There is more than one way to say `I love you' on Valentine's Day.

While roses, chocolates and tender cards all convey the loving sentiments behind Valentine's Day, nothing says `I care' more than a delicious meal cooked with plenty of TLC.

A romantic dinner a deux is an ideal way to make February 14 special without breaking your pocketbook.

Here are a few recipes you might want to whip-up for your special valentine.

*** Coq au Vin Melt in large heavy skillet 3 tablespoons butter or olive oil Add and brown lightly 3 slices of bacon 3 cup chopped mild onions 1 peeled, finely chopped garlic clove Push the vegetables aside. Brown 11 pounds of chicken breast. Cut up in fat.

Add and stir in 2 tablespoons flour 2 tablespoons minced parsley 1 bay leaf 1 teaspoon thyme 1 teaspoon salt 1 teaspoon ground pepper Stir in 2 cups of white wine SIMMER the chicken covered over low heat until done, about 30 minutes. Add for the last 5 minutes of cooking: 1 pound sliced mushrooms.

*** Mediterranean Chicken 2-4 whole chicken breasts, halved and skinned Paprika 2-4 lemon slices Marinade: 4 tablespoons olive oil 6 tablespoons lemon juice 4 tablespoons oregano COMBINE marinade ingredients and rub into chicken. Let stand up to 8 hours.

Broil chicken under low flame. Baste with remaining marinade, sprinkle with paprika as it cooks.

A minute or two before removing chicken, place lemon slices on each breast, cook until slightly softened.

*** Veal Steaks in Italian Sauce 3 slices of bacon 1 medium size onion chopped 4 veal steaks 1 small can (8 ounces) tomato sauce 1 cup Vermouth or apple juice 1 teaspoon oregano Garlic salt Pepper IN a heavy frying and or electric frying pan cook bacon until crisp, remove from pan and drain. Saute onions in bacon. Drippings continued until transparent; remove from pan with slotted spoon. Brown meat quickly in remaining bacon fat.

Crumble bacon over meat, add onions, tomato sauce, Vermouth or apple juice, oregano, garlic salt and pepper to taste. Cover and cook slowly for about 1 hour or until tender. Serve on a hot platter with Parmesan noodles.

Recipes from The Continental Society of Bermuda Cookbook.

*** Seared Tuna Quick and easy to prepare.

2 medium-sized tuna steaks 2 sprigs rosemary 1 tablespoon olive oil Salt and freshly ground black pepper PREHEAT a griddle pan or frying pan. Rinse the tuna steaks, pat dry, then make tiny slits in the flesh. Break off small pieces of rosemary and gently press them into the slits. Brush the steaks on both sides with the oil and season with salt and black pepper.

Cook the tuna steaks for about 3 minutes on each side, or according to taste - the tuna should be sealed on the outside but still pink on the inside. Serve with steamed vegetables.

*** Veal with Asparagus 1 teaspoon vegetable oil 1 tablespoon finely chopped shallots 1 clove garlic, finely chopped 3 pound thin slices lean veal round steak or veal for scaloppini 1 cup sliced mushrooms (3 ounces) 1 cup dry white wine 2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves 12 ounces asparagus spears, cut into 1-inch pieces *(1 package or 10 ounces of frozen asparagus cuts, thawed, can be substituted) HEAT oil in 10-inch non-stick skillet over medium-high heat. Cook shallots and garlic in oil, stirring frequently, until garlic, is golden; reduce heat to medium. Add veal. Cook about 3 minutes, turning once, until light brown.

Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until asparagus is crisp-tender.

*** Salmon with Dilled Cucumbers 4 salmon or halibut steaks, 3 inch thick (about 11 pounds) 1 tablespoon chopped fresh or 1 teaspoon dried dill weed 1 teaspoon salt 1 cup water 1 tablespoon lemon juice Dilled Cucumbers (below) PLACE fish in 10-inch non stick skillet. Sprinkle with dill weed and salt.

Pour water and lemon juice into skillet. Heat to boiling; reduce heat. Cover and cook 15 to 20 minutes or until fish flakes easily with fork. Meanwhile, prepare Dilled Cucumbers to serve over fish.

Dilled Cucumbers 1 medium cucumber 1 tablespoon chopped fresh or 1 teaspoon dried dill weed 1 tablespoon white vinegar 11 teaspoons sugar 1 teaspoon salt PEEL cucumber. Cut lengthwise in half; seed and cut into thin slices. Mix cucumber and remaining ingredients in 11 -quart saucepan. Cook over high heat 1 to 2 minutes, stirring frequently, until cucumber is crisp-tender.

*** Three-Berry Sorbet 11 cups frozen unsweetened raspberries, partially thawed 11 cups frozen unsweetened blackberries, partially thawed 1 1 cups frozen unsweetened blueberries, partially thawed 1 cup orange juice 1 cup maple-flavoured syrup, sugar, honey or packed brown sugar 2 tablespoons frozen (thawed) apple juice concentrate 1 teaspoon vanilla PLACE all ingredients in blender or food processor. Cover and blend on medium-high speed, stopping occasionally to scrape sides, until very smooth.

Pour into 1-quart ice-cream freezer and freeze according to manufacturer's directions.

Or, pour into loaf pan, 9 x 5 x 3 inches. Cover and freeze about 2 hours or until edges are firm but centre is soft. Spoon partially frozen mixture into blender or food processor. Cover and blend on medium-high speed until smooth.

Pour into pan. Cover and freeze about 3 hours or until firm. Let stand 10 minutes at room temperature before spooning into dessert dishes.

Recipes from Betty Crockers Low-Fat Low-Cholesterol Cookbook.