Thursday, February 14, 2013

Valentine's Day Asian-Inspired Picnic

Rather than fight the crowds at an expensive restaurant, which truth be told we did yesterday (no crowds!!), we decided to cook a romantic, yet healthy, meal at home! Tonight it was in the high 60's outside, meaning chilly for me, but beautiful for most normal people!! Properly equipped with my sweatpants, hoodie, and Uggs (VERY attractive!!), we had a ridiculously cute backyard picnic in the exact spot in which 3 months and 4 days from now we'll be married!!

Here are our cute decorations (thanks Target!!):
Now onto the meal!! We actually got the recipe from Weight Watchers so we knew it'd be healthy! I think they're wrong about some of the points though, and I calculated our 3 course meal to be only 8 WW points! Hooray!!  As usual, I've edited the recipe ever so slightly below!


2 Tbsp canola oil, divided
2 fillets of uncooked tilapia
2 pieces ginger root, fresh, about 2-inches each, peeled, cut in thin matchsticks (I must say this was more difficult that I originally thought cutting ginger would be!!)
2 Tbsp soy sauce, divided
1 spray cooking spray
2 cloves medium garlic cloves, thinly sliced
1 tsp ginger root, fresh, minced
8 oz uncooked bok choy, cut in half lengthwise and washed in cold water (this should probably be cut up in smaller pieces, it was a bit difficult to eat!)

How to:

  1. Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fillets in skillet and cook, flipping fillets gently so they do not break apart, about 2 to 3 minutes per side; remove fish to a plate and cover to keep warm.
  2. Add remaining tablespoon of oil to same skillet; place over medium-high heat. When hot, add ginger matchsticks; cook for 3 minutes, turning once. Add 1 tablespoon of soy sauce and cook until all liquid is absorbed; remove ginger from skillet.
  3. Off heat, coat skillet with cooking spray; add garlic and minced ginger and cook over medium-high heat for 30 seconds. Add bok choy and cook until wilted, about 3 minutes; stir in remaining tablespoon of soy sauce.
  4. To serve, place 1/2 cup of bok choy on a plate; top with 1 fillet and 2 tablespoons of ginger.
I didn't get a great picture of the fish and bok choy, but the heart plate helped make it cuter for sure ;)

Next up, the super refreshing marinated cucumber and melon salad!


1 medium cucumber, thinly sliced
1 1/2 cup fresh radishes, thinly sliced
1/4 medium honeydew melon, cut into thin slices
1/2 cup mint leaves, fresh, cut into thin ribbons
1/4 cup fresh lemon juice
1 Tbsp sugar

Combine all ingredients in a medium mixing bowl; chill a bit (they suggest 2 hours, we chilled about 20 minutes and it was still good!!)

And for dessert, mango berry salad with ginger glaze!


1/2 cup water, warm
1/4 cup apricot preserves
1 tsp ground ginger
3 cups mangoes, ripe but firm, diced (about 2 medium)
2 1/2 cups fresh strawberries (they asked for blueberries, but I'm an oddball who doesn't like blueberries!)
1/2 cup blackberries (they asked for raspberries, but Ted did the shopping and these added more color ;))


How to:

  1. In a small bowl, whisk together water, preserves and ginger; mash any large pieces of apricot with a fork. Pour mixture into a small saucepan and bring to a boil. Cook, whisking occasionally, until mixture is syrupy, about 6 to 7 minutes. Remove from heat and cool to room temperature.
  2. Combine mango and berries in a large bowl; drizzle with syrup and toss well.
Enjoy your healthy, tasty meal!  Happy Valentine's Day from us lovebirds!! I love you, Ted!!

1 comment:

Anonymous said...

Very nice! The berry salad looks especially yummisome!