Robyn's Recipes
Meal of the Week

Dinner for two in the summer evening
breezes.... nothing could be more romantic.
May I suggest a late dinner, dusk falling around
you, candles or torches lit around the patio, the
sound of crickets in the background and fireflies
lighting their way through the darkness.
Wear something that exudes your femininity
and a light perfume to draw him close to you.
Chill your favorite bottle of wine and create
an aura that he won't forget....

(All of the following recipes can easily be doubled for more servings)

Entree

Marinated Rib Eye Steaks for Two

1/3 cup hot water
3 tablespoons finely chopped onion
2 tablespoons cider vinegar OR red wine vinegar
2 tablespoons olive oil OR vegetable oil
2 tablespoons soy sauce
1 teaspoon beef bouillon granules
1 garlic clove, minced OR 1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon coarsely ground pepper
2 beef rib eye steaks (nice and thick and about 12 oz. each)

In a bowl, combine the first nine ingredients.  Remove
1/2 cup marinade and refrigerate.  Pierce steaks several
times on both sides with a fork.  Place in an 11X7X2 glass
baking dish.  Pour remaining marinade over steaks.  Turn
to coat.  Cover and refrigerate overnight.
Remove steaks, discarding marinade.
Grill, uncovered, over medium-hot heat for 4-8 minutes
on each side or until the meat reaches desired doneness.
Warm reserved marinade and serve with steaks.

Makes 2 servings.

Side Dishes

Skillet Rice

1/2 cup uncooked long grain rice (or Uncle Ben's)
1 tablespoon butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 teaspoon garlic powder
1 14-1/2 oz. can diced tomatoes (undrained)
1/4 cup diced pimientos (optional)
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground turmeric
1/4 cup shredded cheddar cheese

In a skillet, sauté rice in butter for 5 minutes, or until
golden brown, stirring constantly.  Add green pepper,
onion and garlic.  Cook and stir for 2-3 minutes or
until vegetables until tender.  Add tomatoes, pimientos,
chili powder, salt, pepper and turmeric;  mix well.
Cover and simmer for 20-25 minutes or until rice
is tender.  Sprinkle with cheese.
Serve immediately.

Makes 2-3 servings.

Zucchini and Corn Sauté

1 medium zucchini, thinly sliced
1/2 medium green pepper, thinly sliced
1/2 medium sweet red pepper, thinly sliced
2 tablespoons vegetable oil, optional
1 cup fresh or frozen corn
1/2 teaspoon garlic salt
1/2 teaspoon Italian Seasoning

In a skillet, sauté zucchini and peppers in oil until
crisp-tender, about 4 minutes.  Add remaining
ingredients; sauté 3-4 minutes longer or until the
corn is tender.

Makes 2 large servings.

Dessert

Fruit-Filled Melon

1 large cantaloupe melon, halved and seeded
1 small orange, peeled and sectioned
1 small apple, cubed
1 small peach, sliced
1/2 teaspoon lemon juice
1/2 cup blueberries
1/2 cup halved fresh strawberries
Half of a 6 oz. carton nonfat pineapple, lemon,
OR vanilla yogurt
1 tablespoon unsweetened applesauce
1/2 teaspoon honey
1/8 teaspoon ground ginger
2 large lettuce leaves

With a melon baller, scoop out 1 cup of cantaloupe balls.
(Or, if you don't have a melon baller, simply cut into chunks).
Set aside.
Cut out and reserve remaining cantaloupe for another use,
leaving 1/2 inch thick shells.
In a large bowl, combine orange, apple and peach.
Sprinkle with lemon juice.  Toss gently.
Stir in cantaloupe balls, blueberries and strawberries.
In a small bowl, combine the yogurt, applesauce, honey
and ginger.  Line melon shells with lettuce.  Add fruit.
Top with yogurt mixture.

Makes 2 servings.