02.15.2012 The sixth annual Megan-Dan V-Day dinner was a delicious success. I have been saying all day long that I would really like to rewind to last night at about 6:30. I want to eat it all over again.
Here is a peek at our menu! Recipes to follow in the next week (or so).
Valentine's Day in Holidays 02.9.2012 
Valentine's Day is just around the corner, people! I've never been a huge V-Day lover, or hater for that matter. Until I met my husband, that is. For the past six years I have loved the holiday because he does everything possible to make it special for me. My favorite thing about V-Day is the food he makes. Every year since we have been together, he has made some sort of scrumptious surf-n-turf dinner that makes us both swoon. I am super excited for V-Day Dinner 2012!
This year, since I am no longer working full-time and I now have much more time on my hands, I had the idea of making a special V-Day breakfast for my boys. Something cute and yummy. So here is what I came up with. A plate filled with edible hearts!
Generously coat a nonstick skillet with cooking spray. Get the skillet nice and hot over medium heat.
One at a time, separate the yolks from the whites of 4 eggs. Lightly beat each yolk with a fork.
Spray the inside edges of 2 heart-shaped cookie cutters (one small and one large). Place them onto the heated skillet. Pour an egg white into the center of the large heart and a beaten yolk into the center of the small heart. Cover the skillet and allow the eggs to cook for 3 to 4 minutes, or until they are cooked through.
Use a spatula to transfer the cookie-cutter-encased eggs to a plate for cooling. Carefully remove the cookie cutters from the eggs (they will be hot!). Repeat this process with the remaining eggs.
Cut hearts into toasted bread with the cookie cutters and top with desired topping, such as some delicious apricot-raspberry jam!
As an alternate option, crack an entire egg into the large cookie cutter and allow it to cook in the same manner. It turns out just as cute, and you can cook the yolk to your liking. Enjoy!
Holidays, Valentine's Day in Breakfast, Eggs 01.11.2012 
Do you have any idea how difficult it is not to lick chocolate off your fingers when chocolate is on your fingers? This was the first batch of goodies I made after starting my migraine diet. I have realized in the past week how easy and mindless it is to pop a piece of food into my mouth here and there. I have stopped myself about five thousand times from eating things that are on my RESTRICTED list.
Valentine's Day is just around the corner, and I am happy that I did not decide to do this diet in February. My husband and I have a V-Day tradition that involves steak and crab legs and potatoes and a bottle of wine. We have always put most of our efforts into the main meal, so we have never attempted a dessert on that day. This year I plan to change that!
In the meantime, I have a few fun little Valentine's Day treats that I have thought up and would like to share with all of you!
Coat a 9x13-inch pan with cooking spray and set aside. Melt 4 tablespoons of butter in a large saucepan over low heat. Add a 10.5-ounce package of miniature marshmallows to the saucepan and stir until the mixture is completely smooth. Remove from the heat and add 15-25 drops of red food coloring, depending on how red or pink you would like your hearts to be. Add 6 cups of Rice Krispies cereal and stir until well coated.
Spread the mixture into the prepared pan. Use a rubber spatula to press the mixture down into the pan so it is distributed evenly. Let the pan sit for 1 hour to harden a bit.
Using heart-shaped cookie cutters, cut shapes out of the bars.
Set the hearts on a cutting board. As for the remnants left in the pan, hopefully you have eager mouths to help you "get rid" of them!
Place 4 ounces of finely chopped white chocolate in a Ziploc bag* and zip the bag. Drop it into a bowl of hot tap water and let sit for 5 minutes.
* If you would like red or pink chocolate for some of your hearts, divide the chocolate out between Ziploc bags (before placing them into the bowl with hot water) and add desired amount of food coloring to each bag.
Massage bag(s) with fingers until smooth. Cut a 1/4-inch piece from one of the corners of the bag(s) and squirt chocolate onto the tops of the hearts. Smooth the tops with the back of a spoon, letting the chocolate drip down the sides of the bars. Sprinkle heart or other decor over the top, if desired. Allow the chocolate to cool, and serve!
I love the cute, chubby hands reaching for a couple more candy hearts. :)
Seven days of my diet down, twenty-three to go!
Rice Krispies, Valentine's Day, White Chocolate in Bars 
