Preparing your own Valentine’s dinner is the best option if you want to surprise with a gift made by yourself and that is inexpensive. You can start looking for recipes from the tastes of your significant other or give a new flavor to his/her palate.
Here you can find both options because we include Valentine’s dinner recipes, for seafood fans, for pasta lovers, for vegetarians and even recipes that can be vegan.
Chose among these valentine’s dinner recipes the one you will cook to surprise your significant other!
· Vegetarian swedish meatballs
These little meatballs are made with wild rice and mushrooms and they are served up in a simple and savory brown gravy. Yum!
· 2 cups cooked wild rice
· 1 heaping cup finely chopped mushrooms
· 1/2 cup plain Greek yogurt
· 2 eggs
· 3/4 cup breadcrumbs
· 1 teaspoon smoked paprika
· 1 teaspoon garlic powder
· 1/2 teaspoon salt
· olive oil (optional)
For the Gravy:
· 3 tablespoons salted butter
· 1/2 teaspoon onion powder and/or garlic powder
· 3 tablespoons flour
· 1 1/2 cups vegetable broth
· 1/2 cup sour cream
· salt and black pepper to taste
nº 1. Meatballs: Preheat the oven to 425. Mix the meatball ingredients together. Roll into balls (1-2 tablespoons each) and place on a parchment-lined baking sheet. Bake for 15-20 minutes or until firm when you press them.
nº 2. Gravy: Melt butter in a large skillet. Add onion powder, garlic powder, and flour. Let it bubble for a few minutes to remove any floury taste. Slowly add broth, whisking after each addition, to make a smooth sauce. Stir in sour cream. Adjust consistency to taste with more broth. Season to taste.
nº 3. That’s all! Place your cooked meatballs in the gravy and get them all nice and saucy. Serve with potatoes, salad, or roasted veggies.
· Creamy tuscan sausage gnocchi
Italian sausage, sun-dried tomatoes, spinach, garlic, cream, and fresh basil make the most amazing sauce.
· 8.8 ounces Italian sausages crumbled
· 3 cloves garlic minced
· 1/2 cup chicken broth
· 1 cup heavy/whipping cream
· 1 teaspoon lemon juice
· 1/4 cup sun-dried tomatoes
· 1 pound potato gnocchi
· 1.5 cups (packed) fresh baby spinach
· 1/2 cup freshly grated parmesan cheese
· Fresh basil (optional) to taste
· Salt & pepper to taste
nº 1. Take the sausage meat out of the casings and crumble it into a deep skillet. Sauté the sausage over medium-high heat, breaking it up as you go along, until browned (about 5-7 minutes).
nº 2. Stir in the garlic and cook for about 30 seconds.
nº 3. Add the chicken broth, cream, lemon juice, sun-dried tomatoes, and gnocchi to the pan. Give it a good stir.
nº 4. Reduce the heat to medium and cover the pan. Cook for 5 minutes.
nº 5. Give the gnocchi a stir and then add in the spinach. Cover the pan again for 1-2 minutes until the spinach has wilted.
nº 6. Stir in the parmesan and basil (if using). Ensure the gnocchi is cooked through and the sauce is thickened to your liking (cook for another minute or two if necessary). Season with salt & pepper to taste and serve immediately.
· Bacon wrapped shrimp
You’ll love the crispy bacon, sweet & tangy glaze, and plump, juicy shrimp.
· 10 strips bacon
· 20 extra large shrimp (26/30 count size) see note
· 1/4 cup Jennifer’s Kitchen Confetti Pepper Jelly
· 1 tablespoon butter
nº 1. Prep your shrimp (thaw under cool running water if frozen and peel them, then pat them dry with paper towel) and preheat the oven to 400F. Move the oven rack to the middle position.
nº 2. Line a large baking sheet with foil for easy clean-up and place a wire cooling rack (like you’d use for cookies) on top.
nº 3. Lay the bacon strips on the wire rack (don’t let them overlap).
nº 4. Cook the bacon in the oven for 13 minutes or until you can see it’s on its way to being cooked but not quite there yet (we still want it pliable so it can be wrapped easily). If your oven runs hot or cold, you may need to adjust timing.
nº 5. Take the bacon out of the oven and let it cool enough to handle. Meanwhile, add the pepper jelly and butter to a small bowl and microwave until the butter is melted. Give it a good stir.
nº 6. Cut the bacon slices in half and then wrap each shrimp with the bacon and secure it with a toothpick.
nº 7. Brush the pepper jelly mixture over the shrimp (you can pick the shrimp up by the toothpick and do both sides), and place each shrimp on the wire rack.
nº 8. Return the wire rack/baking sheet combo to the oven and cook the shrimp for 8 minutes (again, you may need to adjust timing a little bit if your oven runs hot/cold). Serve warm.
· Healthy mexican sweet potato skins
These healthy Mexican sweet potato skins are stuffed with a chipotle-sweet potato filling, black beans, corn, and topped with cheese.
· 3 medium sweet potatoes
· 1 can corn, rinsed and patted dry
· 1 can black beans, rinsed and drained
· 1 tablespoon butter
· 1/2 yellow onion, chopped
· 2–4 INDIVIDUAL chipotle peppers in adobo sauce, minced or pureed (not the whole can!)
· 1 ounce light cream cheese
· 1/4 cup light sour cream or Greek yogurt
· 1 teaspoon salt (+ more to taste)
· 1/2 cup cilantro, roughly chopped
· 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
nº 1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
nº 2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want – thinking taco seasoning or a mix of chili powder and cumin). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
nº 3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
nº 4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
nº 5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
nº 6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.