbsp fat free cream cheese (can also use marscapone cheese-which adds a few more calories and is a little richer)
1/4 cup parmesan cheese, finely grated
2 servings whole wheat penne pasta (approx 1 cups dry)
Put marinara sauce, onion, and basil into food processor. Blend until the onions are completely chopped. Simmer tomato sauce and vodka in a large skillet on low heat until it reduces a little. (about 15 minutes) Stir in the cream to the mixture. Simmer over low heat and stir in the cheeses until it is melted and blended.
Cook pasta in a large pot of boiling water until al dente (about 8 minutes). Drain the pasta and put it into the large skillet with the sauce. Toss to coat.
Roasted Asparagus
1 bunch of asparagus
Kosher salt, to taste
1 Tbsp garlic powder
1 tsp olive oil
Wash and cut asparagus. Put into large ziploc bag and toss with olive oil, and garlic powder. Put the asparagus onto a baking sheet (sprayed with Pam) and broil for about 8 minutes or until they start to turn brown on top. Sprinkle with kosher salt.
Coconut Chocolate mini Bundt cakes (recipe by Shape Magazine)
Cooking spray
3/4 cup sifted cake flour
1/3 cup unsweetened cocoa powder
1/2 cup plus 2 tablespoons sugar
1 t baking soda
1/4 t salt
2 egg yolks
1/3 cup cold water
2 T vegetable oil
4 egg whites, at room temperature
1/3 cup bittersweet chocolate chips
1/4 t cream of Tartar
2 T butter
1 T shredded sweetened coconut, toasted
Preheat oven to 350°F.
Lightly spray mini Bundt cake molds with cooking spray. In a bowl, combine flour, cocoa, sugar, baking soda, and salt.
In a separate bowl, whisk egg yolks, water, and oil until well blended. Whisk in about one-third of the flour mixture and stir until just combined. Add another third of the flour mixture and whisk again. Add remaining mixture and whisk until just combined.
In a large clean bowl, beat egg whites with an electric mixer on high speed until foamy. Add cream of tartar and beat on high speed until stiff peaks form. Stir a quarter of the egg whites into batter. Gently fold remaining egg whites into batter until just blended and no white streaks are visible.
Evenly divide batter into prepared Bundt cake molds. Bake for 25 to 30 minutes or until a skewer inserted into center comes out clean. Set mold on rack to cool for about 10 minutes. Using a small metal spatula, gently loosen edge of cakes. Turn cakes onto rack and cool completely.
In a small saucepan, heat the chocolate chips and butter over medium-low, stirring frequently, for about 1 to 2 minutes or until just melted and mixture is smooth. Remove pan from heat. Drizzle about 2 teaspoons on each coconut-chocolate mini Bundt cake. Sprinkle about ½ teaspoon coconut on each cake.
Approximately 325 calories for each cake
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