There are a few occasions throughout the year where it is necessary to go out of your way to make a nice meal. Birthdays, anniversaries, and Valentine’s Day require a little extra thought and effort in preparing a meal for that special someone in your life. Sure you can go out to eat, but making a meal yourself, or even together, is much more personal and memorable.

A lot of people become intimidated with the idea of making a meal, let alone a nice meal. There is very little difference between cooking a chicken breast on the George Forman and cooking a good steak, just a few more steps and some confidence. If you are able to read, use measuring cups, and follow directions anyone can create a memorable meal. Remember, you can accomplish anything you set your mind to.

I personally love a good meal. People think that as a personal trainer I don’t enjoy food. Nonsense, I just know how and when to make the food I eat healthier. I love a good steak and that is usually my top choice for special dinners. The only requirement for a steak to be well prepared is the cooking time. I personally enjoy my steaks, medium rare. I feel you get more flavor out of the meat and it practically melts in your mouth when prepared that way. As long as you have a watchful eye, you can make a mouthwatering steak. I am sorry to all of the vegetarians in the world who are having heart attacks at the idea.

A classic option at most nice restaurants is surf and turf. To keep the meal from completely breaking the bank you can make lobster bisque, instead of eating whole lobster tails. Use the lobster bisque as an appetizer as the steak is waiting to be served. Along with the lobster, most people enjoy potatoes with their steak. Instead of using traditional potatoes using a sweet potato is much healthier. To add more flavor, since a lot of people dislike sweet potatoes, twice bake it. Finish the meal off with strawberries dipped in dark chocolate and you will have a delicious meal that you will remember for years.

Considering there are so few truly special occasions I wouldn’t scrutinize the recipes too much. Replace ingredients as best as possible, like olive oil for vegetable oil, but in some cases just enjoy the meal. Just don’t get in the habit of considering every weekend a special occasion.

My only advice is to be careful with the portion sizes. Even though the food will taste really good don’t overdue it. Have a small bowl of bisque for the flavor, use small pieces of steak, share a large potato or use two small ones, and eat a few strawberries to finish the meal. Even though it is a special occasion you don’t need to completely derail from the progress you have been making.

Lobster Bisque

1 tablespoon butter
1 tablespoon and 1 teaspoon chopped fresh mushrooms
2 teaspoons chopped onion
2 teaspoons chopped celery
2 teaspoons chopped carrot
1/3 (14.5 ounce) can chicken broth
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup half-and-half
2 tablespoons and 2 teaspoons dry white wine
2-1/2 ounces cooked lump lobster meat

1. Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.

2. Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Makes 2 servings.

Per serving: 192 calories, 13.6 g fat, 4.3 g carbohydrates, 10.3 g fiber, 573 mg sodium

Blue Cheese Crusted Filet Mignon with Port Wine

1-1/2 teaspoons butter
1/4 cup minced white onion
1-1/2 cloves garlic, minced
1-1/2 teaspoons chopped fresh thyme
1/4 cup and 2 tablespoons low-sodium beef broth
1/4 cup port wine
1-1/2 teaspoons olive oil
2 filet mignon steaks (1 1/2 inch thick)
1/4 cup and 2 tablespoons crumbled blue cheese
2 tablespoons panko bread crumbs

1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
2. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
3. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
4. Preheat the oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Makes 2 servings.

Per serving 524 calories, 40.4 g fat, 8.5 g carbohydrates, 27.8 g protein, 487 mg sodium

Twice Baked Sweet Potatoes

3 sweet potatoes
2 tablespoons butter
1/2 small onion, minced
1-1/2 teaspoons packed brown sugar
1-1/4 teaspoons orange zest
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 tablespoons sour cream
1 tablespoon chopped fresh cilantro
1 egg whites

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
3. Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
4. In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
5. Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
6. In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
7. Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.

Makes 2 servings.

Per serving: 372 calories, 15.2 g fat, 54.4 g carbohydrates, 6 g protein, 37 mg sodium

ENJOY!

Trackback URI |