5 Healthy Date-Night Meal Ideas for Two
Need an idea for a romantic Valentine's Day dinner for you and your honey or a fun night along with your girlfriends? Here are a few ways to jazz up your dinner table and wow your loved ones. They are all gluten-free, healthy, and filled with antioxidant-rich veggies and lean protein to keep you satisfied all night! Go ahead and bake your valentine of these dishes–it’s positive to be a comfortable and tasty night.health'life
1. Tomato, Arugula, and Garlic Pasta: On a rimmed baking sheet, merge tomatoes with two minced garlic cloves and one tsp. oil; bake at 450 degrees for ten minutes. Cook 12 oz. gluten-free pasta according to package directions; drain and reserve 3/4 cup of cooking water. Toss cooked pasta with one cup Earthbound Farm organic arugula, 1/4 tsp. lemon zest, one tsp. capers, one tbsp. Go Veggie! Parmesan cheese, one tbsp. finely chopped fresh basil, and one (15 oz.) can of black olives, sliced. Season with sea salt and pepper. Serve warm.
2. Dairy-Free Baked Chicken Parm: Heat oven to 400 degrees. Season four chicken cutlets with 1/4 tsp. sea salt and 1/4 tsp. pepper. Place 1/4 cup gluten-free flour and one huge beaten egg in shallow bowls. Place 1/2 cup ground flaxseeds and two tbsp. GO Veggie! Vegan Parmesan Cheese in another shallow bowl. Coat chicken cutlets with the flour and flax mixture, then dip in to eggs and coat with flax mixture, pressing gently to help it adhere. Heat two tbsp. olive oil in a large skillet; cook chicken over medium heat, about two minutes per side. Pour two cups of marinara sauce in to a medium baking dish. Top with chicken and GO Veggie! Dairy-Free and Vegan Cheese. Bake for twenty minutes or until golden brown.
3. Orange and Dill Parchment Salmon: Preheat oven to 400 degrees. Season two (6 oz. fillets of salmon with sea salt and pepper. Place each salmon fillet in middle of a (15-square-inch) piece of parchment; drizzle with two tbsp. olive oil and two tbsp. freshly squeezed orange juice. Collect sides of parchment over salmon to form a pouch leaving no openings. Place packages onto a baking sheet in oven and cook for twenty minutes. Transfer to plates and carefully open packages to release steam before serving. Plate salmon; garnish with two tbsp. fresh dill and two cups Earthbound Farm Organic Kale Blend. Serve warm.
4. Gluten-Free Pizza: Lay one lb. of gluten-free pizza dough flat on a baking sheet or pizza stone. Top with two tbsp. honey, three tbsp. crumbled goat cheese, one tbsp. sesame seeds, one diced red bell pepper, one cup of Earthbound Farm organic arugula, and two tbsp. chopped pistachios. Bake in oven for twenty minutes at 475 degrees or until golden brown.
5. Mexican Hummus Fajitas: Lay four huge gluten-free tortillas on a flat surface. Divide among them: two thinly sliced cooked boneless skinless chicken breasts, one (15 oz.) can drained black beans, three tbsp. Sabra Garlic Hummus, 1/4 cup finely chopped fresh cilantro, ten diced cherry tomatoes, 1/4 tsp. chili powder, three tbsp. salsa, one sliced ripe avocado, and 1/4 tsp. sea and lt and pepper. Wrap each tortilla like a burrito and serve warm.
1. Tomato, Arugula, and Garlic Pasta: On a rimmed baking sheet, merge tomatoes with two minced garlic cloves and one tsp. oil; bake at 450 degrees for ten minutes. Cook 12 oz. gluten-free pasta according to package directions; drain and reserve 3/4 cup of cooking water. Toss cooked pasta with one cup Earthbound Farm organic arugula, 1/4 tsp. lemon zest, one tsp. capers, one tbsp. Go Veggie! Parmesan cheese, one tbsp. finely chopped fresh basil, and one (15 oz.) can of black olives, sliced. Season with sea salt and pepper. Serve warm.
2. Dairy-Free Baked Chicken Parm: Heat oven to 400 degrees. Season four chicken cutlets with 1/4 tsp. sea salt and 1/4 tsp. pepper. Place 1/4 cup gluten-free flour and one huge beaten egg in shallow bowls. Place 1/2 cup ground flaxseeds and two tbsp. GO Veggie! Vegan Parmesan Cheese in another shallow bowl. Coat chicken cutlets with the flour and flax mixture, then dip in to eggs and coat with flax mixture, pressing gently to help it adhere. Heat two tbsp. olive oil in a large skillet; cook chicken over medium heat, about two minutes per side. Pour two cups of marinara sauce in to a medium baking dish. Top with chicken and GO Veggie! Dairy-Free and Vegan Cheese. Bake for twenty minutes or until golden brown.
3. Orange and Dill Parchment Salmon: Preheat oven to 400 degrees. Season two (6 oz. fillets of salmon with sea salt and pepper. Place each salmon fillet in middle of a (15-square-inch) piece of parchment; drizzle with two tbsp. olive oil and two tbsp. freshly squeezed orange juice. Collect sides of parchment over salmon to form a pouch leaving no openings. Place packages onto a baking sheet in oven and cook for twenty minutes. Transfer to plates and carefully open packages to release steam before serving. Plate salmon; garnish with two tbsp. fresh dill and two cups Earthbound Farm Organic Kale Blend. Serve warm.
4. Gluten-Free Pizza: Lay one lb. of gluten-free pizza dough flat on a baking sheet or pizza stone. Top with two tbsp. honey, three tbsp. crumbled goat cheese, one tbsp. sesame seeds, one diced red bell pepper, one cup of Earthbound Farm organic arugula, and two tbsp. chopped pistachios. Bake in oven for twenty minutes at 475 degrees or until golden brown.
5. Mexican Hummus Fajitas: Lay four huge gluten-free tortillas on a flat surface. Divide among them: two thinly sliced cooked boneless skinless chicken breasts, one (15 oz.) can drained black beans, three tbsp. Sabra Garlic Hummus, 1/4 cup finely chopped fresh cilantro, ten diced cherry tomatoes, 1/4 tsp. chili powder, three tbsp. salsa, one sliced ripe avocado, and 1/4 tsp. sea and lt and pepper. Wrap each tortilla like a burrito and serve warm.
No comments