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Valentine’s Day Dinner

Valentine’s Day Dinner

AUBURN, Ala. – With Valentine’s Day right around the corner, many people will be looking for something to do for their special someone. Nothing could be more special than a home cooked romantic dinner. The following recipes are sure to make your Valentine’s Day a special one.

Sirloin Steak


1 ½ to 2 pound sirloin steak, about 1 inch thick

½ cup reduced-sodium teriyaki sauce

1 cup defatted beef stock

2 tablespoons lemon juice

½ cup grape juice

2 tablespoons molasses

2 tablespoons oil

1 teaspoon celery seed

2 tablespoons vinegar

1 ½ teaspoons black pepper

½ cup chopped onion

3 garlic cloves, minced

1 tablespoon Italian seasoning


Trim all visible fat from steak. Put steak in a large self-sealing freezer bag. Combine remaining ingredients and mix well to make a marinade. Pour marinade over steak and seal bag. Place it on a pan or large plate and marinate in refrigerator for 4 hours or overnight. Remove steak from marinade and place on a cold broiler pan. Discard marinade or pour it in a saucepan and boil for 2 to 3 minutes. It may then be used for sauce or for making gravy. Place broiler pan so top of steak is about 2 to 3 inches from heat. Broil about half the time recommended or until top is brown. Turn steak and cook on other side. To serve, slice steak diagonally across grain in thin slices.

Makes 8 servings. 191 calories per serving.

Marinated Asparagus


1 pound fresh asparagus

2 teaspoons Dijon mustard

3 tablespoons white wine vinegar

4 tablespoons water

2 tablespoons vegetable oil

2 teaspoons fresh lemon juice

½ teaspoons dried oregano, crushed

½ teaspoon parsley flakes

¼ teaspoon salt


Cut asparagus spears in 1 or 2 inch pieces. Separate the larger and tougher pieces from the more tender tips. First, peel the tougher pieces and drop them into the boiling water; cook until almost tender. Then, add the remaining pieces and cook until tender crisp, about 5 minutes. Drain and place them in a shallow baking dish. Combine mustard with vinegar and stir until well blended. Add the remaining ingredients and mix thoroughly. Pour over asparagus, cover and marinate in refrigerator for several hours or overnight. Drain asparagus and serve on salad greens with a dressing, if desired. Use French or some other tomato-base dressing or use a light cheesy dressing.

Makes 5 servings. 42 calories per serving.        

Strawberry Cheesecake


Butter-flavor vegetable cooking spray

1 10 ounce package frozen slices strawberries

½ cup nonfat sour cream

1 3 ounce package strawberry flavored gelatin

1 cup 1 percent low-fat cottage cheese

2 tablespoons powdered sugar

2 teaspoons lemon juice

1 or more drops of food coloring


Lightly coat a 7-inch spring form pan or deep 8-inch pie pan with cooking spray. Thaw and thoroughly drain the strawberries, saving the liquid. Add water, if necessary, to make 1 cup of liquid. Heat strawberry liquid to almost boiling. Add gelatin and stir until dissolved. Cool some. Beat cottage cheese until smooth. When gelatin is cool but not firm, combine in a large bowl with the cottage cheese, sour cream, sugar and lemon juice. Beat until smooth and beginning to be fluffy. Fold drained strawberries and food coloring into gelatin mixture. Continue until the strawberries are well distributed and color is even. Don’t mix too much. Pour into pan, cover and chill 10 to 12 hours.

Makes 12 servings. 62 calories per serving.

These recipes and many more can be found in The Auburn Cookbook, a publication of Alabama Extension.

About Justin Miller