Valentine s Day Dinner

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1 Valentine s Day Dinner Hearty Wheat Quick Bread Sweet Strawberry Field Green Salad Lover s Lasagna Honey Mustard Asparagus Bouquets Cupid Cakes with Raspberry Glaze

2 Hearty Wheat Quick Bread Yield: 1 loaf 1 ½ cups whole wheat flour ¾ cups all-purpose flour ½ cup oats ½ cup sugar 2 tablespoons bulgur or cracked wheat 1 ½ teaspoons baking powder ½ teaspoon baking soda 1/3 teaspoons salt 1 ¼ cups skim or soy milk 1 tablespoon applesauce 2 egg whites Preheat oven to 350 degrees. Lightly coat bottom of 8 ½ x 4 ½ loaf pay with cooking spray. Combine dry ingredients. Whisk milk, applesauce and egg whites. Stir into dry ingredients until just moistened. Pour batter into prepared pan and bake 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from pan to cool. Adapted from Cracked-Wheat-Quick-Bread Recipe,

3 Sweet Strawberry Field Green Salad Yield: 2 servings 3 cups field green salad mix 4 tablespoons strawberry vinaigrette dressing (see recipe) 8 strawberries Toss salad mix and strawberries with dressing and serve. Strawberry Vinaigrette Dressing Yield: 2 cups of dressing ½ pint strawberries, sliced 1 cup balsamic vinegar ½ cup honey ½ teaspoon cumin 1 tablespoon fresh cilantro, chopped Take ½ of the strawberries and place in blender with remaining ingredients. Blend until smooth. Transfer into another container and add remaining strawberries. Stir. Source: Tom DeGori, Executive Chef; Radisson Hotel Pittsburgh Green Tree

4 Lover s Lasagna Yield: 10 servings 2 pounds whole-wheat lasagna noodles 2 pounds fat free cottage cheese 1 cup fat free Parmesan cheese or soy cheese alternative 1 tablespoon garlic, chopped 1 tablespoon basil, chopped Salt and pepper 3 ounces egg substitute 1 pound broccoli, chopped in small florets ½ pound carrots, shredded 3 cups fresh spinach, chopped 1-5 ounce package Veggie Shreds 4 cups tomato sauce Cook lasagna noodles in boiling water until al dente, cool and set aside. Combine cottage cheese, Parmesan cheese, garlic, basil, salt, pepper and egg substitute in mixing bowl and mix until smooth. Add vegetables to mixture, and continue to mix thoroughly. Lightly spray 8 x 6-inch baking dish with cooking spray. Line bottom of pan with lasagna noodles and place ½ of cheese and vegetable mixture on top of noodles. Cover cheese mixture with 2 cups tomato sauce. Repeat layer of noodles and rest of cheese mixture. Top with layer of noodles, remaining tomato sauce and Veggie Shreds. Cover with plastic wrap and bake in oven for 1 hour and 15 minutes at 350 degrees F. Adapted from Vegetable Lasagna recipe, Tom DeGori, Executive Chef; Radisson Hotel Pittsburgh - Green Tree

5 Honey Mustard Asparagus Bouquets Yield: 10 servings 2 ½ pounds fresh asparagus Honey Mustard Sauce 2 Tbsp. honey 2 Tbsp. Dijon mustard 2 Tbsp. lemon juice ¼ cup nonfat mayonnaise or silken tofu Combine the sauce ingredients in a small saucepan, and stir until smooth. Rinse the asparagus with cool running water, and snap off the tough ends. Arrange the asparagus spears in a microwave or conventional steamer. Cover and cook at high power or over medium-high heat for 4 to 6 minutes, or just until the spears are crisp-tender. Transfer the asparagus to a serving dish. While the asparagus are cooking, place the sauce over medium heat, and cook, stirring constantly, just until the sauce is heated through. Drizzle the sauce over the asparagus, and serve immediately. Adapted from Fresh-Steamed Asparagus with Honey Mustard Sauce recipe, Fat Free Holiday Recipes, Sandra Woodruff, RD, p. 134.

6 Cupid Cakes with Raspberry Glaze Angel Food Cake 1 cup cake flour 1 1/2 cups sugar 2 cups egg whites (6 to 8 eggs) 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1 teaspoon pure vanilla extract 1/4 teaspoon salt Powdered sugar Raspberry Glaze (see recipe) Preheat oven to 350 degrees. Sift the cake flour and 3/4 cup sugar together three times. Set aside. Whip the egg whites until foamy with the whisk attachment of an electric mixer. Gradually beat in the rest of the sugar. Add the extracts and salt. Beat just until stiff peaks form. Do not overbeat. Remove the bowl from the mixer. With a whisk or spatula fold the flour and sugar mixture by thirds into the egg whites. Place the batter in an ungreased 9 ½ x 11-inch cake pan. Bake for 40 to 45 minutes, or until cake is golden brown and springs back to the touch. Invert the cake to cool. Remove it from pan and and cut into heart-shaped pieces using a large cookie cutter. Place each heart-shaped cake on plate, sprinkle with powdered sugar and drizzle with raspberry glaze prior to serving. Adapted from Eat More, Weigh Less, D. Ornish, MD, p. 335 Raspberry Glaze 2 12 ounce packages frozen raspberries ½ cup sugar 3 tablespoons cornstarch Add raspberries and sugar to a saucepan. Bring to a boil. Stir in cornstarch mixed with a little water and stir until thicken. Cool and pour over top of cake. Source:

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