Mothers Day Dinner

If you’re looking for a special Mothers Day dinner to prepare for your mom, below you will find two dishes that will go great together.

Your mom deserves a delicious, healthy dinner!

If you’re planning to make dinner for Mothers Day, you need to think about what kind of food your mom likes. Is she health conscious? Does she love ethnic food? Are there any foods she doesn’t like or can’t eat? When planning your menu, it’s important to take all of these things into account. You want this meal to be special for her, so be sure to keep her preferences in mind!

Below you will find two recipes that will make a fabulous Mothers Day dinner. Both are healthy and quick to prepare, yet will also make an impressive spread when you serve them up. If you’re pressed for time, you can prepare the Five Bean Salad ahead of time and leave it chilling in the refrigerator. And don’t forget dessert!

This five bean salad is a fast, healthy dish that can work as either a side or a main course. High in fiber, protein, and omega-3 fatty acids, your mom will love both the taste and health value.

• 1 can kidney beans
• 1 can peas
• 1 can garbanzo beans
• 1 tablespoon extra virgin olive oil
• 1 spring onion, chopped fine
• 1 clove garlic, minced
• 1 orange bell pepper, minced
• 1/2 cup honey (or 1/4 cup sugar)
• 1/2 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper

1. Drain and rinse all beans under cool water and allow to drip dry for about half an hour.
2. In a saucepan, heat 1 tablespoon extra virgin olive oil until it begins to shimmer. Sauté onions and garlic over medium heat until onions are translucent, about five minutes. Set aside to cool.
3. In a large bowl, mix beans gently so they do not mash. Add in bell pepper, honey, vinegar, 1/4 cup extra virgin olive oil, and sautéed onion and garlic.
4. Mix gently until incorporated. Season with salt and pepper to taste, and put in refrigerator for fifteen minutes to cool, then serve slightly chilled.

Need Mothers Day dinner ideas?

Shrimp and broccoli make a colorful addition to your Mothers Day dinner table. If you use whole wheat pasta, this dish will have an added value of more fiber and protein! This recipe calls for frozen shrimp, which means you can have this on the table in under half an hour.

• 2 cups frozen cooked shrimp
• 1 package whole wheat pasta
• 3 tablespoons kosher salt
• 4 tablespoons sesame oil (toasted or otherwise)
• 1 spring onion, minced
• 2 cloves of garlic, minced
• 1 large head of broccoli, cut into medium-sized florets
• 3 tablespoons soy sauce

1. Thaw shrimp by placing it in a colander that has been lined with a paper towel, then place the colander in a large bowl to catch the drippings.
2. Put the shrimp in the fridge for four to six hours to thaw completely. Once thawed, de-vein shrimp and set aside so they can come to room temperature.
3. Prepare pasta according to the directions on the package (don’t forget to salt the cooking water with 3 tablespoons of kosher salt).
4. In a sauté pan, heat sesame oil over medium heat until it shimmers. Sauté onion and garlic until onion is translucent, about three minutes.
5. Add in broccoli and soy sauce, cooking until broccoli is deep green, about five minutes.
6. Add in shrimp and cook just long enough to heat – you don’t want to overcook them! You will only need a minute or two.
7. Heap pasta into bowls, then place a large scoopful of broccoli, shrimp, and pan juices over the top. Serve hot!

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