This Valentine’s Day, skip the overpriced dinner reservation and cook dinner for two at home! Not only will you save money, but you can also prepare lighter dishes that won’t leave you feeling bloated or super stuffed. Do you really want to rush home and have to lay down or worse, run to the bathroom, because of what you ate? Nope!

These recipes are bursting with flavor and we promise both you and your date will both enjoy these tasty and nutritious meals. And the best part? Cooking together! Whip out your aprons, pour yourselves a drink, and cook up a Valentine’s Day dinner you’ll both remember for years to come.

Recipe from The Endless Meal

Nothing says date night like a steak dinner. But if you’re looking for lighter fare, this steak salad should be your go-to. Juicy steak on top of crisp veggies and drizzled with a creamy balsamic vinaigrette — delicious and nutritious!

Ingredients

Steak:
1 10-oz grilling steak (boneless prime rib)
½ tsp each salt and pepper
1 tsp avocado oil

Salad:
4 ounces of arugula
1 cup cherry tomatoes, cut in half
1/2 English cucumber, diced
1/2 avocado, sliced
1/4 cup thinly sliced red onions

Creamy Balsamic Dressing:
1/2 tbsp each: grainy mustard, dijon mustard, and balsamic vinegar
2 tbsps olive oil

A pinch of salt and pepper

Directions

1. Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.
2. Heat a pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.
3. While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tbsp of water, as needed. Pour the dressing over the salad and toss.
4. Thinly slice the steak across the grain and serve it over the salad.

Recipe from Food Faith Fitness

This quick and easy one-pan, 30-minute recipe is loaded with spicy-sweet flavor. It’s gluten-free and paleo-friendly, perfect for a stress-free date night dinner!

Ingredients

2 small chicken breasts (4 oz each)

Salt and pepper

½ tbsp Extra-Virgin Olive oil

2 cups cauliflower, cut into bite-sized pieces

¾ cup carrots, sliced

½ cup sweet onion, chopped

1 ½ tsp fresh ginger, minced

1 ½ tsp ground cumin

1 tsp cinnamon

¼ tsp paprika

⅛ tsp ground allspice

¾ cup orange juice

½ cup crushed tomatoes

2 Medjool dates, sliced

½ cup cilantro, minced + additional for garnish

2 tbsp roasted pistachios, chopped

1/2 a small cucumber, thinly sliced

Directions

1. Using a meat mallet (or a rolling pin) pound out the chicken breasts until they are flat. Sprinkle with salt and pepper.
2. Heat the olive oil in a large skillet on medium/high heat. Cook the chicken breast until golden brown, about 1 to 1.5 minutes. Flip and repeat on the other side. Transfer to a plate.
3. Turn the heat down to medium and add the cauliflower, carrot, onion, ginger, cumin, cinnamon, paprika, and allspice to the pan. Cook, stirring frequently, until the veggies begin to soften and the spices are fragrant (about 3 minutes).
4. Stir in the orange juice, crushed tomatoes, and sliced dates. Turn the heat up to high and bring to a boil. Boil for 2 minutes. Reduce the heat to medium and simmer, stirring frequently, until the sauce begins to reduce and thicken, about 5 minutes. Season to taste with salt and pepper.
5. Place the chicken back into the pan, nestling it into the veggies and spooning some sauce over top. Cover and reduce the heat to medium/low. Cook until the chicken is no longer pink inside, about 10 minutes.
6. Stir in the cilantro and divide the chicken between two plates. Top each with the chopped pistachios and place the sliced cucumbers on the side.
7. Garnish with extra cilantro, if desired, and enjoy!

Recipe from Gimme Delicious

Who doesn’t enjoy a good taco? These spicy pan-grilled shrimp tacos are loaded with a zesty honey cilantro-lime slaw and topped with a creamy sriracha sauce. Sweet and spicy, just like you!

Ingredients

20 medium shrimp, peeled and deveined

2 tbsp olive oil

1 tsp paprika

½ tsp ground cumin

¼ tsp onion or garlic powder (optional)

¼ tsp black pepper (optional)

¼ tsp kosher salt

Lime wedges, for garnish

Cilantro Lime Slaw:

2 cups cabbage, shredded

¼ cup red onion, thinly sliced

¼ cup cilantro, minced

½ jalapeno, seeded (optional)

1 tbsp olive oil

1 tbsp honey

2 tbsp lime juice

salt and pepper, to taste

6 small corn or flour tortillas

Creamy Sriracha sauce:

1/4 cup sour cream or mayonnaise

1 tbsp Sriracha

Directions

1. Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away or marinate in the refrigerator for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast-iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
2. Combine all the ingredients for the Cilantro Lime Slaw in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
3. To make the sauce, whisk Sriracha and sour cream or mayonnaise in a small bowl. Taste and add more sriracha if desired.
4. To assemble, grill tortillas on the stovetop over the flame until lightly charred (optional). Top each tortilla with 4-5 pieces of shrimp and some slaw. Drizzle with sriracha sauce. Serve with lime wedges on the side. Enjoy!!

Date nights don’t always have to mean going out. Dinner for two can be fun to make at home when you both work together to make it happen! Are you planning on going out or staying in for Valentine’s Day this year?