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Date Night Recipes

date-night

 

Filet Mignon with Mushroom-Wine Sauce

Ingredients

1/2 cup less-sodium beef broth

1/4 cup water
2 teaspoons all-purpose flour $
3/4 teaspoon Dijon mustard
1/2 teaspoon bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray $
2 (4-ounce) beef tenderloin steaks
1 cup presliced mushrooms $
1/2 cup sweet Marsala

Preparation

Heat a large cast-iron skillet over high heat.

Combine first 7 ingredients in a bowl.

Coat pan with cooking spray. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add mushrooms to pan, and cook 3 minutes or until lightly browned. Remove mushrooms from pan. Remove pan from heat; add Marsala, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Stir in mushrooms.

Easy Tossed Salad for Two Recipe

Ingredients

  • 4 cups torn mixed salad greens
  • 1 small apple, sliced
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup dried cranberries
  • 1/4 cup fat-free poppy seed salad dressing

Directions

  1. In a large bowl, combine the salad greens, apple, almonds and cranberries. Drizzle with dressing; toss to coat. Yield: 2 servings.

Chocolate Chunk Bread Puddings

Ingredients

1 3/4 cups (1/2-inch) cubed Hawaiian sweet bread
2/3 cup 2% reduced-fat milk
2 tablespoons sugar
1 1/2 tablespoons unsweetened cocoa
1 tablespoon Kahlúa (coffee-flavored liqueur)
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
1 ounce semisweet chocolate, coarsely chopped
2 tablespoons frozen fat-free whipped topping, thawed

Preparation

Preheat oven to 350°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.

Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Divide half of bread mixture evenly between 2 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.

Place ramekins in an 8-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 35 minutes or until set. Serve each pudding warm with 1 tablespoon whipped topping.