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Would you like to add spice to your love life by adding a tinge of something absorbing other than taking her out for a dinner? Cook something for her!! Nothing could make her happier than dinner with her man at home, without any distraction of a restaurant. To top it all, when you cook the food, it is certainly gonna spark up her ‘Love’ for you (of course, women love men who can cook).
Just like many things in life, preparing a romantic dinner for two sounds much better than any other restaurant plans. Though it might sound fun, it need not end well, since cooking need not be everyone’s forte. You might plan for a romantic candlelight dinner with a bottle of wine and steak, along with some dessert perhaps. However, you might end up serving over/under cooked steak or maybe potatoes which have already gone cold. All these can give you a nerve-wracking pressure rather than enjoy a peaceful and comfortable dinner. Not everyone can become an expert in cooking. However, we can help you by giving you some tips that will help you.
These recipes, though they sound unusual, are pretty beginner-friendly.

1. Coconut crusted fish tacos
Servings: 4
For the coconut crust:
Ingredients: 3/4 cup shredded unsweetened coconut, 1/2 cup panko bread crumbs, one tsp garlic powder, one tsp cumin, 1/2 tsp chilli powder, Juice of 1 lime, four tilapia filets, eight corn tortillas
For the mango salsa:
Ingredients: 1/2diced mango, 1 diced Roma tomato, one jalapeño, seeds removed and diced, 1/2 small red onion and diced, one small bunch cilantro leaves which are diced, Juice of 1 lime, one tsp apple cider vinegar, Salt and pepper
For serving:
Ingredients: One small diced avocado, 2 Tbsp cotija cheese or queso fresco, Fresh jalapeño (optional), Limes (optional).
1.As the first step, you need to preheat the oven to 350°F and line a baking sheet with parchment or foil.
2. Mix all the ingredients together for the coconut crust. Set aside.
3. Wash and clean the tilapia fillets and with a paper towel, pat dry it. Now, juice some lime over the fish and then coat it with the coconut mixture. Place this on lined baking sheet. Bake this for 15-20 minutes, depending on the thickness of the fish. Broil for the last minute to get the coconut nice and brown. Now you can remove the fish from oven and with the help of a fork, gently break the fillets into smaller pieces.
4. You can prepare the mango salsa while the fish is cooking. Dice the mango and veggies and place them in a small bowl. To this, add some vinegar, lime juice and salt and pepper to taste. Refrigerate until ready to use. The salsa can be made up to a day before.
5. Once fish is prepared, assemble the tacos. Add fish, avocado chunks, cortija cheese and mango salsa to warm tortillas and serve instantly.

Nutrition Information (per serving):
Calories: 287
Total Fat: 12.4 grams
Protein: 5.9 grams
Carbohydrates: 43.6 grams
Sugar: 9.2 grams

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2. Steak Salad with Champagne-Shallot Vinaigrette
Servings: 4
For the champagne-shallot vinaigrette:
Ingredients: ¼ cup Champagne vinegar, two tsp whole-grain Dijon mustard, 3 Tbsp minced shallots, one clove garlic, minced, 1 Tbsp lemon juice, ¼ cup extra-virgin olive oil, ½ teaspoon kosher salt, Freshly ground black pepper
For the salad:
Ingredients: 6 oz green trimmed beans, Cooking spray or oil for grill grates, 1 lb flank steak, 6 oz baby spinach, 1 cup strawberries, quartered 1 cup radishes which are thinly sliced, ¼ cup sliced toasted almonds.
To make the vinaigrette:
1. Combine all vinaigrette ingredients and purée until smooth and emulsified, in a small food processor.
To make the salad:
1. Bring a small pot of water to boil and add green beans and cook for 30 seconds to around 1 minute, until bright green. Drain the water and run green beans under cold water.
2. Spray grill grates with nonstick cooking spray or brush grates with oil. Heat the grill to 500° F. Place the steak on the grill and cover it to cook, flipping once, 3 to 5 minutes per side for medium rare.
3. Transfer steak to a cutting board and let it rest for 5 minutes. Slice the steak against the grain.
4. Drain green beans and pat dry. In a wide bowl, toss together blanched green beans, strawberries, baby spinach, toasted almonds, radishes and just enough of the shallot vinaigrette to coat lightly. Portion onto four plates, top with sliced steak, drizzle with additional vinaigrette, and serve.

