Healthy Valentine's Day Recipes

Love is in the air! A Valentine’s Day meal usually means decadence: a round of appetizers and a heavy entree followed by a rich, gooey dessert (and washed down with a sugary cocktail!). To keep your diet on track without sacrificing the romance, surprise your sweetie with a homemade meal packed with flavorful ingredients that won't break the calorie bank.

Seared Scallops with Mint Pesto

Ingredients:

  • 1/3 cup lightly packed fresh mint
  • 1/4 cup lightly packed fresh flat-leaf parsley
  • 2 tablespoons almonds, toasted and chopped
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 sea scallops (8 to 10 ounces total)
  • 1 teaspoon olive oil
  • 1 cup fresh watercress or spinach

Let's Cook:

  1. For pesto: In a food processor, combine mint, parsley, almonds, Parmesan cheese, the water, lemon juice, garlic, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and process until nearly smooth. Set aside.
  2. Rinse scallops and pat dry with paper towels. Sprinkle scallops with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
  3. Serve scallops and pesto over watercress.

Nutrition:

Serving Size: 3 Scallops

Calories: 189 | Protein: 23g | Carbs: 7g | Fat: 8g

Roasted Duck with Pomegranate Sauce

Ingredients:

  • 1 pounds duck, breast skin removed
  • 1/2 teaspoon salt, Kosher
  • 2 teaspoon oil, olive, extra-virgin
  • 1 small shallot(s), finely chopped
  • 1 cup(s) pomegranate juice
  • 1/4 cup(s) chicken broth, less sodium
  • 1 teaspoon cornstarch
  • 2 teaspoon parsley, fresh chopped

    Let's Cook:

    1. Preheat oven to 450°F.
    2. Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
    3. While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes.
    4. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
    5. Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.

    Nutrition:

    Calories: 272 | Protein: 23g | Carbs: 22g | Fat: 10g 

    Peanut Butter & Pretzel Truffles

    Ingredients:

    Directions:

    1. Prepare PB2 as directed.
    2. Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.
    3. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour.
    4. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
    5. Enjoy!

    Nutrition:

    Serving Size: 2 Truffles

    Calories: 66 | Protein: 5g | Carbs: 8g | Fat: 3g 

     


    Cristian Mayo
    Cristian Mayo

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    Note: Some flavors may not be available in every size.