5 Easy Valentine's Day Meal Ideas
Plan a romantic night with these 5 easy Valentine’s Day meal ideas. Cooking for your woman for Valentine's Day is not only cheaper, but it might score you more points. These are simple recipes that even men that are lacking should be able to tackle these meal ideas.
- 1 Tbsp. butter
- 1/4 cup chopped onions
- 1-1/2 cups milk
- 1 pkg. (8 oz.) cream cheese, cubed
- 1-1/2 cups chopped cooked lobster (You can find pre-cooked lobster in the freezer section of most grocery stores.)
- 2 Tbsp. dry sherry1/4 tsp. salt
- In a sauce pan, melt the butter. Add the onions and cook until tender. This will take about five minutes.
- Stir in milk and cream cheese. Cook for another five minutes or until the cream cheese is melted. You will need to stir to keep the bottom from burning.
- Add the rest of the ingredients. Heat until it is heated through. Remember to stir during this time.
Pepper, Mushroom and Eggplant Salad
- 1 green pepper and red pepper
- 1 yellow pepper
- 8 oz. portobello mushroom caps
- 6 eggplant slices (1/4-inch thick)
- 1 cup balsamic vinaigrette dressing, divided
- Quarter the peppers.
- Place vegetables on a rack in a broiler pan. The rack should be two to three inches from the heat.
- Brush the vegetables with 1/2 cup dressing. If you do not have a brush, you can use a paper towel.
- Broil the vegetables for six to eight minutes or until tender. While they are cooking, turn them to keep them from burning and brush with the remaining dressing (Reserve ¼ cup of the dressing.).
- Slice the mushrooms and toss with the vegetables. Mix in the remaining dressing.
Asparagus and Shrimp with Penne Pasta
- 1 bunch (1 lb.) asparagus spears, cut into 1-inch pieces
- 1/2 cup prepared garlic & herb dressing mix, divided
- 1 lb. cleaned medium shrimp
- 1 large red pepper, cut into thin strips
- 2 cups penne pasta or ziti pasta, uncooked
- 4 oz. Feta Cheese
- Cook pasta according to the directions on the package. Be sure not to overcook.
- In one tbsp of the dressing, cook the asparagus in a large nonstick skillet. Cook for about three minutes over medium heat. Be sure to stir to prevent sticking.
- Add shrimp and red pepper. Now cover the skillet. Allow the food to cook for about five minutes. Shrimp should be pink and vegetables crisp-tender.
- Drain pasta and place in a large serving bowl. Mix in the remaining dressing, asparagus mixture and cheese.
Beef Tenderloins with Red Wine Sauce
- 1/2 tsp. coarse ground black pepper
- 2 beef tenderloin steaks (4 oz. each), 1-inch thick
- 1 Tbsp. oil
- 1/4 cup chopped onion
- 1/4 cup A.1. Original Steak Sauce
- 1/4 cup dry red wine
- 1 tsp. dried marjoram leaves, crushed
- Sprinkle the steaks with pepper on both sides. Press the pepper into the meat so that it doesn’t come off during cooking.
- Cook steak in hot oil. Do this for about five minutes on each side or until cooked through (or to your preferred doneness) over medium heat.
- Remove steaks. Reserve the dripping in the skillet.
- Add onion to the drippings. Cook over medium heat for three to four minutes or until tender.
- Next, add other ingredients. Make sure to mix well. Bring to a boil.
- Reduce the heat. Simmer the sauce until thickened for about two minutes. Serve over the steaks.
Asian Pecan, Shrimp and Rice Salad
- 3 cups cooked rice
- 1 lb medium shrimp, cleaned, cooked
- 1/2 cup pecan halves, toasted, chopped
- 1/2 cup sliced green onions
- 1/4 cup teriyaki sauce
- 2 Tbsp oil
- Mix the rice, shrimp and onions in a large bowl.
- Combine the teriyaki sauce and oil together. Use a whisk to blend.
- Add the sauce to the rice mixture. Combine well.
- Refrigerate for an hour. Be sure to cover.