Tuna Pasta

1 box (16 oz.) tri color pasta

1 can (6 oz.) tuna

1 package (12 oz.) frozen mixed vegetables (can use whatever vegetables you like; fresh or mixed.  I prefer fresh peppers, carrots, and peas.  Get creative here for some variations)

1 cup ranch dressing

Cook pasta according to package directions. About 5 minutes before pasta is finished cooking, pour frozen vegetables into boiling pot of pasta. Bring to a second boil. Drain. Place pasta/vegetable mixture in a bowl. Add can of drained tuna. Pour ranch dressing in and toss to coat. This can be served warm or cold. If you want it warm, just drain and add tuna, dressing and toss. If you would like to serve it cold, drain pasta/vegetable mixture with cold water until cooled. Then add tuna and dressing and toss.

Taken from: Menu4Moms

The Ultimate Romantic Dinner on a Budget

Boiled Lobster

3 qts. water
3 Tbsp. salt
2 live lobsters (1 1/4 lbs. each)

In large kettle, heat water and salt to boiling. Plunge live lobsters headfirst into water. Cover and heat to boiling. Reduce heat; simmer about 10 minutes. Drain.

Place lobster on its back. Cut lengthwise in half with sharp knife. Remove the stomach, which is just in back of the head, and the intestinal vein, which runs from the stomach to the tip of the tail. If you're feeling brave, do not discard the green liver and coral roe; they are said to be tasty, but I'm not brave enough to try them. Crack claws.

2 servings

Serve with lemon wedges and melted butter, baked potatoes, tossed green salad, raspberry sherbet and white wine.