1. Garlic Butter Shrimp Pasta
Ingredients:
- 8 ounces of spaghetti
- 1 pound of shrimp, peeled and deveined
- 4 tablespoons of butter
- 4 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of chopped parsley
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
4. Add the cooked spaghetti to the skillet and toss to coat in the garlic butter sauce.
5. Sprinkle Parmesan cheese and chopped parsley over the pasta, and toss again to combine.
6. Serve the garlic butter shrimp pasta hot, and enjoy your first date night!
Nutrition:
Calories: 480 | Fat: 17g | Carbohydrates: 51g | Protein: 30g | Fiber: 2g
2. Caprese Stuffed Chicken Breast
Ingredients:
- 2 boneless, skinless chicken breasts
- 4 slices of mozzarella cheese
- 4 slices of tomato
- 4 fresh basil leaves
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Balsamic glaze for drizzling
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Slice each chicken breast horizontally to create a pocket for the stuffing.
3. Season the inside of the chicken breasts with salt and pepper.
4. Place a slice of mozzarella cheese, a slice of tomato, and a basil leaf inside each chicken breast pocket.
5. Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the chicken breasts to a baking dish and bake in the preheated oven for 15-20 minutes until cooked through.
7. Drizzle balsamic glaze over the caprese stuffed chicken breasts before serving.
Nutrition:
Calories: 360 | Fat: 19g | Carbohydrates: 6g | Protein: 40g | Fiber: 1g
3. Grilled Steak with Roasted Vegetables
Ingredients:
- 2 ribeye steaks
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of chopped fresh rosemary
- 1 tablespoon of chopped fresh thyme
Instructions:
1. Preheat the grill to medium-high heat.
2. Season the ribeye steaks with salt and pepper on both sides.
3. Brush the steaks with olive oil and place them on the grill. Cook for 4-5 minutes on each side for medium-rare doneness.
4. In a separate baking dish, combine the sliced zucchini, red bell pepper, yellow bell pepper, red onion, minced garlic, balsamic vinegar, chopped rosemary, and thyme.
5. Toss the vegetables to coat in the balsamic mixture, and roast in the oven at 400°F (200°C) for 20-25 minutes until tender.
6. Serve the grilled steak with the roasted vegetables on the side and enjoy your first date night!
Nutrition:
Calories: 520 | Fat: 32g | Carbohydrates: 19g | Protein: 45g | Fiber: 5g
4. Lemon Herb Salmon with Quinoa
Ingredients:
- 2 salmon fillets
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Juice of 1 lemon
- 2 cloves of garlic, minced
- 1 tablespoon of chopped fresh dill
- 1 tablespoon of chopped fresh parsley
- 1 cup of cooked quinoa
- Lemon slices for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the salmon fillets with salt and pepper on both sides.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped dill, and parsley.
4. Place the salmon fillets on a baking sheet lined with parchment paper. Pour the lemon herb sauce over the salmon.
5. Bake in the preheated oven for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
6. Serve the lemon herb salmon over a bed of cooked quinoa, and garnish with lemon slices.
Nutrition:
Calories: 450 | Fat: 24g | Carbohydrates: 21g | Protein: 39g | Fiber: 3g
5. Mushroom Risotto
Ingredients:
- 1 cup of Arborio rice
- 4 cups of vegetable broth
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 8 ounces of mushrooms, sliced
- 1/2 cup of white wine
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
1. In a medium saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a separate large saucepan, melt the butter and olive oil over medium heat.
3. Add the chopped onion to the saucepan and sauté until soft and translucent.
4. Add the sliced mushrooms to the saucepan and cook until they release their moisture and become golden brown.
5. Add the Arborio rice to the saucepan and stir to coat in the butter and oil mixture.
6. Pour in the white wine and cook until it is absorbed by the rice.
7. Gradually add the warm vegetable broth to the saucepan, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
8. Continue adding the vegetable broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
9. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
10. Serve the mushroom risotto hot, garnished with chopped fresh parsley.
Nutrition:
Calories: 380 | Fat: 10g | Carbohydrates: 57g | Protein: 12g | Fiber: 4g
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