• Corned Beef & Cabbage

• Emerald Eggs
• Guacamole
• Garlic Spiked Broccoli With Cranberries
• Green Goddess Dip
• Green Beer

Salmon With Guinness Mustard Glaze
NOTE: This glaze would be yummy on chicken, too!
Serve 8

• 2.5 pounds salmon, cut into fillets
• 2 tablespoons coarse-grained Dijon mustard
• 1 tablespoon regular Dijon mustard
• 1 tablespoon Guinness stout (or other stout or porter beer)
• 1 teaspoon honey

Pre-heat oven to 400 degrees Fahrenheit.  Arrange salmon fillets (skin side down) on a lined baking dish.  Spread the glaze on the salmon (enough to coat).  Bake for 8 minutes or until desired doneness.

Nutritional Info:
210 calories, 8.99 grams fat, 1.39 grams saturated fat, 28.13 grams protein, 1.89 grams carbohydrates, 77.96 milligrams cholesterol, 197 milligrams sodium, 0 grams fiber

Kale Mashed Potatoes
Serves 8

• 1 1/2 cups 1% milk
• 1 tablespoon butter
• 1 large shallot, chopped
• 1 clove garlic, chopped
• 4 cups kale, rinsed and coarsely chopped
• 3 pounds russet potatoes, peeled and cut into 1-inch pieces

Combine milk and garlic in a sauce pan. Warm to steep the garlic and then turn off and set aside (do not boil).

Melt 1 tablespoon butter in a large sauté pan. Add shallot and sauté until light brown, about 3 minutes. Add kale and 1 tablespoon water. Cook until tender, about 10 minutes.

Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to same pot; mash with hand masher.

Combine kale mixture and milk in a food processor. Pulse to combine but have some large pieces of kale remaining. Mash into potatoes and season with salt and pepper.

Nutritional Info:
186 calories, 2.3 grams fat, 1.27 grams saturated fat, 6.5 grams protein, 36.2 grams carbohydrates, 6.6 milligrams cholesterol, 126.3 milligrams sodium, 4.43 grams fiber

Start Celebrating
• Ginger Margarita
• Mardi Gras Madness Punch (shown above)

Satisfying Soups
• Mardi Gras Oyster Soup
• Corn, Crawfish and Andouille Chowder

Southern-Style Sides
• Southwestern Slaw
• Tex-Mex Red Beans and Rice

Must-Have Mains
• New Orleans Style Shrimp
• Low-Fat Seafood Gumbo
• Mardi Gras Casserole

No-So Fat Tuesday Desserts
• Mardi Gras Squares
• Baked Apple Fritters

Need more ideas? Check out last year’s Mardi Gras menu »

[Photo by Lavender Lynn / Recipezaar ]

Added bonus: These recipes contain some noted aphrodisiacs to help rev up the romance.

Arugula Salad With Figs, Fennel and Orange
The veggies in this seasonal winter salad are packed with fiber and antioxidants like vitamin C to drive away colds, but the fennel may bring your sweetie closer: ancient Egyptians touted it as a mega libido enhancer. Arugula and figs are also noted aphrodisiacs from the olden days.

Servings: 4

For the dressing:
• 1 tablespoon minced shallots
• 1 teaspoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 tablespoon fresh lemon juice
For the salad:
• 1 large orange, segmented
• 4 figs, quartered (if dry, sliced fine)
• 6-7 cups arugula, trimmed
• 1/4 large fennel bulb, quartered lengthwise, cored and thinly sliced crosswise
• 2 ounces goat cheese, crumbled

Whisk minced shallots, Dijon, olive oil, balsamic and lemon juice in a medium bowl to blend. Season this dressing mixture with salt and pepper, to taste.

Cut, peel and remove the white pith from the oranges. Using a small, sharp knife, cut between the orange’s membranes to release segments.

Combine arugula and fennel in a large bowl. Toss with enough dressing to coat. Add orange segments, figs and goat cheese; toss to combine.

Nutritional Information (per serving):
Calories: 175.6; Fat: 2.5 grams; Saturated Fat: 2.5 grams; Protein: 5.5 grams; Carbohydrates:, 19.3 grams; Cholesterol: 5.6 milligrams; Sodium: 4.7 grams; Fiber: 4.7 grams

Herb and Dijon Crusted Bison Filet
Bison is a heart-smart alternative to beef because it contains less saturated fat. Meanwhile, the added mustard, a noted aphrodisiac, may boost some other body parts!