Nutrition Information (per serving):
Calories: 385
Total Fat: 25 grams
Protein: 28 grams
Carbohydrates: 13 grams
Sugar: 5 grams

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3. Skillet Lasagna
Servings: 6
2 cups of shredded mozzarella cheese, 3 Tbsp grated Parmesan cheese, 1 cup ricotta cheese, one large egg, Kosher salt and freshly ground black pepper. 1 1/4 cups prepared marinara sauce, divided, six no-boil lasagna noodles, 3 cups sauteed vegetables (such as zucchini, kale, spinach & onion), Fresh basil.
1. Mix Parmesan and mozzarella in a small bowl, toss and set aside.
2. In a separate bowl, gently mix ricotta and egg; season with salt and pepper and set aside.
3. Heat 1/2 cup of marinara sauce in the bottom of a skillet over medium-low heat. Add two lasagna noodles, then top with half of the vegetables, a few spoonfuls of sauce, followed by half of the ricotta mixture, then one-third of the mozzarella mixture.
4. Prepare the next layer with two more noodles, the remaining ricotta, a few more spoonfuls of sauce, remaining vegetables, and an additional one-third of the shredded cheese.
5. For the final layer, use the two remaining noodles, followed by remaining sauce and shredded cheese. Cover and cook for approximately 20 minutes, or until cheese is melted and noodles are tender.
6. Allow it to cool slightly and decorate with fresh basil before serving.

Nutrition Information (per serving):
Calories: 309
Total Fat: 17 grams
Protein: 20 grams
Carbohydrates: 21 grams;
Sugar: 5 grams

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4. Thai Yellow Curry with Veggies, Tofu and Cashew
Servings: 4
2-3 cups light coconut milk (about 20 oz), 3-4 Tbsp high-quality curry powder, 1/2 tsp fine-grain sea salt (or more to taste), one large chopped red onion, 3-5 medium chopped garlic cloves, 8 oz firm tofu which is cut into small cubes. Two heads of broccoli, 1 lb chopped asparagus, one thinly sliced yellow pepper, 1/3 cup toasted and chopped cashews, A handful of cilantro which is loosely chopped (optional), 1/8-1/4 tsp cayenne pepper, Cumin, cardamom, and pepper to taste and Brown rice, for serving.
1. Cut all your veggies. Saute the onion and two cloves chopped garlic in 1/2 tsp olive oil in a large pot over medium heat. Add 2 Tbsp curry powder and salt, and stir until combined.
2. Add the coconut milk to the onion mixture, bring it to a simmer, and work out any clumps. Stir in the tofu, and sauté for a few minutes, till the tofu has absorbed most of the flavours. Simmer the liquid on low heat until it has cooked down slightly.
3. Meanwhile, in a large pan, saute the broccoli, asparagus, and pepper (or whatever veggies you use) with two cloves chopped garlic over medium heat. Add salt, cayenne, and remaining curry powder/cumin and other spices to taste. Cook until veggies are crisp.
4. Pour tofu/coconut milk mixture over vegetables (in the pan) and stir to combine.
5. Add additional spices as needed. Cook through for a few minutes.
6. Remove from heat and stir in cashews. Serve with brown rice.

Nutrition Information (per serving):
Calories: 383
Total Fat: 18.7 grams
Protein: 18.6 grams
Carbohydrates: 40.7 grams
Sugar: 5.8 grams

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5. Spicy Peanut Tofu and Bok Choy Rice Bowl
Servings: 4
1/3 cup soy sauce, 1/4 cup rice vinegar, 2 Tbsp Sriracha (or to taste), 2 Tbsp brown sugar, 1/4 cup + 1 Tbsp peanut butter, 1/4 tsp salt, 1 Tbsp sesame oil, 14 oz extra-firm tofu which is pressed and cut into eight slices. We also need one garlic clove, minced, one bunch bok choy, roughly chopped, 4 cups brown rice, 1/4 cup crushed peanuts and 1/4 cup scallions
1. Preheat oven to 400 degrees F.
2. In a bowl, whisk soy sauce, rice vinegar, Sriracha, brown sugar, peanut butter, and salt until combined.
3. Cover both sides of tofu slices with peanut sauce. Place on parchment-lined baking sheet and bake for 35 minutes, flipping over halfway through.
4. In a large sauté pan, heat sesame oil over medium heat. Add garlic and bok choy and toss to coat. Add remaining sauce and sauté for 5-8 minutes or until greens are wilted and crisp-tender.
5. Divide the rice between four bowls. Top it with tofu, bok choy, scallions and crushed peanuts.

Nutrition Information (per serving):
Calories: 600
Total Fat: 26 grams
Protein: 26 grams
Carbohydrates: 71 grams
Sugar: 19 grams

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6. Spicy Thai Lettuce Wraps
Servings: 3-4
1 Tbsp fresh grated ginger, two minced garlic cloves, one lime, juice and zest, 3 Tbsp low-sodium soy sauce, one tsp crushed red pepper flakes, one tsp extra virgin olive oil, two large shallots, small diced. 10 oz finely chopped cremini mushrooms and 6 oz mini finely chopped Portobello mushrooms(hard stems removed if necessary). ½ cup of coarsely chopped cilantro, ten coarsely chopped mint leaves, 3 diced (green and white parts) green onions and Large romaine lettuce leaves (about 8).
1. Whisk lime zest and juice, ginger, garlic, soy sauce and red pepper flakes in a small bowl with a fork and set aside.
2.Heat olive oil, in a large skillet, to medium-high heat. Add mushrooms and shallots and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint and green onions and remove from heat.
3. Serve mushroom mixture on large romaine leaves and fold over on each side to make into a wrap.

