I consider myself to be "in the trenches of motherhood" because I am a working mother with two darling daughters. I know how tiring it is to have to think about what to cook for the family -- morning, noon and night.
On Mother's Day, what is it that most mothers do not want to do? Cook and clean. So, for one glorious day a year, moms, let your family do the cooking.
This special Mother's Day treat needn't ruin your diet, either. Here are some recipes your kids can cook that will fit into your eating plan -- and will be tons of fun for them to make, too!
I Love You Toast
Celebrate Mother's Day starting with breakfast!
4 pieces of bread (100% whole wheat or Iron Kids Bread)
1/4 cup light cream cheese
About 1/2 cup fresh or frozen blueberries
1/4 cup light strawberry or raspberry jam
- Toast bread slices to desired doneness. (Young kids will need a grown-up to watch the toaster.)
- Spread about 1 tablespoon of light cream cheese over the entire top of each piece of toast using a plastic knife.
- Make a heart in the center of the toast, using about 1/8 cup of fresh or frozen blueberries for the outside of the heart, on each piece of toast.
- Spoon jam into the middle of the heart (about 1 tablespoon per toast).
Makes 4 servings
Per toast: 162 calories, 5 g protein, 27.5 g carbohydrate, 4 g fat, 2 g saturated fat, 7.5 mg cholesterol, 3 g fiber, 253 mg sodium. Calories from fat: 22 percent.
Funny Face Omelet
All kids love to crack eggs, and that's just the beginning. While the bottom cooks, your child uses assorted toppings to make a face on the top of the omelet. What mom could resist a mini-omelet with a funny face?
1/2 tablespoon water
Canola cooking spray
1/8 cup shredded, reduced-fat cheddar or Monterey Jack cheese
- Reduced-fat pepperoni slices
- Lean ham slices
- Zucchini slices
- Tomato slices
- Green pepper slices
- Sliced olives
- Avocado slices
- Cut your toppings into different shapes using a plastic knife, and put them in a shallow bowl or plate. The cut shapes will be used later to make eyes, eyebrows, a nose, and a mouth.
- Crack the egg into a medium bowl. Add 1/2 tablespoon water and blend well with a whisk or fork.
- An adult can begin heating a small, 8-inch nonstick frying pan over medium-low heat. After 2 minutes of warming, coat the bottom of the pan with canola cooking spray.
- Pour the beaten egg into the frying pan, set the timer to 1 minute and 30 seconds, and cover the pan. After the timer goes off, remove the lid. If the top looks cooked, an adult can slide the omelet from the pan onto a microwave-safe plate.
- Use the different-shaped toppings to make eyes, eyebrows, a nose, and a mouth on the top side of the omelet. Use grated cheese to add hair around the edge of the face. Microwave on HIGH 30-60 seconds to heat the meat and vegetables and melt the cheese (if desired).
Makes 1 small omelet
Per serving (including 1 egg, 1/8 cup zucchini slices, 1/2 tomato, 1 tablespoon green pepper, and 1/8 cup shredded, reduced-fat cheese): 131 calories, 11 g protein, 5 g carbohydrate, 7.5 g fat (3 g saturated fat), 220 mg cholesterol, 1 g fiber, 143 mg sodium. Calories from fat: 51 percent. NOTE: 1/4 cup egg substitute can be substituted for the egg!
This is a colorful, fun way to sneak a serving or two of fruit into the brunch or dinner meal! Other fruits can be substituted for any of the kabob ingredients listed below.
2 kiwi, sliced in quarters
1 cup thick banana slices
1/2 cup seedless grapes
1 cup watermelon balls or cubes
- Put kiwi quarters, banana slices, grapes, watermelon balls, and marshmallows into separate serving bowls.
- Make 4 kabobs by sliding a series of kabob ingredients on a bamboo skewer; for example: a banana slice, then a grape, then a kiwi quarter, then a watermelon ball, and so forth.
- Arrange kabobs on a platter.
Makes 4 kabobs
Per kabob: 85 calories, 1.2 g protein, 21 g carbohydrate, .6 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g fiber, 3.5 mg sodium. Calories from fat: 6 percent.
Mini Strawberry Shortcake
Who doesn't love biscuits, whipped cream, and strawberries? Put them all together and you've got an out-of-this-world treat -- strawberry shortcake!
2 1/3 cups Bisquick reduced fat baking mix
1/2 cup lowfat milk
1 tablespoon canola oil
2 tablespoons corn syrup
Light Cool Whip or canned (pressurized) light whipped cream (amount optional)
1/2 cup powdered sugar
4 cups (about 2 baskets) strawberries
- Preheat oven to 425 degrees. Measure Bisquick, milk, oil, and corn syrup into large bowl and stir together until a soft dough forms. Knead about 8 times on lightly floured cutting board. Roll dough to 1/2 inch thick.
- Cut out biscuits with a 2-inch biscuit cutter. Place on ungreased cookie sheet. A grownup can bake the biscuits about 8-10 minutes or until golden brown.
- While the shortcakes are baking, prepare the strawberries. Start by washing them, and cut out the green tops using a plastic knife. Then, slice the strawberries with the plastic knife. Put them in a medium bowl and sprinkle with 1/2 cup powdered sugar.
- Split shortcakes with plastic knife. Top each half with sliced strawberries. Then top each half with a dollop of light dessert topping or light whipped cream.
Makes 10 mini strawberry shortcakes
Per serving: 164 calories, 3 g protein, 31.5 g carbohydrate, 4 g fat, 1 mg cholesterol, 1 g fiber, 362 mg sodium. Calories from fat: 22 percent. (2 tablespoons of pressurized canned whipped cream adds 20 calories,2 gram fat, 1 g saturated fat, and 4 mg cholesterol to each serving).