Valentine’s Day can be quite pricey for those that celebrate. American’s are expected to spend about $18.2 billion for the occasion according to the National Retail Federation. That’s an average of $136.57 per person. But just because others are going big for the occasion, doesn’t mean you have to spend a lot of money to celebrate.
One of the easiest ways to save money is by avoiding the crowds and the high prices of a restaurant, and cooking at home. We’ve pulled together some Valentine’s Day recipes that you can prepare at home to enjoy with your loved one. We even found a few healthy options for those who have stuck to their New Year’s resolutions.
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
1 cup frozen/fresh raspberries
1 tsp coconut oil
1 tbsp chia seeds
1 tbsp honey or maple syrup
1 cup oats
2 tbsp chia seeds
3/4 cup almond milk
1 tbsp honey/other sweetener
For the jam, place your raspberries and coconut oil in a saucepan on medium heat. Stir until the berries have turned mushy and the juices are coming out, about 4-5 minutes. Add the honey/syrup and chia seeds. Keep stirring until it reaches your desired consistency (another 5-10 minutes) and then remove from heat. Allow to cool down and then scoop into a container/jar and place in fridge
For the overnight oats, combine the oats, chia seeds, almond milk and sweetener in a bowl. Mix together until everything is interspersed (especially the chia seeds).
Place in fridge for 6-8 hours.
Before eating, scoop about 1/3 cup into a mason jar. Add a layer of raspberry jam and another layer oats. Add a final layer of jam and top with fresh raspberries, cacao nibs, and whatever toppings you desire.
1(13 ounce) refrigerated Grands cinnamon rolls with icing
Preheat oven to 350°. Spray a 9-inch round cake pan with nonstick cooking spray. Carefully unwind each roll into a long strip of dough, leaving center coiled. Coil the unrolled end of each strip in toward center, making two equal coils. Pull middle of strip down to make a point, forming a heart shape; pinch point.
Place in pan, points toward center. Bake 13 to 15 minutes or until golden brown.
Cool 5 minutes before removing to cooling rack. Spread or drizzle over very warm rolls. Optional: add sprinkles.
Cooked Chicken (optional)
Use a large heart cookie cutter to create heart shaped tortillas.
Sprinkle cheese on one tortilla. Keep the cheese toward the center because it will melt outwards.
Put a second heart tortilla on top. Chicken can also be put in with the cheese.
Cook over medium heat for 1-2 minutes on each side.
Balsamic Vinaigrette (optional)
Cut strawberries into heart shapes using either a knife or small heart shaped cookie cutter.
Combine all ingredients in a bowl.
1 (24-oz.) package frozen cheese-filled ravioli
3 pt. assorted grape tomatoes
1 large tomato, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
1/4 cup butter, cubed
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup torn assorted fresh herbs (such as parsley and basil)
1 (8-oz.) container mascarpone cheese
Prepare pasta according to package directions.
Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15- x 10-inch jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.
Transfer tomato mixture to a large bowl. Stir in butter, next 3 ingredients, and 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.
1/4 cup hot sauce
1/4 cup tomato paste
3 tablespoons honey
1 cup buttermilk
1/2 small sweet onion, grated
6 garlic cloves, minced
1 tablespoon cracked black pepper
2 1/4 teaspoons salt, divided
3 pounds skinned and boned chicken thighs, trimmed and cut into 2-inch chunks
10 (6-inch) wooden or metal skewers
Vegetable cooking spray
Grilled lemon halves
Toasted Pecan Pesto or Romesco Sauce
Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.
Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.
Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.
8 ounces linguine
1 tablespoon olive oil
2 tablespoons butter
1 pound jumbo shrimp (16-24), shelled and deveined
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
1/4 cup white wine
1/4 cup lemon juice (1 lemon)
salt and pepper to taste
1 teaspoon lemon zest
1 tablespoon parsley, chopped
Start cooking the pasta as directed on package.
Meanwhile, heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before transferring to a large bowl.
Add the white wine and lemon juice to the pan, deglaze it, simmer for a minute and remove from heat, season with salt and pepper and stir in the parsley and lemon zest before tossing with the shrimp and pasta.
1 bag 16 oz Snyder’s Of Hanover Old Tyme Pretzels or Pretzel Rods
1 package 16 oz Chocolate or Vanilla Candiquik or other candy coating
Melt chocolate coating according to package directions. Line two baking sheets with was or parchment paper.
Working one pretzel at a time, dip your pretzel into your melted Candiquik or other candy coating. Tap pretzel gently to shake off excess candy coating.
Sprinkle with sprinkles of choice.
Place on wax paper to allow to dry, approximately 30 minutes. Repeat with remaining pretzels.
Store in a covered container.
2-3 scoops raspberry sorbet
1 cup pink champagne
fresh raspberries for garnish
Place scoops of sorbet in large wine glass.
Pour champagne over the sorbet.
Top with raspberries.
Allow to melt while you sip or eat with a spoon, either way works!
Oreo Cheesecake Cookies
4 ounces cream cheese, softened
8 tablespoons salted butter, at room temperature
3/4 cup sugar
1 cup + 2 tablespoons all-purpose flour
10 Oreo cookies, broken into pieces
Red food coloring
In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
Add the sugar and beat well.
Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in Oreos until evenly distributed.
Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
30 minutes prior to baking, preheat oven to 350 degrees (F).
Line a large baking sheet with parchment paper.
Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press down on each cookie.
Place pan in the oven to bake for 10-11 minutes, or until *just golden at the edges. They will still be very soft when you remove them from the oven – that’s a good thing!
Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely. Enjoy!
Did you try out one of these recipes with your special someone? Let us know your favorites in the comments below!