Are you ready to show off your mad cooking skills to your boyfriend with these easy dinner recipes for two?! Don’t worry if you didn’t inherit your family cooking trait, these 15 recipes are easy for both the domestic novice and the domestic goddess! The next time you have date night, treat your man to a delicious home cooked meal he’ll never forget! Here are 15 easy dinner recipes to wow your man...
Try this quick and easy chicken dinner recipe for two during the week when you’re too busy for a complicated meal but want to stay in for dinner. This recipe combines honey, sweet raisins, curry powder and chunky salsa for a little bit of sugar and a little bit of spice! This chicken dinner is sure to please even the most discriminating palates!
1 tablespoon olive or vegetable oil
2 teaspoons curry powder
1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa
½ cup sliced green olives
¼ cup golden raisins
¼ cup honey
1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 to 8 pieces, skin removed if desired
In 12-inch nonstick skillet, heat oil over medium heat. Stir in curry powder. Cook over medium heat 1 minute, stirring constantly. Stir in remaining ingredients except chicken. Add chicken; turn to coat. Cover; cook over medium-high heat 5 to 6 minutes, turning chicken occasionally, until sauce is bubbly and chicken is thoroughly heated. Cooking the curry powder first gives an authentic taste, but if you’re short on time, just skip that step.
Here’s another tasty idea on the list of dinner recipes for two. This seafood bake combines scallops, shrimp and halibut fillets-my mouth is watering already! Feel free to use different seafood if you can’t find any of the three main ingredients, it’ll tastes just as good! This recipe is quick, easy and delicious and would make a great date night dinner or relaxing weekend meal!
2 (4 ounce) halibut fillets
6 peeled and deveined jumbo shrimp, tail still attached
1/3 cup dry white wine
2 tablespoons melted butter
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning, such as Old Bay™
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Preheat oven to 450 degrees F (230 degrees C).
Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper. Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.
This quick and easy dinner is ideal for those days when you’ve come home late from work and still want to make a hot meal for your man. This recipe is not only yummy but it’s very budge-friendly at that; the total cost for this meal is $1.50 per person! No one will ever know how easy and cheap your fabulous dinner was!
1 tablespoon oil-sesame or peanut oil
1 lb boneless skinless chicken breast, cut into thin slices
1 clove garlic, minced
2 tablespoons soy sauce or teriyaki sauce
2 teaspoons freshly grated ginger or 1 teaspoon powder
1 3-ounce package chicken flavor ramen noodle soup
1 1-lb bag frozen mixed oriental vegetables
1/4 cup water
Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink. Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes. In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain. Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.
This quick and easy dinner is sure to please any meat lover! I don’t think any man can say no to ribs! This delicious dinner tastes even better when it’s marinated overnight, so you can prep this meal the night before and you’re set! Easy prep and easy cooking-just throw it in the oven and forget about it! You can’t ask for an easier recipe!
2 racks pork baby back ribs (about 4 pounds total)
1 cup barbecue sauce, divided
Preheat oven to 375 degrees F. Place each rack of ribs on a piece of aluminum foil large enough to completely wrap the ribs (see Note). Brush ribs with 1/2 cup barbecue sauce, covering completely, then wrap tightly in foil. Place on rimmed baking sheets and bake 1 hour, or until fork-tender. Carefully unwrap ribs and remove foil. Return ribs to baking sheets; brush with remaining 1/2 cup barbecue sauce, covering completely. Preheat broiler. Broil 5 minutes per side, or until sauce begins to brown. Cut into individual ribs, and serve.
This is one of the healthier dinner recipes for two featuring my favorite protein-packed fish. The savory recipe is sure to be a hit with your boyfriend with its garlic, chili and citrus flavors. Pairing this scrumptious dish with crunchy asparagus makes for a wonderful blend of textures and flavors, and no one will be able to tell how healthy and low-calorie this meal is!
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic, powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.
Here’s a delectable quick and easy dinner for my vegetarian friends! I’m a huge fan of casseroles because you can literally pile the ingredients in a dish, bake and you're done! This casserole contains sweet corn and zesty peppers dressed in a mouthwatering cheese sauce. If you like dishes with a Southwestern flair, try this baby out for sure!
