Being a busy mom doesn’t mean you can’t take a few minutes to relax and enjoy a delicious and nutritious evening meal. Let’s be frank, you’ve earned it! Here are three quick dinner recipes for all deserving moms on the go.
Meal Makeover Moms Janice Newell Bissex and Liz Weiss are two registered dieticians and family nutrition experts who have made it their mission to help busy families eat a healthy and delicious diet. They recommend their Scoop It Up Salmon Salad as a quick and satisfying dinner to keep your busy mom mind operating at full capacity (salmon is a rich source of Omega-3 fatty acids, which help to nourish your brain).
Scoop it up salmon salad
- 1 can of boneless, skinless pink salmon
- 1 small shredded carrot
- 2 tablespoons light canola mayonnaise
- 1 to 2 teaspoons honey mustard
- Pinch of salt, pepper and dill
- Mix all the above ingredients in a bowl.
- Plate over a bed of fresh spinach, arugula or romaine lettuce for a quick, nutritious and refreshing dinner salad.
Nutrition designer and raw food chef Alina Zhukovskaya suggests taking a few minutes to whip up this easy marinated halibut that will trick your taste buds into thinking you’re at a top-rated bistro.
- 1 pound of frozen halibut (make sure to move it from freezer to refrigerator in the morning to defrost)
- 1 lemon, juiced
- 10 sprigs of parsley
- 1 clove of garlic
- 1/2 teaspoon sea salt
- Mix the lemon, parsley flakes, garlic and salt together and pour over defrosted halibut.
- Marinate in the refrigerator for about 10 minutes.
- Mist cooking spray or a sprinkling of olive oil into a pan, and sauté the halbut for about 15 minutes on medium-high heat until it flakes easily with a fork.
- Sprinkle with lemon for an additional flavor mix.
When you do find the time to make dinner, do you find yourself opting for quick, but not necessarily healthy dishes, like pasta just because you’re strapped for time? For a much more nutritious, and equally quick, alternative to traditional pasta night, Zhukovskaya recommends this easy spaghetti squash recipe. It requires very little skill or attention to make, and you’ll have a delicious dinner on the table in about 15 minutes.
- 1 spaghetti squash
- 1 jar low sodium tomato basil sauce
- 1 container of baby bella mushrooms
- 1 bunch/6 cups of spinach leaves
- Parmesan cheese, optional
- Microwave whole squash for 2 minutes; remove and cut in half lengthwise.
- Scoop out the seeds. In the microwave, lay the squash on a plate, scooped-out side down, and cover completely with two wet paper towels; cook for 8 to 10 more minutes until the inside of the squash is soft and easy to scoop.
- While the squash cooks, sauté the mushrooms and spinach in a pan with olive oil, over medium-high heat for 4 to 5 minutes (both will shrink considerably in size as they cook).
- When squash is done, scoop out and plate the spaghetti-like strands; pour tomato sauce and mushroom/spinach sauté on top; sprinkle with Parmesan cheese. Bon Appétit!