• 1 (1-1/4 pound) bison tenderloin, trimmed (can substitute beef)
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh oregano, chopped
• 3 garlic cloves, minced
• Salt and pepper, to taste

Preheat the oven to 400°F. Place beef on a broiler pan or in a baking dish and season with salt and pepper. Spread the mustard evenly over beef. Combine the herbs and coat the beef evenly with the mixture.

Bake at 400°F for 30 minutes or until an inserted meat thermometer registers at 145°F (this is medium-rare) or your desired degree of doneness.

Transfer the beef to a cutting board. Cover with foil and let rest for 10 minutes before slicing.

Nutritional Information (per serving):
Calories: 218; Fat: 2.8 grams; Saturated Fat: 1 gram; Protein: 33 grams; Carbohydrates: 13 grams; Cholesterol: 88 milligrams; Sodium: 262 milligrams; Fiber: 1 gram

Truffle Mashed Potatoes
You won’t miss the fatty butter and whole milk in these light-and-creamy mashers, I promise. Truffles sport a musky scent that some say stimulates desire — either way, your mouth will water.

Servings: 4

• 1 pound white potatoes, peeled and cut into cubes
• 1/2 cup 1% milk
• 2 garlic cloves
• 2 tablespoons olive oil
• 1-2 teaspoons white truffle oil *
• 2 tablespoons parsley, chopped
• Salt and pepper, to taste

Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes.

While potatoes are cooking, add milk, olive oil and garlic to a small sauce pot. Simmer over medium heat for 5 minutes or so. You want the milk mixture to be hot but not boiling.

Remove the potatoes from the heat, drain them and then return them to their cooking pot. Add milk mixture to the pot along with 1 teaspoon truffle oil (*add another teaspoon if you want it stronger). Mash until smooth. Season to taste with salt and pepper. Stir in parsley. Mix and serve.

Nutritional Information (per serving):
Calories: 175; Fat: 9.8 grams; Saturated Fat: 1.6 grams; Protein: 3 grams; Carbohydrates: 20 grams; Cholesterol: 1.8 milligrams; Sodium: 289 milligrams; Fiber: 2.75 grams

Roasted Asparagus
This glorious green veggie is an excellent source of fiber, potassium, folic acid and vitamins A, C, E and K. Vitamin E has been linked to stimulating sex hormones, but we think the asparagus’s shape is suggestive enough. *wink, wink*

• 1 1/2 pounds asparagus, tough ends trimmed, rinsed and patted dry
• 1 tablespoons extra-virgin olive oil
• Salt and pepper, to taste

Preheat the oven to 425°F.

In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper and toss. Bake until the asparagus are tender and lightly browned, 10 to 15 minutes.

Nutritional Information (per serving):
Calories: 64; Fat: 3.7 grams; Saturated Fat: 0.5 grams; Protein: 3.74 grams; Carbohydrates: 6.6 grams; Cholesterol: 0 milligrams; Sodium: 136.65 milligrams; Fiber: 3.57 grams

Chocolate-Covered Strawberries
These little delights are perfect for hand-feeding to your lover! Dark chocolate contains antioxidant-rich flavanoids that some studies show may help reduce high blood pressure; it’s flavor is euphoria-inducing, too. Berries are a low-calorie treat and great source of antioxidants like vitamin C. Though the nuts are optional, think about this: some claim the almond’s aroma excites a lady lover.

Servings: 8

• 3 ounces dark chocolate, chopped
• 1/4 cup almond slivers (can omit)
• 16 large strawberries, washed and dried very well

Put the chocolate in a heat-proof bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water and stir to melt. Once the chocolate is melted and smooth, remove the bowl from the pan.

Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate (let any excess chocolate fall back into the bowl — you don’t want a thick coating). Set strawberries on the parchment paper. Sprinkle with almond crumbs. Repeat with the rest of the strawberries.

Refrigerate the berries for 20 to 30 minutes to set the chocolate. Enjoy!

