3 Brunch recipes I'm using on Valentine's Day to get over my ex

Feb 3, 2016 at 12:00 p.m. ET
Image: Martinturzak/Getty

The days before, during and after Christmas, New Year’s and Valentine’s Day are peak times for breakups. Too much pressure? A wake-up call? Cheapskate partner? No matter what the reason, if you’re dumped, it feels like an arrow’s been shot into your heart and V-day is next on the anti-Cupid’s hit list!

Wallow not! There’s good news for you this Valentine's Day since it falls on a Sunday. The weekend is the perfect time to embrace that he ain’t no saint and celebrate your freedom by hosting a brunch with your single BFFs! More good news: No Marthaesque skills are required!

More: 5 Obvious warning signs your relationship is over

Bloody Boyfriend

Ingredients:

  • 8 ounces spicy Bloody Mary mix
  • 1-1/2 ounces tequila — cause that’s what you’d like to do to him, in spirit only!
  • Ice cubes
  • Celery stick
  • For garnish: chilled shrimp, pimento cheese cubes, stuffed olives, jalepeño peppers

Directions:

  1. In a glass with ice cubes, mix together the Bloody Mary mix and tequila.
  2. Add the celery stick.
  3. Assemble the following on a wooden skewer and place them across the top of the glass:
  • Chilled shrimp — because he was such a wimp and is so small in your eyes
  • Pimento cheese cube — for the cheesy way he broke up with you
  • Stuffed olive — To say ‘o-live’ you to you
  • Jalapeño — Since you are one hot and sexy female!

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I'm better than OK(ale) without him dip

Ingredients:

  • 8 cups packaged, pre-washed and torn curly baby kale
  • 6 garlic gloves, chopped
  • 1 small onion, chopped
  • 1/3 cup water
  • 3/4 cup light or low-fat sour cream
  • 4 tablespoons parmesan cheese
  • 1-1/2 juice from a lemon, squeeze with a fork
  • Salt to taste

Directions:

  1. In a saucepan, pour the water and combine the kale, garlic and onion.
  2. Cover and cook on medium heat until all veggies are tender, approximately 5 to 7 minutes. Stir the vegetables occasionally with a wooden spoon. If the pan gets sticky, add a little water.
  3. Blend the cooked veggies with a blender and let them cool for a few minutes.
  4. Add sour cream, parmesan cheese, lemon juice and salt.
  5. Blend to a slightly crunchy texture.
  6. Put the mixture into a bowl.
  7. Serve it chilled or heated via the microwave along with fresh veggies.

So over that turkey chili

You can ‘get over’ that turkey in an hour in a stove-top pot or in 4 to 6 hours with a Crock-Pot. Either way, cook turkey first!

Yields 8 to 10 servings

Ingredients:

  • 1 tablespoon olive oil
  • 2 pounds lean ground turkey
  • 1 medium purple onion, chopped
  • 5 garlic gloves, minced
  • 1 red bell pepper, chopped
  • 2 (28-ounce) cans diced tomatoes, no salt
  • 3 tablespoons tomato paste
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can of corn kernels
  • 2 tablespoons chili powder (to taste)
  • 2 teaspoons oregano
  • 2 teaspoons ground cumin
  • Pinch of cayenne pepper
  • Salt and pepper to taste

Ingredients for toppings:

  • Low-fat sour cream
  • Scallions, chopped
  • Sharp cheddar, Colby or Monterey Jack cheese, shredded
  • Tortilla chips

Directions:

  1. In a large pot, sauté the onion and garlic with olive oil.
  2. Add turkey and cook it until crumbled (about 6 to 8 mins). Use a wooden spoon to separate.
  3. Drain any liquid.
  4. Add the remaining ingredients.
  5. Cover and cook on low to medium heat for approximately one hour (4 to 6 hours in a slow cooker!).
  6. Serve in bowls or coffee mugs.

Kiss my cupcakes

Need I say more!

  • Store-bought chocolate cupcakes with chocolate or vanilla frosting
  • 1 (12-ounce) jar of raspberry jam
  • Disposable frosting bag
  • Betty Crocker red cookie icing with tip (or Easy Writer Decorating icing pens)

Directions:

  1. Fill the frosting bag with jam and ‘inject’ it into the center of the cupcake until it oozes slightly on top.
  2. Draw lips on top with red icing .

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