A Healthy Valentine's Celebration Dinner
Valentine's Day doesn't have to be filled with lots of calories and sugary sweets. Why you prepare a delicious, healthy valentine's celebration for your loved one this Valentine's Day? You won't have to feel guilty about all those extra calories this...
Valentine's Day doesn't have to be filled with lots of calories and sugary sweets. Why you prepare a delicious, healthy valentine's celebration for your loved one this Valentine's Day? You won't have to feel guilty about all those extra calories this year. Both you and your loved one will both share a tasty meal that you'll remember forever. Here are some healthy meal suggestions for Valentine's Day menu, dessert included!
Mixed Field Greens, Asian Pears & Pecans Salad
- 6 cup spring salad mix
- 1 1/2 Asian pear , cut into thin slices
- 3/4 cup pecan halves , toasted
Asian Balsamic Vinaigrette Ingredients:
- 1/2 cup of Chicken broth
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp. chopped green onions
- 2 tsp. Dijon mustard
- 1 tsp. grated, fresh ginger root
- In a small bowl, whisk in chicken broth, olive oil, balsamic vinegar, chopped green onions, Dijon mustard and grated fresh ginger root until well blended.
- Arrange the salad greens, pears and pecans on chilled salad plates.
- Evenly pour the Asian Balsamic Vinaigrette on the salads or to your liking.
- 1 pound boneless duck breast, skin removed
- 1/2 teaspoon kosher salt
- 2 teaspoons extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 cup pomegranate juice
- 1/4 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 teaspoons chopped fresh parsley for garnish (optional)
- Preheat oven to 450 degrees F.
- Season duck with salt. Heat oil over medium-high heat in a skillet. Add the duck and cook for 3-4 minutes or until browned on both sides.
- Place duck in a baking dish and roast until a thermometer inserted into the thickest part registers 150 degrees F for about 8-12 minutes for medium.
- Move duck to a cutting board for 5 minutes to allow to rest.
- While the duck is roasting in oven, over medium-high heat add shallot and cook, stirring constantly for no more than 1 minute.
- Add pomegranate juice and bring to a boil.
- Lower heat and simmer. Cook about 1-2 minutes or until liquid is reduced by half.
- Stir broth and cornstarch in a bowl until the cornstarch completely dissolves.
- Pour in the pan and bring to a boil, stirring constantly.
- Lower heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes.
- When the duck has finished resting, pour any juices from the duck into the sauce and stir to combine.
- Slice duck thinly and top with the pomegranate sauce.
- Garnish with optional parsley if you wish.
Skinny Mashed Potatoes
- 3 1/2 cup Chicken Broth
- 5 large potato , cut into 1-inch pieces
- Ground black pepper
- Heat the broth and potatoes to a boil in a large saucepan over medium-high heat.
- Lower heat to medium. Cover saucepan and cook for about 10 minutes or until the potatoes are soft and tender.
- Drain the potatoes. Save the broth.
- Mash the potatoes with 1 1/4 cups of the saved broth and add black pepper to taste.
- Add more broth, if needed, until the potatoes reach the consistency to your liking.
Chocolate Ginger Mousse
- 4 oz. Hershey unsweetened cocoa powder
- 1/4 cup hot water
- 12 oz. extra-firm silken tofu
- 1/4 cup Splenda
- 2 tsp. vanilla extract
- 2 tbsp. fresh ginger juice
- Combine cocoa powder and hot water in a stainless steel bowl. Cook slowly over a hot water bath for 5 minutes until the mixture is like fudge.
- In a food processor blend tofu for 1 minute, add fudge, Splenda, vanilla extract, and ginger juice and blend until smooth.
- Place mixture in parfait glass. Garnish with raspberries or as desire and serve cold.
For more Valentine's Day recipes, and suggestions, feel free to contact us with any questions you may have.