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Family Dinner Party Recipes

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Family Valentines Dinner Idea and How To Make A Junk Bow Jamie Cooks
Family Valentines Dinner Idea and How To Make A Junk Bow Jamie Cooks from jamiecooksitup.net

1. Spaghetti Carbonara

Ingredient:

  • 12 ounces of spaghetti
  • 4 ounces of pancetta, diced
  • 4 cloves of garlic, minced
  • 2 large eggs
  • 1 cup of grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
  2. In a large skillet, cook the pancetta over medium heat until crispy. Add the minced garlic and cook for another minute.
  3. In a small bowl, whisk together the eggs and grated Parmesan cheese. Season with salt and black pepper.
  4. Drain the cooked spaghetti and add it to the skillet with the pancetta and garlic. Turn off the heat and mix well.
  5. Add the egg and cheese mixture to the skillet and stir quickly to coat the spaghetti evenly. The heat from the pasta will cook the eggs and create a creamy sauce.
  6. Season with additional salt and black pepper if needed. Garnish with fresh parsley and serve immediately.

Nutrition:

  • Calories: 450
  • Protein: 20g
  • Carbohydrates: 60g
  • Fat: 15g
  • Fiber: 3g

2. Lemon Herb Roasted Chicken

Ingredient:

  • 1 whole chicken, about 4 pounds
  • 2 lemons, sliced
  • 4 cloves of garlic, minced
  • 2 tablespoons of fresh rosemary, chopped
  • 2 tablespoons of fresh thyme, chopped
  • 2 tablespoons of olive oil
  • Salt and black pepper to taste

Instructions:

  1. Preheat the oven to 425°F.
  2. Rinse the chicken inside and out, then pat it dry with paper towels.
  3. Place the chicken in a roasting pan and stuff the cavity with lemon slices, garlic, rosemary, and thyme.
  4. Drizzle the chicken with olive oil and season with salt and black pepper.
  5. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
  6. Remove the chicken from the oven and let it rest for 10 minutes before carving.

Nutrition:

  • Calories: 400
  • Protein: 40g
  • Carbohydrates: 0g
  • Fat: 25g
  • Fiber: 0g

3. Beef and Vegetable Stir-Fry

Ingredient:

  • 1 pound of beef sirloin, thinly sliced
  • 2 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of cornstarch
  • 2 tablespoons of vegetable oil
  • 1 onion, sliced
  • 2 bell peppers, sliced
  • 1 zucchini, sliced
  • 2 cloves of garlic, minced
  • Salt and black pepper to taste

Instructions:

  1. In a small bowl, whisk together the soy sauce, oyster sauce, and cornstarch. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over high heat. Add the beef slices and stir-fry until browned. Remove from the skillet and set aside.
  3. Add the sliced onion, bell peppers, zucchini, and minced garlic to the skillet. Stir-fry for about 3-4 minutes, or until the vegetables are crisp-tender.
  4. Return the beef to the skillet and pour the sauce mixture over the meat and vegetables. Stir well to coat everything evenly.
  5. Cook for an additional 2-3 minutes, or until the sauce has thickened.
  6. Season with salt and black pepper to taste.

Nutrition:

  • Calories: 350
  • Protein: 25g
  • Carbohydrates: 15g
  • Fat: 20g
  • Fiber: 3g

4. Caprese Salad

Ingredient:

  • 4 ripe tomatoes, sliced
  • 8 ounces of fresh mozzarella cheese, sliced
  • A handful of fresh basil leaves
  • 2 tablespoons of balsamic glaze
  • 2 tablespoons of extra virgin olive oil
  • Salt and black pepper to taste

Instructions:

  1. Arrange the tomato and mozzarella slices on a platter, alternating them.
  2. Tuck the fresh basil leaves in between the tomato and mozzarella slices.
  3. Drizzle the balsamic glaze and extra virgin olive oil over the salad.
  4. Season with salt and black pepper to taste.
  5. Serve immediately.

Nutrition:

  • Calories: 200
  • Protein: 12g
  • Carbohydrates: 8g
  • Fat: 15g
  • Fiber: 2g

5. Vegetable Lasagna

Ingredient:

  • 9 lasagna noodles, cooked according to package instructions
  • 2 cups of ricotta cheese
  • 1 cup of shredded mozzarella cheese
  • 1 cup of grated Parmesan cheese
  • 2 cups of marinara sauce
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, sliced
  • 1 small eggplant, sliced
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • Salt and black pepper to taste

Instructions:

  1. Preheat the oven to 375°F.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute.
  3. Add the sliced zucchini, yellow squash, red bell pepper, and eggplant to the skillet. Cook for about 5 minutes, or until the vegetables are slightly softened.
  4. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
  5. Place 3 lasagna noodles on top of the sauce.
  6. Spread half of the ricotta cheese on top of the noodles, followed by half of the sautéed vegetables.
  7. Sprinkle half of the shredded mozzarella cheese and grated Parmesan cheese over the vegetables.
  8. Repeat the layers with the remaining ingredients, ending with a layer of marinara sauce and cheese on top.
  9. Cover the baking dish with foil and bake for 30 minutes.
  10. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Nutrition:

  • Calories: 450
  • Protein: 25g
  • Carbohydrates: 35g
  • Fat: 25g
  • Fiber: 5g

6. Garlic Butter Shrimp

Ingredient:

  • 1 pound of large shrimp, peeled and deveined
  • 4 tablespoons of unsalted butter
  • 4 cloves of garlic, minced
  • 2 tablespoons of fresh parsley, chopped

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