Nutrition Information (per serving):

Calories: 151
Total Fat: 6 grams
Protein: 8 grams
Carbohydrates: 28 grams
Sugar: 8 grams

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7. Chicken Broccoli Sweet Potato Bake
Servings: 6
1.5 lb. cubed and uncooked chicken breasts, 3 cups chopped broccoli, 2 cups of cubed sweet potato (about 1”), 1/2 cup sliced red onion, 2-3 minced garlic cloves, 1/3 cup pecans or walnuts. 1/3 cup melted coconut oil, 1.5 teaspoons Italian seasoning*, 1/4 tsp Salt, Pepper to taste
1. As the first step, preheat the oven to 375 degrees F and coat a 9×13 casserole dish with butter or coconut oil.
2. Add the cubed chicken to the casserole dish and spread it out evenly.
3. In a separate bowl, combine the sweet potato, broccoli, onion, and nuts.
4. Add the garlic, spices, salt and pepper to the melted coconut oil and stir to combine. Pour this over the veggie/nut mixture into the bowl and mix well.
5. Pour the veggies over the chicken in the casserole dish.
6. Cover with foil and bake for 40 minutes. And then move the foil and bake it for atleast 15-20 or until the sweet potatoes are tender.

Nutrition Information (per serving):
Calories: 401
Total Fat: 20.8 grams
Protein: 35.6 grams
Carbohydrates: 18 grams
Sugar: 5.5 grams

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8. Tandoori Turkey Meatballs with Zucchini Skewers and Yoghurt Cilantro sauce
Servings: 6
For the meatballs:
Ingredients: 2 lb extra-lean ground turkey, 1 cup quinoa either cooked or quick-cooking oats, one large egg, one tsp ground coriander, one tsp paprika, one tsp cumin ½ tsp turmeric, one tsp garlic powder, one tsp crushed fresh ginger. A small teaspoon of cayenne pepper, 4 Tbsp low-fat plain yoghurt and one tsp salt.
For the Zucchini Skewers:
12 wood skewers, soaked in water for 30 minutes, four large zucchini which is sliced lengthwise in half, then sliced lengthwise again and cut into ½” pieces. 1 Tbsp olive oil, ½ tsp salt, ¼ tsp pepper
For the yoghurt sauce:
1 ½ cups plain low-fat yoghurt, ½ cup chopped cilantro, one tsp honey, a pinch of cayenne pepper
1. Firstly, preheat the oven to 400 degrees. Take a non-stick baking sheet and spray it with cooking spray.
2. Soak wood skewers in water while combining meatball ingredients.
3. Combine turkey, quinoa, egg, coriander, paprika, cumin, turmeric, garlic powder, ginger, ⅛ teaspoon cayenne, four tablespoons yoghurt, and one teaspoon salt in a bowl. The mix will be soft.
3. Preheat a large nonstick skillet sprayed generously with cooking spray over medium heat. Working in batches, use an ice cream scoop to place six meatballs into the pan and brown on both sides for 3 – 4 minutes per side, then remove to the baking sheet. Make the second batch and place them on the baking sheet as well.
4. Combine olive oil, zucchini, ¼ teaspoon pepper and ½ teaspoon salt in a second bowl. Skewer zucchini and arrange around the meatballs.
5. Bake in the oven for 15 – 20 minutes, taking care not to over-cook or meatballs will be tough. I slice one to make sure it’s no longer raw in the middle with just a faint tinge of pink, then remove from the oven to allow the meatballs to end cooking.
6. Mix the remaining yoghurt, cayenne, cilantro, and honey in a bowl and chill, while meatballs are cooking.
7. Serve meatballs and zucchini with sauce.

