Valentine's Dinner

One of my favorite chocolate desserts is chocolate pudding pie. I use Sugar Free Chocolate pudding, mini graham cracker crust, and use raspberry or strawberrys as a garnish. Make the pudding as directed on box. Chill then add garninsh before serving.

Here you go..

Wild mushroom soup is a savory starter that can be made up to a day in advance. Any combination of mushrooms will work well in this recipe. Reheat over medium heat. Serve with thin toasted baguette slices lightly brushed with olive oil and sprinkled with salt as a nice dipper for the soup.

Yield: 2 servings (serving size: about 1 1/4 cups)

Ingredients
1/2 teaspoon butter
1/2 teaspoon olive oil
2 tablespoons finely chopped celery
2 tablespoons finely chopped shallots
2 tablespoons finely chopped carrot
Cooking spray
1 cup thinly sliced button mushrooms
2 cups thinly sliced shiitake mushroom caps
1 (14-ounce) can fat-free, less-sodium chicken broth
1 teaspoon dry sherry
1/2 teaspoon chopped fresh parsley
1/4 teaspoon chopped fresh tarragon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Preparation
Heat butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot; sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.

Coat pan with cooking spray. Add button mushrooms; sauté 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture. Coat pan with cooking spray. Add shiitake mushrooms; sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.

Combine vegetable mixture and broth in a medium saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.

Nutritional Information
Calories:
69 (35% from fat)
Fat:
2.7g (sat 0.7g,mono 1.3g,poly 0.4g)
Protein:
5.7g
Carbohydrate:
7.1g
Fiber:
2.4g
Cholesterol:
3mg
Iron:
1.2mg
Sodium:
485mg
Calcium:
27mg

Rosemary Shrimp Scampi Skewers

Threading olive oil-marinated shrimp on rosemary-branch skewers imparts a subtle herb flavor to the dish and a fantastic scent to your table. Rosemary has a long history of being associated with the heart. It has been believed by many to be a love charm, by others to be a token of remembrance and fidelity, and by some to be a potent aphrodisiac. Bamboo skewers also work quite well. Serve with steamed haricots verts.

Yield: 2 servings (serving size: 3 skewers)

Ingredients
1 tablespoon dry white wine
1 teaspoon fresh lemon juice
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
18 large shrimp, peeled and deveined (about 3/4 pound)
6 (6-inch) rosemary sprigs
Cooking spray
Lemon wedges (optional)
Preparation
Combine first 6 ingredients in a zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Marinate in refrigerator 30 minutes, turning bag occasionally.

Working with 1 rosemary sprig at a time, hold leafy end of sprig in 1 hand. Strip leaves off sprig with other hand, leaving 1/2 inch of leaves attached to leafy end of sprig. Repeat procedure with remaining rosemary sprigs to make 6 rosemary skewers. Thread 3 shrimp onto each rosemary skewer.

Heat a grill pan over medium-high heat. Coat both sides of shrimp skewers with cooking spray. Arrange 3 skewers on pan; cook 2 minutes on each side or until shrimp are done. Remove from pan; keep warm. Repeat procedure with remaining skewers. Serve with lemon wedges, if desired.

Nutritional Information
Calories:
208 (23% from fat)
Fat:
5.2g (sat 0.9g,mono 2.1g,poly 1.4g)
Protein:
34.7g
Carbohydrate:
2.4g
Fiber:
0.1g
Cholesterol:
259mg
Iron:
4.2mg
Sodium:
400mg
Calcium:
93mg

Carrot Couscous with Fresh Chives

Carrot juice colors the couscous a vibrant orange, creating an impressive yet simple side dish. You can prepare the couscous a day ahead and reheat it in the microwave before serving.

Yield: 2 servings (serving size: about 3/4 cup)
Ingredients
2/3 cup carrot juice
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup uncooked couscous
2 teaspoons olive oil
2 tablespoons chopped fresh chives
Preparation
Bring first 4 ingredients to a simmer over medium-high heat; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Drizzle with oil; fluff with a fork. Sprinkle with chives; toss to combine.

Nutritional Information
Calories:
236 (19% from fat)
Fat:
4.9g (sat 0.7g,mono 3.4g,poly 0.6g)
Protein:
6.4g
Carbohydrate:
41.4g
Fiber:
3g
Cholesterol:
0.0mg
Iron:
1mg
Sodium:
323mg
Calcium:
33mg

Bittersweet Chocolate Pudding with Raspberries

This recipe makes four servings, so there will be some left over for you to enjoy on February 15th. Use a vegetable peeler to shave pretty curls of chocolate from a white chocolate baking bar.

Yield: 4 servings (serving size: about 1/2 cup pudding, 2 tablespoons raspberries, and 1 teaspoon white chocolate)
Ingredients
1/2 cup sugar
2 teaspoons cornstarch
1 teaspoon vanilla extract
Dash of salt
1 large egg
1 large egg white
1 cup 1% low-fat milk(can use skim milk also)
1/2 cup evaporated fat-free milk
2 ounces bittersweet chocolate, chopped
1/2 cup raspberries
4 teaspoons shaved white chocolate
Preparation
Combine first 6 ingredients in a medium bowl, stirring well with a whisk.

Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan, stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.

Nutritional Information
Calories:
276 (30% from fat)
Fat:
9.2g (sat 4.5g,mono 1.8g,poly 0.8g)
Protein:
7.9g
Carbohydrate:
44.5g
Fiber:
2g
Cholesterol:
55mg
Iron:
0.8mg
Sodium:
143mg
Calcium:
174mg