Faken bacon, baked potatoes, and boiled spinach with a glass of water? =^)

macaroni and cheese with a side of these nuts

awe how romantic ^^

that sounds lovely

For starters try Bread, Eggy with Raisin & Cinnamon recipe

258 calories per portion

Preparation Time: 5mins
Cooking Time: 10mins
Serves: 4

Ingredients
a little oil for frying
4 large eggs
6 slices raisin and cinnamon loaf
blueberries and raspberries and crème fraiche to serve

Method

1. Heat a little oil in a non-stick frying pan. Beat the eggs in a shallow dish. Dip the slices of raisin bread in the egg, turning until coated, then add to the hot pan.

2. Cook 2-3 slices at a time, for 4-5mins, turning over once until they are golden on both sides. Transfer to a plate and keep warm. Repeat with the remaining egg and bread.

3. To serve, cut the eggy bread slices in half and arrange three pieces per person. Scatter over a few raspberries and blueberries and serve with crème fraiche.

Main Course
SERVES 2 Creamy Cajun Chicken

Ingredients

* 2 boneless skinless chicken breasts, cut into thin strips
* 4 ounces linguine, cooked al dente
* 2 teaspoons cajun seasoning
* 2 tablespoons butter
* 1 thinly sliced green onion
* 1-2 cup heavy whipping cream
* 2 tablespoons chopped sun-dried tomatoes
* 1/4 teaspoon salt
* 1/4 teaspoon dried basil
* 1/8 teaspoon ground black pepper
* 1/8 teaspoon garlic powder
* 1/4 cup grated parmesan cheese

Directions

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3 Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.

Desert
VANILLA ICE CREAM CREPES WITH STRAWBERRY SAUCE
Crepes are tissue-thin pancakes that can be used to make any number of delicious desserts. In this recipe, you will fill crepes with ice cream and smother with Strawberry Sauce and whipped cream.

I pint strawberries, washed
6 tablespoons water
2 tablespoons granulated sugar
3 cups vanilla ice cream
4 cups whipped cream

Crepe Shells
1/4 cup all-purpose flour
7 tablespoons milk
1 large egg
1/2 tablespoon vegetable oil
1 pinch salt
as needed vegetable spray or oil

Combine flour, milk, egg, oil, and salt in a blender or food processor. Blend into a smooth batter, stopping motor a few times to scrape down the sides of the bowl. Cover and refrigerate batter for 1 hour. Blend batter well before making crepes.

Over moderate heat, lightly oil a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin coat, tilt pan so batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets, about 45 seconds, flip over and cook other side for 30 seconds.

Place cooked crepe on waxed paper or clean, dry surface. Do not stack crepes while hot. Cooled crepes may be stacked, wrapped in aluminum foil, and refrigerated for a few days or frozen for a few months. If frozen, thaw in refrigerator for 6 hours before use.

Pick stems off strawberries and slice; place in mixing bowl with sugar and water. Lay crepes out flat and place a scoop of ice cream in middle. Roll up crepes and place on plates. Smother with strawberries and sauce. Garnish with whipped cream and serve immediately.

well if your dad is at all like mine he will want some kind of meat. I suggest a roast or stewed lamb with steamed carrots and broccoli or some other type of veggies for your mom. If not perhaps some kind of tofu. It tastes like meat but is good for both of them