2 cups frozen peppers and onions for stir-fry
1, 10-ounce package frozen whole kernel corn
1, 10 3/4-ounce can Campbell's Southwestern Pepper Jack Soup or Cheddar Cheese Soup
1/2 cup milk
1/2 teaspoon Frank's RedHot Original Cayenne Pepper Sauce (optional)
2/3 cup shredded Mexican blend cheese
1 1/3 cups French's Cheddar French Fried Onions
Combine peppers, onions, and corn in a 1 1/2 quart microwave-safe casserole. Cover. Microwave on high for 8 minutes, stirring once halfway through cooking. Drain well. Stir in soup, milk, Frank's RedHot Sauce, 1/3 cup cheese and 2/3 cup French Fried Onions. Sprinkle with remaining cheese and onions. Bake at 350 degrees F for 25 minutes or until hot.
This is another dinner recipe for two that is sure to be winner. I mean, what man can resist sirloin?! This delightful dish is pure comfort food, featuring gravy and tender meat. Be sure to serve this beefy dinner on a bed of egg noodles for a rich and delectable meal! With less than 350 calories per serving and packed with protein, this is an ideal meal to serve to refuel on a weeknight after the gym!
8 ounce(s) sirloin steak, trimmed of fat and cut into 1-inch chunks
1 teaspoon(s) fennel seed, roughly chopped or coarsely ground in a spice grinder
1/2 teaspoon(s) kosher salt, divided
1 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) minced garlic
3/4 cup(s) reduced-sodium beef broth, divided
1/4 cup(s) dry red wine
2 bell peppers, cut into 1-inch squares
Freshly ground pepper , to taste
1 tablespoon(s) all-purpose flour
Rub steak with fennel seed and 1/4 teaspoon salt, turning to coat on all sides. Heat oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, turning once, until browned on the outside and still pink in the middle, 2 to 4 minutes. Transfer to a plate and cover with foil to keep warm.
Add garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add 1/2 cup broth and wine, scraping up any browned bits with a wooden spoon. Add bell peppers, the remaining 1/4 teaspoon salt and pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook until the peppers are tender-crisp, 4 to 6 minutes.
Whisk the remaining 1/4 cup broth and flour in a small bowl. Add to the pepper mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Return the steak to the pan. Adjust heat to maintain a slow simmer and cook, turning the meat once, about 2 minutes for medium-rare.
This quick and delicious dinner for two requires a waffle maker so if you don’t have one, I strongly suggest borrowing one just for this recipe! This recipe turns a breakfast staple into a full meal featuring corned beef, Swiss cheese and beer. This recipe is deceptively easy and so unique; your man will think you spent all day in the kitchen preparing this tasty sammie!
2 cups rye flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup good-quality beer (recommended: stout or porter)
1 cup cold whole milk
2 eggs, lightly beaten
1 tablespoon caraway seeds
1 pound thinly sliced corned beef
1/2 pound thinly sliced Swiss cheese
2 cups sauerkraut, rinsed and drained
1/2 cup Big Daddy's Thousand Island, recipe follows
Special equipment: waffle iron
Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top. In a large bowl, add the rye flour, all-purpose flour, baking soda, baking powder and salt and whisk together to combine. Add the beer, milk, eggs and caraway seeds and whisk again until the wet and dry ingredients are mixed well, about 30 seconds.
Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm. There should be 8 waffles total, or 4 large waffles which can be cut in half.
Increase the oven temperature to 400 degrees F. Once all of the waffles are done, place 4 of them on a cutting board. Top each with a couple slices of cheese, some corned beef, about 1/2 cup of sauerkraut and drizzle with the Thousand Island dressing. Make a few layers, if desired. Top the sandwiches with the remaining waffles and place back on the rack. Place a sheet of foil on top of the sandwiches, add another cookie sheet on top of the foil and place a heavy pan or a brick on the sheet to press the sandwiches. Cook in the oven until the cheese melts, an additional 5 minutes.
Big Daddy's Thousand Island:
3/4 cup mayonnaise
1/4 cup ketchup
3 tablespoons sweet pickle relish
1 1/2 tablespoons prepared horseradish
1 teaspoons red wine vinegar
Pinch of salt
Pinch of coarsely ground black pepper
Whisk all the ingredients in a small bowl until well incorporated. Store covered in the refrigerator.
