Feb 08, 2016   Kamryn Walden   Special Occasions

It's all about the V

Valentine's Day is creeping up on us and we know most of you are trying to stay on track with those resolutions, which is why we wrote a menu to help you celebrate your special rendezvous for two! All of these recipes are made with the health conscious in mind and are as tantalizing and romantic as they are enchanting.

Most of us think it's easier to make a reservation than cook a nice dinner at home and we say, "No way, Jose"! Who wants to deal with all of those crowds and pay for an overpriced, meager meal, when you can set the mood right from the comfort of your own home? Just be prepared, go shopping the morning of or a couple of days before. You’ve got this! Plus, it means so much more when you cook this scrum-diddily-umptious meal for the one you love.

Another great idea to invoke excitement and freshen spontaneity is to draw up a scavenger hunt. Make a few clues, hide them and have clue one lead to clue two and so on. Once they get to the last clue they get a nice surprise at the end. Wink, wink! ;-)

We hope your Valentine's Day is great and that the recipes below earn you some brownie points!

Valentine's Day Menu | February 14, 2016

Drink | Lovin’ it up

Appetizer |  Latino Salsa Cheesy Chicken Bites

Main Course | Grilled Onions Atop Hearty Filet Minion w/ Sauteed Vegetables

Dessert | Chocolate Kiss Cream Cake

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Lovin’ It Up


- 2 large strawberry, chopped

- 2 handful of mint leaves

- 2 teaspoon agave nectar

- ½ oz fresh lemon juice

- 3 oz Chocolate Vodka

- 6 oz sparkling wine or champagne

- 2 strawberry slices, for garnish


Muddle strawberry, mint, agave and lemon juice. Add vodka and strain into a chilled champagne flute. Top with sparkling wine and garnish with strawberry slice.

Recipe provided by Jonathan Pogash &

Latino Salsa Cheesy Chicken Bites

Cooking time: 18 minutes

Serving size: 2


- 1 lb, Chicken Tenderloin

- 1 cup, Whole Wheat Bread Crumbs

- ½ tsp, Sea Salt

- ½ tsp, Black Pepper

- 1 tsp, Dried Basil

- 1 tbsp, Freshly Chopped Mint

- 2 Garlic Cloves

- 1 Jalapeno Pepper

- 2 Fresh Ripe Tomatoes

- 1 tsp, Soy Sauce

- 1 tsp, White Vinegar

- 1 Egg White

- 2 tbsp, Olive Oil

- 1 cup, Grated Parmesan Cheese

- Wax Paper or Zip Lock Bag


Prep: Preheat oven at 375 degrees.

  1. Take chicken tenderloin in a wax paper or ziploc bag and pound well until flat. Then cut the tenderloin into 3 inch pieces. Season with salt and pepper and apply soy sauce and vinegar all over.
  2. Take cheese, basil and ¼ teaspoon black pepper in a bowl and well until fully incorporated.
  3. Drizzle little olive oil all over the chicken tenderloin and place the cheese mixture at the center of each piece. Enclose the cheese mixture within by rolling the tenderloin carefully. Use toothpicks if needed.
  4. Whisk well the egg white and then carefully dip each chicken bite in the egg first then in the bread crumbs and place them all on the greased baking sheet.
  5. Place the sheet in the preheated oven and let it bake for about 15 minutes or until golden brown and ready.
  6. In the meanwhile, take tomatoes, garlic, jalapeno and mint in a blender and blend well until puree.
  7. Take out in a serving bowl and season with salt and black pepper.
  8. Serve with the baked cheesy chicken bites.

Grilled Onions Atop Hearty Filet Mignon with Sauteed Vegetables

Prep time: 1 hour | Cook Time: 12 minutes

Serving size: 2


- 2 Filet Minion Steaks

- 1 Yellow Onion

- ½ tsp, Sea Salt

- ½ tsp, Black Pepper

- 1 tbsp, Dry White Wine

- 2 tbsp, White Vinegar

- 1 tbsp, Soy Sauce

- 2 tbsp, Olive Oil

- 2 Garlic Cloves, Minced

- 1 tsp, Garlic Powder

- 1 tbsp, Honey

- 1 tbsp, Barbecue Sauce

- ½ cup, Plain Yogurt

For Veggie Quilt:

- ½ Carrot, Peeled & Cut in Small Cubes

- ¼ cup, Black Olives, Sliced

- ¼ cup, Freshly Chopped Chives

- ½ cup, Chopped Green Beans

- 2 Green Peppers, Finely Chopped (Serrano, Jalapeno, etc.)

- 1 tsp, Soy Sauce

- 1 tsp, White Vinegar

- 1 tsp, Red Wine

- 1 tsp, Dried Basil

- ½ tsp, Brown Sugar

- 1 tbsp, Olive Oil

- ½ tsp, Cajun Seasoning


Prep: Make a mixture of yogurt, garlic, 1 tsp soy sauce, 1 tsp vinegar, dry white wine, salt and black pepper then apply on mignon steaks all over. Place in the refrigerator for about an hour for proper marination.

  1. Heat half of the oil in a grill skillet or grill and place the marinated steak in the pan. Don’t discard the marinade mixture.
  2. Grill for about 3 to 5 minutes on one side at medium heat, flip over and apply little marinade mixture. Again grill for about 3 to 5 more minutes or until cooked to your desire.
  3. Take out in a dish and set aside warm.
  4. Now slice the onion and add honey, barbecue sauce, garlic powder, soy sauce, vinegar and the remaining oil. Mix well until fully coated.
  5. Add the onion to the grill skillet and grill for about 2 minutes or until the juices are thick and reduced. Season with salt and black pepper.
  6. Atop steak with grilled onions.

for Veggie Quilt:

  1. Heat oil in a frying pan and add all of the veggies, saute for 3 to 5 minutes then add brown sugar, vinegar, soy sauce, cajun seasoning, basil and red wine and again saute for 1 more minute. Season with salt and pepper and remove from heat when ready.

Chocolate Kiss Cream Cake

Cooking time: 10 to 12 minutes

Serving size: 2


- 2 tbsp, 100% Cocoa Powder

- 1 Egg

- ½ cup, Coconut Milk

- ½ cup, Low Fat Cream

- 1 tbsp, Light Whipped Cream

- 2 tbsp, Brown Sugar

- 1 tbsp, Crushed & Roasted Almonds

- ½ cup, Whole Wheat Digestives, Crushed (located in cookie aisle)

- Nice Bowl or Glass Dish


  1. Take a large pan half filled with water and place it on high heat. Bring it to boil then lower and place a small sauce pan or heat resistant in the boiling water.
  2. Heat cream in a sauce pan. Mix the cocoa powder and cold milk and then add it to the cream in sauce pan. Cook for 2 to 3 minutes with constant stirring or until the mixture darkens. (Make sure you don't have the chocolate syrup on direct heat, just above water, otherwise its consistency will be affected)
  3. Add sugar and whisked egg and again cook for 2 to 3 more minutes with constant stirring.
  4. When the mixture is ready and thick, take out of the large pan of water and set aside until cool at room temperature.
  5. Add crushed almonds and digestives and roughly mix. Pour the chocolate mixture in a bowl or glass dish and place in the freezer for about 2 to 3 hours or until frozen.
  6. Before serving, garnish the cake with a scoop of whipped cream and serve chilled.