3 Easy & Delish Dinner Ideas For Your Sweetheart
3 Easy & Delish Dinner Ideas For Your Sweetheart

With Valentine’s Day right around the corner, you’re probably racking your brain for ways to treat your sweetie. Well, they say the way to a man’s heart is through his stomach, and ahem, we’ve discovered that the same goes for the ladies, too. But the idea can seem overwhelming if you have a fear of cooking, especially for your partner in crime.

Well friend, hate to break it to ya, but you need to simply suck it up and get in the kitchen. The payoff can be immense. But we’re not going to leave it at that. Nope, instead, we’re going to set you up for the perfect sweetheart dinner with 3 easy meal ideas.

Don’t fret if some of the items sound intimidating, we used only common ingredients so that they can all be found at your local grocery store!

Baked Chicken Cavatappi
Pick up a pre-cooked baked chicken at your grocery to make this even easier!

1 cup cavatappi pasta (or any small pasta)
2 tablespoons olive oil
1 cup shredded, cooked chicken
1 medium onion, diced Baked Chicken Cavatappi
2 cloves garlic, minced
½ cup bell pepper
1 14.5-ounce can diced tomatoes
½ cup tomato sauce
1 1/2 cups shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons Italian seasoning
1/4 cup fresh basil, chopped
1-2 teaspoons red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons butter
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees F.

Bring a medium pot of water to a boil over high heat. Add the pasta and cook until tender. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a large sauté pan over medium heat. Add the onions, bell peppers and garlic. Stir frequently for about 2 minutes.

Add the chicken and cook until it is no longer pink, about 8 minutes. Place the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, tomato sauce, mozzarella cheese, parsley, Italian seasoning, basil, red pepper flakes, salt, and pepper. Stir to combine. Pour the mixture in a buttered 8 by 8 baking dish.

In a small bowl mix together the bread crumbs and Parmesan cheese. Sprinkle on top of the pasta mixture, along with a little Italian seasoning. Dot the top with small bits of butter.

Bake until the top is golden brown, about 30 minutes. Serve with a side salad.

Filet Mignon with Red Wine Sauce


Cooking spray
2, six-ounce beef, filet mignon steaks, trimmed, raw, washed and patted dry
1 teaspoon table salt
1 teaspoon black pepper, freshly ground
¾ cup wine, red, such as Burgundy, Bordeaux or RELAX Cool Red
2 teaspoons unsalted butter
1 tablespoon chives, or parsley, fresh, chopped

Coat a medium grill pan with cooking spray and place over medium-high heat. Rub salt and pepper all over each steak.

When the pan is hot, cook steaks for about 5 minutes without flipping.

Flip steaks and cook for about 4-6 minutes more for medium doneness.

Remove the steaks to a cutting board and loosely cover with aluminum foil; let rest for at least 10 minutes (keep in mind that steak will continue to cook under foil).

While the steaks are resting, pour wine into the same pan you used to cook the steak; increase heat to high. Reduce the liquid by about 75%, scraping bottom and sides of pan while sauce is boiling (the thicker the sauce, the more the flavor it will have), about 2-4 minutes.

If any juice has seeped out of steak while resting, add it to grill pan. Once sauce is reduced, add butter to pan; cook until just melted.

Very thinly slice steak against grain and place on plates; drizzle with sauce. Garnish with chives or parsley and serve with mashed potatoes and asparagus or sautéed spinach.

Pan Fried Tilapia with Pinot Grigio & Capers

1/4 cup RELAX Pinot Grigio
1/4 cup tomatoes, chopped Pan Fried Tilapia with White Wine, Tomato & Capers
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
1 clove garlic, minced
1/2 teaspoon dried basil
2, six-ounce pieces raw tilapia (flounder or any other mild white fish is a good substitute)
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
1/4 cup all-purpose flour
Cooking spray
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons parsley, chopped
1 lemon, cut in wedges

Combine the first 6 ingredients, stirring well with a whisk; set aside.

Sprinkle the fillets with salt and pepper. Dredge the fillets lightly in flour and coat both sides of fillets with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add fillets and cook for 3 minutes. Reduce heat to medium; turn fillets, and cook for 3 more minutes or until fish flakes easily when tested with a fork. Remove from the pan.

Add the wine mixture to pan and cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Remove from heat.

Spoon wine mixture over fillets and sprinkle with parsley. Serve with lemon wedges, steamed veggies and quinoa.

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