Here’s another vegetarian rendition of one of the most popular dinner recipes for two. The burrito stack looks just as good as it tastes! If you’re a Tex-Mex fan, you’re going to fall in love with this delicious recipe! And if you’re a vegetarian and he’s not, don’t worry, he’ll love this meatless dish just as much as any other burrito recipe and he won’t believe it’s less than 500 calories per serving!
1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
1/2 cup rinsed canned black beans
1 tsp. chili powder
4 whole wheat tortillas (8 inch)
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
1/2cup frozen corn, thawed
5 green onions, thinly sliced
1 cup quartered cherry tomatoes
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
Heat oven to 425ºF. Mix first 4 ingredients until well blended; spread onto tortillas. Place 1 tortilla in 13x9-inch dish sprayed with cooking spray; top with 1/4 each of the cheese, corn and onions. Repeat layers 3 times; cover. Bake 25 to 28 min. or until heated through.Top with tomatoes and sour cream. Cut into wedges.
If it’s midweek and the two of you aren’t too hungry but still want something tasty to munch on, why not try a taco salad? Taco salads are quick, easy and you really can’t go wrong! Follow this recipe then add some yummy extras like sour cream, guacamole, more veggies, different types of cheese and more!
1 whole chicken breast
1/2 can salsa (your favorite)
1/2 package taco seasoning
1 bag mixed salad green
cheddar cheese, shredded (fresh or packaged)
1 package tortilla chips
Saute chicken breast in med.size frypan, I use just a little oil so chicken doesn't stick. Once it is cooked, remove from pan, and dice up the breasts. Add Salsa and Taco seasoning to pan. Return chicken diced to pan, and let simmer in sauce for 30 minutes. Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce. Serve chips on the side, they are great to scoop the salad on your fork.
Pork is another great protein to have on hand. Did you know that pork loin has the same amount of protein, 22 grams, as most fish fillets? It’s also low in fat and high in vitamin B1. If you haven’t tried making pork in a while, this honey pecan recipe makes a sweet and crunchy entrée that any carnivore will love!
1 pound boneless pork loin cutlets pounded to 1/4-inch thickness
Flour for dredging
3 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
Dredge cutlets in flour, shaking off excess. In a heavy skillet over medium heat, heat 1 tablespoon butter . Add cutlets and sauté until brown on both sides, 5 to 6 minutes. Soften the remaining butter and mix it with the honey and pecans; add to skillet and stir gently. Cover and simmer gently 7 to 8 minutes. Remove cutlets to a serving platter, and spoon any remaining sauce and pecans over them.
I don’t know anyone who wouldn’t love to eat a pizza for dinner, do you? We all deserve to enjoy a treat now and then and this homemade pizza is a great way to end a long day. Plus, you’ll feel much better eating this pizza knowing you made the dough and sauce yourself. Feel free to add your favorite toppings, toss a salad and you’re good to go!
1/4 ounce active dry yeast (1 package is approximately 2 1/4 teaspoons)
1 cup warm water (105-115 degrees)
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
2 1/2 cups flour (stir to remove any lumps)
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
1 ounce Parmesan cheese, grated (equals 1/4 cup)
2 teaspoons dried oregano
1/4 teaspoon salt
1/4-1/2 teaspoon minced garlic
1/8 teaspoon pepper
4 ounces pepperoni, sliced (equals 1 cup)
8 ounces mozzarella cheese, shredded (equals 2 cups)
Preheat oven to 425 degrees (400 degrees if using Pyrex pizza pans).
Dissolve yeast in warm water. Stir in remaining dough ingredients: beat vigorously, about 20 strokes.
Allow dough to rest about 5 minutes while preparing sauce.
Mix sauce ingredients; set aside.
Divide dough in half. On lightly greased baking pans, pat/press each half into 12 inch circles. Use floured finger tips when pressing dough into circles.
Spread sauce on each circle. Arrange pepperoni on top and sprinkle with mozzarella cheese.
Bake for 18-20 minutes or until crust is brown and topping is hot and bubbly. Makes 2 pizzas.
To freeze and bake later: double wrap and freeze assembled pizza (without baking) on the pizza pan ~ bake frozen pizza at 400 degrees for 25 minutes.