Nutritional Information (per serving):
Calories: 91; Fat: 5.4 grams; Saturated Fat: 2.1 grams; Protein: 1.6 grams; Carbohydrates: 11.75 grams; Cholesterol: 1.24 milligrams; Sodium: 0.64 milligrams; Fiber: 2.11 grams

This Valentine’s Day, I want to strike a balance between sweets and heart-healthy foods, so I’ll be making loved ones my Pumpkin Banana Bread Pudding. It’s made with fiber-filled whole-wheat bread, pumpkin and bananas, which are all heart healthy. Better still, this vegan recipe is free of saturated fat and cholesterol, which means it’s a treat for your ticker, too!

Vegan Pumpkin Banana Bread Pudding
Servings: 10

6 cups whole wheat bread, cut into 1-inch cubes (about 1 lb)
3 very ripe bananas, mashed
2 1/4 cups vanilla soy milk
1/4 cup canned pumpkin
3 tablespoons corn starch
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Brown sugar

Preheat oven to 350 degrees and grease a 9 x 5-inch loaf pan with softened margarine. Place cubed bread in a large bowl.

In a small bowl, whisk together 1/2 cup soy milk and the cornstarch until no lumps remain. Add 1 1/2 cups soy milk to the mix and then the maple syrup, vanilla and pumpkin pie spice and whisk to combine. Pour mixture over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes so the liquid can soak into the bread. Mixture will be mushy and wet.

Mash together bananas and pumpkin. Fold them into the soggy bread. Pour mixture into loaf pan, patting down to make an even top. Tasting is optional (and highly encouraged).

Sprinkle brown sugar on top. Bake for 30 minutes until the top is slightly browned. Allow to cool slightly before serving. If you’re eating this later on, warm it in a 200 degree oven until you’re ready to serve.

Nutrition Info (per serving):
Calories: 230; Total Fat: 3 grams; Saturated Fat: 0 grams; Cholesterol: 0 milligrams; Sodium: 260 milligrams; Carbohydrates: 46 grams; Fiber: 5 grams; Sugar: 27 grams; Protein: 6 grams

Janel Ovrut, MS RD LDN, loves experimenting with vegetarian and vegan cooking. Read her food blog, Dine Dish Delish, and follow her on Twitter @DietitianJanel. Catch up on her previous posts here.

• Asparagus and Chicken Stir-Fry

• Sesame Ginger Pork with Soba Noodles
• Asian Egg Drop Soup (shown above)
• Lychee Nuts and Pineapple Chunks with Mango Sorbet
• Crab Dumplings

For the Kids:
• Chocolate-Covered Banana Pops
• Crispy Rice Squares
• Triple Chocolate Cookies

For the Kids at Heart:
• Chocolate-Covered Strawberries
• Chocolate-Hazelnut Smooches
• Gluten-Free Linzer Heart Cookies
• Cherry Almond Chocolate Clusters

More Valentine’s Day Ideas:
• Aphrodisiacs: 5 Foods for Romance
• A Lighter Valentine’s Day Menu
• Fall in Love With Chocolate

I don’t know about you but I believe in the old saying: the fastest way to a person’s heart is through his or her stomach!

Katie’s Veggie Frittata
Servings: 4

• 4 large eggs
• 1/2 cup egg whites
• 1/4 cup milk skim milk
• 1/2 teaspoon thyme
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 onion, sliced
• 1 cup wild mushrooms (or cremini), sliced
• 1/4 pound asparagus, woody bottoms removed and cut into 1-inch pieces
• 1/2 cup cherry or grape tomatoes

Preheat the oven to 350°.

In a medium bowl, beat the eggs with the milk, and thyme; season with salt and pepper. Set aside.

In an ovenproof skillet, heat olive oil over moderate heat. Add the garlic and onion and cook 3 minutes to soften. Add the mushrooms and cook 3-5 minutes to brown. Add the asparagus and tomatoes and cook 3 minutes until tender.

Pour in the eggs. They should almost or just cover the vegetables. Cook the frittata over medium/low heat until the edges set, about 2 to 3 minutes. Transfer the skillet to the oven and cook for 15 to 20 minutes, or until the frittata is set in the center and browned on top. Serve hot or at room temperature. Serve with Oven Roasted Potatoes (recipe below).

Note: The frittata can be prepared the night before, refrigerated and reheated or served at room temp the next day.

