Cooking with Lauren K: Date Night Dinner

Treat your sweetie to a date night dinner! Lauren K shares her recipes for Salmon and Asparagus and Banana Ice Cream.
Treat your sweetie to a date night dinner! Lauren K shares her recipes for Salmon and Asparagus and Banana Ice Cream.

Sugar and Spice Salmon with Roasted Asparagus

Looking for a perfect date-night-in meal to make for your sweetheart? This amazing plate is a regular favorite for my husband and I because it takes about 10 minutes to prepare, leaving time for us to spend together while our dinner bakes. This meal serves 4, which gives you a lunch meal for tomorrow too!

Prep Time: 10 minutes
Total Bake Time: 20 minutes
Servings: 4 six-ounce filets
Total Cost: $16.52
4 six-ounce salmon filets, fully thawed if frozen
Salt and pepper to season
2 tablespoons olive oil, divided
1 tablespoon brown sugar, packed
½ teaspoon Old Bay Seasoning
1 pound fresh asparagus (about 1 bundle)
Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and then coat foil with cooking spray. Lay out salmon filets on the baking sheet and season with salt and pepper. In a small bowl, mix the olive oil, brown sugar and Old Bay seasoning together. The mixture will be grainy, but runny. With your fingers, gently spread the mixture over the tops of the salmon filets evenly. Bake for 20 minutes.
While your salmon bakes, wash and cut about 1 inch off the flat cut-ends of your asparagus. Line another rimmed baking sheet foil and then coat foil with cooking spray. Lay out the asparagus on the foil. Drizzle over 1 tablespoon of olive oil and season generously with salt and pepper. Toss the asparagus with your fingers and lay them out in an even layer on the sheet. Bake for about 10-15 minutes (10 minutes for very thin asparagus and 15 minutes for thicker asparagus). Serve salmon and asparagus together and enjoy!
Nutritional Information
Calories: 337  Total Fat: 17.8g  Saturated Fat: 2.6g
Sodium: 337.6mg  Carbohydrates: 8.2g  Fiber: 2.4g
Sugar: 3g  Protein: 36.4g      Cholesterol: 94mg


Banana Ice Cream

This recipe features TWO ingredients to make all natural “ice cream” with no sugar or cream to be found. My husband requests it at least two nights a week, although he would have it every night if I made it. Check out my mix-in ideas for some different flavors!

Prep Time: 10 minutes + 2-3 hours freeze time in advance
Servings: 4
Total Cost: $1.23
4 ripe bananas
½ cup low fat milk

Peel and cut the bananas into ¼ inch slices. Lay them out evenly on a baking sheet. Freeze for 2-3 hours or until banana slices are completely frozen.
Scrape banana slices off the baking sheet with a sturdy spatula into a food processor. Pulse the banana slices about 10 times. Add half of the milk and pulse 10 more times. Stream in the remaining milk and run the processor for about 10 more seconds or until the mixture looks like ice cream. Stir or pulse in your mix-ins a few times if adding any. Enjoy immediately!
Nutritional Information
Calories: 134  Total Fat: 0.8g  Sodium: 15.2mg  Carbohydrates: 32.6g
Fiber:  3.5g  Sugar:  18.3g    Protein: 2.5g  Cholesterol: 1.5mg
·  Coconut White Chocolate: 2 tablespoons shredded sweetened coconut + 2 tablespoons white chocolate chips
·  Oreo: 4 Oreo cookies
·  Chocolate Peanut Butter: 2 tablespoons milk chocolate chips + 1 tablespoon natural peanut butter
·  Chocolate Covered Cherry: ½ cup frozen pitted cherries + 2 tablespoons dark chocolate chips
·  S’mores: Stir in 1 graham cracker sheet broken into pieces, 2 tablespoons milk chocolate chips and ½ cup mini marshmallows with a spoon before serving. 
·  Protein Ice Cream: Sprinkle 2 scoops of your favorite protein powder over the frozen sliced bananas in the food processor before pulsing and continue directions above.
Lauren K specializes in healthy meals that won’t break your budget. For more great ideas, visit Lauren K’s Kitchen.

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