3 Healthy Valentine’s Day Recipes and Movie Pairings for 2 on a Budget
The quickest way to a man’s (or woman’s) heart is through their stomach. I totally agree with this statement. Who doesn’t love love? And who doesn’t love a great meal, especially one that’s heart-healthy and doesn’t break the bank?
I have three different main entrees for you to choose from. The best part is that these recipes have fewer than 10 ingredients each, and they are probably ingredients you already have at home. To make it even easier for you I have paired them with a romantic film for a perfect Valentine’s evening with your honey.
1. Chicken Tagine and then “Casablanca”
A tagine is a Moroccan dish named after the cooking vessel it is prepared in. These are braised stews that contain meat, vegetables and a combination of spices. This one has a little bit more than five ingredients, but trust me it is worth it and still very simple to make.
2. Baked Flounder with Dill and Caper Cream with “Sleepless in Seattle”
Remember to add the dill towards the end of the preparation because the heat will diminish the flavor of this delicate herb.
3. Slow-Cooker Beef Pot Roast and “Sweet Home Alabama”
This wonderful comfort food meal pairs perfectly with my favorite garlic mashed potatoes with cauliflower and white beans. The leftovers are perfect for hot roast beef sandwiches on whole wheat bread the next day.
I recommend starting each meal with a side salad and a light dressing. For dessert you might want to try these delicious brownies with carrot and spinach.
What do you think of these ideas? What are you making for V-Day dinner?
Happy Valentine’s Day! Enjoy!
Recipes inspired from: Cooking Light
Photo Credit: hjw223
- 4 (2-3 ounce) skinless, boneless chicken thighs or breasts
- 1 ½ teaspoons salt-free Moroccan spice blend (such as The Spice Hunter)
- Pinch salt
- ¼ teaspoon black pepper
- 2 teaspoons olive oil
- 1 16-ounce can chickpeas (garbanzo beans), rinsed and drained
- 1 14.5-ounce can diced tomatoes with garlic and onion, undrained
- ¾ cup uncooked couscous
- Plain fat-free yogurt (optional)
- Chopped fresh mint (optional)
Sprinkle both sides of chicken evenly with spice blend, salt and pepper. Heat oil in a large nonstick skillet over medium-high heat; add chicken. Cook 2 to 3 minutes on each side or until browned. Add chickpeas and tomatoes; bring to a boil. Cover, reduce heat and simmer for 8 minutes or until chicken is done.
While chicken simmers, cook couscous according to package directions, omitting salt and fat. Serve chicken and vegetable mixture over couscous. Top with yogurt and mint, if desired.
- 1/8 teaspoon black pepper
- Dash of salt
- 2 6-ounce flounder fillets
- Cooking spray
- ½ tablespoon chopped fresh dill
- ¼ cup reduced-fat sour cream
- 1 tablespoons capers, drained
- 2 lemon wedges
Baked Flounder with Dill and Caper Cream with "Sleepless in Seattle"
Preheat oven to 425°.
Sprinkle pepper and salt evenly over fillets. Place fish on a foil-lined baking sheet coated with cooking spray. Bake for 10 minutes; sprinkle evenly with dill. Bake an additional 2 minutes or until fish flakes easily when tested with a fork or to your liking.
While fish bakes, combine sour cream and capers in a small bowl. Place fish on a serving plate. Squeeze 1 lemon wedge over each serving. Serve with caper cream.
- 1 8-ounce package presliced mushrooms
- 1 8-ounce container refrigerated prechopped green bell pepper
- Cooking spray
- ¼ cup plus 2 tablespoons ketchup
- ¼ cup water
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- Pinch of salt
- 1 pound boneless shoulder pot roast
Slow Cooker Beef Pot Roast and "Sweet Home Alabama"