Nutrition Info:
Calories: 126.5; Fat: 7.44 grams; Saturated Fat: 1.71 grams; Protein: 9.9 grams; Carbohydrates: 5.78 grams; Cholesterol: 156 milligrams; Sodium: 243 milligrams; Fiber: 1.4 grams

Roasted Potatoes with Rosemary and Shallots
Servings: 4

• 1 pounds fingerling potatoes, halved lengthwise
• 1 tablespoons olive oil
• 2 tablespoons rosemary, chopped
• 1 medium shallot, halved then sliced
• Salt and pepper to taste

Preheat the oven to 400°.

In a bowl, toss the potatoes with the olive oil, rosemary, shallots, salt and pepper. Once evenly coated, arrange the potatoes in a single layer on a sheet pan or roasting pan.

Roast for 30 to 45 minutes. Flip them after 30 minutes (don’t flip them if they stick when you try to move them…just let them keep cooking).

Nutrition Info:
Calories: 114; Fat: 3.7 grams; Saturated Fat: .56 grams; Protein: 2 grams; Carbohydates: 19 grams; Cholesterol: 0 milligrams; Sodium: 140 milligrams; Fiber: 2.87 grams

Here are 10 ideas to help get you started.

1) Slow and steady weight loss
Crash diets and dropping pounds too quickly won’t work for the long haul (nevermind that it can be downright dangerous). Make a commitment to eat 500 calories less per day (that might be as easy as cutting out two cans of regular soda) and this can help you lose about one pound per week.

2) Plan of attack
Take 10 minutes on your shopping day to plan meals for the week ahead. Simply deciding what you’ll prepare will help keep you focused and avoid last-minute runs to the drive-thru. If you have some extra time, prep things such as grilled chicken, brown rice, soup, pizza toppings or tomato sauce ahead of time to help take the load off on weeknights.

3) Shop smart
Always use a shopping list and never go grocery shopping hungry. This will help you stay on track and avoid impulse junk food purchases.

4) Become more of a locavore
Save calories each day by replacing high-calorie snacks (i.e. cookies and chips) with fresh fruits and veggies. Taking advantage of seasonal produce will help keep things interesting throughout the year and will help you do something good for Mother Nature. For info on what’s in season where you live, visit Field to Plate.

5) Track your progress
Keep a food diary for a few weeks to help get you started — it may shed some light on your diet pitfalls. You can use an online tool, an iPhone app or just good old pen and paper to jot down everything you eat and drink. Paying attention to what you’re taking in can help you make smarter choices.

6) “Weight” it out
Your weight can fluctuate up and down one to two pounds a day (or more) due to fluid changes, making that number on the scale jump around. Save yourself the frustration and weigh in once a week– use the same scale at the same time of day for the most accurate results.

7) Don’t forget dessert
Instead of giving up all sweets (or other high-calorie vices), give yourself the green light to indulge on occasion — once a week perhaps? Attempting to banish favorite foods from your diet almost always backfires and makes you feel too guilty when you do give in.

8 ) Take the guesswork out of takeout
There’s nothing wrong with takeout a few times a month, but a few calorie-heavy meals each week can stunt weight loss. Use our dining out guides to make the smartest choices at your favorite restaurants.

9) Make exercise fit
Exercise and a healthy diet go hand in hand. Instead of promising you’ll make it to the gym seven days a week, be more realistic — shoot for two or three and work your way up. Overdoing exercise can lead to injury and that will really throw a wrench in your quest to be more fit.

10) Make a deal
Strike up a friendly wager with a loved one or just yourself. Write out a contract and hang it on the fridge to keep you motivated towards your goals.

[Photo by Lara Robby/Studio D for Food Network Magazine]

Hors D’oeuvres
- Antipasto Sausage Skewers (shown above)
- Shrimp Cocktail with Tomatillo-Horseradish Sauce
- Pecorino Romano with Apples and Fig Jam
- Crab Dumplings
- Arugula, Carmelized Onion and Goat Cheese Pizza
- Cinnamon-Flavored Skewers with Fresh Fruit

Chips & Dip
- Eggplant Caviar
- Mango Salsa
- Pesto White Bean Dip
- Roasted Red Pepper and Walnut Dip
- Chili Chips
- Baked Tortilla Chips

Bubbly Beverages
- Blood Orange Bellini
- Pomegranate Champagne Cocktail
- Sparkling Cider Mimosa (Non-Alcoholic)
- Sparkling Wine Sangria (Sangria de Cava)
- Strawberry-Champagne Punch
- Passion Fruit Cooler (Non-Alcoholic)