This Valentine’s Day, think outside the box and treat your sweetie to a homemade dinner. We put together some of our favourite recipes, featuring decadent ingredients like goat cheese, high-quality seafood like fresh scallops, and classic favourites like white pizza.
Mix and match any of these recipes to create a three-course meal or whip up several to dine tapas-style. And for dessert? Treat yourself to a couple pieces of dark chocolate, or an easy chocolate yogurt mousse and berries. When you’re ready to eat, light a couple candles, dress up the table with fresh linens, and enjoy!
NUT-CRUSTED WHITE FISH WITH ROASTED POTATO WEDGES & BROCCOLI
Makes 2 servings
Prep: 10 min Cook Time: 20 min
Ingredients
- 115 g white fish fillet (such as tilapia)
- Cooking spray
- 4 Tbsp finely chopped pecans
- 2 small potatoes, cut into 12 thin wedges
- 2 tsp olive oil
- 4 cups broccoli florets
- Salt and pepper, to taste
Preparation
Preheat oven to 400°F. Mist fish with cooking spray and pat pecans onto fish. Place on foil and fold into two packets. Toss potatoes and broccoli in oil and place on a baking sheet. Bake fish packets, potatoes, and broccoli for 20 minutes until fish is 145°F and broccoli and potatoes are tender. Season with salt and pepper.
Nutrition Information Per Serving (serving size = 1/2 recipe)
Calories: 207; Total fat: 9 g; Saturated fat: 1 g; Sodium: 63 mg; Cholesterol: 29 mg; Total carbohydrates: 19 g; Fibre: 6 g; Sugars: 3 g; Protein: 23 g; Potassium: 836 mg
SEARED SCALLOPS WITH PESTO PASTA & ASPARAGUS
Makes 2 servings
Prep: 8 min Cook Time: 20 min
Ingredients
- 4 tsp olive oil
- 2 clove garlic, minced
- 8 large sea scallops (about 225 g)
- Salt and pepper, to taste
- 55 g dry whole wheat angel hair pasta
- 2 Tbsp prepared pesto
- 16 asparagus spears, steamed
- 2 Tbsp grated Parmesan cheese
Preparation
In a skillet over medium-high heat, cook scallops in olive oil and garlic until golden, about 2-3 minutes on each side. Season with salt and pepper. Prepare pasta according to package directions, drain, and toss with pesto. Serve with steamed asparagus topped with Parmesan.
Nutrition Information Per Serving (serving size = 1/2 recipe)
Calories: 400; Total fat: 18 g; Saturated fat: 3 g; Sodium: 414 mg; Cholesterol: 45 mg; Total carbohydrates: 29 g; Fibre: 3 g; Sugars: 0 g; Protein: 29 g; Potassium: 382 mg
WHITE PIZZA WITH ARUGULA
Makes 2 servings
Prep: 6 min Cook Time: 12 min
Ingredients
- ½ cup part-skim ricotta cheese
- 2 whole-grain pitas
- 2½ cups arugula
- 1 tomato, sliced
- ½ cup shredded parmesan cheese
- 1 tsp dried oregano
- Crushed red pepper flakes, optional or to taste
Preparation
Preheat oven to 350°F. Spread ricotta on pitas and top with arugula, tomato, Parmesan, and oregano. Bake for 12 minutes until the pita is crisp and sprinkle on red pepper flakes.
Nutrition Information Per Serving (serving size = 1 pita with 1/2 toppings)
Calories: 359; Total fat: 12 g; Saturated fat: 6 g; Sodium: 524 mg; Cholesterol: 34 mg; Total carbohydrates: 38 g; Fibre: 5 g; Sugars: 1 g; Protein: 26 g; Potassium: 338 mg
GRILLED EGGPLANT-PORTOBELLO & GOAT CHEESE FLATBREAD
Makes 2 servings
Prep: 10 min Cook Time: 15 min
Ingredients
- 2 cups chopped eggplant
- 2 cups chopped portobello mushrooms
- 2 tsp olive oil
- 2 small whole-grain flatbreads
- 115 g goat cheese
Preparation
Brush eggplant and mushrooms with olive oil and cook in a grill pan for about 8 minutes, until tender. Bake flatbread for 7 minutes in a 350°F oven. Spread goat cheese on the flatbread, and top with eggplant and mushrooms.
Nutrition Information Per Serving (serving size = 1 flatbread with 1/2 toppings)
Calories: 398; Total fat: 18 g; Saturated fat: 9 g; Sodium: 309 mg; Cholesterol: 26 mg; Total carbohydrates: 39 g; Fibre: 7 g; Sugars: 4 g; Protein: 24 g; Potassium: 413 mg
ROASTED ASPARAGUS SPEARS
Makes 2 servings
Prep: 6 min Cook Time: 12-15 min
Ingredients
- 12 asparagus spears
- 2 tsp olive oil
- Salt and pepper, to taste
- 1 lemon, juiced
Preparation
Preheat oven to 425°F. Toss asparagus spears with olive oil, then arrange onto a baking sheet in a single layer. Bake until tender, 12 to 15 minutes. Sprinkle with lemon juice, salt and pepper, and serve.
Nutrition Information Per Serving (serving size = 6 spears)
Calories: 65; Total fat: 5 g; Saturated fat: 0 g; Sodium: 2 mg; Cholesterol: 0 mg; Total carbohydrates: 5 g; Fibre: 3 g; Sugars: 2 g; Protein: 2 g; Potassium: 262 mg
CHOCOLATE YOGURT MOUSSE & BERRIES
Makes 2 servings
Prep: 5 min
Ingredients
- 2 (150 ml) container low-fat plain Greek yogurt
- 4 tsp unsweetened cocoa powder
- 4 tsp honey
- 1/2 cup berries
Preparation
Combine yogurt, cocoa powder, and honey. Serve with berries
Nutrition Information Per Serving (serving size = 150 ml yogurt with 1/2 toppings)
Calories: 178; Total fat: 4 g; Saturated fat: 2 g; Sodium: 89 mg; Cholesterol: 22 mg; Total carbohydrates: 25 g; Fibre: 3 g; Sugars: 17 g; Protein: 15 g; Potassium: 109 mg