Healthy Mother’s Day Recipes

Diet | Recipes

Posted on March 25, 2014 by Jenny Cromack

Treat your Mum to these Healthy Mother’s Day Recipes. Go on, spoil your Mum with this tasty 3 course treat or just spoil yourself and try these new dishes in your meal plan this week!

Grilled Mushrooms With Goats Cheese

Kcal 257, Protein 14, Carbs 1 fat 22, Sat 2g

Serves 4
Ingredients Process
  • 8 large Portobello mushrooms
  • 2 garlic cloves, finely chopped
  • 4 slices ham, halved
  • 150g mild goat’s cheese
  • 1 tbsp olive oil
  • 50g pine nuts, lightly toasted
  • small handful parsley, roughly chopped
  • salad, to serve

 
  1. Heat oven to 200C/fan 180C/gas 6. Dab the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat’s cheese and top each with a piece of ham.
  2. Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
  3. When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with a salad

Chicken Cacciatore

Kcal 171, Protein 32g, Carbs 6g, fat  2g, Sat 1g

Serves 4
Ingredients Process
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 2 tbsp chopped rosemary leaves
  • 4 chicken breasts
  • 1 tsp olive oil
  • 400g can chopped tomatoes
  • small handful basil leaves
  • favourite seasonal vegetables, to serve

 

 
  1. Fry the onion and garlic in the oil until softened. Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.
  2. Heat oven to 180C/160C fan/gas 4. Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil, with your favourite veggies

Lightly Smoked Salmon With Orange & Rhubarb Salad

 

Kcal 572, Protein 35g, Carbs 8g, fat  44g, Sat 3g

Serves 2
Ingredients Process
  • 1 tsp black peppercorn
  • 2 lightly smoked salmon fillets
  • 2 tsp olive oil
  • Salad
  • 1 orange
  • 2 sticks rhubarb, shredded into thin batons
  • large handful watercress
  • 50ml extra virgin olive oil

 

 

  

  1. Slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins.
  2. . Put the salmon on a baking sheet, rub the flesh with oil, then spread on the pepper Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn’t burn.
  3. To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.