Seductive Dinner Recipes

Lifestyle and romance expert Moll Anderson shares her best-kept secrets for setting a seductive table for two. Try her recipes below!

Red Pepper and Lemon Baked Chicken

Ingredients:
• 2 3-ounce skinless and boneless
chicken breasts
• 1 red pepper, finely chopped
• 2 lemons
• 2 tablespoons dried oregano
• 2 teaspoons black pepper or to taste

Directions:
• Preheat oven to 425 degrees
.
• Squeeze lemon juice into a small baking pan.
• Add red pepper to the pan, mix with a fork.
• Cut fat off the chicken breast and add to the pan.
• Turn chicken over a few times and put some of the chopped red peppers on top of the chicken along with the black pepper and oregano.
• Bake in the oven for about 30 minutes.
• Make sure to turn the chicken at least once.

Nutritional Information (one serving = 3-oz. chicken breast)
Calories: 125.8

Total Fat: 1.5 g
Sodium: 48.9 mg
Total Carbs: 12.2 g
Protein: 17.8 g

Spinach Pomegranate Almond Salad

Ingredients for salad:
• 1 package (6 oz) fresh baby spinach

• 1/4 cup shredded reduced-fat Swiss cheese
• 1/4 cup slivered almonds
• 1/4 cup pomegranate seeds

Ingredients for dressing :
• 1/4 cup extra virgin olive oil
• 3/4 cup balsamic vinegar
• 1 clove garlic, crushed, or to taste
• 1/2 tsp dried oregano
• 2 tsp Dijon mustard
• 1 pinch salt
• 1 pinch freshly ground black pepper

Directions:
• Combine the spinach, cheese, almonds and pomegranate seeds in a large bowl
.
• In a blender, combine the dressing ingredients; cover and process until blended.
• Drizzle over salad and toss to coat.

Nutritional Information: (one serving = 1 cup)
134 calories

9 grams fat 
8 grams carbohydrates
2 grams fiber
5 grams protein

Roasted Garlic Asparagus Spears

Ingredients:
• 1 pound fresh asparagus (medium width)

• 2 teaspoons  olive oil
• 2 garlic cloves
• Minced Salt
• Freshly ground black pepper, to taste
• Lemon wedges, as garnish

Directions:
• Preheat oven to 500 degrees.
• Rinse asparagus and break off tough ends.

• Place asparagus in shallow roasting pan and coat with oil. Sprinkle with garlic and salt and pepper, to taste.
• Roast uncovered for 6 to 8 minutes (depending on width of spears), shaking pan occasionally.
• Serve with lemon wedges.

Makes 4 servings.

Nutritional Information: (one serving = 4 med. spears)
48 calories

2 grams fat 
5.6 grams carbohydrate
2.4 grams fiber
3 grams protein

You might also like:
Guy Fieri's grill recipes.
The Doctors' drunken veggie chili.
Valerie Bertinelli's pasta alle vongole.