As Valentines Day is on the way...

Start with a small green salad topped with olive oil and lemon. Main course: grilled chicken with lots of seasoning, braised collard greens (if you can work in a 1/2 slice of bacon for calorie count, the taste will be anything but boring). Finish with a small fruit "ice cream" (no cream, no added sugar, basicly softly frozen pureed naturally sweet fruit.)

Unfortunately, I do not have the nutritional breakdown for this, but it could be run through the recipe builder to get an idea.

Filets Mignons with Cranberry-Orange Sauce

Weight Watchers Recipe

8PointsPlus Value
Prep time: 7 min
Cook time: 22 min
Other time: 0 min
Serves: 2
This speedy recipe with a sweet-tart cranberry and orange sauce just serves two.
Recipe

Ingredients
1/2 pound(s) uncooked lean and trimmed beef filet mignon
1/2 tsp black pepper, freshly ground
1/4 tsp table salt
2 tsp olive oil
1 small uncooked shallot(s), or 1⁄2 small red onion, minced
1 clove(s) (medium) garlic clove(s), minced
1/4 cup(s) unsweetened orange juice
1/4 cup(s) red wine, or beef broth
3 Tbsp dried cranberries
Instructions
Pat the filets dry with paper towels; sprinkle both sides with the pepper and salt. Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot. Add the filets and cook until well browned, about 4 minutes.

Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.

Add the filets and cook until well browned, about 4 minutes.

Turn and cook until the center is slightly less done than you'd like, 2 – 3 minutes for medium rare (the meat will continue to cook when you take it off the heat).

Transfer to a plate and loosely cover with foil.

Heat the remaining 1 teaspoon oil in the same skillet. Add the shallot and garlic; cook, stirring frequently, until softened, 2 – 3 minutes. Add the orange juice, wine, and cranberries; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 2 – 3 minutes. Return the filets to the pan and cook, swirling to coat them with the sauce. Serve at once.

What about a broth-based fondue? They are delicious, they make for a wonderful evening meal / date because you spend so much time together at the table - lots of time for conversation. Prep time is minimal. You can fondue many different items (many of which can be low-cal, such as veg, shrimp). You can get beef or other meats in whichever quantity suits each of you, without either feeling like you're eating too little/too much.

The time it takes for cooking each piece automatically slows down your eating, so your body has a chance to register your fullness before you over-do things.

You can find or make low-cal dipping sauces as well.

A nice dessert that looks really fancy is chocolate covered strawberries. It sounds very decadent but is fairly low in calories. One strawberry is about 30 calories. You can always make a main course salad, lots of veggies and just a few slices of beef, shrimp, or other seafood and perhaps some crunchy veggies with a low cal dip for an appetizer.

Last night I made Filet Mignon with a balsamic reduction and served with crab legs. I made a compound butter for the steak as well. It was decadent. Valentine's Day came early. When I've made this before, I served with roasted potatoes and green beans instead of the crab legs. So delicious!

If I was doing 3 courses, I would probably do the crab legs as an appetizer, the filet and a vegetable for the main and then berries and cream for dessert.

As far as the calories, I would bank earlier in the week and make sure I'm exercising so I don't go over calories. And most importantly, enjoy yourself!

http://www.self.com/body/food/2015/01/recipes-serves-2-dinner-dessert?mbid=nl_021115_Daily&CNDID=9289061&spMailingID=7496089&spUserID=MjcxNTMwMzE1MjES1&spJobID=621185293&spReportId=NjIxMTg1MjkzS0

Chicken can be fancy if you pound it kind of thin, lightly salt it, then cook in some already hot chicken broth with some lemon zest and a touch black pepper & salt, then a good squeeze of lemon juice at the end of cooking. Throw some capers in too if you like those. That's a little healthier version of chicken piccata. It basically takes the oil and flour out for breading and a light pan fry. While the chicken is cooking you can float a couple lemon slices in the broth and then use those as garnish. Since the chicken is thin, it won't take long to cook! Also, you just want enough broth to cook the chicken in, then a little left to pour over it on the plate. Have any side dishes basically already prepared.