Want to have a perfect Dinner for you r loved one but Don't feel right going to some Boring old local restaurant Why not Do the best thing Possible which will surely win the heart of your loved one, make a dinner yourself. Think it's to hard to do on your own? saying to yourself you don't have the  ability to cook A good meal? well you  may be surprised when you Tryout these Quick and easy Valentine's Day recipes!

• 1/2 cup whole wheat flour
• 2 egg whites
• 1/2 cup skim milk
• 1 pinch salt
• 1 tablespoon vegetable oil
• 1/2 cup mixed frozen berries, thawed and drained
• 1 tablespoon confectioners' sugar for dusting

1. Whisk together the wheat flour, egg whites, milk, salt, and oil in a large bowl until smooth.
2. Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup of the batter into the skillet. Tilt the pan in a circular motion to allow the batter to spread to the edges. Cook until the bottom is light brown, about 2 minutes. Flip the crepe and place 2 tablespoons of the mixed berries in the center of the crepe; cook another 2 minutes. Fold the crepe in half and remove with a spatula to a serving plate. Dust with confectioners' sugar and serve.

Amount Per Serving:

Calories: 228

• Total Fat: 7.6g
• Cholesterol: 1mg
• Sodium: 276mg
• Total Carbs: 33g
•     Dietary Fiber: 4.7g
• Protein: 10.1g

• 24 slices French baguette
• 1 tablespoon butter, softened
• 2 cups chopped fresh strawberries
• 1/4 cup white sugar, or as needed

1. Preheat your oven's broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a large baking sheet.
2. Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece of toast, then sprinkle sugar over the strawberries.
3. Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve immediately.

Amount Per Serving:

Calories: 120

• Total Fat: 1.6g
• Cholesterol: 3mg
• Sodium: 202mg
• Total Carbs: 23.1g
•     Dietary Fiber: 1.2g
• Protein: 3.7g

• 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
3. Bake in preheated oven, uncovered, for 40 minutes.

Amount Per Serving

Calories: 395

• Total Fat: 19.8g
• Cholesterol: 186mg
• Sodium: 408mg
• Total Carbs: 44.4g
•     Dietary Fiber: 0.9g
• Protein: 11g

• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons Cajun seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3. In a large skillet over medium heat, sauté chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Amount Per Serving

Calories: 1109

• Total Fat: 82.2g
• Cholesterol: 348mg
• Sodium: 1134mg
• Total Carbs: 53.7g
•     Dietary Fiber: 4.4g
• Protein: 42.7g

• 1/2 cup flaked cooked crabmeat
• 1/2 cup cooked small shrimp
• 2 tablespoons peeled and diced cucumber
• 1 tablespoon mayonnaise
• 1 teaspoon chopped fresh parsley
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch paprika
• 1 avocado

1. In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt, and pepper. Cover, and chill until serving.
2. Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika.

Amount Per Serving

Calories: 283

• Total Fat: 21.1g
• Cholesterol: 91mg
• Sodium: 440mg
• Total Carbs: 10g
•     Dietary Fiber: 7.1g
• Protein: 16.5g

• 1 tablespoon lemon juice
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/8 teaspoon white pepper
• 1/8 teaspoon garlic powder
• 2 (10 ounce) rock lobster tails

1. Preheat grill for high heat.
2. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
3. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Amount Per Serving

Calories: 743

• Total Fat: 60.9g
• Cholesterol: 170mg
• Sodium: 2037mg
• Total Carbs: 4.3g
•     Dietary Fiber: 0.5g
• Protein: 44.4g

1(14 ounce) can sweetened condensed Milk

1. In large saucepan, melt chocolate chips  with sweetened condensed milk. Remove from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm.
2. Shape mixture into 1 inch balls; roll in desired covering and/or decorate them. Refrigerate in a tightly covered dish.

Amount Per Serving:

Calories: 53

• Total Fat: 2.5g
• Cholesterol: 2mg
• Sodium: 7mg
• Total Carbs: 7.5g
•     Dietary Fiber: 0.5g
• Protein: 0.9g

• 3 cups semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• salt to taste
•  
• 1/4 cup heavy cream
• 1/4 cup raspberry flavored liqueur
• 2 cups semi-sweet chocolate chips

1. Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
2. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
3. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

Amount Per Serving

Calories: 149

• Total Fat: 7.5g
• Cholesterol: 5mg
• Sodium: 13mg
• Total Carbs: 19.7g
•     Dietary Fiber: 1.5g
• Protein: 2.3g

• Crust:
• 1 1/2 cups chocolate graham cracker crumbs
• 1/2 cup ground almonds
• 4 tablespoons white sugar
• 3/4 cup butter, melted
•  
• Cheesecake:
• 1 (4 ounce) package cream cheese, softened
• 3/4 cup white sugar
• 4 eggs
• Raspberry puree (recipe below)
• 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 1/2 cup heavy cream
•  
• Raspberry puree:
• 1 (10 ounce) package frozen raspberries
• 4 tablespoons white sugar
•  
• Chocolate Ganache (optional):
• 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 1/2 cup heavy cream
•  
• Additional Garnishes (optional):
• Fresh raspberries
• 8 ounces white chocolate, melted for drizzling

1. Preheat over to 325 degrees F (165 degrees C).
2. CRUST: In a microwave safe bowl, melt the butter. Add the chocolate graham crackers, ground almonds, and sugar and mix until combined. Press mixture into the bottom of a 9-inch springform pan and set aside.
3. PUREE: In a saucepan, combine raspberries and sugar. Bring to boil, and continue boiling 3-5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds and set aside.
4. CHEESECAKE: In a small pot over low heat, bring the whipping cream to just boiling. Remove from heat and add the chocolate chips. Set aside for 5 minutes and then stir until smooth.
5. In a large bowl, mix together cream cheese and 3/4 cup sugar until smooth. Beat in eggs, one at a time. Remove approximately 1 1/2 cup of this batter and place into a smaller bowl and add 1/2 cup raspberry puree. Blend until combined. Add the melted chocolate to the remaining batter and mix until combined. Pour the chocolate cheesecake batter into the pan. Very carefully layer the raspberry cheesecake mixture on top of the chocolate mixture. Bake for 60 to 75 minutes, or until filling is set. Cool in pan, then cover with plastic wrap and refrigerate until cold before removing from pan.

Amount Per Serving

Calories: 734

• Total Fat: 52.5g
• Cholesterol: 142mg
• Sodium: 209mg
• Total Carbs: 66.3g
•     Dietary Fiber: 4.6g
• Protein: 9.8g