Cooking for two may seem like a piece of cake to many, especially for someone who does it everyday, but for those who don't cook or have gotten used to cooking for a large number of people, cooking for just two people becomes tricky. This is where dinner recipes that can be prepared quickly will come in handy. Before we get onto some interesting and easy recipes, let's understand what a dinner for two entails. When it's just two people, you are dependent on each other to keep the conversation going, that means you can't keep running to the kitchen to fix meals. Also, it is very impotant to learn about your guest's food preferences. After all, you don't want your guest thinking that they rather eat somewhere else! Chopped canned artichokes, ½ cup Canned chickpeas, ½ cup Cherry or grape tomatoes, ½ cup Chopped celery, ½ cup Avocado, peeled and pitted, ¼ Bite-size pieces of green leaf lettuce, 4 cups De-veined cooked shrimp, 6 oz. Anchovy paste, ½ tsp. Tarragon vinegar, 1 tsp. Skimmed buttermilk, 2 tbsp. Chopped fresh chives, 1 tbsp. For this recipe, you need to puree avocado, buttermilk, chives, tarragon vinegar and anchovy paste in a blender, until smooth and refrigerate for a day. Divide the remaining ingredients and place them in two plates, drizzle the dressing over the salad. Frozen mixed vegetables, 8 ounces Cubed cooked chicken breast, 1 cup Reduced fat condensed cream of chicken soup, 1 can Reduced sodium chicken broth,1 can Minced onion, ½ tbsp In a large saucepan, bring the chicken broth and onion to a boil. Reduce heat, and frozen vegetables. Cover and let it simmer, until crisp-tender. Stir in the chicken cubes and cream of chicken soup. Simmer for another couple of minutes. Pour equal quantities in two soup plates and serve hot. White fish fillets, ½ pound Cut into ½ inch slices, baked potato, 1 Chopped red bell pepper, ½ Thickly sliced zucchini, ½ Deeded and chopped tomatoes, ½ Chopped leek bulb, ½ Celery, cut into thin long slices, 1 stalk Minced garlic, 2 cloves Fresh parsley or fennel, 2 sprigs Olive oil, 2 tbsp Water, 4 tbsp Salt and pepper, to taste Toss the potatoes with half olive oil, coat it evenly and season with salt and pepper. Spread potatoes in a lightly-oiled baking dish with 2 tablespoons of water. Cover, and bake to 425° F for 15 minutes. In another bowl, mix bell peppers, garlic, zucchini, leek, celery and the remaining olive oil. Season with salt and pepper, and mix with potatoes, sprinkle 2 tablespoons of water. Cover and bake for 10 to 15 minutes. Cut fish fillets into one inch cubes and spread over vegetables. Cover and bake again, until fish begins to flake. Serve hot with tomato and parsley garnish. All-purpose flour, 2 cups Brown sugar, 1 cup Quick-cooking oats, ½ cup Butter, ¾ cup Diced peeled tart apples, 3 cups Sugar, ⅔ cup Vanilla extract, 1 tsp Cornstarch, 3 tbsp Cold water, 1¼ cup In this pie recipe, take a large bowl and mix together flour, brown sugar, oats and butter. Remove about 1 cup for topping and press remaining crumb mixture onto an pie plate. In a saucepan, combine sugar, cornstarch and water in a large bowl, and bring to a boil. Cook and stir for 2 minutes, until smooth and thickened. Remove from the heat, and stir in diced tart apples and vanilla. Pour it on the pie crust, top with reserved crumb mixture evenly. Pre-heat oven to 350° F, and bake until crust is golden brown. Cool on a wire rack and serve with some whipped cream. Once you are done with your food preparation, work towards setting up the right ambiance using some candles and soft music!