Healthy romantic dinner recipes?

SCALLOPED OYSTERS





1 pt. oysters


4 tbsp. oyster liquid


2 tbsp. milk or cream


1/2 c. stale bread crumbs


1 c. cracker crumbs


1/2 c. melted butter


Salt


Pepper





Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking dish. Cover with oysters, and sprinkle with salt and pepper; add one half each of oyster liquid and cream. Repeat, and over top with remaining crumbs. Bake thirty minutes in hot oven. Never allow more than two layers of oysters for scalloped oysters: if three layers are used, the middle layer will be underdone, while others are properly cooked. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream





ASPARAGUS ALMONDINE





2 tbsp. butter


1/4 c. sliced almonds


1 (15 oz.) can asparagus spears (may use fresh, if desired)


1/2 c. coarsely shredded carrots, drained


1 tsp. chopped parsley





Melt butter in skillet. Add almonds and garlic. Cook over low heat 5 minutes, stirring occasionally. Push aside in pan. Add asparagus and carrot to other side. Cover, heat through. Remove vegetables to serving dish. Spoon almonds over asparagus. Garnish with parsley. 4 servings.


Preparation time, 3 minutes; cooking time, 7 minutes





CHOCOLATE CREAM CHEESE STRAWBERRIES





Two cartons of large strawberries


Bakers chocolate, semi-sweet (3 or 4 blocks)


1 pkg of non whipped cream cheese





Bring cream cheese to room temperature. Either overnight, or in the microwave.


Heat chocolate until completely melted. If regular baking chocolate, use a double boiler. Otherwise follow package directions.





With an egg beater or whisk, mix the chocolate into the room temperature cream cheese. When fully mixed, not lumpy, wisp it into a cake decorating bag.





Wash strawberries, slice each one in half and lay them out on a sheet of wax paper. Using the decorating bag, pipe small swirls on top of each strawberry.





For the final touch you may sprinkle some powdered sugar on top.





Refrigerate the strawberries prior to serving.








Healthy romantic dinner recipes?



Engagement Chicken





1 whole chicken (approx. 3 lb.)


2 medium lemons


Fresh lemon juice (1/2 cup)


Kosher or sea salt


Ground black pepper





Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.


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Buttermilk Mashed Potatoes





Kosher salt


3 pounds boiling potatoes, such as Yukon gold, peeled


1/2 cup milk


1/4 pound (1 stick) unsalted butter


3/4 to 1 cup buttermilk


1/2 teaspoon freshly ground black pepper





In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.





Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.





Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.





--Ina Garten


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Green Bean Bundles





2 (16 oz) cans whole green beans


8 slices of bacon, cut into halves I use the Center cut bacon


1 tsp. garlic powder, or to taste


1/4 cup melted butter


1/2 cup packed brown sugar





Preheat oven to 325 degrees.


Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.





Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.





Bake for 30 minutes or until bacon is cooked through.


Yield: 16 servings


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MOLTEN CHOCOLATE LAVA CAKES





½ C. butter, unsalted


4 oz. bittersweet chocolate


2 eggs


2 egg yolks


¼ C. sugar


2 Tbsp. all-purpose flour





Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side











Healthy romantic dinner recipes?
Prosciutto wrapped scallops:





1/4 cup chopped sun-dried tomatoes


2 tablespoons chopped fresh basil leaves


2 tablespoons chopped pitted black olives (about 10 olives)


1/4 cup extra-virgin olive oil


12 medium scallops


1/4 teaspoon salt


1/4 teaspoon freshly ground black pepper


12 slices prosciutto


2 cups arugula


1 1/2 tablespoons balsamic vinegar





Preheat the oven to 350 degrees F.


In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.





Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.





In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.





Recipe above courtesy Giada De Laurentiis





Serve this with grilled vegetables and a salad topped with warm grilled shrimp and goat cheese.









Quick Chicken Parmesan








4 Boneless Chicken Breasts, pounded flat


1 jar Spaghetti Sauce (I use Prego mushroom and garlic)


3 oz. Mozzarella Cheese, grated


2 cups Italian Bread Crumbs


2 oz. Parmesan Cheese


1/2 tsp garlic salt


1 egg, plus 1 tbs water, slightly beaten








Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.








Serving Suggestions:





I serve this with Fettuccini Alfredo and garlic bread.











Creamy Fettuccini Alfredo





1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed


¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)


½ cup margarine (I use I Can’t Believe It’s Not Butter Light)


½ cup milk or half and half (I use 1% or 2% low fat)


8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)








In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.


Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.





or











Chicken in Champagne Sauce





4 boneless chicken breasts


1 tsp thyme


1 tsp seasoned salt (Lawry’s)


1 tsp garlic salt or powder


6 tbs light margarine or butter


2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)


2 tsp flour (more if needed to thicken)


1 cup half and half or lowfat milk








Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings








Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.






vegetable casserole


Ingredients


2 cans of mixed vegetables


1 can of ';cream of'; soup (chicken, mushroom, broccoli, your favorite)


1 medium onion


1/3 cup mayonnaise


1 cup shredded cheddar cheese


topping


1 sleeve of ';ritz'; crackers


1 stick of melted butter





Directions


Combine veggies, soup, onion, mayo and cheese and place in a casserole dish


Combine crackers and butter and sprinkle over the top of the casserole


Bake on 350 degrees for about 40 minutes
get a friend and get some yummy foods


lay down on table naked


ask friend to put food on your body


surprise your boyfriend and have him eat off of you
stop by taco bell on the way home