1 Lean and Luscious Valentine's Day Dinner

For the past couple weeks I have been posting Valentine's Day themed recipes. Today is the day to take those recipes and prepare a Lean & Luscious meal for your loved ones. 

Menu

Salad

Mixed Greens with Lemon Rosemary Dressing

Main Course

Valentine's Day Pasta Sauce with Whole Grain Pasta

Dessert

Heavenly Chocolate Cake

Mixed Green Salad with Lemon Rosemary Dressing

When it comes to salad the dressing can make or break your calorie count. Here are some tips for making a delicious salad using ingredients that complement the pasta.

Makes 75 Servings

(1 teaspoon per serving)

1    cup of lemon juice

1/4 teaspoon lemon peel

1/4 teaspoon dried basil

1/4 teaspoon dried rosemary

1/2 cup of olive oil

1/2 teaspoon pepper

Add all ingredients into a container with a lid that can be secured.
Tighten lid.

Shake vigorously until olive oil and lemon juice are blended, after about 1 minute of shaking.
Separate salad on individual serving plates. I like Fresh Express Veggie lover.

Drizzle 1 teaspoon of dressing over each dish and serve. 

Calories: 12, Fiber: 0g, Fat: 1.3g, Cholesterol: 0mg, Sodium: 0.1mg

Valentine's Day Pasta Sauce

Makes 4 servings

(½ cup each serving)

1    1-pound can salt-free (or regular) tomatoes, chopped and undrained

1    8-ounce can salt-free (or regular) tomato sauce

1    tablespoon tomato paste

2    cloves garlic, crushed

½   teaspoon dried rosemary, crumbled

½   teaspoon grated fresh lemon peel

½   teaspoon sugar

¼   teaspoon dried basil

⅛   teaspoon pepper

Salt to taste

Combine all ingredients in a medium saucepan.
Bring to a boil over medium heat.
Reduce heat to medium-low, cover, and simmer 30 minutes.
Serve over whole grain pasta.
 
Calories: 54, Fiber: 2.3g, Fat: 0.1g, Cholesterol: 0mg, Sodium: 61mg, Carbs: 11.3g

Heavenly Chocolate Cake 

Makes 8 servings

1          cup all-purpose flour
½         cup whole wheat flour
⅓         cup cocoa (unsweetened)
1          teaspoon baking powder
½         teaspoon baking soda
1          cup evaporated skim milk
¼         cup firmly packed brown sugar
¼         cup plus 2 tablespoons light corn syrup
1          tablespoon plus 1 teaspoon canola oil
3          egg whites
1          teaspoon vanilla extract
¼         teaspoon almond extract
2          tablespoons fruit-only raspberry spread (optional)
1          teaspoon confectioners' sugar (optional)

Preheat oven to 350°.
Spray a 9-inch nonstick cake pan with nonstick cooking spray.
In a large bowl, combine both types of flour, cocoa, baking powder, and baking soda.
Mix well.
In another bowl, combine remaining ingredients except optional ingredients.
Beat with a fork or wire whisk until blended.
Add to dry mixture. Mix until all ingredients are moistened.
Spoon into prepared pan.
Bake 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean.
Cool 5 minutes in pan on a wire rack, then invert onto rack to finish cooling.
If desired, cut cooled cake in half horizontally.
Spread raspberry spread over bottom half.  Replace Top.
Just before serving, sprinkle with confectioners' sugar.
I used a Heart Cookie Cutter to make the heart shape!

Calories: 232, Fiber: 2.5g, Fat: 3.1g, Cholesterol: 1mg, Sodium: 202mg, Carbs: 44.4g