Valentine’s Weekend Recipes- Sunday

This is a continuation of our Valentine’s Day Weekend Recipes.  On to our last day- Sunday.


Breakfast- Since many married Christians have church on Sunday mornings, I chose something super simple to make.

‘ I Love You’ Waffles (recipe from ‘A Little Tipsy”)



Bisquick Pancake Mix (plus whatever ingredients are typically needed, as stated on the box)
Duncan Hines Red Velvet Cake Mix (plus whatever ingredients are typically needed, as stated on the box)
Whipped Cream


1. Mix up Bisquick and Cake mix separately according to package directions.
2. Mix together 1 part prepared cake batter to 4 parts Bisquick batter. (Ex- 1 cup Bisquick to 1/4 cup cake mix)
3. Pour in Waffle Maker and cook as usual.
4. Top waffle with a whipped cream heart and enjoy


Spaghetti with Sautéed Chicken and Grape Tomatoes (recipe from



2 skinless chicken breast halves, diced in 1 inch cubes
cooking spray
1/2 tsp each of dried oregano and dries basil
kosher salt and fresh pepper
8 oz spaghetti (high fiber or low carb) I used Ronzoni Smart Taste
2 cups grape tomatoes, halved
6 cloves garlic, smashed and coarsely chopped
4 tsp extra virgin olive oil
4 tbsp chopped fresh basil 


1.  Bring a large pot of salted water to boil.
2.  Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.
3.  Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
4.  While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well.
5.  Serve and top with good grated cheese.

Dinner- Beef Filets with Portobello Sauce (recipe from TasteofHome)



beef tenderloin steaks (4 ounces each)                            
1/2 cup dry red wine or reduced-sodium beef broth                            
1 teaspoon all-purpose flour                            
1/2 cup reduced-sodium beef broth                            
1 teaspoon each steak sauce, Worcestershire sauce and ketchup                            
1/2 teaspoon ground mustard                            
4 ounces fresh baby portobello mushrooms, sliced                           
1/4 teaspoon pepper                            
1/8 teaspoon salt                            
1 tablespoon minced chives, optional


1.  In a large nonstick skillet coated with cooking spray, brown steaks on both sides over medium-high heat. Remove and keep warm.                             
2.  Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup and mustard. Bring to a boil.                          
3.  Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
4.  Sprinkle with pepper, salt and chives if desired

Dessert- Strawberry Mousse Cream Puffs (recipe from feedingmygiant)download (2)

Ingredients- (For the Puffs)

2 3/4 cups flour
1/8 tsp salt
1/2 tsp baking soda
2 cups water
1 stick plus 2 tbsp butter
4 large eggs

Directions- (for the puffs)

1.  Preheat oven to 425.  Line a cookie sheet with parchment paper.  Sift the flour, salt, and baking soda together and set aside.
2.  In a heavy saucepan, heat the water.  Add the butter.  When melted, remove the pan from the stove and add the flour mixture all at once.  Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan.  Continue to stir until mixture forms into a ball with glossy coating (3-5 minutes).
3.  Remove the ball of dough and place into a mixing bowl. 
4.  Add the eggs one at a time to the dough beating with a wooden spoon or hand mixer in-between additions to mix well (I prefer the hand mixer method).
5.  Fill a pastry bag fitted with a 1/2-inch tip with the cream puff batter.  Squeeze out 3-inch puffs, about 1/2 inch apart on a cookie sheet. 
6.  Bake 20 minutes or until golden brown.  When done, carefully slit the side of each cream puff with a knife or poke the tops with a toothpick to allow steam to escape and to prevent the puffs from becoming soggy inside.    Transfer to cooling racks and let cool.

Ingredients- (for the strawberry mousse)

2 tablespoons water
1 (1/4-ounce) packet unflavored gelatin
8 ounces strawberries, washed, hulled, and cut into large dice
2 tablespoons granulated sugar
1 teaspoon lemon juice
¾ cup heavy cream 

Directions- (for the mousse)

1.  Place the water in a small bowl, sprinkle the gelatin evenly over the surface, and stir to combine; set aside.
2.  Combine the strawberries, sugar, and lemon juice in a small saucepan and stir to coat the berries in the sugar. Mash the berries with a potato masher to release their juices, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are falling apart and the juices have thickened slightly, about 10 minutes. Meanwhile, set a fine-mesh strainer over a large bowl.
3.  Pour the strawberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid is extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the strawberry liquid until it’s dissolved and smooth. Set aside to cool to room temperature, about 15 minutes. Meanwhile, place the clean bowl of the stand mixer and the whisk attachment in the freezer.
4.  Place the cream in the chilled stand-mixer bowl and whisk on high speed until medium peaks form, about 1 minute.\
5.  Give the strawberry mixture a quick whisk to smooth it out, add the whipped cream a quarter cup at a time, folding gently into mixture in between each addition.  Fold just until no white from the cream is visible. 
6.  Transfer the mixture to a large resealable bag or piping bag.

Assembly directions-
1.  Cut the cooled puffs horizontally.  Fill the bottom half of the puffs with strawberry mousse.
2.  Replace the tops and dust with powdered sugar, or top with favorite chocolate topping.
3.  Serve immediately



Valentine’s Weekend Recipes- Friday Night

Today, I am taking a small break from the Love Language series because it is only about two weeks before Valentine’s Day.  Time to plan for some fun stuff for that!

I know that Valentine’s Day falls on a Friday, so I actually chose to make a weekend specialty list of recipes.  If you aren’t going away, don’t have a ton of money to spend on gifts or dates, but you do want to make the weekend special, here is a good list of recipes to get you started!


Dinner- This is Valentine’s Day!  How about making your husband’s favorite recipe?  Something special that you aren’t able to often make.  Maybe even something you have never been able to make?  So, in the hopes that you can get creative here, I will refrain from giving a recipe.  But, here is an idea… maybe choose to cook it in an outfit that he will love, something new, tiny and special.  🙂

Dessert- Again, since it is V-Day, maybe stick to tradition and make some good old fashioned chocolate covered strawberries.  Here is a recipe, for those who have never made them


You will need-

2c milk chocolate chips
2tbsp shortening
1lb fresh strawberries, leaves on.


  1. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
  2. Insert toothpicks into the tops of the strawberries.
  3. Turn the strawberries upside down and insert the toothpick into styrofoam and place in the refrigerator for the chocolate to cool.

If you want to add a twist to the norm, try hulling the berries and filling them all with cheesecake filling before dipping in chocolate.

Enjoy!!!  I will post ‘Saturday’ later on.  Please ‘follow’ along 🙂