Valentine's day is all about indulgence and love. Why not indulge in the things you love? So I've been searching for recipes for Vday because I really want to make it special. Here are a couple things I found...expect more recipes because I haven't settled on what I am going to make but I think Im off to a great start! Let me know what you think!
Guacamole-Stuffed Eggs
6 large eggs
1/2 cup(s) Quick Quacamole
Kosher salt and cracked bell pepper
Quick Quacamole
3 (about 3 cups) avocados, diced
1 cup(s) Salsa (see below)
1 tablespoon(s) lemon juice
1/4 teaspoon(s) salt
Salsa:
4 cup(s) diced tomatoes (5-6 medium)
3/4 cup(s) finely diced red onion ( about 1 small)
1/4 cup(s) red-wine vinegar
1 1/2 jalapeño peppers, seeded and minced
1/2 cup(s) chopped fresh cilantro
1/2 teaspoon(s) salt
cayenne pepper, to taste
3/4 cup(s) finely diced red onion ( about 1 small)
1/4 cup(s) red-wine vinegar
1 1/2 jalapeño peppers, seeded and minced
1/2 cup(s) chopped fresh cilantro
1/2 teaspoon(s) salt
cayenne pepper, to taste
Directions
Using a potato masher, mash diced avocados in a medium bowl, leaving them a little chunky. Add salsa, lemon juice, and salt; stir to combine.
Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water, and run a constant stream of cold water over the eggs until completely cooled.
Cut each egg in half; remove and discard yolks. Fill each half with 2 teaspoons guacamole. Sprinkle with salt and pepper.
INGREDIENTS
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
Per serving: 275 calories; 15 g fat ( 5 g sat , 7 g mono ); 84 mg cholesterol; 5 g carbohydrates; 25 g protein;1 g fiber; 373 mg sodium; 370 mg potassium.
Using a potato masher, mash diced avocados in a medium bowl, leaving them a little chunky. Add salsa, lemon juice, and salt; stir to combine.
Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water, and run a constant stream of cold water over the eggs until completely cooled.
Cut each egg in half; remove and discard yolks. Fill each half with 2 teaspoons guacamole. Sprinkle with salt and pepper.
Chicken Breasts with Mushroom Cream Sauce
INGREDIENTS
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
PREPARATION
Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
NUTRITION
Per serving: 275 calories; 15 g fat ( 5 g sat , 7 g mono ); 84 mg cholesterol; 5 g carbohydrates; 25 g protein;1 g fiber; 373 mg sodium; 370 mg potassium.
Raspberry-Chocolate Chip Frozen Yogurt
INGREDIENTS
3 cups fresh or frozen (not thawed) raspberries
2 cups low-fat plain yogurt
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips, preferably mini
3 cups fresh or frozen (not thawed) raspberries
2 cups low-fat plain yogurt
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup chocolate chips, preferably mini
PREPARATION
Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.
Transfer the mixture to an ice cream maker (or see “No Ice Cream Maker?” below). Freeze according to manufacturer’s directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve. No Ice Cream Maker? Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover and freeze until ready to serve.
Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.
Transfer the mixture to an ice cream maker (or see “No Ice Cream Maker?” below). Freeze according to manufacturer’s directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve. No Ice Cream Maker? Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover and freeze until ready to serve.
TIPS & NOTES
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let stand at room temperature for about 30 minutes before serving.
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let stand at room temperature for about 30 minutes before serving.
NUTRITION
Per serving: 147 calories; 4 g fat ( 2 g sat , 1 g mono ); 4 mg cholesterol; 25 g carbohydrates; 4 g protein; 4 g fiber; 45 mg sodium; 253 mg potassium.
Per serving: 147 calories; 4 g fat ( 2 g sat , 1 g mono ); 4 mg cholesterol; 25 g carbohydrates; 4 g protein; 4 g fiber; 45 mg sodium; 253 mg potassium.
