Preparing, serving, and enjoying food at the table is sacred in many cultures around the world. Additionally, the more we grow in our understanding of what constitutes a healthy meal, the more we desire recipes that are tasty and full of flavor. As we spend quality time with our loved ones in the kitchen, we want to celebrate the good times together as we create new memories and honor family traditions. Our moms, whether or not they follow the precise directions that the recipe calls for, know how to mix together essential ingredients that make our mouths water and our hearts smile.
No matter our age, we believe time spent laughing and creating meals together is invaluable and goes a long way to improving health in body and soul. If it’s been a while since you cooked with your mom, schedule some time to recreate some of those classic meals. If you have never cooked with your mom, now is a great time to venture into the kitchen together! We have prepared 4 healthy recipes for you to add to your own personal cookbook. Today's the day to carve out some time to go on a culinary adventure with your mom!
Roast Chicken & Sweet Potatoes
By EatingWell
Hands-on Time: 15 Mins
Ready in Time: 45 Mins
Yield: 4 Servings
Ingredients
- 2 tablespoons whole-grain or Dijon mustard
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- 1½-2 pounds bone-in chicken thighs, skin removed
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
How to Make
Step 1
Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat.
Step 2
Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
Step 3
Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
Step 4
Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes.
By Food Network
Hands on Time: 20 Mins
Ready in Time: 40 Mins
Yield: 6 to 8 Servings
Ingredients
- 12 cups water
- 1 1/2 cups quinoa, rinsed
- 5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
- 1 small red onion, cut into 1/4-inch cubes
- 1 large tomato, cored, seeded, and diced
- 1 bunch Italian parsley leaves, chopped
- 2 bunches mint leaves, chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 4 heads endive, trimmed and separated into individual spears
- 1 avocado, peeled, seeded and diced, for garnish
How to Make
Step 1
Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
Step 2
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.
Spicy Black Pepper Shrimp Bowl
By Tastemade
Ingredients
- 1 pound large shrimp, deveined and shelled
- 1 tablespoon olive oil
- 1 teaspoon coconut sugar
- 2 garlic cloves, minced
- 1/2 small red onion, thinly sliced
- 1 cup sugar snap peas
- 1 carrot, diced
- 1/2 lg. red bell pepper, sliced
- 1/2 teaspoon sea salt
- Steamed brown rice, for serving
- Sesame seeds, for garnish
- 1/2 teaspoon ground black pepper
- 3 tablespoon low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon hoisin sauce
- 3 tablespoon water
- 1 tablespoon arrowroot starch
How to Make
Step 1
In a small bowl, combine all the sauce ingredients. Set aside.
Step 2
Heat olive oil in a frying pan over medium-high heat.
Step 3
Add in the shrimp, coconut sugar, salt, and pepper, and cook in olive oil until they turn pink on both sides, flipping occasionally. Remove cooked shrimp and set aside.
Step 4
Add the garlic, snap peas, onion, red pepper, carrot, and cook, stirring occasionally, until mostly tender. Turn up the heat and stir-fry the mixture quickly until everything is well mixed and heated through and sauce is thickened, about 4-6 minutes.
Step 5
Add sauce and shrimp back into pan and heat through.
Step 6
Serve over steamed brown rice in a bowl and top with sesame seeds, if desired.
By Eating On A Dime
Hands on Time: 10 Mins
Ready in Time: 40 Mins
Ingredients
- 1 Box of Angel Food Cake mix
- Water
- Cool Whip Free
- Fresh Strawberries (cut into quarters)
- Cupcake liners
How to Make
Step 1
Preheat oven to 350 degrees.
Step 2
Prepare Angel Food according to the directions.
Step 3
Spoon the batter into the cupcake liners about ¾ full (I used big cookie scoop). Will make about 41 cupcakes.
Step 4
Bake for 8 minutes until the top is slightly colored (not brown anymore)
Step 5
Allow to cool completely.
Step 6
Add 2 tablespoons of Cool Whip free to each cupcake
Step 7
Add 2 pieces of strawberries for decorations (2 quarters).
At Fieldstone we hope you enjoy your time in the kitchen with your mom. Spending time with loved ones is important for us all to be nourished in our lives. Let us know if you had success on your culinary adventures with your mom by taking a photo of the final outcome and sharing it with us in the comments below or on our Facebook page!
