1. Breakfast in Bed: Blueberry Pancakes
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup fresh blueberries
- Maple syrup for serving
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and grease with butter or cooking spray.
- Scoop 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve with maple syrup.
Nutrition:
- Calories: 150
- Carbohydrates: 22g
- Protein: 4g
- Fat: 5g
- Sodium: 250mg
- Sugar: 7g
2. Lunch: Caprese Salad
Ingredients:
- 2 large ripe tomatoes
- 8 ounces fresh mozzarella cheese
- 1/2 cup fresh basil leaves
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions:
- Slice the tomatoes and mozzarella cheese into 1/4-inch thick slices.
- Arrange the tomato and mozzarella slices on a platter, alternating them.
- Tuck the basil leaves in between the tomato and mozzarella slices.
- In a small bowl, whisk together the olive oil and balsamic vinegar.
- Drizzle the dressing over the salad.
- Season with salt and pepper to taste.
Nutrition:
- Calories: 250
- Carbohydrates: 6g
- Protein: 12g
- Fat: 20g
- Sodium: 300mg
- Sugar: 4g
3. Dinner: Garlic Herb Roasted Chicken
Ingredients:
- 1 whole chicken (3-4 pounds)
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh herbs (rosemary, thyme, parsley)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F (220°C).
- Rinse the chicken and pat it dry with paper towels.
- In a small bowl, combine the minced garlic, chopped herbs, olive oil, salt, and pepper.
- Rub the garlic herb mixture all over the chicken, including under the skin.
- Place the chicken on a roasting rack in a roasting pan.
- Roast for about 1 hour or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving.
Nutrition:
- Calories: 400
- Carbohydrates: 0g
- Protein: 40g
- Fat: 25g
- Sodium: 300mg
- Sugar: 0g
4. Dessert: Strawberry Shortcake
Ingredients:
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup milk
- Whipped cream for serving
Instructions:
- In a bowl, combine the sliced strawberries and 2 tablespoons of sugar.
- Let them sit for at least 30 minutes to release their juices.
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or your hands to cut it into the flour until it resembles coarse crumbs.
- Add the milk and stir until just combined.
- Turn the dough out onto a floured surface and gently knead it a few times.
- Pat the dough into a 1-inch thick round and use a biscuit cutter to cut out shortcakes.
- Place the shortcakes on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Let the shortcakes cool slightly before assembling.
- To assemble, split the shortcakes in half and fill with the macerated strawberries.
- Top with whipped cream and serve.
Nutrition:
- Calories: 300
- Carbohydrates: 45g
- Protein: 4g
- Fat: 12g
- Sodium: 200mg
- Sugar: 10g
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