Nutrition Information (per serving):
Calories: 386
Total Fat: 16.5 grams
Protein: 37.4 grams
Carbohydrates: 20.6 grams
Sugar: 11.8 grams

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8. Cheesy Broccoli Quinoa Casserole
Servings: 10
1 cup uncooked quinoa, 2 cups of water or low-sodium broth (for cooking quinoa), 2 10 oz. bags of frozen broccoli florets, ½ Tbsp olive oil, ½ large chopped yellow onion, one minced garlic clove, one 8-oz block of good quality cheddar cheese, 2 cups mushroom soup (not condensed), Sea salt (to taste) and Ground pepper(to taste).
1. Lightly cover a casserole dish (I used a 9 x 12 x 2-inch dish) with non-stick spray or lightly grease.
2. Prepare quinoa using water or broth, according to package directions. You should end up with about 3 cups of cooked, fluffy quinoa.
3. Preheat oven to 350°.
4. Place the frozen broccoli florets in a colander and run cool water over them for a minute. However, it will not defrost thoroghly. Drain well and set aside.
5. Heat oil in a pan over medium-high heat. Add onion and garlic and cook until soft and fragrant. Set aside.
6. In the mean time, shred the cheese by using a food processor with the shredding attachment or with a handheld grater. Measure out ½ cup to sprinkle on top of the casserole.
7. In a large bowl combine the onion and garlic mixture, quinoa, broccoli, shredded cheese, and soup. Add salt and pepper to taste. Move to greased baking dish and cover with remaining ½ cup shredded cheese.
8. Cover and bake for 25 mins. Uncover and bake for 15-20 minutes more or until the casserole is heated through and cheese has melted. Serve warm.

Nutrition Information (per serving):
Calories: 185
Total Fat: 9 grams
Protein: 3 grams
Carbohydrates: 17 grams
Sugar: 1 gram

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9. Black Bean Enchiladas with Pumpkin Sauce
Servings: 8
Ingredients: 1 Tbsp expeller pressed canola oil, six chopped green onions (white and light green parts only) and One 6-oz bag baby spinach which is roughly chopped. One tsp ground cumin, ½ tsp chilli powder, 2 cups shredded reduced-fat Cheddar cheese (divided) and One 15-oz can black beans (drained and rinsed). You also require 1 cup frozen thawed corn kernels, ½ cup roughly chopped fresh cilantro, One 15-oz can enchilada sauce (mild, medium, or hot), ½ cup canned 100% pure pumpkin, Eight 8-inch whole wheat flour tortillas.
1. Preheat the oven to 375°F. Lightly oil or coat a 9 x 13-inch baking pan or dish with nonstick cooking spray and set aside.
2. Over a low or medium flame, heat the oil in a large nonstick skillet. Add the green onions and cook, frequently stirring, until softened, 3 minutes. Add the spinach, cumin, and chilli powder and continue to cook, frequently stirring, until wilted, three more minutes. Transfer the cooked veggies to a large bowl and set aside to cool about 5 minutes. When cool, stir in 1 cup of the cheese, beans, corn, and cilantro until well combined.
3. Meanwhile, place the enchilada sauce and pumpkin in a medium-size bowl and whisk until well combined. Spread ½ cup of the mixture evenly on the bottom of the prepared baking pan.
4. To assemble the enchiladas, place ½ cup of filling down the centre of each flour tortilla. Roll up tightly, tucking in the ends, and place seam-side down in the dish. Cover evenly with the remainder of the sauce, sprinkle with the remaining 1 cup cheese, and bake uncovered, until bubbly, about 20 minutes.

Nutrition Information (per serving):

Calories: 310
Total Fat: 11 grams
Protein: 16 grams
Carbohydrates: 41 grams
Sugar: 2 grams

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10. Lemon Garlic Pasta

1/4 Cup Spectrum Organic Extra Virgin Olive Oil, 1 Head of Garlic (10-15 cloves), and 4-5 Tb Fresh Lemon Juice (1 large or 2 small lemons). We also require Lemon Zest, Pinch of Salt, 1/8 tsp Red Pepper Flakes (or more if you like spicy), 1/2 lb Angel Hair Pasta – cooked and Grated Parmesan.
1. Place the peeled garlic cloves in an oven safe dish, drizzle with olive oil and cover with foil.
2. Oven roast at 400° for 30-40 minutes, till they turn lightly golden brown. Let it cool for 2-3 minutes and then chop.
3. Cook pasta according to package directions. If you favour a different type of Pasta, feel free to use it.
4. Heat the olive oil and chopped garlic for 4-5 minutes while stirring, in a large sauté pan over medium or low flame.
5. Add the lemon juice and continue cooking for 2-3 minutes.
6. Decrease the heat to low and then add the salt and red pepper flakes.
7. Add the cooked pasta and toss with the lemon garlic sauce until thoroughly coated.
8. Transfer to serving dishes and top with a drizzle of olive oil, lemon zest, freshly grated parmesan cheese and red pepper flakes (optional).

Nutrition Facts (Serving Size 146.7g)

Calories from Fat 29
Total Fat 3.2g
Saturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 43mg
Sodium 57mg
Potassium 255mg
Total Carbohydrates 35.9g
Dietary Fiber 0.6g
Sugars 1.9g
Protein 8.0g
Vitamin A 8%
Vitamin C 22%
Calcium 5%
Iron 12%

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