Wellness for the Family: Mother’s Day Recipes
The last thing mom should have to do is cook on Mother’s Day.
You can treat her to delicious and nutritious meals with these easy recipes from Registered Dietitian Grace Derocha, with Blue Cross Blue Shield of Michigan.
One of Derocha’s favorites is omelet in a mug.
“This is actually one of my favorite things to do when I am in a rush to get some good healthy protein and vegetables in,” Derocha says. “It’s an omelet in a mug and all you do is take a couple of eggs and you kind of beat them in there.”
See below for the recipes for omelet in a mug, BLT shrimp salad and blueberry cheesecake bread pudding.
- 2 eggs, lightly beaten
- 2 tablespoons turkey or lunch meat of choice
- 2 tablespoons fresh baby spinach, chopped
- 1 tablespoon green pepper, diced
- 1 tablespoon red pepper, diced
- 1 tablespoon tomato, diced
- 1 tablespoons reduced-fat cheddar cheese
- salt and pepper to taste, if desired
- Spray a microwave-safe mug with non-stick cooking spray.
- Combine all ingredients in mug and mix.
- Microwave uncovered on high for 1 minute; stir. Cook for 1-1 1/2 minutes longer or until eggs are completely set. Serve warm. Enjoy!
Note: You can use any combination of vegetables or frozen vegetables with this recipe.
BLT Shrimp Salad
- 1 tbsp. paprika
- 1/2 tbsp. garlic powder
- 1/2 tsp. plus a pinch cayenne pepper
- kosher salt to taste
- Freshly ground black pepper to taste
- 1 lb. large shrimp, peeled and deveined
- 4 slices thick-cut bacon or turkey bacon, cooked and chopped
- 3 tbsp. extra-virgin olive oil
- Juice of 1 lime
- Pinch of sugar
- 4-6 cups of mixed salad greens, chopped
- 1 c. grape tomatoes, halved
- Heat broiler. In a small bowl, combine paprika, garlic powder, and cayenne and season with salt and pepper.
- On a large rimmed baking sheet, toss shrimp with paprika mixture, then broil, flipping once, until pink, about 5 minutes.
- Make dressing: In a small bowl, whisk together olive oil, lime juice, a pinch of cayenne, and a pinch of sugar until combined.
- Add greens to salad bowl and top with shrimp, bacon, and tomatoes. Serve dressing on the side. Enjoy!
Blueberry Cheesecake Bread Pudding
- 6 heaping cups stale whole grain bread cubes
- 2 cups blueberries (fresh or frozen)
- ½ cup sliced almonds
For the milk/egg mixture:
- 3 cups whole milk
- 4 eggs
- 2 tablespoons melted butter
- ⅓ cup maple syrup
- Pinch of salt
For the cheesecake filling:
- 1 package cream cheese, at room temperature
- 2 tablespoons sugar
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Spray a 9×13 pan and set aside.
- In a medium bowl, combine milk, eggs, melted butter, maple syrup, and salt and whisk until well combined.
- In a small bowl, make the cheesecake filling: mash the cream cheese with a fork. Add the sugar, lemon zest and lemon juice and stir until incorporated.
Assemble the pudding:
- Layer half of the bread cubes in the bottom of the pan, and top with 1 cup of blueberries.
- Spread cheesecake mixture on top of the berries in an even layer.
- Top with remaining bread cubes, followed by the 2nd cup of blueberries.
- Pour milk/egg mixture slowly and evenly over the top, making sure all the bread gets moistened (press down if necessary). Let sit for at least 1 hour (or up to 24 hours) in the refrigerator.
- Preheat oven to 350 degrees F. Sprinkle almonds on top.
- Cover with foil and bake for 30 minutes.
- Remove cover and continue baking for an additional 20-25 minutes, until the top is puffed and golden and the pudding barely moves when you shake the dish. Set aside to cool for at least 10 minutes. Enjoy warm!
For more recipes and health and wellness tips, visit AHealthierMichigan.org.