11 Valentine’s Day Dinner Ideas

• 1 16 oz package lasagna noodles
• 38 oz tomato sauce (about a jar and a half)
• 2 cups vegan mozzarella cheese
• 1 cup tomatoes about 3 medium
• 1 cup mushrooms
• 1 cup zucchini and/or summer squash
• 1 tablespoons olive oil for sauteing veggies (optional)
• 3 cups spinach
• 1 cup vegan sausage crumbles or diced small (you can also use beefless crumbles)

Vegan Tofu Ricotta with Spinach

• 1 14 oz package  extra-firm tofu  drained and pressed
• 1 1/2 tablespoons nutritional yeast
• 1 tablespoon  light olive oil
• 1 teaspoon salt
• 1 clove garlic  or 1/4 tsp garlic powder
• 1 handful basil  or 1 tbsp pesto or dried herbs
• 1 splash water to thin it out if necessary.
• 1 16 oz bag frozen spinach thawed with excess liquid pressed out of it.

SAUCE:

• 1/2 cup barbecue sauce

• 1/2 cup soy sauce
• 1/4 cup pineapple juice
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1 1/2 tablespoons minced garlic
• 1 tablespoon olive oil
• 1 teaspoon sesame oil

SKEWERS:

• 1 pound (500 g) chicken breasts cut into 1-inch cubes
• 16 bacon rashers trimmed of excess fat and halved lengthways (2 1/2 inch x 1-inch).
• 3 cups fresh cubed pineapple
• 1 large red pepper (capsicum) diced into 1-inch pieces
• 1 large green pepper (capsicum) diced into 1-inch pieces
• 1 large red onion diced into 1-inch pieces
• Salt and cracked pepper to taste

• 2 tablespoons coconut oil
• ½ yellow onion finely diced
• 1 teaspoon ginger grated
• 1 teaspoon garlic grated
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon garam masala optional, Note 2
• ½ teaspoon chili powder
• 1 teaspoon ground turmeric
• 1 cup tomato sauce or plain passata
• 1 cup coconut milk fresh or canned
• 1 teaspoon brown sugar
• Salt and pepper
• 1 pound (450 g) shrimp peeled and deveined, I used 31-35 count
• 1 teaspoon lime juice

For Serving

• A few mint leaves and cilantro leaves for garnish
• Lime wedges for garnish
• cooked rice
• Naan bread

• 4 Boneless Skinless Chicken Breast
• 1 cup Panko Breadcrumbs
• 2 tablespoon Olive Oil
• ½ cup Grated Parmesan
• ½ teaspoon Basil
• ½ teaspoon Oregano
• ½ cup Flour
• 1 teaspoon Salt
• 2 Eggs
• 8 ounces Fresh Mozzarella Sliced
• 1 Jar of Marinara Sauce

• 4 salmon fillets
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup fresh finely chopped cilantro plus more for serving
• 3 garlic cloves pressed
• 2 tablespoons olive oil
• 1 tablespoon soy sauce

• 3 chicken breasts boneless, skinless, pounded flat
• 6 jalapenos if you want heat
• 3/4 c cream cheese softened
• 1/2 c cheese monterey jack
• 1 tsp cumin
• 9 strips bacon
• salt and pepper

• 1, 1-1.5 pound whole salmon filet

• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice about 1/2 lemon
• 2 cloves garlic crushed
• ½ teaspoon coarse sea salt
• ¼ teaspoon cracked black pepper
• 1 lemon thinly sliced
• 1 orange or blood orange thinly sliced
• Fresh chopped parsley for garnish

For the Chicken

• 3 pounds boneless, skinless chicken breasts see Notes
• salt to taste
• freshly cracked black pepper to taste
• 2 tablespoons olive oil or other neutral oil

For the Sun-Dried Tomato Cream Sauce

• 2-3 cloves garlic minced
• ¾ cup chicken broth see Notes
• ½ cup heavy cream at or close to room temperature
• ⅓ cup grated fresh parmesan cheese at room temperature, see Notes
• ½-1 cup sun-dried tomatoes see Notes
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes see Notes
• fresh basil chiffonaded, for garnish