Making a healthy but romantic dinner for two?!
Making a healthy but romantic dinner for two?
any suggestions for making a healthy but romantic dinner for two people?
Answers:
Start with a nice spinach or arugula salad...with just oil and vinegar or a lite dressing.
A nice bowl of pasta with a fresh tomato sauce is always nice.
Or grilled fish or chicken is perfect, sided with some roasted asparagus or broccoli!
If you want to do dessert, just do a bowl of fresh berries or melon...very refreshing and not too heavy!
Oh, and a bottle of red wine and some candles, of course!!
Candles. greek salad.,seafood pasta, Fruit plate .wine
any grilled meat (incl. fish) with any of thses sides:
grilled veggies
baked potatoes
onion soup
buttermilk squash soup
pasta with mixed veggies (w/wo sauce) and sprinkled cheese
couscous
dessert:
fruit kebobs
jello
pudding
Hope this helps!
take a pork tenderloin, about a pound, slice down the middle place cream cheese rosemary thyme garlic inbowl mix, put inside, roast about 35 min at 350. take baby potatoes rub in olive oil mix whatever herbs u like and a nice salad and bottle of wine! instant romance
Grilled Raspberry Chicken
? 6 boneless, skinless chicken breasts
? 1/2 cup frozen raspberries, thawed
? 1 cup raspberry vinaigrette
? 1/4 cup raspberry vodka (optional)
? 1/4 cup finely chopped mint leaves (optional)
? Fresh mint sprigs, for garnish (optional)
? Fresh raspberries, for garnish (optional)
Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
Serve with steamed asparagus and roasted potatoes.
Grilled shrimp is healthy and oh so good!
Grilled chicken breast, rice, and carrots.
just keep everything in small portions and light. salad, entree with a small portion of meat and veggies (like a veggie mix or homemade mashed potatoes is ok); a good dessert might be a homemade fruit salad. you can also see what your date prefers and work around that. pumpernickel or rye bread on the side would be a nice touch. enjoy!
Cracked crab and prawns with dipping sauce
Lettuce salad with shaved parmesan and a light vinagrette
Warm sourdough bread with butter
Lots of white wine
Fresh strawberries to dip in light sour cream and brown sugar
1 inch thick tuna steak (fresh if you can get it) marinade in a good Italian dressing. Roll in Sesame seed and cook in covered dish until the meat is light pink. Remove the cover and brown lightly...Do not cook too much it will get dry, even with the marinade. Garnish with shaved carrots and radish for color.
Serve with dark green vegetable (broccoli, asparagus spears, & etc.) and a small fruit and spinach salad with rasperry vinegarette dressing.
For desert, you can serve mellon balls or sherbet. Always top off a seafood dinner with a nice dinner wine to your preference (wineries have taste testing so you can make sure you like the one you have).
Well, i have never really made anything totally healthy for my BF before, so i think you could make some steak on a grill(steak is high in iron and fire grilling eliminates the need for any greasy lubricants if frying). and you could make baked potatoes ( avoid putting salt an butter, we already consume way too much salt and butter is kind of fattening)
if you are veg. then i dont really know what to say except that i hope i didnt just insult you! :)
Good Luck!!!
Kelly Marie
Appetizer: Toasted Ravioli
2 eggs
Splash of milk or half-and-half
Salt and pepper
1 1/2 cups Italian bread crumbs, eyeball it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Handful flat-leaf parsley, chopped
12 large fresh spinach and cheese ravioli, about 3/4 pound
5 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
Pinch red pepper flakes
2 roasted red peppers, drained
1 (14-ounce) can crushed tomatoes
Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
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Main Course:
Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus
3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well)
Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons
Salt
4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 pound total
4 teaspoons coarse black pepper, a rounded palm full
2 tablespoons butter
6 white mushroom caps, very thinly sliced
1/4 cup cognac or brandy, eyeball it
3/4 cup cream, eyeball it
Chopped parsley leaves or chives, for garnish
Preheat oven to 425 degrees F.
Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green.
Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes.
Spoon sauce over meat and serve with asparagus alongside.
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Dessert: Wine Poached Peaches with Ice Cream
3 cups red wine
1 cup sugar
1 cinnamon stick
2 whole cloves
2 to 3 whole peppercorns
1 or 2 strips lemon rind
2 large peaches, halved and pitted
1 pint vanilla bean ice cream
Whipped cream, in canister
Freshly grated nutmeg, to garnish
Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.