7 Date Night Dinners That Are Also Healthy

1. Easy Italian Chicken Skillet

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Ready to go in about 30 minutes, and since it all cooks in one pan, cleanup is a breeze. (This version serves four — but you could easily halve it.) Recipe here.

2. Vegetable Stir-Fry

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Served over brown rice and topped with an easy sauce of soy sauce, honey, and lime. Recipe here.

3. Shakshuka for Two

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Whoever said eggs were only for breakfast hasn’t tried shakshuka yet. Recipe here.

4. 15-Minute Beef with Broccoli

 

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Cheaper than delivery and makes enough for leftovers. Recipe here.

5. Garlic-Lime Chicken Tenders & Quinoa

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Not a quinoa fan? You could serve the chicken over rice, or piled into tortillas and topped with avocado. Recipe here.

6. Mediterranean Baked Sweet Potatoes

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Finished off with protein-packed chickpeas, chopped tomatoes, and a creamy garlic and herb sauce. Recipe here.

7. Sheet Pan Salmon with Crispy Kale

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The trick to making evenly-cooked, extra flavorful fish in the oven is seasoning the fish right off the bat, then drying it with a paper towel to draw out excess moisture. More on that, plus the recipe here.

 

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Chocolate Crepe Cake

 Here’s a video showing you how to make it:

 

INGREDIENTS

For the crepes:
6 tablespoons (100 grams) butter
3 cups (675 milliliters) milk
6 eggs
1½ cups (210 grams) flour
⅔ cup (80 grams) cocoa powder
7 tablespoons (105 grams) sugar
4 cups (1 liter) whipped cream

For the ganache:
1 cup (225 milliliters) heavy cream
4 tablespoons (200 grams) sugar
6 ounces (170 grams) chocolate
1 tablespoon (15 grams) butter

¼ cup (40 grams) powdered sugar, optional for topping

PREPARATION

1. Make the crepes by warming melting the butter and allowing it to brown slightly. Set aside.

2. In the same pot, warm the milk. Remove from heat.

3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs, then gradually mix in butter and warm milk. Chill.

4. On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes.

5. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.

6. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool, and spread over the crepe cake.

7. Top with sifted powdered sugar (optional).

8. Enjoy!

Cheesy Bacon Monkey Bread

 Here’s a video showing you how to make it:

 

INGREDIENTS

7 strips bacon
2 cups cheddar cheese, shredded
2 cups mozzarella, shredded
3 10.2-ounce cans flaky biscuits
1¼ cup butter, melted
2 cloves of garlic, crushed
2 teaspoons dried Italian herbs
Minced parsley (optional)

PREPARATION

1. Preheat oven to 350°F/180°C.

2. Crisp bacon over medium heat. Allow it to cool, then crumble.

3. Generously grease a large bundt pan with cooking spray.

4. In a bowl, mix both kinds of cheese.

5. Cut each biscuit into four pieces. Flatten each piece in the palm of your hand and add a pinch of the mixed cheeses and crumbled bacon.

6. Gather the edges and pinch the biscuit into a ball.

7. In a small bowl, mix melted butter, Italian herbs, and garlic.

8. Drop the biscuit pieces in the butter mixture and place in the bundt pan.

9. Bake 30-35 minutes or until golden-brown. (Be careful – the butter may begin to smoke toward the end of the bake time. If it begins to smoke, remove from the oven.)

10. Let stand for five minutes, then place a heatproof plate on top of the pan. Using a pot holder, flip the pan and plate over and invert onto your serving plate. Be careful as the pan will still be hot.

11. Sprinkle with parsley.

12. Pull apart to serve and enjoy!

Sleeping Rice Bear With An Egg Blanket

This Sleeping Rice Bear With An Egg Blanket Is The Cutest Thing You’ll Ever Eat!

Here’s a video showing you how it’s made:

 

 

INGREDIENTS

1 tablespoon sesame oil
3 cloves garlic, minced
3 tablespoons soy sauce
3 cups cooked short-grain rice
2 eggs
½ teaspoon salt
1 slice cheese
1 sheet roasted seaweed

PREPARATION

1. Cook the garlic in the sesame oil until garlic starts to brown slightly.

2. Add the soy sauce and rice, mixing until the rice is evenly coated. Set aside.

3. Beat the eggs with the salt in a medium bowl.

4. Pour the egg mixture into a nonstick pan over low heat, and swirl the egg around the pan into a perfect circle.

5. Cook on low heat until the egg is cooked through, then remove from heat.

6. Mold the rice into 2 large oval shapes, the larger one for the body and smaller one for the head.

7. Make the arms and legs by molding the rice into 4 small cylinder shapes.

8. Make the ears by forming small half circles with the rice.

9. Cut 2 circles from the cheese using a bottle cap.

10. Slice one of the circles in half. These will be the ears, and the full circle will be the nose.

11. Using scissors, cut 2 extremely short and thin strips from the seaweed for the eyes. Cut a small triangle for the nose.

12. Slice a 1½-inch strip from the large egg circle, and roll that up for the pillow.

13. To assemble, place the pillow on the edge of the plate, and plate the head on top at an angle.

14. Place the body next to the head, followed by the 4 arms and legs.

15. Place the two rice ears on the bear, then the two cheese ears on the rice ears.

16. Place the cheese nose farther down on the face, then place the seaweed triangle in the middle of that.

17. Carefully place the two “eyes” next to the nose.

18. Lay the egg blanket over the sleeping bear, making sure to tuck him in afterwards!

19. Say goodnight to the little bear, or eat it if you’re a monster.

Tortilla Dessert Cups

 Here’s a video showing you how to make them:

 

INGREDIENTS

For the tortilla cups:
3 10-inch flour tortillas
2 tablespoons butter, melted
¼ cup sugar
1 tablespoon cinnamon

For the whipped cream:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

For topping:
Fresh fruit

PREPARATION

1. Preheat oven to 375˚F/190˚C.

2. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces.

3. Place two pieces in each cup of a muffin tin and push down so that it creates a cup shape.

4. Bake for 13-15 minutes or until crisp.

5. In a bowl, mix together heavy cream, vanilla extract, and sugar.

6. Assemble the cups by placing a spoonful of whipped cream in the toasted cup.

7. Top with fresh fruits of your choice.

8. Enjoy!

Easy Chicken Alfredo Penne

Here’s a video that shows you how to make it:

 

INGREDIENTS

Servings: 6

1½ pounds (700 grams) chicken breast, cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 ounces (450 grams) penne pasta, cooked
¼ cup parsley
¼ cup parmesan, shredded

Sauce
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon oregano
½ teaspoon basil
1/2 cup parmesan, shredded
½ teaspoon salt
½ teaspoon pepper

PREPARATION

1. In a pan over medium-high heat, melt butter, then add the chicken breast.
2. Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
3. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
4. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
5. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
6. Season with salt, pepper, oregano, and basil, and stir well to incorporate.
7. Add parmesan cheese and stir until melted.
8. Pour the sauce over cooked penne pasta, add the chicken and mix well.
9. Add parsley and extra parmesan, and mix again.
10. Enjoy!