First Date 3 Course Meal


By Cooking Panda

Jalapeno Poppers, The Appetizer


  • 3 jalapeno peppers, de-seeded and halved lengthwise
  • 4 ounce cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 3 strips bacon, cut in half
  • Directions

    1) Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet with cooking spray.

    2) In a bowl, mix together cream cheese and mozzarella.

    3) Spoon filling into jalapeno halves. Wrap each half with bacon and place on baking sheet. If necessary, secure bacon with a toothpick.

    4) Bake for 25 to 30 minutes, or until bacon is fully cooked. Serve and enjoy!

    Zucchini Lasagna, The Main Course


  • 1/3 pound ground beef
  • 2 medium zucchinis, thinly sliced lengthwise
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 7 ounces diced tomatoes
  • 7 ounces tomato sauce
  • 1/3 cup diced artichoke hearts
  • 1/4 cup freshly chopped basil, plus more for topping
  • Salt and pepper, to taste
  • 1/2 cup ricotta cheese
  • 2 tablespoons shredded Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • Directions

    1) Salt thinly sliced zucchini and set aside to rest for 20 minutes. This will drain excess moisture.

    2) Preheat oven to 375 degrees Fahrenheit. Grease a bread loaf with cooking spray.

    3) Brown ground beef in a skillet. Drain and set aside.

    4) To the same pan, add olive oil and onions. Cook for 3 minutes, or until onions soften. Stir in garlic and cook for a few seconds.

    5) Stir in diced tomatoes, tomato sauce, artichoke hearts, basil and ground beef. Taste and season with salt and pepper as necessary. Cook for 5 minutes. Remove from heat.

    6) In a bowl, mix together ricotta and Parmesan cheese.

    7) Start layering your lasagna! Spread 1/3 of the meat sauce in the bottom of the bread pan. Top with zucchini slices, 1/2 of the ricotta mixture and 1/3 of the shredded mozzarella. Layer again, meat sauce, zucchini slices, ricotta and mozzarella. Top with remaining sauce, zucchini and a final layer of cheese. Sprinkle with basil.

    8) Bake for 45 minutes, or until fully cooked through. Remove from oven and cool for 5 minutes. Serve and enjoy!

    Mini​ ​Strawberry​ ​Pudding​ ​Pies, The Dessert


  • 2 mini graham cracker pie shells
  • 1 (3.4-ounces) box instant vanilla pudding mix
  • 2 cups cold milk
  • 4 tablespoons strawberry jam
  • 1/2 cup Cool Whip
  • Red food coloring (optional)
  • Sliced strawberries, for garnish
  • Directions

    1) Whisk together pudding mix and cold milk until thick.

    2) Gently fold in strawberry jam and Cool Whip. Add a few drops of red food coloring to give the pudding a pink hue.

    3) Fill pie shells with pudding mixture and top with sliced strawberries. Refrigerate until ready to serve and enjoy!

    *Note: If you have filling leftover, fill more mini pie shells, or pop in the fridge and enjoy on its own later!*

    Tags: courses, date night, dinner, jalapeno, Jalapeno Poppers, lasagna, pie, Pudding Pie, recipes, zucchini
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