We all need a foolproof recipe for those nights we need to whip up a spur-of-the-moment meal and this delicious chicken recipe is perfect to wow your man! This recipe uses an easy marinade with rosemary and lemon juice that makes this a delightfully flavorful dish!
4 large chicken thighs, bone-in, skin-on
3 tablespoons olive oil
1 tablespoon rosemary, dried
1 lemon, sliced
1 teaspoon salt
1 teaspoon black pepper
Place the chicken thighs in a dish. Drizzle over the olive oil, rosemary, lemon slices, salt and pepper. Cover and let marinate in the refrigerator for at least 30 minutes. This can be done up to 4 hours in advance.
Preheat the oven to 350°F and have a small 8î x 8î baking dish ready. Preheat a cast-iron pan over medium high heat. When hot, drain each chicken breast of excess oil, and place in chicken thigh in the pan, skin side down. It's fine to sear the lemon slices with the chicken.
Once the chicken is golden brown (4-5 minutes), flip it and sear it on the other side. Once both sides are brown, move the chicken thighs to the baking dish.
Bake for 20 minutes. Test the temperature in the deepest part of the thigh with a food thermometer - it should be 165°F. If it isn't, return it to the oven for 3 minutes intervals, and re-test.
Let rest for 5 minutes before serving.
This gorgeous dish can be made with any firm white fish and can also be baked or grilled if searing isn’t your thing. The author of this recipe says the salsa is the star of the dish, so don’t be afraid of adding the colorful and delicious salsa on other dishes, also! If you like your salsa spicy, go ahead and add more jalapeno as this recipe is on the milder side.
For the salsa:
1½ cups mango, (1 large or two small mangoes) peeled and diced into ½” cubes
1 large avocado, peeled and diced into ½” cubes
½ cup chopped red cabbage
¼ cup fresh cilantro, chopped
1 scallion, (green and white parts) chopped
2 teaspoons minced fresh jalapeno (without seeds)
1 tablespoon fresh lime juice, (juice from ½ lime)
1 tablespoon extra virgin olive oil
pinch ground cumin
For the halibut:
3 tablespoons olive oil
4 7-ounce skinless halibut fillets, patted dry
Preheat oven to 450 degrees.
Combine all salsa ingredients (mango through cumin) in a medium bowl and gently stir to combine. Season to taste with fine sea salt and freshly ground black pepper; set aside.
Heat olive oil in a large, ovenproof skillet over medium-high heat until almost smoking. Add halibut fillets, without crowding, to the hot skillet. Be careful as the oil will cough and sputter. After a few seconds nudge each fillet with a spatula to promote even searing. Continue to sear for about 3 minutes. Gently slide spatula under halibut and peek to see if it has reached your desired level of golden brown. Once it has, transfer skillet to 450 degree oven for 4 to 5 minutes more, until fish is opaque in the center. Remove from oven and flip each fillet. Allow to rest for a moment while the hot oil lightly browns the other side.
Transfer one fillet to each of 4 plates, seared side up. Season lightly with coarse salt (such as kosher or Maldon) and freshly ground black pepper.
Stir salsa once more and spoon desired amount over each fillet. Serve immediately.
Most men I know are hard-pressed to turn down a juicy steak and this recipe uses fresh garlic to really turn up the flavor of a T-bone steak! What’s even better is that this steak can be prepared on the stove top so you don’t have to worry about having a grill to make a great steak!
2 (12-ounce) T-bone steaks
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1/2 stick) butter
1 tablespoon chopped garlic
1 tablespoon fresh parsley
Season steaks on both sides with salt and pepper. Using a large skillet or grill pan, brown steaks over medium-high heat for 2 to 3 minutes per side, in batches, if necessary.
Remove pan from heat for 1 minute; reduce heat to low. Add butter, garlic, and parsley. Cook steaks 1 to 2 more minutes per side, or until desired doneness. Serve immediately.
You’re going to be your boyfriend’s favorite cook with these simple yet tasty dinner recipes for two! There’s nothing worse than coming home from a long day at work, then spending hours in the kitchen to make a decent dinner. Keep these recipes handy anytime you have guests over for a quick meal, everyone will think you’re a genius in the kitchen! What are some of your favorite quick, delicious meals?
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